“Life is just a bowl of cherries, don’t take it serious, its mysterious.  Life is just a bowl of cherries, so live + laugh + laugh at love, love a laugh, laugh + love.” – from Fosse

I’m sitting down with a bowl of chocolate cherry ice cream.  It’s nice to take a break every now and then… decompress… and focus on something as simple as a refreshing dessert. This is not always easy to do. Sometimes I forget to relax. I get stuck in my head, emotions build, heart races.  I clench my teeth. Even worse, I grind them.  I stress and hold it all in until I can’t take it anymore.

I get frustrated by little things.  I can leave the house and hear or see something that’ll instantly make my jaw tighten and my shoulders tense.

And before you say anything, I’m well aware this isn’t healthy.

My point is this: I want to make a change in my life.

I have Brooke – darling, sweet Brooke – who spoke so eloquently this last weekend at the Big Summer Potluck, to thank for this newfound inspiration.  If there was one thing I got out of her talk (and there were many) it would be the importance of living in the moment.  How much time we spend (especially those of us surrounded by technology) moving and “doing,” that we forget to just be in the moment.  We forget to stop, breathe, and focus on where we are, who we’re with, what we’re eating.

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  • August 2, 2012 - 12:19 pm

    Kankana - We all need to calm down once in a while … and I am glad you did too! I recently made cherry ice cream and then coconut ice cream. Now I am loving this version of mix match!ReplyCancel

  • August 2, 2012 - 12:37 pm

    Denise - Hook, line and sinker … I adore cherries and chocolate and smashed together. Then you added coconut milk – OH MY. Must make this!!!! Soon.ReplyCancel

  • August 2, 2012 - 12:43 pm

    sara - it looks so fabulous! I want to dig right in! Sweet sentiment too, nice work, my dear.ReplyCancel

  • August 2, 2012 - 12:49 pm

    foodwanderings - True on all counts. I felt so burnt out by social media, as much as I love my friends on the web, and though I was on it sporadically, while in Israel, it was nice to living and embrassing life to the fullest while there without reporting on every step. Is it my imagination Bri that you wanted to start making ice cream and recently took the plunge? My brain is fried so hetlagged! Love this version and I wish I had a scoop or bowlful! :)ReplyCancel

  • August 2, 2012 - 12:52 pm

    foodwanderings - Geez me that is how exhausted I am I knew something was off ’embracing’ Excuse any other misspelling, typos, etc I am so jetlagged!ReplyCancel

  • August 2, 2012 - 2:01 pm

    JulieD - We do, we all need to. This ice cream looks magnificent, Brian!ReplyCancel

  • August 2, 2012 - 2:13 pm

    Sukaina - You’re so right Brian……we certainly spend far too much time on social media and the phone- me included. It’s very hard finding that fine balance. I’m still trying :)ReplyCancel

  • August 2, 2012 - 2:30 pm

    Brandon @ Kitchen Konfidence - I like to put my phone in another room over the weekend to try to disconnect a bit. If I don’t, I find myself going from app to app refreshing to see new info. Sometime’s it’s just nice to read, watch tv and socialize without my phone in hand. Yoga helps too 😛ReplyCancel

  • August 2, 2012 - 2:47 pm

    maria - I need a vacation with a big bowl of this ice cream! Gorgeous shots and post!ReplyCancel

  • August 2, 2012 - 3:00 pm

    Katrina @ Warm Vanilla Sugar - Well said. This ice cream needs to appear in my life. Awesome.ReplyCancel

  • August 2, 2012 - 3:06 pm

    Mallory@forkvsspoon - Well said and I totally agree…this ice cream looks amazing. It is on my must make list!ReplyCancel

  • August 2, 2012 - 3:26 pm

    Stephanie - Love the addition of coconut milk!ReplyCancel

  • August 2, 2012 - 3:35 pm

    bethany - Oh wow oh wow!!!! Number one I love what you said! And number two I cant wait to make this!!!ReplyCancel

  • August 2, 2012 - 4:10 pm

    Jessica L. - Man, I seriously need to invest in an ice cream maker…this looks delicious. And I hear you on needing to enjoy things more, it’s a problem I have too. Thanks for the reminder!ReplyCancel

  • August 2, 2012 - 4:22 pm

    Eileen - You can do it! Especially with a bowl of this in hand. :) Cherry and chocolate–what’s not to love?ReplyCancel

  • August 2, 2012 - 4:25 pm

    Rachel @ Baked by Rachel - So true, Brian. And seriously delicious ice cream. I need to try using coconut milk sometime.ReplyCancel

