Well I had no idea that starting a culinary blog 2 weeks ago would change my daily life as much as it has so far. Of course with the start-up of any new business or project, I guess it’s normal that the amount of work needing to be done looms over you, and consumes your brain 24/7. Me and my brain are ok with that. And I knew there would be a slight learning curve to tackle with a few of the newly acquired hobbies that go hand in hand with blogging like: a DSLR camera, Photoshop, and building a website. I never had any false expectations how this was going to be as easy as just making a yummy dish, snap a good shot, and write about it.
But what I didn’t expect was the way my brain would start to take over my dreams in my sleep, with reoccurring nightmares involving exposures, apertures, ISO’s, photoshop, and culinary math conversion problems. Ugh. Admittedly, I’ve been studying a TON of tutorials all day long, so it’s no wonder WHY this is happening. But when it’s bedtime, I would love to SHUT IT OFF. Unfortunately my brain has other plans throughout the night. And I would consider forgiving it- if like perhaps it figured it all out before I wake up. But it hasn’t happed yet. I wonder if there are any hypnotizing tutorials out on the market? I’m a very right-side of the brain creative kind of girl, so when I’m forced to use the other side… well, it kind of hurts.
Cooking comes very natural to me and it’s always been a therapeutic experience in my life. (The same goes for “shopping”). Since that left side needs an attitude adjustment, I figured the best thing I could do right now is use a little “therapy”. Today I woke up with a new attitude and decided to stop reading and start practicing. A morning yoga class helped me get centered and on the right path. That was followed by a trip to the grocery store, where I gathered ingredients for a light and healthy salad. Beautiful citrus fruits caught my eye, along with some bright colored beets and I decided to design a salad that, as well as being delicious, would also be visually stunning to practice my photography skills.
I love the different ingredient textures and the balance of contrasting flavor profiles in a dish. They really play off one another. In this salad, the earthy, silkiness of the beets pair up nicely with the crisp and juiciness of the citrus fruits. The bitterness of the frisee and endive bring out the sweetness in the grapefruit. The avocado and the feta cheese add a creamy mouth –feel, that contrasts with the nutty and salty roasted marcona almonds. I chose a simple citrus red wine vinaigrette that wouldn’t mask any of the ingredient flavors. A refreshing, and nourishing lunch that was also picture perfect (beginners’ luck most likely) and almost too pretty to eat. Almost….
CITRUS BEET & AVOCADO SALAD w/ RED WINE VINAIGRETTE