A Literary Culinary Journal
Prerna Singh runs the award-winning food blog Indian Simmer, which was a finalist in the prestigious Saveur Best Food Blogs this year. Her photos are at the same time sophisticated and rustic, giving a natural yet polished look to the simplest of foods. She grew up in India, but now lives in the U.S. with her husband and daughter.
Prerna uses a Canon 50mm f1.4 lens and photographs in natural light, occasionally using reflectors.
|
|
Prerna Singh runs the award-winning food blog Indian Simmer, which was a finalist in the prestigious Saveur Best Food Blogs this year. Her photos are at the same time sophisticated and rustic, giving a natural yet polished look to the simplest of foods. She grew up in India, but now lives in the U.S. with her husband and daughter.
Prerna uses a Canon 50mm f1.4 lens and photographs in natural light, occasionally using reflectors.
|
|
by Rosa Mayland
Colors burst in wild explosions
Fiery, flaming shades of fall
All in accord with my pounding heart
Behold the autumn-weaver
In bronze and yellow dying
Colors unfold into dreams
In hordes of a thousand and one
The bleeding
Unwearing their masks to the last notes of summer
Their flutes and horns in nightly swarming
Colors burst within
Spare me those unending fires
Bestowed upon the flaming shades of fall.
– Dark Tranquility, With the Flaming Shades of Fall
Each season has a significant impact on our behaviour and spirit. All four seasons impart a special mood as well as a certain rhythm to our existence. The explanation for that is very simple: no plant, animal or human being can break loose from the forceful and capricious powers of the Universe to which they are submitted and depend on. We just have to accept the fact that there is a greater plan (I’m not talking about God, but about the force behind the entirety of the cosmos) and that most of the time it completely escapes our understanding. There is no other choice for us than to cooperate with the elements in order to benefit from them. Fighting against them will get you nowhere. Save your vigor and be in harmony with them…
|
|
by Jonell Galloway
50 homemade Halloween decorations, from political pumpkins to geek lanterns, offers loads of ideas for making original, creative jack-o-lanterns.
Click here for recipes for making homemade Halloween treats with your children.
Wee toddlers are sometimes scared by all the ghoulish things surrounding Halloween, so Tera Pearson has created Halloween care packages for toddlers.
Being Green This Halloween is Simple at Goodwill is a wonderful way of recyling old clothes and objects to make Halloween costumes and decorations.
If you still like caramel apples (I do!), here’s an easy recipe for making your own to hand out as treats.
To see a lovely gallery of vintage Halloween decorations, click here.
If you don’t want the mess of the pumpkins, try making jack-o-lanterns the green way by making jack-o-lanterns and Halloween decorations from old books. How green!
Auburn Pub offers lots of tips for keeping Halloween and Halloween costumes safe.
For photo lovers, here are some tips on shooting frighteningly fun Halloween photos.
Happy Halloween!
|
|
by Jonell Galloway
MSNBC Today Show’s nutritionist Joy Bauer says the average trick or treater comes home with the equivalent of 10 cups of sugar and 10 lbs. of butter. When you put it in those terms, you realize if you want to contribute to the health of future generations, there are strategies for choosing healthier options. An easy-to-implement video full of common sense tips for choosing your treats.
Here’s some great Halloween photography to get you in the spirit.
Halloween is Here gives loads of recipes for complete Halloween meals, for both adults and children.
If you’re set on staying green when it comes to Halloween costumes, here are some more creative ideas.
Shine! Yahoo offers lots of healthy savory and sweet Halloween recipes, such as chocolate-covered fruit, as does Family Health and Nutrition.
If you’re planning a Halloween lunch party for your children, here are some simple ideas for giving a ghoulish look to sandwiches, fruit and other ordinary fare.
|
|
by Jonell Galloway
This year’s fashion show at the Salon du Chocolat in Paris was probably the most stunning and creative to date. The fashion designers gave a burlesque atmosphere to the entire show, and there was a full array of top top models to show their creations to their best advantage.
I’m melting! Chocolate catwalk show comes a cropper after model’s dress falls off. The Daily Mail has one of the most complete coverages of the chocolate dress fashion show, with a full photo show, including the several shots of Karine Ferri’s dress as it gradually desconstructed as she walked down the runway.
Trendhunter show a great closeup of the gladiator bikini that 2005 Miss France Cindy Fabre paraded.
Japan was the featured chocolate country this year, and Japanese Susumu Koyama, 47, was even named “Best Foreign Chocolatier” — winning out over top masters from celebrated chocolate-making nations like Belgium and Switzerland.
The Telegraph has a great photo of Anca Radici, with a close-up of her chocolate stockings and shoes.
ShoppingBlog shows some highlights in video, including the deconstructing dress.
Good photos to be seen on Out and About in Paris as well.
The show ends tonight, so if you’re in Paris, you still have time to pay a visit.
|
|
by Mónica Pinto
It all started centuries ago in the Portuguese convents. The nuns used to starch the habits with egg whites and, consequently, they ended up with huge quantities of egg yolks, so they started making a variety of rich and delicious sweets, mostly using egg yolks and sugar, in fact lots of both. Sometimes they would add almonds and a small list of other ingredients, but the egg yolks and sugar were always the main ingredients of the Portuguese convent sweets.
Papos de anjo, in English, would be something like, “angels’ stomachs” or “angels’ bellies”, and they are one of the most traditional of Portuguese sweets. They start as sugar-free, fluffy little egg cakes, round and smooth, just like the nuns imagined an angel’s belly, but then they are covered with a very sweet and aromatic syrup that makes them a melt-in-the-mouth treat, a delicacy for people with a very sweet tooth.
Enjoy!
Click here for Metric-Imperial converter.
Pastry:
6 egg yolks
1 egg white
Syrup:
Serve at room temperature.
I’m a food photographer and stylist with an Art & Design degree. I live in Vila Nova de Gaia, Portugal, near the sea with my husband, my two boys and my dog. I love home cooking from around the world and have a very special interest in traditional Portuguese cuisine. I love to cook with fresh herbs, edible flowers and fresh vegetables. Some I grow organically in my kitchen garden. Others I buy from local farmers markets. I’m the author of Pratos e Travessas a blog about cooking, food photography and food chronicles.
by Jonell Galloway
This is one of the best and most comprehensive lists I’ve seen about high-quality chocolate adventures around the world. I want to go them all!
Click here to read the entire article.
The evidence continues to build a factual basis that dark chocolate is actually good for you. See the related articles:
And in Peru, they’re still finding new varieties of chocolate. Exciting future for chocoholics! Click here to read.
|
|
You can find the bilingual Spanish-English recipes for these photos at La Receta de la Felicidad. To see more of her photography, look under the tab Food Art, SandeeA.
|
|
Interestingly, when the Oreo was first introduced by Nabisco in 1912, it used a much more organic wreath for its emboss, later augmented with two pairs of turtledoves in a 1924 redesign.
To follow the evolution of the Oreo cookie’s embossing, click here.
|
|
Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
