Thyme to Hold On

The Evolution of Ginger Thyme Part II:

From the beginning my days with Baby A became well documented. It was a way of relaying our day to his parents but also a platform for recording trivial and meaningful milestones,  activities, and sleeping/eating habits. In addition, our daily log served as a makeshift menu, one that explained what was prepared and ready for them to eat for dinner each night. Looking back through pages and pages of notebooks became very nostalgic for me. It brought me back to how we spent our days together. There were many firsts, whether it was touching his toes, sitting up, making sounds or rolling over, I left work everyday feeling proud and accomplished. He was my ace.

Daily Log Notebooks

   

 Skimming through and seeing the dinners I had made back in 2011 and 2012 I noticed the fine line I walked between comfortable cooking and the eagerness to expand and experiment with new and different combinations and recipes. I went from weekly variations of Risotto and Quiche to dabbling with Seafood, Stir Fry's, Soups and exotic salads. I would photograph my makings and send them to the parents as a prelude to what they would be coming home to. It was then I realized that photographing food wasn't just a teaser, it was an art and a creative release. These pictures presented a masterpiece (I thought at the time) of hard-work, they were the final product of something to remain even after they were eaten. Looking back on my first captures, they weren't all that great. In fact they were somewhat poor quality and overly filtered. As I started to post this "food art" for people to see on social media, I was hesitant and shy about it. I wasn't sure what feedback Id get, if any. As time went on and pictures  increased in food and plating variety, I was developing an aesthetic and a style I wasn't even aware of at first. I was capturing the essence of bold colors. I was relaying beauty from a basic need, a necessity to human life. Creatively consumed, I was eager to make this mine. I was on my way to create a name to categorize the fruits of my labor. Ginger Thyme was unconsciously brewing and ready for display.