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1000 Followers, a Kale Salad, and some thoughts on the unknown

If I'm being completely honest, I wasn't really sure I was ever going to make it to 1000 followers on Instagram. Moreover, to admit that such pursuit took up a decent sized amount of my mental capacity feels even sillier. I would hope that I have the foresight to be able to acknowledge that such external validation is not a comprehensive indicator of one's intrinsic worth; AND yet, it feels really wonderful to know that a sizable amount of y'all follow along and hopefully find some joy in my creations (which is prettyyyy wild, in the best way). Especially considering everything that's going on in the world, celebrating a little win means a lot right now--although I'm fully aware that there are probably pet parakeet accounts with far more followers, but I digress ;). In another line of thought, I've been wondering quite a bit about the future and the unknown-i.e what will my business look like? Should I switch gears? Am I overreacting? Under-reacting? Why is there so much about photography that I don't understand yet? What is my style? What do I have to offer that's different than the multitudes of talented photographers/recipe developers/ stylists/ people out there? Am I behind? And on, and on, and on. I would absolutely be lying if I said I could stare down each question with the kind but stern smile of a spiritually actualized and Brené Brown-level version of myself. However, I do know that I can only approach each day at a time. And that gentleness is warranted to all. And that it's OK not to know the literal F what we are doing right now. Because I don't think anyone currently knows (or really ever, for that matter!!) I may not be the strongest photographer, or the best stylist, or even the best or most original or most dedicated recipe developer, but I do know that I am exactly myself. I strive for authenticity in pretty much all that I do, and will be the first to admit the goofy and messy reality of the seemingly picture perfect photos that clutter our feeds. Because if we can't laugh at ourselves and our mistakes, pitfalls, and weaknesses, I think life would be much, much harder. So here's to another day, another week, and another salad recipe; because I can't think of a more fitting dish to present to you than another. darn. salad. ;)



Cherry, Kale, and Farro Salad (Serves 5-6):

Ingredients:

-2 bunches lacinto kale, de-ribbed and thinly sliced

-1/3 cup chopped dried cherries

-1 cup dry farro

-1/3 cup feta

-1.5 tsp salt

-juice of 1 lemon

-1/4 cup olive oil

-1/3 cup roasted almonds, chopped

Method:


Add farro to a pot over medium high heat with 2 cups water and 1 tsp of salt and bring to a boil. Turn down to simmer, cover, and let cook for 30 minutes. Drain if necessary and set aside. Add kale to a medium sized bowl and add the lemon juice, olive oil, and remaining 1/2 tsp salt. Rub between hands to soften. Add your farro, cherries, almonds, and feta and toss to combine. Enjoy!

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ATL Based                                  isabellenamnoum@thebalancedapron.com