#update: it turned out fine!!! a bit dry cos we left it in the oven for too long but next time it will be great i think | Explore Tumblr posts and blogs

sunshinechii-scenarios · 6 years ago

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Semi-Sweet III

Uhhhhh...This story still exists LOL. I’m sorry if anyone was reading this and hasn’t gotten an update since May! It’s highkey a rushed ending and I lost all motivation for it TT. Story page here for the previous parts and the baking terms! Also check out our masterlist that’s always updating!

✿ Seventeen’s Mingyu x Gender Neutral Reader ✿ Fluff ✿ 3.8k words ✿ Not Requested ✿ Written by Chii ✿

Last time on Semi-Sweet

“I’m sorry.” She looked down and wiped her wet cheeks with the napkin you gave her earlier.

“It’s fine but I have an idea.” You said as you put the mason jars on the table.

“That is?” She looked more confused than upset with herself.

“No time to waste! We’re wasting time right now!” You readied a few boxes of butter out of the fridge to warm up into room temperature.

“Yes, boss!” You two laughed, you grabbed Kyla the knife block and put it on the table before slamming down a flat pan and started to cover it over with parchment paper.

“Kyla could you use butter knife to cut off the sides and then the use the cake leveler for the top and bottom?”

“Alright!” She said before getting into business. You stood on a stool to reach for the round cookie cutters. Looking for one that would fit the top of the mason jar wasn't as hard as you expected, they were all organized by diameter.

“Two and a half inch cookie cutter. Two and a half, ” you mumbled to yourself until you found the silver circle and grabbed it. You set it down on the counter as you went into one of the industrial fridges for the French buttercream frosting you made earlier in the day and set it next to the butter you bought out. Kyla came over to you telling you that the edges were off and the cake was leveled.

“That's great! Take some butter and put it on the cake.” You handed her the butter. She made a face, not really understanding why.

“It's dry,” you walked over to the sink to wash your hands before poking at a corner of the cake on the table and showed her how it crumbled much easier than a regular cake, “the butter adds the moisture backs in if it's still warm.” Kyla nodded and went to add a layer of butter over the cake while you got the last remaining things you needed. That butter trick was one thing you learned from Mingyu while working here.

“So what's the plan?” Jun said as he came in and turned over to Kyla slathering the cake with butter.

“We make layered cake jars,” you said to Jun.

“Uh, no offense but we could always make a new sheet of cake.” He eyed the cake again.

“We don't always have to think like that. There's other ways to solve a problem and my way doesn't involve chucking a whole cake into the trash.” You crossed your arms and unconsciously stood in a defense stance.

“Alright, alright. You’re getting all mouthy with me. What should I do?” He said. You smiled and walked him over to the counter.

“This is the French buttercream I made earlier, taste it.” You held out a small spoon for him. Jun looked at you suspiciously before taking the spoon and testing it.

“Tastes like buttercream,” he said, not thinking much about it. It was creamy and smooth, probably smoother than Mingyu’s if he had to argue.

“Right, it's boring. I was thinking about adding flavoring and garnishes to create different combinations of flavors,” you said as you bought out eight glass bowls and began to divide them.

“I planned on doing strawberry lemonade, peanut butter cup, salted caramel apple and, coconut and pineapple,” you said as you listed down the flavors on your fingers.

“Do we even have all that stuff?” Kyla said as she washed off the knife before drying it and putting it back.

“Yes, actually.” You clapped loudly and started ordering Jun around to mix flavors into the buttercream. You took over the cake and asked Kyla to cut up lemons and green apples, shred some chocolate shavings and to toast some coconut shavings in the oven.

As time passed you three were layering vanilla cake, flavored buttercream, vanilla cake, flavored buttercream and a finishing of fresh whipped cream and the garnishes. Jun decided to color the frosting to make the dessert more appealing to the eye. Pink frosting with a wedge of lemon that was coated in sugar, chocolate garnishes on the already light brown peanut butter frosting, large salt chunks on the caramel lined frosting and thin apple roses that Kyla learned from Joshua and last but not least toasted coconut on the fruity buttercream. The sheet cake made only around 7 of each flavor combination but they looked amazing and you didn't know if your brain could take anymore.

“Bring them out Jun, I think my brain is fried,” you pleaded to Jun, he nodded and pat your back before taking the tray of layered cakes jars to the front. You immediately heard gasps and people adding them to their orders, RoA eventually called Eunwoo over to help her bring the cakes out onto the trays.

