As my pursuit of navigating the world of photography continues, I’ve found a tremendous increase in my enthusiasm for food and cooking. This correlation should come to no surprise seeing as all of my social media feeds are full of incredible food photography. The more and more I’ve talked to people pursuing the same thing, I’ve realized they’ve had the same response, though sometimes in reverse (they’ve taken up cooking and photography happened to come second).
As long as I can remember, cooking has given me anxiety. For those of you who know me, I react very little to stress and anxiety, most of the time it just doesn’t phase me. Cooking has always been the one thing that really shook me up. I have a perfectionist mentality and I like to be the best at whatever I do. When I cook or bake, rarely does my first (or second, or third) try come out perfect, or even close to perfect. In the past, I would just get frustrated, throw everything away and swear to never cook again.
Little did I know that this precious time, alone with yourself and nature’s best gifts, is not about perfection. It’s being thoughtful about those moments in time, focusing on the task at hand, letting the rest of your life take a backseat, and getting better, little by little. The more I cook, the more at ease I feel, and the more I understand slow living. It’s something I’m mindfully practicing throughout the rest of my life. Take a breath, slow down, and enjoy each moment for what it is.
This recipe is one I’ve been eyeing for a few weeks. There’s something romantic to me about baking. It’s not easy and it’s incredibly exact. Your focus is required and your connection to each ingredient and how they work together is a must. It tests me more than anything, but it also teaches me patience (I get distracted very easily).
I’ve been following Beth Kirby’s blog, Local Milk, for a few years now. I was first attracted to her photography, but fell in love with both her recipes and their accompanying stories. Her dishes are fairly simple, but at the same time can be very technique driven. This is a recipe she did for Mother Magazine in April. While she used raspberries in her recipe, I exchanged them for strawberries because I just love the combination of strawberries and rose, and I had so many of them lying around.
Strawberry + Rose Quickbread | From Local Milk
*Makes one small loaf
1 c. all purpose flour
1/3 c. granulated sugar
1 1/4 tsp. baking powder
1/8 tsp. kosher salt
1 tsp. rosewater
1/2 c. buttermilk
1 large egg
1/4 tsp. vanilla extract
1/2 c. sliced strawberries
Heat oven to 350°F. In a medium mixing bowl whisk together flour, sugar, baking powder, and salt to evenly combine. In a separate bowl, combine the buttermilk, rosewater, egg, olive oil, and vanilla. Lightly whisk to combine. Add this to the dry ingredients. Gently combine just until the dry ingredients are fully incorporated. Be careful to not overmix. Fold in the strawberries. Lightly grease your loaf pan, pour the batter in, and bake it on the center rack for about 35-45 minutes or until a tester inserted into the middle comes out clean and the top is golden brown.