Category Archives: Tips and Tricks

I’ve got the Runs

Sorry it’s been two weeks since my last blog post.  I still need to post pics of the curtain I got for my guest room, but that sounds really boring right now (even though it’s fabulous) so I want to talk about something else.  Like my journey from being the ultimate sloth, to running about 8 miles a week.

First off, I want this:

Foodzie is an amazing site.  Buy me something from there next time you need to get me a gift.  Now that I have you all thinking about complex carbs, let’s talk about health and nutrition.  This is my story so take or leave what you want from it:

After I got married, life became a smörgåsbord of food adventure.  Three things no one tells you when you get married:

1. Everything becomes a special occasion.  From going to the grocery store to picking out a shrub – it’s all fun because you now live with the person you tolerate best in the whole world.

2. Because everything is fun, if you’re like me, fun is always synonymous with food.   Let’s do every activity with food, after food or before we eat more food.  Yay!  Except let’s move less because moving isn’t fun and certainly makes eating more difficult.

3. Because you married the most awesome person on the planet who likewise thinks YOU’RE the most awesome person on the planet, you  let yourself go.  You become fat at the same time as your spouse and together you live in a blissful state of unaware.  Unaware that you’re swelling before each other’s eyes.  Because in each other’s eyes, you are perfect.  (and trust me, later on, when you lose the weight you gained, you’ll look back in horror at the pics of yourself during the “food ages”  not remembering even  a little bit, that either of you looked that way)  Which is sweet, really.  I mean, there was unconditional, non-judgmental acceptance the whole time!  Good and bad, in a way.  But mostly good.  I would rather have this any day than live with someone who wouldn’t love me as much if I didn’t look a certain way.

These three facts are hard to reverse.  Because they’re all really positive!  And then one day, I woke up.  Correction: I couldn’t go to sleep.  Because my heart was racing. I lay there in bed one night, heart racing, feeling hot and flushed, knowing that I might have another dream where I’m suffocating (sleep apnea, most likely) and thought, “what am I doing to myself?!”  I’m only 28 and couldn’t fathom the next phase of my life (children?) being in this physical condition.

I grew up doing the same thing thousands of people do.  Dieting to get a certain result, quitting the diet because I was “done” losing weight, then gaining it back.  Exercise was only a punishment for being fat.  It wasn’t a daily habit. “Eating like a bird” was only what namby pamby girls did who didn’t like food in the first place.  And I like food!  I’d always try to do some fad  diet so that I could get the weight off as soon as possible, so that I could go back to eating like a fat person.

Makes a lot of sense, huh?  I was just one of a million people who just had no idea why I couldn’t keep on top of my weight.

And then I realized that I was an adult, having a 15 year-long temper tantrum.  I wanted what I wanted, and as much as I wanted and I didn’t want to do an OUNCE of work, yet, I wanted to look awesome.  Doesn’t work that way, sweet cheeks.  One morning in May, my dear friend, Shannon, posted a status update that she had started the Couch to 5k program.  Without thinking, I typed, “I’ll join you tomorrow” and then quickly thought, “WHAT DID I DO?!”  I had no idea why I typed those words.  No.  I didn’t want to run.  No, I didn’t want to run for 3.1 miles someday. I hadn’t honestly moved in about 5 years.  But yes, I did want to live and I felt that at the rate I was going, I might not exactly have the longest life.  So I joined her.  And it was hard.

And that’s the thing – running is hard.  In my opinion, anyone who says, “I hate to run” or “I’m a terrible runner” are no different than people who run all the time.  No one LOVES to run.  They grow to like it, enjoy it, but never love.  (correct me if I’m wrong, oh lovers of running)  Because running pushes you outside your comfort zone quicker than any other exercise I’ve ever done.  It hurts your legs, it hurts your lungs, it’s hard on your knees, it gives you cramps, it makes you SWEAT, you get bit by mosquitoes, you feel disgusting, and you occasionally have to run next to anorexic sorority girls.  I talked to an awesome girl this weekend who does half-Iron Man competitions and marathons and she said, “The first 10-15 minutes of running are the hardest.  Then you get into a stride where your body feels good doing what it’s doing.”