“What happened here?” Mingyu and Joshua stepped into the room and saw your tired figure hunched over on one of the counters. Kyla went to explain to them. You wanted to stop her but felt no strength to do so. Seungkwan came into the kitchen with three cups of coffee on a silver tray.

“Special delivery for Jun, Kyla and of course the mastermind!”

“Thanks.” You let your red splotched fingers hold onto the handle and drank the liquid.

Fast forward a few weeks of sugar burns, powdered sugar all over your black chef pants and a lot of good times. You made by the first month of work and only wanted to seriously hurt Mingyu a few times, ‘what an achievement!’ you thought. You and RoA were hanging out by the front while it was almost closing time and no customers came in.

“Is he always like this?” You said quietly to her, afraid of Mingyu’s scary good hearing. You thought back to when Kyla would whisper something to you and he would hear from across the room.

“Moody and acting like two people? Yea, he always does. It’s hard to deal with his bad side but it doesn’t last for long. His ‘mean’ wall is easier to break than a sheet of sugar.” RoA laughed a bit.

Mingyu had been noticeably nicer as time went by. His walls melted down like chocolate once it was around the middle of your second of work. He would still shoot you glares every now and then but sometimes he would offer you a taste of his new creation. You were beginning to think he didn’t know his own feelings towards you as his co-worker. You turned back to RoA, remembering your plans you made tonight with Jeonghan.

“Want to come over to celebrate the fact that Mingyu doesn’t have my head on a stick? I'm having some celebratory drinks and food,” you sand the last line in a high pitch in attempts of drawing out an acceptance to your offer.

“I’d love to but I have an essay due tomorrow, it hurts to get your masters degree in business.” RoA hugged you goodbye. She stopped wearing her scarf since it was a bit warmer had on only a wool cardigan over her white button down. Kyla and Eunwoo weren’t here since left before you two due to their shifts ending earlier.

“Did I hear celebrations?” Mingyu threw his arms around your shoulders. You saw him in casual wear and figured he finished cleaning up the kitchen. RoA’s eyebrow raised at this action, her mind started to run with questions but didn’t want to say anything.

“You,” you shrugged off his arm, “have selective hearing.” You smacked his cheek lightly. RoA flinched and was ready to plan your funeral but she didn’t need to.

“Do not,” he sneered at you and huffed. RoA rolled her eyes at his childish manner.

“I asked you for the whisk and you ignored me, my caramel almost burned!” You jabbed at his side as your brows furrowed.

“That's because I don't like you and stop that,” he stuck out his tongue like a little kid and poked a finger in between your brows, “you’ll get wrinkles early.”

“I can’t tell if you two look like siblings or elementary school lovers,” she sighed at the two of you. The two of you wanted to refute but her bus came to the stop and she made a run for it.

“Good night guys!” She screamed as she ran out, fishing inside her bag for her bus card. Mingyu got his weight off of you and stuck his hands into his pockets.

“So, can I come over for food or what?” He asked as hip bumped you. You heard the rattling of the cafe closing. Mingyu thanked Seungkwan and he wished you two to get home safe. He waved and walked across the street were there was little snow left to be melted away and the grass was green finally after months of cold and harsh treatment.

“When did we get so close?” You said as he turned back to you.

“When you did something right for once,” he said as he kicked the last bit of snow away from the sidewalk.

“Oh yea? What was that and what do you mean for once! I do my work right all the time you giant!” You walked up to him and stared at his face that was a good few inches away from the top of your head. He turned his attention to you and have you the serious face you hadn’t seen in a while.

“When you were able to man the kitchen alone.” A wave of emotions came through you. Sure you’ve gotten compliments from other chefs before but this one wasn't even a compliment. It felt genuine and something out of what you thought Mingyu would ever say to you. You turned away from him to raise your head to avoid your teary eyes from becoming something more like a waterfall. You nodded to him and told him that he was officially invited to come over. Mingyu was happy to be invited, he wanted to see you outside of the bakery. He wanted to see if it was possible for you to act the way you did around the others for him.

You two made no small talk. Just a quiet walk to his car where he drove you two. His radio was on a current hits station but you didn't feel right singing along. Although, Mingyu did and belted out some off tone notes to break the ice. You laughed and rolled your eyes at him.

“You should have been an idol instead.”

“Are you saying baking isn't my forte?” You looked over at his profile that was focused on the road but made out the raised eyebrow on his face.

