I’ve been very lucky to have joined a Bloom Photography group, the Food Photography and Styling Challenge forum. Throughout the next year, we will be posting our results from each month’s challenges.

The knowledge and talent of these photographers is so inspiring (and just a little a little intimidating). I can’t say enough about the wonderful camaraderie we have grown to have in this short few weeks. The amount of knowledge I’ve gained in this short time has been immense, something I’ve truly needed. It’s WONDERFUL to bounce ideas off these incredibly talented women. Thank you to all of you and I can’t wait to see what the year’s challenges will make of us. I am already a better photographer because of all of you.

January’s challenge: simply Fruit on White Background. These were my test subjects, didn’t have time to reshoot as I planned. As always, lots of room to grow and it’s totally inspired me to shoot a similar series. Pretty fun stuff. I’m looking forward to each month and it gives me good memories of being challenged in school, oh so many years ago.

Here’s my Fruit on White post..don’t miss the link to Carey Pace | Kingsport TN lifestyle photographer, and keep clicking our links to see what all these extraordinary women have posted.

Please follow the link to see the amazingly talented Carey Pace | Kingsport TN lifestyle photographer. And continue on to see this wonderful circle of food photographers as we learn and grow. Carey is SO talented and enthusiastic, and we couldn’t have this group function without her!

A big THANK YOU to our group leader, Laurie Vengoechea, San Diego and Riverside County Food Photographer. You rock, lady.

January 20th, 2012 | Category: Food Photography Challenges | Comments (4)

I’ve been absent from this blog for quite a while.To be truthful, I’ve been absent from all my blogs, facebook fan pages, and most everything else, as well.

Life just took over.

On December 1st, 2010, one of my life’s worst fears came into being. It began with my Dad having a simple infection…a ten day hospitalization was the first of many to come.

What do you do when doctors think your father might have cancer? What do you do when he tells you he does, after 6 months of testing? How do you handle having to go through daily life, work, home, a two year old who needs you to be normal…while your dad goes through simultaneous Chemo, Radiation, repeated rushes to the ER…all while you live on the other side of the state?

My mind was not my own this past year.

It was with him.

Pancreatic cancer is a mother-fucking-bitch. It is not an isolated cancer. It’s insidious; creeping and crawling through your body, causing so many painful and various physical ailments, so many endless procedures. Going through this is like stomping out a cigarette while the forest is on fire around you.

…

My father was my first introduction into the world of photography. I have a sense that he was secretly thrilled when I truly began to think of myself as a photographer. I grew up with an enlarger in the garage, cameras passed down from him and my grandfather, and favorite memories of having “slide projector nights”, when we would listen to the endless “click click click” of the rotating carousels lighting up images on the living room wall. I still remember the click and the whoosh of each slide to come, the anticipation and excitement of what image would pop up next.

I still remember the magic those simple photos had. That sense of magic has never left me and I am so grateful for him exposing me to that..

Dad passed on December 1, 2011…just 49 days ago. The tides turned quickly the night before Thanksgiving and we were lucky enough to bring him home, in Hospice care, for that last week following.

I can’t explain how intimate the whole time was, so thankful he allowed us to care for him, that he trusted us to do so. I’ve been around a lot of death in my life so far, but to be so intimately involved as this was like nothing you can relate to unless you’ve lived it.

To lay next to your dad in his Hospice bed while he tells you what to buy your mom for Christmas because he knows he won’t be around for it.. that was hard.

To have him lock his grip on your hand while he shakes and moans in pain, while you can’t do anything to help him.. fucking helpless.

To have to make decisions on whether he stays conscious or to give him more Morphine.. the heaviest yet easiest decision of my life.

To be terrified to even take a shower, not wanting to leave his bedside, not knowing when he might pass.. we were all prisoners along with him.. but I wouldn’t take back one second of holding his hand.

I don’t mean to come off like everything was doom and gloom. We had tons of great moments together all the way through this. I can’t tell you how thankful I am that we had this year…

As Dad told my brother towards the end, ”It was a good year”. That puts a big smile on my face.

I have SO many wonderful memories through it all, even up to the end and after. The first time we thought he was going to go, I suddenly was overwhelmed with happiness through my tears. I cried to him, “I hope I am so lucky as you to pass with my loved ones around me, holding my hands”.  70 years seems like a young age to die at this day and age, but he got to see his children grow and know his grandson for over two years.  Nothing is guaranteed, as cliched as it sounds.

These things are so precious when you think about not having them.

