Seafood day. Shooting just for fun.

Somedays you're just hanging around the house and it dawns on you that you have some salmon in the fridge and a nice red piece of fabric and maybe you should make a sesame crusted fish dish and photograph it just for fun. You know, just to see if you still know how to light something and use the old camera? So you build a big wall of light to the right of the frame out of some 4x8 foot diffusion panels and pop a few big Profoto flashes into the layers of diffusion so the light glows through and onto your set. And you do it with a vintage Fuji S3 or S5 because you love the way that camera handled the highlights.  Nikon 60mm macro lens.

Other days you're hanging out with your favorite chef and he says, "I think I'm gonna make some scallops." And you're very delighted because you know that he's going to make a plate for you as well so you decide you might want to photograph them because you know that, unlike the wannabe chefs on Hell's Kitchen that your guy is going to absolutely nail those scallops to perfection so you head out to the car and grab a few diffusion panels.  You know, the pop up kind that are about 4 feet by 6 feet and you build a quick set and pop a couple of flashes through the diffusion across the plates and then you add a couple of white panels to the other side for some fill but when you woke up that morning you decided that you're usual fill just wasn't going to be enough for today so you borrow a couple of small mirrors from around the house and added those to the white reflectors on the left to get a little gleam from the scallop on the front left and then you went back out to your car to get the tripod you always keep in there for just this kind of stuff and then you bang it all out a couple of minutes after your chef friend plates all the stuff for everyone and then you hang it up, grab a fork and finally get your priorities straight.

And later, as you're finishing off the impromptu repast with a small, chilly glass of Moscato d' Asti you realize that you've melded two of your big passions together and shared in both directions and it feels really cool.  And you did it because it was fun and you wanted to remember the kind of scallop chef-ery that brings tears to your eyes because it tastes so good and you don't even care that you should have used a little oil on the sides of the scallops to get that classic glisten. Or you tell yourself that the glisten is a cliché and you didn't want it in the first place cause you don't like oily scallops....