weekend links

What are your weekend plans? We are planning to pack up the last of the Christmas decorations, catch up on sleep, enjoy the sunshine, and binge watch Making a Murderer. Here are a few favorite links, have a great weekend!

Yum! honey-and-butter baked pears with cold cream 
How Ace changed the international hotel design game
Rising Tide Society's January + February webinar lineup on topics such as contracts, copyrights, and mailing lists. Great resources for small business owners and entrepreneurs! 
Tips for how to make the best hot chocolate, yes please
This podcast episode on setting and reaching goals is perfect for the new year
Just received my 52 Lists Project journal and I couldn't be more excited. 

crêpes with yogurt and berry preserves

Nothing sets the tone for a cozy weekend like a pile of crêpes in the morning. My insatiable sweet tooth starts with breakfast and crêpes are an absolute favorite. Growing up, my family always made traditional American pancakes. Fluffy and rich, often brimming with blueberries. Delicious, but heavy. The kind of meal that makes you feel more like taking a nap than starting the day!

Crêpes are so light and delicate, and are really a blank canvas that you can take in so many different directions. Cheese, onions, and mushrooms for a savory meal. Classic Nutella and bananas. Or another personal favorite: butter, cinnamon, and sugar. 

Usually I'm the one handling anything sweet and Marcus takes charge with cooking everything savory, but he nailed these breakfast crêpes and I'm happy to let him fire up the oven while I lay in bed a few minutes longer. Okay, wishful thinking with a little girl running around. Layered with Greek yogurt and berry preserves, for a smooth, light taste with just the right amount of sweetness for me.

View fullsize

Ingredients:
80 grams flour
2 1/2 cups milk
3 eggs
1/2 tsp baking powder (optional for fluffier crêpes)
3-4 Tbsp butter
Greek yogurt
berry preserves

View fullsize

Combine flour, milk, eggs, and baking powder (if using) in blender until smooth. Heat a pan over medium heat, add a little flake of butter to coat the pan. Using a ladle, add just enough batter to cover half of the pan surface, then swirl pan to evenly distribute in the pan. After 3-4 minutes, or when crêpe lifts easily and is slightly browned, flip and cook the other side for an additional 3-4 minutes. Keep warm in the oven. When ready to eat, spread a thin layer of berry preserves over the entire crêpe, as well as a generous dollop of Greek yoghurt down the center. Fold or roll, and enjoy!   

Sprouted Kitchen workshop

On a sunny weekend in mid-October, I headed to Seattle for the weekend. Sara and Hugh Forte of Sprouted Kitchen were teaching a two-day photography and styling workshop hosted by Aran Goyoaga. A longtime fan of Sara's wholesome, delicious recipes and Hugh's stunning photography, I was eager to get a peek into their process and gain inspiration for my own projects. 

For those who have followed Small Sight over the years (and continents), I have always limited discussions of my work to a few highlights. Since returning to Oregon two years ago, my work has slowly shifted from content development and strategy to focus on photography. My background in communication and journalism informs and inspires the work I am doing now, but the fact that I am now working almost exclusively as a photographer still amazes me. 

Having worked with some of the world’s best photojournalists and documentary photographers at World Press Photo, I've been reluctant to put myself in the same category. I don’t work in conflict zones, I don’t advance human rights, I don't shed light on urgent issues. But I love telling stories and hope that I can incorporate some of the ideals, ethos, and principles of working that I have seen those world-class photographers demonstrate into my own work.

I love food and I love to tell the stories of the people, products, and passion that goes into its creation. Food is an important reflection of culture and something that I have drawn comfort from while living, working, and traveling abroad. Whether that is the excitement of experiencing a new flavor or baking the familiar family recipes that smell and taste of home. 

During the workshop, we were asked to share about our "voice". Undoubtedly, the way I define my voice will fluctuate, but at this moment, I would describe it as journalistic and heartfelt. With my images, I strive to be honest while capturing beauty. Taking photos of individuals moments that offer a glimpse of a larger narrative. Whether that is shooting chefs at work in a restaurant kitchen or capturing products crafted by local makers, I want to share stories that matter. 

