i ran another color run.
welcomed summer with backyard avocados, the beach, and my growing garden.
bought a new lens (!!!) I’m in love.
worked a little more with roe and am excited about what’s in store.
I’m not sure what first made me want to expand my horizons a bit and play around with food photography. There’s just something so happy about it to me. Homey. Natural. Whatever your word of choice is.
So when I was approached to do some official food photography by Art, (head chef at Roe) I didn’t think twice.
Roe Restaurant and Fish Market is a brand new one-of-a-kind restaurant opening up in Long Beach. (locals! remember this!) They are due to open later this month! Here’s a bit of storyline of what I’ve seen so far. Once the ball gets rolling, you’ll be seeing their menu in photos… and possibly even a cookbook in the works!
This is so rad!!!
These pretty girls are twins! They are graduating High School this year and off to new and exciting adventures. So many fun times ahead of these two!
These were so easy and sooo fast to make. There’s like 5 ingredients in them. I love that. I adapted the recipe from Sheena, but my chocoholic self thought that it needed to be more….chocolatey? Just what the doctor ordered.
Flourless Cocoa Peanut Butter Cookies: (Gluten Free)
1 cup peanut butter (pure, organic)
1 cup brown sugar
2 eggs
1/2 cup old fashioned oats
1 tsp. baking soda
1/2 cup cocoa powder (I used Ghirardelli.)
Mix pb and brown sugar in mixer on medium speed until nice and blended (around 3 minutes)
Add eggs. Mix well.
Mix oats, soda, and cocoa powder.
Bake at 350° for 10-12 minutes on parchment lined baking sheets.