Caprice & Intellect

Surprisingly my last post was on the first day of August, and today I’m posting on the last day of the month. I didn’t realize that much time had slipped in between. A lot of the reasoning for my lack of posting is that I’ve shifted focus (more on my studies at IIN), and I’ve also been more active leading me to do things that don’t take as long, i.e. writing a post. My writing style on this blog is very much compositional, and I don’t feel comfortable sharing something regurgitated or for the sake of posting. I have multiple drafts with ideas and pictures I want to elaborate on and structure into something that goes well together. For later.

But today… I’m not sure what to say, but I do want to say hello. I think for the past month I haven’t known what I want to share. I have pictures, but not much to say. Or is it too much to say, but don’t know where to start? Maybe that’s what happens when you are constantly giving your energy. Actually, here’s a word that’ll carry through this post…

Arrangement

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Accidental groceries arrangement

Collaborative arrangement

1. Grilled halloumi with fresh mint, chopped olives, lemon juice, and olive oil; 2. a salad with cherry tomatoes, avocado, balsamic, and red onion; 3. a salad with radishes, apples, lavender, orange juice, and olive oil.

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Fresh strawberries filled with a raw vegan vanilla coconut cream

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Here’s a dose of what I’ve been up to for Perricone MD on the Daily Perricone.

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Arroz Con Leche Me Quiero Casar…

With the recent launch of my new business, Behind Foods, I’ve been contacted for various services which is so exciting–especially for my creative side! One week I got a phone call from a local charitable organization called Goddard Riverside Community Center. They have various programs for all ages, but I was asked to teach a cooking class for a group of kids in one of their summer programs. I was told their theme this summer was Cuba, so they wanted to learn how to make some traditional dishes. Excited to volunteer, I started thinking about the recipes I could make.

So last week, the day for the class finally came…

It started with nearly a push-cart full of plantains…

At first I thought I was going to be teaching a cooking class in a more lecture-style, but I was relieved and so happy to find out that the kids were going to be helping out too. A collaboration! There were about thirty kids, and they all eagerly took turns to cook in the kitchen.

After the rice was washed and the milk mixture was made, it was time to really start cooking the arroz con leche!

It was a long and slow process, and we all definitely practiced keeping our patience. It just had such a comforting aroma!

The plantains were chopped and ready for frying.

Who knows how long it would’ve taken to chop up the 24 plantains, but with the help of our trusted team the job was done, and done well!

Everyone took turns to learn different things.

There was another young chef with us that mostly managed the plantain frying operation. He definitely knew what he was doing.

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