Lavender Lemonade

Summer is almost here in Seattle, and I thought what better way to get ready than some refreshing drinks?   This lavender lemonade is pretty simple to make and very refreshing.  Of course you can experiment and make the simple syrup with any kind of herb you like, rosemary, sage, thyme, mint.  Whatever you feel like trying.  Next I might do sage orange!

In other news, I have been shooting and will have some new projects to announce over the next few months, but in the meantime I am enjoying planning an eventful summer.  I am very much looking forward to traveling to see some close friends, and traveling with some close friends this summer!  A wedding, an amusement park, or two, las vegas! In the least I will have some stories to tell and some pictures to share.

Enjoy!

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Recipe from the Kitchn

Lavender Lemonade

Makes about 1 1/2 quarts

1 cup sugar
5 cups water, divided
1 tablespoon dried lavender flowers
1 cup freshly squeezed lemon juice
Ice cubes
Lavender sprigs for garnish

Combine sugar with 1 cup water in a medium saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar.

Add lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 2 minutes, or up to 2 hours.

Strain the mixture and discard the lavender. Pour the infusion into a glass pitcher. Add lemon juice and another 4 cups water. Stir.

Pour into glasses over ice or refrigerate until ready to drink. Garnish with lavender sprigs and lemon slices if desired.

Recipe courtesy of Janice Silva of Green Acres Lavender Farm

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Lake Ozette & Washington Coast

Last weekend I was lucky enough to go to one of my favorite camping places, Lake Ozette, near the Washington coast, with a few friends.  From the lake there is a 3 mile boardwalk path/hike out to the ocean.  I would highly recommend doing it!   The pictures just can’t do it justice.

Enjoy!

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White Chocolate and Citrus Tart

I always have so much fun when I get to work with my friend Allison.  Here is a link to the blog that she works on with another friend Liz at Pie Drunk.  Allison is such a good baker that I get ambitious and really wanted to try to shoot a tart or a cake.  As a non baker, those seem rather terrifying to me.  She thought about some ideas and sent me the link to the White Chocolate Citrus Tart that was done at Desserts for Breakfast.  It was so pretty I just had to try it!  She did a great job making it, and helping out quite a bit with the food styling.   (Recipe from Desserts for Breakfast below the photos)  For our tart, we added raspberries, and lemons, and substituted blood oranges for cara cara oranges.

In other news, I was really excited to have one of my photos featuered on huffington post last week in an article on Beautiful Iced Coffee!!  Click the link to check it out. 🙂 I also have been planning some fun summer trips, and since I love traveling it gives me some really fun things to look forward too.  I plan to shoot everywhere I go, so I will share when I get back, for sure.  From a friends wedding in Chicago, to visiting friends in Colorado, it should be a lovely summer!

 

