I guess I'll answer that question for myself too. I've been doing that thumb-twiddling thing, keeping my eyes peeled for a Facebook status tag from any of my art buddies with the words "nominate" and "Art Challege" and "3/5". But sometimes you can't wait for life to happen to you, you should just do as you want to live! (But still, shame on you, friends!) I'm like the girl who buys herself roses on Valentines Day. HA! Sometimes you gotta do what you gotta do. And I really wanna play the art challenge already, so here is my first project. Don't be so surprised that it relates to food (they all do/will). This is a photoseries I shot as a sophomore in college that was a visual representation of my own personal interpretation on the stages of food temptation. Looking back now, there are A LOT of things I would do differently if I approached the project today, but still, the images are thought-provoking, and they shake something inside of me when I look at them, so there's nice potential there.
thanks bear for always being an amazing model!
A VERY BAD Vegetarian Sammich
on a pretzel bun, no less
I PROMISE YOU, YOU NEED THIS IN YOUR LIFE
Hopefully you'll feel similarly after you've tried one for yourself.
Makes 4 Servings
Time: approx 20 minutes
I want to call this series the Procession of the Hot Chocolate Explosion Series. And the photo beneath is Chocolate Explosion No.1. And that is followed by No. 2, No. 3, No. 4, and so on, until… well it's completey all over my table.
The Perfect Christmas Dessert!
Such a simple dessert that'll still make you look like a kitchen pro and give your annual Christmas party that WOW factor, and what's even better, they're already perfectly portioned and ready to eat too!
I used a pop-over pan to make them individual cakes in the perfect size.
With an electric mixture, mix together the cream cheese, goat cheese, and sugar. Add the eggs one at a time. And pour in the vanilla extract, and add a pinch of salt.
Crush up the Oreos in a food processor and add in the melted butter, pulsing until it begins to clump together.
Spray your pop over pan with the vegetable spray, then take some of the Oreo mixture and press it into the bottom of the pan to create a layer about 1/4 inch in thickness. Add the cheesecake mixture about 1inch in thickness, and alternate with the Oreo crust, ending with a layer of Oreos on the top.
Fill the rest of the popover holes the same way.
Bake @ 350 degrees for 11-15 minutes. Or until cooked through. Chill for at least four hours, but preferably overnight. And Serve!
Seeeeee! All gone!
Perhaps moving away to Boston will take a toll on my health? I found myself, cornered into a life of less sodium and rare meat rarely whilst living in Dallas under the roof of a non-meat-eating counterpart. Unfortunately for me, outside of sugar, meat is my biggest weakness!
My boyfriend, a vegetarian, a boy raised to use tiny pinches of salt to flavor gallons of soup at a time, a guy who chooses fruit popsicles over chocolate ice cream, curbed me. Sure, I've had some bad influences on him too. Now, I can catch him sneaking pads of butter into his breakfast oatmeal, and extra bites of a heavy dessert after the meal is through. But I'll also admit that he's inspired me all over again to make healthier choices when I can, because for a while there………..
ever since I started working in the food business it has proven more than anything to be impossible and more of an abstruse goal to make healthy choices regularly.
I have to say that this breakfast was a long time coming. And I ate it without the hurt stares of my vegetarian boo since he wont be flying to Boston for a couple more weeks. And despite the fact that I'm posting this so the world can see, maybe still, he'll never know that today, on the lovely morning of December 8th, I ate a huge portion of bone-in steak braised in 365 butter and sided it with a nice curdle of scrambled eggs. :)
My upbringing has been completely saturated with southern cuisine (in the best way imaginable), so structuring a Thanksgiving menu involves a good amount of traditionalist attitude, and constant corrections from my father (the passer-downer of my grandmothers flawless Mississippi recipes).
I'm typically cornered into a grocery list that calls for a minimum of 2lbs of butter, some type of bitter green, and I'd be a fool to forget the package of smoked ham hocks. Every once in a while, I make the stance to utilize my artistic license on the tried-and-true, considering I'm the one who usually cooks the meal anyways… and when that happens, things like this recipe sneak its way onto the menu. I mean why have traditional Thanksgiving biscuits when you can make them chocolatey and then drizzle them more in a luscious chocolate ganache?!?!?!….As horrible as it sounds, screw butter and plain biscuits! They won't be missed this year!
