I missed my usual monthly blog post for the month of December. Let's just say I was working very hard and leave it at that.
I've been taking on a few new food challenges recently. One of them is featured in the photograph below and that is cooking a fish while leaving the head intact throughout the cooking process. mmm.. Lake Trout stuffed with spiced fruit and nut cous cous. At the Keweenaw Co-op, I have taken to more cooking shifts where I find myself being inspired by seasonal vegetables. Seared Baby Bok Choy with Pancetta Vinaigrette and Roasted Brussel Sprouts with Pears and Shallots stick out in my mind.
As for my photography, winter has brought a slow season. Or maybe I am the slow one. At least the summer is already brimming with weddings...