“I think baking is exactly what you were made for thank you very much.” Mingyu laughed and thanked you. You felt like you might have said a little too much for comfort.

When you two finally got to your place, you waited for Mingyu to park while you went to call Jeonghan to come over. You stood outside the lobby, your breath coming up as puffs in the chilly night. The neighbors started to gossip around you, you never came home with a man unless it was Jeonghan. Mingyu finished parking and you waved over to him. He saw your figure in front of the bright lobby of your apartment building and lightly jogged over. The two of you went into the elevator and just your luck a few people had came back from work as well. The elevator wasn't cramped but you and Mingyu were a little too close for comfort. A few people had to push their way through to get off at their respective floors. Mingyu offered to switch places with you so you stood by the wall and he took the impact of people shoving each other. You and Mingyu easily got off at the 5th floor when there was only 4 people left in the elevator. You led him down the hall and found your dark door with golden numbers that read 117. You fished your keys out to unlock the door. Before you opened it, you turned to Mingyu.

“My apartment is kind of small, just letting you know now,” you said as you opened the door and kicked off your shoes before placing them on the rack next to the door. You felt the rough mat you kept in front of your door to avoid outside dirt from coming in. Mingyu did the same and stood aside as you closed the door. He took off his pea coat and hung it on the coat rack. He took into account of your two seater gray loveseat that rested on a fluffy white rug. A single throw pillow was lazily resting against the armrest and a blanket was thrown across the sofa. You kept your walls white and left the dark wood planks alone. He saw your neatly kept kitchen that offered almost no counter space and a gray Kitchenaid stand mixer to match the loveseat.

“Take a seat on the couch, I have someone else coming. I can offer you tea, coffee or if you want to get started on drinking early I have some wine coolers,” you said with your head halfway into your fridge.

“I'll take some water, that's alright.” Mingyu’s words caused you to grab a bottle of water and throw it at him. He caught it but not before

“What,” you said as you harshly popped the cap of your wine cooler harshly against your counter, “scared?”

“I'm not a big fan of how alcohol makes me after a few bottles,” he said. You chuckled before pulling out some take out menus and turning to choose one. The doorbell rang and you asked Mingyu to get it.

“Hey, I got food already and who is this?” You hear Jeonghan's voice as he stood by the door.

“I wish you would have told me you already got us something to eat,” you practically sigh out as you let him into the room. You formally introduced Jeonghan to Mingyu and they hit it off. They talked endlessly about anything and everything, mainly about food. Jeonghan had convinced him to try this fusion hungarian restaurant not far out of town. The night played out with Jeonghan doing most of the talking while you dug into the food and drinks. Music was being played so you bobbed your head to the beats and ate, making a mess.

Mingyu caught you out of the corner of his eye on your phone with a messy face, he laughed before he said something, “you look like a child.”

You rolled your eyes at his words before coming back at him, “you act like one.”

Jeonghan got up and opened your freezer for dramatic effect before saying, “do you want some ice for that?”

“I’ll take some, there's a bunch in the freezer anyway right? Likes overly iced drinks.” You stared at him while you wiped your mouth area.

“How do you know that of all people?” You said with your brows furrows, you don't ever recall having anything but hot coffee around him.

“I told him,” Jeonghan said as he sat down on your couch.

“He actually told me a lot about you.” Mingyu motioned over to Jeonghan who gave you a guilty smile. Mingyu sat next to Jeonghan.

“When did you two get so chummy?” You asked as wiped your mouth.

“He talks about food, I work with food. It’s perfect.” Jeonghan slinged an arm around Mingyu.

“Alright well perfect couple, it’s getting late.” Mingyu and Jeonghan threw protests at your sudden celebration ending.

Come Monday night and you were ready to leave with the Eunwoo, Kyla didn't work on Mondays and RoA left earlier. Eunwoo filled her name in on the work schedule board for a 4pm shift. You didn’t have the pleasure of choosing your hours yet so you where on a fixed schedule of 5am-9pm on Mondays, Thursdays and Fridays.

“Y/N,” you turned to see Mingyu still in the kitchen and not changed out of his work clothes, “you’re staying behind.”

“Am I getting overtime?” You learned to be snarky with him as you got more comfortable. He would get flustered and not know how to answer back but he’s been getting better at it.

“No, but if you'll want to learn you'll stay.” You audibly sigh at him and walk back to the employee locker room.

