Props

Medically reviewed by Christiana George Updated Date: December 17, 2022

Just like I try to keep my equipment simple, I also try to keep my props simple. I bought these cute fabric pieces at Joann’s craft store. The were in the quilting aisle. They are just big enough to use as a faux tablecloth on my kitchen cart, or I can fold them to use as napkins, or I can hang them over a chair and use them as a background. They fold and store easily.

For dishware, I usually go to my dining room hutch. I have some colorful plates I bought for display. They come in handy. As well as my white everyday dishware.

I buy bits and pieces when they are on clearance at Target. The cake stand was given to me by my sister-in-law. It was her grandmother’s.

I also check out Marshall’s and T.J. Maxx. That’s where I found these cute cupcake stands. The ceramic berry container was on clearance at Sur La Table. The milk jug I found at Pier 1 Imports. It wasn’t on sale, but it was too cute to resist.

When all else fails, I just go to my mom’s house and see what she has that she no longer uses. I found this wood carving board and mini glass jar in her cabinet. They worked perfect for this shoot.

My favorite “wood” surface to shoot on is actually two pieces of 12 x 12 inch scrapbook paper. The other day I found this roll of wood grain contact paper at the dollar store. For $1.00, I’ll take it.

Paper straws are all the rage these days. I love all the colors. I bought the two big boxes on Amazon.com. They are made by Kikkerland. The small packages I bought on clearance at Sur La Table.

I have also used “milk bottles” that are actaully Starbucks Frappuccino bottles with the labels removed.

I bought mine at Target. They usually come in a four pack. So where do you get your props?

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Limeade, Or Vigilance and Other Defensive Measures

Beverages

Christiana George

Updated Date:
June 8, 2023

Would you mind if I talked weather right now? I ask this because a) this is only my second blog post and I don’t want you thinking I’ve already run out of things to say, and b) the weather is pretty much the only thing people have been talking about recently.

Here goes anyway: Wow. The heat here in New York is intense.

Summers in San Francisco are a lesson in delayed gratification. Trust me on this. Because of the city’s location, it becomes a cold magnet in June, July, and August, and the hotter it is elsewhere, the colder the city becomes. But if you’re patient, summer does arrive sure enough. And it’s damn near perfect. September and October are two of the best months to live in the city—when it becomes drenched in a glorious, warm glow that emphasizes its thousands of incredible views. Have you seen the Golden Gate Bridge under such conditions? Amazing. (But then again, it’s the Golden Gate Bridge.) You know the Painted Ladies? They bask under the attention of the sun. And Dolores Park overflows. Yep, life is good.

Which is why, since this is my first June in New York after all, I don’t think I’ll ever forget the onslaught of true heat. It swooped in overnight, along with its partner in crime, Humidity (they’re the Bonnie and Clyde of the meteorological world), and together, wreaked havoc on the stewing masses of us city dwellers. I can tell they’re going to figure largely in my plans this summer—culinary and otherwise.

Anyway, Chris and I have, er, implemented certain safety measures to ensure proper hydration and aeration. Namely, we must always keep the water filter filled to the very top and the bedroom window open. Privately, I’ve decided there must always be limeade. Vigilance!

Limeade is king. Limeade is the antidote to the swelter and to the cloyingly sweet beverages that I normally avoid. And because you can control the amount of sugar that goes in, the tart can truly shine through—if that’s your thing. Chris and I have taken to drinking it alongside hearty burgers; it’s a great counterbalance. And because limes are so inexpensive, you just might want to make it all summer long.

Stay cool.

LIMEADE

Adapted from Simply Recipes

Makes a little over a quart

I like my juice quite tart, but ⅔ cup of sugar is probably the lowest you want to go. Also, I squeezed in the juice from one lemon, which was tasty.

Ingredients:

1 cup of lime juice (from about 6 limes)
grated zest from one lime (about 1 T)
⅔ to 1 cup sugar
3 cups water

Directions

In a small saucepan, bring to a boil 1 cup of water, the lime zest, and the sugar. Remove from heat and let cool for a few minutes.

Place a strainer over a large bowl and pour the sugar syrup into the bowl, straining out the zest. Add the lime juice and 2 cups of water. You can squeeze in more lime juice if it’s too sweet, or add more water if it’s too sour. Cool it in the fridge, or serve it over ice and enjoy!