the exciting news

Things are finally starting to fall into place over here.  It’s been a long, two year road, deviating from my background + plan for a career in architecture.  It initially started because there were no jobs to be found once we moved to Colorado.  For over a year, I searched for architecture jobs + everything related, while blogging + learning how to use my camera.  At the same time, my new plan was developing.

I use the word “plan” lightly, because I wasn’t actually making a plan.  The plan was just kind of happening.  I remember having all over the place emotions, not having the answer of what it is I wanted to do with my life.  After 6 years of college and passion for architecture, I was still unsure.  And even right now, l can’t tell you I want to do “fill-in-the-blank“ for the rest of my life. 

But.  Things are slowly coming together and although I drive myself completely crazy, jumping from one thing to the next, it’s a happy crazy.  Usually. 

If there’s one thing I know, it’s that I don’t know much.  Nothing that has happened in the past two years has been predictable or expected.  I don’t know what the next years are going to bring, but that kind of excites me.  And the only way any of this has happened, is with the amazing support from Chris, and my family + friends. 

So why the big heart to heart?

Because something pretty cool just happened.  And cool is quite the understatement.  If you happened to click on the “exciting news” link from the last post, you know what’s going on.  But if not…here it is! 

Remember last year, when I flew to Oregon for a week, to do a photo shoot for Mama Pea’s first cookbook?  Well, cookbook #2 is in the works, and she has asked me to be apart of it once again.  Words cannot express my excitement!  I’ll be flying out a few months from now, to reunite with the Peas, while I photograph, edit + eat my little heart out.

As a fun sneak peak, Sarah has a recipe to share straight from Book #2!  And to compliment her recipe, here is a a sneak peak of the photo[s] you will see in 2013. 

Do you have a favorite?


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Now how about that recipe?

Corn Chowder with Cornbread Croutons [recipe straight from Mama Pea]

  • 1 c. raw cashews , soaked in water for an hour, then drained
  • 2 t. vegan margarine (i.e. Earth Balance) or olive oil
  • 1 c. onion, chopped
  • 1 t. garlic, minced
  • ¾ t. dried thyme
  • 3 T. oat flour (finely ground)
  • 4 c. vegetable stock
  • 1 potato, peeled and diced
  • 4 c. corn kernels, fresh or frozen (roasted, if available)
  • Salt and pepper to taste
  • Cornbread Croutons (see note) and chopped fresh parsley for garnish

Set cashews to soak for at least an hour, drain and set aside.

Place margarine or oil in the bottom of a large stock pot over medium high heat to melt.  Add onion and sauté until softened, about seven minutes.

Add garlic and thyme and sauté for an additional minute.  Sprinkle vegetables with oat flour and stir to coat.  Add vegetable stock and bring to a boil.  Add potatoes and boil for about seven minutes until potatoes are softened.

Remove soup from heat and either using an immersion blender or carefully transferring soup to a blender, add cashews and blend soup until smooth and thick.

Return soup to the pot and the heat and add corn.  Season with salt and pepper and simmer until kernels are tender, about ten minutes for fresh corn and about five minutes for frozen.

Spoon soup into bowls and top with cornbread croutons and fresh parsley.

Note:  For cornbread croutons, preheat oven to 400 degrees.  Cut cornbread [I used my vegan pumpkin cornbread] into 1-2 in. cubes.  Spread cubes on a baking sheet that has been lined with parchment or sprayed with cooking spray and season with salt and pepper, if desired.  Bake for 10-12 minutes or until crispy, turning croutons once during cooking time.


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This soup exceeded my expectations.  The cashews made it thick, creamy, and filling.  The flavor was simple, but spot on.  The roasted corn [I roasted in a pan with 1T of oil, on med-high for 10-12min] was an exceptional addition, and the cornbread croutons were the icing on the cake. 

And another gold start because this recipe was prepped + cooked in under 30min.

A huge thanks to Sarah, for a preview into her book and for giving me the opportunity to continue with my “plan.” 

Whatever exactly that is.