Copyright Š 2011, Nicole LaShaun Daniels
All rights reserved. No part of this book may be used or reproduced in any manner, whatsoever, without the written permission of the Publisher and Author. Printed and bound in the United States of America.
Published by Random House, Inc: 2011 www.randomhouse.com
Daniels, Nicole L., 2011
Confessions of a Modern Day Foodie
First Edition
Table of Contents 1
Introduction: Gastronomical!
3
Morning? Pick Me Up.
9
Lunch With Style.
15
21
25
29
32
36
39
41
Dinner For One?
Interview: Aunt Gracie
My Colophon
Try New Things!
Interview: Mom
My Sources
Interview: Grandma
My Week’s Meals
Confessions of a Modern Day Foodie
Gastronomical! You know, food in its most basic form is merely part of survival: to the uninterested. However, there are those of us who have stopped to question and consider what the many textures, colors, and consistencies mean to us as individuals. These kinds of queries add an incredible sense of depth to a rather typical form of indulgence that most people take for granted. I myself know that the years spent eating breakfast, lunch, and dinner were—until recently—necessary time wasters, rather than exciting adventures right in my own kitchen. Since finding a new passion in cooking and observing professionals in fields ranging from informal home settings to chef masters in the midst of battle, I’ve gained an appreciation for good food that I never truly knew was possible. The science of good food—or the technical term Gastronomy—is what fuels my interest and allows me to put my best effort into this book. It’s a personal narrative that follows my common food endeavors as it pertains to life in an emotional, physical, and mental way. I hope it entertains those of you interested in just one foodie’s account of a meal done the proper way—for me.
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Oooh La-La.
A tasty combination of traditional favorites: bacon, eggs, cheese, and toast is given a modern spin.
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Morning? Pick Me Up. When I wake, I dread choosing what I’ll eat, more than what I’ll wear. Is that crazy? I guess I’m stretching the truth a bit for comic relief, but honestly the most important meal of the day, breakfast, is quite a difficult part of my morning routine. You might have plenty of eggs, but no flapjacks, waffles, or even toast. For me, it’s not just about matching the right foods with each other; it’s about matching the consistencies. It’s like being a kid and your mom or dad calls you down to eat. You sit at the table, and what greets you is a plate of soggy eggs, applesauce, and a bowl of oatmeal on the side. Call me picky or call me spot on, but you have to admit it’s not right. Where’s the crunch? The bite? Where’s the snap that adds to any of these sides giving me that morning jolt I need rather than attempting to locate the closest and cheapest Starbucks around? What I look for in a morning meal is similar to what I look for as a graphic designer—cohesiveness. In fact, to compare my profession and my personal obsession, the little accents of a well calculated design are those that draw your eye in somewhat of a sweeping and echoing motion that triggers a sensation of appreciation, awe, and even
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acceptance—similar to each portion of food in your meal. The hunks of banana in my cereal, cinnamon on my French toast, and even the simplistic cream cheese spread on my bagel add that extra bit of “oomph” necessary to turn a bland breakfast into a complementary meal at the fancy, five-star hotel in my head.
Those are the simple things, though. The things I find most stimulating about breakfast often spring to life when I step ever so slightly out my comfort zone. I can be meticulous and sometimes that consists of doing things the same, such as driving the same routes, making the same gestures, and, yes, eating the “usual” at a restaurant. What can I say, I can be incredibly safe. When it comes to food, however, I’m finding that my usual tastes don’t compare to that spontaneous morning diversion from a sunny cheese omelete to a colorful batch of strawberry and banana pancakes.
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It’s Sausage!
Since i’m no longer a interested in meat products, i’ve been living trying a few vegan treats and enjoying it.
Just a Little Coffee.
Okay, it’s not really coffee. It’s tea! There are so many types and they can round out a breakfast meal perfectly.
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The breakdown is that when I ate my usual, it felt somewhat lacking in creativity, but after trying something new and a bit intimidating I felt that much closer to enjoying breakfast, rather than enduring it. The experience was quite unexpected, as I was ready to be overwhelmed with a foreign combination of flavors, I instead felt a wave of relief rush over me, as I tasted the ripeness of the banana and the seedy texture of the strawberries mixed with the incredibly smooth buttermilk cakes. It was fascinating how much I could see the food with a first taste, while simultaneously gaining an appreciation for change. I then did something completely different one morning, inspired from my breakfast encounter, and tried to recreate the meal with no direction at all.
