First off, a little about me! I’m Megan Wells, a commercial food photographer living in Vacaville, California, where I’m centrally located to all the major food hubs in the Bay Area, Davis, and Sacramento.
I’m also a documentary photographer who loves capturing all those little moments we witness in our everyday lives.
I learned photography to connect with people and share my food journey and health struggles with ulcerative colitis. It started from a need to add context to my story and shape people’s understanding and continues to be an important part of my commercial and documentary work.
While not taking pictures, I enjoy baking and cooking. And of course, my family and friends get frustrated when they have to wait for me to take pictures. I have a blogMeg is Wellwhere you can see specifically what I get up to.
Reading is a huge part of my life, and I’m not allowed to start a new book on the weekday because I WILL stay up until three in the morning to finish it. Fantasy, science fiction, and non-fiction books about the universe are my favorite.
I also love
Going on hikes by myself
Practicing yoga (bonus if it’s hot yoga)
Binge-watching TV shows like Bob’s Burgers, The Great British Baking Show, and Korean dramas
Favorite Drink: Sazerac
Chilled rocks glass
1 teaspoon absinthe (I use St. George Absinthe Verte)
1 teaspoon Gum Syrup ( or simple syrup, sugar, or sugar cube)
6 dashes Peychaud’s bitters
1 and 1/4 ounce rye whiskey
1 and 1/4 ounce cognac
Handful of ice
Add the absinthe to a rocks glass, swirling and rolling it until the absinthe has coated the glass. Put the glass in the freezer.
In a metal shaker or glass mixing vessel filled with ice, add the gum syrup, bitters, whiskey, and cognac and stir for 20 to 30 seconds until the mixing vessel is icy cold and sweating.
Strain into the prepared rocks glass. Take the orange peel and twist it over and slightly inside the rocks glass, dispersing the aroma. Drop the orange peel into the glass and serve.