Marije Vogelzang, Eating Designer.

Please watch:






Will you please be my friend? I will put birds on my head and help you cover sculpture with ham or personify loaves of bread.

lady (butchers) who lunch

I've been on Project: Weight Gain for a while now. It really isn't going that well, but in the last few weeks, I've been asked by my nutritionist to keep track of my eating and calories. In beginning, it was novel, but I'm getting bored with it. And possibly obsessive.

Maybe I should combine Project: Weight Gain with Project: Food Stylist!

Here's what the project would look like in regards to today's lunch:

-organic boneless skinless chicken breast (180 calories) sauteed in 1/2 tablespoon olive oil (60 calories), lemon juice, basil, oregano, and one clove of garlic (20 calories)

-1/4 red bell pepper (10 calories)

-organic green leaf lettuce with onion and white wine vinegar (20 calories)

-organic brown rice cake* (70 calories)

-1/3 cup organic frozen strawberries and blackberries with fresh mint from my windowsill mint plant that I've somehow managed to keep alive (25 calories)

Total: 385 calories (I've been trying to eat every three hours, so that's about what I can handle per "meal.")

Totally boring? Probably. But maybe I can improve my food photography and my diet simultaneously?

*I am lazy and don't often have the patience to cook a pot of brown rice, so I've become quite dependant on Lundberg brown rice cakes. Excellent and super convenient for you gluten-free people out there.

new aspirations

Food styling. Obsessed.

Finally (well, it seems like I waited longer than the masses, considering I went on a big J. Child tangent several years ago... loved My Life in France and was later inspired by the Julie & Julia book and Julie Powell's blog) saw Julie and Julia on Wednesday.

Loved the food and an totally inspired to learn to bone a duck. The man actually got really sad though, sad that I couldn't enjoy food like I once did (I think his favorite food scene was Julie making the bruscetta at the beginning of the movie, or perhaps when Julie and Eric ate that chocolate cake!). This, in turn, made me sad! I guess I really started this blog to learn to make food that I can enjoy, that we can both enjoy together, and I've felt pretty satisfied with my food experiences lately. I was pretty discouraged to realize that he has been so affected and saddened by my food choices. Don't get me wrong! He's been extremely supportive of my endeavors, from finding me piles of meat in Argentina to eating several burgers a day and to taking a SF adventure to butchery class, but sometimes nothing can compare to a grilled cheese sandwich, beer, and pint of Haagan Daz peanut butter chocolate ice cream with the one you love. Ah well. I digress. It was, after all, a Nora Ephron movie, so don't expect the food to be seperated from the relationships!

All that to say, big props to Susan Spungen , the food stylist for Julie & Julia. Awesome. Need and intern?

Here are some images from the film to inspire.

French Onion Soup

Boeuf Bourguignon