new project

food photography martinsburg wv
Friends, there’s a reason I haven’t posted a recipe in for-ev-er. And my apologies! It’s because I’ve been working on something else and I just haven’t had the time or daylight to keep posting on Omnomery. That, and we may very well be buying a house! Anywhosal, hopefully I’ll be able to post a week’s meal plan here soon, or an oatmeal free snack option. :D But in the meantime, take a look at my new project.


Christmas Portraits

The sun setting early means that there really isn’t a good opportunity for food photography in the evenings when you’re a working girl. And I’ve found a new subject for the weekends. The hubs has tired of being a model for me and I’ve started asking my friends to pose for me. I started with portraits of my friends’ sweet baby girl and it was a blast. This past weekend I shot my pals and their pup for Christmas type photos. They were very patient and gave me the opportunity to shoot in RAW for the first time. I was pretty happy with the results and can’t wait for my next volunteers. Until I get a chance to share with you a new recipe, take a gander at this weekend’s shots. If there are a gagillion images, forgive me. I can’t figure out how to make the gallery proper!

Camping Bread Sticks




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This past weekend we celebrated my mom’s birthday with spice cake and camping.  My mom loves camping. Well maybe I should say, RV’ing. It’s not really camping-camping where you poop in the woods but rather pull up to electric. But it reminds my mom of childhood and she likes hearing the symphony of campfires and children whizzing by on bicycles. Now too it is nostalgic for me, walking the paved circle around the sites to survey the hanging lanterns of neighbors and smell what each family or group of friends is making for dinner.




It is indeed relaxing, even for my dad who is charged with the labor of setting up the camper and fire pits. Usually he will end up napping in a hammock too low to the ground with his hat tipped over his face.


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My parents were very sweet and made the trip East so that Kevin and I could more easily join in the fun. And so, recalling all the fun camping cooking traditions that my mom had taught me when I was a kid,  I brought along a new one.


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This recipe is very slightly adapted from green kitchen stories, to make it more portable.

This recipe assumes you have the ability to heat some water to slightly warm to activate your yeast. You’ll likely have many of the ingredients in your camping arsenal anyway. Further, this recipe serves a bunch of people and makes use of an entire yeast packet for ease of use, but we had a bunch of waste with 4 people and just having it as a side, so I would recommend cutting the recipe in half if you’re not serving a ton of people.


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Packing List:

measuring cup and spoons

a lightweight towel or saran wrap to cover the dough

3 tsp dry active yeast

1 tsp honey (I had a tiny bear of honey that was the perfect travel size.)
1/2 tsp fine sea salt

In a small ziplock or jar:

1 cup shredded carrots and/or apples (optional)

In a large mason jar or ziplock:

4 cups flour of your choice (I used 2 1/2 cup whole wheat flour and 1 1/2 cup spelt flour)

In another small ziplock:

1 handful dried fruit (cranberries and chopped dates would be good) (optional)
1 handful seeds or nuts (I used pumpkin seeds ) (optional)

Dump your flour in a large bowl and use your now empty mason jar (with measurements on the side) to warm your water. (Microwave if you’re parents RV, set beside fire if not.) Add yeast, honey and salt and swirl your jar to dissolve. Add the shredded carrots/apple, dried fruit, and seeds to the flour, mix to combine. Once the water has foamed up, add to the flour mixture and gentle knead it into dough. Cover and leave to rise in a warm place for an hour or until double in bulk.

Meanwhile prepare the campfire (or grill).

Find a thick stick from a non-pine tree. You don’t want a skinny marshmallow stick, look for something about the diameter of your thumb. Take a handful of the bread dough and form into a log with both hands. Start from the tip of the stick and wrap it tightly around. Bake the bread by holding the wrapped stick over the hot fire and slowly rotate to get it evenly baked and golden brown. It can take from 5 to 15 minutes. To test it, tap the bread. It should sound hollow and be crispy and brown on the outside. Put some olive oil or butter or jam on your warm bread stick and enjoy.


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Roasted Green Beans with Sage and Almonds


I just realized that only one out of my five last posts have been about food. Whoops. Well I think we are about due. On that note I present to you a side dish that sings ‘fall.’ And it doesn’t even include pumpkin or butternut squash. (No offense to those fall players;  I made pumpkin gnocchi just the other day.) I usually will just saute my green beans with garlic, olive oil, a little butter, and almonds, but I had some sage to use up so this sort of fell into place and I couldn’t be happier with the result. It’s actually easier and tastes even better.


I love the idea of saving money by eating at home so I asked my husband how much he thought a restaurant would charge for the whole dish. He got brownie points for reasoning that only a fancier restaurant would go to the trouble of serving roasted green beans with sage and guessed “For two sides? At least $9.” I don’t really care if he was only trying to stroke my ego because the dish cost less than $2.50 to make and 5 minutes hands-on time.  I chalk that up as a W.



