the lisping dog
The Lisping Dog is a blog by artist and photographer Danica Barreau, covering a wide range of passions such as dogs, food, art, photography, and the proper use of the Oxford comma.
If you're curious as to how this blog got its name, check out the Model Spotlight post about Finch. He was The Lisping Dog!
painting retta
your basic quiche
local artist wins two gia awards
Grove City, Ohio – Grove City pet photographer and digital artist, Danica Barreau, was awarded two prestigious Grand Imaging Awards by the Professional Photographers of America at a ceremony in Nashville, TN on January 21st, 2020. Over 5,200 images were submitted to the 80th annual International Photographic Competition in twelve different categories. Mrs. Barreau was a Grand Imaging finalist in two categories and won third place in both.
Master of Photography
Finch - the lisping dog
tips & tricks to photograph your pets
In order to create the best portrait of your pet as possible, I need good reference photographs. Obviously, not everyone has access to a professional pet photographer (although, if you’re in Central Ohio, you have ME!) or a fancy camera. That’s absolutely fine. Here are a couple tips and tricks to get good results.
deaf english setters
An excerpt from “Setterly Yours: A Photographic Introduction to The English Setter” by Danica Barreau about deaf English Setters.
that doggone cat
Finch’s 2nd birthday
chestnut and mushroom soup
I’ve been a little lax in posting recipes on The Lisping Dog but for Christmas Eve I made this recipe from Food & Wine and I just had to share. I’m not a huge fan of chestnuts but my mom is so I found this recipe to please both of us. The chestnuts are very mild and add a sweet and earthy flavor to the mushrooms.
top 10 ohio photographer
angel food cake with berry coulis
painting finn and chase
silver screen kitty
smoked gouda souffle with chives
Few things will make my mouth water with anticipation more than the thought of a good cheese souffle. Even after Papa went through his “souffle phase” (cheese souffle every night until it was PERFECT), I still enjoyed it. The “cooking with beer phase” and the “cherry clafouti phase” did not fare so well… Souffles are notoriously fiddly, wanting cold mixing bowls of specific materials, and eggs the right temperature, and very careful mixing of ingredients or they will absolutely refuse to rise.