Last month I wrapped up my online workshop, and I had so much fun getting to know my students and seeing everyone’s progress throughout the month-long course that I’ve decided to host another one this fall in November. It will cover the technical aspects of food photography, food styling, image post-processing in Adobe Lightroom, cookbook writing, and the business side of photography, blogging, branding, and social media. The course begins on November 5th and ends on November 26th and includes weekly assignments due each Sunday with individual feedback. The class will meet via video chat at 10:00 am Pacific Standard Time on Sundays. Each video lesson will be recorded and immediately uploaded to a shared Drop Box folder after it ends, so participants who aren’t able to join the discussion live can view it later at their convenience. Each lesson also has text and photo supplements that will be uploaded to the shared Drop Box folder, as well. Students are welcome to ask questions during the live stream, and there will also be a 15-minute Q&A after each lesson, too! I’d *love* to have you join me, you can read more about the course and register via the link below. FYI there’s a limited amount of spaces available, so it’s best to register sooner rather than later. Hope to “see” you there!
Now, let’s talk about these pancakes 😀 They combine the creamy richness of Vermont Creamery mascarpone cheese, the light fluffiness of pancakes, and the fresh floral citrus flavor of grapefruit all in one dish. Oh, and I mixed together silky creme fraiche and Vermont maple syrup to make what can only be described as a mega-topping, because it packs so much flavor and has an amazing texture similar to a glaze but slightly creamier. Along with the pancakes and maple creme fraiche, I threw some fresh grapefruit slices, kumquats, pistachios, and extra make syrup into the mix for good measure. If you’re unfamiliar with kumquats, they’re little orange citrus fruits about the size of a grape. Their skin is so thin that you just eat them whole, peel and all, and they have this intensely sweet and sour flavor to them that’s strangely addicting (think of them as nature’s Sour Patch Kids). Not only does all of this combine to make one hell of a breakfast, but it looks suuuuuuper pretty to boot. If you’re thinking about making something special for mom (or yourself!) this mother’s day, I *highly* recommend giving this a try. You, mom, and both your stomachs will be very happy you did!