  • August 2, 2012 - 4:34 pm

    Brooks at Cakewalker - Another spot on post, Brian. Having spent the last 48 hours working on a post, I pulled myself offline this morning to spend some time with my kids at the park. It was completely refreshing and full of quality. The beauty of this life and this world is all around us, free of stress, if we just open our eyes to it. I appreciate your candor in discussing the gritty triggers that too often trip us up. BTW, it was great to see you in the photos from Chef Dennis’ post on the potluck.ReplyCancel

    • August 2, 2012 - 4:36 pm

      Brian @ A Thought For Food - Exactly, Brooks! I think it’s going to be a challenge… but little by little, I think I can make some changes in my life that will really allow me and my relationships (and my work) to grow. Thanks for stopping by again!ReplyCancel

  • August 2, 2012 - 5:11 pm

    Meeta - Love cherries in ice-creams – the coconut flavor takes it up a level. In a post not long ago I wrote about finding “island” throughout the day to help you relax. By islands I mean things/places/people that help you take you aways from the stress and decompress. I do this often – it helps to clear up the head and focus on things that are important. Don’t grind your teeth B. instead dig into a bowl of ice-cream :o)ReplyCancel

  • August 2, 2012 - 5:15 pm

    Kimberley - 100% in agreement – it’s amazing how much conversation there is right now around the importance of stepping away from the internet a little more. And this ice cream, oh.ReplyCancel

  • August 2, 2012 - 5:18 pm

    David @ Frenchie and the Yankee - I wholeheartedly agree with you Brian! This is very true for all of us.
    And this photo of the ice cream makes me want to have one scoop right now.
    Oh who am I kidding? Make it 3 scoops!ReplyCancel

  • August 2, 2012 - 5:36 pm

    MikeVFMK - Bang on! I`ve been trying to do that recently. I disconnect from all the social media and connect with my wife, family, friends. It`s hard, we all get caught up. But sometimes we just need to breathe. And I so wish I had heard Brooke`s talk. My loss for sure. As for your ice cream. Stunner. Love chocolate and cherries together and as an ice cream, boom. Beautiful.ReplyCancel

  • August 2, 2012 - 5:42 pm

    naomi - Let’s get this out of the way- HOLY SH*T love the ice cream! Cherries and coconut are two of my fav. I never thought to combine the two for ice cream.

    Now, I totally agree about being in the moment. I’m embarrassed to say, I definitely get caught up all the time with being distracted or being half present. Thanks for the reminder!ReplyCancel

  • August 2, 2012 - 7:35 pm

    Ken┃hungry rabbit - Well said, Brooke was certainly an inspiration. Don’t be too hard on yourself, you have taken actions and changed your life from BSP2 to BSP3. I hope this ice cream will always be your reminder to live the moment, I know I will.ReplyCancel

  • August 2, 2012 - 7:43 pm

    Brooke @ Foodwoolf - Thank you so much for your kind words, beautiful musings, and incredible pictures. Those photos of your process show so much stillness, so much appreciating it made me sigh with happiness. thank you for the recipe and the opportunity to slow down and appreciate your beautiful blog!

  • August 2, 2012 - 7:45 pm

    Brooke @ Foodwoolf - PS, getting to spend time with you this weekend was the highlight of my trip! You’re a love!ReplyCancel

  • August 2, 2012 - 8:35 pm

    Lora @cakeduchess - I was just reading an article saying the average teen texts 3,000 (something over 3,000)times per month! Great post and felt like I was reading about me. We all need more ice-cream and time to ourselves disconnected. xxReplyCancel

    • August 2, 2012 - 11:28 pm

      Brian @ A Thought For Food - Lora, that’s incredible. 3,000? I guess I shouldn’t be that surprised. I’m always amazed every time I look at the number of Tweets I’ve sent out. Frightening.ReplyCancel

  • August 2, 2012 - 10:03 pm

    Sommer@ASpicyPerspective - I’ve got a bowl of cherries on my desk at this very moment and I’m wishing they were mixed in ice cream!ReplyCancel

  • August 2, 2012 - 11:14 pm

    Beth | {local milk} - I adore coconut milk ice creams. I’m so sad that I never see cherries at the market around here! I may cave at ye olde Whole Foods before the seasons out just so I can try this.. my father would go crazy for it, I’m sure. Then he’d be all shocked & confused by this “new fangled” coconut milk!ReplyCancel

  • August 2, 2012 - 11:49 pm

    carrian - I loved this post. I love your food, photography and writing. So glad to have found your site. I could not agree more with everything you said. I had a hard pregnancy that landed me in the hospital for months. Afterwards I found myself wanting to be more present, but as time has passed I’ve slowly become busier than I have ever been. I want to stop. Breath. And just be more. I want to be more present again, instead of always “plugged in” and “on”. I’m busy, but I have decided that no matter what, I will have nothing to do with social media, blogging etc on the weekends. Thank you for the reminder.ReplyCancel

