Say hello to my current favorite recipe (and the first new recipe on this site)! It does a good job epitomizing the sort of recipes I'm into lately with all of these schedule changes; short ingredient lists and quick assembly are where it's at, folks.
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recent work
Last month I got to work at two weddings in the Bay Area with the best caterers. My main job once dinner rolled around was serving tables, but before that time, I was asked to photograph appetizers and as many other dishes as possible. I felt super honored to be asked to do that, and prayed for good lighting and good photos :) In the end, I was pleased and Gemma & Murray were pleased, plus I had a ton of fun.
P.S. Those Mango Panna Cottas pictured above? Sometimes I dream about them.
Head on over to my personal blog for a sampling of the photos I took!
coffee toffee ice cream
The recipe is from where else but Bi-Rite Creamery? They make it so good. The coffee flavor is deep and pronounced, and the almond toffee pieces throughout are delightful. Far from a break-your-teeth sort of toffee, this stuff just crumbles into the loveliest texture when you bite into it. It’s also über addicting. Be sure to measure and separate what you’ll need for the ice cream before you take even one taste. It’s kind of hard to stop “tasting” it after that first piece.
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basil italian soda
Lately, I’ve been especially loving the convenience of Italian sodas. A bit of forethought is required to make the simple syrups, but once they’re in the fridge, a delicious beverage is only 2 more ingredients away. (Always keep at least one bottle of sparkling water on hand!)
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