The first 10-15 min?  That’s about 9-14 minutes more than I would ever try to run before deeming it “impossible” or “worse than going to the lady-doc.”

So  I joined up with Shannon on Week 1, Day 2.  And to say it was difficult for me would be putting it lightly.  That would be like saying, “Lubbock is breezy in April”  I feared that I would never take in a deep breath again.  Week 2 was worse.  I started having shin splints, my feet began to go numb and we were only doing 90 second runs intermingled with 2 minute walks.  But we did it.  Each day we completed, we’d look at each other, eyes wide and say, “I can’t believe we did it.  Can you even freakin’ believe we did that just now?”  (we said that every week until we finished the 9 week program)   Because keep in mind – I was, at the time we started the program, about 80lbs overweight.  For those of you who can’t conceive of this, go grab the nearest 8 year old and let him hang on to your waist as you try to run for one minute.  I like to point this out to people because it basically takes away all their excuses for getting out there and trying.  You’re welcome. 🙂

(the man shoes I got for running.  They are great – Brooks brand – helped with the numbness in my feet)

Each week of the program gets you running longer and walking less.  It was incredibly effective for me because my brain would give out at LEAST 5-10 min before the workout was over.  Here’s a fact: Your brain will ALWAYS stop before your body really needs to.  During weeks 5 – 9, I would have to do body checks every 5 min or so.  I’d ask myself, “Are your legs ok?  Are your lungs ok?  Are your feet good?  Yes to all?  Then KEEP GOING”   My brain had never asked my body to do something it didn’t want to do before.  And if it did, my body was always meaner and yelled louder.   The magical part is that I got better at running.   I don’t know why I expected to be the exception to the rule, but I was seriously shocked when going from an 8 min run to a 20 min run didn’t kill me.  In fact, I wasn’t too shabby at it.  Occasionally my feet would go numb, but they were getting better.  The best part was when my lungs caught up and I wasn’t even winded when I’d finish a 20 min run.

For me, diet was imperative.  I began eating really simply during the week – lean proteins, lots of vegetables, fruits and very few carbs (no bread, potatoes, pasta, sugar.)  Carbs I do have are yogurt, beans and the sugar from fruit.  We never eat after 7p.m. on week days and drink only water.  When I eat and drink this way, by Friday, my run is always 100% better than it was on Monday.  I’m convinced that the extra sodium from carbonated drinks, fast food, processed food, really weighs your joints down with excess water retention.  Not to mention it’s hell on your body to digest.   I know this because on weekends, we let ourselves cheat (essential for mental health to have a cupcake or a cheeseburger every once in a while) and that’s why on Monday, I almost always have what I now call a “food hangover.”

But it’s a gradual thing.  I’m DONE with diets.  I wholeheartedly plan to eat this way for the rest of my life.  It’s so maintainable.  Because I don’t ever have to completely abstain from a food group for the rest of my life.  I don’t have to feel guilty when I eat a piece of wedding cake at the weddings I work.  I don’t have to regret enjoying a cookout or a holiday.  Guilt will always drive you to rebel. It’s too much to maintain the perfect diet, the perfect exercise plan, etc.  Just live your life, eat simply, feast on the weekends with your friends and get involved in something that keeps you moving.

Where I am now:

I’ve lost 40lbs since really trying at the end of March.  That’s pretty gradual, about 1-2lbs a week.  I’d gain on the weekends and lose some during the week, but remember – 2lbs a week is over 100lbs in a year!  I want to lose 40 more and some days it’s really discouraging, and some days it’s great.  But I stay honest, I weigh myself every day (that could be a blog in and of itself) so I know if I gained over the weekend “cheat days” and can work to do better in the week to come.

