This summer, I will be returning to my homeland and teaching a food styling and photography workshop in the French Basque Country, only a short drive away from where I grew up. I taught here last year and it was a really incredible experience to be in my surroundings with people from all over the world.
I have received so many kind emails about “A Cook’s Remedy”. Thank you all for taking the time to write. As I said earlier, this is a passion story project and one that time-permitting, I want to keep telling. We are already working on episode 3, which will be based around the theme of roots, melancholy and the future.
If you saw on this blog yesterday, I finally announced the video project I am working with that explored my relationship with food and community. “A Cook’s Remedy”
Episode 1 and 2 are live on my new website. And here is the recipe for the first episode, gluten-free nettle pasta with morels.
It’s been a while since I have come to this space. Life was busy in 2016 with lots of travel and freelance work.
I have decided that 2017 will be a year of a lot of personal projects and telling stories of my own. So today, I’m thrilled to finally put out into the world a little video series I have been working on – A Cook’s Remedy. A project I have been developing with the help of two amazing women Common Thread Creative.
A semifreddo… semi frozen. No churn ice cream-like. My favorite stage is when it starts to melt on the edges.
I made this recipe for KitchenAid’s blog and you can find it here.
Do make it.