If you are a lemon dessert fan, you don’t want to miss out on this easy lemon tart recipe with a shortbread crust. I made this last week for some friends and it was a huge hit, so much so that I’ve been asked to make it again.
What are friends for, but to eat, laugh and have fun. Okay, so maybe we do a little more eating than we should, and especially lately since I’m pregnant. I swear those around me have gained weight along with me. But you know what that means—we all get to sweat it out together.
Here’s the next installment on my Few Thoughts on Food Photography series. There were a lot of questions about equipment and set up in the comments, but being somewhat obsessive about this whole subject—I’m gonna backtrack a bit to share my process—which is, I usually think about composition first, then styling.
Grab a cuppa, this is a long post about how I view composition and work from there. The next post will be on styling. From there, many of you asked for step-by-step from set-up to post processing, so I’ll cover that, then onto how to work through creative funks and points of inspiration.
I’m doubling down on beets today with this beet pizza that’s made with a beet dough crust. You can’t really taste the beets in the crust, so that’s why I added sliced beets to the topping, but look at that color! It’s so perfect for spring and along with that asparagus season is here, so I threw some in with mini heirloom tomatoes, goat cheese and soft boiled eggs.
I seriously love this pizza. My family—not so much. One, I can’t get Matt near goat cheese; and two my little guy gave it the “ewww” and said it looks like Barney throw-up. Fine by me, because I happily had it for dinner and lunch the next day.