Hello! My name is sarah and today I did a click and cook with Maya and Elizabeth. We started the day today by going around downtown raleigh and taking portraits by murals and at the train station. I had a lot of fun, and got a very large number of pictures. We kept having to take off our scrunchies so that we can take the pictures more professional. After that, we went to the farmers market to get peaches and corn, but we had to go to whole foods to get the chips and lemons. when we got back, we got started with making our food. todays menu featured smoked guacamole and sorghum with roasted vegetables. for dessert we had grilled peaches and vegan ice cream. we started by making the guacamole so we could have a quick snack before we ate the actual meal. I really thought it tasted like seafood, and i still don’t know why. NExt, after the rest of the vegetables that me and maya had cut up smoked, we added them to the sorghum. This was a really good and fresh meal. WE also prepared some lavender and blueberry lemonade to go with the meal, which made a lovely pink color and overall made a great summer meal. next came the dessert, for which we had roasted peaches and (accidentally melted) vegan ice cream. These two made a really good combination, with the peaches being a little tart. I really loved this summery meal!

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Today me(Sarah), Maya, Elizabeth and Oskar began the day by going to see Maya’s chickens. We looked at her garden and took pictures but we also got some fresh eggs. We all had to wear plastic bags on our feet when going in the chicken coop. After, me and Maya went inside and drew. I drew a flower and Maya a chicken. Soon enough, it was time to go. We went back and started making souffles. We began by mixing the potatoes and fresh herbs together, then we beat the eggs. We finally put the souffles in the oven, and then quickly made the salad with lemon tahini dressing. We then ate and the food was really good. I love the texture of the eggs, and the salad had a lot of flavor. Me and Maya went outside and took some cool pictures of each other. After we came inside to edit photos. I really love cooking with all local ingredients!

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Today, Sarah and I started out at my house! We took pictures of the dew-covered plants in my garden. We also took a few pictures of my chickens. Today, this kid named Oskar also joined us. After Sarah and I finished taking photos, we drew some of them. I drew a chicken and Sarah drew a flower.

When we went back to Ms. Elizabeth’s house, we took a few portraits of each other and finished our drawings(I’m still working on mine). We also started making a souffle with the eggs from my chickens. They turned out really well too! We also made a salad with lemon tahini dressing. That was my favorite part! Food definitely tastes better when you make it yourselves!

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Today, one of my friends, Sarah and I did a “clickandcook” workshop with Ms. Elizabeth. First, we went to the garden at the Mordecai House to take pictures with some different angles and lighting, as well as doing portraits of each other. At the garden, we picked some fresh produce to use in our cooking. After that we went to the farmers market to get heirloom tomatoes. We took many photos on the way! Sarah and I each ended up picking out one large tomato. When we came back home, we used the tomatoes, peppers, and basil to make a beautiful peso pizza on a cauliflower crust. The whole kitchen smelled like basil and olive oil. We photographed every step of the process, such as processing the pesto, spreading the toppings and baking the pizza.

While the pizza was in the oven, we started to make another creation- gluten free, dairy free, tiramisu cupcakes! We used many different types of flour, so they kitchen smelled very good. Sifting the flour took forever! To substitute for milk, we used almond milk. When the pizzas were done( we made two!), we ate them! They tasted amazing! The spices we put on the tomatoes contrasted nicely with the pesto sauce. It tasted especially good since we made it! I’ll have to try one of these recipes on my own one of these days.

When we were done eating, we finished making the cupcake batter. It was too thick at first, so we added more almond milk. We should have added more! The cupcakes came out a little bit chunkier than expected. To fill the cupcakes, we made fudge sauce. It was very difficult to stuff the cupcakes with fudge, but it somehow worked out okay. When we started making the frosting, dairy free cream did not thicken well as expected. The frosting just wouldn’t work. WE ended up sprinkling our cupcakes with cinnamon, chipotle and shaved chocolate. So much chocolate!

Even after giving up on our frosting, our cupcakes looked-and tasted! Amazing. We went through our pictures and edited them afterwards.

Today was an amazing example of the fact that when you make something yourself, it tastes way better!

