Click on the photo to view it full size, and help yourself if you’d like to save it as a desktop wallpaper. Simply right click, select “Set as Desktop Background,” and choose the “Stretch” option to properly fill your screen.
Reflecting on half a semester’s worth of work now at midterm time again, my latest school photo project takes inspiration from the classics. Rather than tried-and-true recipes, the classics in question here are works of literature that have made their mark on readers and writers across the ages. Bringing snippets of each story to life in such mouthwatering clarity that viewers may be tempted to eat their books, the goal is to inspire an entirely new conversation about each featured novel. Even though few of the original writings themselves were focused entirely on the edible aspects of their tales, they can provide striking insights into cultural norms, personalities, and a character’s state of mind when food comes into the picture. It plays such a central role to all walks of life, so even when depicted in fictional works, it should be no different. Those who have never read the books featured should still be able to enjoy such a series if executed properly; no matter language barriers, age differences, or political associations, the appreciation of food is universal. As the playwright George Bernard Shaw famously said, “There is no love more sincere than the love of food.”
Dishes have been veganized as needed, of course! While I can’t claim to have the most accurate renditions of each passage due to this subversion, all “meats” are made of seitan or tvp, and no other animal products were employed in any other dishes.
In Search of Lost Time by Marcel Proust:
She sent for one of those squat, plump little cakes called “petites madeleines,” which look as though they had been moulded in the fluted valve of a scallop shell. And soon, mechanically, dispirited after a dreary day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake.
No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin.
The Lion the Witch and the Wardrobe by C.S. Lewis:
The Queen let another drop fall from her bottle on to the snow and instantly there appeared a round box, tied with green silk ribbon, which, when opened turned out to contain several pounds of the best Turkish Delight. Each piece was sweet and light to the very center and Edmond had never tasted anything more delicious.
Sweeney Todd and the String of Pearls by Thomas Preskett Prest:
“What a strange manner of talking she has!” said Jarvis Williams to himself, when he found he was alone. “There seems to be some singular and hidden meaning in every word she utters. What can she mean by a communication being made to me, if I neglect my duty! It is strange, and what a singular-looking place this is! I think it would be quite unbearable if not for the delicious odor of the pies, and they are indeed delicious – perhaps more delicious to me, who has been famished for so long, and has gone through so much wretchedness; there is no one here but myself, and I am hungry now – frightfully hungry, and whether the pies are done or not, I’ll have half a dozen of them at any rate, so here goes.”
He opened one of the ovens, and the fragrant steam that came out was perfectly delicious, and he sniffed it up with a satisfaction such as he had never felt before, as regarded anything that was eatable.
“Is it possible,” he said, “that I shall be able to make such delicious pies? At all events one can’t starve here, and if it is a kind of imprisonment, it’s a pleasant one. Upon my soul, they are nice, even half-cooked – delicious! I’ll have another half-dozen, there are lots of them – delightful! I can’t keep the gravy from running out of the corners of my mouth. Upon my soul, Mrs. Lovett, I don’t know where you get your meat, but it’s all as tender as young chickens, and the fat actually melts away in one’s mouth. Ah, there are pies, something like pies! – They are positively fit for the gods!”
Oliver Twist by Charles Dickens:
The room in which the boys were fed, was a large stone hall, with a copper at one end: out of which the master, dressed in an apron for the purpose, and assisted by one or two women, ladled the gruel at mealtimes. Of this festive composition each boy had one porringer, and no more–except on occasions of great public rejoicing, when he had two ounces and a quarter of bread besides.
The bowls never wanted washing. The boys polished them with their spoons till they shone again; and when they had performed this operation (which never took very long, the spoons being nearly as large as the bowls), they would sit staring at the copper, with such eager eyes, as if they could have devoured the very bricks of which it was composed; employing themselves, meanwhile, in sucking their fingers most assiduously, with the view of catching up any stray splashes of gruel that might have been cast thereon. Boys have generally excellent appetites. Oliver Twist and his companions suffered the tortures of slow starvation for three months: at last they got so voracious and wild with hunger, that one boy, who was tall for his age, and hadn’t been used to that sort of thing (for his father had kept a small cook-shop), hinted darkly to his companions, that unless he had another basin of gruel per diem, he was afraid he might some night happen to eat the boy who slept next him, who happened to be a weakly youth of tender age. He had a wild, hungry eye; and they implicitly believed him. A council was held; lots were cast who should walk up to the master after supper that evening, and ask for more; and it fell to Oliver Twist.
