Recipes

Roasted Rhubarb with Ginger, Blood Orange & Honey

29th February 2016
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Over the last few weeks the biggest thing I’ve been struggling with is myself. When I was younger and preparing for exams, I’d always give the impression I was super chill when I got good results but the reality was that I’d be mind-mapping the hell out of my literature ‘themes’ and obsessively drawing up calendars with revision slots I’d cross off with colour coded highlighters. I was fun like that.

Don’t get me wrong, I still make a ‘to do’ list about three times a day (and cross off the things I’ve already done because it makes me feel alive), but when it comes to properly planning out my own shoots (client work aside) making sure I’m sketching out each shot, having a clear purpose why I’m taking that one in particular and what I want from it, well I know I’ve not been giving myself enough time.

Mainly because along with keeping my bra on after 8pm and the moment that guy brings out ‘the guitar’ at parties, weekly meal plans are my idea of hell. At the moment I don’t really know which morning I’m going to be in my own house and bulk buying for one is just a waste. To be honest, a lot of the time I’m just really hungry and just want to eat so I’ve been rushing things and ending up with shots that I know aren’t my best.

Today I decided I needed to stop rushing, stop semi-winging it and take my time. I’ve been reading a lot of Lauren Keim’s blog about her journey shooting in film recently, and while her photography is AMAZING and her writing so great, it’s her dedication to the process of slowing down and taking the time to get her shots that really stuck with me. So despite the fact I’m not shooting on film, that’s what I decided to do…

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4 Comments

  • Reply Hannah 3rd March 2016 at 12:03 pm

    Hello! I love your blog; these photos with the bright rhubarb are especially good!
    What oven temperature did you use to roast the rhubarb?
    Thanks :) x

    • Reply Maria 8th March 2016 at 12:50 pm

      Hey lovely! So sorry it’s taken me so long to reply & thanks SO much for your lovely comment. I roasted these at 180 degrees (fan oven) for about 15 minutes. Just remember to cover them with foil & you’re ready to go. xxx

  • Reply Christine | Vermilion Roots 18th March 2016 at 8:43 pm

    I’m really feeling your words and what you share on the blog. So glad to be here today. And can’t wait for Spring to come so I can get my hands on some rhubarb. :-)

    • Reply Maria 21st March 2016 at 9:28 pm

      Thanks so much for your lovely comment & so glad you’re enjoying the blog 😀 At the moment I feel like Spring can’t come fast enough! xx

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