I started out this year with very good intentions of writing at least 2 posts a week. Well so far that hasn’t happened. Sorry for those that have been very good about coming over here and reading. I have kicked myself and signed up for a class to get better at this so this becomes part of what I do – REGULARLY!!!!! Anyway, that is my goal for the month of March (because I have nothing else going on that month!!!!). I signed up with a friend so we can kick each other to get it done.
Working on a lot of new things, so I’m not just sitting around playing with new pictures in Photoshop. I have been working on some new work and hope to have it ready to show very soon. In the meantime, I have a food photography class coming up this Saturday, March 2nd 12-3pm at JAM. If you want to get a better handle on natural light with food this is your class. I will be doing minimal styling since that is not where I want to focus my time but there will be some styling. Call JAM to sign up and get a seat, 480-522-5410 or firstname.lastname@example.org.
Here is some of the other things coming up for the month of March (really where did January and February go?!!!)
This is the poster for the March cooking class. We are continuing with pasta since it has been such a hit. We are making gnocchi and this will also be a hands on class, as are all of the classes. Just to compare with other cooking classes in town, most others will let you watch them cook and then you give generous samples. Well if you’re like me you need to do it to get it. I mean if you’re going to do one of those classes why not just watch on TV? And we let you eat what you cook! AWESOME!!!
And the next wonderful thing happening this next month is this:
How much fun will this be?!!! A pop up bake sale with Urban Table!!! Oh yes we did! We would love for you to pop on by and check it out. Saturday, March 23rd from 1-3pm at JAM. This is going to be fun people.
Okay so I have a few more things going on but I’ll put it in another post. Thank you so much for spreading the word about the classes and the bake sale. Have a wonderful week.
So not been working on a lot of food photography as of late. I got to photograph some of the sweetest furry babies anyone could ever want to meet. These angels all live on a local farm so I to visit one of our local farmers here in the Valley of the Sun. Please enjoy these babies as much as I did.
Happy Friday everyone! Back to food photography and food in general next week.
Well its just been so much fun to teach these classes at JAM that we decided to add a few dates. We are still working on the menu’s for them but if you have anything to you are dying to know how to cook shoot me an email and we will consider it. Once again space is limited so call early. Its also fun to take classes with friends, so bring one! You are welcome to bring your camera and take photos of whatever we are doing.
The last 2 classes have focused on making pasta then in the second class we showed you how to take that same pasta recipe and turn it into ravioli. So what are some of the ideas for the upcoming classes? Well we are thinking about pie and pie dough specifically because we know that it can be challenging to master but once you have it down, watch out! As Holly likes to say ‘the possibilities are endless’! And she’s right. Pie dough isn’t hard. There are just a few tricks so you don’t feel like you’re eating shoe leather!
Also I’ve been asked by quite a few people to teach a basic food photography class. This is basic FOOD photography class, not basic photography! You will be learning very simple styling (because that is a class all in itself!) and natural light food photography. Props will be provided to use during the class. I have a sickness and might need an intervention on how many props I personally own. But if you have a special piece that you would like to use please bring it so you can work with it. I have 2 dates planned, the same thing will be taught both days. Size is limited so register early and bring a friend. These will also be taught at JAM in Old Town Scottsdale.
Please leave me class suggestions, if you have them, in the comments section. Or you can email at email@example.com
So for the new year I’ve decided that I’m going to step waaaaaayyyyy outside my comfort zone and do some teaching. I guess the teaching isn’t so far outside my comfort zone but the other opportunities that it has brought my way are. I’ll be speaking at a local food blogger’s conference, The Blended Conference, here in town next Saturday night and we have a full house! YAY! If you know me you know that this talking thing is so not a problem for me. At all. Its the getting up in front of the full room that’s outside my comfort zone. I can do this! And I know I’m going to love it! I can hardly wait to connect with so many more people in my community that eat, sleep and breathe food!