To make this recipe:
Since we are talking about just spicing things up, I use an amazing and very traditional, flaky biscuit recipe, with just a few minor alterations.
2 cups of all purpose flour, sifted
1/2 cup of great quality coco powder
1/2 tsp of baking soda
1 tsp of salt
1 stick of unsalted butter cut into small chunks
2 tbsp of veggie shortening cut into small chunks as well
1 1/4 cup of iced low fat chocolate milk (Shatto or other quality brand)
1/2 stick of melted butter
Preheat the oven to 450 Fahrenheit
Add flour, salt and baking soda into the food processor. Mix until combined. Then add the cold butter and shortening to a food processor, pulsing until the fat is broken up to the size of peas approximately and incorporated into the flour.
Freeze the mixture for 15 minutes to allow the butter to set up again.
Remove it from the freezer, put it back on the motor, and slowly drizzle the VERY COLD chocolate milk into the flour mixture, pulsing continuously until it just forms a ball. Don't over mix.
Dump out onto floured surface. Gently roll with rolling pin to 3/4 to 1 in thickness, and cut them with a floured biscuit cutter.
Place them on a baking sheet, brush the tops with the melted butter, and bake them for about 10 minutes or until theyve risen and are toasty brown on the top!
8 ounces of semi sweet chocolate
1/2 cup of heavy cream
1 tsp of orange zest
1/2 tsp of ground espresso
Melt the chocolate over a double boiler, add in the heavy cream, stirring constantly, and finally stir in the zest of the orange and the espresso. Serve on top, inside or along side the biscuits for extra yumminess.
For Tips on Making Better Biscuits:
Well I haven't officially announced it to the world, i.e. Facebook, (and I say Facebook with great sarcasm because it has unfortunately monopolized the worlds communication networks), however, soon this world will catch on to my behind the scenes shenanigans. I have been laying low for sometime, plotting my next move, literally, and the results are final: I've been accepted to Boston University for their Graduate Program in Gastronomy. That's right my readers, this time 2017, I will be set free and searching, on another one of my crazy journeys, a self-guided mission to find what projects to slide into with a MLA in Gastronomy clasped in my right hand. What a dream!
It was a distant wish that I decided to bring to life, when I realized I only had one life, and that passing up the opportunity to study courses like "Mastering Wine:Skill Development" or "The Many Meaning of Meat", would be something I'd never be able to forgive myself for. So I resigned from my current position at the photography studio saying goodbye to unforgettable friends, turned in a well-revised Graduate application, and waited a total of 13 days to get a much appreciated letter of acceptance.
I did it! But now that I established that groundwork, every other practical issue began piling on top of that good news. I've lived in Texas for so long, I don't even know where I stashed those below-the-knees winter coats I used to roll into half the time in college, and I admit it, I've become a frazzled mess when placed in front of a subway or commuter rail. Navigating public transportation frightens me, and I have gotten so used to the loyalty of my own car. And the list embarrassingly continues.
So November crowns itself the month of Mental Winter Preparation, and with that title comes the experimentation of a few different soup recipes to keep me sane when I finally do make it up there to that negative degree weather. (You'd think I was from Florida or something) ha!
I'd be a fool not to bring at least a couple soup recipes with me on my journey. And this is one I'll share with you, the other one is a boxed Red Pepper tomato soup I got from Costco just in case an emergency strikes, and my oven breaks down. (Agirl's got to prepare for the worst!)
Warning, this soup is to for the diet-friendly; it leans more towards the consume it so it'll stick-to-your-bones-for-an-extra-layer-of-warmth type of eater.
3 cloves of garlic (minced)
1 small onion (diced)
3 tablespoons of jalepeno (diced)
1/4 cup of celery (diced)
1 tbls of chopped fresh rosemary
5 tbls of unsalted butter
2 tbsp of Olive Oil
1/4 cup of flour
2 cups of Chicken or Veggie Broth
One bottle of your fav IPA (12 ounces)
1 cup of heavy cream
1/2 lb of sharp shredded cheddar
1/2 cup of shredded smoked Gouda
Salt and Pepper
(Cube a loaf of pumpernickel and toast the cubes on a sheet pan with olive oil, salt, pepper, and garlic powder)
Caramelized Red Onions
Sliced red onions and cook them slowly on the stovetop with butter and a thyme until translucent and sweet.