The evening arrived; the boys took their places. The master, in his cook’s uniform, stationed himself at the copper; his pauper assistants ranged themselves behind him; the gruel was served out; and a long grace was said over the short commons. The gruel disappeared; the boys whispered each other, and winked at Oliver; while his next neighbours nudged him. Child as he was, he was desperate with hunger, and reckless with misery. He rose from the table; and advancing to the master, basin and spoon in hand, said: somewhat alarmed at his own temerity:
‘Please, sir, I want some more.’
The Legend of Sleepy Hollow by Washington Irving:
[A]nd he passed the fragrant buckwheat fields, breathing the odor of the bee-hive, and as he beheld them, soft anticipations stole over his mind of dainty flapjacks, well buttered, and garnished with honey or treacle, by the delicate little dimpled hand of Katrina Van Tassel.
Love in the Time of Cholera by Gabriel García Márquez:
The harmony they had longed for reached its culmination when they least expected it, at a gala dinner at which a delicious food was served that Fermina Daza could not identify. She began with a good portion, but she liked it so much that she took another of the same size, and she was lamenting the fact that urbane etiquette did not permit her to help herself to a third, when she learned that she had just eaten with unsuspecting pleasure, two heaping plates of pureed eggplant. She accepted defeat with good grace, and from that time on, eggplant in all its forms was served at the villa in La Manga with almost as much frequency as at the Palace of Casalduero, and it was enjoyed so much by everyone that Dr. Juvenal Urbino would lighten the idle hours of his old age by insisting that he wanted to have another daughter so that he could give her the best-loved word in the house as a name: Eggplant Urbino.
To the Lighthouse, by Virginia Woolf:
An exquisite scent of olives and oil and juice rose from the great brown dish as Marthe, with a little flourish took the cover off. The cook had spent three days over that dish and she must take great care, Mrs. Ramsay thought, diving into the soft mass to choose an especially tender piece for William Bankes. And she peered into the dish, with its shiny walls and its confusion of savory brown and yellow meats, and its bay leaves and its wine and thought, This will celebrate the occasion…
There may be a fresh coat of snow on the ground, but here’s some news that will surely put a spring in your step: The spring 2013 issue of Allergic Living Magazine has been been unleashed! Even if the weather doesn’t cooperate with our calendar-assigned seasonal switch, a responsible publication will always follow the rules. Like clockwork, the latest quarterly will hit newsstands near you well before the flowers bloom.
It was my pleasure to work with the incomparable Alisa Fleming once more, illustrating her latest batch of tempting recipes. For this issue, it was all about bringing a bit of sweetness to the early hours of the day, all without any gluten or dairy, and easy options to accommodate any dietary restrictions.
Crisp on the outside but light and fluffy within, Strawberry Shortcake Waffles are sure to pull anyone out of even the deepest winter funk. Softly whipped coconut cream tops off each ridged breakfast cake, complete with gently macerated and fork-tender ripe strawberries. It’s the complete package for anyone who’s craving a bit of decadence first thing in the morning.
Cinnamon Roll Pancakes were clearly designed with the voracious sweet tooth in mind, satisfying that sugar craving without starting the day in a sugar coma. Luscious ripples of brown sugar and cinnamon are swirled throughout each and every flapjack, perfectly fitting their namesakes both in taste and appearance. The whole short stack wouldn’t be complete without a light drizzle of icing, of course.
Recipes this good really shouldn’t be relegated only to the morning’s first meals… Either of them are more than worthy of a dessert or after dinner treat, too!
Though I hate to quote such a loathsome pop reference, Oops, I did it again. While no one was looking, I slipped away out the backdoor, spent a long weekend overseas in Germany, and quietly let myself back in. Talk about a whirlwind trip; there wasn’t even enough time to adjust to the time difference, or get a full night of sleep for that matter. Swept up in the spirit of the winter carnival, none of that mattered for long. It’s impossible not to drink in that energy and share the excitement of the crowd. It’s an annual custom that needs no translation, or complete understanding either. The most inexplicable parts are the best, such as the odd mish-mash of costume themes, the throwing of not only candy off of parade floats but also mini bottles of alcohol, or the exact meaning of “helau!” All that matters is that you yell it at the top of your lungs, again and again, to loved ones and strangers alike. After an hour or two in the freezing cold, feet turned into unfeeling blocks of ice, it simply starts to sound a whole lot like “hurrah!”
