Leek Bottega, Cabbage and Matcha Soft Serve WIME #1
Haaiiii :)). Who ever is reading this, welcome to my first journal entry hehe :D. I’ve been wanting to do this for some time now. Its exciting to get around to something thats been in the back of your mind and lean into a new practice. I don’t really have a formula for this soooo I’m just going to write what comes up and fine tune over time.
WIME stands for: Whats In My Ecosystem. This is a monthly journal where I share whats in my orbit, new things I love or have been loving and moments or concepts that bring a sparkle to my soul. I also wanted to do this to reflect on life every month and start to bring awareness and gratitude to the small and big moments in life. I’m excited for this cute journal moment right now as I’m typing this! Let’s begin (ﾉ◕ヮ◕)ﾉ*:･ﾟ✧
Food + fashion
I love that food and fashion are starting to be recognized together. I think that art is food and food is art. I use the analogy of modeling. When I’m on set, there’s so many hands and creative minds working together to produce the shot. The model most times is how everyone’s work manifested onto the shot. Hair, makeup, stylist, lighting etc. It’s like the final touch point to highlight their work. I feel an honor and great gratitude to be of service in everyone’s creativity. I feel the same with food. To put a dish in front of someone is the work of many brilliant and hard working people. Just a single dish is handled with so much care from an entire team. It’s cool and exciting to see food as an inspiration for fashion. I just did a shoot were an incredible prop stylist, Allie Ayers, made this bag out of leeks and it looks like a Bottega Cassette bag. OBSESSED. I love playing with food and fashion, it brings me SO much joy.
Yogurt, EVOO, honey and berries
My new favorite new I’m obsessed with. Siggi’s yogurt, some good quality olive oil (I like Brightland), nice local honey and blueberries. YUM!! Its soooo good. I love a double fat situation. The yogurt and evoo balance eachother in such a delightful way. MMM so good!!
Matcha soft serve from Kettl
I pray that Kettl is still offering their soft serve in the fall because it was my favorite summer treat!! The matcha flavor is so rich and the texture of the softserve is soooo creamy. Just a beyond sweet treat that I want all the time haha. If you get it ask for the sobacha crunch on top.
Cabbage!!!
I’ve been in a cabbage era lately. Cabbage core??? I just love how it absorbs flavor and can be used applied to just about any meal. could be used for breakfast, lunch or dinner tbh. I love searing wedges on a skillet, pouring over a yummy sauce and topping it with herbs. I love simple and high yield flavor. Cabbage is that girl.
The concept and aesthetic of an “Eaten Table”
I love going to dinner parties and taking photos of the table after dessert. There’s something so poetic about all the forks, napkins and bread crumbs dancing around the table. It’s kind of like a time capsule of moments. Wine glasses half empty, quarter of a bowl of untouched pasta, the last pieces of salad longing for company. It’s so intimate and abundant to me. How wonderful is it to share time and create moments with people over the act of satiating ourselves. It’s pure magic.
Tomato season (◡﹏◡✿)
I mean this one is kind of self explanatory lol. Peak tomato season is like walking into heaven every day. And I’d like to point out that I grew up not liking tomatoes. I’d see them in the grocery store and just couldn’t fathom the idea of eating one raw. Now… my world has shifted into a world of bounty. The colors, shapes and FLAVORS!!! There’s so many varieties of tomatoes and that taste incredible on their own and even better with a lil salt and evoo. I tried a indigo blue tomato recently and it quite literally ROCKED my world. So yeah, I’ll miss that. But gearing up for the hearty fall and winter season is nice. Full bellies and stillness is on the horizon.