“Get home safe Eunwoo.” She nodded and walked out of the bakery, the bells ringing sounded the empty bakery.

“Lets get started then,” you say to Mingyu, “what’s the dessert today?”

“Souffle.” You heard a tone of playfulness in his voice. Souffle was the one thing you were nervous about making. Mingyu saw the expression on your face and smiled widely, “it’ll be great!”

Around half an hour later and you were finally able to start mixing the ingredients. Mingyu gave an overly long and unnecessary lecture on the importance of leveling ingredients and separating dry and wet ingredients.

He looked at you maneuver your wrist and arms to fold the dry ingredients into the wet. He instantly recognized the technique you were using. This brought back memories he didn’t want to remember. Memories of his ex. Mingyu wasn't one to dwell on the past but easily got upset when he would notice the last bit of their existence in his apartment. He remembered how in love he was, how they always made him happy, how they trusted each other. You noticed Mingyu was dozing off. You quickly dropped the rubber spatula into the bowl and waved a hand in front of his face.

“You’re over flooding your cookies.” You said. He looked down at the cookie. His thinned out royal icing went over the border he made earlier.

“Where did you learn that?” Mingyu asked.

“My cousin taught me.” You smiled and thought back to your cousin, she had introduced you into the world of pastries and had taught you a few tips and tricks. Mingyu put two and two together and boom. You’re the cousin of the girl who broke his heart. Threw it to the ground like a sheet of melted sugar, leaving it shattered.

“I have to go,” Mingyu grabbed his coat and bolted out the door. Leaving you with souffle batter in a bowl and a preheated oven. You decided to continue working without him.

Your buttered the ramekins, poured in the batter and put them into the oven. You left the oven light on while you picked up your phone.

You called your cousin while you watched the oven, hoping that she was awake in her timezone. Luckily, she picked up.

“Hey, do you know a Mingyu?” You asked her. She responded with a quick yes but hung up right after. She texted you, apologizing.

C/N: I'm sorry ma petite (F)/mon petite (M).

Y/N: It's alright, tell me about Mingyu. Why is he so angry at you.

C/N: How do you even know him?

Y/N: I work for him now.

C/N: Small world, I used to work with him too. We dated, Y/N.

You started at your screen, you couldn't imagine your cousin dating someone like him.

Y/N: Did you break up with him or something?

C/N: He actually broke up with me. We both entered a contest together. I won and he got mad.

Y/N: The contest that sent you to France?

C/N: Yes! It's so beautiful here and I don't regret leaving to be honest. I found myself here and found a better love.

Y/N: So he’s just holding a really bad grudge?

C/N: Probably, I don't suggest you pry too much on it. He dwells on the past too much and I suggest you quit as soon as you can.

C/N: I have to go! I'll talk to you soon! Bien Nuit!

You sighed, wanting to ask more but you knew you shouldn't.

The following days were awkward. You two made no eye contact and the absence of your usual bickering made the others worry. Kyla made effort to make you comfortable in the situation she didn't even know about. You thanked her for trying to help. On Friday night you and Mingyu were on lockup and cleaning duty, great. You scrubbed the area Joshua used today, cursing at him slightly for getting hardened sugar all over the counter. The kitchen was so quiet that you could hear the hum of the fridges. His voice cut the white noise.

“Listen, I'm sorry.” You turned around to see where he was, not realizing he was behind you. You tried to back up but your back hit the counter.

“Mingyu, I don't want to hear it. You’re just angry at my cousin. I get it.” You sighed before turning back around to continue scrubbing.

“Just angry? No, I'm infuriated but,” he turned you around to face him. The grip on your arm kept you in place.

“I'm apologizing to you.” His softened like a puppy that was being scolded and looked at you.

“She won a contest and you didn't. What's wrong are you that much of a sore loser?” You said in a very obvious joking tone in hopes of changing the atmosphere.

“What you don't know is that she stole my recipe.” You where shocked, she didn't tell you that.

“We made an agreement to share the prize and go to France together. I was going to propose to her god damn it!” His fist banged on the table.

You froze in place, your heart felt tight and you wanted to run away. Mingyu saw how scared you looked and get go of you.

“Go sit outside, let me explain myself once I calm down.” He turned to the sink and faced away from you.

When he didn't hear you move he choked out a quiet, “please.”

