Archive of ‘moments’ category

Sisterhood Stories – Letting go

Letting go of my higher than high expectations,
Letting go of my quest for a perfect life.
Letting go of my fears and doubts.

Life will never be perfect, and I should be blessed by it’s many imperfections.  It’s what makes it interesting and worthwhile, I will never be the perfect  mother ( even if I still secretly wish to be ) or the perfect wife and I’m not a superwoman ( even though I pretend to be ).  Often I wish my life was just like the ads you see on tv, the smiling mom who doesn’t care just one bit if her kid spills grape juice on her white pants.  The singing while mopping the floors, the pure bliss of family life.  It’s just not real, though my mind has trouble letting go of this reality it constructed all these years.  Life is hectic,  it has rainy days and thunderstorms.  Life is messy, noisy, crazy.  But perfect in it’s own way.  It’s the way it was given to me,  and it’s mine to cherish.

My life is not perfect,  I don’t live in some kind of fairytale.
My photos are real,  raw,  imperfect.  They’re not a witness of an imaginary life, they’re fragile,  sensitive,  and  true.  Just as I am.

Follow the Sisterhood Stories blog circle,  read the beautiful posts until you come back here,  completed the full circle, to do so, visit Az at:

Sisterhood Stories – A distant memory

Sisterhood Stories is our new project,  born from friendship with other female photographers which share the same love,  passion and weaknesses (and craziness too).  Together we will be sharing moments in our personal journey, every Wednesday, in a blog circle.   Follow the link to Abby Lanes Photography to continue in the circle, with love xoxo


A box of photographs
A chest full of her beloved rings
A bag of her favorite dresses
Bottles of perfume
Is all I have left…


The memory of you fades with each passing day,  and I’m terrified of losing what little of you I still possess.  I wish I could hold on to my childhood memories, but as you always knew,  I can’t recall much and now that you’re not there to tell me again and again all that made me who I am today,  I feel like I not only lost my mother but my childhood as well.  I do know that the mother I am today,  I owe it all to you.    Every minute with my sons now take a whole new meaning,  leaves a deeper imprint,  engraves a new memory in my heart.  Filling the hole left when I lost you.  I want to make memories,  not only capture them,  as photos,  as beautiful as they are,  will never replace the real moments.  They can’t capture the sweet apricot smell of my newborn boy,  they can’t make you feel the warmth of a morning hug or the softness of a kiss.

There’s this urgency now to make memories,  many of them.   And at the same time there’s this creeping anxiety that I will not recall them,  just as I can’t recall most of my childhood and the thought of it is unbearable,  that’s why I hold on so preciously to that single box of photos you left me,  and to the ones I have of my sons.   I hope they remember the mother I am and was to them,  because not remembering you,  mom,  is so painful.   I sure wish you didn’t leave that fast,  and that I had more time to make up for all my  brain has not captured at the time.   I’m sorry my memory failed you and I love you.


Please follow the circle by reading this post by my very talented friend Abby Lanes Photography

Harvest time recipes

Since my garden is literally loaded with herbs, tomatoes and other yummy veggies, I decided it was time to cook so nothing would go to waste.  After all, I can’t eat that many tomatoes on the same day!  So I started by doing some Basil Pesto, then I moved on to Tomato Sauce and then I baked a Lemon and Zucchini loaf (Recipe found on Pinterest, slightly modified).  And of course I documented the process with photos.

Here are the recipes, please note that I’m not good at measures, and that for Pesto or Tomato Sauce, I improvise depending on how much I harvested.  But the basic ingredients and process stays the same, so I’ll share anyway.

Let’s start with Basil Pesto!


-Basil, as much as you have. You can also use other herbs to fill.  I sometimes add oregano or thyme.  As long as Basil is what you have most.  Other herbs can serve as filler or for adding a touch of flavor.  It takes a good amount of herbs if you are planning to make a lot of pesto.

-Extra-virgin Olive oil.

-Pine nuts (or walnuts,  almonds,  any one will do).   A handful.  Pine nuts are expensive and I use walnuts most of the time,  tastes just as good!

-Fresh Parmigiano cheese,  1/4 of a cup.

-Garlic.   I’d say a clove of garlic for about 2 cups of fresh herbs.

-Juice of half a lemon and zest.

-Salt, fresh ground black pepper.

In the food processor,  add your basil and a little bit of olive oil.  Pulse a bit,  so it’s shredded.  Add all the other ingredients,  and pulse again until the nuts are finely chopped.  While doing it,  constantly add a fine stream of oil so it doesn’t go into clumps.  Add oil and pulse until it has the texture you are looking for.  I like to have some tiny chunky bits of garlic and nuts in it.  You may want to have it creamier,  you decide!

That’s all there is to it actually.  Put in small containers or jars.  Freeze what you won’t be using in the next days.  Ice cube trays can be handy too.  Freeze them and put the cubes in a ziploc freezer bag,  use only the amount you will need.


Tomato Sauce



-Fresh ripe tomatoes,  as many as you have.  Italian tomatoes have less seeds, but all I had at this time were big fat tomatoes.  They taste just as good!

-Herbs (basil, thyme, rosemary).  To taste,  it all depends on how big of a batch you are making.  I use fresh herbs since my garden has plenty,  so if you use fresh herbs,  add them at the end,  just before removing the sauce from the heat, the taste of fresh herbs is finer and the herbs will lose it if you cook them too much.  If you are using dried herbs,  add them at the start.

-Salt, fresh ground black pepper, to taste.

-Sugar, two or three teaspoons, to counter acidity.

-Red wine,  just a little, it all depends on how much sauce you are making.

-Garlic, again, to taste.

-Extra-virgin Olive oil.  To slightly cover the bottom of your pan.

Start by peeling your tomatoes. How do you peel a tomato you ask?  Make a mark with a knife at the bottom of the tomato,  not deep,  just a scarring.  Plunge them in boiling water for around 10 seconds.  It may take just a bit more if you have huge tomatoes.  But not much.  You want to make the skin peel on the mark edges so you can tear it away from there, but you don’t want to cook the tomatoes. Otherwise they will be too soft to peel.  Remove the skin and quarter them.  Remove most of the water and seeds,  then dice them.

In your pan,  heat the oil slowly, adding the garlic to it.  If you heat your oil too fast the garlic will burn,  go slowly so the garlic infuses the oil.  We’re making sauce not steak 🙂
When the garlic has softened,  add your tomatoes.  If you are using dried herbs, add them.   Add your sugar,  salt, pepper and red wine.   Let it simmer,  covered,  until the tomatoes become purée.  When you can easily squish them with a wooden spoon and it’s got that sauce texture you are looking for,  it’s ready.   Adjust seasoning (If you are using fresh herbs add them now).

Let it cool down and put in jars.

Lemon & Zucchini loaf, recipe from NancyCreative.

Found this recipe on Pinterest and it has everything I was looking for.  Before, when making zucchini loaf,  I would use a basic banana bread recipe and simply switch the bananas for zucchini.  But this one has lemon in it also,  and I love lemon cake!!

So I will just post the photos and direct you to the original post for this recipe.  I did make some changes to it,  I used brown sugar.   And I was more generous on the lemon juice.  I also added lemon zest in the glaze,  only because I think it looks prettier.  The recipe uses Buttermilk, read the comments on the original post if you don’t have buttermilk, there are many ways to replace it!

Find the recipe here:

So that’s it!  All of my weekend cooking shared with you all!  I need to add that I rewarded myself with Caramel à la Fleur de sel 🙂  Will post photos and share my recipe soon…

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