Famosa means “famous” in Spanish, and that’s exactly how I felt when I saw photographs of me posing with food (laughing) at Mosa Asian Bistro, a locally-owned Asian-fusion style restaurant. I have recently had an opportunity to have dinner and catch up with Sophorn McRae, an extremely talented Memphis photographer and blogger at Norococo. I also got to assist her in her craft of making these beautiful images of food. She zooms right in and knows just how to capture the most amazing details and make one salivate instantly when looking at her images. Thanks to Sophorn for taking great photos and writing a nice article. Check out her blog when you get a chance at www.norococo.com. Mmm, that cupcake was good too.
This year, I decided to take my pumpkin carving to the next level by making use of the pumpkin seeds. It was easier than I thought. All I had to do was separate the seeds from the pulp after emptying out the pumpkin. Here is the rest of it…
Preheat the oven to 300 degrees. Wash the seeds and place them wet on a large greased cookie sheet. Bake the seeds for 30 minutes, stirring every 10 minutes. At this point, the seeds should be dry. Add some butter and salt to the seeds and stir. Bake the seeds for another 20 minutes or until they look golden and crispy. Be careful, they are addictive!
Wow, that’s a homepage one will rarely see on Apple’s website. Talking about “less is more…”
“My favorite things in life don’t cost any money. It’s really clear that the most precious resource we all have is time. ~ Steve Jobs