
Currently February 2020
Goodbye Feb! SOOO LONG.
PEACE OUT.
BYE.
You were kinda weird!
Not gonna lie.
Here’s what this past week looked like: My Everyday Life Week 9
BASKETBALL SEASON IS OVER. I enjoyed watching the games. They go by fast!

Snapped before my adventure day with Emma.
We went to the city. I always think of my grandpa when I’m in this area.

Legion of Honor! Last time I went, I went with my Mom!
It was her favorite museum.

I obsessed over all of the hands in paintings.

We found a wall of mirrors.

I found myself in some art.



Did you see I’m teaching a three-day workshop in Santa Fe in May? Read more about it here.

It’s already been established that I do not like mayonnaise. You too? Awesome. It also means that I don’t usually like creamy salad dressings or dips because they are usually mayo-based. But this Vegan Ranch Dip isn’t! It’s made with cashews. Cashews are super creamy if you blend them!

It’s another thing that made its way into my #shutterbeanmealprep!

It’s creamy & tangy and a really good substitute for ranch! I added dill because I can’t get enough of it lately. I’d like to put some on a baked potato, dip potato chips in it, or toss it in cooked potatoes and turn it into a potato salad. Let the fun begin! Welcome to the rotation, Vegan Ranch Dip. You’ll fit nicely in my lineup since I’m always trying to get my family to eat as many vegetables as possible.

Need to boost your food photography & styling skills?
Take Food Photography & Styling Workshop in Santa Fe with me this May!

Wanna challenge yourself to style food and create eye-catching vignettes?