A few other wonderful things that I’ve been doing are teaching cooking classes at JAM in Old Town Scottsdale. I teach these with my wonderfully talented sister Holly. She is an amazing teacher (and sister!). The first 2 classes have been about pasta. In December we showed everyone how to make pasta from scratch and added a few herbs into one of the batches. Everyone had a wonderful time and got to go home with fresh made pesto sauce and 2 recipes.
This month we went with filled pasta. 4 sauces to fill your fresh made ravioli. The 4 sauces were Spinach Ricotta with a Fresh made Cherry Tomato Sauce, Pea Ravioli and Browned Butter and Mint sauce, Butternut Squash filling with Browned Butter and Sage, and Mushroom Duxelle with Fresh made Cherry Tomato Sauce. If you would like these recipes let me know and I’ll post them for you.
Not sure we had a clear favorite but it was hard to choose! But we did have a lot of people ask for the Fresh Ricotta recipe. So here you go!
|Fresh Ricotta Cheese to fill Ravioli|
- 1 gallon whole milk
- 1 quart buttermilk
- 1/2 teaspoon salt
- Have a large sieve (strainer) lined with heavy-duty cheese cloth over a large container, ready to go.
- In a large sauce pan slowly (very slowly!) bring all ingredients up to 170 degrees. You can use a meat thermometer that is calibrated. Stir through out this whole process so it doesn’t scorch on the bottom.
- Pour mixture into the lined sieve and let it drain 1 hour.
- After discarding liquid, cover it and chill it for at least over night. Will keep in refrigerator for up to 2 days.
If you don’t want to use buttermilk you can make these changes:
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 Tablespoons fresh lemon juice
After milk is up to 170 degrees, add the lemon juice and reduce heat to a simmer. Keep stirring until milk curdles, a few minutes.
Pour mixture into the lined sieve and let it drain for 1 hour.
After discarding liquid, cover it and chill it for at least overnight. Will keep in refrigerator for up to 2 days.
I would love to hear how this went for you! Happy weekend!
Its been a really good year. Oh sure, there have been ups and downs to be sure. That’s part of life but over all its been a wonderful year. I learned a lot about myself and others during this very packed year. I’m looking forward to what the new year holds for me.
I would love to hear about your 2012 and what wonderful plans you have for 2013. Merry Christmas and a very happy New Year!
The making of fresh pasta. This was my final video for school. It of course had to have a few things to pass so that is why you see a small interview at the end. My roommate over the summer kindly did the talking and the eating.
I am working on new ones that show a bit more actual instruction since I’m now teaching here at home how easy this is to do.
Working a few new pieces lately. I’ve been working on my photoshop skills. All of these are comprised of at least 6 photos that I have taken. All of these will be available at JAM very soon. Also working on reopening my photography Etsy site.
Would love to hear your thoughts on my new work. Hope you’re having a good week.
So for fun and because I don’t have enough to do with my time, I’m going to teach a class on how to make pasta with my sister Holly. She is also a chef so you get two chef’s for the price of one on this class. And since we are both so much fun to be around how can you not have fun?!! Seriously pasta is not hard to make and we will show you how. If you are in town and find that you want to do something different with a friend join us at JAM on December 5th at 6:30pm. We are providing everything you need and you get to take home some fresh made pesto sauce! That alone is worth coming to the class for!
For more info contact JAM at 480-522-5410 or email Shauna for more info at firstname.lastname@example.org. We only have a few spots left so hurry!
I’ve recently finished a 5 month program for photography in Montana. Life changing doesn’t begin to cover it. I still coming down from the high of being around so many creative people for 5 months straight. We did amazing work and tried things in photography that I would have never thought to do on my own. If you have an experiment with your life that you want to try, go for it! Wonderful things can happen. Looking forward to getting back to work in my area of interest. I am so very thankful for all the creative minds I’ve been surrounded by and I hope that I can continue to draw from that energy as I move forward with my story telling!