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{inspired by : sungold spaghetti}
1 Novwell, summer is gone and we are in the autumn months and slowly transitioning into winter… and as the seasons change, so does my palate and therefore, what i enjoy to cook and eat.
i recently decided to leave the social media world for a while. it’s just too much and it’s not what i signed up for. i only mention that because sometimes i did enjoy getting inspired by other foodies while scrolling and sifting through the mostly nonsense, and i found the recipe for this dish. it is one of my new favourites that i now eat on the regular. it was particularly awesome to make it when i was able to grow my own tomatoes.
i miss having a garden so much it hurts.
this dish is so simple to make. i was so happy to see that i could find sungold tomatoes at my local grocery store since i am not able to grow my own. they are so wonderful! they are like natures candy… sweet and tangy… and if i’m not mistaken, they are less acidic than regular tomatoes (which is really important to me at this time in my life.) they are so juicy and they pop and burst in your mouth and make a delicious sauce! when i saw they were on sale in the late summer, i bought a bunch with the intention of making some of this sauce to freeze so i could enjoy it during the approaching wintertime. it freezes really well and during the cold months, is so comforting, refreshing, and satisfying.
ingredients are simple, as always – measuring with your heart :
- sungold tomatoes
- sweet onion
- garlic
- olive oil
- spaghetti or pasta of choice (thin spaghetti is the food and foto choice)
i think the key with this recipe is to make sure not to use too much of the onion and garlic. you really want the tomato to be the star. the aromatics help with overall flavour, but we don’t want to overpower the delicate taste of these beautiful summery golden tomatoes.
the best method i’ve found is to add the onion, garlic, and tomatoes to a bit of olive oil in a sauce pan and simmer very slowly, adding a bit of water as to avoid any burning. the tomatoes will eventually burst and create a wonderful base for the sauce.
once the tomatoes are fully cooked, transfer to a blender and marry all those flavours together. cook the pasta until al dente, then add in a bit of starchy cooking water to the fragrant sauce and then add in the noodles. remove from heat and top with freshly grated parmigiano reggiano. transfer to a bowl and finish with (homemade) croutons and fresh parsley. *chefs kiss*
usually i have a small cucumber salad on the side… nom nom.
this really is a dish for tomato lovers!
have you ever tried sungold tomatoes? shoutout to daphne oz for the inspo on this! she’s just so classy and such a foodie!
{pastini AKA italian penicillin}
17 Octoh! we are officially in soup season and this foodie girl couldn’t be happier. 🙂
autumn is my favourite time of year when i feel like i thrive the most! although, i admit i do not love the change of light and losing of light and such, but i do love the food and the smells and the colours and the leaves and the slowing down…
mostly, i love making soups and so now is the time i will enjoy them more often. during summer months, when frequenting the farmers markets and local farm stands, i tend to stock up on fresh veggies (and/or delightful friends gift them to me), make my own broth, and create tons of soup to enjoy during the winter months.
this is such a lovely simple dish that is apparently a staple in many italian kitchens. it’s a way to get extra nutrients in your diet without actually eating vegetables, it’s a way to sneak in vegetables to kiddos, and it’s super health-conscious and fantastic as we move into the fall and winter seasons.
for me, the hardest part was finding the pasta shape. this teeny tiny pasta shape {pastina} is what makes this dish so special. it just feels so comforting and easy to eat and almost nostalgic. that’s kind of what i love about ancestral food… there’s just something so special about the simplicity of these comfort foods and how they’ve been passed down from generation to generation.
it all starts with the basic mirepoix blend… simmered in chicken stock {homemade is best – although this one is beef, i also make it with chicken} and cook until the veggies are tender. next, remove veggies from the stock and blend with a bit of the liquid. add mixture back into the pot with the pasta and cook until desired consistency. sometimes i add water or more broth. typically what i do is make the mirepoix blend ahead of time and freeze. then when i’m ready to serve, i heat the mixture and add the pasta as to not overcook. either way, basically it’s delicious no matter how you serve it.
finish with a healthy topping of freshly grated parmigiana reggiana and fresh parsley. sometimes i also add homemade croutons for a bit of crunch and extra flavour. nom nom! slurp slurp!