I run 30 min, every other day.  Which is now about 2.2 miles in 30 min – hoping, as always, to get better and by our first official 5k in October, be able to run 3 miles in 30 min. I do weight training on the days in between.  That’s right – I work out 6 days a week.  And guess what – it feels normal now.

There are entire topics within this blog post that I could write about and if you’d like me to expound on any of them, let me know in the comments section.  I just wanted to write down a little piece of my journey and share it with anyone who may find it interesting.

And now I’ll leave you with a favorite scene, a favorite quote, from one of the greatest shows ever on TV:

That’s right, Bob Kelso – you tell ’em  (and by them, I mean me)  🙂

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Mom’s Meat Loaf

My mom stayed as far away from diced peppers, tomatoes and onions as long as I can remember.  She loves the smell of onions but doesn’t want to bite down on a chunk of one.  She finds the appearance of tomatoes very offensive and diced peppers are fine, but only in soups or cut so fine they appear to be a powder.

These endearing qualities worked to her advantage (in my opinion) when it came to her version of meatloaf.  While I like all of the aforementioned ingredients, I didn’t miss them in this dish.  I would think in a crowd of 100 you’d get over half that say they aren’t too crazy for meatloaf.  But if you gave them my mom’s version, they’d ask for seconds. It’s cheesy, savory and has a nice crust on top.  Served with mashed potatoes, green beans and a yeast roll – you got the South, baby.

So you moms out there who need a savory, hearty, fill-your-stomach recipe for Sunday dinner or for the Monday night “blah who wants to cook!” Or for those who have a picky eater at the table, try this – I bet you already have everything in your pantry to make it.

Mom’s Meat Loaf

Ingredients
2 lbs ground beef (I remember mom bought lean)
1/2-1 package Saltine crackers
1 egg
1 small can tomato sauce
2 cups grated cheddar cheese
1 tbs chili powder
Onion powder or minced onion
Black Pepper
Seasoned Salt

Mix all ingredients in a bowl.  Crush half of the saltine packet and add it to the mixture. Add a little more if the mix seems too soupy but the crackers absorb a lot of it.  Mom hardly ever used measurements for this part – she just added until it looked right.  So let’s hope you have that judicious quality.  For the onion powder, salt and pepper, just add to taste.  Put the mixture into a loaf pan and cover with wax paper.  Microwave on high for 10 minutes.  Transfer to oven and bake 30 minutes at 400.  Or, forgo the microwave and just bake in oven at 400 for 1 hour 15 min.

Serves 6

no picture for this post as finding an appetizing picture of meatloaf is…difficult

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Butterscotch Truffles

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I’ve been interested in truffles for a year or so now. My husband got me the book Pure Chocolate a while back and the recipes are amazing and beautiful and intricate but the simple tempered chocolate recipe is what caught my eye. Tempering requires a couple of hours – you must get the dark chocolate up to 115 degrees and then cool it down (by just simply waiting) to 82 and then bring it very cautiously back up to between 88-92 degrees – this is optimal dipping temperature for say, creating that lovely snap! of a chocolate shell around a delicate ganache center.  Tempering is definitely an art and so far, I’m alright at it.  I dip with metal dipping forks, but I think I am going to try the even more traditional method of hand-rolling.  I want to try hand rolling because when you dip, you almost always get the little “feet” or little base effect.  I think this looks a bit tacky.  However delicious.