It was horrible. I had no idea what I should do first as far as preparation, even though I had the main ingredients within reach. Not to be boastful, but I am quite the blooming cooking savant and am quite capable of making something “interesting� by
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practice. So when I considered this stunt, I was blown away by how wrong I got it. The taste was not at all comparable to the original and I guess was a shot to my ego in that very moment.
From there I returned to a rather uninspired approach to cooking: not cooking as much.
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Solo Lunch..
A tasty combination of traditional favorites: bacon, eggs, cheese, and toast is given a modern spin.
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Lunch With Style. I think we are off to a pretty good start with this breakfast talk out of the way. It’s time for the most misunderstood meal of the day: lunch. Growing up, lunchtime can be either the most fun, anticipated, or dreaded time in a youngster’s life. It was a time to chat with friends, break from classes, or hide out from chaos—all managing to take priority over actually eating. I won’t lie. The food was about as “delicious” as a wet paper towel dipped in salt, but if I or any of my peers for that matter were a little more interested, I’m sure something could have been done to change it for the better. Did I once consider taking my own lunch? Sure I did and I also acted on that consideration when it crossed my mind. It just doesn’t dawn on you often to take a stand for good food if you aren’t really sure what that is anyway. I don’t believe I learned the wonders of a proper lunch until I made my first creative turkey sandwich—my way—at the age of 17. It’s strange how vividly I remember the flavors and textures, but for this book I think it’s rather appropriate.
No school.
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It was practically open season to do anything I pleased with my time that reflected the mood I was in. Though it was a break, I was incredibly crabby that day and felt the urge to do something crafty. I tried scrap booking, sketching, singing, anything a teen with no driver’s license could do in solitude. Nothing really held my attention long enough for me to get interested, so I went against my better judgment and turned on the television. Since I’m not a big television watcher, my TV kind of camps out at one of two stations—HGTV or Food Network. It was just my luck that Food Network was airing an array of spring theme episodes that I could surely do with what I had and the common meal of choice was a turkey sandwich.
Easy. Well, at least I thought it was until I considered the different ingredients every cook seemed to use to set their dish apart from the competitions. I was stunned and a little unsure, but it definitely gave me something to try. I headed to the kitchen and immediately thought “what do I feel like
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using?” Have you ever thought that? What you “feel”? I had never noticed how often we consider how I feel about doing something rather than the pros, cons, and logistics about how it will actually turn out. Anyway, I found myself gather the ingredients I “felt” like using and any mechanism I would be using to perform the task at hand. It was sort of exhilarating and had me in pure challenge mode. It was as if I was about to embark on a cutting edge mission of taste and I would go it alone. Romaine lettuce, pre-sliced turkey, provolone and Swiss cheese, thousand island dressing, and whole wheat bread. Talk about mouthwatering ingredients to get you amped for a showdown. After prepping and finishing, it was time to stand back and observe.
Yes, I said observe. Why not? The fact that I just made a sandwich purely from my own mind–even though I’m sure it’s been a thousand times prior–was so bold for me that I wanted to examine my final product—Starting with the bread.
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I noticed the toasting it made it a little more sophisticated. It gave an extra crunch and that much more sturdiness to the sandwich that any foundation should give. The cheese was added with a careful consideration to how subtle I wanted it to be. By melting it on the toast, there was another layer of support for the loose ingredient (dressing) and the main attraction (turkey). It was fascinating. At that moment, it was more than lunch. It was lunch with style. After staring at it for seemed like forever, I finally tasted it and was ever so surprised that it tasted even better than it appeared visually.
The flavors meshed in ways that teased my taste buds and had me appreciating the art of slowly eating and enjoying the flavors, opposed to scarfing down a Mickey D’s burger.
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Oodles & Noodles. I’m a sucker for these. A pack of Maruchan, some swiss cheese and I’ve got myself a nice light lunch.
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¡Es delicioso!
Going all out isn’t so bad sometimes—as long as you don’t over do it. I love a good taco salad!
Confessions of a Modern Day Foodie
Dining Solo? Nowadays, I’m not much for meats. I have great interest in meat substitutes that could easily have you swayed if you aren’t already. Vegan burgers are my recent addiction, as are the ways to incorporate them into meals I have always loved. Spaghetti, burritos, and a great deal of other favorites can benefit from a change or two in presentation. Convincing my family that it’s a valid switch has been the most difficult part of the entire ordeal. On holidays, I feel like I might as well be having dinner for one because I can’t partake in the main courses that everyone is enjoying. My Grandmother is the only one who always remembers and decidedly makes something to fit my needs. Tuna Fish stuffing is so much of a growing favorite that I just might do a how-to in honor of it.