have you ever had this classic italian dish? do you add variations to it? i hope you try it sometime, it may change your life! 🙂
{sally salad volume 2}
24 Sepas many of you already know, i am sometimes referred to as “sally salad” because well… as the kids are saying these days, IYKYK. 😛
i created this big salad a couple weeks ago for a gathering and people often comment on how good my salads are. to be honest, i’m actually not sure why haha. it could be because of the dressing i use {it’s kind of a trade secret but i don’t gate-keep – so feel free to comment or ask}. that said, what i feel may be the case, is that i put a lot of love into food that I prepare/cook. it is truly a love language for me. it’s like – being in the kitchen is one of the only ways i feel i have any sort of control most of the time. i get to create on my own terms, in my own way, with my own rules, on my own time. and i deeply love that… especially in todays world. but also, i truly do enjoy sharing food with others and so i tend to believe that people can feel that when they eat the food i make. it’s a beautiful thing, really.
so anyway here’s a pretty salad i recently made 🙂
starts with a bed of super crispy romaine lettuce… with cucumbers, tomatoes, olives, carrots, celery, sweet onions, fresh parsley. sometimes i like to add cabbage or artichokes… or in this case, i did add a little heat with some peperoncinos. always finished with my favourite champagne vinaigrette. very much the epitome of “eat the rainbow” 🙂
nom nom!
{speaking of eggs – jammy eggs are my jam!}
22 Julit’s hard for me to believe that there was a period of time in my life when i simply did not like eggs. like, what?!
but thankfully that has changed and now i love love love them. i think it’s so interesting how they can be prepared so many different ways. fried, baked, poached, boiled, in a salad, on toast, in baking… the egg is for sure “eggcelent” (pun intended).
i think i am still trying to perfect the “jammy egg.” it’s always been my favourite way to enjoy eggs… that creamy custardy center, that’s the key. recently, i was experimenting with the jammy eggs that typically accompany a good bowl of authentic ramen, which i have been fully craving lately. so, i did a bunch of research and tried to make them in the food and foto kitchen.
i cooked them in boiling water for 6 minutes, then transferred them to an ice bath until fully cooled, then peeled and stored in the fridge in a mixture of coconut aminos, soy sauce, rice wine vinegar, and sesame oil for about 24 hours. when serving, i sprinkled with sesame seeds.
for a first time try, i think they turned out pretty good! I devoured three of them this morning!
#nomnom
what’s your favourite way to enjoy eggs?!
{foodie friday : farm fresh fried egg}
18 Julmost of the time… it’s just… the simplest things… that bring me happiness…
like this perfectly cooked sunny-side up egg from a local chicken mama friend… lightly pan-fried in local grass-fed butter… with a beautifully-coloured yolk and custardy-center… isn’t it so pretty?!
if you saw my last post, you know that my sweet kitty is no longer with me… and i still feel that loss on the daily… especially when i make eggs… callee always loved them and she could smell them from all the way on the other side of my apartment when i was making them in the kitchen… after i was done eating, i would always let her lick the plate… and in her later days in life, i would make a special egg just for her… because she was always worth it… ❤
#nomnom!
how do you like your eggs?
{homemade classic chicken cutlets}
3 Marhow silly is it that i had never made chicken cutlets before yesterday?! haha. my best friend and i were talking about this the other day and was asking how i should prepare them. i did a lot of research and took his advice, but ultimately added my own little flair to it 😉
and basically it doesn’t matter that i had never made them before or that i was making it up as i went along… because when i finally made them, they were AHH-mazing!
after pounding out some already-thinly-sliced chicken breasts…
i created a seasoned flour/egg mixture/parmesan breadcrumb dredging station…
fried in some coconut oil… then i finished them in the air fryer for a perfect crisp… and dusted with parmigiano reggiano…
finally, dressed the cutlets with an arugula salad doused in meyer lemon and olive oil…
OH MY WORD! so good!!!
#nomnom!
this has quickly become one of my new favourite staples in the food and foto kitchen! what is your favourite way to enjoy chicken cutlets?!?!
