can’t stop buzzing about
the tagliolini with one farm egg at cantinetta, bellevue.briefly
Love food, cocktails, wine, cheese...in that order. I'm more savory than sweet, but don't be fooled; savory can be treacherous for the waistline. Therefore, I run. Every day is spent living the life I love.photographs
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photo class fun {slideshow}
Seattle’s sprinkles returned today, but what better day than to be indoors for a photography class? Drove down to T-town to meet my girlfriend SuLee for what I thought would be a super intimidating day. My last experience taking a photo class didn’t turn out as I’d hoped…way too technical for my brain, didn’t start with the basics though it was a beginner’s class and was fraught with forced-creativity homework assignments. What’s forced creativity? Homework #1: take a picture of two things, one of which doesn’t belong. {What? I spent so much wasted time just trying to ‘create’ an image.} Homework #2: take a picture in the style of your favorite photographer. {uh, I don’t have one so let me take 2 hours to figure someone out.} While I didn’t learn how to effectively use my camera I did learn a good teacher makes all the difference. After 5 weeks I left frustrated and immediately went back to setting my camera to auto.
Today was different. Casual, fun and I learned a lot in just a couple of hours. It helped that SuLee was there with me. After lunch we went on a little field trip and took lots and lots of pictures. All done manually! It was so gratifying to take some nice photos utilizing things we had learned earlier in the day. I raced back to Seattle excited to download everything and am energized to learn more…and I know there is a lot to learn! But I’m no longer anxious or hesitant. Thanks to a great teacher – Nicole!
Just a little sidebar. I love SuLee. We’ve been friends for a long time and one of THE best things about today was seeing how excited she was while taking pictures. A relatively new creative outlet for her, she takes amazing images, mostly of her three beautiful girls. When I look at her blog, I find myself, quite often, smiling or laughing aloud because she truly has a gift for capturing each of their individual personalities. I can just hear the following. Grace: Okay mom, but I’m not smiling. Bella: Can I take some pictures now? Lily: Mom! No more! While they might protest a little, there is one thing I know for sure. One day when they look back they will be so grateful that their mom took the time to document their lives growing up. That is truly a loving gift that most of us take for granted. I know I drive people nuts with my camera but I love creating memories with friends and family and especially love being able to, at any given moment, pop open an album or the computer, and relive those memories through photos.
meatless mondays . #20 {white bean soup}
Ran an 8k yesterday and had my first new training session today at the gym. To say my legs are rubberbands would be a gross understatement. So for tonight’s dinner I needed something pretty easy to make. I adapted this soup from Gwyneth Patlrow’s My Father’s Daughter cookbook…yes, I broke down and bought it. I guess that’s a good thing because Goldfarb declared this was one of the best soups…ever. Slow cooking the soup brings out all the wonderful flavor in the handful of vegetables and herbs. I boosted the amount of oregano, red pepper and stock called for in the recipe, added the butter and truffle oil. A simple sandwich? Open-faced fresh mozzarella, pesto, roasted tomatoes and arugula. There’s a cup of tea and a chocolate chip cookie in the kitchen calling my name, so I’m logging off. Then immediately going to bed. There’s no juice left in this body for today.
White Bean Soup
serves 4
2 tbsp. extra virgin olive oil
2 tbsp. unsalted butter
1 large fennel bulb, tops removed + thinly sliced
1 large yellow onion, thinly sliced
2 garlic cloves, thinly sliced
2 pinches crushed red chile pepper flakes
¼ tsp. dried oregano
½ tsp. freshly ground black pepper
2 – 15 oz. cans cannellini beans, rinsed + drained
5 cups vegetable stock
Kosher salt
white truffle oil
Heat the oil and butter in a heavy soup pot over medium heat. Add the fennel, cool until soft – about 10 minutes, stirring occasionally. Add the onion and garlic. Turn heat down to very low and cook for 25 minutes until they are soft and just starting to caramelize. Add the chile, oregano and pepper; cook for 1 minute. Add the beans and stock. Bring to a boil then reduce heat to a simmer; cook for 45 minutes. Salt to taste. Divide into four bowls and drizzle truffle oil over the top of the soup before serving.
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