French Onion Soup
Days go by lately and they pretty much look the same. Write write write. Camera camera camera. Write write write. It’s pretty intense. It’s very insane and I would not change it for the world. Writing this book is the toughest thing I have ever done. Finding my authoring voice as well as my "manual-guideline" writing voice, as well as analyzing hundreds of my own pictures to make sure they are the best in the category they will be used for. I wondered the other day is 5pm was a decent time to finally brush my hair…
I am learning tons. About the world of editing and publishing, myself, others. About having someone busting your chop and being always one step ahead. I thought I did not sleep much, I think my editor got me beat. I often wonder if I am slow or it’s just the subject matter that makes me slow down and double triple check how I put it down on paper. I have never pondered words and dissected pictures as much as I have been doing the past couple of months. And there is so much still left to do and so little time to do it in.
I do believe I’d feel different if I did not have to work my regular job at the same time. Yep. The bills still have to be paid, regardless of how long my behind is glued to the office chair or my eyes to the computer. This is by far the most challenging thing I have ever done in my career but it’s looking to be a dance of two or three of anything at least until July. And for some insane reasons, it’s not stressing me out one bit. It’s gotta be because I am doing a job that makes me smile every morning I get up.
I equated it to kitchen work the other day to Bill as we were looking over the schedules. Last time I felt such a high and peace of mind all jumbled together was when I was working in a restaurant kitchen.
Talking about restaurant kitchens…I am starting the photography for Virginia Willis’s cookbook this weekend and I am looking forward to working with a dedicated crew of women, from cook to food stylist to yours truly behind the camera. We have a packed schedule the coming 3 days so you won’t see me pop around here much. Once the shoot is over for the day it’s back to writing and editing my own material. Lots of recipes to be covered for her and we have for mission to find the cover! Ah…no pressure!!
I am ready! With the intensity of the last few weeks, it would be easy to forget proper nourishment. Except I am not one to forget to eat. When time is of the essence, soups and salads are my true staples. It’s usually the same lentil or split pea soup but since my buddy Chris posted his French Onion Soup, I have been obsessed to make a big batch of it. Paired with my favorite salad of the moment and I am set. Perfect bite of comfort and TLC during quiet and studious days.
I am hoping to get plenty of "behind the scenes" shots for you guys. So stay tuned!
French Onion Soup: Click here for the recipe.
I’d never trust just anyone to make good onion soup like my mother used to make but his…wow! Make the time to put a batch on the stove. You won’t regret it. Use gluten free bread and you are good to go!
For the salad, lately it’s been rotating around these ingredients:
– greens, granny Smith apples, feta, pomegranate seeds, vinaigrette.