{yellow watermelon!!!}
19 Sepi’m a little late posting this, considering the season is over now. but this is one of my favourite things of ALL TIME! and i was so excited this year when i was able to get my hands on not only one but TWO yellow watermelons! the first time was from a dear friend who shared her CSA {community supported agriculture} box with me when she was on vacation. and the second time was randomly at an amish market – both times were locally-grown, which makes this foodie super happy.
i was thinking the other day about how many farms there are where i live… i literally drive through so many of them on a daily basis, all within 30 minutes in any direction. and i love knowing where my food comes from. seeing the actual field where this watermelon was grown is SO COOL and i believe it makes it taste better! 🙂
the farmer i spoke to about this watermelon said they even grow orange watermelons! so next year i have to make sure to look out for that! i would love to get a red, orange, and yellow and compare them side-by-side.
for me, yellow watermelon has a slightly different taste and texture. it’s hard to explain but i prefer yellow over red. if you have a chance to get your hands on one, i guarantee you won’t be disappointed.
they are usually in season and available in late july or early august… nom nom!
happy farmer audrey 🙂
have you ever had yellow watermelon? i truly hope one year i can try to grow my own!
{first diy reuben sammy}
4 Aprwell i’m just full of firsts in 2024! especially in the kitchen!
recently, i randomly decided to make my own reuben sandwich at home. it is most certainly my all-time favourite sammy! there was a glorious place in denver called masterpiece delicatessen and they made THE BEST reuben sandwich! {recently found out they closed, bummer!} and since then, i’ve been trying to find a place that creates one in the same way… alas – to no avail, i have yet to.
BUT! – as usual, when i can’t find what i want, i try to make it myself. and i feel like i was able to artfully recreate this specialty in my own kitchen, and i must’ve eaten one every day for like a week – haha!
complete with homemade russian-style {aka thousand island} dressing and homemade saurkraut! 🙂
this totally hit the spot… perfectly toasted marble rye bread, superbly savory pastrami {sliced thin and stacked high, of course}, delightfully melty swiss cheese, crunchy and punchy {and gut-healthy} sauerkraut, and slightly sweet tangy russian dressing… *chef’s kiss*
what’s there not to love?!
nom nom!
{happy 12th birthday to food and foto dot com!}
22 Marit’s my blog’s birthday today! 😀
WOOHOO!
it’s hard to believe that it’s been 12 years since i started this cute little blog and created my website!
it’s been such a fun journey and i have thoroughly enjoyed this artistic and expressive playground. not only do i relish in taking fotographs and eating delicious food, and rambling about random things, but i very much also delight in writing about said things and sharing it with all of you!
if you are new here – WELCOME! and thank you for stopping by!
here’s a little something i wrote 12 years ago about myself… so funny to look back at that time in my life. i remember exactly where i was sitting when i very first sat down and decided to create this space on the internet. a space to express myself, to share my passion for food and fotography, and to explore my storytelling in a personal way.
i pour a lot of my heart and soul into this space and what i love most about it is that i can be as creative as i want in how and what i share. i also feel like this blog holds me accountable in a way… as in, helps me set aside time to be creative. i don’t have a lot of social media and although i do try to maintain it, this blog and website has been and will continue to be my main focus. it’s personal. it feels different.
in 12 years i have been fortunate to have over 1800 of you wonderful readers subscribe to my blog and take the time to read and engage… and for that i humbly want to express my GRATITUDE. especially to those of you who have been with me the entire time… from the start… encouraging me, supporting me, being my personal cheerleaders! THANK YOU! my hardcore fan, ANT – you know who you are! thank you for your unwavering dedication to supporting me and for your amazing friendship! i wouldn’t be here without you.
this year i am focusing a lot on maintaining food and foto dot com in a more consistent fashion. when i first started, i was blogging up to 5 times a week – whew! and for a little while, i wasn’t blogging at all. now, i believe i have found a healthy balance. my life has taken many twists and turns in 12 years. you’ve seen me living in a tiny house, traveling to new york, cooking yummy things, drinking yummy things, growing yummy things, and writing about all kinds of things like astrology and the moon… and of course, my kitty. sometimes i’ll look through my old posts and i think to myself, “wow, did i really just say all that on the internet?!” haha. but most of the time i laugh at myself and realize that in 12 years, a lot is bound to change… this blog, the world, life, ME…
{then and now} – wow!
and some things haven’t changed… i am a creature of habit and my “look” and “style” and overall marketing within this space is something i have not wavered from… i put a lot of thought and attention-to-detail into my blog, my business cards, the food i cook, my greeting cards, my art, and everything that is food and foto dot com – the aesthetics, the representation, the feel – all of it! this blog is an extension of WHO I AM… much of which is consistent, reliable, and faithful… and some of which is ever-changing, ever-growing, and ever-impermanent. and i celebrate all of that! 😀
so i’ve learned to have patience and grace and appreciation with myself over the years…and mostly – have a little fun!
and i hope you have a little fun while you’re here – click on some things, learn some things, teach me some things, share some things… and remember to keep it seriously simple!
