Looking Ahead

Miscellaneous

Hey there! It’s been a hot minute – what else is new?

Truthfully, I have been absolutely spanked by this year’s holiday season, but they’re finally over and I finally have consecutive days of time off coming up and I’m thrilled because I have a bunch of stuff I need to do to “get my life back together” as it were.

Anyway, with this new year, comes new goals and aspirations.

This year, I’m participating in Reddit’s r/WeeklyPhotos 52-week photo challenge. If you’re interested in joining, here’s the welcome thread for the challenge.

I didn’t get a chance to post week one within week one on here (but I did on Instagram, @vivianapodinaphotography) so I’m posting it at the beginning of week two here, because by the time I decide what I want to do for week two, it’ll be later in the week anyway.

So week one’s theme was “look ahead” – cause you know, new year, new goals and stuff like that. It’s coupled with the category vision.

We’ve been letting my neighbor’s cat come inside cause it’s super cold out lately (like, single digit and negatives) so he can have a snack and enjoy some warmth for a bit. Anyway, a few days ago he was making himself at home in my room and I found the perfect opportunity to not only take pictures of him because he’s my favorite kitty, but also, he stares off at things a lot – so you know, how can I pass up the cliche gazing in the distance opportunity?

Anyway, the first photo is the one I used for the challenge because it’s clear, but I shot him in full manual and I captured a few others I really liked. The second is a full manual shot, but it’s a bit blurry where I wish it wouldn’t be.

I find the trouble with shooting full manual is often that staring through a tiny peephole, I can’t always gauge whether my focus is going to come out like I think it will when I actually snap the photo. But we’ll see, maybe I’ll get better at it this year.

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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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Chrysanthemums ’17

Floral & Nature

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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Gluten Free Cardamom Crepes

Viviana's Kitchen

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.