Have you ever been in a situation where everyone around you is talking about something, but you have no clue what’s going on? You know, you stand there, nodding, narrowing your eyes, trying to understand… but nothing happens?
And as much as I dislike and try to avoid those types of situations, I walked right into one yesterday. Knowing perfectly it would happen, too.
Vicky and I attended a food photography workshop in NYC, presented by Noah Fecks, an amazing, super talented photographer we met at a bloggers conference last year.
I was completely lost. They were talking about lighting, and depth of field, and exposure, ISO… My head was spinning. And I’m pretty sure everyone around me could tell, by the look on my face. Slightly embarrassing…
As most of you know, Vicky is our “official” photographer. All the beautiful pictures you see on the blog? All her. The props, the setting, the lights… All her.
It’s not like I’m not interested in photography. I would LOVE to know how to shoot beautiful pictures. I’m just not good at it.
I don’t know, maybe my brain is wired differently, or maybe I just don’t have the eye, or the patience to do it. One of the reasons Vicky and I make a great team I guess. We both have our strengths, we have our weaknesses… and we actually complement each other.
But let me tell you something. I now have a new appreciation for what she does. Taking good pictures is not an easy task, by any means. And she gets better everyday.
So glad at least of of us got our mom’s artistic gene… 🙂
Other Fennel Recipes
- Braised Fennel With Apricots & Figs
- Stuffed Eggplant With Fennel & White Beans
- Persimmon Fennel Salad
- Pickled Fennel & Carrots=
- Fennel and Chickpea Stew
- Warm Roasted Fennel Salad for Two
- 1 large fennel bulb, thoroughly washed
- 2 blood oranges, sliced
- 1/2 cup whole raw hazelnuts
- 1tsp vegetable oil
- 1 tbsp extra virgin olive oil
- 1–2 tbsp fresh squeezed lemon juice
- 1/2 tsp salt
- 2 hard boiled eggs (optional)
- Remove fennel fronds ( you can save them and use them to flavor a soup). Cut bulb in half and slice it thin. Cut each orange slice in 4 pieces
- In a small bowl combine hazelnuts and vegetable oil. Mix until well coated
- In a small non stick skillet, toast hazelnuts over medium heat for about 3-4 minutes until they start to turn a golden color. Toss them frequently (watch them carefully so they don’t burn!). Set aside and let them cool. Once cooled, give them a rough chop
- Place sliced fennel in a bowl and top with oranges and hazelnuts
- Dress the salad with olive oil, fresh squeezed lemon juice and salt
- If you are adding egg to your salad, place the eggs in a small sauce pan with enough water to cover them at least one inch. Bring water to a boil
- Remove from heat cover and let them sit for 10 minutes
- After 10 minutes run cold water through the eggs so they stop cooking and they cool down. Peel, cut in half and add them to the salad