It’s always sunny in Colorado?

Of course this week is the week when I’m supposed to be working on lighting for my photography course.  There is no sun!  Dan made us some sage carrots and I was excited to see what soft light would do for the images. 

I’ve learned that you should look at a table as a clock. The light should never come from any time between 4 and 8.  Oops!  I have a light angled at 4 in my light box!  This could be part of the problem that I’ve been having!
class carrots-9
I took these photos on my balcony in the early evening with the light coming from 9pm (left side of the image) and a white board bouncing light from 3pm (right side).
class carrots-18

This picture was taken with the opposite conditions.
Do you see a difference(in light)?  I should also note that these are not edited at all.  the professor wanted to see what we could produce straight out of the camera.

The top two are my favorite, but I’ve added more. below.  Which picture is your favorite?

Sautéed Carrots with Sage
from Cooking Light

  • 1 tsp butter
  • 1 tsp olive oil
  • 1/2 lbs sliced carrots
  • 2 Tbsp water
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 tsp sage leaves
Heat medium skillet over medium heat and then add the butter to melt it.  Once the butter is melted add oil to coat the pan then add the carrots and water.  Cook the carrots for 10 minutes and then add salt and pepper.  Raise the heat to medium-high and cook for an additional 4 minutes.  Sprinkle the sage leaves and combine with carrots.

Nutritionals (Serves 2): Cals: 75, Carb: 9, Fiber: 2.6, Protein: .9