Photography Style


Once I decided to give up my social networking page, I came to discover that there is a lot of other things going on around the interweb. I’ve been looking at A LOT of design/styling pages lately, and I have to admit that some of the work out there is mildly intimidating. I suffer from a severe lack of style. My desk is all tangled cords & wires, some papers, and a beer can. While I have to admit that I can make individual things look beautiful or delicious from time to time, I also have to admit that I have virtually no skill for capturing or creating a beautiful setting or scene. Sometimes, I get lucky, but I would like to learn to be able to design and coordinate something so simple as a truly striking plate setting. The unfortunate side-effect of this desire is presumably another box (or many boxes *ugh*) of stuff. Maybe weird stuff that I would never otherwise use. This may be a mild artistic crisis. In the meantime, I figured out how to isolate a single color and make the rest of it black and white in photoshop today. It works for other colors besides red. Luckily, I didn’t have any photos of roses or red coats to experiment on. I think it’s great for greens. I might start leaning on this a bit too heavily in the future.

Cooking Foodcarts Portland Uncategorized

A Victory for the Living Memory of Eating Bar Burgers

I went for brisk jog after work today, and when I got home from doing that I proceeded to give (take?) all of those burned calories right back. I’m usually always lusting after a cheeseburger, and occasionally I’ll pop into a place and have one, but up and away prefer to make them at home, especially when the weather is properly in favor of firing up the grill. Gabrielle and I used to go to a bar called The Victory Bar back before we became parents. Now we don’t really go to bars at all, but we often want to, and we also often want to drunkenly consume delicious, heart-stopping bar food of all sorts and regret it in the morning. That’s a rarity, too. Anyway, this burger is modeled after the one they serve at Victory, and one of the burgers that I find a deep yearning for from time to time. Their version is a venison burger with crispy leeks and a worscestershire aioli, with the option to add Rogue Blue. It comes with a few simple bread and butter pickles, and fresh fried potato chips. My first deviation was to forgo the venison once I discovered that the price per pound is outrageous, at least at the place I happened to be shopping, in favor of plain old ground hamburger, 20% fat content (the only way to go burger-wise, imo.) The second was to add bacon, which requires no further explanation. The way it stakes up is like this, from bottom to top: hamburger bun from New Seasons Market (a passable if not great roll) toasted on the grill with olive oil, Edmond Fallot Dijon Mustard; 1/4lb beef patty; crumbled blue cheese, two bacon strips (from CHOP); some pickled red onion (it’s yellow b/c I pickled it a jar w/ golden beets); fried, crispy leeks (thinly sliced green part); and some worcestershire aioli, which I can’t explain because ours didn’t quite work out, but it still had a great flavor. We rounded out the plates with some sautéed baby bok choi, and a gang of Kettle Chips. This was one of the top burgers that I’ve ever made at home, but I have to withhold a few points due to my aioli fail. It’s probably due to laziness, but I already had some homemade mayonnaise in the fridge, and I just tried to stir in some worcestershire sauce, and it fell apart, and became pretty watery, but like I said it was still pretty tasty. I just love the creaminess of mayo on a burger. It’s probably my favorite burger condiment, over-all, so I did miss that component. But, I’m nit-picking. On days like this, I like to get all my glutinous tendencies out of the way, so after Gabrielle left for work, Lucia and I took a walk down to The Sugar Cube, and split a slice of chocolate bread pudding. . .

Life is really such a burden sometimes.



“Something snaps, and . . . when every solution becomes an evasion, . . . it’s frightening, trying to stay awake.”