food, photography and my creative life
Nothing forces you to be creative like having next to nothing. When you create on demand for a living there’s days where you just want to bang your head against your desk and will a great idea into your brain. But that doesn’t really work. Trust me – I’ve tried it. Many times. All that happens is a bruised forehead – and a headache. So
I am a huge fan of roasted vegetables. Even in spring. I have two vegetables in particular that I can eat in massive quantities: asparagus and cauliflower. The other afternoon I was at Granville Island for lunch and all I could think about was going to the market and buying cauliflower and asparagus for dinner. In fact, that was ALL I wanted for dinner. Roasting
If you had to choose, between lemon or chocolate, what would your choice be? Throw some rhubarb into the mix and would it make your decision any easier? Think about it… tart lemon with pockets of rhubarb, toasted coconut and sweet blueberries topped with a brown sugar, coconut, lemon zest streusel… or … moist zingy rhubarb offset with a cocoa-y muffin and a few chocolate
Strawberries and lemons. They’re so pretty. And especially together. Tart and sweet. So different but so committed to making their relationship work out. I love strawberry lemon tarts because they have so many layers of flavours. You might not think so.. you might think they only have two: strawberries and lemons. But you would be wrong. It starts with tart lemon curd, then the slightly
I'm a designer, small business owner, photographer, creative, food lover, traveler, dog human, self confessed geek, music junkie, book devourer, and art enthusiast among a million other things. The full bio...