I’m sure Mardi Gras in New Orleans was wild and wonderful, but the Germans sure do know how to party, too.
While I struggle to acclimate to daily life at home once more, I will continue uploading photos and anecdotes on Flickr. It wasn’t the same sort of food-focused trip that Hawaii was, but there were plenty of other fascinating subjects to train my lens on instead.
By contrast to the hustle and bustle of Honolulu, Hilo is a sleepy little town tucked into the lush countryside. Compared to the rest of the country though, it’s still a lively and fully urbanized city. Condensing the majority of its shops and eateries into just about a dozen square blocks, almost everything is immediately accessible without hopping in a car, despite the lack of a comprehensive public transit system. For those seeking a tropical “escape” that still has all the amenities of home, Hilo should be at the top of your list. Pick your arrival time wisely, however, and don’t do as I did by landing on Sunday. Just a whisper above a ghost town, most of Hilo either takes Sunday off completely or closes up shop early, leaving those seeking shopping or structured entertainment to fend for themselves. Bear in mind that the listed hours for businesses here are generally more of a rough estimate than a precise time to set a watch by on any day, so always call in advance to confirm that the hits on your list are actually open when you drop by. Luckily, there are still a handful of eateries putting out their best dishes well into the evening. It was the small farmer’s market that shocked me, generously pointed out by an effusive shuttle driver on my way out of the airport.
The Hilo Farmer’s Market website states Wednesday and Saturday, 6:00 AM to 4:00 PM in no unclear terms, and yet there it was, gently humming away into the midday heat of Sunday afternoon. Though more modest in size and selection than the “big” days, this was no ramshackle assortment of venders here. Hidden on the corner just behind the KTA grocery store, skip the shopping cart to find more locally produced items just a few steps away. Piles of fresh produce overflowed out of baskets, fresh flowers sat in carefully arranged bouquets, and a good handful of homemade jams and syrups were available for tasting, to boot. Better than the selection that I’d find at my own local markets in the height of summer, this was a true boon to discover. Now that I had a full kitchen back at my hotel, I shamelessly stocked up on fruits and vegetables, stuffing the fridge as much as one can for such a brief stay.
Little did I know what hidden treasures lay barely a foot outside my hotel room door. For the first time using the descriptor of “homey” as a positive thing, I would recommend the Dolphin Bay Hotel to absolutely anyone. Walking into my comfortably furnished studio apartment, it really did feel like my own, happily lived in space. Offering bottomless cups of coffee in the morning far better than the average bitter brew, that generosity is only topped by the readily available papayas and finger bananas 24/7. Sitting right out in the hall, everyone is encouraged to eat as many as they can, and I did indulge quite a bit. Best of all, however, is their impossibly fruitful backyard. A quick stroll outside brought to light more edible delights than I could count, including but not limited to starfruit, oranges, ginger, bread fruit, mountain apples, and yes, avocados. It simply boggled my mind that all of this could be grown in the comfort of one’s home.
Though I now had plenty of food to survive through my single full day stay, there were a few enticing gustatory leads worth investigating nonetheless. All of my original points of interest were unavailable, but I struck solid gold after glancing into Le Magic Pan‘s open door. One of the rare establishments open until 9:00 PM everyday, they’re your best bet for a memorable vegan meal. Admittedly, options are slim, with your only real choice being the chickpea flour or buckwheat Vegan Crepe, but the mere existence of vegan crepes should be enough to encourage a taste. Go for the “half salad, half crepe” option, as portions are generous and the salad is far better than mere iceberg shreds with a token cherry tomato on top. Wildly varied and colorful throughout, the seemingly disparate ingredients came together to create a delightful little starter to whet one’s appetite.
Crispier than the average pancake, my chickpea-based crepe reminded me more of dosa than any French fare, but that didn’t detract from my enjoyment one bit. Tucking artichoke hearts, creamy avocado chunks, and the salty pops of kalamata olives into that blanket of batter, the whole thing is topped off with an artful drizzle of “magic sauce,” which was appropriately surprisingly and mysteriously delicious. A must-try for any vegan in Hilo, budget travelers can play their cards wisely to get the best deal: The very same dish is on offer for breakfast, but at $2 cheaper.
