Made this for my dinner and day-after lunch for post hike, lots of protein to help with muscle fatigue and repairs. It felt like it really did help with my not feeling as sore as I normally would be.
Aromatherapy probably isn’t the first tool you think of to help boost your productivity and grow your business, but maybe it should be. Smell is the strongest of the senses and is best able to influence brain activity. Olfactory bulbs are part of the limbic system and directly connect to the areas of the brain …
Wishing you all a very Happy Thanksgiving! May this day be filled with great food and surrounded by those you love :) xo
After many suggestions by friends to take my food photography to the next level, I volunteered to take photos at the Vancouver Farmers Markets today, with their special event, the Tomato Festival happening. I had to step out of my comfort zone, as I needed to speak to more people when taking photos that will be used for public content, instead of just being for my personal use. When taking photos for my own use, I tend to be more in my head, immersed in visual thought process on getting the shot I want, that will express or capture what I feel from seeing the item of interest. Shooting for other’s use, I need to do this, but also switch into socializing mode to introduce myself, talk about myself and what I’m doing, and getting to know the people to make a meaningful connection. It was interesting to switch between the two modes, and a fun experience overall.
Other challenges I faced were: working with my limited equipment; photographing or trying not to capture people (i’m more of a object photographer); being aware that if I will capture people with faces clearly recognizable, I would need to make sure they were ok with it; working with high contrast in the midday sun, and work around the masses of people milling about, into and out of shots.
The best experience was chatting with the good folks from Stein Mountain, I’ve been chatting anonymously with Erin a couple of times in the last month already, as I’ve been purchasing their wonderful organic apples (one of the few places where I’m not allergic to the apples). I got to talk to them and introduce ourselves formally and get some shots of all of their beautiful produce. Such lovely and genuine good people.
As this is a learning experience, I’ve offered a few of the farmers there today, complementary usage of my images, should they be interested, as my way of showing support to local farmers. This is in an indirect way of tipping my hat to my father, for all he has ingrained in me, from all the years growing up on hobby farms, growing and raising our own food :) It’s a good cycle of life, n’est ce pas?
Vanilla and balsamic are heavenly when paired together, at least for me. For some reason today, I thought about what flavor I craved, and this combo came to mind. Mellow with a soft punch of sour. To me, it makes it a fun and sexy flavor to eat.
I experimented one year (many years ago) with balsamic macerated strawberries, adding a bit of pure vanilla extract, and wow! Then, the left over sauce went into the milk to make my substitution for butter milk to make my own pancakes. and wow! again, fluffy yummy balsamic pancakes.
A year after that, I created a Balsamic Vanilla Panna Cotta, simple and luxurious. I hope to re-test the recipe again to perfect it over this spring/summer, and will finally post my recipe, long overdue.
Then last fall, I experimented with the combo again when I went through my gelato experimentation phase. The flavors I made were Balsamic & Salted Vanilla Caramel and Blackberry + Vanilla + Balsamic, and boy, was it a hit with everyone! That recipe to come also. It’s been a busy year with a career shift and lots of self studying and development, so I’ve not had as much time for planned food experimentation and recipe writing. One day at a time.
In the meanwhile, I’ll eat luxurious vanilla ice cream or gelato with a drizzle of balsamic vinegar, easy and pleasing. So, what’s your heavenly flavor(s)?
via vancouverpastryschool.com Ever since having been to Paris and have tried well-made French macarons, I’ve been wanting to learn to make these delectable treats. They will forever remind me of one of my most favorite trips thus far, and I wanted to be able to recreate a little bit of that magic, and challenge myself …