I love thinking of new truffle flavors and am always trying something new. I like to give truffles as gifts for birthdays or weddings because I know they will be immediately enjoyed (you never know if the happy couple will actually use the fondue set or the quesadilla maker)

The butterscotch ganache and white chocolate truffle was born from my love of Buttershots. I know, I know. Cheap? Cheesy? Whatever – that stuff is liquid gold and I don’t care what you say. In Pure Chocolate, the recipe for a simple chocolate ganache has a little note below the recipe of different liquors you can add in for flavored truffles.  I’ve made the classic combinations like dark chocolate and creme de cassis, dark chocolate and Grand Marnier, milk chocolate and whiskey (is that not classic? I thought it was :))  And not so classic flavors like dark chocolate cheesecake, white chocolate-agave nectar and tequila, Nutella, Cinnamon and Honey.  They’ve all been good, but these Butterscotch White Chocolate versions are a personal favorite. The consistency of the ganache center is just right and the creaminess of the butterscotch flavor gives the whole thing a liquid feel once it begins to melt in your mouth.  Oh, and for funzies, I tap a bit of gold edible glitter on the tops to remind you of the butteriness underneath.

I will make and ship truffles to you.  $25 a dozen.  Any flavor you can come up with!  Email me if you’re interested!   I’ll post below the basic ganache center recipe and a tip on how to make your own variations. 

*Pure Dark Chocolate Truffles (no shell – you can roll them in cocoa or nuts for more presentation)

12 oz. semisweet chocolate, finely chopped (I like using Lindt or Scharffen Berger)
1 cup heavy cream
3 tablespoons unsalted butter, room temp
(you can make a recipe of tempered chocolate for a shell if you want-go get Pure Chocolate – the recipe is REALLY long and I frankly don’t want to write it out)

Place finely chopped chocolate in a large mixing bowl and set aside.

In a small pot, bring the cream to a boil. Pour over the chocolate in the bowl. Let sit approximately 30 seconds without disturbing.

With a rubber spatula, beginning in a small area in the middle of the bowl, start stirring with small, gentle strokes.  As the puddle in the center turns dark and smooth, begin making broader strokes, moving to the edges and gradually incorporating more of the cream and chocolate.  Continue stirring until the mixture is smooth and dark.  The emulsion should be very smooth and glassy. (have faith – just when you think it will never all melt, it suddenly looks gorgeous.  The key here is to really chop your chocolate up well.  Don’t get chocolate chips – they have a coating on them that makes it harder for them to melt evenly).

This is where I deviate a tad from the Pure Chocolate recipe in that I like to incorporate my butter here.  Whip up your butter until it has a similar consistency to the ganache.  Then fold the butter into the ganache with your spatula, making sure it’s entirely incorporated.

Cover with plastic wrap touching the surface of the ganache (this prevents a skin from forming). Let set at room temp 8 to 12 hours for it to firm up.

Once the ganache is firm enough (if it isn’t firm enough to hold shape when you form a ball, stick it (covered) in the fridge for a few minutes) use a small melon baller (the spring loaded scoops are the greatest) and scoop out truffle centers and place on a parchment lined baking sheet.  Once you have scooped all your ganache, place your sheet of centers in the fridge for a few minutes to firm up.  (if your centers have gotten soft and lost their shape, just cool them down in the fridge and roll them back into ball shapes with your palms.

This is the point in which you either coat your centers in either a tempered chocolate shell, or you can simply roll them in cocoa or chopped nuts.

Makes between 40-50 pieces.

Variations:

Prepare a ganache following the above recipe, except add an extra ounce of chocolate (so 13 oz total). Once your emulsion is smooth, stir in 3 tbs whatever liquor you desire and continue with the recipe as written.  If I add a liquor, I will usually omit the butter.  I find that both make the centers too runny.   

*recipe adapted from Fran Bigelow’s recipe in Pure Chocolate.

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Hot Hot Heat

chipotles-pair.jpgWell, as figured, no one posted a question about food, ingredients or tonight’s dinner. That’s fine – I know there are questions out there and so what I want to write about today is a common ingredient that we hear everywhere now. Chipotle! How many of you have heard Chipotle grilled fajitas, Chicken with a sweet chipotle sauce, Chipotle Habanero salsa. It goes on and on. I don’t know if chipotles are really that fantastic, or if the food industry and namely, chain restaurants, figured that it sounded cool and you, the consumer, would more likely order something featuring an ingredient foreign to you. This is a very simple post. None of you foodies can get annoyed – like I said before – these series of posts are for those who rarely cook, but would like to know more in general about food and cooking.

