Hello from the Basque Country where I will be spending the month of July. I just returned from teaching a workshop in the French Basque Country and will share photos from that time soon.
But in the meantime, I wanted to share with you the recipe I recently photographed for The Pantry Seattle.
Blossoms in the spring.
Fluffy egg batters coating flowery crunch. Fry. Then sprinkle with chili salt.
I am back with more images of my time in Peru with Gentl & Hyers. This was the true adventurous stage of our trip where it really felt like we parted from Western civilization. Hannah took us to her beloved Q’eros where we met the most generous families and children in the harshest climate and altitude I have ever experienced. We spent three unforgettable days in the Andes Mountains living with indigenous families, learning about their way of life, breathing air at 16,000 feet, fishing, camping and hiking.
If you follow me on Instagram, you probably saw that I traveled to Peru last April for a workshop with Gentl & Hyers. I am so excited to finally share some of my images from that adventure.
I have been making a lot of pasta lately. Some for work but also at home. Every time I pull out the pasta roller, step stools surround me and I see kids standing next to me ready to go. Guaranteed.