Creative Humans - Beth Kirby | Local Milk

It's all about the light. The corners that it sinks into. The cracks that it seeps out of. The way it pulls you one direction and then makes you lean into another. It's about finding it, loosing it and then finding it again. Beth Kirby taught me about light. Long before I met her. Long before she knew I existed. And well before I really understood the magnitude that light was. 

Yesterday I was listening to a Design Sponge podcast while editing through the truck loads of current photos that sit on my desk. Top. Ha. My ears pricked as I heard Local Milk's name enter the conversation. "She is the queen of moody lighting". So apt. As a photographer, Beth knows light. Well. But it is the way that she clutches it, entwines it and allows it to speak through her photographs that makes her work work. Through light, her stories tell themselves. Yes there is moodiness. Yes there is darkness. If you have ever read her story, you would know of how her darkness and the darkness relates. This lady tells killer stories. Through food. Through recipes. Through words. And of course through light. And all via her stupid amazing talent and genius vehicle of photography.  It all fuses together, and it all makes her work of it's type, some of the most inspiring that there is.  

Truth? Beth Kirby made me want to become a food photographer. I had urges and interests before, and knew that I wanted to photograph something. But Beth locked the food part in. It was the light. If this lady can take her stories and turn them into such beautiful, meaningful and light (or dark) filled work, I thought, then who wouldn't be inspired by this? Very few people make food, style food and capture it the way that she does. Very few people are as cool as she is and have the best kitchen in the world, too. So, it couldn't be more fitting to feature Beth as the final Creative Human for this USA series. To honor the beginnings and the endings filled with people and the work that inspire us most. To those who encourage us to do what we do. To keep us creating. And to keep us searching for and finding the light. 

What projects are you currently working on?
I'm currently planning multiple creative workshops retreats all over the world from Italy to Japan to Australia to Portugal, and I'm putting the finishing touches on my book proposal. And the blog is an ever ongoing project that never stops evolving. Plus a few fine art photography projects with some fellow photographers...aaaaand I could go on!

Where do you draw your creative inspiration from?
I try, as much as I can, to draw it from a well inside me. But that well is fed by the creative community around me as well as the art, literature, and philosophy that inspires me. Most of all its fed by experience; every new city, new taste, new shaft of light falling just so--those experiences find their way into my work. It might sound ostentatious to say that the complex web of being and tracing the strands to find curious intersections is what inspires me, but it's the true. Life, man. Life. 

Why a photographer, writer, stylist + cook?
Because that's what I like & that's what I'm good at. I didn't really have a choice in the matter. I think I was not to do these things in some form for the rest of my life. I wear all those different hats but they aren't so different to me because I always focus on the places where the various disciplines intersect. It's all one thing. And I'm ADHD as all get out. So four careers rolled into one works well for me. It also appeals to my inner control freak. I wouldn't always want to be a one man band, but it's nice to create every aspect of your vision. 

Do you listen to music while you work? If so, would you be so kind to share some of your favourite artists?
I listen to inane music while I work save when I write. When I write I listen to the good stuff, the stuff with substance. I like Leonard Cohen, Nick Cave, various & sundry old garage rock bands, and the Twin Peaks soundtrack as of late. But when I'm cooking, cleaning, and shooting it's pretty much a horrifying carousel of Taytay Swifties, Flo Rida, and Iggy Azalea. I'm a complex woman. Haha.

Do you have a morning ritual?
Yeah. It's terrible. Check my email on my cell phone for about half an hour in bed. Maybe put on pants. Maybe. Start working. Remember to make coffee around lunch time. Forget I'm making coffee half way through making coffee. Work some more. Okay, I'm kind of kidding. But that was my routine up until recently. Well, it had, against my will, become my routine. I've renewed my commitment to making my morning mine. I wake up and read something substantial and not work related, meditate for 5-15 minutes, get dressed/clean, make coffee, and then I launch into the above routine. But with pants and coffee!

What's your idea of a perfect Friday night?
Cooking dinner & having someone else do the dishes. Reading about magic. Practicing magic. Watching one of my favorite shows. Going to bed. 

If you could travel anywhere in the world, where would you go?
I'm afflicted with wanderlust to an extreme degree. Japan is high on my list, and I'm planning to go there in March. Egypt & Turkey are also dreams of mine.

Best piece of advice you've ever given or been given?
When trying to make a decision whether it's to keep a dress or take a job, if the answer isn't a clear "Hell yes!" then it should be a "no". I live by this now. 

What's for dinner?
Generally speaking we have some sort of protein (fish or bison usually) & sautéed or steamed greens with garlic and ginger. My dinners at home aren't as interesting or adventurous as you'd think! I'm usually tired from a day of cooking & not wanting to make a big mess all over again!

The best part about being a creative?
Doing what I love for a living. 

