Tag: Teacups and Saucer

CFFC-Breakfast

Posted in Cee;s Fun Foto Challenge, Photography, Still Life, Still Life Photography, Still life-FoodTagged , , , , , , , , , 41 Comments

Copyright ©2025 Deborah M. Zajac. ALL RIGHTS RESERVED.

PLEASE DO NOT USE MY IMAGES WITHOUT EXPRESSED WRITTEN PERMISSION.

I was MIA with a post last week and reading yours. It was a busy week with lots of birding, a Gull ID field workshop, lunch and shopping with girlfriends, and a not so spontaneous overnight trip to Henderson, NV to see a rare bird. I’ll tell you more about that later.

I thought I’d use Cee’s Fun Foto Challenge to let you know I’m catching up with your blogs and getting back to my regular schedule of posting.

Here are two of my classic breakfasts. I made these images a long time ago but, they fit the challenge and I still eat these foods for breakfast most days.

Copyright © 2012 Deborah M. Zajac. All Rights Reserved.

Copyright © 2013 Deborah M Zajac. All Rights Reserved.

This is part of Cee’s Fun Foto Challenge or CFFC. If you’d like to participate head on over to see what’s coming up in the upcoming weeks, or add your own post about breakfast.






Happy St. Patrick’s Day!

Posted in Cakes, Food Photography, Holidays and Observances, Off Camera Flash, St Patrick's DayTagged , , , , , , 2 Comments

Copyright ©2015 Deborah M. Zajac. ALL RIGHTS RESERVED

I made an Irish Tea Cake as a nod to the Irish today. We’re all Irish today right? 🙂  So, here’s a slice of Irish Tea Cake,

I’m having Chamomile tea with mine, what would you like?

Irish Tea Cake and TeaI used a recipe I found on allrecipes. com  It’s delicious and super simple to make. You probably have all the ingredients

in your pantry already!

Prep time: 20 minutes

Cook time 30 to 40 minutes

Ready in 1 hour 30 minutes

Servings: 10

INGREDIENTS:

1/2 cup butter, softened

1 cup white sugar

2 eggs

1 1/2 teaspoons vanilla extract- (I used Madagascar vanilla bean paste.)

1 3/4 all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk ( I used whole milk)

1/4 cup confectioner’s sugar for dusting

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.

2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until

fully incorporated; stir in vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.

3. Bake for 30-35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.  Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioner’s sugar right before serving.

Nikon Df| AF-D Nikkor 85mm f1.4| SB910 camera left high bounced off ceiling @1/4 pwr| Hoodman STEEL Ultra High Speed Digital Film| Hand-held

More to come…