In a large pot melt 2 pads of butter with olive oil, and throw in the onions, garlic, jalepenos, celery, and rosemary. Cook until translucent (10-12 minutes) on medium heat. Add the rest of the butter to the pan, and then add the flour, and allow to cook a bit to remove the raw flavor.
Deglaze the pan with half of the bottle of IPA. Next add the broth, and stir well. Remember to keep tasting to add more salt and pepper as you go. Next add the heavy cream, shredded cheese, and the rest of the IPA and stir until combined. Cook until thickened. In the interim, toast the Pumpernickel croutons and caramelize some onions to top off this ooey gooey winter soup.
The recipe make about 4 nice servings of soup. You can close it up and keep it in the refrigerator for a few days or freeze it for up to a couple months.
I came up with this recipe after I bought Ottolenghi's "Plenty", (which I'm completely engrossed by) and I turned to page 22. I was blown away by the beauty of what I found in such a simple recipe that just used a little bit of intentionalism and planning. His "Surprise Tatin" used caramelized potatoes, lined in a decorative wheel of concentric circles, and just the arrangement had me chewing on the edges of the cookbook at that point.
It was a planned date. The last Hoo-Ha. The last go-round with my boss. I gave my notice for the job a bit ago, and then we decided to celebrate with a final testing date, a day for me to cook and for him to shoot one last time. I thought it out in my mind. I landed on cheesecake, and remembering the flashing gorgeousness of Ottolenghi's tart, I knew I wanted it to be a ravishing, planned-out, and textured with repetitive shapes and glistening sugar. So I chose beets. The elevated potato. Bright red, starchy, slightly sweet, and at it's core, even more concentric circles. So, I followed through, replacing the potatoes in his recipe with roasted beets, and draining a ribboned egg and cream cheese mixture on top of it, and then layering that layer with a sliced almond graham cracker crust.
1lb of peeled beets (different kinds/colors) cut in 1/4 in disks and roasted.
3 tbsp of sugar
2 tsp of butter
1 sprig of thyme
3 packages of cream cheese at room temp
1 cup of sugar
2 egg yolks
1/2 cup of sour cream
1 tbls lime zest
1 tsp vanilla extract
3 springs of thyme
8 sheets of Graham Crakers (crushed into sand!)
1 and a half sticks of melted butter
1 tbls of cinnamon
1 tbsp of lemon zest
1 cup of sliced almonds
1 pinch of salt
2 tbsp of brown sugar
Butter and line a Springform pan with cut parchment paper. (you may want to wrap the outer edges of the pan with a skirt of aluminum foil, to keep what may leek through the cracks of the pan from soiling the bottom of your oven. On the stovetop, start making your caramel by cooking your sugar and butter. Stir it constantly and carefully with a wooden spoon until it reaches a semi-dark caramel. Then pour it into the bottom of the springform pan, tilting the pan so the caramel slides all around the edged. Throw in the sprig of thyme, and then layer the roasted beets on top of the caramel in a nice pattern. Let it sit and harden.
Preheat the oven to 3oo.
Now make the cheesecake batter. Combine the sugar and cream cheese first, eggs one at a time, and then the following ingredients, mixing until it's well incorporated. Then pour the batter on top of the beets, and place the pan in a water bath, and then place the sheet in the oven and let it back for 30-45 minutes or until it's cooked through. pull it from the oven and then make the crust.
Combine all the crust ingredients and layer it over the cheesecake, pressing gently and making sure to create an even layer of crust. Then crank up the oven to 425 and brown the crust until its crunchy. it should take about 10-12 minutes. When it's golden brown, pull it from the oven, and refrigerate for at least 3 hours or overnight. When you're ready to serve, remove it from the Springform, and flip it upside down, and cut!
In the end, the Pepto Bismol colored cake wasn't one for the photography books, but it was a piece of cake intened to be added to the recipe books, and to my tummy, of course.
I've been watching way too much Chopped on the Food Network lately. When you start having nightmares about Chris Santos biting into a raw piece of chicken you cooked, it's a sure sign you should probably reevaluate your priorities. I've gotten to a point in this obsession, that while watching the show, after the mystery box of ingredients are revealed, I pause my DVR and off-the-cuff try to come up with a plan for quality execution. Upon resuming the show, I'm always surprised by the other contestants decisions, and the competitive side of my personality emerges. It's a fun game to play.
