The Inspired Plate | April Challenge | Snack Foods

This months Inspired Plate photo challenge is "Snack Food" with a story! My story.. a family reunion to celebrate my mom and dad turning 80!! What a glorious time we all had! The snack.. ahem, "healthy dessert", was a trifle in a jar!

Our celebration was held in beautiful Santa Barbara, California, where two of my sisters live. We had a few days of play and scavenging the country side, hiking and picnicking to boot! I must admit, I was pretty busy this trip and took my camera out of it's bag just a few times!

Here we all are, our happy Italian family! From left to right, my little sister Faith, Laurie (that's me), Mom, Dad, Valerie and Cynthia! That's us. I love my family!! xo

My sister Valerie's family top left, and my mom and dad with a few of the Granddaughters'. We were missing quite a few of the Grandkids, whether at work or away at college, their presence was surely missed!

Sweet cousins who drove up from Southern Cal. It was wonderful to see many of them too!

Our sweet sister Faith and her darling husband Jeff hosted this shindig at their casa over looking the Santa Barbara coast and mountain range. It was a spectacular view! 

These boys aren't camera shy at all! My nephews Matt and David with my brother in law Mike! 

My sisters and I. Photo courtesy of my niece Ashley Cimino! 

I hope you enjoyed a little of my "Snack Food" story through these photos! Now be sure to head on over to my sweet Southern California girlfriend's blog, Allison Jacobs, Orange County Food Photographer, to see her take on "Snack Foods"! 

Ciao!

Laurie

The Inspired Plate | March Challenge | Breakfast

This month The Inspired Plate is celebrating our monthly challenge with "Breakfast".

I know this looks like a simple breakfast.. with not too many ingredients, but I so often eat alone

in the mornings after the kids have all gone to school and this for me is quick and satisfying. A soft cooked egg, thinly sliced and buttered sourdough toast.. perfect for dipping, and a cup of tea. 

A few of the gals added a challenge element to their photos, Morning Sunlight. The top photo was shot early in the day with my place setting in front of the light source. Creating a "Backlit" effect. I love the warm glow it gives and you can almost see a faint outline of the trees in my backyard.

I had so much fun shopping for props this month. Spring is definitely in the air and all the beautiful hues of yellow, pink and lavender set the tone for this place setting beautifully. I LOVE this tea cup and saucer. And this egg cup.. so adorable! Right before Easter isn't really the best time to be looking for egg cups. I scoured the antique market and probably spent 3 hours perusing the aisles to find one that would match this lovely tea set. But, I have an idea that many hostesses thinking of serving soft cooked eggs on Easter.. and throughout Spring, was a very good idea!

My garden is in bloom with a variety of lavender plants and daisies. I just love this pop of color streaming through my kitchen and family room windows!

Soft Boiled Eggs are easy to cook. Take out your eggs ahead of time and allow them to come to room temperature. This will prevent them from cracking when you put them into the water. Boil water in a small saucepan. Make sure you have at least 3/4 of the pan filled. Bring to a rolling boil. Lower temperature to medium high, carefully place eggs in water. Allow them to come back to a soft boil. (not simmer) Cook exactly for 4 minutes for firm whites and a soft yolk. Season with salt and pepper and enjoy with your favorite toast! I drizzle my sourdough toast with honey. yum. I love the salty savory taste with the sweetness of a little honey! :)

Please be sure to head on over to Stacey Siegal | Bradenton FL Food Photographer. I am sure she will have some beautiful and scrumptious photos and recipes to share! My lucky friend sits pretty on the warm beaches of Bradenton and rocks her camera! She is SO talented and it is a privilege having her join us for a second year!

Ciao and Buon Appetito!
Laurie

An Open Face Sandwich DMC Style

My favorite way to eat a snack.. :)

French bread drizzled with Extra Virgin Olive Oil
Freshly Grated Parmesan Cheese
Sliced Roma Tomatoes
Buffalo Mozzarella
Dried Oregano
Fresh Cracked Pepper
Sea Salt (to taste)
Fresh Basil chiffonaud
Extra basil to top after broiled

I first toast the bread on one side in the broiler at 500 degrees.. for just around 30 seconds to get crisp and golden. ** Watch CAREFULLY!!

Top the un-toasted side with the above ingredients in the order listed. Place back in broiler keeping a CLOSE watch on it. (I keep the oven door ajar) Broil just for around 1-2 minutes or till the cheese is melted and golden. Buffalo Mozzarella is so soft it melts quickly.

Enjoy from my kitchen to yours!