As I work through the banking and financial aspects of my business, I’ve been in a bit of a photography holding pattern this week, so I decided to focus on moving my office.
I usually edit and write in the “third bedroom” upstairs, which is so small, it can’t even hold a twin bed. It’s a cute little room for an office, but I start to feel cooped up in there after a while. Now that I realize how much work is involved in starting a business, that space simply isn’t big enough for those long hours spent on a computer. And, although I love to get out and about to work in other locations, I really need a new spot to work in at home.
After a long morning full of editing in the tiny room last week, I was inspired to make this Blood Orange Salad with Mixed Beans that I saw in Bon Appétit magazine. It just looked so colorful and refreshing and trust me, it’s just as delicious as it is pretty. As I enjoyed the salad and soaked in all the natural light pouring into our living room, it dawned on me that I need to move my office in here.
The back area of our living room has been begging for some love since we moved in. There’s a lot of space and tons of natural light – it’s basically a no-brainer. Since our house acts as my studio too, this move will also make it much easier for me to shoot tethered since my computer setup will already be downstairs. Tethered simply means that my camera is connected with my computer so when I take a picture, it displays nice and big on my monitor for me to review.
If you work from home, what’s your home office like?
BLOOD ORANGE SALAD WITH MIXED BEANS
1/4 cup olive oil
1/4 teaspoon red pepper flakes
2 tablespoons fresh lime juice
2 teaspoons red wine vinegar
2 cups cooked mixed beans
Note: I used black eyed peas and butter beans
2-3 blood oranges, peeled, pitted and sliced into rounds or wedges
2 celery stalks, thinly sliced
1/2 cup of broccoli sprouts (or sprouts of your choice)
1/4 cup cilantro leaves (extra for garnish if desired)
Salt and pepper
1. Combine olive oil, red pepper flakes, lime juice and red wine vinegar in a medium bowl.
2. Season with salt and pepper.
3. Add 2 cups of cooked, mixed beans and toss to coat.
4. Let sit for about 10 minutes.
5. Add oranges, celery, broccoli sprouts and cilantro leaves to the beans.
6. Season with salt and pepper to taste and toss once.
Note: I decided to add more lime juice to taste as well.
7. Garnish with more sprouts and cilantro, if desired.
All Images © Regan Baroni 2016.