  • August 3, 2012 - 5:31 am

    chinmayie @ love food eat - I can completely relate to you. I seriously feel the need to just STOP doing something constantly. Love visiting you space here :)ReplyCancel

  • August 3, 2012 - 7:05 am

    Carolyn - I clench my jaw too. A lot. I know all of those emotions and I find it hard to relax. I am trying! Your IC is gorgeous.ReplyCancel

  • August 3, 2012 - 8:36 am

    Jenny @ BAKE - the light in your photographs is gorgeous! I hope you find your inner peace!ReplyCancel

  • August 3, 2012 - 9:47 am

    Monet - A beautiful and true post…one in which I found much to aspire towards. I also can get “set off” so easily, and I forget how healing it can be to let go and live. Oh, and this ice cream looks delicious. Just perfect, my friend.ReplyCancel

    • August 3, 2012 - 10:06 am

      Brian @ A Thought For Food - Thank you, Monet! I hope we can share a bowl of ice cream soon!ReplyCancel

  • August 3, 2012 - 10:22 am

    Andrew Frishman - Mmmmnnnnn. . . I LOVES me some cherries, especially when there are ferns in the background of the photograph.

    Hay personas que insisten en que la vida es como un plato de cerezas. . . Y tal vez tengan razón. . . pero siempre debemos tener cuidado de recordar los puntos!ReplyCancel

  • August 3, 2012 - 12:59 pm

    kelsey - Oh boy, this brings me back to my days working at Ben & Jerry’s (first job, ever!)… I was a total Cherry Garcia whore… haven’t indulged quite like it, since. This is happening this weekend!ReplyCancel

  • August 3, 2012 - 1:48 pm

    Eliana - Ice cream never looked so gorgeous. Seriously Brian – you are beyond talented. I hope you have some leftover because I may just have to hop on a train and make my way to your kitchen for some.ReplyCancel

  • August 3, 2012 - 7:43 pm

    Barbara | Creative Culinary - OK, as the mom of someone about your age, this post has me happy. Why? I get weary of nonstop connectivity and how it affects relationships. I have no problem walking away but then I’m so doggoned immersed for most of the day while working that I know I need time away.

    Maybe one day instead of viewing me as a fuddy duddy I will instead be seen as a prophet/sage. Funny…staying constantly connected to ‘friends’ keeps most people from having time for them as they should. Keeps distance between families (not just mine either) and needs to be a part of one’s life but not one’s life.

    Good for you for realizing and even better for you for making this ice cream. I made cherry sorbet yesterday and bourbon chocolate ice cream today…it’s just that time of year isn’t it? Cherries abound and they make me happy!ReplyCancel

  • August 3, 2012 - 9:36 pm

    Courtney - What you said about being connected 24/7 taking its toll is so true, and it’s something I’m realizing since last weekend. I don’t think I knew how much it was getting in the way of things until I had a chance to let it go for a few days. I know we only talked briefly at BSP, but it was so nice meeting you. I hope we can talk more next year. :)ReplyCancel

  • August 3, 2012 - 10:45 pm

    Jeanette - It’s so hard to get “unplugged” – I do think it adds to all the stress. I used to wonder why anyone would want to stay at a hotel that had no TV, internet or phone – now I wish I could visit one of those places.ReplyCancel

  • August 3, 2012 - 10:57 pm

    Russell - I think we all feel this way. I hope you find your new way and can start relaxing a bit!

    ps What a super duper yummy ice cream! I just made one (for my next post you copy cat) but I think I want to try this one next. Yum!ReplyCancel

  • August 4, 2012 - 6:01 am

    Jacqueline @How to be a Gourmand - Love the quote at the start of your post! Sadly, I don’t have an ice cream maker but I love the idea of chocolate, cherries and coconut together. A beautifully sweet treat. Hopefully you have had time to disconnect, even if it is for a couple of hours.ReplyCancel

  • August 4, 2012 - 8:33 pm

    Aimee @ Simple Bites - I totally get this, Brian. Brooke’s words really resonated with all of us, I think. Part of the problem is that we enjoy what we do, so it doesn’t feel like work in our down time. So we end up on those little screens waaay longer than we should be!