Actually, that’s a definite yes. My change in tastes has impact dinner in my household, the most, but I’ve been willing to go the distance with stepping out of the box and my comfort zone in hopes of finding some exceptional meatless dishes. Recently, I
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attempted a dish that just a few years ago would have had me scared and unsure. My mother had just been shopping and picked up some ingredients to recreate the chipotle vegetarian burrito in a more healthy and personal way. She bought medium wheat tortillas, shredded, reduced fat mozzarella and cheddar cheese, a mild salsa mix, Boca vegan patties, and brown rice. I was ecstatic as this was my opportunity to get a one-two punch of culinary activity by creating something new and getting closer to good, healthy eats.
I figured I would attempt a blind creation, similar to the pancake fiasco, and make this meal with little or no foundation. I made perfect little grill marks on the tortilla wraps, broiled the vegan patties applied a solid amount of cheese, retrieved a small scoop of the “mild� salsa which wasn’t very mild at all, and ended up with what I can proudly say looked
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rather presentable. It smelled like a great burrito and I was more impressed with the turn out than I could have hoped. Of course, this was when I became hesitant upon remembering that I’d have to consume this little masterpiece and hopefully not want to purge the experience from my body. One lift, clever grip, and a bite and I was totally and completely in love. I don’ t think I can explain how good it was, but I’ll definitely try. The flavors were a mix of coolness, crunch, heat, spice, and–my favorite–cohesiveness. A combination of using hot ingredients and topping it off with a spicy yet cold dressing of some sort is overwhelming in the best sense of the word and you better believe I’ve been recreating that dish for my family non-stop. Making dinner for my sister when mom is extra busy makes creating my own dish look like child’s play in comparison. Since she is 3 years old going on 4 this year, incorporating the important vegetables, such as broccoli, peas, and carrots is becoming a chore. She’s very vocal and rebellious and could probably drink juice as a replacement for every meal. Finding the right
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balance and a way to take vegetables above and beyond is an ultimate goal of mine. I try making a stir-fry that incorporates the many colors of vegetables that will hopefully get her eyes interested, followed closely by her appetite; however, it seems the older she gets the easier it is for her to differentiate by smell—great for me. She is incredibly picky and as endearing as watching her smell the food, shake her head vehemently, and say “nasty, nasty, disgusting”, I would rather her be praising how delicious it is and choosing it over sugary sweets.
Today’s children truly boggle the mind.
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“Nasty, nasty… Disgusting!”
My sister is so picky that’s it’s always a challenge feeding her. However, I always seem to manage.
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Mac-N-Cheese.
Trying new things can be so rewarding, you don’t want to go back. Adding some new ingredients kicks up a meal to a whole new level.
Confessions of a Modern Day Foodie
Try New Things. Though some children can be hard to please and persuade, adults aren’t that much easier. We tend to develop likes and dislikes, often as a result of what something looks or smells like before even attempting to taste. I, myself, know how important it is to be sold on a presentation that caters to what I enjoy, but I’ve found myself trying something that looked beautiful, but tasted horrible. It’s matter of trial and error that in today’s economy many will blame on the lack of funds, but know better that it’s the lack of will that holds them back.
Color, texture, and smell, can have such a powerful dominance over just tasting something on a whim. The way I overcome the trepidations of what an alteration to my usual eating habits can do to me, is to consider what finding one more delicious meal that I can enjoy, cross off the bucket list, and even attempt to successfully or miserably recreate. The idea of gain is something that has
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always been an active approach to accepting change and works perfectly with this subject.
It’s great to try new things, but it’s also good to know your limits. I find that though there is a positive gain to food appreciation, there will always be a negative in the form of over-consumption. When I was young, food didn’t interest me that much, in fact it was much like a hindrance to my productivity, therefore I was in shape and constantly active. With my love and enjoyment for food, came moments when my discoveries fed a growing sense of despondence in other aspects of teen life. I allowed one of my favorite past times to become a nuisance and hold me back. Yet, by learning how to better distinguish too much of a good thing from healthy bliss, I was able to get back to the roots of why I like food–its flexibility in modern life. Though were surrounding by the fast food conglomerates selling flavor injected mush disguised as good eats, we
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can choose to go for packing a lunch with all the works and eating it. Hopefully, we would then have a strong mindfulness that the cheese is authentic, the dressing is decipherable, and the making of it was as humane as the typical consumer could want to understand and allow.
Whew! Finally, my piece has been stated and I’ll turn it over to my foodie relatives: my grandma, my great aunt, and my mom. Their opinions and cooking perspectives definitely helped in finding direction for this book.
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Grandma’s Kitchen.