Thankfully my guy has currently been guilty of a few obsessions as well: Roasting peanuts, people! He's been fiddling with a roasting recipe from the internet for the past week now. From baking, salting, shelling, burning, and re-baking every day now, he's left containers of cooked peanuts stashed all around the kitchen. It was now my opportunity to utilized them, thinking they'd be a perfect ingredient to highlight the creamed peanut butter soon to show up in a separate component of the dish.
It was time to put the peanut butter somewhere; it was the main ingredient, so I had to be sure to give it the most attention. I blended peanut butter, olive oil, green onions, garlic, basil, lime, and yogurt in the Vitamix.
For another type of texture, I starting caramelizing finely chopped mushroom that eventually turned into a miso gravy. I had no idea how it would all come together, I just continued to work, constantly checking the clock.
11 minutes left. Where had all the time gone?!
I refocused, and remembered that it's supposed to be a breakfast challenge. How would I communicate that? I immediately pulled out a huge pot, filled it with water, added a little vinegar, and poached a few eggs, but after that, there were only 5 minutes left, and I realized, Shit! The Sriracha!! How did I forget??!
I couldn't just top the egg with plain Sriracha from the bottle. Santos would never let that type of negligence go! I scanned the pantry looking for the perfect thing, then out of desperation, I opened the bottom freezer drawer. What could I use in here? I thought. Then I saw the frozen raspberries I had taken home from a shoot we did earlier this week. Perfect! It'll balance out the heat of the Sriracha perfectly!
I added about 4 raspberries to a pot, poured a little water over the top, and brought the pot to a boil. Time was running out. Thank goodness I only had to plate it once. I poured my Sriracha into the Vitamix I panickly cleaned while the raspberries softened on the stove. Once they were just soft enough, I poured the hot liquid over the hot sauce, added a pinch of salt, and a couple more frozen raspberries and whipped it up. Perfectly emulsed, I spilled it all over the top of my poached egg.
Then I threw my hands up in the air like they tell the chefs to do on the show, and yelled "Time!" (typically Ted Allen's job)
I then placed the plate in front of Eric for evaluation…
"What you have in front of you chef, is a Poached Egg on a bed of Miso Mushroom Gravy, with a side sauce of Peanut Butter Pesto topped with a Raspberry Sriracha Glaze. Enjoy."
Your Not-So-Typical Cooking Tutorial On Making Yummy Shortbread Cookies
Over the past year, the idea of starting my own YouTube channel to share my recipes had been tossed around my ears by different people in my life, and a few days ago I finally heard it. And so there I was, Friday morning, my laptop facing the kitchen, stacked on top of 4 very thick cookbooks. But I stood awkwardly in a pool of reticence and reserve as I looked into the green light, and heard my words bumpily erect from my lips. You would've thought I was standing in a crowd of people, the way I hardened. I did it over and over again, speaking and pausing and clicking "Stop Capture", hoping that the more I spoke the more natural I would feel. But after an hour had passed, I was left with a spirit of exhaustion, and a collection of insufficient clips that equated to a string of absolute nonsense. I had to take a seat. I felt defeated, and my dreams of ever being a television personality were heavily questioned. I couldn't do it now (video blogging), and if it was an eventual learned skill, I realized how much work that skill would take to develop.
Then, after a small stretch of time passed, I stood back up shedding the pessimism. I then grabbed all of my pre-measured ingredients that were set up as props to fiddle with during my speech about the ease of "Making Shortbread Cookies". I fastened my Cannon to it's tripod, flipping the button to the video icon, and just started filming the beauty I saw in the food as I made it. It was a simple solution, uncomplicated by sophisticated words and forced smiles. It was just natural. And I had so much fun. So I'm sharing my first ever cooking tutorial with you now! I hope you enjoy, and feel inspired to make it yourself.
Because The Existence of Mushrooms Make Being a Vegetarian A Picnic In the Park
In all seriousness, portobello mushrooms are meat's fraternal twin brother. Their thick, juciy texture make for a killer replacement. And the thing is, after omitting every kind of animal meat from my diet, be it red, white or blue for the past month, suddenly my cravings for that cherished cow came charging back with spirit of retaliation. Luckily I've been through this before. So I had a few ways to handle it. Most of the time there's the unfortunate presence of some unescapable bystander that labels me "Vegetarian", so the option of driving to some down-home burger establishment to devour a mess in a bun is crossed off my list of alternatives immediately (to avoid any moral questions). So I then either take a couple vitamins (boring), or I cross my fingers and pray I basketed a couple of Bella patties from the grocery store on my last run. This time I had.
