I always love January when I feel motivated to start in on new goals for the new year and especially when those goals have to do with something I love. Thanks to blogging through the past year, I have come to learn that I absolutely adore photography. Sure, I was ALWAYS the girl in college that had my camera taking as many photos as I could but I never really cared what they looked like- I just wanted pictures of my friends.
Then two years ago, I bought myself a Canon dslr camera and fell in love. Well, almost. I was the quintessential example that a good camera does not always make a good photographer. Most of my photos were crap and I am okay to admit that because it drove me to learn more about my camera, lighting, and overall composition. A year and a half after purchasing my first dslr, my love out grew my first camera and I upgraded and became addicted. My goal for 2011 is to push my photography even further. Music has taught me so much throughout my life but one of the greatest lessons (that especially applies to photography) is that everyday you can learn, practice, and improve. There is always room for growth.
That being said, I decided to start an Etsy store. I love Etsy. If I could I would buy all my dresses, bags, jewelry, and pottery through etsy.
I guess that was a really long-winded way of saying: Check out my Etsy store! I am really proud of all the photos I have up there right now and I really can’t wait to continually add more!
(end shameless plug)
Begin talk of food:
I really didn’t plan this on purpose but it seems fitting that this post be about things I love. In the case of the recipe, I love roasted tomatoes. My mother introduced me to roasted tomatoes through salsa she makes (salsa that I can eat with a spoon-no chips needed.) Through out the years I have played with simple variations, finding ways to adapt the recipe when needed. This adaption came when I wanted a warm, light lunch but didn’t want a big fuss.Print
- 1 pound Roma Tomatoes
- 3 clove garlic
- 1 medium onion
- 2 tablespoon olive oil
- 1/2 cup fresh basil
- 1/2 cup Parmesan cheese
- Preheat oven to 425˚
- Cut tomatoes in half, remove seeds, and place on a sheet tray cut side down (I usually cover my sheet tray with foil for easy clean up.) Spread onions and garlic around tomatoes and drizzle with 1/2 tablespoon of olive oil. Bake for 30-35 minutes until tomatoes are tender and just beginning to brown. Remove from oven and let cool slightly.
- Place roasted tomatoes in a food processor and add in remaining olive oil (1 1/2 T), and basil. Pulse until the everything is well mixed. Serve on a piece of lightly toasted bread and sprinkle with extra basil and Parmesan (also taste delicious on eggs!)