Photoshop is one way to go at it. I was told by a Nikon rep, during a little class that I took when I bought my first DSLR that flash is tricky but, ultimately, will save mucho timeo. The Nikon Picture Project software has a feature called D-lighting which pumps up the contrast and brightness on frames that are underexposed or contrast impaired. It certainly ain’t perfect. Nikon Capture, which is their stripped-down version of Photoshop has a lot more features (which I can’t begin to figure out).

I’ll know which cookbook it is (or if I am confusing it with another) when I dig it out of the banana box mountain where it currently resides.

robin – when i have people over, often everyone chimes in and helps. i get people chopping and filling pots with water… i never set a ‘fancy’ table anymore. when i was younger i’d make a huge fuss. but no more. it’s all about the food and the friends – only.

I was saying your photography is just fine, but you could probably benefit from getting some pointers on lighting (not from me, I can’t figure flash tables out to save my ass) . I bet there’s a great “table top” photographer in the Nashville area who would be willing to barter some cooking tips–or some meals–for a quick lesson in controlling contrast and all that jazz. Just a thought.

I love beans, but they so often don’t love me. That whole polysachrides thing. I like to use Goya and an Italian brand (I forget the name off the top of my head–s’okay, they don’t got ‘em here in Upstate NY), they seem to be the least problematic.

I just think it’s so cool that after liking, for a long time, to put together things like white beans, artichokes, tomaotoes and pasta I found out that Tuscany cooking is okay with that.

My copy of the cookbook is the one with the recipe for the salad of lemons and artichokes (I think I’ve mentioned this before) have you ever tried it?

I’m hoping to find a place to eat around here, that doesn’t charge an arm and a leg for good, simple–but inventive–food.

amy – cool. you’ll love it.

julie – exactly! i couldn’t have said it better. that is what they do best – figure that all out for us. of course they change their menu 2x a day using the freshest freakin everything…

mari – i want the green and blue book. a lot.

pony – hey girl! man, don’t mess with perfection. this is so perfectly balanced.

mary – thanks. i have come to the conclusion that my photography is boring and i just wanna be like amy from MI because her pics are brilliant – but mine are just ok…

donald – simple and elegant. my kinda food. absolutely.

lifeinrecipes – the inspiration really helps… it’s important when you cook often.

These are two of my favorite things!

I think you can do so much with this as is or even as a base.

I’m lucky enough to own a personally autographed copy of this book that a dear friend picked up for me when dining at the restaurant a few years ago. Thanks for reminding me that I don’t use it nearly enough!