I have always had a camera by my side, but the photos I take today are very different than the photos I took two years ago. I've pushed myself to step up to the plate and embrace opportunities that scared me, learning so very much along the way. I hope that in two more years, my photos are different than what I produce today, incorporating and shifting with the new experiences that I gain weekly and the influence of the amazing community that I am lucky enough to be surrounded by. 

The best part about this new path that I'm taking is that it isn't really so new. Understanding brands and how to communicate about them has been central to my work for the past 10 years. But with a camera in hand, I feel like the last piece of the puzzle has fallen into place. Working with companies to tell a compelling story and draw people in with engaging visuals has been such a honor and has let me work with some amazing people. I can't wait to see what the next year will bring, but before we officially ring in 2016, I will be sharing some of my favorite moments from last year over on Instagram in the coming weeks. Moments that, pieced together, have made this year truly incredible.

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

wild mushroom pasta

Two years ago, Marcus and I went on our first trip to forage mushrooms. We headed out on a sunny weekend to a place we chose at random and found enough chanterelles to fill two bags. It was epic, unforgettable. Last year, with little Elena in tow, we headed out again. But the weather had been fickle. Too sunny and warm followed by too much rain. We struck out then, and on another trip. This year was a similar situation. The ideal weather just didn’t coincide with the weekends and we found ourselves without a haul of mushrooms.

View fullsize

If you’ve never foraged for mushrooms, this might sound like a lot of work for a product you can buy at most stores. And it can be. But it is also a lot of fun, especially when combined with a hike, a sunny day, and a bit of luck. It's like a treasure hunt, stumbling upon mushrooms one at a time and then heading home with food for a week or more. 

Wild mushrooms are well worth the effort and make a fantastic addition to many autumn dishes. If you plan to go foraging for mushrooms, I recommend the Field Guide to Mushrooms or Roger's Mushrooms app to help with identification. This simple recipe uses a variety of wild mushrooms that can be found in the forest, farmers market, or many grocery stores.

View fullsize

Ingredients
1 medium yellow onion, sliced
2 Tbsp fresh thyme
3-4 Tbsp butter
a variety of wild mushrooms, such as chanterelles, maitake, oyster mushrooms, cut into slices
1-2 cloves of garlic, minced

View fullsize

View fullsize

Put 1 Tbsp butter in a pan over medium high heat, once melted add onions and cook until they caramelize, about 10 minutes. When they start to turn brown, add the mushrooms, thyme, and another Tbsp butter. Turn heat to medium. The mushrooms will release moisture, becoming soft. Add garlic and cook an additional 3 minutes.

Meanwhile, cook the pasta according to instructions, reserving 1/2 cup pasta water. Add the pasta to the mushroom and onions, along with the remaining butter. Mix over high heat until it begins to get creamy. Add salt and pepper to taste.

View fullsize

cranberry preserves

The morning arrives before I'm ready for it. At 5:30am, Elena wakes and starts singing to the darkness. La la la. We've deciphered that it is her interpretation of Row Row Row Your Boat and I don't think I've heard a voice quite as beautiful. It makes the early hour easier to bear and we roll out of bed to whip up breakfast for our hungry little girl. Scrambled eggs and toast. Steel cut oats with maple syrup. Crêpes with jam. Hearty and filling.

But yogurt is my ideal second breakfast. Or late morning snack, if you will. I like to think of it as a blank canvas on which I can create a delicious meal according to my whims and the contents of my fridge. In the spring and early summer, it's usually fresh berries and honey. As late summer approaches, stone fruit takes over and then in the winter it's all about cranberries. 

Most recipes call for a lot of sugar to counter the tartness of the berries, but I've found that a dose of agave syrup does just the trick. You can always add a bit of honey later to increase the sweetness if desired.

