Letting Go, the Photography Portfolio and a Thank You

I haven't been around because I've been pondering actually going forward with this blog or shuttering it entirely, as I mentioned in this post. The conclusion, which seems like the most logical thing the more I think about it, is to continue but more in the form of a photoblog so that written posts will not necessarily be a rule of thumb, and to expand to other topics of interest to me, but first things first. I will no longer include recipes when I do write posts to accompany photographs of food, unless I can't find a similar recipe anywhere else on the web; I apologize if this is distressing to you but I'm sure your relationship with Google search will benefit from this arrangement. I'm arranging for the look of the blog to be overhauled to accommodate all these changes.
Thank you for joining me in any capacity over the last three years and I hope you continue to accompany me on forthcoming adventures.


As many of you already know, I've finally, after thinking I probably should and then getting a sudden impulse to finally do it, uploaded some of my best pictures to a photography portfolio. I'm without my film cameras or boxes upon boxes of negatives, good and bad, which are all sitting in storage half the world away, but there was enough digital work available and a few ancient scans of some film pictures to cobble something together. So after weeks of organizing, sorting, choosing, collaging, trashing, re-collaging, organizing into categories, queueing in the proper order, requeueing again and again, etc... here it is: My Photography Portfolio.
You can also find it in my sidebar in case you don't want to click on the link above now and want to peruse it later.


And finally, thank you to Olive Magazine which is one of the BBC's food magazines here in the UK for mentioning Saffron & Blueberry in its August issue in the "Websites and blogs that inspire us" section. I'm honored and thrilled to be included alongside two star bloggers, Matt Armendariz of Matt Bites and Y of Lemonpi who has been mentioned here before as being a partner in [sweet] crime.

It's done so have some Chocolate Fleur de Sel Macs

If you've been here before this is a totally new look since the very beginning of this blog. I mean I know at the beginning of the year I said I was going to do all this stuff and then life got in the way, so I changed the header a little bit and changed the widths and everything and that was that for a little while. But since I decided a few weeks ago that I was going to change the blog entirely and make it less about food and a little more about other things like photography and whatever strikes my fancy, it's been bugging me to change it up completely. So this is what I came up with messing around with the code, making some headers with one of my old scanned photographs, and generally tweaking here and there. I hope you like it. If you don't, that's too bad, unless of course it means you want to offer me your coding and graphic design skills for free to make it more the way you'd like it to be.

This is also the inaugural post of every post isn't going to be about food anymore, as I said before, sometimes it's just going to be one picture or just a thought or whatever strikes my fancy, or not. Your guess is as good as mine although I'd like to say I think it will be easier for me to post more frequently that way, which will be nice for both me and you. And just for the pleasure of contradicting myself, particularly the part about how this isn't going to be only about food anymore, have some chocolate macarons on me, half of them have fleur de sel on the shells, the other half are plain. They were made from Aran of Cannelle et Vanille's recipe and they are for the previously mentioned Mac-athon organized by Jamie of Life's a Feast. They're not beautiful like Aran's but they sure do taste good. The filling is a chocolate mousse sort of concoction conjured up from the same batch of Swiss meringue and fromage frais mixture that went into the filling for the mango macs. And with that I leave you my friends.