You walked out of the kitchen, taking one look back at him before going onto the floor. You sat by one of the windows where the moonlight shined in. The only source of artificial light was coming from the kitchen. You took out your phone and read the messages again. You hesitated to text her when a cup came down in front of you. You put your phone on the table, screen down. Mingyu took a seat in front of you and signed for you to drink. The warm liquid spread around in your mouth, calming you down. You closed your eyes took in the flavor, opening them you saw that Mingyu was anything but calm. He looked distressed, a look you have never expected to see on him. He drank from the cup and put it down.

“What do you know? Actually, what did she tell you.” Mingyu said, there was little to no confidence in his voice. He obviously didn't want to talk about it.

“Mingyu, we don't have to talk about this. We can forget that night happened and go back to how we usually are as complete opposites that make the mood.” He smiled at your words.

“If only it was that easy to forget.” He sipped the drink as he looked out the window. The bustling streets now empty and the moonlight hitting his face.

YEET THATS IT. ITS A BAD ENDING BUT THIS IS THE LAST TIME IM GONNA TRY DOING A SERIES LOL IM SORRY Y’ALL

#im soz yall #this was just not working for me anymore #chii #seventeen scenario #seventeen imagine #seventeen fluff #seventeen angst #Baker!Mingyu #mingyu scenarios #mingyu fluff #mingyu imagines #mingyu x reader #mingyu angst #semi-sweet scs

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studyshrine7-blog · 6 years ago

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WORKSHOP UPDATE … AND A FEW WORDS ON FOOD PHOTOGRAPHY

A few seats left

A first, wonderful early spring workshop is behind us and I must say it’s nice to be back on track, preparing meals, sharing our kitchen, our table, our region. Getting started has prompted me to get organised, to look at the registrations for the upcoming workshops, contact people etc. After doing the math and receiving response from a few people with tentative status, here are the workshops with some (usually very limited) availability this year.

Next week we are headed to Piemonte for a very exciting workshop which is full of lovely people, some returning. So no spaces there.

After that we have the Basque workshop which is pretty full but I had one person postpone so I could add 1-2 people to that workshop. May 16-18

Next is the Summer Wine – some reservations have confirmed they couldn’t come this time so we still have a bit of space there. May 30 – June 1

Then there is the Summer Abundance workshop which was so enormously popular that we added a second, identical workshop the following week. I had turned a lot of people away but then, when the requests kept pouring in we added the second one and some people from the first one even switched dates. So now we have two, quite evenly booked Summer abundance workshops and while I’d be perfectly happy to keep the numbers how they are right now I could still add 1-2 people to each. June 20-22 & June 27-29

There are still some spaces in the Piemonte Photography and wine workshop on September 27 – 29

The Fall Harvest workshop is one of the all time most booked so that one is impossible – we could have filled it up 3 times. I’ve been trying to look at possibilities to add a second one but right now I just can’t find the time for it. October 10-12

The Autumn wine is less booked so close to full but not quite October 24-26

Additionally I’ve been getting many requests for the dates in 2019 so we are looking at that right now and I expect to announce in May or early June.

For all information please email me at [email protected]

Looking forward to hearing from you

Mimi xx

Over to my husband who has a few things to say … about cabbage, onions & co.

Tuesday vegetables and other things

Although Mimi and I both love to eat fresh vegetables we have a distinctively different relationship with them. At the market she’s searching for inspiration, something that catches her eye, something she can bring home and slice up, boil, steam or grill and ultimately make it into something much more delicious than it was in the beginning. It’s a gut feeling – literally. My sole vegetable hunts, which are very frequent are more like casting sessions but practical ones – without a fault the freshest vegetables are also the most eye-catching, what’s in season stands out. I try to look for the really interesting “faces”, not just the shiny rows of monotone soldiers, but the odd fellows, the slightly deformed – the organic boys.

Our vegetable symphony marches on in perfect harmony, the house is always full to the rafters of the freshest produce, from local growers, and in summer, from our garden. The tricky day is Tuesday. Mimi will have cooked all the stuff she bought at the weekend but a lot of mine is still sitting there, getting less pretty by the minute. I often tell people that while I’m most probably a photographer by profession my real job is arranging vegetables. And most of that never gets photographed. I use the word “arrange” loosely as “throw them in” would be more in the spirit of what I do. I don’t believe in over-styling but I do subscribe to elements like chance and luck. Let the carrots fall where they may.

