One week of silence passes by with such ease in real life, each day barely even registering before the sun begins to recede once again. In blog years, it feels interminable, as if I’ve been a bad blog parent and terribly neglected my poor baby. Fully immersed in book writing, it’s hard to stumble out of my cave and into the blinding daylight, back into the usual routine. In my absence, 2011 has come to pass, and now we can only work to get the most out of this new year. The cycle begins anew. Top 10 lists or “best of” countdowns are not my cup of tea, so let’s dive right in, shall we? After all, you can’t move forward if you keep looking back [-Or else be prepared to walk smack into a wall sooner or later.]
Kicking off 2012 on a high note, the January/February issue of VegNews has got to be one of my favorites yet. I may not have contributed a column, but things came together beautifully from a design standpoint, featuring my photos in the best way possible. Focused on a fresh and clean theme, with sights set on a dietary fresh start for those who many have overindulged over the holidays, it’s exactly my speed. Bright, clean… And of course, undeniably mouthwatering compositions. Each recipe was a winner by all accounts, but here are just a few choice shots.
Banh Mi, by Robin Robertson, is sure to please aficionados of this popular Vietnamese sandwich. Strikingly simple and fresh in flavor, it definitely has the edge on the competition, skillfully blending contrasting elements into a perfect harmony. “Spicy and sweet, soft and crunchy,” but let’s not forget simple in preparation and complex in flavor!
Raw Pad Thai, by Gena Hamshaw. My first time ever working with kelp noodles, I was pleasantly surprised by how easy they were to work with, and enjoyable to eat. A bit more toothsome than the typically wheat-based pasta, they do soften quite nicely after a few minutes of marinating in any acidic sauce. Though I feared it would be a nightmare to style this odd, translucent strands, they impressed me from start to finish.
Dark Chocolate Truffle Tart, by Beverly Lynn Bennett. A sure-fire hit with any audience, this dessert pulls out all the stops without any effort. Versatile to a fault, it’s a snap to dress it up with any accompanying flavor you fancy, too. Peanut butter, mint, or orange; Any pairing is pretty much fool-proof.
Based on the initial evidence, there’s no doubt in my mind that this is gonna be a good year.