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The Crab Hunter and a Lesson from Annie Hall {Avila Beach, Ca}

Look at this kid. He seems harmless, right?

Well, he’s your worst nightmare if you’re a Dungeness crab…

I loved witnessing my two-year-old’s adventure on the Harford Pier at Pt. San Luis. His exciting afternoon included talking back to a very loud Sea Lion and a brave battle with some crabs (by the way, we won the fight and they made a very delicious dinner).

A perfect day for me? Take me out somewhere sunny, very close to the water, and then feed me. (Okay, feeding me might be my favorite part.) Bring along this kiddo and it can’t get much better.

Jesse chose the fiercest looking Dungeness crabs (at over 2 lbs each, he’s got good taste in pricey seafood when he’s not footing the bill). His squeals and giggles were hilarious as those big guys snapped their claws at the air…I might have even let out a scream or two, myself. I repeat, might have.

Handling crabs or lobsters always make me think of that scene in Annie Hall

It’s a lovely thing that they drift to sleep when packed in ice, too bad Annie didn’t know that. Aren’t these sleeping beauties gorgeous? Shhhh…..they don’t know what’s coming…

Now, to steam or boil? We’ve always boiled our crabs but will try steaming next time just for kicks: http://www.saveur.com/article/Techniques/Crab-to-Boil-or-to-Steam

To season the water I use Old Bay or any Creole seasoning in the pantry, a couple bay leaves, a lemon cut in half…sometimes a clove of garlic or two. I’ll add a bit of sherry if I’m feelin fancy (ahem, some for the crabs, some for me).

Keep it simple with a squeeze of lemon, a sprinkle of parsley, and melted butter…seriously, don’t forget the butter…

Nothing better than the smell of salt water on your skin, a few extra freckles on your nose, your hair tangled by the ocean breeze, and the taste of buttery crabby goodness on your fingertips.

I wholeheartedly believe dinner tastes better this way.

xo!

Jen

The World at 38 Inches

Jesse got his first camera this past Christmas, and I love seeing the world through his eyes.

(And lots of cute shots of his little toes!)

Sweet and Sticky Chicken Salad {San Luis Obispo, Ca}

Sweet. Sticky. Savory. This is the ultimate finger-lickin good in our home.

The great thing about this Sweet and Sticky Glaze is that it can be used on virtually any protein… chicken, baby back ribs, a salmon fillet..even tofu. Lots of room to make this your own…this would be AWESOME with some orange juice or zest added! If I hadn’t run out of it, I would have added some chili garlic sauce to the mix. A sprinkle of red chili flakes on top of the salad made up for that.

A simple combination of ingredients, which I bet are already in your pantry, is all it takes. Some similar recipes call for an 8 hr marinade in the fridge, but I am rarely organized enough to prep dinner the day before! I let these chicken thighs marinate for 20 minutes or so, and glazed them a couple times during baking. Easy peasy.

Sweet and Sticky Glaze

  • 1 1/2 lbs of chicken (breasts, thighs or drumsticks - thighs shown here)
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons vinegar
  • 1 tablespoon sesame oil
  • A dash of fish sauce
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger or 1 teaspoon ground ginger
  • 1/2 teaspoon each, kosher salt and freshly ground pepper
  • Optional: a spoonful of chili garlic sauce (amount depends on your desired heat level)
  • Garnish: a sprinkle of chopped green onion and sesame seeds
  • ** You may need to adjust amounts, like adding more vinegar or soy sauce, to suit your tastes. Sugar amounts may be too much for you, as for me sometimes, so don’t go overboard on the honey and brown sugar.

How to:

Pre-heat oven to 350 degrees. Whisk all ingredients in a bowl (sans chicken). With chicken pieces in a ziplock bag, add enough glaze to coat pieces. While chicken is marinading, add the remaining (unused, not chickeny) glaze to a small saucepan and simmer until thickened (10 minutes or so, keep an eye on it!). After the chicken has marinated at least 20 minutes, put pieces on a foil-lined baking sheet (slightly oiled) and bake until 160 degrees internally. These chicken thighs took about 40 minutes. Don’t forget to glaze a couple times towards the end of the baking time. Finish with a final drizzle of glaze and a sprinkle of green onion and sesame seeds.

