Composition One

I usually grab the little Kodak hanging on my belt whenever I see something that stirs my aesthetic sensitivities. As a student of Zen photography I strive to articulate what attracts my senses through pictures. Most of the time this tendency leads to composition exercises and a closely related series of digital photos.

The subject matter is viewed at numerous points of view. I ask myself questions about the pictorial forms and light. I seek to gather picture elements that strike an emotional chord of recognition when I view the print.

Composition One, below, is a different exercise for me. While cutting onions I decided it might prove interesting to test my range of aesthetic convergence.

Composition One

After making the initial composition and exposure, I walked a great circle arc around the kitchen through the living room and back into the kitchen. I made return trips for compositions and exposures 2, 3, and 4. The full-frame photos were combined in Photoshop Layers and their opacity was adjusted to demonstrate the compositional variance between shots.

What does the image prove? 1. There is a relatively small range of my preferable framings for this composition, 2. Time-motion studies are a breeze while practicing Zen photography, and 3. the visual tensions between framings almost bring this multiple exposure scene into faux 3-D.  And 4. It was fun.

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For Michael and Rachel, Pepper Fans

The Pepper Roasting Recipe

See July 26 posting

Thanks Michael and Rachel. You win the coveted Pepper Roasting recipe

learned from the Gourmand (in the French tradition) Joe Kady.

1. Coat the bottom of a large roasting pan (or two) with extra virgin olive oil.

2. Set the oven to bake at 350 to 400 degrees. [Hotter means checking more often.]

3. Slice three or four red peppers, yellow and/or orange peppers into 1/4 inch slices. I use only sweet red peppers if no others are available.

4. Cut the 1/4 inch pepper slices into 1-3 inch lengths. Throw peppers into the oiled pan and move them around the pan to spread the olive oil.

5. Slice a sweet yellow onion into 1/4 inch or smaller slices. Scatter amongst the peppers.

6. Sprinkle peppers and onion with olive oil again and salt lightly with sea salt.

7. Dice 3 or 4 good sized garlic cloves and sprinkle amongst peppers in pan.

8. Slice and dice a nice fat shallot and spread amongst peppers in pan.

9. One variation of the weekly pepper roast includes adding two or three sliced tomatoes.

10. Sprinkle the entire pan with coarse black pepper.

At this point you want to use a pancake turner and turn the onions, peppers and garlic until they are thoroughly coated with olive oil. I usually use two pans and spread the veggies evenly.

Set the timer for 45 minutes if roasting at 350 degrees and at 30 minutes if roasting at 400 degrees. When timer rings, take pans out of oven and turn peppers over a few times.

When you place the pans back into the oven, place the original top pan on the bottom shelf and the bottom pan on the top shelf. Set timer for another 30 minutes. You may want to do a visual check again in 15 minutes.

When the smell becomes irresistible, check your pans. As the onion carmalizes, you know you are nearing roasting climax. Slightly blackened peppers mean take them out.

Thereafter, I place the peppers into storage containers, put them in the refrigerator, and dig into them when I want to sweeten up chicken dishes while cooking it, almost any tomato pasta dish [chicken or burger], and as a topping on home made pizza.

Warning: You must guard against nibblers drawn to the kitchen by the smells.