Though she keeps a strict diet any other day, Grandma goes all out on Thanksgiving Day!
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Interview One: Grandma I decided to interview three people in my family with an appreciation for food—my granmother, my great aunt, and my mom. Each of them were asked question that related to how i’ve witnessed them cook in a habitual way. I learned a lot about their techniques, inspirations, and likes & dislikes. We’ll start with my grandmother.
Me: Thank you for interviewing, grandma! I know there are certain ways you like to prepare and enjoy certain foods. Growing up, you had a strict diet for me—that i’m greatful for—and you stuck to it. Were you following healthy guidelines or was it just your own meal plan creation?
Grandma: Assuming the diet you’re talking about is the one with your meats (turkey burger), vegetables (broccoli, corn, or peas), and your starch (normally a baked potato), then
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that was all me. You know I believe in hearty meals that focus on the most important foods in a healthy diet, so when you stayed with me I had to counteract the food your mama was feeding you! [Laughs]
Me: [Laughs] You’re right grandma, but you know that I wasn’t big on eating back then. You said yourself [I was] “too skinny” and asked my mom “what are you feeding her?” I guess that diet was the way to go. I wish I stuck to it.
Grandma: Yep, you’ve got that right.
Me: Yeah. So when you cook is there anything that you keep in mind, such as measurements, spices you just have to include, or if you would rather be spontaneous about that particular meal?
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Grandma: Actually, the only thing I keep in mind is how many people I’ll be feeding at that moment. I cook from experience and for the fun of it, so the process comes rather naturally. I’m not as focused on what I need to do for this or what I can add to that. Plus, I usually know exactly what I’ll be making way ahead of time.
Me: That’s really cool. I wish I wasn’t so indecisive. So, even though cooking is natural for you, grandma, do you have any special techniques or maybe certain foods or edible remedies you make. I’m sure you probably know where I’m getting at. [Laughs]
Grandma: I think I do. You mean my special vinegar and honey kick! You know what I say whippa (short for little whipper snapper) if you’re sick or hurting “Get the Vinegar!”
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[Laughs] I put my own spin on things and have found that vinegar (Apple Cider, preferably) cleanses the body and alleviates the pain. You also know, I often swear by a small bag of candy from time to time.
Me: [Haha] I can’t stand the taste though, but I must admit the validity of your statement. It works! Is there anyone you can state as influence.
Grandma: Honestly, I my mom and pop were traditional people with a flair for good food. I, however, feel that the best influence comes from trial and error, by yourself.
Me: Well, thank you so much Grandma. That was great.
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Interview Two: Aunt Gracie Me: Aunt Gracie, thank you for agreeing to interview. I have a few questions regarding your cooking and methods. First, did you use tricks to get your children to eat healty?
Aunt Gracie: Actually, my kids would attempt plenty of ways to hide vegetables. Under the table in paper towels. They would feed them to the dog! They tried all kinds of things. I just kept a good eye on their behaviors and left them wondering why they had to sit at the table until they ate another plate. [Laughs]
Me: [Laughs] Wow. Under the table? That’s extreme. I loved vegetables growing up. Are there any particular foods that you enjoyed and meaybe even cook regularly, today?
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Aunt Gracie: Actually, there are plenty. Some things I still cook are definitely collard greens, mac-n-cheese, potato salad, broccoli, etc. I enjoy cooking those traditional homestyle meals that last several days for many people.
Me: Okay. I understand that. I love a lot of those kind of foods. They are common, but if done right, they are really nostalgic—in a good way.
Aunt Gracie: Oh yeah. You have to do it well or it’s just not the same. I like to change things up a bit, occasionally.
Me: Really? In what way?
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Aunt Gracie: Well, I like to add a few new combinations of vegetables to a pasta salad or make my sauce for grilling. Being creative adds to the fun of cooking.
Me: Yeah! I love putting my own little twist on things, so I can call it my own. That’s awesome. Are there any tips you could give about cooking well?
Aunt Gracie: Oh yes! Be patient. It might seem obvious, but you wouldn’t believe how frustating some meal attempts can make you. It’s not fun to burn something three times after waiting two hours for each to cook. [Laughs]
Me: [Laughs] That is so true. Thanks, Aunt Gracie!
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Interview Three: Mom Me: Mom! Thanks for interviewing with me. First, is there anyone you would call your role model for cooking?
Mom: I’m sure you know who I’ll say, but if I must—my mother (my grandma from the former interview). She was always and exceptional cook and still is.
Me: Agreed, agreed. Good answer. [Laughs] Is there anything you can remember about her style of cooking, behavior in the kitchen, or what you do that’s similar?