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Blood Orange + Grapefruit White Chocolate Tart
makes one 9-inch round tart
for tart shell
100 g buckwheat flour
60 g almond meal
40 g brown rice flour
40 g potato starch
50 g sugar
7 Tbspn (99 g) butter, cold and cut in pieces
1 large egg yolk
3 – 4 Tbspn cold water
for filling
100 g white chocolate, chopped
13¼ oz (375 g) mascarpone cheese
3 Tbspn (38 g) sugar
½ cup (115 g) heavy cream
1 vanilla bean
for citrus
2 – 3 small grapefruits
3 – 4 blood oranges
marmalade, for glaze
1. for tart shell. In a food processor, mix the buckwheat flour, almond meal, brown rice flour, potato starch, and sugar until well-combined. Add the cold butter and pulse until the size of small peas. Add the egg yolk and pulse to combine. Gradually add the water one tablespoon at a time until a dough begins to form when pressed together between two fingers. Do not overmix. Remove the pastry from the food processor, form into a disc, wrap in parchment paper or plastic wrap, and refrigerate for at least one hour.
2. Preheat oven to 425° F. Remove the pastry dough from the refrigerator and roll the dough on a lightly floured surface until ⅛-inch thick. Press the dough into a 9-inch round tart pan. Trim and remove any excess dough. If the dough has softened during rolling, return the tart shell to the refrigerator or freezer and chill until firm, at least 15 to 30 minutes. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Bake the tart shell for 13 to 15 minutes until the edges just begin to turn golden. Remove the beans and parchment paper and continue to bake for 3 to 5 minutes more. Remove from the oven and let cool completely on a wire rack.
3. for filling. In a double boiler or the microwave, melt the white chocolate. Let cool to room temperature but do not let the chocolate firm up again.  *AS A NOTE, WE FOUND IT MIGHT BE BETTER TO MELT THE WHITE CHOCOLATE, CHEESE, SUGAR, VANILLA AND CREAM AT THE SAME TIME.  Our white chocolate hardened.
4. Combine the mascarpone cheese, sugar, and heavy cream in a mixer bowl. Split the vanilla bean lengthwise and scrape the seeds into the bowl. With the whisk attachment, whip the mascarpone mixture on medium high just until stiff peaks. Do not overmix. Carefully fold in the melted, room temperature white chocolate. Spoon the filling into the cooled tart shell, and smooth with a spatula.
5. for citrus. Remove the rinds, pith, and seeds from the citrus fruit. Either segment the citrus or cut into thin slices and arrange on the tart. Warm the marmalade and brush a small amount on the fruit for a shiny glaze. Serve the tart on the same day it is made.

 

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Sip Northwest, An Homage to Fromage

In February, I was lucky  to be asked to photograph Sip Northwest’s Cider & Cheese Feature, at Capitol Cider, for their Spring  Issue.  It is always a great time working with Sip, and this was perfect for me since I have an extreme love of cheese.  mmmmmmmmm.  cheese.   It’s by far my favorite food, with a close second ice cream.   I am obsessed, a bit, so of course I was thrilled to be working on this shoot.

Enjoy!

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2 Responses to “Sip Northwest, An Homage to Fromage”

  1. Leslie Patson

    Your work is beautiful Amy – so glad I got to meet you!

    • Amy Johnson

      Thank you Leslie!! You too. I hope you are having a great time in the Bay Area!

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Piroshky Piroshky

I had the opportunity a few weeks back to photograph for Piroshky Piroshky and had a great time doing it!  I always loved their food from when I was a kid.  When I would come into the city with my parents we would stop and get one, quick and family friendly.   They were great to work with and sent myself and my friend, who graciously offered to assist, a giant box of piroshkys to take home.  Delicious.

Enjoy!

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Taylor Shellfish Part 2

Just a few more cute shots from the Taylor Shellfish shoot a few weeks ago. With the styling from Julie Hopper as well.

Enjoy!

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Taylor Shellfish

I was so excited to be asked to photograph for Taylor Shellfish a month or so ago.  My folks had a cabin out in Shelton while I was growing up, and I would spend weeks there as a kid, playing on the beach, digging clams, picking blackberries, walking on the mud flats. If you don’t know, Taylor Shellfish is based out of Shelton, WA.  You can check them out at Melrose Market on Capitol Hill in Seattle. Taylor will be opening up a few new oyster bars in Seattle over the next few months hence the need for new photos.

This was also my first shoot hiring Julie Hopper as a food stylist. She was lovely to work with, as I hope you can see from the photos. Taylor was such a fun client to work with and I was thankful to have my good friend Rolan Wong as an assistant. We got a lot of great shots, and everyone had fun that day. Looking forward to working with everyone from that day again!  It was a great team.  In all we got about 13 shots.

In other news, things have been busy!  I am looking forward to posting a few new projects that I was working on this past week, but for now I am in a sea of editing… Phew!

Enjoy!