AND! this is still hands down one of my favourite fotos of all time :
also – this one is a classic :
{it’s true!}
❤ ❤ ❤
nom nom click click!
{(not-the-first) homemade maryland crab soup}
7 Mari am undoubtedly a marylander in this one particular way… i could unabashedly eat crabs almost every day!
{also, i’m a poet and didn’t know it}
okay, maybe not every day, but like… all the time.
if you know you know… in that, maryland is known for their blue crabs… caught fresh off the chesapeake bay and steamed in savory spices like old bay or JO and a bit of local beer… served piping hot with corn, potatoes, and sometimes hush puppies.
but also, recreated in a simple vegetable soup… which freezes comfortably and easily.
so, that’s what i did last summer… bought a bunch of steamed maryland blue crabs… hand-picked them all… saved (most) of the meat… added it to my homemade soup recipe… and froze it…
and NOW! i get to enjoy it in the colder months… share it with friends and family… and reap the benefits of my patience, self-control, and overall appreciation for homemade preserved food…
i sometimes also make a cream-of-crab soup/dip and i’ll mix the two… this picture/recipe below is classic maryland crab soup with a tomato base. my favourite preference for sure.
audrey michelle’s homemade maryland blue crab soup :
- 28 oz. crushed tomatoes of choice
- 32 oz. chicken and/or veggie/seafood stock
- 1 can light beer (yuengling is my choice)
- carrot
- celery
- onion
- garlic
- corn
- potatoes
- cabbage
- green beans
- tomatoes
- fresh lemon
- OLD BAY!!!
- S&P to taste
- 1 pound crab meat (or as much as you want!)
typically, i build my soup in “layers” – starting with sautéing the mirepoix mix in a little olive oil and/or butter… splashing some white wine in the pan, then adding the broth… next, the canned tomatoes (or blending a little of both and then adding to the pot)… then, depending on if you are using fresh or canned veggies – add those in layers also… if fresh – start with potatoes and a little crab meat… then add in green beans, cabbage, corn, potatoes, tomatoes, and lastly tomatoes… add old bay to your preferred taste, S&P, and finish with more crab meat. i like to layer in my crab meat for flavour but also because the meat will break down and “shred” as it’s cooked… therefore, the final step for me is to add in crab meat at the very end while it’s cooling (whether or not i’m freezing or serving immediately) and then i also serve it with a fresh jumbo chunk on top and a sprinkle of fresh parsley, squeeze of lemon, and more old bay.
this is hands-down my favourite soup of all time. have you ever had it?!
NOM NOM !!!
{first pancakes of 2024}
31 Janpossibly my first pancakes… ever?!
i am feeling pretty proud of these {cute} little {yummy} pancakes that i made on the morning of new years day… particularly because it was my first time in my adult life that i’ve made them from scratch. i always felt so intimidated, so i just never tried. {silly, yes.}
i know that it may seem so simple, but this is a big accomplishment for me – haha! ironcially, making pancakes is a very simple process and i can’t believe i took so long to do it. these were rather delicious. and simple ingredients of course…
the basics :
- flour
- sugar
- baking powder
- pinch of salt
- melted butter
- egg
- milk
mix dry and wet ingredients separately…
heat in a cast iron skillet with a little butter until bubbly… then flip…
serve with softened butter and maple syrup… and nom nom!
they were rather fluffy and delish, if i may say so myself. 😉
{deconstructed sushi}
30 Septhis is the time of year when my diet always starts to change a bit… the transition between summer into autumn, the temps cooling off (although – we are expecting temps close to the 80’s again this week!) so i find myself craving different types of foods… on the precipice of being ready for soups and squashes, but also wanting less “light” dishes like salads, etc. (although – i still eat a salad every day!)
this is one of my favourite in-between meals. i’m calling it “deconstructed sushi” 😀
i love sushi in general… but i had also been trying to find ways to satisfy the craving at home without breaking the bank. i saw something like this on a social media platform and i decided to try it. it’s basically all of the ingredients in sushi, but without the rolling mat. 😉
simply mix all the ingredients together – rice (cooking hack : buy the par-cooked bags so you can heat them up with ease!), imitation crab meat, avocado, cucumber, spicy mayo, sesame seeds… nom nom!
serve with nori sheets like a little sushi taco!
furthermore – i sometimes eat nori or seaweed by the handfuls, just on its own… it’s kind of a (not-so) guilty pleasure 🙂 also, maybe it’s because i’m basically a mermaid?! i could eat seafood of any kind every day!
what’s your favourite kind of sushi?!
