365 Project: My birthday cake with Christmas tree lights in bokeh

Per my birthday wish, my hubby ordered this delicious carrot cake from Nourish Sequim, an all gluten-free restaurant. It’s easy to feel forgotten when your birthday lands smack in the middle of the holidays but, my hubby was determined to make my birthday (birthday week actually!) special and memorable! 🙂

bday-cake

Gluten-free carrot cake with fresh whipped cream, topped with sweet shredded organic carrots…YUM!

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365 Project – 135: Sunny side up – yum or yuk? (May 15, 2013)

I’m a sucker for a runny egg yolk.  This is my typical breakfast, two slices of Udi’s gluten-free toast topped with local farm fresh sunny side up eggs, sprinkled with tumeric (more for the anti-inflammatory properties than for flavor.)  But, for some, runny egg yolks are disgusting.  Are you a fan of that rich, golden, runny yolk?  Yum or yuk??

135

365 Project – 295: IN MY BOWL: quinoa, kale, pineapple, celery w/ Annie’s shitake sesame dressing :) (October 22, 2012)

Shutter Speed: 1/60, Aperture: F/4.0, ISO: 1600

See more of my 365 Project: Untouched photos from my Nikon D5000 with 50mm lens

365 Project – 280: Tasty flower snack: rice cake with peanut butter and banana (October 6, 2012)

Shutter Speed: 1/500, Aperture: F/1.8, ISO: 100

Our snack today: mochi rice cake with peanut butter and banana…yum!! And, as my daughter says…”easy peasy, lemon squeezy!” 😉

See more of my 365 Project: Untouched photos from my Nikon D5000 with 50mm lens

365 Project – 269: Colorful stir-fry

Shutter Speed: 1/50, Aperture: F/3.2, ISO: 800

For sure, we eat with our eyes. Whether it’s beautiful plating, or a variety of complementary colors, how our food is presented can make our glands salivate…or not.  WhenI cooked up this stir-fry I kept the colors, shapes, and textures in mind: bright green broccoli (don’t overcook or it will lose its brightness), red peppers, yellow zucchini, diagonally cut carrots, and a trifecta of purple, variegated and yellow bush beans from my garden.  For flavor I used your typical asian flavors: onion, garlic, soy, fish sauce, salt and pepper.   It looked all Top Chef-y sided with a dome of brown rice and probably tasted better because it was so pretty. Ironically, I just posted on The Juicy Mamas blog about trying to teach kids how to eat with their taste buds, instead of just with their eyes.  And, I JUST realized I probably shared a mixed message between those two posts BUT…really, it’s one of those “both-and” situations. Yes, train your taste buds to eat, or at least try the ugliest of foods, and let yourself be pleasantly surprised but, also, make your food pretty to make it taste better. 🙂

See more of my 365 Project: Untouched photos from my Nikon D5000 with 50mm lens

365 Project – 254: RECIPE: Garlic, basil-infused olive oil (September 10, 2012)

Shutter Speed: 1/50, Aperture: F/4.0, ISO: 250


Basil and Garlic Infused Olive Oil

1 glass bottle or mason jar
2 cloves garlic (optional)
Approx 1 cup basil
3 cups olive oil

Peel the garlic and smash it with a heavy chef’s knife. Tear the basil, bruising the leaves to release the essential oils. Stuff the basil and the garlic into the bottle or mason jar. Pour the olive oil into a heat-proof pot or dish and place over a low flame. Heat the oil until very warm, but not bubbling. You’ll know it’s getting close when the oil’s texture appears to “thin”… you’ll sort of see “swirls” in the oil as this happens. DO NOT let it boil!

Remove from the heat and let cool. Cover and let steep for 1 hour. Strain into a sterilized bottle or jar and discard the garlic. Use within 24 hours. (Or store in a sterilized container in the refrigerator for up to 1 week.)

NOTE: some recipes suggest storing in a cool, dry place for up to a week THEN refrigerating if infusing with garlic, to avoid botulism. others say to refrigerate right away. i chose the conservative route choosing to refrigerate right away and use quickly. if anyone knows the definitive answer on making homemade infused oils, please share!!

Adapted from http://www.bostonfoodandwhine.com/2010/07/25/how-to-make-basil-infused-olive-oil/ and http://www.foodnetwork.com/recipes/emeril-lagasse/garlic-infused-oil-and-dipping-sauce-recipe/index.html

See more of my 365 Project: Untouched photos from my Nikon D5000 with 50mm lens

365 Project – 85 : Port Angeles Farmers Market wins Farmers Market of the Year! (March 25, 2012)

Nash's Organic Veggies – Shutter Speed: 1/50, Aperture: F/9, ISO: 400

Okasan korean beef potstickers – Shutter Speed: 1/50, Aperture: F/14, ISO: 400

Our Port Angeles Farmers Market is another one of our gems, just walking distance from the water, graced with the view of our Olympic Mountains. Look for it downtown near the waterfront, up the street from Hollywood Beach, the Olympic Discovery Trail, and the Blackball Ferry (between Port Angeles and Victoria, B.C.); close to downtown shops and restaurants on the corner of Lincoln St. and Front St. And…drum roll please, our market is the…

Winner of the 2012 Washington State Farmers’ Market Association
“Farmers’ Market of the Year” award for medium sized markets!

I took these pics yesterday, on a stellar sunny day at the market. Not only does our market offer organic veggies from our local and nearby farmers but, you can enjoy a full-on tasty lunch; everything from these homemade korean beef potstickers pictured above (OMG…da bomb), to many other tasty bites like fresh tamales, clam chowder, filipino lumpia, etc. etc. I will post more pics and a review later. Make sure to make our farmer’s market part of your itinerary the next time you come through Port Angeles. Saturdays 10am – 2pm.


See more of my 365 Project: Untouched photos from my Nikon D5000 with 50mm lens