I spent the last couple weeks decompressing from a year of almost-constant recipe development. With my looming cookbook manuscript behind me, I finally took a break. Despite my initial intentions, I didn’t cook much, not even for fun. I helped my family in the kitchen. A chicken marinade, some roasted potatoes. A sausage-kale-tomato egg bake my 8-month-old niece devoured. A just-OK salad to go with my mom’s meatballs. I took the pressure off the performance of being the sister-daughter-aunt-cousin from California who COOKS! And you know what? It was totally fine.
I did bank some client video work while I had access to my parent’s kitchen. One of the creative briefs called for a dishwasher shot. I don’t have one (at least right now…well, not for the past 10 years but who’s counting?) so I packed my props and shot “on location”. I’m also working with a new non-food client that’s stretching me to go outside my comfort zone. I’m talking to camera more! It’s a completely different muscle than recipe video production. I’m excited to shake things up a bit in that area. I now own multiple mini microphones and a new extendable tripod. If you can’t beat ‘em, join ‘em?
Who are these clients? What are these briefs? I create videos for brands for their social media channels. Brands use them for organic channels (on their regular feeds) and paid advertising (ads on IG Stories/IG/TikTok, etc. ) This is often called “UGC” (user-generated content) or “allowlisting” (also called “whitelisting”, but that term is outdated). I am paid, but not obligated to post on my channels.
I also create videos on my own channels in collaboration with brands like this. More about video here. Thanks for coming to my TED Talk!
My sister and sister-in-law invited me to their book club. They’re a group who love to read, of course, but also drink wine and eat good food. An immediate ‘yes’. These gals know how to party. The spread was epic. Multiple dips, including my sister’s whipped feta dip with roasted tomatoes, shrimp toast, strawberry margaritas, a super-decadent chocolate layer cake and a pasta salad everyone forgot about until the end. I also received some book recommendations, including The Unselected Journals of Emma M. Lion Vol. 1.
I had this Rainbow Dip Board on my shotlist for the week, so I whipped it up just before heading over. Inspired by Oooey Studios, I’ve been seeing these boards on my fellow private chef pal’s tables, including Sara Tane and Julia Lund. It reminds me of the food-fight scene in the movie Hook (iykyk). The whimsical appetizer we all need right now. It’s messy and maximalist and a nightmare for anyone who hates their food touching and I LOVE IT.
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