{my mid-week meal : seared scallops with braised broccoli rabe}
25 Maywhat can i say?! – i just love alliteration. 😉
i also love anything seafood related… especially scallops! they are one of my all-time favourites! when i lived in NYC, i would make scallops about once a month for my lovely roommate and myself. we always looked forward to it, and she always appreciated it! sharing good food with good people is just one of THE BEST things in life!
i feel like i can confidently say that i have pretty much perfected the method in which scallops should be cooked… particularly fresh scallops. it’s best to treat them almost like a steak in the sense that you want them to be very dry to start, seasoned with good salt, and seared in a hot dry pan {cast iron is my choice.} they are delicate and tender, much like a good steak. i purchased these scallops from my favourite local market and they are locally-sourced and so so fresh! i patted them down with a clean paper towel and added them to a super hot pan for about 2-3 minutes on one side, until they were ready to flip… which is the key step in the process… they should gently and easily remove from the pan when ready to turn. then, the next key step is to add some yummy grass-fed butter {my choice} and baste, baste, baste… for another 2-3 minutes on high heat.
finally, remove from heat and allow to rest for about a minute or so… then use a fork to slice into that buttery sweet goodness with ease and oh my – enjoy every bite!
i served mine with braised broccoli rabe (aka “rapini”) for a complimentary savory/bitter component.
this meal was so divine and delicious!
nom nom!!
p.s. – if you don’t already, please follow me on instagram – @foodnfoto – to further the experience with all things food and foto related! 🙂
{roasted garlic & mushroom couscous}
25 Aprhey y’all.
i love this dish! it’s so easy to make, keeps well, and it’s delicious and filling!
couscous is one of my favourite grains. it’s so fluffy and fun and takes on the flavour of whatever you add to it. personally, i could eat mushrooms basically on the daily. i just LOVE mushrooms! this is one of the staples in the food and foto household. i make it ahead of time and eat it throughout the week. it’s easy to re-heat and the texture maintains throughout.
- caramelized onions
- sautéed garlic
- crimini mushrooms
- 1 cup couscous
- 1/2 cup chicken broth
- 1/2 cup water
- parsley, to taste
- S&P, to taste
the ratio for couscous is 1:1.
i used a combination of homemade chicken bone broth and water for this recipe. simply bring liquid to a boil then toss in couscous. remove from heat, cover, and allow to “steam” for about 6-8 minutes, fluffing with a fork half way through cook time. this grain is so fine and delicate that it cooks rather quickly. finally, add in other ingredients and enjoy! it’s also really good with fresh peas!
nom nom!
{colorful and hearty winter greens}
24 Febspeaking of salads and such, sometimes i just want a huge bowl of healthy and tender winter greens – lightly sautéed and wilted in garlic and olive oil… so colourful and vibrant and good for you!!
before and after…
{savory split-pea soup}
19 Janthis is a dish that i find myself craving during cold winter months. it is full of healthy protein and fiber, it is super comforting, and it is loaded with flavour. this can be made vegetarian or even vegan, but i added some ham to mine and simmered in my home-made chicken bone broth. it is so simply delicious!
savory split-pea soup…
i used a dried soup mix that i had in the pantry with split green and yellow peas, red lentils, dehydrated veggies, and a spice blend. i also used about equal parts homemade broth/water and seasoned to taste. i didn’t use a lot of extra spices in this soup because i honestly just love the flavour of the peas after they’ve been simmering in the broth and with the ham and hints from the bacon fat permeating throughout. although i did add in some dried parsley and of course S&P.
you could easily just use dried split peas for this recipe, and add in whatever veggies you want, chopped or frozen… typically a mirepoix mix provides the most aromatics, and that is my go-to.
