Intermittent Fasting Diet Plan Example

If you follow me on Instagram or Twitter you might have noticed that a few weekends ago I was enthusiastically sharing about a  food photography workshop hosted by my good friends and amazing photographers, Todd Porter and Diane Cu of White on Rice Couple.  I've heard Todd and Diane talk about food photography at several blogging conferences, so I knew the workshop held in their fabulous food photography studio outside Los Angeles would be informative, but I never imagined how life-changing it would end up being for me.  Two days of listening to the experts, watching demonstrations, and practicing new shooting methods really got me thinking outside the box on my personal food photography journey.

Plus Todd and Diane had visited my house on the tour for their gorgeous cookbook, so they could help me with one of my biggest photography challenges, which is too many big windows in the rooms where I normally shoot.  When I got home, I bought black foam core boards and clamps the very next day!  A few food bloggers have been asking me about the workshop, so I thought I'd share some highlights  and a few of my photos.    

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites.)  This recipe for Baked White Fish with Onions, Peppers, Olives, and Feta is one I came up with in the very earliest days of my blog, and it's a favorite quick dinner that I've been making it for years. You can make this with any type of mild white fish, but I probably use Tilapia the most, and using a topping with finely chopped red onion, red bell pepper, green olives, and Feta adds a lot of flavor to the mild-flavored Tilapia.  If you're not  a Tilapia fan, use any any mild white fish such as halibut, orange roughy, cod, or sole.  There's a small amount of mayo spread over the fish to keep the topping on, and that also keeps the fish moist when it's baked at a high temperature.  It's important to start with room-temperature fish pieces, so the fish cooks quickly without the topping ingredients getting too done.  If green olives are a non-starter at your house, try it with capers instead, but please try this way of cooking fish if you like these flavors and I bet it will become a repeater at your house too!