follow me to

I know this photography project has made it’s way around the internet BUT it was one of my favorites of 2013 and as the year comes to a close it only felt appropriate to give it a little more love. Plus, I’m heading to South America today and feel particularly inspired by the idea.

About follow me to: Photographer Murad Osmann creatively documents his travels around the world with his girlfriend, Natalia Zakharova, leading the way in his ongoing series known as Follow Me To. Chronicling his adventures on Instagram, the Russian photographer composes each shot in a similar fashion. We see each landscape from the photographer’s point of view with his extended hand holding onto his girlfriend’s in front of him.

With her back turned, never revealing her face to the camera, Osmann’s girlfriend guides us all on a journey across the globe to some of the most beautiful, exotic, and radiant environments. There are also comforting and familiar settings mixed in for good measure. Whether the couple is spending a romantic night in Moscow, having an exotic adventure in Asia, or simply going bowling, Osmann keeps a visual record of their escapades as he trails behind his beloved.

So cute and creative, right?

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roasted butternut squash salad

Roasted Butternut Squash Salad Recipe Roasted Butternut Squash Salad Recipe Roasted Butternut Squash Salad Recipe Roasted Butternut Squash Salad Roasted Butternut Squash Salad Recipe Roasted Butternut Squash Salad Recipe
Butternut squash is just another reason to love the colder months; it’s sweet and savory and perfect in so many dishes.

One of my personal favorites: this seasonal roasted butternut squash salad.Β  Light but seriously satisfying, the perfect bite compiled of a little squash, a bit of apple, a crumble of cheese, a crunch of walnut and a pop of pomegranate is an explosion of textures and flavors.

Recipe: LEAF Roasted Butternut Squash Salad

You will need:
– Butternut squash, roasted & cubed
– 1/2 fuji apple, cored & sliced
– 2 oz goat cheese, crumbled
– Handful of walnuts, chopped & roasted
– 1/4 cup pomegranate seeds
– Olive oil
– Balsamic vinegar

Roast Squash:
1. Microwave for 3 minutes
2. Chop, top & tail
3. Peel & cut in half
4. Scrape out seeds
5. Cut into cubes
6. Toss with olive oil, salt, pepper & stir
7. Arrange on baking sheet & bake at 400 for 20-25 mins

Make salad:
1. In a bowl, add 3 handfuls of mixed greens
2. Add apple, goat cheese, walnuts, roasted squash, pomegranate seeds
3. Drizzle with olive oil and balsamic vinegar

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