Smoothie bowls have been dancing through my Instagram feed for quite some time, but it never occurred to me to assemble one until I attended the Pinch of Yum Photography Workshop a couple of weeks ago. I think I believed I wasn’t quite hip or trendy enough to pull off such an extravagantly cool breakfast concoction. Turns out I am. And I suspect you are too.
I make smoothies all the time here at house Morell – I’ve featured strawberry and mango options here on this blog … usually when I’m combating that ailment I refer to as “blogger bottom.” (For the uninitiated, that means I’ve been eating too much awesome Bourbon & Brown Sugar food and my jeans don’t quite fit. It’s a recurring situation, I’m afraid. I really need to find some sort of physical activity I enjoy as much as cooking.)
Love the idea of making a really, really thick smoothie – almost the thickness of soft-serve ice cream – and layering on extra berries and crunchy toppings. And I mean thick … or the berries and crunchy bits sink to the bottom. I made a basic cherry-berry smoothie with frozen bananas, almond milk, and a touch of orange juice. Then I layered toasted almonds, coconut, and more berries on top. YUM.
Oh that Pinch of Yum workshop… So much inspiration. I’ve been motivated to look at my blog with a fresh set of eyes. In one session, Lindsay Ostrom walked us through a series of blog photos from some of the best of the best… from the highly stylized shots from Bakers Royale and Half Baked Harvest, to the photos that simpler and more food-focused, like those found on My Name is Yeh and Pinch of Yum. She asked us: What do you want to your photos to communicate about your style or brand … and your food?
Such a basic question… and I’ve been thinking about this all week. What DO I want Bourbon & Brown Sugar’s photos to communicate? And while I’m at it, what do I want Bourbon & Brown Sugar’s mission or “brand” to be?
After much pondering, I’ve come up with a few guiding principles.
My plan has always been to create an online notebook of recipes, stuffed with photos and memories and clippings (links!) … but neater. Good plan… but time to refocus. What if I thought I of this space as my own personal cookbook… and actually planned out a working index to guide me? This may seem obvious, but let me admit, I’ve been running this blog like I run most of the rest of my life… making it up as I go. That is likely not surprising to you after reading about baked goods for nearly an entire month (hey, we were snowed in for DAYS!)
So what will MB’s Bourbon & Brown Sugar recipe collection look like? My initial thoughts:
– Simple, flavorful dishes – If it has too many steps, it doesn’t belong on this blog. I’m a busy gal. (Though my husband points out, not too busy to make huge messes in the kitchen.)
– I’ve dreamt of opening a bakery cafe, with soups and salads and baked goods… though a wildly impractical dream for me in every possible way at the moment, I’ll share a collection of recipes I’d love to serve in this space.
– Comfort food in all it’s wonderful forms. Sunday dinner-style comfort food such as stews and slow-cooked meats, and roasts, and savory pies
– Many of these foods will influenced by my travels (The UK! Argentina!)… and places I’d like to go (India! Hungary!).
– Other will be influenced by my awesome friends and family.
– And of course, cocktails… because Bourbon.
What do you think? What would you like to see featured on Bourbon & Brown Sugar? Any suggestions?
Off I go to work on that recipe framework, and while I’m at it, a better plan to combat that darn “blogger bottom.”
But first let me share a few things I’ve been crushing on lately:
This Maple, Brown Sugar Bourbon and Thyme Old-Fashioned… wait, Brown Sugar Bourbon is a thing?! I need to go on a quest for it. Will report back.
This Unsurpassed Worth blog post from Pinch of Yum… I have been so consistently inspired by Bjork and Lindsay… they are amazing humans.
Just finished reading: Unaccompanied Minor, a super-fun crazy romp of a story and I Love I Hate I Miss My Sister, which was fascinating and timely, but deeply troubling. (I’m currently previewing a stack of books for our 7th and 8th grade reading list at school. I’m struggling to define the line between edgy and inappropriate in the recommendations.).
Next up: I must dive into my book club choice: The Invention of Wings.
Two Years Ago: The Spirit of Adventure
One Year Ago: I was on a blogging hiatus 🙂
- ½ cup frozen cherry-berry mix, or berries of your choice
- ½ cup frozen banana, sliced about 1 inch thick
- ¼ cup plain non-fat greek yogurt
- ½ cup almond milk (you can substitute cow's milk)
- 2 tablespoons orange juice* (add more if it's too thick to blend!)
- berries or fruit of your choice... I used raspberries, blackberries and strawberries, but blueberries, sliced bananas or any stone fruit would be awesome.)
- toasted sliced almonds
- toasted coconut
- Pop the frozen fruit, yogurt, almond milk and orange juice in the blender. Blend until smooth. You need it to be quite thick, so add more frozen fruit if it is too runny, and a bit more orange juice if it is too thick.
- Pour the smoothie in a bowl, and arrange your toppings on top. You can substitute any fruits or nuts and seeds you would like!
I’m going to share this recipe with the crew at Saucy Saturdays!