Hello! My name is Sarah and I did a clickandcook camp. I was with Elizabeth and a friend, Maya. We started off the day going to the Mordecai Garden. We had a lot of fun taking photos and such. The weather was really nice so it was really enjoyable. Me and Maya took portraits of each other, they turned out really pretty. After that adventure we went to the farmer’s market to get some fresh tomatoes. Once we got back we decided to make a pesto pizza for lunch. Let me spoil this for a moment… It was delicious. We started by making the fresh pesto sauce, but we used other nuts and other ingredients than most recipes use.  All the fresh ingredients smelled so nice, and after we made the pesto me and Maya cut up the  tomatoes and peppers and prepared our pizza on a cauliflower crust. They had to cook for 10 minutes so as the aroma spread around the room during that time we sifted out the flour for the Gluten Free , Dairy Free, Tiramisu cupcakes. We took a short pizza break and us three ate both the little pizzas. Elizabeth had the idea to use a spicy honey with the pizza. After a short cleaning break, we got back to making the cupcakes.

The smell in the room was quickly replaced by sweet vanilla and we went about beating the batter(which ended up very stiff but we’ll get to that.) We also began making the chocolate filling, and that’s where me and Maya accidentally added a whole stick of butter instead of 1 and 1/2 tablespoons. After while the cupcakes were baking we went to edit photos. Now the cupcakes were to say the least very misshapen as we began the icing , we ran into another issue. It was not thickening. The batter should have been the more liquid one, and the icing more stiff but noo. We added more vegan cream cheese and more powdered sugar, but nothing worked. So we decided to take some chocolate filling and drizzle on top and in the end, they turned out really good! They were surprisingly fluffy- and were doused in chocolate and coffee. I think that cooking fresh things is so much better.

Hi my name is Oskar and I am a kid photographer and today I went to a garden in Raleigh NC.  It was rainy so many plants had rain drops on them, on this trip I tried to get a good perspective of the plants, puddles, wet wood, and rocks on this trip.

In the afternoon we made a souffle with greens and also cupcakes. We edited our pictures with lightroom to be what they are right now in the slide show below made with wordpress.  Thank you for reading and you should try this camp out, it is super fun.

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DSC_7658DSC_7672DSC_7675DSC_7683DSC_7689DSC_7702DSC_7711DSC_7746DSC_7775Today was Exciting and fun. Elizabeth and I started the day off by going to the library to find cookbooks, because we are planning a dinner party for my family. We spend a good 20 minutes doing that, and then went to head off to Fresh Levant to meet the owner, Anita, at 11:30. This was especially cool to me because I can’t eat gluten, but they had an entirely gluten free menu. We got to ask the owner questions, and she talked about how she practiced altering recipes to get good gluten free bread. She said some nights she would lay in bed until she got an idea on how to bake the bread, and then built off that. She also gave us some tips about cooking, like how to make a gluten free tart crust and told us that if you think a recipe needs alteration, then you should go ahead and trust your gut. She also said that everything impacted how your cooking turns out. humidity and even your mood. It was cool meeting her! Another good thing about the restaurant was the food; it was great! Some of the best gluten free things I’ve eaten. After the food came, I got to go take pictures in the kitchen, which was fun. It wasn’t a big one, but the workers were efficient. After this, I got a cinnamon roll to go while we drove back. I ate the cinnamon roll while we were constructing a menu from the cookbooks for the dinner party we are planning. We looked through all the cookbooks and came up with a menu (we want it to be a surprise, so it will be posted on Thursday.) we also have a shopping list now, making this easier for later. Tomorrow we plan to go shopping and start cooking! I had loads of fun today and am excited that I now know of a new gluten free restaurant.

Yesterday, I was doing a project for the PTA reflections contest on local heroes, and I went to take pictures of the Le Chevallier family. These are the pictures that I still liked but didn’t use for the contest. Carrie and her husband adopted 5 kids, and they all created the program called the Heart Crayon Project. This was created so that restaurants don’t waste as many crayons, and their process is to melt down old crayons into new shapes, and they even sell them and send the money to orphanages and recently to the Boys and Girls club in New Bern, NC to help after the hurricane.

