Malibu Vineyard Floral Photo Shoot

 A day full of bouquets! 

A recent and great photography opportunity came up for me to help a friend out with his company's flower website. The plan was to spend the day at a local Malibu vineyard, cielofarms.com and shoot lots of colorful roses in amazing settings. I put myself to the challenge and when creative minds put their passions and hearts to work beautiful stuff happens!

Website coming to you sometime this November look out for it!
30BOUQS.com

The 'models' were well behaved!

Here's a before & after shot. With overhead shots sometimes 'accidents' happen, like tennis shoes!

Our view.

Amazing texture.

Beautiful wood bench.

And then there's the macro lens shots. Love my new lens!

Vintage pics.

On Sunday I worked on some lifestyle shots.

I absolutely love the magenta and white roses!

Behind the scenes..at Cielo Farms - vineyard in Malibu, CA

The water well shed was built with beautiful recycled wood from another construction site's leftovers. I want one for my backyard please!

Men (attempting) to flower arrange :)

Even behind the scenes prep work was beautiful!

The picture taker!

The Team.

School's Out

Congratulations Andrew!

 Make the most of your summer before you head off to college in the Fall. 

 Sleep in, swim, hang out with friends, do nothing before everything is expected of you!

Make us proud.

xoxo

Aunt Patsy

Gluten Free Biscotti

Biscotti - meaning twice baked

A twice baked biscuit originating from the Italian city of Prato dating back from the 18th Century. In modern Italy they are also called "cantuccini"  (little nooks). These long narrow treats, are made dry and crunchy by cutting the baked loaf of dough while still hot and baking in the oven a second time. They also can be stored for long periods of time. Being very dry, biscotti are traditionally served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called Vin Santo.

Beyond Italy they are more frequently served with coffee, cappuccinos, lattes and black teas! In Spain they are commonly served with a small glass of sweet dessert wine such as a muscat or moscatell.

Although biscotti is commonly made with flour, eggs, sugar, pine nuts and almonds I decided to adapt a recipe for a gluten intolerant close friend of mine, and voila - delicious!

PISTACHIO CRANBERRY BISCOTTI

1-1/4 cups almond flour

1 tbsp arrowroot powder

1 tsp sea salt

1/4 tsp baking soda

1/4 cup agave nectar

2 teaspoons orange zest

1/4 cup dried orange flavored cranberries

1/4 cup pistachios

In your mixer combine almond flour, arrowroot powder, salt and baking soda.

Mix until ingredients are well combined. While mixing add agave syrup and orange zest until the dough starts to come together, about 1-2 min. Work in cranberries and pistachios and gently form a ball with your hands. Form the dough into a long log

Bake for 15 min @ 350 degrees, let the log cool for about 45min to 1 hr. 

Cut the log into 1/2" slices and place back onto the backing sheet.  

Bake for another 15 minutes and reduce the oven to 300 degrees.

Let them cool down to set.  

Enjoy!

Lemon 'egg' cake!

Happy Spring. Happy Easter!

Happy Valentine's Day!

Wishing you all a day surrounded with love...

and something sweet too!

Happy Birthday Ashley!

Sweet 16.

 I hope you have the happiest of birthdays!!

Enjoy the stacks of cookies specially made for you!

 You and me, we go waaaay back. Thank for taking time to share a cup of tea with me...

 and sharing your art work...

and helping me bake...

and decorate...

...and for being there for me when it was my turn. 

Thanks for being always sweet and special. 

Happy Birthday!

love, 

your other BFF aka Auntie Patsy!

Happy 2012

I walked into a book store today and to my left I saw well intended eating light and diet health books; and to my right I saw well intended work-out books. In front of me were the 75% off discounted Christmas left overs.

Guess which direction I walked in?

If you guessed the discounted Christmas section then you know a little more about me. I love a good bargain! And, I also love delicious a guilt-free dessert! So today I made lite strawberry Jello! Ok, you're right it's not a labor intensive dessert requires an oven! So here's another savory recipe that ALSO does not require an oven. It's truly simple to make. I know this may sound strange to a few of you but trust me, add this recipe to your list of new things to try for 2012 ,if you haven't already savored this before.

Aged Balsamic Vinegar with Strawberries!

The balsamic vinegar and black pepper intensify the flavor of the strawberries and bring out their sweetness. This dish is great on top of your salad, over a slice of pound cake and whipped cream, over ice cream or the way I like it, served alone! Recipe follows.

Aged Balsamic Vinegar with Strawberries

1 quart of Strawberries

3 tablespoons of sugar

coarse black pepper

2 tablespoons of balsamic vinegar

Hull the strawberries and cut them into quarters lengthwise.

Place in a non reactive bowl, such as glass and toss gently with sugar and vinegar. Allow to rest for about 15 minutes so that the strawberries macerate in the vinegar and sugar mixture. Add 4-5 grinds of coarse black pepper. Allow the flavors to blend for another 5 minutes before serving. 

A little history of Aged Balsamic Vinegar

A condiment originating from Italy. The towns of Modena and Reggio Emilia have been producing this since the Middle Ages. True balsamic vinegar is made from a reduction of pressed white Trebbiano and Lambrusco grapes. The resulting thick syrup, called mosto cotto in Italian, is then aged for a minimum of 12 years. 

True balsamic vinegar is rich, glossy, deep brown in color and has a complex flavor that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks. As Vinegar ages the flavor intensifies over the years with a minimum aging period of 12, 18 and 25 years. The older the better! Bottles can costs between $150 - $400 each!

 A great 'starter' bottle I recommend is the one my husband got in his stocking this past Christmas - heavy stocking! We're addicted won't go back to less than 25 years!! This bottle can be purchased at William Sonoma, Olivier 25 year Barrel Aged Balsamic Vinegar $28. It's a hint thicker than most sold at your local chain market and has a slight taste of sweetness, if you taste compare to what you currently have at home and pour some over your homemade salad you will immediately know what I mean. We got to sample it at Williams Sonoma (didn't want buyers remorse!), just ask them to pour you a sample!

Happy Shopping!