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Photoshoot with Stylist Kelsey Eads

A few weeks back I had the opportunity to test with Kelsey Eads, a food and prop stylist who is represented by Sally Bjornsen.  We met and talked about shooting a sandwich possibly, a coffee shot, and some stacked dishes, and of course I was really excited about the sandwich.  I am really happy with the results.  My favorite is the coffee, sometimes you just get one shot that goes off super smoothly.  It is also just so dang cute!!

In other news, I am still shooting and assisting.  🙂 For this I feel extremely lucky!  I am also teaching a small class a few times next month, which will be completely new experience for me.  I have told myself when I graduated that I was not going to let things that are new or that I am afraid of dictate what I do, and ignore my personal feelings about things.  Otherwise I would seriously do nothing! 🙂

Anyway, enjoy the photos!!

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Sunday Bloody Marys

Happy Superbowl Sunday everyone! It is especially exciting around these parts because it’s the SEAHAWKS playing.  The whole city of Seattle has gone crazy. Haha.  I personally know 4 people who are going to the game.  The excitement is everywhere!

Even without the Seahawks playing this year, today is my favorite party of the year! My sister and her husband throw their annual “Super Birthday Bowl” Party in honor of my Brother In-Law’s birthday.  They fly in craw-fish from Louisiana and have a craw-fish boil every year!

I was thinking about what I was bringing today and recipes for game parties and I thought what better drink for a Superbowl party than a Bloody Mary!  I personally don’t drink, but love a good spicy virgin Bloody Mary anyway, especially garnished with asparagus.

Everyone have a fun and safe day! I have to get going, as I still have some cookies to bake and decorate!

Enjoy!

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Recipe from adapted from Food 52

Bloody Mary Mix

  • Vodka of choice
  • 1 32 ounce bottle of V8 (I like Trader Joe’s Garden Patch)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Tabasco sauce
  • Dashes of hot sauce of choice
  • 1-3 tablespoon prepared horseradish
  • salt and pepper
  • lemon
  • celery seed
  • Old Bay
  • garnishes of choice: celery, pickled green beans, and lemon wedges, asparagus, lemon, green olives
  1. Pour 1/4 cup of V8 juice out of bottle into a cup. Mix Worcestershire, Tabasco, horseradish, salt, and pepper into the bottle of V8 and shake vigorously. If using immediately distribute the non-mixed V8 between the drinks.
  2. Add ice to glasses, add vodka, add Bloody Mary mix, add a squeeze of lemon, sprinkle of celery seeds, sprinkle of Old Bay and stir. Add celery, pickled green bean, olives, asparagus and lemon wedge as garnish.

 

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Montana!

Last weekend I was lucky enough to have been asked to go on a road trip to Missoula, MT with some friends.  Since now I have a fairly flexible schedule I decided I was in!! We woke up early on Friday and drove the 8 hours there, stopping at a fantastic burger place called Hudson’s Hamburgers. That was fantastic! Perfect road trip stop, of a burger place which has no frills.  We also went to this amazing pizza place in Missoula, called Biga.

The next day we went for a hike in town, at Mt Sentinel, which is a crazy 2,000 foot elevation gain in a fairly short distance.  My friend Erin and I, while Anne went to her wedding, spent the day wandering Missoula, a town that really reminded me of Austin, TX. It seemed to have a never ending supply of herbal supply stores, and tea and coffee shops. I had been to Missoula several times before in my early 20’s, but never did have much time to explore, since usually I was with friends camping or fly fishing! haha. My favorite was Butterfly Herbs. I wish I would have taken more pictures, but I was painfully aware of how cold it was! BRRR

The next day, we turned around and headed back to the city, in time for the big Seahawks game!  Even I watched it. 🙂 Everyone around here is very excited about the Superbowl!

In other news, I have been busy working.  I will have some projects to share soon! I am also, officially moving my blog from alwayswithcoffee, to my website. It is a little sad for me, but it’s just more cohesive this way.

Anyhoo! Enjoy the photos!

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