The Salad. A simple, how-to here! I used Escarole, a member of the Endive family (ie: bitter bitter bitter). My local market had these on sale for $1 for 2 lbs. I think this one head cost me a mere 25 cents. Win!

In fact, this entire family dinner cost about $4 total. Major win!

The bitterness of the Escarole completely complements the Sweet and Sticky Chicken, and I dressed this salad with just a small amount of Raspberry Walnut Vinaigrette. Together, the bitterness of the leaves had vanished and the super sweet of the chicken glaze had mellowed out.

Sweet and Sticky Chicken Salad:

  • 1 head Escarole (another bitter green can be substituted)
  • 2 finely chopped green onions
  • 1/2 chopped bell pepper
  • 2 tablespoons any Raspberry Vinaigrette
  • Add any other veggies you want
  • Garnish: a sprinkle of sesame seeds, red chili flakes, ooh maybe even some sliced almonds or dried cranberries!

I’ll leave you with a photo of my styling assistant in action, below. Being 2 years old, he’s great at making messes and is a natural at sprinkling! Thanks for stopping by!

xo

Jen

Food Photography and Styling Group Challenge - April {Pasta}

“Me eat little hats, mama!”, Jesse giggled.

This made me grin so big that I didn’t tell him the pasta he’s eating is actually little ears, orecchiette. Pretty close though, as cappelletti pasta looks just about the same. Call it what you want, kiddo! I was just amazed he was eating something with red chili flakes in it. What was our super easy dinner?

Orecchiette with Arugula, Goat Cheese and Sun Dried Tomatoes

How can something that sounds so fancy and looks so pretty have only 5 ingredients?

Obviously, this beautiful orecchiette pasta is where it starts…call it little ears, call it little hats, maybe little…nevermind. Whatever works for you! Boil it up, drain, and let set for a couple minutes to cool off a bit. Look at all that steamy goodness!

Take advantage of the free facial while you wait. Ahhh.

What’s next? I feel like I should make this recipe more complicated to stand up with it’s uber-fancy name. I sauteed the fresh arugula and sun dried tomatoes in a bit of olive oil for a minute with a chopped clove of garlic, salt and pepper. (Garlic doesn’t count as one of the 5 ingredients, I count it as a pantry staple like salt or pepper, obvs!)

Toss the pasta, arugula and sun dried tomatoes in a bowl. Sprinkle in some crumbled goat cheese, throughout. The final super easy step? Sprinkle a bit of red chili flakes all over the top…as much as you’d like!

This is when the magic starts happening. The goat cheese begins to melt slightly and becomes an instant creamy sauce on the pasta, where the sun dried tomatoes and red chili flakes compliment each other beautifully. The arugula adds a perfect peppery bite.

Excuse me while I wipe the drool off my chin.

Orecchiette with Arugula, Goat Cheese and Sun Dried Tomatoes was inspired by a Saveur recipe which uses Rapini (like a broccoli rabe, too bitter for me so arugula was a great replacement).

This month’s challenge for The Inspired Plate (our Bloom food photography and styling group of 14 women across the country) was PASTA and this was a perfect recipe to photograph. It held up well during shooting and was equally delicious when hot or at room temperature. Try it! Love it! Whisper sweet nothings into all of its little ears…

Thanks for stopping by! NOW continue the group circle and check out the incredibly talented Jennifer Grant…an editorial photographer, lover of food, and visual story teller. (or whatever. I like descriptive. and keep clicking our links to see the rest of these amazing photographers.

xo

Jen

Roasted Asparagus with Lemon-Rosemary Breadcrumbs

Fresh, homemade breadcrumbs might just be the most life-altering culinary discovery of my year.

Add those to one of my favorite veggies and we gotta home run.

Oh. Yum.

Roasting asparagus brings out its natural sweetness. The yumminess starts with a simple toss in olive oil, a sprinkle of salt and pepper.

And the fresh breadcrumbs. Oh yes..yes..yes.

I use my Cuisinart for homemade breadcrumbs. SO easy and quick! Throw in a couple slices of any bread you prefer, lemon zest, some chopped rosemary (or any fresh herb), salt, pepper, a clove of garlic…and yep, a pat or two of BUTTER. And…mix!

