This Photo is Brought to You by The Number 2... 135/365
Two by two.
One of the most common pieces of advice in food styling, as well as in composition in general, is that threes are what you should aim for. Three is, contrary to oft cited adages, not a crowd. It's a pattern, without inadvertent symmetry.
Two, on the other hand, is too few to be a pattern, while yet being too many to be unique. Two is, to put it one way, conspicuous by its mundanity.
But, as they say, rules were made to be broken.
What do you think?
(P.S., this stunning board was handmade for me by Willie McHutcheon @mchutcheonwillie
when I visited his new studio @ballyshane_