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to do. to see. to hear. to love

IMG_3792 even though i just did a food post ( i try to space them out for variety) i am surrendering to doing another…BECAUSE, i am so excited about my new Canon eF 50mm f/1.8 II camera lens . i used one of those nifty gift cards from christmas over at amazon to buy this little gem. i have been wanting to expand my horizons on a new lens, and since i am currently poor…this price was just right. now…i am still learning, so you must bear with me, as i figure out how to get it to focus!  it has been fun to do food posts in this new house because i get way more natural light in the kitchen then i did at my place in LA.

things are starting to look up compared to my previous post. i am going to fully blame that on hormones. sorry, dudes, those of you may read my blog…but it is part of life. i actually got this new iphone app that gives you a daily reading of those little friends whom seem to rule our female lives. so, far it has been spot on. currently, it explains i am ready to take on the world… and i feel just that. it also helps to me to justify that my body is changing on a daily basis and i am not completely insane. phew!

i am definitely a far cry from what i was bitching about in my last post. i took a few little adventures this week and started to embrace this experience again. you know, the one i totally thought was the answer to all my problems. well, it may not be that, but it is an experience like none other. i have rid myself of that deep sorrow for LA and am embracing the beauty that surrounds me.  i can always go back to LA, i can always go somewhere else. for now, i am here and i need to be in the moment. that was the whole point. if i don’t do it now, when will i?

besides making pavlova’s, i have some new creative projects on the horizon, i got a one day wardrobe gig next week in denver, and some of my dearest dearest friends are coming for a visit next weekend. i have some plans for some new hopeful business adventures. one of which, is a new blog. i contemplated switching over this blog so that i could start to collect small advertisers, and a more in depth template, but it just seems too complicated. this blog has become a personal journey, but had kind of always hoped for a more magazine approach, that just never happened. i decided to try and start a whole new space for thirty-something ladies with a simplistic and natural approach to life. i want to include other bloggers contributing to a variety of topics like food,fashion, beauty, interiors, lifestyle, helpful tips, political and social info, music, DIY’s,kinship, etc. i would love to help my network of online friends by asking others to contribute! i will still post on here and also link over to the new site when applicable. of course, i may be jumping the gun on letting the cat out of the bag…as this will take some time to get set up!!!! i hope i haven’t jinxed it. i would love to hear your thoughts on this new idea, if you think you would be a reader, or if you would like to contribute. if so, you can email me at roc.anne@gmail.com. i will post updates as well.

IMG_3779  now, on to pavlovas. i have a weird obsession with whipping egg whites. their thick, glossy, and creamy texture makes me want to dance around in circles. i just find it so beautiful. i often find myself thinking about the magic of eggs. were chicken eggs intended for such greatness? because, i love them. basically, i wanted to just make something and i had the ingredients to make this dish…plus, it is fairly easy. i made a low fat pastry cream to go on top as well as a blueberry and lavender sauce.

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IMG_3701IMG_3798Pavlovas

6 egg whites- room temp

1 1/2 cups of sugar

1 1/2 tbsp of cornstarch

1/2 tsp cream of tartar or white vinegar

 1 1/2 tsp vanilla

pinch of salt

preheat your oven to 275 degrees, you will drop the temperature to 250 degrees when the pavlovas go in the oven. in a mixer, or by hand, beat the egg whites with the cream of tartar and salt. slowly, add in the sugar and then the vanilla. whip until stiff, lovely, glossy peaks form. line a baking sheet with parchment paper. you can draw out one big circle or small ones for individual servings. i just plopped em on or you can spread the mixture using the circles as a guideline (be sure to turn your paper over after drawing on it!) bake for 50 minutes!

low fat pastry cream

2 1/2 cups of low fat milk

1/2 vanilla bean

2 eggs at room temp

2 egg yolks room temp (use from leftovers of pavlovas)

2/3 cup of sugar

1/3 cup of corn starch

in a saucepan mix the milk and vanilla bean until it simmers. scrape the the vanilla bean into the milk. in a mixer combine eggs, yolks, and sugar until smooth and then add the corn starch until smooth again. when the milk is done add a bit to the egg mixture to temper it to avoid scrambled eggs, whisking constantly. once tempered combine all together in sauce pan and cook over medium heat until thick…about 5 minutes. strain through a sieve and cover with plastic wrap until ready to serve.

blueberry/lavender sauce

1 cup of bluberries

1 tbsp lavender

1 cup of sugar

3 tbsps of water

bring all ingredients together in a saucepan on medium heat until sugar melts. lower the heat and simmer until the mixture becomes a sauce.

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Comments

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  1. February 10, 2013

    I tried these out and they are gorgeous. Lovely post with gorgeous photography… thank you x

    • February 10, 2013

      I love this! So glad you liked them! And thank you!

    • February 10, 2013

      I love this! So glad you liked them! And thank you!

  2. February 1, 2013

    Mmmm, I love lavender in food! Great pics, as usual:)

  3. February 1, 2013

    Looks awesome!

  4. January 30, 2013

    God, I absolutely LOVE those pics. As for your upcoming blog…my best wishes! There’s no jinxing someone who’s already great at it 🙂

    • January 30, 2013

      thank you!!! so much! i really appreciate the encouragement!

  5. January 27, 2013

    This sounds amazing!! I’ve been wanting to cook with lavender, was it fresh or dried?

    • January 28, 2013

      it was picked fresh, but then i dried it! just remember to use culinary lavender!!!! and it is very worth buying it, i find it delicious in so many recipes!!!

      • January 28, 2013

        Good to know, didn’t realize there is a “culinary lavender”.

  6. January 26, 2013

    these photos are beautiful, i love that first table-scape! all looks delicious, and your new blog concept sounds great—i’m not yet a thirty-something but would definitely be a reader of those topics, and would maybe even love to contribute 🙂

    thanks for sharing!

    • January 27, 2013

      thank you!!! and awesome! i will keep you updated on the process!! thanks for reading!

  7. January 26, 2013

    I am so excited to hear about your new lens because I literally just bought mine yesterday. Can’t wait to start snapping away…

    Also pavlova=happiness.

    • January 27, 2013

      yes! it is alway so fun to get a new gadget!!! happy shooting and let me know if you learn any tips along the way!

  8. January 26, 2013

    This just appeared like a dream on my screen the second I logged into wordpress and I swear to god my eyes turned into giant cartoon hearts. The necklace is getting SO many compliments! Everyone loves the softness of the leather and the copper beads. Thank you so much ❤

    • January 26, 2013

      i am so happy to hear both of these things!!!! you are so welcome lady!

    • January 28, 2013

      I absolutely love your photography. It’s so elegant and soft… Makes me want to eat the page!!!

      • January 28, 2013

        that is one of the best compliments i have gotten! thank you!!

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