ohio musings, part 1.

Pumpkin Pie

Pumpkin Pie

I know, I know—strange things are afoot at the Circle K. An extended period of radio silence, etc. Excuses, hmmm: let’s see. I had the flu. Twice. My laptop was force fed Gatorade. A camera lens decided it really wanted to get better acquainted with the floor. I traveled. None of that matters now. I missed you and I have news.

While in Portland for VVC last summer, I had the incredible good fortune to form a friendship will fellow photographer and Anthropologie aficionado, Kate. We hung out together for the balance of my time in PDX and promised to get together soon after. That visit happened last Fall when I traveled to Kate’s beautiful home in Ohio. Kate made sure that I had ample opportunity to go prop-shopping (a mutual obsession), showing me some of her favourite haunts and generally aiding and abetting. Let’s just say I had to borrow a large piece of luggage to make the bus trip home. She also made sure I got to taste some of the impressive local vegan scene: the VegiTerranean in Akron, The Flaming Ice Cube in Cleveland, and The Mustard Seed (Akron). I love Kate, her awesome family (including then newly adopted pooch, Cooper), and Ohio so much that I’ve already made a return trip—more on that soon in a separate post.

This first trip was a whirlwind week of prepping, styling, and photographing food, some of the results of which you can see right here.

I made the pumpkin pie using Colleen Patrick-Goudreau’s recipe, a favourite of mine from The Joy of Vegan Baking, which I highly recommend. Kate made the oat berry crumble using a recipe of her own genius creation—she’s a whiz in the kitchen. We worked together to prep and style each dish and then each of us photographed the work for our respective portfolios.

Oat Berry Crumble

Oat Berry Crumble

Kate and I make a dynamic creative team, I think, which is exactly why there will be many more creative projects to come.

Addendum: Kate reminded me that she made the crust for the pie using the food processor.

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