There is something special about the light and air this time of year. The days are still fairly long and bright, the air is crisp and the temperatures are finally dropping a little bit to within a comfortable range (for me that is somewhere between 17-22°C). I’ve come to realize my birthday month (September) is actually my favorite month! And possibly May too, so right before and right after summer.
Liv invited me to be a guest teacher at a one-on-one workshop last week. I said yes, of course, and after a three hour card drive we arrived at the most stunning location, an island called Skaftö in Bohuslän – on the Swedish west coast. I’ve always wanted to visit this area, but have never gotten to it. Actually there are lots of places I’d love to visit in Sweden, makes me realize we need more road trips in our lives. And I need a driver’s license. hehe.
I decided the day before what to make at the workshop, as I always do. Very stressful! I wish I wasn’t like that, but it’s part of my process I suppose. It’s as if my brain isn’t working until the very last minute and it’s always been like that. Thankfully, Liv gets it as I think she has a similar process.
We had the sweetest guest one could ask for, Lina, and it was such a pleasure spending time with her and Liv for a day. Wish I had joined them for the whole week, although I would probably have stayed back at the house for the kayaking (I have this thing with being on water).. Though it looked like they had an amazing time!
During my day of guest teaching we talked a lot about camera settings, we practiced shooting movement, like sifting flour. I think we all enjoyed it a bit too much, but Lina’s photos turned out amazing so it was well worth it. We shot both light and dark photos. We shot Liv’s gnocchi (which is AMAZING btw), liquids, oysters and way too many photos of this galette.
So, this galette! Apples and pears go so wonderfully together, especially with the addition of orange and hazelnuts. I know frangipane is supposed to have almonds in it, but I simply didn’t know what else to call it.. Hazelnut… paste? Cream? Hazelnut frangipane sounds better to me. No matter what you decide to call it.. you need to taste this wonderful, wonderful thing.