    Looking forward to hearing how you progress with this, friend.ReplyCancel

  • August 5, 2012 - 9:55 am

    Joanne - I could definitely afford to spend a bit more time just living in the moment but I’m so Type A and GO GO GO all the time, that it’s hard. Sit me down with a bowl of this ice cream, though, and I guarantee I won’t be able to focus on anything else!ReplyCancel

  • August 5, 2012 - 1:17 pm

    Joan - Chocolate and cherries…LOVE!
    Yes, I need to remind myself often, too often, to just slow down and enjoy.ReplyCancel

  • August 5, 2012 - 7:11 pm

    Spencer - Looks delicious! I love cherry ice cream so this recipe would be a real winner for me.ReplyCancel

  • August 5, 2012 - 10:57 pm

    Alison @ Ingredients, Inc. - OMG fabulous Brian! This rocksReplyCancel

  • August 6, 2012 - 12:12 am

    Roxana | Roxana's Home Baking - we’re currently away from home and while for the last week I complained during the evenings I hate the slow internet connection I loved that during the day I was completely out of reach. It just feels good to laugh with the ones you love.
    And the ice-cream, I’ll take two big scoopsReplyCancel

  • August 6, 2012 - 7:29 am

    shelly (cookies and cups) - Gorgeous pictures! I totally want to try ice cream with coconut milk, I bet it tastes incredible!ReplyCancel

  • August 6, 2012 - 3:27 pm

    Jenny Park - I totally agree with you! I need to learn that it’s okay if I don’t answer an email back asap or get back to a client the second I see I missed their call! I’m going camping at the end of the month with ZERO cell service….actually kind of excited :)

    This ice cream looks all kinds of incredible. I want! :)ReplyCancel

  • August 6, 2012 - 6:09 pm

    Sylvie @ Gourmande in the Kitchen - I think I’ve had my fair share of ice cream these past few weeks but I’m pulling out the ice cream maker for this one! Nothing quite like the combination of chocolate and cherries.ReplyCancel

  • August 6, 2012 - 7:40 pm

    Andreja - It looks great

  • August 7, 2012 - 5:10 pm

    Kiran @ KiranTarun.com - I can totally relate to this post. The guilt feeling would usually creep up, but if I need the break I take it because I need it and family always comes first.

    Beautiful and delicious combo of flavors here, Brian :)ReplyCancel

  • August 7, 2012 - 7:37 pm

    Sneh | Cook Republic - I love this recipe! Bookmarking it! Thanks for that Brian!

    And good on you! Make that change, you’ll be better for it. I had that epiphanic moment last year. A year on, I don’t work in the weekends, tweet only if I have to and usually head straight out with the boys come rain or shine. It is truly liberating living the life you should be instead of what the media tries to make you live :-)ReplyCancel

  • August 8, 2012 - 3:37 am

    Sweetsugarbelle - I just recently went through this myself. I turned off the computer, logged out of Skype, and had my sister in law change the passwords to things like my stats and FB so I’d have to be accountable before browsing. The first two weeks were tough but I’m so thankful I did it. It trained me to have my moments and helped me see what could wait. It was amazing at how much more communicating I was doing with my husband and kids. You really put this into words so very well! And I hope you savor those moments…you really do have a beautiful life. Your photos say so much!ReplyCancel

  • August 13, 2012 - 12:40 pm

    Kristen - It’s so hard to find that balance, isn’t it? We all make excuses and find other things other than us that take precedence. I hope you find your self unplugging more and enjoying the beautiful life you have!

    PS – @Sweetsugarbelle That is brilliant!!ReplyCancel

  • August 16, 2012 - 12:12 pm

    Jen @ My Kitchen Addiction - This is a lovely post, Brian… I’ve been trying to be a bit less connected lately, as well. It has been somewhat forced on me with everything that’s going on, but it’s nice to just be in the moment and not be tied to my laptop/iPad/phone/etc. all the time. Anyway, I think you worded it perfectly. And, that ice cream looks amazing… I need to go get some coconut milk.ReplyCancel

  • August 16, 2012 - 1:35 pm

    Lisa - This is maybe the fourth or fifth ice cream/milkshake post that has me drooling today. Something about this hot, hot summer I’m sure. Coconut milk seems like it would be a nice change of pace.ReplyCancel

  • August 17, 2012 - 12:41 am

    Joy - I love love the recipe.ReplyCancel

  • August 20, 2012 - 8:00 am

    Watermelon Gazpacho - A Thought For Food - […] before, but I think Eric and I have done our best to make the most of it.  We got our hands on bags of cherries, husked countless ears of corn, sliced up peaches and devoured bowls of berries.  Summertime […]ReplyCancel

  • August 21, 2012 - 9:39 am

    Lisa - OMG, this looks delicious! I’ve ditched real milk in favor of coconut milk lately, it’s so much better. Can’t wait to try…ReplyCancel

