Text and photos © 2009, David E. Perry.  All rights reserved.

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I also placed a piece of one of the cabbage heads in the bottom of my humble Mason jar and made a picture of the delicious pattern.  And then, finally, I placed some of the finished slaw in the jar and photographed it.  A whole series on slawmaking, all in a Mason jar.

Cabbage Slaw!!!

Boring.<

Better

Better, but

. . .

>>>

Well, OK then.

<<<

Now, about that oyster . . .

First, I shucked it,carefully, saving all that delicious brine.  Then I splorked a few delicious splorks of so much better than Tabasco, Holey Sheet sauce atop said oyster.  Next, I placed this spiced raw oyster, still in its half-shell, into the Mason jar (which already held an inch or so of rock salt). Finally, I placed the oyster-cradling jar upon a white plateful of rock salt and lowered the camera into position over its wide-mouth opening. 

I set the camera to macro mode and depressed the shutter release button just enough to activate the lens, then judiciously moved salt crystals on the plate to fill in any visual holes, and shot. 

Pretty simple, really.  And with a little point and shoot, at that.  But see for yourself, a visual thought, complete enough that it wouldn’t feel unwelcome with others from a fancy foodie magazine.  You can do amazing things with a point and shoot camera.

Once again, the camera proves far less important than the idea

BON APPETIT!

. . . and its execution.