The worst part?
Doing what I love for a living. And thus turning it into work. 
 

Day or night? NIGHT.
Old or new? Old.
City or Country? Country.
Coffee or Tea?  DON'T MAKE ME CHOOSE.

What do you enjoy most about living in Chattanooga, TN?
The fact that my family lives near by. My mom & dad and brother, sister-in-law, and my little baby niece are all a 5 minute drive away. And I like that because I don't have much of a social life here (the majority of my friends live elsewhere) no social pressure falls on me, and I can just concentrate on work. That and I love the little Main St. Farmer's market on Wednesdays. It's just the best. 

Thoughts for the future:
Don't think about the future. One day at a time. 

Persimmon + Walnut Rice Pudding

Persimmons are my most favoured fruit. Though their season is short, they always arrive at the best time of the year. Their colour, a reflection of the seasons leaves, and their flesh, surprisingly sweet. Every time. Recently I paired them with maple syrup, cardamom and freshly cracked walnuts to be layered atop this rice pudding - my go to sweet dish for the colder days (or any day really). We love a good bowl for breakfast. It's slow, simple and warming. 

 

Persimmon + Walnut Rice Pudding

prep time: 5 minutes
cook time: 20 minutes
yields: 2 servings

500ml milk
120ml thickened cream
120g short grain rice
1 tbs butter
4 tbs maple syrup
1/4 tsp ground cardamom
2 firm but ripe Fuyu persimmons, sliced
1/4 cup walnut pieces
2 tbs sweetened condensed milk

Combine milk, cream and rice in a medium sized saucepan. Bring to a boil and then simmer, uncovered, on low heat for 20 minutes. Stir often, until rice is cooked and the liquid has turned to a smooth creamy consistency. You may need to add a little warm water to the mixture towards the end if the moisture has evaporated too much.

Towards the last 10 minutes of cooking the rice, heat the butter in a saucepan on medium-high heat. Once the butter is melted and hot, add the persimmons and cook for approx 3 minutes on each side. They should be slightly golden when done. Remove from the pan and sit in a dish to the side. 

Into the pan stir together 3 tbs of the maple syrup, the cardamom and the walnuts. Let it bubble away for a minute or two, then add the persimmons back to the pan, coating them in the syrup.

Once the rice is cooked, stir in the remaining 1 tbs of maple syrup and the 2 tbs of sweetened condensed milk.

Serve the rice in two bowls, topping them both with the persimmon slices, walnuts and a good drizzle of the spiced syrup.  

Enjoy warm. 

Creative Humans - Calli Marie

Of all the creatives out there, it is the movers and shakers, those who trust their talents and who work hard to make things happen, who constantly challenge their passion and surround themselves in a field that they love that inspires me most. Dare I say, inspires 'us' most. Especially those who work crazy hours and wee-morning shifts to make their creative lives happen. Calli Marie is this person. A crazy talented and driven baker who, it turns out, makes the yummiest apple crumble in town.

I spent a morning visiting Calli in her adorable home, which just so happens to be in the next neighborhood over from mine. I was lucky that she had time to squeeze morning tea in, along with her crazy working schedule. She is a lady-about-town, and one of Jacksonville's finest, who is always found in one kitchen or another, baking up a constant storm. This time, Calli offered to bake in a place she says that she bakes the least. Her kitchen. We listened to Christmas carols, threw flour around and spent time talking to the resident cat, TK. I watched as Calli did what she does best - and before I knew it, an apple crumble with whipped cream was served. 

Spending time around driven creatives who surround their days challenging and embracing their talents, is one of my most favourite things about this series. Lucky for me, Calli just lives up the road. Whether it's a big batch of donuts, a consulted menu for a restaurant or a cozy baked crumble at home, Calli brings so much of her talent and drive to the table. Jacksonville, you are lucky to have her. Calli, I'm going to miss you and your baking skills terribly when I go home. 

What projects are you currently working on?
Currently I am writing a new menu for BREW Five Points that includes lots of yummy toasts, pastries, pies, and sandwiches. This project is very dear to my heart and I am beyond excited to see it happen. Along with that, I am consulting for The Happy Grilled Cheese which is a food truck here in Jacksonville that is opening into a brick and mortar in January. I also bake for Knead A Bakeshop which is such a joy. I am able to work along some of my best friends while we pump out hand rolled croissants like little machines.

Where do you draw your creative inspiration from?
Going to other cities and places is the biggest inspiration for me along with my friends. Luckily Research and Development is just a fancy way of saying," traveling and eating all of the things." When we are working on so much of the same things every day it is easy to think inside the box, getting out there and exploring what others are doing is like a breath of fresh air. 

Why a baker?
I think I get asked this question more than anything. I honestly just fell in love with cooking growing up and when it was time to decide my major, I went straight for with what I loved most. Baking has grown into so much for me over the years, it has become more of a language for me. As cliche as it may be, It's my little love letter to the world and to each person who enjoys something I bake. Being a baker is how I give back and how I express myself. 