  • August 28, 2012 - 11:56 am

    Doris - All so healthy! Coconut milk does add flavor and creaminess to ice cream!ReplyCancel

  • July 5, 2013 - 11:21 am

    Laura@MotherWouldKnow - Beautiful post Brian. As I scrolled through the comments, focusing on the ones about connectivity and taking time to enjoy being unplugged, (especially those from Ken, Barb, Monet, Lora), I realized that the idea of taking time to be totally unplugged comes more easily to folks who do – or have tried – Sabbath rest. I’ve done it without so much of a religious aim as a spiritual/emotional one. Disconnecting from my electronics for 24 hours was incredibly difficult the first few times I tried it, but got easier. I’ve fallen off the wagon, but your post is giving me incentive to get back. Whether for 1 full day a week, or a few hours more frequently – it’s cleansing and important for the other parts of our lives. Thanks for reminding us of that.ReplyCancel

  • July 6, 2013 - 9:53 am

    Bill - Love this post. Great reminder to slow down and enjoy what’s in our lives right now. Learning to relax is like developing a weak muscle that we don’t use very often. Takes vigilance, but it gets easier. Great recipe too!!ReplyCancel

  • September 10, 2013 - 4:43 am

    popular watches - is it still running? or did it just finish a 5yr long run? and who’s the runner-up?
    popular watches http://www.replicabing.com/ReplyCancel

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  • July 29, 2012 - 9:24 am

    Lauren @ Healthy Food For Living - My husband and I LOVE Sweet Basil! Their fresh pesto is to-die-for. I’m glad you had such a fantastic experience there =).ReplyCancel

  • July 29, 2012 - 11:12 am

    Brandon @ Kitchen Konfidence - That salad looks super tasty. And I a totally jealous of that bowl collection.ReplyCancel

  • July 29, 2012 - 11:27 am

    Jennifer - Sweet Basil is one of my favorite restaurants. They’re just so nice there and the food is always delicious.ReplyCancel

  • July 29, 2012 - 12:50 pm

    TidyMom - what a charming place!! LOVE the dinnerware! stunning photos, as alwaysReplyCancel

  • July 29, 2012 - 1:29 pm

    Monet - Can we get lunch tomorrow? How lovely! This place looks delicious. And I wish we COULD get lunch tomorrow. Hugs and love.ReplyCancel

  • July 29, 2012 - 4:32 pm

    Stacey S - Love the great series of images and oh I want those bowls!! They are to die for.ReplyCancel

  • July 30, 2012 - 4:46 am

    Nami | Just One Cookbook - Hi Brian! I came from Sylvie’s site. You take gorgeous pictures and I wanted to stop by and explore more at your blog. Nice to meet you!ReplyCancel

  • July 30, 2012 - 6:59 am

    Andrew Frishman - MMnnnn. . . I loves me some basil, especially when it is sweet.

    El jugo vale la pena el apretón.ReplyCancel

  • July 30, 2012 - 7:58 am

    Lora @cakeduchess - Love the name of another great place to visit. The bowls are fabulous and the salad looks bursting with flavors.ReplyCancel

  • July 30, 2012 - 8:13 am

    thyme (Sarah) - Absolutely would love to have some of those bowls. You don’t see such unique bowls in restaurants very often…and they are so beautiful.ReplyCancel

  • July 30, 2012 - 11:01 am

    Sommer@ASpicyPerspective - Wish I would have sen this before I flew south. I might have made a detour!ReplyCancel

  • July 30, 2012 - 3:18 pm

    JulieD - wow, wow! looks so good!! Especially that eggplant sandwich with those amazing fries. I’ll have to stop by the next time I’m in town, hopefully with you!ReplyCancel

  • July 31, 2012 - 9:10 am

    Naomi - Great write up! I love how earthy the food and the place looks. Those plates are amazing-even more awesome that they are homemade.ReplyCancel

  • July 31, 2012 - 9:16 am

    Maria - Thanks for sharing! Looks like a great place! Love the plates!ReplyCancel

  • July 31, 2012 - 9:30 am

    Mary - I am loving that stack of bowls. I’d be willing to bet that I’d enjoy just about everything on their menu as well. Beautiful photographs!ReplyCancel

  • July 31, 2012 - 2:42 pm

    Jenny @ BAKE - what a gorgeous review! and your photos are stunning!ReplyCancel

  • July 31, 2012 - 5:52 pm

    Kiran @ KiranTarun.com - Gorgeous photos and drool-worthy foods.!!!ReplyCancel

    • August 1, 2012 - 3:25 pm

      Brian @ A Thought For Food - The food really is drool-worthy! Drooling right now in fact thinking about that salad. :-) Thank you!ReplyCancel

