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Oh how I have missed blogging.

I’ve had all sorts of beautiful (to me at least) posts lined up in my head over the last few months, but life always got in the way and they never quite made it onto the screen.

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It’s partly because I’ve been lucky enough to have a ton of work. Somehow I’ve managed to parlay this food photography, recipe development, writing and content development gig of mine into an actual job, with several regular clients, including Edible Seattle, Seattle Refined and Zagat’s and a bunch of one-off gigs that have been hugely enjoyable and very rewarding (if not always financially).

I’ve also been travelling like crazy. Over the last year and a bit I’ve averaged over a trip a month, which has been total madness, but has left me with a bunch of photos and impressions I’d still love to share with you.

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And other stuff has been happening behind the scenes. In October I went back to England, this time to teach a food photography workshop with my dear friend Danielle Acken in the glorious surroundings of Fowey in Cornwall. I love teaching and we’re planning more workshops together throughout the year, so stay tuned for news of those.

I’ve also been working on building my photography portfolio, rebranding my sites, including this blog, and bringing everything together under one big umbrella. I had an update meeting with my web designer this morning and I’ve been grinning with crazy excitement ever since. It’s going to be so pretty!

And I am bursting with ideas for a newsletter, a podcast, a couple of online workshops, and maybe even a quarterly magazine, that I really want to share with you.

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In short, it’s time I got back to regular blogging. I hope you’ll join me back here next Wednesday.

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I’ve started contributing a regular monthly recipe and photos to lifestyle blog Coco + Kelley . So click here for my recipe for Roasted Romanesco Soup with a Pistachio Pesto and Crispy Prosciutto – it’s warm and comforting enough for the tail end of winter, and pastel pretty enough for the beginning of spring.

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Comments

    • says

      I KNOW! I’ve been mainlining it all winter as roasted vegetable – can’t get enough of its sweet nuttiness. And the fractals do make my photographer’s heart happy…

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