Ingredients:
16 ounces fresh cranberries
1 cup apple cider
1/3 cup agave syrup
1/4 tsp nutmeg

Bring the apple cider and agave syrup to a simmer in a medium pot. Add the cranberries, stirring occasionally until they begin to pop. Simmer until the cranberries has softened. Remove from heat, stir in the nutmeg and let cool, blend if desired. Serve over plain Greek yogurt with your choice of toppings, such as granola, pepitas, and psyllium. Enjoy!

View fullsize

View fullsize

View fullsize

step into saunas

From the Turkish hamam to the Korean jjimjilbang, modern saunas have roots in ancient cultures and civilizations from across the globe. In rooms filled with wood, water, fire, and steam, people gather to warm the body and relax the mind...The cyclical process of warming and cooling the body is at the heart of the sauna experience, but the atmosphere and traditions vary from sauna to sauna, culture to culture.

Read the full article on Pure Green Magazine.

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

comfort food granola

I don't know where I'd be without granola. A staple during my years at graduate school and my go-to snack whenever I feel hungry, but don't have extra time to cook something. When Marcus first met me, he laughed at how much granola I ate, but I think it's the perfect comfort food, especially for an Oregonian. Filling, yet healthy and delicious when served with cold milk or over yoghurt with fresh fruit.

There are so many granola recipes out there that it feels almost silly to add another one to the world. But I've eaten enough to know a good bowl of granola when I meet one and had to share this one. It's a mashup between my mother's classic recipe and the Sprouted Kitchen's seedy granola recipe from her fantastic cookbook Bowl + Spoon. Sweet and filling meets healthy and lean. Including brown sugar and maple syrup might seem excessive, but I find it adds the perfect amount of sweetness to complement the hearty seeds. The Sprouted Kitchen recipe calls for pepitas, but you can pretty much toss in whatever seeds you have on hand.

Granola
3/4 cup brown sugar
1/4 cup extra-virgin olive oil
1/2 cup maple syrup
1 cup butter
7 cups old-fashioned oats
1 cup crisp rice cereal
3/4 cup raw, unsalted sunflower seeds
3/4 cup roughly slivered almonds
1 cup unsweetened coconut
2 cups dried apricots, dried cranberries, raisins or other fruit
 
Heat over to 325 degrees F. In a large pot, melt butter over a low heat. Add the brown sugar and stir until mixed. Add the olive oil and maple syrup and stir for another minute. Slowly add the oats, sunflower seeds, pepitas, and almonds, mixing until well combined. Spread over two baking sheet and bake for 25 minutes, stirring every 10 minutes. Remove when golden brown. Allow to cool completely, then add dried fruit and coconut. Enjoy!

a fresh transition

When summer draws to a close, I always feel a twinge of sadness as the days of sweet berries and stone fruit come to an end. Winter's generous bounty of leafy greens, cabbages, pears, and apples are a close second, but there is something truly special about the produce of summer. And along with it comes sun-kissed skin, warm evenings, and lingering light, making the world feel fresh and alive.

But autumn always creeps in right at the moment that I'm ready for a change and the slower pace of life that the shorter days bring. It's hard to bid the summer harvest and weather farewell, but I find myself compensating each year by turning to raw juices as a way to ease the transition. Juice delivers the freshness of summer along with the nutrients and vitamins that help strengthen my immune system for the winter and a burst of energy and focus that stave off the urge to hibernate.

View fullsize

I first fell in love with Portland Juice Co. because of the Shanti, a green juice made from spinach, pear, pineapple, and cilantro. It's a great choice for those who want the nutrients and high-energy boost that comes from spinach, but still crave a nice dose of sweetness from pineapple and pear, as well as a generous dose of vitamin C. The cilantro is subtle and bright. Another favorite is the Tantra, made with ginger, turmeric, lemon, cayenne, raw honey, and filtered water and is a fresh take on the traditional ginger tea that I turn to whenever I feel a cold coming on.

In addition to the line of 10 juices, they also have seasonal juices. The summer line included a seasonal Citrus with lemon, lavender, raw honey, ginger, and filtered water. It has a similar wholesomeness that the Tantra delivers, with the added floral notes from the lavender. The seasonal Berry with strawberries, lemon, raw honey, bee pollen, and filtered water reminded me of my travels along the Italian coast and eating strawberries with lemon juice on the beach. The seasonal Nut Mylk includes cashews and strawberries, a great way to win over those new to nut milks. Bright and delicious, I can't wait to see what the next seasonal lineup brings!

View fullsize

Thanks to Portland Juice Co. for the amazing juices and produce! All words, images, and thoughts are my own.

Smith Tea for Life & Thyme

A few weeks ago, I visited the Steven Smith Teamakers tasting room in NW Portland to take a look at the way they're brewing up creativity through collaborations and special batch tea. I had a great time chatting with Head Teamaker Tony Tellin and fell in love with their iced tea on tap.

"Dried white jasmine blossoms from China are strewn across the table at Steven Smith Teamaker’s tasting room in the Northwest Industrial District of Portland, Oregon. Head teamaker Tony Tellin selects a single blossom, holds it in his hand and then slowly begins to pick it apart. He removes the calyx––which I later learn is the outer bud of a flower––and carefully detaches a few petals. He had been looking for a soft floral scent to highlight the vanilla flavor of a new tea when he turned to jasmine. The whole blossom is gritty and coarse, he explains. But he discovered that he only needed the outer petals of each blossom to create the desired effect." Read the article and see the photo story on Life & Thyme.

View fullsize

View fullsize

scenes of summer

What a difference a year makes. Last year was the summer of diapers, colic medicine and sleep deprivation. The sweet and tough days of having a newborn baby, which I somehow miss deeply.

We are living it up this summer with lakes, mountains, beaches, and berry-stained lips. We plan around Elena's naps and try to take full advantage of each weekend. Some highlights include berry picking with my older sister, wine tasting for my birthday, the Stray Dogs popup, the Summer Series dinner and baking with the season's berries and stone fruit. We've taken trips to the Oregon Coast, Mt. Hood, Crater Lake, the Painted Hills, Bend and Sisters.

Truth be told, sometimes I miss being able to have a lazy weekend. But Elena is more active than ever and she is happier when we are on the go rather than puttering around our feet while we try to get stuff done at home. She pushes us to make each day fun for her and we know that is more important than folded laundry or an organized basement. Some days are easier than others, but seeing our little adventurer-in-the-making experience the world makes our days and hearts even more full.

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

berry ricotta coffee cake

Early morning on a Sunday in July. I was woken by a chatty Elena, eager to begin another day of crawling around the house and exploring every cupboard and corner. Whenever I start removing bowls, measuring cups, and mixing spoons from kitchen drawers, she becomes curious about what I'm up to. I measure, pour, and mix as she watches, until she inevitably loses interest and begins crawling and exploring once again.

The object of her curiosity that morning was a berry ricotta coffee cake. I had a half-used pint of ricotta and some wrinkling blueberries that needed to be rescued. A moist, berry-filled cake was the perfect solution, filling our kitchen with the smell of warm summer fruit. 

Ingredients:
1 cup white flour
1/2 cup whole wheat flour
1/2 cup white sugar
1/2 cup packed brown sugar
2 Tbsp baking powder
1 tspn fine sea salt
1 1/2 cups ricotta
3 eggs
3/4 tspn vanilla
1 tspn lemon juice
1/2 tspn lemon zest
1/2 cup unsalted butter, melted
1 1/2 cups blackberries, raspberries, and/or blueberries

Preheat oven to 350 degrees. Grease a medium cast iron pan or cake pan with butter. Mix flours, sugars, baking powder, and sea salt in a large mixing bowl. In a medium mixing bowl, beat the eggs until smooth. Add the ricotta, vanilla, lemon juice, and zest and mix until smooth. Add wet ingredients to dry ingredients and mix until just blended. Slowly fold in the butter and 1/2 cup berries. Spread 1/2 the dough into the pan, sprinkle 1/2 cup berries and then spread the rest of the dough, sprinkling the remaining berries on top. Adapted from Bon Appétit.