Do you listen to music while you work? If so, would you be so kind to share some of your favourite artists?
There is never a moment without music in the bakery. Right now the sounds of Bing Crosby caroling about Christmas is what I have been listening to the most. I also have to admit, Taylor Swift's new album fuels a lot of cookies and croissants at Knead. We just can't stop... It's absolutely my biggest guilty pleasure right now. 

Do you have a morning ritual?
I am actually not much of a morning person. The most routine thing about my morning is brushing my teeth, stretching, and throwing my hair into a top knot on my way out the door. Once I wake up, which is probably an hour into work, I must have a cappuccino. 

What's your idea of a perfect Friday night?
Hosting a dinner party in my backyard and everyone brings their favorite wine. 

If you could travel anywhere in the world, where would you go?
There are about 7 places on my "must go to" list but Spain is number one. Cheese, wine, tapas, beautiful streets, naps what more could a gal want?

Best piece of advice you've ever given or been given?
This is a really hard one for me. Thankfully between my parents, close friends, and my church community I am constantly being poured into with advice and encouragement. I think something that sticks with me the most is "You don't get what you don't ask for." If you want something, ask for it and pursue it. Most of the time it will come. Make your desires heard and known, shout them into the universe, tell your friends, proclaim them all day. 

What's for dinner?
In reality, probably a Brie and Serrano sandwich on a left over croissant with a little bit of arugula, eaten while I am in the middle of weighing out ingredients for cookies.

The best part about being a creative?
The best part about being a creative for me is being able to take a product and making it into something completely different.Transforming flour into a little one's first birthday cake or cream into gelato that you eat a whole pint of after a rough day at work. As a creative, we give deeper meaning to things and I love that. 

The worst part?
The worst part of being a creative is how vulnerable we are. You are putting all of yourself out there for some one to hopefully enjoy. 

Day or Night?
Night! 

Old or New?
This is hard but I am leaning towards new.

The worst part?
The worst part of being a creative is how vulnerable we are. You are putting all of yourself out there for some one to hopefully enjoy. 

City or Country?
City. 

Coffee or Tea?
Coffee coffee coffee.

What do you enjoy most about living in Jacksonville, FL?
What I love the most about Jacksonville is that I know we are on the cusp of a cultural movement, we are a blank canvas that many people have recognized as such and have started painting. When you move to any major city you have to find where you fit in. In Jacksonville, you can create your own scene, your own niche and it will be accepted. Jacksonville has so much potential and a lot of red tape. I love being surrounded by individuals that realize that and are fighting to bring amazing things here rather than enjoying them else where. 

Thoughts for the future:
Having a doughnut shop of my own is always on my mind. Everything I do now I try to do in preparation for that. 

A Harvest Dinner

Because when friends are loved, the seasons traditions arrive and a Sunday afternoon becomes free, the only way I can justify the moment is to lay the table, cook a roast meal and gather for the evening to share company and fresh, autumnal food. I like autumn. And I love our friends. Very much.  

Menu

roast chicken with meyer lemon + garden herbs

maple roasted heirloom carrots with cauliflower puree

roasted autumn veggie medley - brussel sprouts, butternut squash + apple

traditional apple pie

vanilla custard

Roast Chicken with Meyer Lemon + Garden Herbs

prep time: 20 minutues
cook time: 1 hour 20 minutes 
total time: 2 hours
yields: 6 servings

1 organic or free range whole roasting chicken - about 2.2kg / 5lbs
2 meyer lemons
15 sprigs of thyme
20 (approx) sage leaves
6 sprigs rosemary
head of garlic
4 tbs butter
olive oil
salt
pepper

Preheat oven to 230°C / 450°F

Rinse the chicken cavity under running water. Drain well and pat the outside of the chicken dry. 

Using delicate fingers, rub two tablespoons of the butter underneath the breast skin of the chicken, being careful not to pierce the skin. Once the butter is evenly spread, place approx 6 sage leaves under the skin, spreading evenly over the two breast pieces. 

To the cavity of the chicken add a liberal amount of salt and pepper, one meyer lemon, quartered, 5 sprigs of thyme, 2 sprigs of rosemary and half of the remaining sage leaves. Tie the legs together with cooking twine.

Drizzle some olive oil (about 2 tbs) in a roasting dish big enough to fit the chicken. Place the remaining herbs, slices of one lemon and small pieces of the remaining butter in the center of the tray. Place the chicken on top of the herbs and tuck the wings underneath the chicken. Place the two halves of garlic on either side of the chicken. Drizzle some more olive oil over the top of the chicken and onto the garlic (I like to go overkill with butter here too and smother about another half a table spoon over the skin, before the olive oil).

