Summer streets for inspiration

This week I went to visit my parents on Vancouver Island and made beautiful memories. Baking traditional South African beskuit (biscotti) with my mom and throwing together a quick summer salad with cucumbers. While my time was less in the kitchen than usual, I enjoyed some time downtown Vancouver photographing on the streets early one Saturday morning. I share a little bit of my background in photography and my black and white photography project.
Cheers, until next week!
BESKUIT RECIPE
1lb butter
6 cups flour
10 tsp baking powder
1 1/4 tsp sal
450ml buttermilk
1 1/2 cups sugar
4 cups oats
Combine dry ingredients
Melt butter and add sugar to dissolve (on stove or microwave)
Add buttermilk to dry ingredients
Add butter/sugar mix to dry ingredients
Mix well (but don’t overmix)
Butter a pan and add the dough, flattening it slightly
Bake 35 minutes at 350F
Slice into rusk sizes and separate into multiple pans to create space between the rusks
Dry in oven for 3 hours at 220F or until dried out well
Allow to cool and store in airtight container
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