FOOD STYLIST, RECIPE INVENTOR, AND ACUPUNCTURIST, FRANCES BOSWELL

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FOOD STYLIST, RECIPE INVENTOR, AND ACUPUNCTURIST, FRANCES BOSWELL

Photography by Frances Boswell
Cookery
Since working as a “chopper” in a restaurant where she wore swim goggles when cutting onions, Food Stylist Frances Boswell rose to become Food Editor at both Martha Stewart Living and Real Simple Magazine as well as a freelance recipe developer for publications including The New York Times, Gourmet, and Food & Wine. Wanting to explore her interests in food as it relates to health, Frances also studied acupuncture and traditional Chinese Medicine. “Food is energy. Qi (vital force) is energy. Both warm, protect, defend, and move the body in ways that are both tangible and intangible,” Frances explains. Frances is a friend of Bloomist and frequent collaborator on our photo shoots.
Below, one of Frances’ perfectly imperfect looking berry tarts. “Mixed Berry Breakfast Pie with yellow corn grit crust - a neighbors gooseberries was the inspiration behind this."
Below, one of Frances’ perfectly imperfect looking berry tarts. “Mixed Berry Breakfast Pie with yellow corn grit crust - a neighbors gooseberries was the inspiration behind this."
Above, Frances in the kitchen. “Love a kitchen with a window above the sink - let's one settle into the zen of dish washing, veggie prepping and menu designing,” she says.
Above, Frances in the kitchen. “Love a kitchen with a window above the sink - let's one settle into the zen of dish washing, veggie prepping and menu designing,” she says.

How has Frances adapted her workspace for the new reality? What are her organizational must haves? Which rituals keep her calm, organized, and focused? And how does she view the future? Read our interview below.

Bloomist: Did you always work at home, or did you need to carve out a discrete space?

Frances Boswell: I have worked from home to some extent for a long time. The biggest challenge for me was sharing the house with other members of my family who were suddenly working/schooling from home and occupying spaces that I have come to consider mine from the hours of 9:00 to 5:00 - like the kitchen counter and dining room table.

“Misty day blues and greys.”
“Misty day blues and greys.”

I did carve out a space away from the family traffic pattern in the adjacent living room - usually occupied by the cat - with beautiful sunlight and horrible wifi. My desk was my mother’s - with pigeonholes for important papers. I think the technical term it is Secretary. Anyway - it closes up making it easy to hide from unfinished assignments and allowing the room to turn back into a more public space after hours.

Bloomist: How have you set up your homework space to be and functional? What’s on your desk?

Frances Boswell: On my desk - almost always a coffee cup - I have more than one favorite. A plate with the crumbs from breakfast - but only until about 11 so not to get slovenly. I have a stack of cook books by my desk that I dive into when I need some inspiration. Most importantly - I have a beautiful view of the mountains.

“I LIKE TO WORK WITH THE RHYTHM THAT THE KITCHEN SETS. BREAKFAST, LUNCH, DINNER – IT COMES IN WAVES AND HELPS ME STRUCTURE MY DAY.”
-Frances Boswell

Bloomist: Do you have any rituals to start your day? Ways to keep you grounded, focused, and inspired?

Frances Boswell: My love of food, hearty appetite, and desire to feed my friends and family is what keeps me inspired. Cooking is my daily practice. I am definitely a morning person. I start most days with a long run - in the summer I swim the lake too. This time is honestly when I get the most done - or at least resolved in my mind. I like to work where I can hear voices and the noises of people cooking so it helps me to be relatively close to the madness of the kitchen. I like the rhythm that the kitchen sets. Breakfast/Lunch/Dinner - it comes in waves and helps me structure my day.
A few of Frances’ favorite food styling images. Left: "In another life I may just make marmalade." Center: "Not sure what I was making that caused such a random assortment of items to accumulate on this marble surface but I like the madness." Right: "Curried eggs for dinner - definitely one of my top ten favorite meals."
A few of Frances’ favorite food styling images. Top: "In another life I may just make marmalade." Center: "Not sure what I was making that caused such a random assortment of items to accumulate on this marble surface but I like the madness." Above: "Curried eggs for dinner - definitely one of my top ten favorite meals."

Bloomist: Any thoughts about the what the future of work might look like?

Frances Boswell: I really, really hope we can return to more in person experiences soon. To my mind nothing replaces the creative energy of a full fledge photo shoot, travel, and shared meals.

“I REALLY, REALLY HOPE WE CAN RETURN TO MORE IN PERSON EXPERIENCES SOON.”

Recipe by Frances Boswell

SUPER DUPER SCONES

Frances is the co-author of the blog Kitchen-Repertoire and it’s here that she publishes new recipes of her own invention including her famously delicious Super Duper Scone Recipe. Do yourself and everyone you love a favor and whip up a batch.

CLICK HERE FOR FULL RECIPE