Monthly Archives: January 2013
If you’re not into margaritas made with pre-made “margarita mix–just add tequila!” then this is the recipe for you. I’ve never been into any recipe for margaritas that contain the word “mixer” or even “simple syrup” because I like my margaritas to be tart, limey, and traditionally made with tequila, triple sec, and lime juice. And that’s it! I totally understand that this recipe will not be for everyone, but those who like it puckery tart, this one’s for you!
Ingredients for 2 margaritas:
Limes, fresh squeezed, enough juice to make 3/4 cup
4.5 oz silver tequila
1.5 oz triple sec
agave nectar, to taste
Pour salt into a saucer, and rub cut lime around the rims of two glasses. Place upside down in the salt to stick. Combine tequila, lime juice, and triple sec with ice cubes into a shaker and shake vigorously. Pour into the two glasses (over ice if desired) and stir in agave nectar to taste.
This simple (super simple) soup recipe is wonderful on so many levels because it’s very low fat and calorie, incredibly filling, flavorful, and it’s even vegan. I got this recipe years ago out of the Sunday newspaper in that 7-Day Meal Planner that they run in the Life section on Sundays. I’ve had it in my recipe book for so long that I can’t even tell you what year it’s from.
2 19 oz cans cannelini/white beans
4 cups vegetable broth
1/2 cup onion, chopped
6 roma tomatoes, seeded and diced
3 cloves garlic, minced
2 tsp dried basil
1 1/4 tsp dried thyme
1/8 tsp pepper
Directions (watch how easy this is)
Add all ingredients to a large saucepan. Bring to a boil on medium-high heat; reduce heat and simmer, covered, 10 to 15 minutes or to desired doneness. Use an immersion blender to smooth it out to desired consistency.
A few notes from me: Personally, I think it needs to cook for a while. And when it’s done, let it sit with the lid off for a while until some of the liquid evaporates. I think it could be a tad bit thicker, so either let the water steam out of it, or else maybe it could even use another half a can of beans?? I think that would be good. Either way, it’s a wonderful, warm, hearty soup that I love to enjoy with some bread to dip in it.
Hello! A quick blog post about a little gem that we found. My husband went vegan at the start of the new year, so there’s been a tremendous lifestyle change for him. Lots of frequent shopping trips to the store for fresh produce, lots of smoothies, steaming of vegetables, every meal prepared fresh, tons of cooking, and likewise, constant piles of dishes. Add to that, separate meals for the kids who don’t eat that way, and yet separate meals for me who doesn’t eat vegan and also not entirely kid food (despite frequent reminders from my husband that I’m going to die before I’m 40, as well as horror stories about where bacon really comes from), and you have complete and utter chaos in our household right now. I hope that mealtimes will not always be this scattered and disjointed, but that’s where we are right now and we’ll have to figure out how to make it work better.
So we took a little field trip to the best-known vegan restaurant in this area, Cafe Indigo in Concord. Dave wanted to see what they had, and try the carrot cake he’d been reading about, and maybe try seitan which he’d never had.
The carrot cake was quite good, and very beautiful. And because you can’t bring a cake into the home of a food photographer without a few snapshots, I give you this, dubbed “Best. Carrot. Cake. Ever.” by Veg News:
It has been exciting to open up this week’s Hippo and see my photos in the article “The Best Dress for Your Body” by Meghan Seigler. It came out in the January 17, 2013 issue which includes several other wedding features. A couple of weeks ago Meghan and I went to Modern Bride in Bedford, to interview the owner and select quite a few dresses to photograph for the article. I especially enjoyed seeing all the latest wedding gowns, in such gorgeous designs. Lots of fun, and I have to say the model took direction beautifully.
Please note this post has moved to Parker Street Imagery: