About four years ago, I worked for a farm and discovered that I loved sharing fruits and veggies and feeding the body and soul with the best stuff out there. I loved it so much that I styled food for a hot minute before I became a floral designer. I love how the colors and textures relate so much to floral design, so I still make my food pretty on occasion.
I also love how the food and flowers become such a pivotal part of people coming together, so being able to keep the whole picture in mind while I'm designing is a huge part of my vision.
My mom used to make my favorite meal every so often on Sundays: Ribs & Slaw. The slaw was a non-dairy Cole-Slaw recipe that was passed down from my Grandmother on my Father’s side, and I'd love to share it:
- 1 Head of Cabbage, thinly sliced
- Seeds of ½ of a Pomegranate
- 1 Medium Red Onion, diced
- ¼ Cup Red Wine Vinegar
- 2 Tbs Olive Oil
- 2 Tbs Honey
- ¼ Tsp Salt
- ¼ Tsp Pepper
Combine and let sit for 20 minutes before eating.