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Who doesn’t like breakfast in bed? It’s a lovely way to take things slowly on a weekend morning. There’s something so indulgent about the process that even though there’s the possibility of things getting messy, I still love to do this once in awhile. I find myself doing this more in the winter, because COZY right? But when I’m having a particularly stressful week, sometimes taking time for myself to do whatever strikes my fancy (including breakfast in bed) is exactly the remedy I need. Scroll down for the recipe for lovely juicy caramelized peach pancakes with heavenly chamomile cream.
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Friends, you never cease to amaze me with your generosity and support – I’m so excited to announce I’m a finalist for Saveur Magazine’s Annual Blog Awards 2017, in Best Food Videos!!!!!!!!!!! What?!!!! I’m so touched. I was nominated last year for Best Photography, and that was a humbling and amazing experience, but this year, I’m FLABBERGASTED and so emotional, because I never really considered myself as a cinematographer – still don’t, actually. My videos are more, well, photography right? As you may have noticed, I have a slight obsession with creating stop-motion videos of food (like this babka one and this pear galette), and in fact, you can make your OWN stop-motion video via this tutorial, and I’m BLOWN AWAY to be nominated for these!!! Thank you, sincerely. I can’t even express how grateful and humbled I am <3.
If you feel so inclined, a vote for my blog for “Best Food Videos” would be super appreciated <3. You can vote here: VOTE!!
And now I have this recipe for you – honestly the best pie I’ve ever made. It’s really the flavor combination – ripe, sweet blueberries complemented by the fragrant, citrus-y yuzu. My husband Alex will forever love apple pie, but even he admitted this pie was particularly tasty, and then very un-healthily ate half the pie. I brought this yuzu powder home from Kyoto, Japan (must blog about my trip soon) and have been dying to put it to use. Sometimes I unscrew the top and just… smell. It’s sooo fragrant. Just a teaspoon will give a treat a wonderful subtle aroma of yuzu.
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YAAYYY so happy for you Betty!!! I LOVE your videos so much and am constantly wowed by your work so am over the moon for you!
With the rest of your post, I do feel you on stress..I feel so much more productive if I take that break to do some baking or go for a run than if I just slob out and procrastinate haha. Tricky though when you have so much on your plate. Glad you are enjoying being in the hospital! xReplyCancel -
Congrats!! This is SO deserved. I’m an easily stressed person and have definitely been struggling with it lately. Exercise and eating well always helps me, as well as getting enough sleep (although I’m bad at actually doing that part). I wish I was better at carving out time to do nothing but sit on the couch and read or watch a movie, etc. Ugh! The never-ending struggle of adulting is real. Congrats again!! So excited for you!!ReplyCancel
Milia is a little piece of heaven tucked away in the mountains of Greece, with delicious food (some of which is foraged from the mountain!) and beautiful scenery, and I was so excited to host a photography workshop there this past April. People from all over the world, including US, Canada, Switzerland, Finland, to name a few, joined me for my photography workshop in the beautiful Milia on Crete Island, Greece, and just learning their stories, hearing their perspectives, understanding their goals for their work inspired me like no Pinterest board can. Words cannot describe how thankful I was for this group of lovely friends during this workshop, and I still smile and giggle as I remember those late nights after lessons with copious amounts of wine, too much food, and lingering conversations.
A year ago, I taught a workshop in Gradara, Italy, where I met Eleni. We connected instantly and kept in touch, and suddenly we were planning a workshop in her home country, Greece. This is why I love doing these workshops. They can get overwhelming in the planning phase, and I have countless nightmares when I think something is going wrong or logistics were falling apart (ask me someday), but the reward lies in the real-life connections made with the people who come, this community that I have loved since I started blogging. A huge giant thanks to dear Eleni and Artemis for hosting, to Milia Mountain Retreat for their hospitality, to Constantina for the help, and big hugs to Jenny, the best assistant who honestly kept me sane :).