Helping dad pass was the most intimate, excruciatingly painful, beautiful experiences I hopefully will ever go through. Those of you who have been through something similar can relate, I can imagine. It changed me. It changed all of us. Thank you, Dad, for your humor, your love of art and nature, for being my biggest fan. I miss you every minute of the day and night. Words don’t even come close to expressing this.

So what purpose does this story have being on my food blog? It’s here because I need it to be. I need this post as a benchmark of a fresh start and a renewed passion for photography… photography has saved me many times in my life, but none so much as this past year.

I’ve never been so inspired with ideas as I am now. Thank you to my clients for your patience during this past year, your faith and support in me. I am just about caught up on all jobs, but in moving forward have had to already start new projects. The first project you will see is the Food Photography and Styling challenge group that I’ve started..the first posting will be tomorrow morning. I’ve really grown to admire and appreciate (okay and be a bit intimidated by) these incredibly talented women. .

Thank you for reading about my journey, how life took over this past year.

Looking forward, not back, and it puts a smile on my face.

xoxo

Jen

January 20th, 2012 | Category: Uncategorized | Comments (2)

A short recipe here since this is the EASIEST dinner ever. Baking a whole fish is so great, and not as intimidating as it might look in cook books. It’s actually SO simple to assemble, cook and debone that you might consider this as a go-to dinner every now and then.

Okay, so pick a good fish. I won’t go into much detail here since you probably know the details..if you don’t catch it yourself, look for clear eyes, no smell and go to a grocery store who’s meat department you trust (I went to Spencer’s in Arroyo Grande for this little guy, 1-1 1/2 lbs).

Preheat the oven to 425 degrees, line a baking sheet with parchment paper and spray with a bit of oil. Lay down a bed dill or fennel frawns (got these from the AG Farmer’s Market for $1); this will help keep it moist while baking. Get some olive oil, butter, salt, ground pepper, sliced shallot, garlic/garlic powder and lemon slices; stuff the inside of the trout with all of this and then rub on the outside. Layer more dill or fennel frawns on top of the fish, and then tie up with kitchen twine.

Bake a whole fish at 375 degrees (fillets will take less time), for 7-10 minutes depending on size. I like to serve this with a side salad of tomatoes, sliced fennel, and a simple vinaigrette You can garnish both the salad and cooked fish with additional chopped frawns. Eat immediately and consider cooking this again for dinner next week.

May 1st, 2011 | Category: Food, Main Dishes, Recipes | Leave a comment

In honor of Taco Tuesday.. Nothing better than eating outside by the creek in Downtown SLO. Fish tacos, sweet potato fries, a bomb hot chicken club sandwich, and some live music. On the patio where Cisco’s used to be (yes I’m old enough to remember). We had a good time.. check it out even if it’s just for the sweet potato fries!

April 26th, 2011 | Category: Uncategorized | Leave a comment

Thought I’d share a little side dish that I recently made with one of the most awesome spring veggies, Baby Broccoli. So this may look like Broccoli Rabe (which I still can’t stand), but it seems more tender and sweet than it’s more mature version.

I combined bite sized pieces of steamed broccoli, chopped almonds, cranberries, and an orzo/cous cous mix. Mix with your favorite dressing and enjoy!

April 22nd, 2011 | Category: Food, Locally Made, Main Dishes, Recipes, Snacks, Veggie | Leave a comment

* This is totally how we do St. Patricks Day now! Our St. Patty’s Panini! *  Super easy and gives you more time for downing those Irish Car Bombs.  A bonus is that paninis are the best grub after you’ve downed a few green beers.

These aren’t pictured here, so here is our St. Patty’s Panini recipe: Thinly sliced corned beef (Boar’s Head at the deli counter is good), a sharp Irish Cheddar, mustard of choice (really good with a brown spicy, sweet honey, or good old regular yellow)…and here’s the kicker… Sauteed Cabbage.  I know it sounds a little bizarre, but once this sandwich is in the press, the flavors meld together beautifully.

Here are a couple other combos that we’ve tried. First, a Pear, Sharp Cheddar and Sage Panini (the taste of the sage totally transforms when heated).

And second, a Caramelized Onion, Roasted Turkey, Grated Parmesan and Pesto Mayo Panini.

Always a stand by dinner for us, paninis are perfect for using whatever is in your fridge or pantry. Besides a couple standard ingredients (any sort of bread and cheese), you can let your imagination run.  Let me know if you find some good combos in your own experimenting!!

March 16th, 2011 | Category: Uncategorized | Leave a comment

Just because. And ya, those bacon grease fingerprints on my camera were totally worth it.