Though I did have grand plans to visit a sushi joint offering up some creative vegetarian rolls, alas, bad timing thwarted my attempts. A full day tour kept me away from the downtown area until most places had closed up shop for the day, and then little was open the following morning of my departure. My greatest regret is missing out on trying shave ice… But I guess that’s just one more reason I’ll need to return, and soon.
Hawaiians simply have a way with words. Direct but gentle, and often spoken with a good dose of humor, every statement seems to come with a built-in smile at the end. Said in Pidgin with island inflection, “broke da mout” (“break the mouth”) is in fact a compliment to the chef. Not nearly as painful as it may let on, the phrase suggests that you’ve eaten something so unfathomably delicious, or eaten such vast quantities of it, that you simply couldn’t stand to take another bite. Ergo, your palate has been thoroughly spoiled, in the most satisfying way. I can report without hesitation that I thoroughly broke my own mouth to the fullest extent of the definition while in Honolulu.
Lured out by the familiar urge to discover new ono grindz (good eats), every step of my two mile walk to reach Greens & Vines was worth the effort. Born of the 100% raw vegan catering company Licious Dishes, this dine-in outpost is only a few months old, still glistening with that new restaurant shine. Glowing like a beacon on a dark night, the neon sign out front is quite arresting, especially for the unprepared. Already on my hit list, it was a sight I was unprepared for as I gazed blankly out the bus window.
“Oh, that’s the restaurant right there!” I exclaimed in spite of myself, to no one in particular. It would clearly require a more thorough exploration at a later time, especially without those lovely people sharing public transit who were now convinced of my mental instability.
After miscalculating the distance from my hotel rather drastically, it ended up being a later meal than anticipated, but gave me plenty of time to work up an appetite. Good thing too, since just one plateful of Kaffir Miso Pad Thai, composed of kelp noodles and topped off with a generous handful of crunchy cashews, left me feeling quite stuffed. Taking my time to luxuriate in every slippery strand, the effusively friendly staff made me feel more than welcome to linger, as opposed to so many other establishments that saw the single vegan diner as a burden. One gets a real sense of community here, proof positive that veganism is alive and thriving in all pockets of the world.
Although I already broke da mout on my main dish, the temptation of the dessert menu was too much to bear. Wrapping up a petite wedge of Tangerine Cheesecake to go, it became a most decadent midnight snack just a few hours later. Flawlessly smooth, creamy, and sparkling with citrus zest, its small size belied immense flavor. More than enough to satisfy even my voracious sweet tooth, what initially seemed like a scant portion turned out to be just right.
The raw movement may still be in its infancy in Honolulu, but endless other clean, green options can be readily found hidden in amongst the puka dog and saimin stands. Peace Cafe serves up well-balanced meals with a macrobiotic sort of slant, featuring otherwise obscure flavors like matcha and kinako to create vegan treats found no where else.
Speaking of which, the Iced Matcha Latte is an absolute must for any hot day, which is pretty much every day on the island. Lightly sweetened just to cut the bitter edge of the powdered green tea, soy milk lends body to the beverage, making it both refreshing and wholly satisfying. If only I had ventured out to this part of town sooner, I’m certain I would have found many excuses to return for a second and third refill.
Mochi brownies displayed alluringly on the counter did look like an awfully attractive lunch option, but the savory dishes are worth holding out for. Before ever setting foot in the shop, I already knew that I wanted the Heart and Seoul entree: Inspired by Korean bibimbap, a power plate of greens, both raw and cooked, beansprouts, shredded carrots, and either fresh tofu or TVP over a bed of brown rice. Ever indecisive, I stood there hemming and hawing at the counter, until the cashier helpfully broke my strained silence. “I could get you a little bit of both, too- How about that?” she asked sweetly. Yes, please; I felt like I really could have it all in that moment. Both were utterly delightful, but being the tofu-lover that I am, I would spring for a full portion of only that silky-soft bean curd next time. Topped off with a healthy dollop of very mild gochujang to mix and mash at will, the diner has the freedom to mix in as much of that salty paste as their heart desires. Naturally, I devoured every last smudge.