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Photo above is Sarah in action with the family by Elizabeth:)

This week’s clickandcook has been full of lessons, photos, & delicious food! Renn and I had so much fun getting to know each other and bonding over our love of photography and food.

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Day 1: Tuesday Aug 14 started off in full swing with going to the Mordecai Historic House Kitchen Garden. We met the lovely Tori, who showed us around and let us pick some gorgeous fresh vegetables! We got radishes, peppers, flowers and herbs for our meal. We then ventured to the Grand Asia Market where we were introduced to some cool fruits and vegetables and bought spices for our meal. Also we HAD to make a donut stop!!:) We made our Korean vegetable pancakes(Jeon) that were DELICIOUS! We had a side salad of radishes and radish greens with Mirin and sesame oil. A great Day!

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Day 2: We began Wednesday with making our kimchi and spicy Korean cucumber pickles. We had to let them ferment for later use. We then got right into baking! We made a butter cake with caramel buttercream , a chocolate drizzle and “honeycomb” (maple and pink sea salt brittle) The honeycomb took two tries, but it ultimately turned out beautifully! Decorating was so much fun!

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Day 3: Today we made a spicy sweet potato falafel with kimchi and FRESH pita bread! We started by mixing the falafels in the food processor(our favorite!). After, we started the pita bread! It was so fun to knead the dough and make the little bread balls and it ended up tasting so good! We ate some w/butter and honey with rosemary straight out of the oven! Our lunch was delicious!  We put garnishes like avocado and radishes on our little pita pockets and all of the flavors worked so well together. The Gochugang Sauce was so good with everything. We then worked on editing our many (many!!) pictures. Overall, an AWESOME 3 days😊




The first day of camp was really fun. Well, all of camp was fun. We started off with going to the Moredcai house. They have a little garden that I never knew about! We were able to pick whichever vegetables we wanted and there was such a variety. We were also there to take pictures and Elizabeth encouraged us to take our time and to really look before we shoot. We ended up bringing radishes, peppers, and flowers back with us. We then continue our journey to Grand Asia Market (we made a quick stop to Bakers Dozen in between). It was really cool to see all the different produce and spices the store had. We picked up the needed ingredients, sapped a few pictures and were on our way. In the kitchen we started to make our Pickles, Kimchi, and Jeon. Jeon is a Korean Potato Pancake that you can put meats and vegetables in. We were doing all veggies and mixed all of them together (with a wonderful food processor). Cooking and talking was fun but, we were beginning to get hungry. It was amazing to see your work pay off and become some delicious “pancakes” and a pretty salad. Once we had finished eating we went through the pictures Rae and I had taken that day, they were all so amazing and it was very interesting to see the different styles we both had. I liked how we were both at the same place but each saw everything differently.

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Day 2 was full of with baking. We chose to make a “Golden Butter Cake with Pink Sea Salt Caramel and Honeycomb”. Let me tell you this was not a “piece of cake”! This day was still probably my favorite day though and not just because of the delicious smells wafting from the oven. The conversation that Elizabeth, Rae, and I had that day were super fun and interesting. I loved how we each brought our own “cake” to the table and how we were willing to try and lean about each other. Finally, after a while It was time to decorate. Buttercream in one hand and chocolate sauce in the other I was ready to tackle this project. Carefully spinning the cake, I cover the entire treat with delicious buttercream. Setting it in the fridge it’s Rae’s turn to frost the cake and me take pictures of it. We switch chairs and I start to drizzle the melted chocolate on my cake letting it run down the sides however it wants. I then continue with sprinkling some pink sea salt and putting some maple syrup honeycomb on the edge. Good cake takes time I was super proud of the end result.

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Day 3 was the last day sadly. We were planning on making pita bread and spicy sweet potato falafel with white kimchi. The kitchen was filled with lively conversation and aromatic odors. My favorite part was the pita bread making, it was very interesting, and we ended up learning about the history of bread and who first made it. Kneading the bread and taking pictures of the balls of dough I was able to appreciate all the steps in cooking and the patience it takes. It’s so nice to see and taste the end result of a day cooking and photography. The whole camp has been a great time and I’ve learned a lot about both cooking and photography.

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