Chrysanthemums ’17

It’s officially a month since my last update and shamefully, I did not deliver on my promises of having queued up posts. Truthfully, I was so busy and mentally occupied in the time leading up to the cruise, I just didn’t get around to it. But excuses, excuses, we’re not here to talk about that, so let’s cut to it.

I have a few chrysanthemum photos I want to share from late spring this year.

I tried some different editing styles in Photoshop with these to bring out a more vintage, cooler toned look. I need to mess around with this style, cause I definitely feel like I can enhance them even more, it’s just about finding that balance.

Hope you guys enjoy.

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Romanian Style Crepes

I am so excited to share this recipe with you all.

I was visiting my aunt a couple weeks ago and happened to stop by while she was preparing to make Romanian crepes – or as we call them, Clatite. So I asked her to explain her process as to how she makes them, and surprisingly, it’s pretty easy. The thing is, it’s not a set recipe, so I’m going to try to translate it into one as best as I can.

Her style of making crepes is delicious and I personally view it as one of her specialties, so I was geeked to try it out on my own. Below, I have a recipe that should yield roughly 16 crepes. Enjoy!

Ingredients

2 cups flour
2-3 eggs
a good pinch of salt
1 tbsp sugar
milk
mineral water
rum extract/essence of rum
a small bowl with oil and a silicon brush
filling of choice (we like prune or rosehip jam)

Directions

  1. In a bowl, combine flour, eggs, salt, sugar, rum extract, and milk until blended together well. Add the milk slowly so you can build a batter.
  2. Once you’ve got a mixture that’s a little on the thicker side, slowly add mineral water to the mixture until the consistency becomes almost soupy. You don’t want it too thin, but you don’t want it so thick that you can’t swivel the mixture around in the pan to coat it.
  3. Add rum extract to taste. My aunt dumped like a good 2 or 3 TABLESPOONS in there, but probably a solid 1 to 1.5 teaspoons should be good.
  4. Heat up a large skillet on high heat. Before putting in your batter, brush the skillet using a silicon brush with some oil to ensure your crepe doesn’t stick.
  5. Pour a large ladle-full of batter in the center of your skillet and take the skillet off the stove while you swivel it to ensure the batter coats the whole bottom of the skillet.
  6. Using a long knife, (you can use a spatula, but a knife works better – and if you have a particularly flexible knife, use that) flip your crepe after roughly 30 seconds or  until the batter is no longer wet and cook for another ~30 seconds or so.

Tips:

  • If you’re having trouble swiveling the batter, your batter may be too thick. Add more mineral water or milk.
  • If you’re having trouble with your crepes breaking after the first couple (flipping them with a knife does take some practice) your batter may be too runny and you should add a little more flour to thicken it up.
  • In our family, and even traditionally in Romania, we like to roll up our crepes with prune jam or rosehip jam, but you can eat them however you please.

Gluten Free Cardamom Crepes

Heyyy.

So I have a few recipes up my sleeve that I tried in the past couple months and I wanted to share with you guys.

This first one is super easy and doesn’t actually have a real recipe per se.

I usually make pancakes on Sunday mornings, but I wanted to try making crepes instead, using Pamela’s Gluten Free Pancake flour that I always use. I actually have an additional recipe, straight from my great-aunt, from scratch, that I’ll be sharing later.

For now, though, this one is very simple and delicious. Check it:

Ingredients

(Makes ~8 crepes or pancakes)
1 cup Pamela’s Gluten Free Pancake Mix
1 egg
1 tbsp canola oil
3/4 cup water
cinnamon and cardamom to taste
Fruits, honey, whipped cream for toppings

Directions

  1. Combine all ingredients in a bowl
  2. Heat a non-stick pan on high (if you don’t have one, just use spray oil before every crepe) and pour your batter one scoop at a time. Swivel your pan to spread the batter as thinly as you can without breaking. You can also use your ladle to help you out with this if the batter is too thick.
  3. Chop your fruits. Optionally, you can mix them with your honey and set aside while you make the crepes. Stuff your crepes with fruits and roll up, then top with whipped cream or more honey and fruits.

 

Winter Blues

It’s definitely been a hot minute since I last posted here.

Truthfully, I haven’t touched my camera in a while. The most I’d have to offer at this point would be some unedited photos of my face after I got my hair done a week ago.

Not only have I not been inspired to do photography lately, but I just never feel like there’s anything I want to photograph in winter, especially when all the snow is melted and the sky looks like a giant gray blanket. I’ve never found joy in photographing in artificial light.

I’m looking forward to spring and the annual crop of floral photography that you all know will be showcased here. For now, I’m keeping myself occupied creating floral embroidery pieces that I’m planning on throwing up for sale in my Etsy shop (link for those who want it). I currently have made-to-order Disney princess aprons for sale.

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I’m also planning on creating new prints for my Society6 shop. Since the election season, my Nasty Woman prints have been doing really well and I think feminist art will be in the works. I donate proceeds from the sale of these pieces to Planned Parenthood.

There’s certainly no lack of creative projects happening for me. I’ve also got a year-long goal of doing one fully rendered fashion sketch per week.

Somewhere in there, I’ll be fitting in photography. Stay tuned.

Hit up my other blog for more activity though – Vivologie – where I post all kinds of reviews, DIYs, and more.

Le Crepe

I started today off being woken up twice by phone calls. The second was my friend Kristen, who told me she was in the area and she’d like to hang out sometime today. So I hopped out of bed, and we went on a mini adventure to downtown Royal Oak.

We both brought out cameras (she brought her lenses too, I just opted for my 50mm) and we started off at Le Crepe on Washington Ave. Neither of us had eaten yet, so brunch was a great first stop.

We got hilariously into photographing our waters and her cappuccino before our crepes arrived. I really like the way this shot of her cappuccino turned out.

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When the crepes arrived, there was standing on chairs happening (on Kristen’s part) to get good birds-eye view shots.

I don’t really like the colors that came out in the crepe pictures, and I think it has a lot to do with the plates. They were a yellowy-ivory based color with green circle lines. Probably would’ve looked better on some nice super clean white porcelain.

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Fortunately, I did catch some nice shots of the WATER of all things. The backlighting was everything in this place. I was pleasantly surprised.

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Pyrennaicum

I might be about three weeks late with this post, but I finally made it to my favorite new photograph. I used this one as the front of my new business cards and even got it printed to replace the big photograph in our bathroom.

I’m honestly just in love with it. The colors, even pre-editing, were gorgeous.

Also, TBH, I’m unsure whether this is actually a Pyrennaicum succulent, but judging from the lists I pored over to figure it out, it’s the closest I could find.

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