Chipotles are smoked dried jalapenos. When growers pick jalapenos, they save the best looking green ones for market. The jalapenos that have turned red are left in the field to stay on the vine as long as possible, then are taken up to be made into chipotles. The peppers are smoked and dried and packaged! It usually takes 10 pounds of fresh jalapenos to make one pound of chipotles.

The other popular name you might hear a lot when making various Mexican food recipes is Adobo. Adobo is a meat marinade made with various ingredients like Mexican Oregano, Cinnamon, Cumin, Cloves, Chilis (dried variations), vinegar, orange zest, and tomato paste. Chipotles soaked in Adobo sauce is quite popular and we’ve made recipes calling for that specifically, several times.

This is a recipe Matt made last 4th of July that had chipotles in the sauce for the chicken and it was amazing:

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Grilled Chipotle-Lime Chicken Breasts on a Charcoal Grill*

INGREDIENTS
 
1 teaspoon  minced chipotle chiles in adobo sauce 
7 teaspoons  fresh lime juice 
6 tablespoons  olive oil 
1 tablespoon  minced fresh cilantro leaves 
1 1/4 teaspoons  sugar 
  Table salt and ground black pepper 
3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
2 tablespoons  water 
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat
  Vegetable oil for grill rack 
  Large disposable aluminum baking pan (13 by 9-inch)

1. Whisk together chili, 4 teaspoons lime juice, 3 tablespoons olive oil, cilantro, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside.

2. Whisk together remaining tablespoon lime juice, remaining 3 tablespoons olive oil, remaining teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes.

3. Meanwhile, light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build modified two-level fire by arranging all coals over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Grill is ready when side with coals is medium-hot (you can hold your hand 5 inches above grate for 3 to 4 seconds).

4. Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler side of grill, smooth-side down, with thicker side facing coals. Cover with disposable pan and cook until bottom of chicken just begins to develop light grill marks and is no longer translucent, 6 to 9 minutes. Using tongs, flip chicken and rotate so that thinner side faces coals. Cover with disposable pan and continue to cook until chicken is opaque and firm to touch and instant-read thermometer inserted into thickest part of chicken registers 140 degrees, 6 to 9 minutes longer.

5. Move chicken to hotter side of grill and cook, uncovered, until dark grill marks appear, 1 to 2 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 1 to 2 minutes longer. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4-inch-thick slices and transfer to individual plates. Drizzle with reserved sauce and serve.

*recipe courtesy of Cook’s Illustrated

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Baked Ziti – back by popular demand

By popular demand I mean that I remembered this dish and thought, “that WAS really good!” I’ve made this dish several times. Many times for more than 40 people and it’s just so affordable to feed a lot and I know several of you who read this have to feed more than 2 mouths! This is tasty – full flavor and doesn’t dry out (which is the problem with some baked pasta dishes). Also, it’s from my favorite magazine.

I also like this recipe because it gives you tips on freezing if you cook at the beginning of the week and then have meals prepared during the week to just simply thaw out and bake. (great tip)
Lasagna-Style Baked Ziti


1 pound ziti
1 tablespoon olive oil
1 large yellow onion, diced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound lean ground beef (i use an80%/20% beef – more flavor!)
3 cloves garlic, minced (use fresh, please)
1/2 cup chopped fresh oregano (optional)
1 26-ounce jar pasta sauce (I like vodka sauce – comes in any brand, really)
1/2 cup (2 ounces) grated Parmesan
1 15-ounce container ricotta
1 10-ounce box frozen spinach, thawed and squeezed to remove liquid
1 cup grated mozzarella


Cook the ziti according to the package instructions.

Heat oven to 400° F.

In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the beef, increase heat to medium-high, and cook until no trace of pink remains, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.

Tip: If you prefer, substitute Italian sausage for the ground beef and chopped broccoli for the spinach.