What’s most telling about how vegan-friendly a city is, however, is not the number of specialty shops or isolated outposts. Rather, it’s what one can scavenge in the everyday eateries, even the mundane or most unpromising locations. While the Ala Moana Mall is no average shopping center, boasting hundreds of stores spread out for what seems like miles, the above platter is still an incredible testament to how open and accessible Honolulu is to the compassionate visitor or resident. Grylt Ala Moana, located in the Makai Food Court, is one of three locations within Honolulu. In true cafeteria style, you’re encouraged to build your own plate, picking between proteins, sides, and sauces. Grilled Tofu is the way to go to avoid animal protein, and incredibly, you can actually choose Olive Oil Mashed Cauliflower over plain white rice, if desired. For just 50 cents more, it’s more than worth the upgrade. Grilled Veggies are already so expertly seasoned with balsamic vinegar and black pepper, it seems a shame to cover them with any additional sauce, despite how bright and vivacious the Citrus Herb Oil was. Request it on the side to dip the tofu in, and you’ll have the perfect complement to all components.
Next, we’re jetting off to another island… The Big Island, in fact, for a stop in Hilo. Still more photos are being uploaded everyday, so please keep checking in to see all of my adventures!
Though its nickname evokes images of a more tropical rendition of New York City, Honolulu is truly beyond compare. A big city with the heartbeat of a small town, everyone seems to know each other, or at least treat strangers like family if they don’t. Shy and introverted by nature, it took a huge step outside of myself to embark on my first solo trip, and I can say with conviction that there was no better destination than this string of islands in the Pacific Ocean. Reaching out into the void, I was shocked by the genuine kindness that was placed in my outstretched palms. Hearing horror stories about Hawaii’s rocky past, including some lingering (and often justified) resentment against haoles, it seemed a sure thing that my sheet-white face was just asking for trouble. Never have I been so happy to be wrong.
Simple interactions, no matter how shallow, just felt warmer, friendlier than anything I had previously encountered. Smiles came easily, instantly, to every gentle face, and accidental eye contact no longer felt like a potential threat. For the rest of my life, I will never forget the mundane act of waiting for the bus in China Town. Midday sun blazing away, cooling trade winds no where to be found, it was a warmth that was impossible to comprehend for a January afternoon. Wholly unprepared for the heat, I rolled up my sleeves and sweated it out, checking and double-checking the schedule to make sure I had picked the right bus line. Out of the blue, a petite woman sitting on the bench struck up a conversation, noticing my discomfort.
“Yeah, I sure wish I had an umbrella like you,” I mentioned dreamily, nodding to her black-paneled parasol. “I’ve only thought of them for rainy days, but that’s such a good idea!”
Without missing a beat, she immediately offered to share her shade. “Come sit by me then! There’s plenty of room,” she indicated her vast abundance of space, patting the empty seat. And so there I sat, nearly 5,000 miles from home, cheek-to-cheek with a complete stranger, having rarely felt safer in the comfort of my own house.
It’s such a simple gesture, such a forgettable instance, but I’m still bowled over by that effortless generosity. It’s just not something I’ve seen anywhere else in the world.
The people are what truly makes Hawaii so special, but the food naturally ranks second on my list of reasons to visit. Shockingly, vegan options abound in Honolulu, with hardly a menu lacking one ready-to-eat option. Tofu reigns supreme here, thanks to the influence of many Asian cultures, thus making it the norm rather than the “alternative.” Not every morsel was the height of fine cuisine, but I had a handful of memorable meals that would be worth returning to the island for.
An unassuming little hole in the wall, Ruffage Natural Foods is located just a few short blocks away from Kuhio Beach in Waikiki. After a long day of sun and surf, the short menu of simple, wholesome entrees draws both travelers and locals alike. The Tofu Avocado Spring Salad was exactly what I craved, fulfilling my desperate need for fresh greens and a punch of protein. Despite the heat, I still couldn’t resist pairing that with a soul-satisfying cup of miso soup, filled with seaweed and tofu as well. For a no-frills healthy meal, I can’t think of a better place to drop by.
Out in China Town, at the very bus stop where my most cherished conversation took place, the Downbeat Diner is also serving up some awesome meatless eats. Boasting a menu of comfort foods and classic diner favorites, they readily accept the challenge of veganizing each and every option should it not be naturally free of animal ingredients already. Since I came in a little bit early for lunch, the brunch options were most appealing, and they pulled out a solid Tofu Scramble indeed.