View fullsize

View fullsize

Rustic Galette in Heirloom Magazine

Last summer, I made so many galettes. I love baking, especially when it showcases the berries, stone fruit, and other treasures of the season. For the second issue of Heirloom Magazine, I shared a recipe and photographs for a rustic rhubarb galette, simple and delicious. Especially with a generous dollop of cream on top.

Heirloom is a quarterly food zine that shares stories of the modern American food culture through interviews, personal essays, book reviews, recipes, and illustrations. Published in Portland, Oregon, Heirloom was founded by Megan Krzmarzick in 2014.

The summer issue also features a story on foraging for nettles accompanied by two recipes, an interview with Chef Cathal Armstrong of Restaurant Eve, cocktail recipes, and more. It's a beautiful spotlight on this wonderful season and I couldn't recommend the issue more. Heirloom Magazine is generously offering 15% the purchase of the issue with the code "picnic" at checkout.

roses & donuts

In a city known for great food, Blue Star Donuts is a standout. Whenever visitors ask for recommendations, Blue Star Donuts is inevitably on the list. And not just because I have the opportunity to work with them, but because their donuts are truly a bite of luxury. Chocolate Valrhona Crunch, Hard Apple Cider Fritter, Matcha Green Tea, and Blueberry Bourbon Basil are just a handful of their inventive flavors.

For National Donut Day, Pastry Chef Stephanie Thornton created these sumptuous, limited edition Rose Donuts. Made with a rosé wine and rose water glaze, they are sprinkled with fresh pistachios and candied orange atop the fluffy brioche donut. As delicious as they are beautiful and such a pleasure to photograph!

Portland on the Map

Last year, I teamed up with the amazing Linnea Paulina on an article showcasing Portland and the creativity blossoming in our city, which was recently published in Issue 18 of the Berlin-based publication SisterMag.

The allure of the possible that drove pioneers across the country to Oregon in the 19th century is still alive and well in Portland today, drawing individuals that seek a life that allows room for their ideas, expression, and a community that supports their endeavors. Despite its reputation as a “city where young people go to retire”, there is a momentum here that is compelling and alluring. Portland offers natives and newcomers alike a sense of freedom, opportunity, and excitement. Top that off with a heavy dose of lush forests, looming mountains, and expansive beaches all within a short distance, and Portland does seem like paradise.

We spoke with Jami Curl of Quin, Erik Powell of Bridge & Burn, and Yvonne Emerson of Tillamook Station about their work and the allure of Portland. Read the full article here.

Photography by Linnea Paulina

In the Kitchen with Little Bird Bistro

Tucked in the corner of downtown Portland, Little Bird Bistro serves delicious, inviting French-inspired food with a Pacific Northwest twist. Over the last few months, I've had the opportunity to take weekly photos of the new dishes and drinks at Little Bird for Broussard Communications. The team is welcoming and passionate about their work. From Andrew Gordon, head of lunch service who has a ready smile and smooth Southern drawl, and pastry chef Helen Jo whose desserts are simply perfection, to Michael the bartender, who offers the perfect combination of friendly chatter and serious drinks.

I love the experience of shooting in a working kitchen. There are a dozen things happening at once. Someone is putting a pan into the oven as someone else is taking a pot off the stove. Fish is being prepped and cocktails shaken. Dishes steaming with hot food rushes out of the kitchen and servers return with empty plates, ready for washing. The action is invigorating, but there are also slow periods where I have to do a bit more searching to find a shot to tell the story. This is where the ingredients, tools, and people come into the scene, shedding light on the creativity that unfolds in the kitchen.

weekend links

Easter weekend! Spring is in full bloom here in Portland and the predicted week of rain turned out to be rather sunny, the best prelude to the holiday weekend. We will be celebrating the birthdays of two sweet girls, planning for our upcoming trip to Europe, and having an Easter brunch on Sunday. Wishing you a wonderful weekend!