Roast the chicken at 230°C / 450°F for 15 minutes, then reduce the temperature to 180°C / 350°F and continue to roast for 1 1/2hrs, or until the skin is golden and juices between the leg and thigh run clear. 

Allow the chicken to rest for 20 minutes on the bench top before serving. A good time to make some proper chicken gravy!
 

 

Maple Roasted Heirloom Carrots with Cauliflower Puree

prep time: 15 minutes
cook time: 45 minutes 
total time: 1 hour 15 minutes
yields: 6 servings as a side

1 cauliflower 
4 cloves garlic
olive oil
sea salt flakes
fresh ground pepper
1 bunch (approx 6 carrots) heirloom rainbow carrots with heads still on
4 tbs maple syrup
180 ml thickened cream
200 mls milk

Preheat oven to 180°C / 350°F.

Cut off the stem from the cauliflower and break the head into small / medium sized florets. Toss with 4 tbs olive oil and a generous sprinkling of salt and pepper. Place onto a parchment lined baking tray with whole unpeeled garlic cloves. Roast  for 45 mins, checking half way to move and turn, 

Meanwhile, wash and trim carrots keeping the skin and 4cm 1 1/2 inches of the stem still on. Slice carrots in half length ways. Toss with 4 tbs maple syrup, 2 tbs of olive oil and a sprinkling of salt and pepper. Arrange on a parchment lined baking tray so that all carrots lie flat. 

Roast carrots for 35 mins, checking half way to turn to avoid burning. Keep and eye on the carrots, the high sugar content in the syrup means that they can easily burn. You want them caramelized, not charcoal.

Once the cauliflower is soft and cooked through, place in a food processor with cream, milk, squeezed flesh from the garlic cloves and a little extra salt and pepper. Blitz to the consistency of a smooth but not overly runny puree. 

Pour the puree onto the center of a large plate. Place roasted carrots on top. Garnish with the carrots roasting juices, a little extra drizzle of olive oil and a fresh spring of parsley. Serve warm.

Autumn Veggie Medley

prep time: 15 minutes
cook time: 35 minutes 
total time: 55 minutes
yields: 6 servings as a side

500g / approx 1 lbs brussel sprouts, trimmed and cut in halves
1 medium butternut squash, peeled and chopped into small pieces
2 medium apples peeled and cut into wedges
4 thyme sprigs
1/2 cup walnuts
olive oil
sea salt flakes
fresh ground pepper

Preheat oven to 180°C / 350°F. 

Toss the brussel sprouts with 2 tbs olive oil, leaves only from the thyme sprigs and salt and pepper to taste. Roast on a parchment lined tray for 35 minutes, checking half way to turn.

Follow the same steps as above for the squash and apple, and roast together on a parchment lined tray for 25 minutes, checking half way to turn.

Once the veggies are cooked through and have started to brown, remove from oven, toss together with walnuts and serve on a plate with a drizzling of olive oil and some extra walnuts on top.

Traditional Apple Pie

prep time: 40 minutues
cook time: 35 minutes 
total time: 55 minutes
yields: 6 servings

For the crust
300g / 2cups all purpose flour
1 teaspoon baking powder
200g butter, chilled
45g / 1/4 cup lightly packed brown sugar
2 tbs water, chilled
1 egg, lightly whisked

For the filling
8 lge granny smith apples, peeled cored and thinly sliced
60ml / 1/4 cup fresh lemon juice (I used meyer lemon because it is in season)
100g / 1/2 cup caster sugar
60ml / 1/4 cup water
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom

Preheat oven to 180°C / 350°F.

Place flour, baking powder, sugar and butter into a food processor. Process until the mixture resembles dry breadcrumbs. With the motor running, slowly pour in the chilled water and process until the dough is just combined.

Turn the dough out onto a floured surface and gently knead until smooth. Shape into two even balls. Wrap in cling wrap and place in fridge to chill for 30mins. 

While the pastry is chilling, peel, core and thinly slice the apples. Place the apples with the lemon juice, water, sugar and spices into a large saucepan and simmer over medium low heat for 10 mins or until apples are just tender. Drain.

On a lightly floured surface, roll out the first ball of pastry to a 35 cm / 14 inch diameter disc. Carefully fold the pastry over the rolling pin and lay over a 24cm / 9.5 inch un-greased glass pie dish. Add the apples and arrange so that they are evenly placed around the pie. 

Repeat the rolling process for the second piece of dough and place on top of the pie to form the lid. Trim off excess pastry. Using a fork, firmly press around the edges of the pie to form a patterned seal. Cut a slit or three in the top of the pie to allow steam to escape while cooking. 

Brush the top of the pie with the whisked egg. Place in oven and bake for 35 minutes or until cooked through and golden brown. 

Enjoy warm with home made vanilla custard (my recipe is still being perfected, so won't share this time).