This brings us back to Tuesday. Last Tuesday to be exact. We had some lovely gentlemen coming down from Paris for lunch – they will be our “leather partners” in items such as aprons, dog leashes etc. It’s taken a long time to find the right people – Joseph Bonnie. We were late as we always are and after walking the dogs I had to choose between a shower or my vegetables. They were sitting there in crates, slowly going in the wrong direction of aesthetic pulchritude. The light would not be better later. Tomorrow these veggies would be over the hill of photographable beauty. Certain flowers and vegetables age well. Roses are like that. Tulips are not, not in my opinion anyway. The stalks fade to a yellowish-green that I find unbearable. Apples dry up, lemons (if they’re not radio-active) turn to a powderish green. Celery fades, carrots limp, asparagus shrivels and cherries ferment in rather a beautiful but not in the “I want to eat them” sort of way.

So a long story cut short I threw it all on a table and shot it, even brougth out a camera rather than a phone. The result is not magnificent but it’s fine. Fine enough for Mimi to say “my love (once again I inserted that), I’m giving some workshop updates on the blog – why don’t we post these and perhaps you can write something about them”. So now, while she’s on the roof, looking lovely in a bikini, I’m down here in the green room typing away – I type fast, a result of going to commercial college – they also taught book-keeping but I must have slept through that. Yes, typing away with a Negroni in front of me. Right now it’s about two-thirds down but I’m not even half-finished which is a terrifying though for any “writer”.

There is Champagne in the freezer though, a nice blanc de noirs (meaning white from black, only red grapes, pinot noir or pinot meunier). Yes, freezer because contrary to some wise guy sommeliers who’d love to serve the Champagne almost luke warm so it can properly “express itself” I fervently believe that Champagne should be served ice-cold. For those who’d like it a few degrees warmer, they can just wait a bit, but no Champagne ever got colder by sitting in a glass. The only exception is, that if you have a truly exceptional Champagne, something old, something from a single vineyard that’s hard to get, something so expensive that it feels like a bullet through the heart when the cork shoots through the air. Then, just maybe then, should you not put it in a freezer. And this is just my theory, not a fact – examples of really good Champagnes if you can find them are the ´99 Winston Churchill from Pol Roger, the single vineyards from Jacquesson, Salon is beautiful (but too expensive), anything from Selosse, Egly Ouriet, especially the blanc de noirs I’m in love with – Drappier Brut Nature might be the best buy on the planet – Ulysse Collin is hard to find but worth the search and out of the very big houses I favor Bollinger over anybody. As did James Bond. Like everybody I love Krug but you can find the same quality for less. And yes, Dom Perignon is actually very good. As is Cristal – I love the 2002.

Sorry – got carried away here. We were talking about vegetables. And my brief was food photography. Maybe we should go back to the beginning. My father bought me a good camera when I was about 14, my family is academic and arts were considered a … past time. Lawyers, doctors etc – that what you do for a living. I started law school, well enough I might add (important for my ego to leave that in). But then I realised it wasn’t for me. Some comparative literature (just lovely – Chekhov particularly), jobs in magazines, advertising and ultimately photography. For me it’s always been about the visuals. But I was always interested in people. In portraits. Then I met Mimi who is, as you know, interested in food. Some people might call it an obsession. A healthy one. One day we were having a fairly good coq-au-vin (which is getting to be a rarity in Parisian restaurants), then a crème caramel. We were supposed to shoot the place and I took an overhead shot which in those days was not nearly as fashionable as it is now in the days of iPhones. It’s not a perfect shot but somehow it’s got all the element that define what I do. It’s classic. There’s a trace of the coq-au-vin pot. It’s simple and stylish. The floor is good, there’s a white napkin. I didn’t realize it then but that will always be the most important food picture I’ll ever take. And my style hasn’t changed much since or, which may be regrettable, improved. But none of that really matters, to me what matters is instinct.

I’ve been reading a fine book about my favorite painter, Breakfast with Lucian. It demonstrates that he’s not introspective (which is comical given his family and famous name) but instinctive. Which is what I am too (and it’s very dangerous comparing yourself to a genius because it implies I’m putting us in the same category but I’m not … not yet anyway ha ha – just because I might say I like Champagne Pol Roger like Winston Churchill doesn’t necessarily imply that I think we’re cut from the same cloth, just that a small amount of our tastes and sensiblities are aligned). To me photography is instinct. Which is why I adore dogs. That, however, is another matter and a much longer story.

