Actually, they're probably better than good enough. However, before taking my mini-hiatus, I was getting a LOT better at food photography! AND styling. Really, look back to my photos from this summer, they were getting SO good! And now... so not-so-good. Somehow, my standards for my own photos are now way too high--anything less than what I was doing, I feel embarrassed to post. And even though these are perfectly acceptable, they aren't good enough in my eyes.
I was getting on FOOD GAWKER FOR ONCE. Sigh.
However, I am kind of forgetting that I left ALL my blog props in Massachusetts (two boxes I'd packed up of plates, glasses, napkins, table cloths, random silverware), I gave up my softbox for sake of room, AND my two little fluorescent lights--all because I couldn't take them with me and needed to sell as much stuff as possible. And now, being unemployed, I can't buy back all the photography stuff I left behind.
When you're following your dreams of moving across the country to a warmer climate, you gotta make some sacrifices I guess. And Austin is pretty great! We're experiencing some pretty crazy cold weather, which I guess isn't too common here, and in two weeks I get to visit home again. I'm job hunting like a madwoman, doing some freelance work, and re-tooling my book proposal. And, Cory and I are moving into our own apartment in January. Keeping busy!
Please note that the rosemary is NOT in the recipe. It was a last minute addition because Rosemary grows like MADNESS over here--HUGE bushes of it. I've never seen so much rosemary. It's pretty cool.
...lots of caps in this post. Hm.
Pumpkin Sage Bisque
- 1 small sugar pumpkin (~2 lbs) peeled, seeded, and cooked through
- 2 large carrots, peeled and diced
- 1 onion, diced
- 3 cloves garlic, diced
- 1 quart chicken broth
- 3 leaves sage, chopped fine
- 1 tsp sriracha
- 1 can coconut cream
- pinch of nutmeg
- salt and pepper
- 1 tbs olive oil + 1 tbs butter
-Add the pumpkin, sage, nutmeg, and chicken broth (you may need more or less, enough to cover the veggies by a little less than an inch) and bring to a boil. Reduce heat and simmer for ten minutes.
-When carrots are tender, puree the soup with an immersion blender or in batches in a food processor. Add sriracha, salt, and pepper to taste.
-Add coconut cream, slowly, mixing constantly, until soup is at desired creaminess. Top with a dollop of condensed coconut cream or sour cream.