Squeezing in those greens again, this platter typically comes with potatoes, but can be swapped for a salad upon request. Mushrooms and onions added a savory complexity to the yellow-hued, seasoned bean curds, I cleaned my plate in mere minutes and would have licked it if not in public.
You won’t want to bypass the drink menu while you’re at it. My admittedly unusual request for a virgin Bloody Mary was met without any snark, and hit the spot perfectly. Lightly spicy, nice and salty, and packed with tomato flavor, I wish I could have ordered about a gallon of the stuff to take with me.
By complete accident or a crazy stroke of luck, however you’d like to consider it, I ended up staying at the very hotel where my top restaurant destination was situated. I had to compare the addresses at least five times before I believed it, but indeed, they were the same. Yuzu, crafting exquisite Japanese food in the ground floor of the Ala Moana Hotel, is not a vegan restaurant. Amazingly, they produce some of the most realistic-looking vegetable nigiri I have ever come across, and many other vegetable options are equally delightful.
You owe it to yourself to try the Vegetable Nigiri Sampler at least once in your life time. The height of edible art, though it may be a dead-ringer for fish at first glance, there’s not a scrap of animal protein to be found on this plate. The “tuna” slices are in fact peeled tomatoes, gently poached in vinegar to impart a uniquely bright, uncharacteristically oceanic flavor. Yuba fills one gunkan while a rich carrot mousse is piped into another. Lotus root is fried and covered with eel sauce, so cleverly hidden within its crispy shell that I would have never been able to identify it unaided. Mushrooms top of the remained of the pieces for incredible umami bites. Eggplant is typically included into the melange as well, but the chef so graciously provided a second tomato piece for me instead, accommodating for my sad eggplant intolerance.
Don’t leave the table without trying their hand-cut Veggie Medley Udon Noodles while you’re at it. Sliced fresh to order and lavished with all variety of garnishes on the side, they’re almost as much fun to eat as they are delicious. Slippery, chewy strands of wheat that twist effortlessly around the chopsticks, the noodles are a world apart from anything dried or store-bought. Each bite is a little bit different too, depending on how you load them up with scallions, sesame seeds, ginger, mushrooms, or crunchy tenkasu. A final splash into the soy-based dipping sauce, and the whole assembly goes down easily. My only regret is that I didn’t have time to return and try another dish or eight at Yuzu.
There’s still much more food to come, but in the meantime, keep checking my Flickr set for more photos!
Eyelids weighted down by a marathon 29-hour day in transit, it hardly seemed worth fighting their slow descent. Nodding off for 15-minute stretches at a time while waiting, waiting, waiting endlessly to stop hurtling through the clouds, I eventually succumbed to exhaustion. Next time I came to, I was in paradise.
I don’t care if it’s horribly cliched- It’s completely true. Honolulu, Hawaii is like no other place I’ve ever been, and I couldn’t have dreamed up a place more perfect if I truly had died and gone to heaven. Stepping off the gangway into the cozy embrace of 80-degree air, the afternoon sun sparkling overhead, I wasn’t quite sure I had actually woken up yet.
Though my hotel room wasn’t ocean-front or even ocean-facing, the view was still unparalleled in its grandeur. Each sunrise and sunset was a sight to behold. On my last morning in the city, I rose while the sky was still dark, dragging a chair in front of the window for a front seat to the show. In those wee AM hours, nursing a large cup of hot Kona coffee, I watched as the streets slowly began to glow and come alive and the sky danced with a changeable rainbow of colors.
Readjusting to 12-degree days and 5:00pm nightfall has been challenging, to say the least, so I’m not yet fully back up to speed. Consider these landscapes just a small taste of what’s to come, and keep checking my Flickr set for additional photos and descriptions, some of which won’t be featured on the blog. Though all my photos are full of treasured memories, too beautiful to keep to myself, I don’t want to bog down anyone’s loading time further. Consider it a somewhat hidden bonus for the truly curious. Next up, a handful of island food finds simply too incredible to limit to mere images. Stay tuned!
