Camp Blogaway, that is!
I've taken the full fledged plunge into blogging and now look forward to learning all the tricks of the trade when I join legions of other food bloggers - newbies, like me, and seasoned veterans - who will mentor and motivate one another over Memorial Day weekend in the beautiful San Bernardino Mountains.
Besides honing my blogging skills, I'm hoping to ramp up my food photography as well. I loved the food styling and photography I took with Denise Vivaldo and Christina Peters in November.
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| My photo from Denise's class. Apple-Blue Cheese Bites with Honey and Walnuts. I love the drip of honey! See it, there to the far right? |
Since then, I've been attempting to improve my image making skills, with mediocre success. I've got the "beautiful food" thing down, I just haven't quite grasped the F-stop/ISO/white balance/natural light stuff. It's sort of how I feel in my new found yoga practice - I get what the pose is supposed to feel and look like, I just can't quite re-create it very gracefully. Maybe I'm being too hard on myself, in both endeavors. But I do feel better after both cooking and practicing yoga, so I must be doing something right. And no, I am not doing both at the same time, though that would be a real Zen thing to do, eh? Someday...
Denise will be at Camp Blogaway, sharing her immense knowledge of all things culinary, peppering her presentation, I'm sure, with pithy comments about the national food scene. I will relish (no pun) all that she and the other amazing presenters have to share.
Hopefully I can kick Nutmeg's Spice of Life! up a notch or two while still retaining the "voice" I think I've developed here. It's been so gratifying for me to reflect on the cooking influences in my life - my mother, for the most part, though I would never qualify her as a cook, but she really was an influence just the same, plus she has provided a lot of comic relief in my writing. Did I mention the time she tied up a horse on our front lawn when she hosted a Kentucky Derby party? More on that another time...
Please provide me with comments. What am I doing well in this little bit of the blog-sphere? Am I boring you to death with stories about my mother and her non-cooking? Are the recipes I'm publishing working for you? I love writing and cooking and sharing both with you. Please share with me!
And since I love to share...Here's a nifty little appetizer from Athens Foods. I love using the mini phyllo cups for all sorts of finger food.
Enjoy!
ATHENS FOODS
Mediterranean Feta & Olive Cups
INGREDIENTS
- 1/3 cup red bell pepper, small diced
- 2 tablespoons chopped fresh parsley
- 3 tablespoons coarsely chopped kalamata olives
- 3 tablespoons crumbled feta cheese
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice
- Dash of salt and pepper
- 15 Athens® Mini Phyllo Shells (1 box)
INSTRUCTIONS
- In a small bowl, combine red peppers, parsley, olives and feta cheese. Drizzle with oil, lemon juice, salt and pepper. Mix lightly. Chill for 1 hour. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Serve immediately.
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