I’ve included, for your amusement (hopefully) a few other images that in one way or other depict the relationship between people and food. They are from the same time as the overhead food shot of the crème caramel. Food is nothing if nobody ever eats it – the most horrible concept is food photography where the food goes cold and ends up in the bin, maybe with some glossy, inedible oil that was put there for aesthetic purposes. My wife loves a good food picture, but she believes it could be and should be created in the short space between piping hot out of the oven and still hot enough to eat. As a good, Icelandic, soldier I consider it my duty to perfom.

Negroni is gone, even with my best efforts of restraint it just couldn’t hang in there any longer, while I have much to say on this subject, and would love to – my priority is that bottle in the freezer.

Enjoy your weekend, ours will be hot, full of food & wine and most importantly, family and friends.

Source: http://mimithorisson.com/2018/04/20/workshop-update-and-a-few-words-on-food-photography/

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secondgame00-blog · 5 years ago

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WORKSHOP UPDATE … AND A FEW WORDS ON FOOD PHOTOGRAPHY

A few seats left

Next week we are headed to Piemonte for a very exciting workshop which is full of lovely people, some returning. So no spaces there.

After that we have the Basque workshop which is pretty full but I had one person postpone so I could add 1-2 people to that workshop. May 16-18

Next is the Summer Wine – some reservations have confirmed they couldn’t come this time so we still have a bit of space there. May 30 – June 1

There are still some spaces in the Piemonte Photography and wine workshop on September 27 – 29

The Autumn wine is less booked so close to full but not quite October 24-26

Additionally I’ve been getting many requests for the dates in 2019 so we are looking at that right now and I expect to announce in May or early June.

For all information please email me at [email protected]

Looking forward to hearing from you

Mimi xx

Over to my husband who has a few things to say … about cabbage, onions & co.

Tuesday vegetables and other things

Enjoy your weekend, ours will be hot, full of food & wine and most importantly, family and friends.

Source: http://mimithorisson.com/2018/04/20/workshop-update-and-a-few-words-on-food-photography/

#read more #see more #check it out #interesting #learn more

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edgewaterfarmcsa · 5 years ago

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FALL CSA WEEK 7

Again, posted one week late on account of holidays, internet breaks, family time, etc…

SINCEREST APOLOGIES TO THOSE COUNTING ON THESE RECIPES FOR THE BIG THANKSGIVING EVENT!!

Pick List:

Celery - Brussel sprouts - Lettuce - Potatoes - Gold Beets - Shallots - Acorn Squash -

Blue Hubbard Squash - Garlic - Kale - Celeriac - Watermelon Radish- Onions - Cayenne

KITCHEN LIST:

Em’s favorite BREAD - HUMMUS (choice of beet, carrot, or garlic scape) - Hot Sauce or Plum Sauce

Here we go week 7! THANKSGIVING IS HERE! My belly is still full from last week’s massive sweet potatoes, spinach (when creamed), and green tomatoes (when fried). Please have your elastic waist sweatpants ready as we move into THANKSGIVING DINNER and the holiday season!

Before I give you all the love and appreciation you deserve I am going to address the lack of carrots in your FALL bounty. ACTUAL CROP FAIL. Yes, we are selling carrots to the co-op, but sadly we barely have enough to keep the orders going. Our last seeding was done too late and as a result they never grew much bigger than my pinky finger. And then the surface ground froze and they tasted like hollow wet shell of a carrot (I know, because i gave it a try). BLECH. Such a bummer for you, for me, for the farm. But that is the deal. As a result I will continue to bask in the glory of our sweet potato crop and sing its praises so you completely forget about the lack of carrots.

And now, some words of extreme gratitude. This season I was blown away by the support our CSA team received from our Field Crew. Every week, I would write the pick-list, come to work ready to harvest, and BOOM, it was done. BIG CHEERS TO OUR FIELD CREW. Also, I have a ton of gratitude to the raddest Allie and Natalie, who picked up my slack when I left promptly at 4:30pm to get dinner going for the little people in my life. And OF COURSE ALL OF YOU EDGEWATER FARM DIEHARDS! Holy smokes yall, I am completely indebted to you as your interest and support of our CSA turns out to be real job security for me. I joke (kind of). I often think I am the luckiest one on this farm. I get to grow vegetables, pick them, and pack them for THE ACTUAL BEST COMMUNITY. The energy I get from all of you as you enter the farmstand or pick up your Summer Share is so lovely and the emails I get are so supportive. THANK-YOU. As we start thinking ahead to the Summer harvest (2020) we will do what we can to grow and improve our CSA. Stay tuned for early bird CSA sign-up specials for the coming season! I plan to update the website by December 7th so you have enough time to get that special Edgewater Farm die-hard a little something special for the holidays. CHEERS to all of you!