Just don’t leave out the butter. Just don’t.

Sprinkle your gorgeous homemade breadcrumbs on top of the fresh asparagus. Roast in a 425 degree oven until golden. Finish off with an extra grate of lemon zest and eat up immediately!

Wonder what my favorite side dish was for our Easter dinner…hmmm..

xo!

Jen

Food Photography and Styling Challenge - March {Splash}

Loved this challenge from our newly named The Inspired Plate food photography and styling group - a tangent from The Bloom Forum. (How the heck did I get included in this talented group of 13 women across the country??)

March’s challenge was to create a Splash.

Wait.. Is it really MARCH?

Don’t answer that, please.

Seeing a splash caught in mid-movement has always captivated me.

It’s something you can’t totally control…it’s wild and messy…not one moment can ever be completely reproduced.

There’s a pure beauty to it all.

Not unlike life.

I LOVE making messes and was super excited for this challenge. Years ago, this was one of my favorite types of photos to shoot (I’m a littttttle out of practice, to say the least).

So here’s what I was able to get from the 10 minutes I found to shoot. I can’t wait to dig up all my previous splash/mess/Industrial Scientific photos (there’s even some from school involving a rifle and some jalapeños…wear goggles if you ever attempt that).

Follow along our blog circle and see the rest of these amazing photographers’ results:

Start with Kim Kelly | Liv Life, San Diego Photographer!

http://livlifetoo.blogspot.com/2012/03/splash-frozen-in-time-food-photography.html

Xoxoxo!

Jen

Food Photography and Styling Challenge: February {Vegetable Two Ways}

Coconut Curry and Yellow Split Pea soup. Garnish with cilantro and avocado, pure yum!

So, did I ever tell you about my obsession with any kind of Mason jar??

Oh.  Well. We’ll get into that later…

Our Bloom Food Photography and Styling Group challenge for February was to photograph a vegetable two ways…raw and cooked. I’ve been dying to photograph these yellow split peas, which have been in my pantry for about a month. Love their color and shape!

This Coconut Curry and Yellow Split Pea soup is just to die for! I love recipes that allow me to improvise or use what I have on hand, and this fits the bill. Don’t be intimidated if you don’t have all the ingredients (though coconut milk and curry should probably be in there). There’s lots of room to make this recipe your own.

Recipe inspired from Heidi Swanson’s site, (where she profiled the Esalen Cookbook).

Make your own!: http://www.101cookbooks.com/archives/coconut-red-lentil-soup-recipe.html

Here are some extras from the day…

May I introduce to you my assistant? I couldn’t do it without him…ahem…(JESSEDON’TTOUCHTHAT!!!)

I gotta add that I never considered how difficult it would be to make split pea soup look appetizing in a photo. Quite a challenge, and one that I might attempt again some day. (I’ve never truly styled an avocado until now, and it wasn’t as bad as I thought.)

Every shot a photographer takes should be considered practice/something to learn from, in my opinion; these challenges have helped me become more purposeful in my sets/styling/shooting. That darn Brookie in me has come out again, and I could pick about 20 things to change in these images (most obvious? include coconut, der). Can’t wait to see the growth our whole group and I will have during this year.

Now move along our circle and see what the incredible Kirsten Geyer | Something Cheeky has in store for you this month!

Good Morning Marmalade {3 Citrus Marmalade - San Luis Obispo, CA}

Foggy, chilly mornings call for something that reminds me of sunshine. Enter this yummy 3 Citrus Marmalade to brighten up our morning! (San Luis Sourdough toast is a must with this, by the way.)

Marmalade is a bit more work than the typical jam or jelly, but sooo worth it. I really liked this recipe shown on Food in Jars, one of my favorite food blogs. Check out the recipe for 3 Citrus Marmalade here!

Hope there’s enough left over to drizzle over vanilla ice cream, or maybe to glaze one of these Citrus Crostatas….

Food Photography and Styling Challenge: January {Fruit on White}

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 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.

Life took over. A long road and a fresh start.

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 both Dad 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 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.

We had good 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 some 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 experience 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. I love you.

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

Central Coast

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