I’m keeping things short and sweet today, folks. There’s a ton of work piling up and instead of getting it done, I’m here slackin’ off. But, heck, sometimes we need to play a little, right? I’m currently in the middle of a cookbook shoot and I have some other fun projects coming up, including an iPhone food photography class I’m teaching next week at a local Whole Foods. I’ve taught one on one classes before, but this is going to be quite different. Actually, I’m really excited about it. We’re starting off the class by going around the store, taking pictures of the various produce, cheese, and fish displays. From there, we’re going to do have a little cooking class and, as we prepare each dish, I’ll go over some ways to style and shoot the food.
So, yeah, I’m feeling a little overwhelmed by things, but I didn’t want all of this to stop me from posting. I’ve had mint pesto on my mind a lot recently. I first had it at a restaurant years ago and my mind was blown by how refreshing it was and how wonderfully it paired with other spring produce, like asparagus. Here, I’ve tossed it up into a big pasta dish and have included one of my other favorite seasonal ingredients… mushrooms. Enjoy!