If you’ve been following this blog for the past few days, you know that I’m in Boulder right now.
This morning is the first day of the Food & Light Photography workshop, and I will be heading over to the Rembrandt Yard Art Gallery soon for a full day of learning food photography & styling from a few of the best photographers in the industry.
Needless to say, I’m beyond excited, and nervous!
Before I left home in Atlanta, I found these amazingly cute garden markers by Beach House Living on Etsy. These vintage forks, spoons and knives that have been re-purposed into adorable garden markers. I am planning on using them as props in photos, since I only have a couple herbs in my garden and how can you resist photographing these adorable items!
I loved them so much that I not only ordered a fork, spoon and knife set…
I also got an adorable basil spoon for one of you, my readers!
Of course, you could use the spoon as a garden marker… or you could use it as a prop in some photos. For example, the spoon would have been perfect in one of these peach basil sorbet shots.
To enter this giveaway, just comment on this blog post and tell me:
1. What would you be most excited about using this spoon for?
2. What are your favorite fresh herbs to cook with?
You have until August 9, 2011, 11:59pm EST to enter. A winner will be randomly selected from the entries, and I will announce the results on the blog on August 10 (which also happens to be my birthday!
A present for one of you on my birthday, I love it!). Good luck!
Update: Congrats to Russell at Chasing Delicious for winning the giveaway! I can’t wait to see the spoon in use in many photos to come!
|Summer Squash with Tomatoes & Basil||
- 2 tomatoes, cut into large chunks
- 2 yellow squash, cut into large chunks
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 3 basil leaves, chiffonade
- 1 tablespoon freshly grated Parmesan cheese
- Heat the olive oil in a large pan or wok over medium heat.
- Saute the garlic for about 1 minute
- Add the tomatoes and squash and saute for about 2-3 minutes until the squash starts to soften.
- Add salt and pepper to taste
- Add the basil. Optional: reserve about 1/4 of the basil for garnish.
- Saute for another minute, then remove from heat.
- Sprinkle Parmesan cheese on top, and garnish with remaining basil.
- Serve and enjoy!