Week 4: Quiet Moment x Creativity

Miscellaneous

I’ve got some catching up to do for r/WeeklyPhoto’s 52 week photo challenge. I didn’t like what I’d photographed in week 4, but I have some down time today to sift through.

Anyway, week 4’s challenge was Quiet Moment x Creativity.

I was taste-testing Sugarfina’s Bourbon Bears (super delicious by the way). I don’t think there’s too much creativity going on in this photo, but it is definitely on the serene side.

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A Cozy Gnocchi Soup for Rainy Days

Viviana's Kitchen

Hey fam.

It’s a windy, rainy day today and I have the weekend off, so I was feeling the cooking fire under my butt this morning and I made brunch (bacon, eggs, and cheese bites) and lunch/dinner – a gnocchi soup that’s so good, my friend Betsy has even made it. And the only reason I mention that is because we’re both stubborn people at times and it’s difficult to convince each other to do simple things like HEY WATCH THIS MOVIE. But HEY, she tried this soup and has added it to her cooking lineup, so that’s awesome, right?

Anyway, the original recipe is a vegan version – that I’ve made until Christmas and Easter lent. However, today I made it with reduced fat milk and it turned out just as well.

Here’s the link to the original recipe. And here’s the recipe breakdown if you don’t wanna move your eyes from the gorgeous photos I took of my soup.

Ingredients

2 tbsp. olive oil
3 cloves garlic diced
1/2 yellow onion diced
4-5 stalks celery diced
5 whole carrots diced
3 tbsp. cornstarch
4 tsp. Better Than Bouillon No Chicken Base
4 cups + 3 tbsp. water separated
2 cups unsweetened almond milk
2 tsp. Italian seasoning
1 tsp. poultry seasoning
1 package gnocchi
pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add garlic, onion, celery and carrots and sauté until veggies are softened (approx. 10 minutes).
  2. Dissolve cornstarch in 3 tbsp. water in a small bowl.
  3. Dissolve bouillon in 4 cups water to create “chicken” broth.
  4. Add cornstarch mixture, “chicken” broth and almond milk to veggies. Bring to a boil.
  5. Add gnocchi and spices and simmer on low for 10 minutes, stirring occasionally.
  6. Taste to adjust seasonings and serve with fresh parsley.

A Taste of Spring

Floral & Nature

I should have posted these about a couple months ago but instead of complaining about that, I’m just going to casually drop the goods for y’all.

Here’s some more flowers from late spring this year.

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Decay and Vitality

Floral & Nature

I took my annual trip to Yates Cider Mill last month and of course I brought my camera with me. It was towards the end of the foliage decay in this particular section of town, so there weren’t too many subjects to photograph, but I managed.

I used my 50mm lens, partly because I forgot to stick my macro lens on – however, as I’ve mentioned before, I seem to get some really fantastic bokeh shots with this lens and it continues to be my go-to lens for every day photography.

Anyway, here’s a few shots from the day.

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I really like the way the above photo turned out. I think it shows a great contrast between colors, but also between the decay and vitality of nature and how strongly something like a leaf can hang on to it’s live-giving branch. That sounds super poetic, but nature is poetic.

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I had a tough time choosing between the above photo and another, landscape version of the same leaves. But ultimately, like that poppy picture from this summer, I like the contrast between the orange of the leaves and the serene blue background.

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In this last photo, I found this stalk of leaves sprouting out of the ground surrounded by mostly trees with falling leaves and I thought it was just brilliant to see this bright green foliage defying the autumn season.

Side Step

Floral & Nature

Good morning from Minneapolis! I have one last floral photo to share with you all from this set. There’s more in the archive, from a different day, but I haven’t gotten around to editing any of those yet.

I’ve found these large colorful daisy looking flowers really fun to shoot in recent years. I have no idea what they’re called though.

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