I also must inform you that I've stumbled into a grilling streak. Every week it's some new food obsession. This week: Fire! If you follow my Instagram, you'll see a couple of unlikely ingredients that have stumbled onto my grates. I'm excusing myself though, because it IS July, and the weather prompts these things. Last night I reignited the charcoal two whole times, grilling everything from salmon to s'mores. Those poor, globby marshmallows got the butt of the heat though, and stood dangling from a skewer in slow, slow torture. I used that grill for all it was worth for sure.
Somewhere in between it all, I managed to marinate the two mushroom patties I had on hand in a decadent juice of soy sauce, apple cider vinegar, a strong, local IPA, Garlic Salt, and coarse ground black pepper. They sat in that tasty liquid for at least an hour, got tossed on the flames, and once they sweat on the grill, top and bottom, they went back in those same juices overnight! So by lunch time today, they were ready to be slapped on crusty Ciabatta bread and dressed with all my craved toppings. I used a chipotle mayo, smoked gouda, watercress, tomato, oh! and some rings of onion I managed to grilled too.
So, if ever you're trying to cut back on hormones and/or that recently debunked pink slime possibly swimming in your t-bone, grill up some mushrooms instead. :)
Chocolate Chia Tofu Smoothies for Weight Loss and Beauty
I started to believe that I had a possible thyroid problem. I'd eat as clean as possible(with the exception of an irresistible baked good here and there), work out, apprehensibly watch 90 lb girls eat sugar-packed carbs and meaty spaghetti, and after all that the scales seemed to struggle more than ever to hold me up. "You're a whole 2 lbs heavier! Well how'd you manage to do that?" It would tease. So eventually I stopped stepping on that tormenting block of glass, and began listening to the cries of my own body instead.
I noticed that my belly would start to swell uncontrollably if I ate fruit hours after lunch. So I stopped. If I had fruit after breakfast, it could only be a banana, because that's was the only fruit that would cause no symptoms. I stopped eating large amounts of meat too. I've always been in the habit of substituting ingredients, making healthier alternatives to my most craved recipes, but it wasn't until I just stopped and started listening to my body versus the rest of the world's advice, that I discovered what was more fit for me specifically.
And today, after a break from weigh ins, I stepped on that haunting and dusty scale, to find out that I was a whole 12 lbs lighter! Granted it's been half a year that it's taken me to drop that small amount, but for me, I'm happy to know that it's actually been a lifestyle change instead of just a quick fix diet plan.
I wanted to share one of the protein shake recipes that I've used after one of my cardio workouts. I found a version of this recipe online, and added extra ingredients to it. It was originally a beautifying smoothie, great for improving complexion and the moisture in the skin. So I jumped right on it. My addition was the flax seed and the banana for extra omega-3's and potassium.
Dreaming of My Future Travels to the French Quarter.
My family reunion this year will be in New Orleans. And as a food junkie, I'm sure it's obvious that this city ranks high on my Quintessential Travel Destinations list. I've been there a number of time, starting young. And from the beginning it's had 5 stars before I even understood I was rating it. It invited me with culture, and flavor. And immediately become a comforting oasis. So every time, and this time coming, when I go, I will eat, and I will eat a rainbow of spices I won't be able to adequately describe to you. If you've never been, my recommendation: Don't dabble about. Go. Immediately. To the French Quarter. To Cafe du Monde. And wait in what will probably be a significant line, even during the off hours mid-week. Grab a bag of beignets and a cup of coffee, and sit at one of the white wire tables. and bite and sip and absorb every sensation of that environment. Feed off of it. Even the goofy pigeons that'll likely plead for your bread. Close and open your eyes and take in every bit of it.