Typically, sharing about the latest and greatest issue of VegNews is a big waiting game. Rarely does my own copy arrive before I spill the beans, but I can usually resist the urge to post about it at least until the designated month on the cover. Needless to say, that’s not the case for the incoming November/December issue. As soon as I learned that at least one copy was out in the wild, that signaled that it was fair game. This collection of articles and recipes is so enticing, so irresistible, that hopefully my impatience is pardonable this time around.
Returning with another column of My Sweet Vegan, I’m thrilled to share what may very well become the holiday dessert that everyone talks about for years to come: Black Forest Parfaits. The classic Christmas cake has been broken down into its essential components to be reassembled in delicate layers of chocolate cake, vanilla creme, and a lightly boozy drunken Morello cherry sauce. Not only does this presentation allow each element to shine, visible through clear glass walls, but it means individual servings can be prepared in advance and served without any messy slicing or scooping. Easier on the cook and tastier on the palate; can you say, “win-win”?
After coming down from my cake-induced sugar high, I was thrilled to photograph a deeply satisfying, warming soup as well. Effortless to whip up, the depth of flavor that Jesse Miner managed to create in his Smoky Tomato and Kale Soup is astonishing. Spiked with chili and rounded out by hearty potatoes and quinoa, this is not your average pallid tomato water. More like a stew than a modest soup, it could easily pass as a main course, rather than merely a humble side.
Let’s not forget, this is also the issue where the annual Veggie Award winners are revealed, among many other exciting features. Who’s won favorite cookbook or blog author this year? Now, I wouldn’t spoil that surprise even if I knew!
Prop shopping can often be the most fun, or the most frustrating, part of food styling. Endless accessories to match any style are out there, waiting to be discovered; the thrill of the hunt can turn any outing into an impromptu prop acquisition mission. Though the food will always be the star of the show, it still needs strong supporting actors to complete the production, so it pays to have a sharp eye for design and for deals. Expenses are what prevent these searches from being carefree, as any blogger knows well. While those hand-crafted, one-of-a-kind serving pieces are obvious budget busters, it’s surprising to see how badly plain linens can eat through any allotted funds. Yes, I’m talking about fabric napkins, props that rarely get the attention they deserve. Adding pops of color while softening the scene, giving it motion with an effortless drape or order with a tight fold, napkins often pull the whole image together. Problem is, most napkins come in sets, because what normal person wants just one or two of a hundred little scraps of fabric? Rarely will more than two even fit on my set, not to mention the inflated price tag that comes with those matching bundles.
Thank goodness for online shopping. Current blog sponsor Dot and Army provides the perfect solution, packaging fun, whimsical fabric napkins in every color and design you can dream up, instantly giving you dozens of different ways to dress up your food photography. Don’t see a ready-made set that strikes your fancy? Custom packages are also possible. It’s like having your very own personal prop shopper who has impeccable taste!
Just imagine this image without either napkin in place. While they may be overlooked as a stylistic element by the average viewer, they add tons of color to this otherwise plain white background, while reinforcing the concept of a dainty tea party. All I had to do was explain my needs, and these two examples were part of the bundle I got from Jennifer, the talent behind this treasure trove.
This one is even less prominent, but take a gander at the vintage checkerboard napkin way in back. When I asked Jennifer to simply surprise me, this was one of the patterns she picked out, and it has already become an important part of numerous photos. Even if they aren’t the main focus of a shot, or even in focus, it’s those subtle touches that turn a fine photo into a memorable one.
Now, do I have a treat in store for all you budding and established food stylists… Jennifer has very generously offered to give away some of her fabric finds to one lucky reader! The winner can pick any 2 sets of 12 napkins, or choose a customized set to match their kitchen. Enter by commenting about your current favorite prop shop, be it local or online. For two extra entries, like Dot and Army’s facebook page and/or pin your favorite item from the shop on a Pinterest board. Be sure to come back and leave separate comments for each action you take if you want to make them count! You have until Wednesday, October 10th at midnight EST to get your entries in, so make haste and start commenting!
If you simply can’t wait to dive into all the goodies on display (and I sure don’t blame you) go ahead and add those treasures to your cart. When you checkout, enter the code “bittersweet” for a 20% discount on any orders (excluding custom orders.)
UPDATE: The random number generator has spoken, and the winner is…
Lucky commenter #52, Amy! Check your email for info about collecting your winnings, Amy, and enjoy your stylish new fabric napkins!