i sautéed a diced onion in some bacon fat {i know!} until tender, then i deglazed with a little white wine vinegar… {typically i would use a dry white wine but i didn’t have any at the time.}
to the stock pan, i added the liquid mixture of about 2 quarts chicken broth and 2 quarts water and brought to a boil, then added in about 2 cups of the split pea mixture. i cooked the peas down for about 15 minutes on high heat, tossed in some ham, then simmered on low-medium heat until i found the consistency i wanted…about another 30 minutes.
i added in some diced ham at the last minute, because it was already cooked and thinly sliced… then simmered again on low for an additional 5-10 minutes. this made about 3-4 quarts of soup in total. i shared some with a friend and also canned a couple of pints for the future.
it totally hit the spot! i have been eating it for 2 days and will probably have some more tonight! it’s also one of those soups that gets better the next day! 🙂
before and after 🙂
nom nom, slurp slurp.
{inspired by : stracciatella}
1 Octthis simplistically yummy soup was inspired by the same instagram account i mentioned in a previous post {see recipe here} which i stumbled onto one night while scrolling and searching for recipe inspiration. i had never heard of this dish, but then i did some research and found out that it is derived from roman culture and the word stracciatella actually translates to “little rags” – which i think is both adorable and poignant. it was created to use up kitchen scraps… as {in my humble opinion} some of the best meals always are!
this soup is so simple and easy to make. the chicken stock is the most time-consuming part of this recipe. sure, you can buy it… but homemade is best! in my kitchen, i tend to make chicken stock about once a week. i use it for everything and i sip on the bone broth a lot during cold winter months and/or freeze or can it for future use. and now that we are officially in the autumn season, and the weather is cooling down, i am truly enjoying this soup even more. although, i tend to enjoy soup year round.
as you know, we appreciate simplicity around here at food and foto. quality in = quality out. simple, healthy, clean ingredients lay the foundation and make for the most enjoyable meals.
this is one of my new favourite soups! so soothing, so comforting, so simple, and so delicious.
- 8-12 oz chicken stock
- 1-2 eggs, beaten
- 1/4 cup parmigiana reggiana
- 1/4-1/2 cup fresh spinach
- S&P to taste
- parsley, optional
a crumbled up parmigiano reggiano swirl via stovetop sauté pan – also optional. {but adds some great flavour and crunch!}
method :
heat stock on medium to high and wilt in spinach. drop in the egg{s}. stir in grated cheese and season as desired.
#sipsip #nomnom
{candy cane beets – aka chioggia beets}
19 Julthese are one of my all-time favourite vegetables! i do enjoy beets, but i mostly enjoy these because of the way they look! from the outside, you wouldn’t know that they looked like this inside. but that’s part of what i love about them!
please meet the “candy cane beet” – also known as “chioggia beet” – aren’t they just magnificent?!
my two favourite ways to eat them are :
- raw, sliced thin, with himalayan pink salt
- steamed then cooled to room temp, just as is
fun food facts :
also known as “bulls eye beets” – this unique specialty produce item has a sweeter, more robust flavour profile compared to its other beet cousins. they are named after a region in italy, where they predominantly grow. chioggia beets are an excellent source of manganese, folate, vitamin c, magnesium, potassium, and fiber. the leaves of this vegetable are also edible, and serve well sautéed, steamed, or as a chard substitute.
{blue cheese steak salad}
11 Juli love to enjoy food leftovers the very next day… and it’s even more fun when i create something different with the leftover item i’m using. for example, after making this meal, i use the steak the next day for a yummy salad with blue cheese. it’s one of my favourite go-to meals these days. light and refreshing, but still flavourful and filling. high in protein, and always a crowd-pleaser.
simple ingredients, as per usual {measuring with the heart and “some” of each :
- leftover room-temp steak {i typically use grass-fed strip loin}
- hard-boiled egg{s}
- blue cheese crumbles
- chopped crisp romaine lettuce
- chopped scallions
- blue cheese dressing
- croutons {optional}
- tomatoes {optional}
this is a staple in the food & foto household. it’s also a big hit at parties or gatherings and is packed with nutrients and flavour! it also makes a good lettuce wrap! i opt for grass-fed meats whenever possible… they are higher in nutrition and i believe they taste so much better!
i am audrey michelle
i am a minimalist
food & foto 