This entire period of anticipation has been hell. Just thinking about those piping hot puffy balls of sugared dough dancing around on top of my tongue ignited the impatient person within me, a person which secretly has never been easy to control anyway. And I went to the store and bought one of those instant boxes of the "Cafe du Monde Beignet Mix" to fry at home. Please understand that I am very ashamed to admit this, so be kind in your judgments. I do know that nothing will be as profound as those fresh, yeasty, French Quarter versions. Maybe the environment plays a more critical role in the flavor than I know. Who knows? The only thing I do know is that two and a half weeks from today, I will be home from my heavenly vacation, and at least 5 lbs heavier due to overconsumption of beignets. And in the meantime, stocked with half a box of instant mix just in case there's some emergency situation. ;)
These guys were rolled out with chunks of fresh nanners, fried, dusted with sweet sugar, and drench in Ghiradelli Caramel Sauce. Because I can never just stop at plain. Shame on me :0 And shame on Eric for stealing most of my dessert!!!!! -__-
For Those Late Nights You Want To Drink Herbal Tea In A More
Make sure the cookie dough is taken from the freezer to defrost. In fact, it's better to leave it in the fridge; the dough needs to be cold, so the butter inside doesn't melt, but you want the dough to be malleable enough to mold with your hands, so don't keep it frozen. Use 2-3 cookies to fill a small 4 in. ramekin. Butter and flour the inside of the dish and then press the cookie dough down and up the sides of the ramekin making sure you have an even layer of cookie dough everywhere, about 1/4 in. in thickness all around. Cut off any excess dough at the top. Then place the cookie ramekins in the freezer for about 10-15 minutes to let them set up again. Preheat your oven in the meantime, then let them cook until you see the cookies start to rise in the center. Once this starts to happen, go in
(Makes 2 large servings)
- Extra virgin olive oil
- 1/4 cup of red onion (chopped)
- 1 clove of garlic (diced)
- 1 stalk of celery (diced)
- 1 container of fresh shiitake mushrooms (rough chopped)
- 3 large eggs
- 1 and 1/2 cups of cooked brown rice
- large handful of torn or chopped basil leaves
- 1/2 tbls of chile flakes
- 2-3 tbls of soy sauce
- 2 tbls of rice vinegar
- extra basil for garnish
- Sea salt to taste
Add a few tablespoons of your olive oil to a large frying pan. Once the oil heats up, are in the chopped red onion and chopped celery. Let it cook together for a minute and add the diced garlic and the chile flakes. Now let that all cook together for a few more minutes until it gets slightly tender. Add the mushrooms that you roughly chopped. Don't cut them too small; they are going to be the most prominent texture in the dish, so you want them in bite-sized pieces, at least. Shiitakes are a great meat substitute. They have a full-bodied flavor profile, and their chewiness is totally comparable to beef, but you certainly don't miss the beef in this version.
If most of the oil has been absorbed from the pan by the time you add the mushrooms, add a little more on top of them to give them some flavorful moisture to soak up. Stir everything together and let the mushrooms sear and get a nice brown color on their skins. Add a little sea salt to taste. Then crack the three eggs inside. Turn down the heat, and gently cook the eggs, letting them soft scramble. Then add the pre-cooked brown rice. Stir everything together, letting the rice get a little fried as well. Add the soy sauce and the vinegar, and throw in the torn basil, allowing everything to come together. Pull the pan away from the heat, and serve!
Here's a sample of my weekly grocery list:
- Large Container Drained Greek Yogurt (Fage, preferably)
- 1 Vanilla bean (scooped of its bean and mixed into the yogurt)
- Chopped mangos
- Granola! I like Udi's Gluten-Free Cranberry Granola (it has lots of crunch)!
- Honey or Agave to taste
- Eggs (just in case I need to bake something)
After making this recipe so many times, even throughout my college years, it has become just a regular sight to see. Nothing extraordinary, nothing special, certainly nothing worth capturing on camera, or so I thought. So, I continued with life, unaware of the beauty that I clasped in my little ol' hands...literally... in a 4 inch portable mason jar...
until I brought the thing into the studio one unassuming day. With the rush of morning, I skipped sitting at the breakfast table altogether, and grabbed anything I could put my favorite food into so it would come with me to be eaten regardless of time. I looked into the cabinets and found the perfect thing, a shiny new mason jar, metal lid equipped. I layered up my yogurt, granola, and bright and beautiful chopped mango and repeated that one more time, sealed it, and I was off to work. When I got there, I noticed people kept staring at it, and proceeding the stares came the questions. They asked what it was, and their intrigue threw me off. Finally, my boss says, "You should shoot that!" Not fire a gun at it obviously, but capture it on camera. So I began to look at it as I had years ago when I first stumbled upon its greatness. This parfait WAS a looker, and it was certainly ready for it's closeup! And so here it is, in it's glorious simplicity.