Adapted from Finger, Fork, and Knife.

Preheat oven to 395 degrees.

Line a roasting pan with parchment paper.


2 big handfuls of trimmed green beans

about 5 fresh sage leaves

a little less than a 1/4 cup of almonds, roughly halved

with enough extra virgin olive oil to coat the ingredients and sprinkle with sea salt.

Roast for 15 minutes. If you need to buy yourself some time whilst attending to more attention demanding dishes, turn off the heat and leave the beans in the oven. They aren’t anything to write home about once they cool.



Hello, goodbye.

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This past Monday one of my co-workers held a dinner at her farm. It was great. She has this incredible stone farm house with exposed beams and a lovely field with two horses, a barn, and a silo with a mulberry tree growing out the top. The dinner came complete with a tour of the chicken coop, the pig’s pen, and feeding Spirit potatoes.  (Spirit’s the horse, although, Gene probably likes potatoes too because he’s from the Ukraine. His joke!) As the sky grew dark we brought our glasses of wine inside and sat down to a large round wooden table filled with delicious food lovingly prepared, the rice presented last in accordance with Persian tradition. Part of the reason for this weeknight meal was to say hello to new co-worker from California and goodbye to one headed to Tennessee. I’m looking forward to getting to know the new girl and I’m really  glad my path crossed with Gene’s, even if it was for a short time. I wish he and his beautiful wife all the luck and happiness this world has to offer and these two humble snapshots.

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National Zoo

This past weekend was lovely. Kev’s dad and dad’s girlfriend came in to visit and we spent Saturday strolling around the National Zoo in D.C. with his brother and brother’s fiance. I made Heidi Swanson’s baked oatmeal again for breakfast and a delicious, but not so super-food dinner of pulled pork taco’s. (But they were seriously easy and delicious so here’s the link.) So nothing new to report on the recipe front but maybe you would like to see some of the animals! Pardon the poor quality of the big cats, they are cropped in quite a bit. Love birds at the end.
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whole wheat zucchini brownies

I have so many zuchinni right now! And it’s not because we have a garden. It’s simply because the hubs and I both went grocery shopping. Whoops. So we’ve been eating a lot of this and a little that. But I still have a couple of zucchini about to turn. I hear there are lots of gardeners and CSA members out there with the same conundrum. Enter the zucchini brownie.




The zucchini brownie is not my favorite brownie in the world. If you ask me to make a pure, fudgy, unadulterated, x-rated brownie, I have a recipe that makes your brain go into a high I can only imagine meth addicts seek. However, that is exactly the kind of mind-altering sugar I am attempting to avoid most days. And so this recipe is a sweet, moist, and satisfying brownie that is appropriate for young viewers. It is pretty delicious and if you choose hippie chocolate chips like ‘enjoy life’ or other refined sugar free brands, it’s pretty good for you too. I highly reccomend them.

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Quinoa Kale Galette


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Holy cow; it’s been a long time! I just got back home from a work conference. The training itself was only two days, but because the trip was a 5 hour drive, we broke it up and ended up spending the bulk of the week on the road or staying with family. It was a break from the usual and we were fortunate enough to spend per deim on some delicious food and to share family dinner with my family back in Westfield.


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It was a good time, but it’s good to be back home and eating whole again. All that eating out did a number to my waist line, complextion, and belly. So these quinoa kale patties were a delicious Sunday night dinner that felt special but still healthy. I mean, come on, quinoa and kale… can you get anymore powerhouse? And they don’t taste like dirt either. They actually remind me of a quiche. I enjoy them most with a little soy sauce sprinkled on top and Kev tops his with a little homemade buffallo sauce (butter and hot sauce). Bottom line: I highly reccomend them. P.S. This is certainly something you could enjoy on the sorta-detox.



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Whole Foods Reboot- sorta detox II

This go round with the sorta-detox has been loads easier. My body didn’t buck as much at the withdrawl of white sugar and meal preparation was much easier.  The detox was approximately 12 days and we had 7 people participating. Instead of cooking dinner together every night, the group met about every other night for dinner at a team member’s house. Sometimes it was a team effort and sometimes it was a night off from cooking for the rest of the team.  Most nights that someone hosted a dinner, the host sent along a ‘take home treat’ at the end of the evening. Dehydrated strawberry and kiwi trail mix and chickpea chocolate chip cookies were my fav.  If you can get a few of your friends on board for this, it makes the experience down right enjoyable.



{           Insert picture of our picnic night…. I forgot to put the sd card back in my camera :(       }

So, before I give you the suggested menu, here’s the game’s rules.

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