I’ve been cooking.
Sun-dried tomato/mozzarella/basil artisan sausage with pesto pasta.
Farmhouse bread tartine with fresh ricotta, pickled figs, and drizzled honey.
Since being back at school, I’ve been cooking quite a bit. Channeling my baker energies and my unwillingness to settle for mediocre meals means I spend a lot of time in the kitchen. Lots of produce. Lots of noodles. Lots of rice. But I still get anxious cooking meat. And the lighting in the kitchen is awful so capturing nice shots is tough.