1. The photo story Swedish Dads by Johan Bävman really struck a cord with me. When Elena was born, I had several pangs of regret that we weren't able to take advantage of the generous maternity and paternity benefits that we left behind in Europe. Yet Marcus carves moments out of every day to spend with Elena and I love being able to observe their blossoming father-daughter relationship.

2. My clothes have a lot of stories behind them. The dress I picked up from a boutique in Berlin, the vintage coat from Tokyo, my favorite shoes from Amsterdam, accessories from Rome, and many more pieces from less glamorous places. Yet it all feels so mish-mash and lately I have been wishing I could start anew. While I probably won't throw the whole lot out anytime soon, I've been thinking about attempting a capsule wardrobe and loved this post about streamlining your wardrobe.

3. Our CSA has been overflowing with sunchokes, also called Jerusalem artichokes, the past weeks. I first tasted the knobby root vegetable a few years back and am most familiar with it in heavier forms, such as a mash. With the spring weather, we wanted something fresh and light. This recipe for Jerusalem artichokes and orecchiette fits that descriptions, with plenty of flat-leaf Italian parsley, lemon zest and a generous amount of parmesan.

4. A few of my favorite motherhood-related links: this post on breastfeeding // these recipes for the young eater // this tour of Montreal children's store Commes Des Enfants

a trip to Santa Barbara

When we booked our tickets for a family trip to Santa Barbara, I couldn't believe it had been over a year since I had last flown. A stark difference from my life the last 10 years, jetting around Europe and the world, always with another trip or two waiting ahead. I hadn't anticipated that the arrival of Elena, with all the joy and beauty that she brought into our lives, would also put into question the confidence and ease with which I navigated the world.

There were uncertainties. How would Elena handle the flight? Would she stick to her regular nap schedule or be too distracted by all the new sights and sounds around her? Would she sleep through the night in the hotel room, in a new space and bed? Would we be able to get her to nap during the day? Would we get sleep and be able to enjoy ourselves? But we didn't really give form to the questions, opting simply to leave them unsaid and see what the trip would bring.

We flew down on a Thursday afternoon, without much anxiety about the flight. When we are out, Elena quietly observes everything around her, only occasionally trying to grab at a curious object. We went through security and boarding with ease and, after charming the cabin crew during the first half of the flight, Elena fell asleep on me until we landed in sunny Santa Barbara.

After dropping our bags off at the hotel, we walked to the beach and had an early dinner on the pier. We returned to put Elena to bed and then Marcus and I sat in the hotel lobby, watching the baby monitor and wondering what the night would bring. A few hours later, we tiptoed quietly into the room, slipped into bed - held our breath to see if Elena would wake - and then slowly relaxed into sleep.

Santa Barbara is a sleepy coastal town in southern California. With a city ordinance dictating that all buildings must be in the Spanish-style design, it feels quaint and European. Friday held a walk around the city. Lunch at Tacos El Rey. A visit to the Santa Barbara Public Library. Dinner at Zaytoon. We planned everything around trips back to the hotel and Elena stuck to her nap schedule like it was a regular day at home.

On Saturday we started the morning with coffee at French Press, wandered around the farmers market and then drove over the hills to go wine tasting in Los Olivos. We took the long way, winding through the back roads while Elena slept. The landscape was so beautiful - grassy hills with old, knobby trees, a mixture of dusty desert and lush land. When Elena woke, we headed for lunch and a taste of the Santa Ynez wine, followed by wine tasting and cupcakes at Saarloos. That evening, while the hotel babysitter watched the monitor in the lobby, Marcus and I snuck out for a long walk and dinner.