I still remember the nerves and angst when I hosted my first photography workshop (see the very first one here!), which were quickly relieved when I realized how wonderful the attendees were, how we could trust our months of planning, how naturally, conversation flows because we all nerd out about, say, mushroom foraging, or finding the right light, or unified sighs of delight as a poached egg is cracked, with the yolk oozing out satisfactorily for the perfect shot. Read more »
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Wow Betty! This has to be my favorite workshop of yours yet! The images you shared really captured the essence of the authentic Greek country life. This post gave me all the feels and I am so happy for you & your attendees that you had the chance to experience Greece in such a beautifully authentic way!ReplyCancel
The theme of the past few recipes have been flexibility, ease, and prep, such as making dressings in larger batches for subsequent uses, chopping up vegetables or fresh greens for easy future salads, making batches of cold brew concentrate so every morning I can just dilute and go. I’m really excited to share this very special recipe for spicy miso soba noodles with salmon, with two tricks to make this SUPER easy, healthy, and fast. It’s one of those weekday barely-any-time-to-unwind nights where takeout is just not appealing, and you want something fresh but with minimal effort.
Melons. As a child I hated them. Hate is a strong word, but seriously I absolutely REFUSED to eat cantaloupes and honeydew (watermelon was always an exception. Love that stuff). Through college I picked them out of my fruit salads and avoided them whenever I could. As I grew older though, I found myself trying it more, especially cantaloupes. I began to appreciate its subtle sweetness and the soft but giving texture of its flesh. It’s the perfect companion, especially for salads!! Plus, their pale orange color with that pale green skin is a swoon-worthy palette, right? To celebrate summer, I decided to put a twist on a favorite: Bellini! Instead of pureed peach, I pureed roasted cantaloupe, added a touch of osmanthus-infused simple syrup for some floral fragrance, and there we have it, a roasted cantaloupe and osmanthus Bellini.
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I continue to feel the same way that you did about melons. For that reason, I rarely order fruit salads unless all of the ingredients are listed. Maybe I’m just eating them the wrong way? The bellini’s look really appetizing and perfect for summer.
I haven’t tried Head Space but it has certainly received a lot of attention lately.
Have a wonderful week!ReplyCancel -
These look so refreshing. I felt the same way you did about cantaloupe and I’m slowly coming around. I never thought to roast it! I’m going to have try that. This is my kind of drink! I use HeadSpace and I find it to be really helpful. I look forward to that 10 minutes. I tried doing the 20 minute sessions, but they would stress me out so for now, 10 minutes a day and it really is helpful. As always your posts are visually stunning. This is one of the hardest parts of doctor training so if you can get through it you’ll be golden. My dad is a pediatrician. It’s tough, but the early days are the most exhausting. XoReplyCancel
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These photos and colors make me so happy Betty! Thinking of you and wishing you a smooth transition into this new routine and variety of pressures. Also wishing I could live next door and prep all of your food for you! Hehe. Naturally. Love you and hope you have the most fruit filled sunny summer there is Boston friend. xxReplyCancel
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Once the weather heats up just a bit, I immediately start making weekly batches of dressing, for all my salads. And by salads, I don’t just mean heaps of fresh greens (which has its place in my meal rotation), but also pasta salads, soba noodle salads, fruit salads. I love the flexibility of these dishes – I can throw in anything fresh in my fridge and with a good dressing, have a delicious, simple, quick meal. My current go-tos, labeled and stored in my trusty mason jars, are this black garlic yogurt dressing I’m sharing below, Laura’s sunflower cider dressing, and a sesame miso dressing. It’s a great variety for my tastes – one that’s savory and tangy, one light and packed with subtle nutty flavor, and a creamy umami dressing. Today, I’ll be sharing with you the recipe for black garlic yogurt pasta salad, but in truth you could use this dressing for anything. Dips, say, or even as a creamy bed under cooked vegetables!! Read more »