  • July 31, 2012 - 8:38 pm

    Melissa M - I don’t know what’s in that salad or that bowl, but I want it right in front of me, right now!ReplyCancel

    • August 1, 2012 - 3:26 pm

      Brian @ A Thought For Food - It’s a beet and warm goat cheese salad with a truffle dressing and it’s freakin’ amazing!ReplyCancel

  • July 31, 2012 - 8:56 pm

    Sneh | Cook Republic - I love how real and raw your pictures always are! Very uplifting :-) I also love the picture of you hopping across in the Big Potluck group shot! lolReplyCancel

    • August 1, 2012 - 3:25 pm

      Brian @ A Thought For Food - You’re so sweet, Sneh! I love restaurant photography for this very reason. You can really capture the rustic nature of the place. Thank you, darling!ReplyCancel

  • August 1, 2012 - 10:30 am

    Jeanne @ CookSister! - Oh I LOVE those plates/bowls!!ReplyCancel

    • August 1, 2012 - 11:15 am

      Brian @ A Thought For Food - Aren’t they stunning? It’s amazing he makes all of them!ReplyCancel

  • August 1, 2012 - 9:32 pm

    MikeVFMK - Love this Sunday post (only a bit late)! Great shots, B! Love that stacked bowls capture. Another great restaurant find. Love this series.ReplyCancel

  • August 2, 2012 - 9:52 am

    Brooks at Cakewalker│The Sweet & Savory Collection - You Sir, are a master behind the lens. Your work transports me. I particularly enjoy the black-and-white of the stainless steel kitchen. Bravo!ReplyCancel

  • January 18, 2015 - 8:20 am

    Silent Sunday: Sweet Basil, Revisited » A Thought For Food - […] been a number of years since I’d been to Sweet Basil. I first visited while writing an article for Edible Boston and I’ve been meaning to return eve…. Well, I had that opportunity when its owner, Dave Becker, asked me to take some pictures of some […]ReplyCancel

“Find something you’re passionate about and keep tremendously interested in it.” ― Julia Child

How true those words are.  In 2010, when I left my job in film production to explore other opportunities, I was given a card by a coworker with this quote.  These words now dangle over my desk at home and whenever I find myself questioning what I’m doing with my career, I take solace in Julia’s sentiments. I am passionate about photography.  When I pick up my camera and focus on an ingredient or a family or a couple about to get married, this is when I feel like I’m in my element.

Being passionate about something is not always easy. But that’s what elevates it from being merely a hobby. It’s supposed to challenge us and force us to grow.  When you’re passionate about something, you endure such struggles because you stand behind what you’re creating.

Julia Child, who would have turned 100 on August 15th, was relentless when it came to her work in the kitchen. Watching videos of Julia and reading her cookbooks it becomes clear just how passionate she was. No falter or mistake would stop her.  And that’s something we should all live by, especially when it comes to our work. Be passionate, stay interested… and don’t let anything or anyone stop you from pursuing your dream.

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  • July 23, 2012 - 12:32 am

    Helene @ French Foodie Baby - Lovely photography, eggs are so delicious, as simple and as complex as they are! :-)ReplyCancel

  • July 23, 2012 - 1:02 am

    Jenice - Beautiful photos. These make me want to Make eggs right now.ReplyCancel

  • July 23, 2012 - 2:05 am

    Barbara | Creative Culinary - How beautiful these eggs look Brian; a great example of how we take something that is totally pervasive in our cooking experience and look past how beautiful they are in their simplicity.ReplyCancel

  • July 23, 2012 - 6:30 am

    Jenny @ BAKE - What a brilliant quote, I think I need that on my wall too! fantastic photosReplyCancel

  • July 23, 2012 - 8:34 am

    thyme (Sarah) - Eggs. Such a beautiful food. I agree with Julia. I have this handy dandy little plastic egg (eeks, I know…it’s plastic)…but it sits at the bottom of the water. It changes colors as the egg cooks to the desired soft, medium, or hard. I use it alot because I love eggs in the morning with toast…and I love using my egg cups from Scotland and Provence.ReplyCancel

  • July 23, 2012 - 8:48 am

    Jeanette - Gorgeous photos! I’ve been making hard boiled eggs by bringing the eggs to a boil then turning the heat off and letting them sit for 10 minutes. They come out hard boiled but the center is nice and red, somewhere in between your medium and hard boiled egg. Now if I could just figure out a way to get the shell off perfectly each time, I’d be set. I never noticed that the shell thickness differed among eggs, very interesting.ReplyCancel

