Hey, it's Friday!

I hope you all had a great week! I ended up shooting everyday, so I haven't done a lot of blogging, but I have received a lot of really sweet emails from some lovely bloggers. It never fails to amaze me how nice and supportive the blog world can be. I so appreciate your feedback and comments, and for taking the time to check in. So to say thanks.....

I think you know by now that one of my hobbies is baking, as well as shooting the baking process. I'll
be adding a set of 16 recipe cards, selected from my "Baked" posts, in a cloth bag, to my shop next week. As a kind of happy-friday-thank-you, I'm offering one up as a give away. All you need to do is leave a comment, to be added to the draw. That's it. Nothing else. I will send it anywhere in the world. I'll make a random draw on June 8th.

Also, I did a very simple, and inexpensive, d.i.y. over at one of my favourite blogs, Poppytalk. If you have some time, pop over! Here's a sneak peek:

I hope you all have nice weekends where ever you are! Back soon.
janis

Baked

Hi everyone! For those of you enjoying a long weekend, I hope you've had a good one. To everyone else, just a big, old fashioned, happy Monday!

I made some really crispy, and pretty tasty, crackers. They are actually good for you too. Super easy to make but, the rolling out, I must admit, is pretty labourious. It's hard work rolling out to 1/8 inch! Keep in mind, it's good for the arms ;)

Walnut, Fig and Flax Crackers - makes about 48 2"x2" crackers

1/4 cup finely ground flaxseed (either grind your own, or buy flaxseed meal from a grocery shop)
1/4 cup whole flaxseed
1 1/2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 tablespoon brown sugar
4 tablespoons unsalted butter, softened
1/4 cup walnuts, chopped
1/2 chopped dried mission figs (any fig would work)
1/2 cup milk

Preheat oven to 325F/160c. In a bowl, combine the flour, baking powder, flaxseed, salt and sugar. Add the butter and mix at medium speed with an electric mixer until the mixture looks like coarse bread crumbs (you could also use a food processor).
Fold in the walnuts, figs, and milk and mix until you have a smooth dough. I use my hands for this part.
Wrap dough in plastic wrap, and refrigerate for 30 minutes.

Spilt dough in two, and roll out to 1/8 inch on a lightly floured surface. Cut with a pastry cutter, or knife, into squares. You can use cookie cutters to create any shape you like, really. Transfer shapes, using a thin spatula, to a parchment paper lined baking sheet.
Bake crackers until golden brown, about 20-25 minutes. Let cool on a wire rack.

I hope you try these crackers out. Again, they're super easy and, if I can make them anyone can!
Have a good day. Back soon!
janis

Sunday Observations

Just a few observations from my very quick trip to Victoria. It's such a pretty city. We squeaked out some beautiful weather for the shoot, so I'm relieved. Whew.

That's what I observed in the 18 hours I was in Victoria. What did you get up to today?

Rained out Photo Shoots

Where are you spring? Apparently you are the worst you've been for 50 years, here in Vancouver. I don't mind a little rain and cold (I keep telling myself that), but you're making it really difficult for me to get several garden shoots wrapped up. The flowers look like they're sobbing. Here's proof....

Off to Victoria for a shoot, this weekend. Always nice to hang out there. What will you be doing? For those of you in the U.S., have a lovely long weekend!

Happy Friday everyone! Back soon.
janis

Vancouver Neighbourhoods

How's your week going? If you're in Vancouver, do you have a voice left after the game last night? 4 more to go!

I shot a story, for Sunset Magazine, about one of my favourite neighbourhoods in Vancouver - Gastown. It's actually in the June issue, which is out now. It does have a touristy side, but it also has some of the best shops and restaurants in the city. Here are a few of the places I shot for the story.

Meat And Bread is a very popular lunch spot. Arrive at door opening, as the line-ups are long!

The Diamond is a fantastic "cocktail parlour". Josh made a real cocktail and I drank it after I shot it. Lesson learned. Don't drink on an empty stomach while shooting a story. ;)

L'Abbitoir is a great little restaurant that was Vancouver's first jail in the 19th century. Love that. It's a busy place, so reservations are recommended. 

That's my mini tour of Gastown! Definitely check it out next time you find yourself in Vancouver.

Have a great day! Back soon.
janis

Baked

Hello Monday! Still lounging around for the long weekend. Love it.

I made some olive biscuits, as a snack to go with cocktails,  and they're both salty and sweet. I found this recipe via the internet a few years ago (I believe it was created by Jean-Pierre Autrand). Must admit, they are a bit different so I think it may be either a love or hate thing for most people. I happen to love them. If you try them out, let me know what you think!

Sweet & Salty Olive Biscuits - makes about 36 tiny biscuits/cookies

9 tablespoons of unsalted butter, softened
3/4 cup icing sugar (I used only 1/2 cup to make them a little more salty than sweet!)
1 tablespoon extra virgin olive oil
1 1/4 cups all purpose flour
1/2 cup cured olives pitted and coarsely chopped (I used Kalamata olives, though the original recipe called for olives from Nyons. Didn't have those.)

With an electric mixer, cream the butter until it is light and fluffy. Mix in the sugar until blended, then drizzle in the olive oil and mix until combined. Add the flour and stir through until the dough is smooth. Add the olives and stir in until completely incorporated into the dough.

Place the dough on a piece of waxed or parchment paper, in the centre. Cover with another piece and then roll out the dough until it is about 1/4 inch thick.  The dough is very sticky, so using paper will make it possible to roll out. Refrigerate dough for at least 3o minutes up to over night.

You can use what ever biscuit/cookie cutter you like, but I used a tiny, round, crimped cutter. Cut out shapes and place on 2 baking sheets lined with parchment paper. Sprinkle a little course sea salt on tops. If you have dough left, roll flat again and place in refrigerator until ready to bake.

Bake in a 350F/180c oven for about 12-15 minutes, or until golden brown.

These mini, paper thin, wood boats make a perfect size serving dish for these biscuits.  I picked up mine at Vancouver Special.

Again, if you make these let me know what you thought of them. I'd love to know!

Have a great day. Back soon.
janis

Sunday Observations

How are you all doing? Hope you're enjoying your weekend, where ever you are. I just watched the Canucks win game 4 in the Western Conference final. 5 more wins to go!

Besides watching hockey, I got up to a few other things today....

That was my Sunday. What did you do? Anyone out there watching hockey these days? ;)

Back soon!
janis