Mom: What I remember about her cooking methods is that she was very timely and since she has an incredible memory, she wanted things that she left somewhere to be there
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when she went to retrieve them. [Laughs] You couldn’t sneak and eat something she was saving without asking and even if she had many of them—she would notice.
Me: [Laughs] I know exactly what you’re talking about, but you have to admit it makes sense.
Mom: Oh, I have no doubt about that. I try to be as timely about cooking as she is, but I don’t think anynone can beat her. She plans what she’s going to make way before she begins. It’s a very good cooking method. I do, however, make a mean potato salad and she has given pointers on how to make an appropriate pasta salad.
Me: Oh yeah! Pasta salad! Sorry, I got a bit to excited on that last bit. So are there some foods that you enjoy cooking
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or eating today? If so, could you make them for me today? [Laughs] Just kidding.
Mom: I’m sure I can whip that up for you. As far as my favorites are concerned—I love traditional home cooking! [Collard] greens, mac-n-cheese, potato salad, pasta salad, baked chicken, etc. Ribs are also a fave of mine. You know I also love to make some baby lima beans from time to time.
Me: Awesome! I concur with quite a few of your choices. Why do you prefer homestyle cooking over unconventional twists? Is it tied to anything in your past.
Mom: I enjoying changing it up sometimes, but there is a certain feeling that goes along with cooking this traditional meal, knowing that you made, and that it’s something you
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can relate to the past in some way. Of course, we have indulged in some new foods and beverages together. The smoothie kick, spinach dip, burritos, and taco salads were things you turned me onto. I can say that I really like those things, but homestyle is even more inviting to me.
Me: Aw. I feel the same. One final question is whether or not you would be interested in have a corn festival in our living room? It would mountains and mountains of pure, unchucked corn. It would be awesome!
Mom: No. I don’t think so.
Me: Darn. Well, I tried. Thank you again mom!
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Nicole: Week’s Worth of Meals You wanted to know the confessions of a modern foodie. So I’ll do you one better and give a chart of my weeks worth of meals from the very first week I started writing this book.
MEALS
SUNDAY
MONDAY
TUESDAY
BREAKFAST
Whole Wheat
English Muffin/
Special K Cereal/
Toast/Scrambled
Grape Preserves/
Reduce Milk 2%/
Eggs/Smoothie
Cran-Grape Juice
Banana Chunks
LUNCH
Grilled Cheese/
Tuna Fish/
Chicken & Dumplings/
Tomato Soup/
Saltine Crackers/
Salad/Smoothie
Water Apple Juice
DINNER
Spinach Dip/
Vegan Burger Burrito/
Taco Salad/
Organic Tortilla
Corn/Iced Tea
Salsa/Water
Chips/Soda
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1st Chart I’ve Ever Done! I don’t always as eat great a meal, but I can surprise myself when I’m feeling in the mood for a treat.
WEDNESDAY
THURSDAY FRIDAY SATURDAY
Cheddar Cheese Omelet/
Fruit Salad: Apples/
Pancakes/Hash
Cherrios Cereal/
Hash Browns/Orange Juice
Grapes/Strawberries/
Browns/Water
Reduced Milk 2%/
Bananas
Banana Chunks
PB&J Sandwich/Grapes/
Oodles & Noodles/
Pasta Salad/
Fruit Salad/
Water
Swiss Cheese/Soda
Iced Tea
Apples/Grapes/
Bananas/Water
Tomato Soup/
Spaghetti w/Ground
Taco Salad/
Collard Greens/
/Apple Juice
Vegan Burger/Water
Soda
Corn/Vegan Burger
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My Colophon Confessions of a Modern Foodie is my personal narrative and an in depth look at how i’ve percieved gstronomy through meals i’ve prepared and been served. It uses the perceptions of cooking I’ve gained from my experiences and from those I’ve interviewed in order to show an array of food interpretations from different sources. This book was created from my mind and interviews. The type family used was Gotham (Gotham and Gotham Rounded—to be exact). The paper was a pure white 24lb text block type, with a point/leading ratio of 9/13 points. The binding is perfect and hardbound and the images are primarily my own—sans a few professionally taken and sourced in this book. It is a 4-color job.
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The Sources Pancakes in Melting Maple Syrup. Creative Image. Digital Vision. http://www.gettyimages.com/detail/ dv1897072/Digital-Vision. pg. 2
Peanut butter and jelly sandwich, carrots, and strawberries Creative Image. Siri Stafford. http://www.gettyimages.com/detail/200435472-001/Stockbyte. pg. 8
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