Glasses and jars

Using the same glasses and bowls for food photography becomes boring at some point. I have just a 2 or 3 types of glasses and some more types of bowls.

For my photography I need 2 or 3 glasses for a photo, so buying a set of 6 or 12 glasses is expensive, takes a lot of place in my cabinet and no use in the future (10 different sets – is too much). So I realized that I can use any type of jars for drinks or desserts, glasses for desserts instead of bowls, small bottles for drinks, etc. Put  your imagination at play and you will discover a new world.

Sometimes I find in shops some food in nice and unique jars, small bottles for juice that I will never drink but I will buy them for my photography. It is an investment for future projects.

Here are some examples of my jars, small bottles, and glasses.


Here is a cognac glass for a blueberry dessert. There is a logo on the glass and I styled the glass so I can hide it.


This glass I borrowed from my mom. She has it from my grandmother. From a set of 6 this is the only one left. So, check your grandmother cabinets for old glasses or bowls.

watermelon juice

For this smoothie I used a coconut oil jar. Very nice and interesting shape for a jar.

dessert raw vegan

For this dessert I used champagne glasses. You can also use red or white wine glasses.

lilac smoothie

This small jars were filled with a vanilla dessert when I bought them. They weren’t very expensive and go so well with drinks, desserts, sauces or even as a small vase for some small flowers.

Beetroot smoothie


This is a small nutella jar. I got it as a gift and it goes so nice as a glass for juice or dessert.


summer dessert

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I found this 6 jars in a second hand furniture store. They were so cheap so I bought all 6 of them. I use them for desserts and serve my guests. I am so in love with these small jars.

raspberry milkshake

This is a small bottle that we have it in the shops with a carrot juice.


These are whiskey glasses used for dessert.

wild strawberries

This small jar had peanut butter in the shop. Now I use it for drinks, desserts, sauces and other things in my photos.


As you can see, you can reused all the jars and glasses. When I find something that I like or looks nice I buy them and put them in some boxes in my studio. Sometimes it takes many months before use them, but I am always prepare.



International Day of Families


International Family Day

The International Day of Families is observed on the 15th of May every year. The Day was proclaimed by the UN General Assembly in 1993  and reflects the importance the international community attaches to families. The International Day provides an opportunity to promote awareness of issues relating to families and to increase knowledge of the social, economic and demographic processes affecting families.

Lilac smoothie

Lilac smoothie

It’s lilac time in my town, so my garden smells like haven. This amazing color inspired me to make a lilac smoothie, healthy and simple, with a great taste.


– 1/2 cup blueberries

– 1/2 cup raspberries

– 200 ml almond milk


Place raspberries, blueberries and half of milk in the blender and process until smooth. Put the mix in the glasses and then add a little milk on top of them. Enjoy!

lilac smoothie

Why photography?


cherry flowers

So often I can’t give a straight answer to this question. Even I think a lot about it, there are so many things bounded together that is hard to give an answer in a few words.

I discovered photography as a game, playing with a camera, outside in the nature. From there, it went to addiction.  After reading and testing the settings of the camera, all I had to do was to be creative, or try to be as creative as I can be.

So, why photography?

To fill an empty space in my soul with beautiful moments, moments  that only I can see them the way I want them…

To relieve happy little bits of life pieces over and over again…

For my loneliness that so often comes and steal minutes and hours from my life…

For the love of being there in that moment, in a split second of a time that stops for me…

To see something beautiful every day…

To embrace a freedom of living…


Chocolate cupcakes without sugar and flour

Yeah!! Finally I found a recipe for my boy for cupcakes without flour and sugar. They called it Paleo recipe, I call it a very healthy and with a great taste recipe for cupcakes.

I added a chocolate frosting without sugar and I got an amazing dessert for our family.


Chocolate cupcakes with chocolate frosting

With white sugar being added in almost everything these days, I want to try to eat white sugar as less as possible. So, trying healthy recipes is one of the steps I do to cut white sugar from our daily meals.


Chocolate cupcakes with chocolate frosting

Ingredients cupcakes:

  • 1/2 cup coconut powder or flakes
  • 1/2 cup carob or cocoa powder
  • 1/2 cup coconut oil
  • 3 eggs
  • 1/2 cup honey
  • 1/2 juice from 1 lemon


Preheat oven to 200 degrees C (375 degrees F). Line  a cupcake pan cups with paper liners.

Mix all the ingredients in a blender. Fill the prepared cupcake liners and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Let the cupcakes cool in the pans for about 30 minutes before removing them to finish cooling on a rack.

You can keep them for a few days in the fridge at room temperature in a box.


Chocolate cupcakes with chocolate frosting

Ingredients for frosting:

  •  1 large avocado diced and sliced
  • 1 banana sliced
  •  4 tablespoons unsweetened cocoa powder
  • 1 teaspoon honey
  • 2 teaspoon vanilla extract
  • 2 tablespoon walnut oil

Put all the ingredients in the blender and blend it till you have a creamy texture.

Decorate the chocolate cupcakes with chocolate frosting. I used also chocolate eggs because we have Easter coming soon. Enjoy!


Chocolate cupcakes with chocolate frosting

Garlic bread

Garlic bread really is some of the best stuff on earth. Bread, butter, garlic. That’s all you need for a truly outstanding, party-winning batch of garlic bread.

Garlic bread is really a last-minute, just-before-sitting-down affair. It bakes quickly  and it’s best while that butter is still molten enough to drip down your chin (a central garlic bread-eating experience). Leave it until everything else is ready to go, then pop the garlic bread in the oven.


Garlic bread



  • 1 hand wild garlic leaves
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 loaf crusty bread

Combine garlic, butter, and oil in a blender. I used wild garlic leaves because the garlic taste is not so strong as normal garlic, looks great on bread and you can serve it to your kids also.

Cut the bread in small slices and put the mix on every side. Put them in the oven for 15 minutes at 180 degrees Celsius. Enjoy!


Garlic bread