Sunday brought grey skies for our last day in Santa Barbara. We started off the morning at Handlebar Coffee Roasters, followed by a nap for Elena, and then a long walk down to the beach and marina. After getting caught in a downpour, we spent the afternoon walking and lunching on State St. and then headed to the airport in the late afternoon. The return flight took off right at Elena's usual bedtime. She fed and then got fussy before finally falling into a restless sleep. It was less relaxing than the trip down, but we survived and so did the people seated around us.

The whole trip, from the flights to the hotel room, went so much more smoothly than we could have imagined. It was a simple, two-hour flight in the same time zone, but it was just what we needed to help us feel more prepared for our trip to Amsterdam in April. Ten hours in the plane and crossing nine time zones does sound more intimidating. But I have made the trip dozens of times and will be returning to a place I called home for many years. I have that confidence to draw on when the questions try to surface.

traditional Dutch stamppot

Stamppot is one of the most traditional dishes in the Netherlands, a straight-from-grandma’s-kitchen kind of meal. Hearty and simple, it can be bought ready-made from the ubiquitous Dutch grocery store chain Albert Heijn or easily made at home. This quintessential meal perfectly captures the Dutch spirit of pragmatism. Stamppot is a utilitarian dish through and through – meant to fill the belly using inexpensive ingredients that are readily available pretty much year round.

I'm over at BGSK talking about stamppot and sharing a brown butter version from my years in Amsterdam.

weekend links

Weekend Links is back! One of my favorite recurring posts gathers weekly highlights from around the web and the world.

1. Spring is just around the corner here in the Northwest and I'm planning a hiking trip to Saddle Mountain State Natural Area, open for the season on March 1, known for trails lined with wildflowers and panoramic views. The description sounds like it will be a great trail, hopefully also suitable for a baby in a hiking backpack!

2. For the days I don't go to the yoga studio that opened just around the corner, I started the Yoga with Adriene 30 Days of Yoga Challenge. It's easy to get caught up with other things in the morning, but I feel so great when I take 30 minutes to center myself. I can't make it to the studio more than a couple times a week and this video series is a great way to supplement my practice.

3. During our trip to Santa Barbara last week, I had horchata at Los Agaves with the perfect amount of cinnamon. An autumn-inspired take on the drink, this recipe for spiced pumpkin seed maple horchata from The Bojon Gourmet sounds amazing.

4. Photojournalist Lynsey Addario speaks with Fresh Air's Terry Gross about her work, being kidnapped, and her new book It's What I Do: A Photographer's Life of Love and War. I used to spend a lot of time interviewing some of the world's best photojournalists when I worked at World Press Photo. Their passion and dedication is admirable to witness and Lynsey is no exception.

5. Illustrator Carson Ellis' work is on show at Nationale in Portland for her new book which explores the concept of home in all its forms and with all its similarities.

6. Heidi Swanson has a new cookbook coming out in September. Near & Far chronicles her cooking inspiration from San Francisco (near) to Morocco, Japan, France, India, and Italy (far).

Happy weekend to all!

Saddle Mountain photo credit: Volcano Lands

Macarons and pastries at Nuvrei

Nuvrei is a little café in the heart of Portland's Pearl District with some of the most delicious treats in town. Their French-inspired pastries and macarons are simply amazing - the kind of sweets that make you unabashedly lick your fingers and reach for any lingering crumbs. In January, I had the opportunity to photograph their beautiful space and delicious creations for Broussard Communications.

The main café space upstairs has the pastry counter and coffee bar with sweets, bagel sandwiches, espresso, and my favorites, housemade granola, almond chocolate croissant, and double chocolate brownie cookies. Downstairs is the MAC Bar, a space dedicated solely to the delicate French confection with a view of the open kitchen. Nuvrei offers traditional macarons as well as unique flavors, such as blood orange, violet, earl grey, black licorice, lychee and rose, and toasted coconut in a rainbow of colors and seasonal hues. Such a treat to shoot!