The other day I had to get a corporate headshot done.
I did a bit of modelling when I was younger (and skinnier… funny what a baking blog will do to you), but it’s been a few years since I’ve had to sit in front of a camera and try to turn off my thinking face.
I had my makeup done for the occasion, which was less because of the photo session and more because it’s free and I try to seize opportunities to get tips from professionals so I can do my own stage makeup, but while it’s fun to sit there and have someone do everything for you, it makes me kind of anxious. I spent the first half of the day wearing no makeup, and then in the afternoon I felt a bit like it was spatula-ed on. My freckles were less pronounced. My eyebrows were filled in and dark. My lips were this rich berry colour.
I missed my own face.
But I can never tell if the makeup actually doesn’t look good, or if I’m just not used to it. Maybe I just prefer everything to be healthy and natural – just like these cookies.
(Best segue ever. Right?)
one third cup ground flax seeds
one third cup almond meal
one cup quinoa flakes
one banana, mashed
one quarter cup dark chocolate chips (I used mini)
two tablespoons maple syrup
one teaspoon cinnamon
optional: about 3 ounces additional dark chocolate and a teaspoon of coconut oil for dipping
Preheat oven to 350 degrees Fahrenheit.
Mix all ingredients in a bowl until well combined – I had to get in there with my hands.
Scoop out spoonfuls and roll into balls. Press them flat on a cookie sheet and try to make them resemble cookie shapes.
Bake for 20 minutes, and let cool on the sheet for a few minutes before transferring to a rack.
If dipping in chocolate, melt chocolate and coconut oil in a mug, stirring frequently and being careful not to burn. Dip completely cooled cookies, and place on a baking sheet in the fridge to let chocolate harden.
And, because why not, my corporate headshot (un-retouched, because in the final version he got rid of my remaining freckles and – speaking of natural – I’m not sure I’m okay with that), by Roger Mahler: