Happy Friday everyone!
What are you up to this weekend? I have grand plans. I will make food. I will photograph making food. I will photograph made food. I will taste and analyze made food. How is the salt level? How is the texture? How is the ease of making? Etcetera. Than I will write about probably a different kind of food. Then I will repeat a few times.
That’s totally normal, right? Of course!
That is exactly why when I was looking through equal quality produce for the ones that would match my photo better and explained “I am a food photographer” I was looked at like I had grown a third eye, *very awkward pause,* “Oh yeah. So you take pictures of food.”
Or, when the repair men came to fix our internet and Christopher proudly showed them the picture he had take of his oatmeal they laughed about what a strange thing for a 5 year old to take a picture of.
Or there was the friend who was trying to figure out why I recently started taking pictures of food. “What’s up with that?”
I generally feel quite odd and self conscious about my blog. I rarely talk about it in “real life” and even avoid the topic sometimes. In all of this I did not really realize how much I was falling head over hills in love with it.
Something recently happened and I needed to face the decision of if I was going to keep on with this blog. I realize that is extremely vague, sorry, but anyways it came up. The thought of giving it up made me so sick to my stomach. I have grown in love with doing food blogging ever since I started it in March.
It is far more rewarding than I would have ever imagined. I love hearing when my little recipes can bless others out there with similar food allergies.
I really enjoy how when I am cooking now I am better able to appreciate the art of cooking. I think I shared this before but the spring before last I was so unbelievably overwhelmed with cooking. It was not something I could not do. If I made something and it did not turn out, I made something new. Since I was still very new to cooking without gluten, dairy, almonds, eggs, and soy, failures happened a lot.
I came to the conclusion that I could begin to hate something I previously enjoyed (cooking) or I could embrace it full fledged and learn even more about flavors and techniques. So, I embraced it. It has helped tremendously!
One of the unexpected pleasures I have found in doing food photography specifically is seeing so much more beauty in my little kitchen as I am cooking. I never really noticed before how beautiful swirling chocolate was, or steam engulfing kale, or the little tiny seeds in pickles. Then trying to capture what I see with a technology based medium and letting my nerdy side out.
As an artist I am always seeking out the unexpected beauty in things so finding it in the thing I spend a massive chunk of my time doing is refreshing.
I realize this has nothing to do with “easiest coconut candies” but it is fresh as needing to face that decision was very recent. We can blame my fingers as they apparently decided to not talk much at all about easiest coconut candies today. Blame the fingers folks.
The candy, well it is mounds of coconut and chocolate. A craving that led to something incredibly easy and delicious. I guess I talked about something else because neither chocolate or coconut need much of an introduction. Chocolate. Coconut.
- 6 oz unsweetened baking chocolate
- 1¼ cup sucanat
- ⅛ teaspoon salt
- 4 tablespoons water
- 4 tablespoons coconut oil
- 2 teaspoons vanilla
- 1½ cup macaroon size coconut shreds (can do toasted for a more intense flavor/texture)
- Line two sheet pans with parchment paper.
- Melt the chocolate, sucanat, salt, water, and coconut oil together and stir until the sucanat is dissolved and everything is smooth.
- Stir in the coconut and vanilla.
- Use a small scoop (or a spoon, but they wont be as even) to make mounds of the coconut. Some of the coconut oil might separate, but it hardens in the fridge.
- Refrigerate until firm. Put into jars or other airtight containers. Store in the fridge.
Savoring Saturdays @ Its a Love/Love Thing