Canvas to the Imagination

I read somewhere that the periods in which inspiration and productivity run dry in the life of every creative person is as all part of the cycle of creativity. They are a necessary, though often frustrating and painful, part of how artists produce work and should be used as a “rest period’ in which to gather strength/thoughts/inspiration/whatever it is one needs to move forward into the next phase of work. It is much like the cycle of the seasons, with growth in some periods of the year eventually leading to dormancy and rest in others. It’s just not humanly possible to always be productive, and the creative muse likes her time off too.

It was with these thoughts in mind that I gave myself time off over the summer. It’s never my most productive time because there are so many distractions and I want to make the most of the gorgeous summer weather while it’s here. I decided I would ponder what I wanted to work on after the end of the 52 Weeks series of self portraits and begin something new in September.

The above shot is the first in the new series and is inspired by the self portraits I took for 52 Weeks. I wanted to take some of the themes, ideas, and techniques I came up with in that series and apply them to portraits of other people. I’ve decided to concentrate on women as my subjects because I think my style is better suited to the feminine. My goal is to shoot one portrait about every week or two, which means planning ahead and being organized.

I’m excited about working on this and can’t wait to bring more of my ideas to photographic life.

When Boris and I were in Victoria earlier this year I came across the motherload of medium format expired slide film in a small camera store in Bastion Square. At first I was hesitant to buy it all because most of the film was 220 and I wasn’t sure I could shoot this in my holga. For those not familiar with film formats, medium format film come in 120 rolls which allows for 12 exposures or 220 rolls which allow for 24 exposures (this varies with the type of camera). The larger roll also doesn’t work with every medium format camera, at least that’s what I’d been led to believe. I went ahead and bought the lot deciding to take my chances because of the cheap price of four year expired film.

The shots I’ve included in this blog post were the first taken on the roll of 220 with a holga. As you can see, I had a lightleak and it went through the entire roll. With 220 film the whole camera has to be taped up, including the window at the back of the holga, because the film doesn’t have a paper backing the way 120 does. I’ll add more tape for next time. The trickiest part of shooting 220 is keeping track of the number of exposures because you can no longer see the numbers at the back, as well as being careful to count the number of clicks between frames.

For more detailed instructions on shooting 220 film go read “How to Use 220 film in a Holga.”

A few months ago I read the wonderful book Animal Vegetable Miracle written by Barbara Kingsolver. It’s an entertaining and inspiring recounting of the year she and her family spent growing their own food. The book includes meal plans and recipes at the end of each chapter that are based on what is available by season. Some of these, like the asparagus and morel bread pudding, sound mouth-wateringly good.

About three quarters of the way through the book there is a chapter where Barbara describes making her own cheese. And not only does she make her own mozzarella but she does it in just thirty minutes! Boris and I were really excited about this (Cheese in half an hour!! WE CAN MAKE OUR OWN CHEESE!!!!!) and I started to track down the ingredients. This ended up being the most complicated part because though the cheese is made with only three ingredients – milk, citric acid and rennet – I had no idea where to look for two of those three. In the end it was Anne who found everything for us and we owe her a cheese of her own in thanks.

For future cheese makers based in Vancouver here’s where to get ‘em: citric acid can be found at most pharmacies and rennet is sold at Bosa Foods. After that it was easy-peasy and we ended up with delicious cheese, fresh and hot. The mozzarella was tasty and went beautifully with the heirloom tomatoes we’ve been picking up at the Farmers Market throughout the summer.

The 30-minute mozzarella recipe is available as a PDF download from the Animal Vegetable Miracle companion site. Boris and I have made the mozzarella twice now, the first time with friends and the second as a tag team effort. Two key things we discovered: resist the impulse to keep stirring the milk because it’ll separate into curds and whey faster when still, and add a bit more citric acid when the milk reaches the highest temperature mentioned in the recipe.

We’re still both AMAZED that cheese making can be this easy and this fast. And thanks to the recipes included within the box of rennet tablets there are more cheese experiments we’re hoping to try in the near future.