Strawberry pastry cream tarts

I usually don't dedicate my posts to anyone. Okay, in fact I've never dedicated a post at all. However, this one time, this teeny exception I'm going to dedicate this one to my ever-relentless-hounding friend who is probably my only reader and biggest critic. Cinnamon, this one is for you.

Processing pictures of pastries

I'm sure at least a few of you have been wondering what I've been up to. Your daring displaced person, valiant vagabond, or even tenacious transient has not been quite the busy baker as of late. With a new little person (not mine) in my life, a new camera, and looming deadlines at work, I've been a bit preoccupied. I didn't realize what I had gotten myself into when I ordered Plate to Pixel, nor when I bought my new camera. It wasn't until I installed Photoshop Lightroom did I think, "whoa this is going to be a lot of work!" Taking pictures is easy. Taking well thought out, balanced and appetizing pictures of food is tough. Really tough. In her book, Helene Dujardin stresses that the more effort you take into taking good pictures, the less post processing you'll have to do. Since I don't understand most of Lightroom at the moment, I'll stick to what I've gleaned from the book. Let me know what you think? Here is a relatively decent pictures I took of profiteroles.