  • July 23, 2012 - 9:03 am

    Samantha - I am so completely in love with this post. I can relate. Julia is a constant inspiration, I’ve read many of her books and biographies for a school project last semester and I’m sure my classmates thought I was insane due to my excitement. Thank you for posting. Eggs are very fitting for Julia’s birthday!ReplyCancel

  • July 23, 2012 - 9:27 am

    Sommer@ASpicyPerspective - Great Tutorial Brian, and gorgeous shots!!ReplyCancel

  • July 23, 2012 - 9:36 am

    Carolyn - Interesting about the farm fresh eggs, I’ve noticed exactly the same thing! Thin shells that crack very easily.ReplyCancel

  • July 23, 2012 - 9:49 am

    Sofya @ The Girls' Guide - Brian! These are not my usual times (I too enjoy soft-boiled eggs and hard boil them frequently as well)! My eggs turn soft-boiled (and did all my life, here and in Azerbaijan) after two minutes exactly after they come to a boil, and after 5 minutes they are soft-hard boiled as your second batch, and yes after about 10 minutes really hard. Obviously your results are the same. Why the discrepancy? I boil my eggs pretty hard – do you boil them gently? My eggs are generally home-grown right now, but same happened with store-bought.ReplyCancel

  • July 23, 2012 - 9:50 am

    Sofya @ The Girls' Guide - Or maybe you start timing after you put them in the water? I put mine in cold water.ReplyCancel

  • July 23, 2012 - 10:02 am

    Alison @ Ingredients, Inc. - great tutorial on this! Great post Brian!ReplyCancel

  • July 23, 2012 - 10:21 am

    shelly (cookies and cups) - So I pinned this…because every Easter I google “how to boil eggs”..{sigh}..ReplyCancel

  • July 23, 2012 - 10:33 am

    MikeVFMK - great tutorial B! Eggs find their way into so many of our days, either in a recipe or just simply boiled. My wife starts her day with a hard boiled egg each morning. Lovely shots.ReplyCancel

  • July 23, 2012 - 11:28 am

    Eliana - You are such an inspiration and so talented! Only you can capture the beauty of an egg like this. Thanks so much (and can’t wait to meet you at BSP3).ReplyCancel

  • July 23, 2012 - 11:29 am

    Lora @cakeduchess - My mom taught me how to make perfect soft boiled and hard boiled eggs. You would think it is so simple, right? That is one of my favorite quotes from Julia. Lovely photos, dear. xxReplyCancel

  • July 23, 2012 - 11:41 am

    Kiran @ KiranTarun.com - Beautiful photos and great tips! I am always so enthralled at soft cooked eggs. Gotta try this soon :)ReplyCancel

  • July 23, 2012 - 1:29 pm

    Monet - Only you, dear friend, can make eggs look so glorious. These are beautiful, from first to last. Now I know what I’m eating for lunch too.ReplyCancel

  • July 23, 2012 - 2:29 pm

    Eileen - Perfect boiled eggs–they seem so simple (and are, really) but take a surprising amount of attention to learn to cook. :) Do you really get good results hard-boiling eggs for 12 minutes? I’d think that’s a recipe for oxidized yolk! I bet it depends on the stove, though.ReplyCancel

  • July 23, 2012 - 3:00 pm

    Stephanie - I wish I knew this last week! I cooked my eggs for about 3-4 minutes and they were still the perfect soft boiled eggs. Thanks for the tips!ReplyCancel

  • July 23, 2012 - 3:29 pm

    Lisa | With Style and Grace - love all your tips and beautiful post, as always!ReplyCancel

  • July 23, 2012 - 4:01 pm

    Rachel @ Baked by Rachel - The soft boiled egg is strangely cool!ReplyCancel

  • July 23, 2012 - 5:14 pm

    Kimberley - These egg pictures are so purty.ReplyCancel

  • July 23, 2012 - 5:48 pm

    Bev @ Bev Cooks - I am SO in love with eggs. And this makes me want to egg out right this second. Ugh. So good.ReplyCancel

  • July 24, 2012 - 6:00 am

    Angie@Angie's Recipes - That click of running egg yolk looks terrific!ReplyCancel

  • July 24, 2012 - 7:45 am

    Joanne - I LOVE that quote Brian and I think Julia would have wholeheartedly approved of it! The cooking of eggs is something I would surely like to master and this post is such a great resource!ReplyCancel

  • July 24, 2012 - 9:17 am

    Jen @ Savory Simple - That’s one of my favorite quotes. Julia was so amazing. I also found her memoir to be incredibly inspiring and it’s what finally convinced me to leave my career and follow my passion for food.ReplyCancel

  • July 24, 2012 - 12:08 pm

    Diane {Created by Diane} - ok, now I’m in the mood for eggs. You made them all look so wonderful!ReplyCancel