TIPS - TRICKS - RECIPES

Roasted Brussels Sprouts with Maple Miso Dijon Dressing

½ cup pecans, coarsely chopped

1½ pounds Brussels sprouts, ends trimmed, halved

6 tablespoons extra-virgin olive oil, divided, divided

Kosher salt

Freshly ground black pepper

2 tablespoons GREY POUPON Classic Dijon mustard

2 tablespoons mild or sweet miso

1 tablespoon pure maple syrup

4 teaspoons apple cider vinegar

Place a rack in upper and lower thirds of oven; preheat to 425°. Arrange pecans on a small rimmed baking sheet. Place sheet on upper rack and toast pecans until golden and fragrant, 6–8 minutes. Let cool.

Toss Brussels sprouts and 3 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Arrange sprouts, cut sides down, on baking sheet.

Roast Brussels sprouts on bottom rack, rotating sheet once, until tender and browned all over, 15–20 minutes.

Meanwhile,, whisk mustard, miso, maple syrup, and vinegar in a small bowl.

Gradually whisk in remaining 3 Tbsp. oil until dressing is thick and emulsified, then whisk in 3 Tbsp. water to thin. Season with salt and pepper.

Once Brussels sprouts are cool enough to handle, transfer to a platter and drizzle with miso dressing. Top with toasted pecans.

UNWASHED POTATOES:

Keep these babies unwashed and stored in a cool dry dark place to elongate their shelf life

BLUE HUBBARD SQUASH:

Believe it or not, this is the most superior squash. It will store for MONTHS. When ready to eat, I recommend taking a machete or chainsaw to the skin. Or better, drop down your stairs. However to avoid an indoor mess, chuck out your window onto concrete (this skin is tough as nails). BLUE HUBBARD - DOES-NOT-MESS-AROUND.

WATERMELON RADISH:

To impress all your friends, peel this root, chop or dice, or mandolin, and at it to all your salads- it’s a real show stopper. Just stunning. Also noteworthy, it might be Pooh Sprague’s favorite FALL crop. A real diamond in the rough (of his root cellar).

Mashed Celeriac with Truffle Oil and Deep-Fried Apple Bits

(thankyou Sarah for this crucial celeriac reminder!!)

3 large celery roots, peeled and cubed

2 Idaho potatoes, peeled and cubed

1 pint light cream

2 tablespoons butter (¼ stick)

2 tablespoons salt

2 tablespoons truffle oil (optional if unavailable)

2 crisp apples, cored, peeled and diced fine

¼ cup all-purpose flour

½ cup vegetable oil

Boil cubed celery root and potato in a large covered pot until soft. Drain thoroughly and return to pot. Add cream, butter, salt and truffle oil, and mash and whip until integrated and smooth.

Dredge the diced apple in the flour. Add ½ cup of oil to a saute pan and heat over high heat until smoking. Add apple bits and “flash” fry (quickly over high heat) until crisp, about 2 minutes. Drain on paper towels.

To serve, reheat the mashed celeriac until warmed through, transfer to a bowl and sprinkle the apple bits over the top.

BEET & BLOOD ORANGE SPICE SMOOTHIE

(because i expect you will all need a next day post thanksgiving cool down)

Notes: Only use a raw beet if you have a high speed blender like a Vitamix.

-I love freezing my segments of citrus for smoothies because it adds to the frothy texture.

-Other add-ins that are great for rounding this smoothie out nutritionally: 1 teaspoon of flax/chia seeds, a big handful of mild greens like baby spinach,

1 cup non-dairy milk (I used coconut)

1 medium beet, peeled and diced (cooked or raw–see headnote)

1 small blood orange, peeled and torn into segments (see note about freezing)

½ banana

1 tablespoon almond butter

½ teaspoon ground cinnamon

�� teaspoon ground cardamom

⅛ teaspoon ground nutmeg

¼ teaspoon sea salt

big squeeze of lemon juice

ice (optional)

In an upright blender, combine the non-dairy milk, diced beet, blood orange, banana, almond butter, cinnamon, cardamom, nutmeg, salt, lemon juice, and ice (if using). Bring the speed up to high and blend until completely smooth. Enjoy immediately.

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