Hi guys! It’s been a long time, eh?
The past month (has it been a whole month?) since my last food post has been jam packed full of photo shoots and prepping for our much needed long Hawaii vacation. As in 20 days long. Oh yeah, I should mention with a wedding, our wedding, thrown in the mix :) May has been gloriously busy with shoots for 1859 Magazine, Portland Monthly Magazine, OX restaurant, portrait shoots of little Latino children and loads of work with Eater. Yeah, I’m tired. But that blissful sort of tired when you’ve been doing exactly what you want to do. That energizing kind of tired when at the end of the day you can truly say, “I love my job”. I’m not trying to rub it in because I KNOW, believe me I know exactly what it’s like to have a shit job that holds you back and keeps you miserable. It’s not so long ago that I was there and I thank my lucky stars everyday for finally getting to where I want to be. And where is that, you might ask? Making beautiful pictures every day and earning a living from it. Shooting for two of Oregon’s premier magazines and knowing, just knowing that I’m on the road to shooting for the biggies. You know, Sunset, Food and Wine and of course the pinnacle, Saveur. When Saveur calls, my head may actually implode. Or, at the very least, there will be champagne :)
A peek into the craziness of the past month
Tomorrow morning Adam and I board a flight to the Big Island of Hawaii. For those of you who don’t know, my mom is from Hawaii. Born and raised in a small town in the northern part of the island called Honoka’a. My grandparents were born there as well and as kids growing up we spent every other summer with them. I know for some of you Hawaii would be a luxury vacation, but for me, it’s going home. My folks are there, my sister and her family are there, and seemingly hundreds of cousins. No seriously, my mom is constantly pointing out people on the street, in the grocery store, where ever. “That’s Johnny, your cousin”, “That’s Deb, your cousin”. No kidding, constant flow of family.
My three-year-old niece, Eliana, wearing the apron I gave her for her birthday. Cannot wait to see her!
There will lazy days on the beach, there will likely be a bit of horseback riding (my brother-in-law is a cowboy. For real), there’ll be food (no I won’t eat Spam), and, oh yeah, there’ll be a wedding. My and Adam’s wedding to be precise. No biggie. Really. I mean, after four and half years we, for all intents and purposes, are married. But we were planning on going to Hawaii anyway (for an astronomical event that Adam must witness) so why not throw a wedding in the mix, right? We’re keeping it simple. Adam in linens and me in a Hawaiian dress (that you can see here on Pinterest). Flip flops, leis and of course family. Just immediate family, eleven of us. A quick ceremony on the beach followed by a luau the next day. And that’ll be that. Simple, straightforward, relaxed.
I think the strangest part will be getting used to saying “husband”.
Greeny Travelin’ Power Bars
I wanted to bring something healthy for Adam and I to snack on on the plane, so I turned to
Heidi Swanson’s 101 Cookbooks because she often posts snacks she makes for traveling.
These are a riff on her Big Sur Power Bars. I included some different grains, as well as powdered greens to boost the health factor.
Greens are optional, of course.
1 tablespoon olive oil
1 cup walnuts, roughly chopped
1/2 cup almonds, roughly chopped
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1 cup rolled oats
1 cup rolled barley flakes
1/2 cup rolled rye flakes
1 bar of dark chocolate, roughly chopped
1 tablespoon wheatgrass powder, optional
1/2 tablespoon spirulina powder, optional
1 cup brown rice syrup
Scant 1/4 cup raw sugar
1/2 teaspoon sea salt
2 tablespoons espresso powder
1 teaspoon vanilla extract
Preheat your oven to 350 degrees.
Place nuts and seeds on a baking sheet and lightly toast for about 7 minutes. Give a stir or a toss once or twice.
Remove from oven and let cool.
Combine the oats, rye, barley, chocolate and greens in a large bowl.
Place grain mix in your food processor and pulse several times to just break down the grains.
Place grain mix in a large bowl.
Pour nuts and seeds into your food processor and pulse several times to finely chop.
Add nut and seed mix to grains and stir to combine. Set aside.
Combine brown rice syrup, sugar, salt, espresso and vanilla in a small saucepan of medium heat.
Stir constantly as it comes to a boil. About 5 minutes.
Stir the syrup into the grain mixture until well combined.
Lightly oil a 9×9 inch Pyrex or baking pan and spread the mixture into it.
Press it down with damp hands and let cool to room temperature before cutting.
Chilling them will help create a firmer bar.