To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.

To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 1 hour. Uncover and heat until the mozzarella melts, about 10 minutes more.

Yield: Makes 4 servings

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The Food Dictionary

In keeping with my wish for this blog to be useful, I thought of the wonderful world of food and cooking. I cook a lunch for about 40 college students every Thursday and at those lunches I get a lot of people saying, “How do you know how to do all this stuff? What is a bolognese? How do you saute something? What is a reduction?” And even a couple of weeks ago my lovely friend, Cassie, asked me what bitters were as one of the cupcake recipes she was making called for them. I only know these things because cooking is pretty much our hobby now. We read cookbooks, magazines like Gourmet and Bon Appetit, we watch shows like No Reservations, Good Eats, Nigella Bites and various chefographies, etc.

So I extend this invitation to anyone who might come across this blog to ask a question you’ve always had about food. Or ask a question you have about tonight’s dinner! Just put your question in the comments section and I’ll try to answer it. It can be anything from “What is matcha?” to “How on earth do you mince something?” No question is too simple – if you don’t cook very often it’s no crime to not know these things! If I get no questions, I’ll simply make some up – but I’d much rather answer questions real people might actually have!
In the meantime, I’ll tell you what I made for dinner tonight – it was so easy. Thanks, Martha!

Crispy Breaded Pork Cutlets

Crispy Breaded Pork Cutlets
Martha Stewart Show

Ingredients:

Close

Serves 4

  • 1 1/2 cups panko (Japanese breadcrumbs)
  • 2 tablespoons vegetable oil, such as safflower
  • 4 boneless pork loin chops (6 to 8 ounces each)
  • 3 tablespoons Dijon mustard
  • Coarse salt and freshly ground pepperDirections
  1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.
  2. Meanwhile, one at a time, place chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
  3. Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
  4. Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.

I also made the yummy creamed corn to go with the cutlets:

Ingredients

Serves 4

  • 1 box (10 ounces) frozen corn kernels
  • 1/4 to 1/2 cup whole milk
  • 3 ounces reduced-fat cream cheese, cut into pieces
  • 2 tablespoons snipped fresh chives
  • Coarse salt and freshly ground pepperDirections
  1. In a medium saucepan, simmer corn and 1/4 cup milk over medium heat until corn is tender, 5 to 7 minutes. Remove from heat; stir in cream cheese and chives. Season with salt and pepper. If desired, adjust consistency with a little more milk.

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Legal Rights of Photographers

Recent events led me to think that I should write more useful blog posts. Recent events also led me to think that my first useful blog post should be about the legal rights of photographers. I was accused of breaking the law earlier this week and I do NOT take that matter lightly. Especially when my accuser couldn’t have been more mistaken. However wrong she was and as innocent as I might be, it reminded me that any photographer out there should familiarize themselves with their rights – where they can take photographs, when they can not.

Can you publish any picture you shoot? Can you publish pictures of people that you took in a park? Can you take pictures of children you don’t know? Can you publish pictures you took on private property? Can you take photographs without asking people permission? The answers might surprise you because the answers to all of these questions is a resounding yes.  The law states that you have a right to take photos wherever and of whomever you want, give that the pictures don’t violate the following rules:

 Prong 1 (while gathering): Unreasonable intrusion upon seclusion (e.g., trespass)
 Prong 2 (if published): Unreasonable revelation of private facts (e.g., medical information)
 Prong 3 (if published): Unreasonably placing another person in a false light before the public
    Prong 4 (if published): Misappropriation of a person’s name or likeness

(facts taken from this site)

Know the answers to these questions – print this document off and carry it with you – especially if photography is your profession! There is a lot more information out there, but this was one that put things plainly and simply for those of us who don’t understand law terms.  There are a lot of paranoid people out there who might try to scare you. Don’t be scared! Be informed!
http://www.kantor.com/useful/Legal-Rights-of-Photographers.pdf

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