Mendel Perkins Photography

The blog of a Calgary Alberta based photographer and assistant

Posts Tagged ‘photo

Condo Shoot

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Written by mendelperkins

April 4, 2010 at 10:59 pm

5D Mark II Firmware Update

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You love your 5D mk II, you take it out for walks, you feed it batteries, you give it loving playful baths in the tub, but it still cries out in the night. It is not happy, what else could it want?! You don’t sleep, you have no appetite, those around you are concerned for your well being. My friends I have the cure! Why of course straight from Japan its the new firmware!

This little link starts a chain of events and a legion of tiny gnomes will travel across the internets to retreive extra special just for you….

EOS 5D Mark II Firmware Update Version 2.0.3!


Written by mendelperkins

March 16, 2010 at 4:46 pm


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Both the Australians and the New Zealanders lay claim to the invention of this dessert. I don’t really care who invented it it is easy but fun to make and just the right balance of sweet, creamy and slightly tart. This next week I am planning more food shoots for stock. More photos and recipies to come.



6 egg whites

1/2 tsp. cream of tartar

pinch salt

1 1/2 tsp. eanilla extract

1 1/2 cups castor sugar (regular sugar run through a blender or food processor works the same)

1 1/2 cups whipping cream

fruit for topping, kiwis, strawberries, blueberries, raspberries (somewhat tart fruits balance out the sweetness of the meringue)


Preheat oven to 275.

Warm eggs in a bowl of tepid water for ~20 mins. or until no longer chilled. Separate, combine with cream of tartar and pinch of salt and begin to whip at medium low speed gradually increasing speed to medium high as whites approach soft peaks. Contiune to whip while gradually adding castor sugar. Whip at high speed to stiff peaks and stir in vanilla.

Line a large baking sheet with parchment. Divide batter into 6-10 4-6 inch disks on baking sheet. With back of spoon press into disks to flatten out the center and make a ridge around the edge to contain the toppings. Place in oven and reduce heat to 250 and bake 50-60 mins unil meringues appear dry buthave not started to brown. Cool on racks.

Whip cream fairly stiff. Prepare fruit. Immediatley before serving spoon a layer of whipped cream onto meringue and top with a layer of fruit.


Mendel Perkins

Written by mendelperkins

November 6, 2009 at 5:26 pm