February 23rd, 2011 | Category: Food | Leave a comment

By popular request, here is the Creamy Cauliflower Soup recipe. I can’t tell you how bomb this soup is, and even if you don’t like this super awesome veggie, trust me and give it a try.

Hint * even the kiddos will scarf it up too.

*This can be made vegan no prob, that’s the beauty of this veggie..it’s super creamy on its own.

Creamy Cauliflower Soup - Inspired by Donna Hay

Serves 4

Melt a pat of butter in a saucepan over low heat, add 1 chopped onion, 2 crushed cloves of garlic, sprinkle of salt and pepper, a couple pinches of dried thyme, a dash of poultry seasoning. Cook for 5 or so minutes until soft. (Take care not to let the butter burn.)

Add 1 1/2 heads of chopped cauliflower, 1 1/2 c chicken stock and 2 c milk (I used whole milk here). Cook until very tender.

Remove from heat and blend until smooth (I let it cool off a bit and use a regular blender..take care if you are blending with hot ingredients).

Return blend to soup pot and add salt, pepper or other seasonings to taste. Keep warm.

In the meantime, toss 1 cup of tiny cauliflower florets with a bit of olive oil, salt and pepper and a sprinkle of parmesan. Cook in a high heat non-stick pan until both sides are golden.

Serve up in bowl, sprinkle with cauliflower parmesan crumbs and enjoy…to die for! xoxo

* Hi you lovely Vegans you…so I’m no official on this but replace the butter with olive oil, and replace the chicken stock/milk with a yummy vegetable stock (ie: make your own, so freakin easy..simmer onion, carrot, celery scraps in water for 3 hrs). The wonderful thing about cauliflower is that is becomes SO creamy on its own..you might start using a puree of this to replace cream. For reals. I guess this means that my whipped cauliflower (mashed potato replacement) recipe is soon on its way..

February 19th, 2011 | Category: Food, Main Dishes, Recipes, Veggie | Comments (1)

It’s here, it has arrived!  Fall on the Central Coast is always fashionably late, entering in after we are all flushed by the Indian Summer.  I think it’s Mother Nature’s way of making us beg for it, making us truly appreciate the changes happening around us.

We are huge fans of the Butternut Squash.  It was even one of Jesse’s first foods, and he’s not yet lost his taste for it (we’ll see how long that lasts!)  One of my favorite, MUST-order meals in a restaurant is Butternut Squash Ravolis…perfect little clouds with creamy filling that inspired our Sunday dinner on this rainy day.

My Butternut Stuffed Shells take on another twist with my secret ingredient of tofu in place of the traditional ricotta. (Trust me, it’s a fabulous ingredient not just for stir-fries.)  A bit of time in the kitchen and you will reap the rewards of your labor with loads of yummy leftovers that taste even better the next day, looks of glowing admiration from your loved ones, and yes, maybe even a plaque in your honor.

Butternut Stuffed Shells

Filling:
In a food processor, blend 2 cups steamed butternut squash with 15 oz. tofu (medium firm) until a smooth consistency develops.  Add 1/2 parmsean, 1/2 shredded mozzarella, and salt/pepper/garlic powder to taste.  If you have it, freshly chopped basil is a great addition.  I also folded in 1 cup of sauteed shredded cabbage and it was a hit, (Martha Stewart uses pancetta…which I bet is pretty darn awesome, as well.)

The Process:
Boil jumbo shell pasta in plenty of water (the entire box will take about 3 batches for an average sized soup pot).  Gently remove when al dente and let cool on an oiled baking sheet (don’t let them touch while cooling).  When shells are cool enough to handle, gently stuff each one with a spoonful of filling.  In pans of your choice, spread a thin layer of your favorite marinara sauce and place the filled shells side-by-side.  Spoon additional sauce over the shells (a couple spoonfuls on each shell) and top with mozzarella and a sprinkle of parmsean.  Bake in a 375 degree oven until bubbly on top, about 15-20 min for our oven.

We served our shells with Sauteed Cabbage (a tiny pat of butter and a sprinkle of celery seeds does wonders!).  This dish, like lasagna, is best eaten after the lava-hot-temperature has gone down, and really truly might just taste better the next day.  (Warning: this recipe makes a ton of food so make sure you have the freezer space or a neighbor that you like enough to share extras with.)  Enjoy!

October 17th, 2010 | Category: Food, Locally Made, Main Dishes, Recipes, Veggie | Comments (3)