September 22, 2017

Coffee-Based Dessert

Turn your coffee into a treat. A wonderful way to enjoy your cup of coffee - if you're not a coffee purist!

Pour a shot of hot espresso coffee into a small glass, and top with a scoop of Vanilla ice cream. Serve immediately, stirring the ice cream into coffee so that it melts a little.
How simple is that?

I recently had this for the first time at a coffee shop and it was amazing! So I thought I'd share it with you.

Hope you have a beautiful weekend! xx

September 15, 2017

Little Bits of Life

Happy Friday to all of our lovely CUT and DRY readers out there! So. I am ready for fall and all the crisp goodness that goes with it. I have so much exciting stuff in store for this fall and...

September 08, 2017

My Street Photography Approach

Here's a glimpse of my Street Photography (early work), if you'd like to see...

© 2017 betty manousos 

I enjoy shooting images in multiple genres of Photography, but I tend to gravitate toward:

B&W Street Photography
Documentary Photography 
B&W Fine Art Photography

On Street Photography:

I've always loved this genre, but it wasn't until February 2017 that I actually started to get dedicated to street photography, in an attempt to preserve what time steals but photographs can save.

To me, street photography is ultimately liberating. Also, it's a great means to document urban life, tangible and intangible elements of a city, individuals or crowds in the street, and tell the stories behind the shapes and patterns of a particular place and moment in time. 
Madness of Street.
On Visual Aesthetic: 

"What I photograph is defined by what I believe in."

I try to always shoot with the intent of telling a story and I do want my images to provoke a strong emotional response in those who view them. 
I'm a firm believer that street photography undoubtedly effects our capacity to empathize; also, it can help us connect with people worldwide in that way. And that's so important. 
I tend to use a semi-abstract approach in my street work where enigmatic figures are always present.

Conventionality (cliche's) is also something that I'm trying my hardest to steer away from. I need to pave my own path and my photographic vision focuses on capturing the essence of a person, the feeling, the spirit of urban spaces.
The truth is, for any given subject, there is no one composition, one perspective or story - rather there are probably any number of these elements that can work - the possibilities are endless. 
theater love street

Lost in the Streets.
Lonely in the Big City.

WEBSITEGALLERY  © 2017 betty manousos | all rights reserved

August 25, 2017


So what's not to love about blueberries! They're delicious, versatile, low-calorie and pair quite well with many other foods. Loaded with nutrients and antioxidants, these tiny gems can also be made in many different ways:
Top your favourite cereal, yogurt, or pancake with a handful of fresh blueberries.
Make Blueberry Muffins, Blueberry Smoothies, or a delicious Blueberry Tart bursting with beautiful blueberries. 

Hope you have a great weekend, enjoy the last days of summer! xx

easy and delicious blueberry tart

Easy Blueberry Tart. So simple, yet so delicious! Recipe BELOW

I enjoy cooking and eating fresh, but there times I really don't want to spend too much time in the kitchen, especially later in the day. In fact, I prefer to only make meals, that are simple and not time consuming.
This is a fun and beautiful recipe, perfect to make with the kids!
It's ridiculously easy and delicious.
Easy Blueberry Tart


2 cup fresh blueberries
1 refrigerated pie crust, softened as directed on box
1 tablespoon sanding sugar
Ice cream or whipped cream, optional


Preheat the oven to 375 degrees F (195 degrees C).
Rinse blueberries; spread on kitchen towel and pat to dry.
Line a tart pan with parchment.
Unroll pie crust in round tart pan; press gently against bottom and side; trim the edges to make them flush with the rim.
Add blueberries to crust; spread evenly.
Sprinkle the sanding sugar directly on the crust and fruit to sweeten them up.
Bake for  about 30 minutes or until golden brown.
Let it cool for about 10 minutes.
Serve with a dollop of whipped cream or some ice cream.

I made this tart yesterday, and there was nothing left but the tart pan!