  • July 24, 2012 - 4:23 pm

    Bunkycooks - Julia’s quote is so true. Her work and her legacy are a true testament to that statement.ReplyCancel

  • July 24, 2012 - 5:50 pm

    Ashley - I love that quote and I adore eggs. Fabulous photos! I actually have that quote framed in my office. :)ReplyCancel

  • July 24, 2012 - 8:18 pm

    Stacey S - A perfect post and I love the tribute to Julia! I find images of eggs gloriously simplistic – yet so amazing – and you rocked your images and provided insightful info to boot.ReplyCancel

  • July 25, 2012 - 5:11 am

    Ann Mah - The photo of the soft-boiled egg, with the yolk dripping over the plate has me running to the stove to make an early lunch. Thanks for the egg-cooking tips — so simple, yet somehow I always screw it up.ReplyCancel

  • July 25, 2012 - 8:36 am

    Jeanne @ CookSister! - I also love Julia Child and her English counterpart Elizabeth David for the respect with which they treated simple ingredients – way ahead of their time! Lovely post – it’s so funny that the simple act of boiling an egg can produce such diverse results! Hubby always brings his eggs to room temperature and boils his water before adding the eggs – gonna go home and tell him he’s doing it all wrong (and then duck ;o))ReplyCancel

  • July 25, 2012 - 12:38 pm

    Jen @ Jen's Favorite Cookies - I used to eat soft boiled eggs regularly as a kid, and now I have such good memories. Your photos are gorgeous!ReplyCancel

  • July 25, 2012 - 3:59 pm

    sarah - Ah, these eggs are so beautiful! And I love that Julia Child quote. What a lovely post.ReplyCancel

  • July 26, 2012 - 7:24 am

    Shelly - Oh my! I enjoy soft boiled eggs soooo much and your photo has me salivating like Pavlov’s dog. I use an egg timer. I believe I purchased it at Crate and Barrel. You put it in the water with the eggs. Thing is, it is a little off. It is always medium when it gets to soft. So, I take the egg out a hair early. Anyways, thought you might like to know there is a gadget for cooking eggs ;).ReplyCancel

  • July 28, 2012 - 4:21 pm

    Andrew Frishman - Mnnn. . . I LOVES me some eggs, especially when they are egg shaped.

    Huevos. Soy de un huevo, y tengo huevos.ReplyCancel

  • August 8, 2012 - 3:41 am

    Sweetsugarbelle - I came here to get lost in your pics, but I’ve been inspired. Love medium eggs. One of life’s most simple pleasures!ReplyCancel

  • August 13, 2012 - 6:01 am

    Healthy Breakfast Recipes for Kids – Food For The Brain – Part 1 - […] contain choline which is important for brain health, so plan ahead an make a batch of hard boiled eggs for the week, or try these Quick Egg, Mushroom and Ham Cups from Cookin’ Canuck (they can be […]ReplyCancel

  • December 6, 2013 - 11:16 pm

    Edna Aguilar - Excelent, information, tksReplyCancel

  • December 13, 2013 - 2:17 am

    George Margolin - You’ve egged me on to telling the nice folks reading your Cooking instructions — how to PEEL the cooked eggs IFthey are HARD boiled –IN HEAVILY SALTED WATER. Once the eggs are cooked to your desired soft/hard ness – discard the hot water and IMMEDIATELY IMMERSE THE EGGS IN ICE OR A MIXTURE OF ICE AND ICEY COLD WATER. Wait a short time and roll the eggs on a board of other hardISH surface. This will make the shell practically dissintigrate and come off very easily. George Margolin Egg Head.

  • December 27, 2013 - 4:04 am

    Peter Sanderson - eggsellent tipReplyCancel

  • June 4, 2014 - 8:25 pm

    MacMydree - Ever tried hard boiling farm fresh eggs at over a mile high in altitude? Not an easy thing to do….usually have to boil gently for 20 minutes or so….cold water bath….difficult to peel! I keep tying new ideas, and continue with my chase of the holy grail of the perfect hard boiled egg!ReplyCancel

  • June 20, 2014 - 11:41 pm

    Gerry Seaquist - after boil pan is turned off and let too set 45 min then cooled they will be hard peel take some of the shell of the large end place a spoon inside the shell and turn all around the egg brake the egg shell off the spoon no problem to peelReplyCancel

  • July 19, 2014 - 10:15 pm

    Mary Caruso - yes – the plunge into ice water works great — I have also found I look for the rounded part of the egg because there is a little air pocket there and once that is broken, the shell peels easily…although not all eggs seem to have one …ReplyCancel