Daytrip to Beacon and Dia:Beacon

Monday, July 13, 2015

día de dia – daytrip to beacon, new york and dia:beacon

One of the best things of being back in this city is refreshed curiosity. Excited and captivated by all the opportunities to learn and think, I appreciate New York City even more than when I first moved here four years ago.

Inspired by the access to creative thinking, Hoyd, Bejay, Jenny, and I drove up to Beacon, New York to see the modern art museum Dia:Beacon. The huge, light-filled space filled me with awe and served as the perfect housing for the thoughtful pieces inside.

beacon_1Daytrip to Beacon and Dia:Beacon (more…)

Leave a comment
Fava Bean Hummus! :)

Thursday, May 14, 2015

fava bean hummus

Oh, the labor of love of fava beans. Instead of a pot of lentils boiling away in the background, these beans require manual TLC. So put on your sweatpants, some sweet tunes, and chill out on the couch while you shell these suckers.

Fava Bean Hummus! :)Fava Bean Hummus! :) Fava Bean Hummus! :)

I’m being a bit fussy about the work involved, but once you get in the flow of shelling, it’s pretty darn fun. There’s a meditative quality to just working with your hands – all the colors, textures, and snaps of the beans fade into focus. Especially when my work requires me to be on my feet all day, sitting and shelling are a welcome retreat.


Leave a comment
Miachel Breton Photography – Creative Brief

Saturday, April 18, 2015

new photography – flavio carvalho + caravela

Shooting objects is hard. Food comes easily to me – I can share the taste, story, heritage, ingredients in a single shot. The love that goes into harvesting the ingredients and preparing the meal comes out in the photograph. But how about objects?

Here, I redirect story-telling toward creating a welcoming, interesting, but not-too-engaging environment for each piece. The client’s design should be the highlight, but it should also nestle comfortably in the midst of other objects. (more…)

Leave a comment
Beet Pickled Eggs – homemade, vegetarian

Tuesday, April 14, 2015

beet pickled eggs – rebooting taste buds

After two and half weeks of food purgatory, the cleanse is officially over. Though I was jonesing for ice cream, loaves of sourdough, and PIZZA, I am totally fine with continuing to avoid these foods and only indulging occasionally. My head is clearer, I naturally have more energy, and my taste buds woke up. Wait, what?

Now that I cut out sugar, wheat, and most of dairy, I enjoy more sour, fermented, bitter goodness on every plate – whether it’s snacking on raw radishes or spooning kraut onto my salad. Now when I bite into a croissant, it’s too yeasty, or into my favorite cookie, it’s just cloying. Suddenly I’m tasting more flavors in other foods I thought were plain, and it’s pretty freaking awesome. I love the fact that you can manually reboot taste buds.

So with my newfound (tasting) powers, I’m experimenting with more fermented foods. I mean, with great power comes great responsibility, right? :) So after I heard about pickled eggs, I had to make them at home.

Beet Pickled Eggs – homemade, vegetarian

One thing to keep in mind when pickling, jamming, and marmalade-ing is the crazy amount of sugar used. A little here and there won’t kill you, but I’m trying to see how long I can go without refined sugar – indefinitely. (Especially with pickles which only need a little bit of sweetness to counter the sour vinegar base.)

Besides substitutes like honey or maple syrup, a naturally sweet option is beetroot. Beets are in season year-round, they have phytonutrients and fiber, and they give a pink-Midas hand to anything they touch. Clothes, cutting boards, and now eggs. I normally hate the color pink, but this deep magenta is pretty enthralling. Just remember to wear that stained, hand-me-down apron when making the recipe.

Beet Pickled Eggs – homemade, vegetarian Beet Pickled Eggs – homemade, vegetarian


Related Posts Plugin for WordPress, Blogger...