Seasonal Influences in the Creative Process of Video & Cheese

Feeling the intense, mid-summer energy right now, multiple projects spreading out in all directions, like a squash vine soaking up all that sun and running amok in the garden.

Back in the day, when I was living in a more traditional seasonal climate, I had all the time in the world in the winter when I was "trapped" inside. The seasonal energy at that time of year low and slow, imparting a less "get er done" attitude.

Living in the desert has the distinct advantage of being "trapped" inside during a season of energetic growth. Several projects that have been in process for several months -- and a fun new one, confirmed earlier this week, which will screen at the ACS Opening Night Reception at the Seattle Aquarium (SOOO cool to make it to a large screen venue!) -- are in the final stages of completion and are almost ready to move out into the world.

Completing these pieces will clear the way for a truly deep dive into the two long-format pieces when things "slow down" in the fall. It's clear seasonal energy supports my creative process.

I was reminded recently of how that same seasonal connection exists in the creative process that is cheese production.

Here, in an outtake from one of my all time favorite interviews, Ig Vella, Master Cheesemaker for Vella Cheese & Rogue Creamery, reflects on the seasonality of cheese production. View Video

Apricot and Golden Raisin Compote



This super easy fruit concoction is spiked with Bourbon and a hit of fresh basil. It's the perfect accompaniment to a range of cheeses, especially fresh, local goat cheese or a ripened cheese like Robiola. Keeps up to a week in the fridge.

1 c. dried apricots
1/3 c. golden raisins
1 c. water
2 tbsp. Bourbon (or Brandy)
pinch of cinnamon & salt
8 good size Basil leaves, chopped

Chop apricots to about 1/8" dice. In a small saucepan, combine apricots, raisins and water. Heat to boiling and reduce heat to a simmer. Cook for 5 - 8 minutes, stirring occasionally, until most of the water has been absorbed.

Add the Bourbon, cinnamon and salt. Cook for 1 minute, stirring constantly. Remove from heat and stir in the basil. Serve at room temperature with your favorite cheese.

In the photo: Rochetta, a sublime ripened cheese from Italy made with a blend of cow, sheep and goats milk. Don't forget the fabulous 34 Degrees Lemon Crispbread - it adds a compelling light crunch.