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Lists and wall planner calendars, but I’m sure you do that already! And I sneak in blog post writing or photo editing or other jobs if I have gaps in the day at the hospital. My main exams are in November and uggghh I don’t even want to think about them – I’ll be posting less next semester, that’s for sure!! And I LOVE the sound of this dressing and pasta salad – I need to track down some black garlic (PS is the recipe for the sesame miso dressing you mentioned around?! would love to try it!)ReplyCancel
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Rotations at the hospital? How have I missed this – and I’m fascinated! Please share more about this if you don’t mind? And I bow down to you because you do about four different jobs as near as I can tell. (And this isn’t a veiled plea to return my email – our paths will cross when it is meant to be.)ReplyCancel
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How I wish I had a bowl of this in front of me betty! No joke, I’m not a big pasta person, but looking at this combination with that creamy dressing has me wanting to bolt to the store to pick up a package. I love hearing about your life, mainly cause I miss you so it makes me feel like I’m there with you ;). Hoping balance comes soon with your new work schedule in full swing, friend, always remember the power of saying “no” to things when you can for your sanity. Love love love you. xxReplyCancel
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I agree with everyone else who commented, staying organized is key! But, I do think there is also something to be said for giving yourself grace and not getting down if something doesn’t get done when you want it to. I work early hours in my day job, so sometimes I try to squeeze in blog stuff before/after. Other days it doesn’t happen, and you know what? That’s ok! Stressing myself out over it isn’t going to propel my career forward any faster 🙂 Cheers to this savory salad and sending you all the good vibes for starting your rotations soon!ReplyCancel
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I have no idea how you are managing everything! You are good at so many things- choosing and balancing is such a feat. I feel inspired to seek out black garlic because it’s sounds so complex and intriguing. And I’m completely in love with this wood surface! I feel like I’ve been looking for something like this for so long. Is this an old table or is it a food photog surface that you were able to order?ReplyCancel
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Mmmm… I recently picked up vaqueros at Rancho Gordo. The bean broth is super tasty when added as a substitute for water in bone broth. Have you ever tried corona beans? They are white and incredibly fat, also super creamy and a little sweet. I’ve never seen black garlic before: where did you find it?ReplyCancel
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I am obsessed with black garlic! What a great way to use it. It probably sounds weird but as for balancing work, blogging and me-time, I find that meditating for a tiny 10 minutes a day helps and exercising too. It’s well invested time that puts me in the best mindset possible to make sure that, even if I have a busy day, I get through it with a smile on my face and without stressing out about the gazillions of other things I need to get done. ( :ReplyCancel
I have been dreaming of switching to linen sheets…your pist may have just given me the extra push to finally do it! And this whole caramelized peach breakfast in bed situation sounds amazing!
I am so in love with this color palate you’ve got going on in these gorgeous photos. So softly sunny and lightly cozy. I think if I had those linens and these pancakes, I wouldn’t leave my bed all weekend. Sunday pancakes are my no-fail ritual, but I’m always switching up the recipe. These are going straight to the top of the list! xx
This is so so beautiful betty <3 I love your colors and these pancakes sound unreal. xx
Chamomile cream?!… Sounds amazing! I will try it… by the way, just voted for you!
Cheers from BZ!
These pancakes look droolworthy and delicious.I would not mind waking up to such a lovely and inviting breakfast.
I can imagine myself waking up in linen bedding and eating Caramelized Peach Pancakes with Chamomile Cream. It’s really good dream. Linen bedding can be so soft soft and organic, I have one set from Magiclinen e-shop: https://magiclinen.com. I think it’s really magical.
I absolutely love this color combination! I am in the process of redoing my bedroom and would love to know what the names of your sheets and duvet cover are?
They are from Morrow Soft Goods!!!!!!!!
I tried out this recipe. Caramelized peach pancakes with chamomile cream taste awesome. This recipe uses classic buttermilk batter which I love.
Awesome! the food looks and tastes divine this is actually a masterpiece amazing display I feel hungry every scroll I make thanks for sharing.