Shrimp Tacos & Content Shenanigans Filming Foodie Content

Filming with Specialty Appliance and Chef Gustavo was the kind of shoot that reminds me why I love working with food content. The kitchen smelled like citrus, garlic, and sizzling shrimp — basically an edible love letter to summer. Chef Gustavo has that rare mix of precision and personality; he makes every dish look effortless, like he was born holding a sauté pan. We shot this recipe on-site using their top-of-the-line kitchen setup, and honestly, the appliances worked so smoothly it felt like cheating (the good kind). Check out the video below to see Gustavo in action and pick up a few tricks for making restaurant-level shrimp tacos right at home — no culinary degree required, just a good skillet and a little lime.

Watermelon Arugula Salad - A great summertime dish for any BBQ!

Watermelon Arugula Salad - A great summertime dish for any BBQ!

A Tour of Top Selling Wine Refrigerators

So — What I’ve been doing

I’ve been juggling a few hats: social-media manager, animator, video producer, and, not to brag, snack-connoisseur. The dispensary gig in Boulder keeps things interesting with its own rhythm (and yes, the snack game remains on point). On the side I’ve been working on freelance video projects, building new content calendars, editing away, doing the deep dives into analytics you don’t see. On the personal front: trail running is back in rotation (my lungs hate me slightly less now), hikes with Erynn in the Rockies (yes our shoes are still clean-ish), and the cats — Sushi and Miso — are getting old enough to ~plot world domination~ get into mischief. Also, you know me — the hustler at heart — I’m working to level up: new gigs, bigger opportunities, bigger creative challenges. More story­telling, more motion graphics, more video content that hits. The kitchen’s been busy Let’s be real: you come here for the food talk. I have cooked. I have eaten. For instance: Re-discovered my love for a seared salmon fillet, crispy skin and juicy inside, served over a lemon-garlic wilted spinach bed with roasted fingerling potatoes. Yes, the butter evening got saucy. Hit up a killer mole-drenched chicken dinner — rich, dark sauce, those subtle chilies dancing behind it, with a side of charred corn and avocado salad. Went full comfort zone on a homemade mac-and-cheese with caramelized onions and bacon bits, topped with panko breadcrumbs and baked until golden. On the eating-out front: stumbled into a little Thai place where the pad-thai was so good I temporarily forgot who I am. Sweet, tangy, crunchy peanuts — the works. Where the blog’s going I’m dusting off the keys, firing up the blog engine, and plotting more content with the old voice you know: conversational, sensory, witty, bold. Expect posts about: More of what I cook (yes, the good and the dirty). The good meals I find out in the wild (Snax is still on duty). A behind-the-scenes of content production (because I know you’re curious what goes into this machine). Trail stories from Colorado hiking or running, tied in (yes, I’ll shoe talk again). And — of course — the occasional product or tech dive (AI influencers? dashboards? I’m on it). So there you have it. I’ve been gone but I wasn’t lost. The snacks were real, the meals were solid, the creative wheels kept turning. And now I’m back. Stay tuned, stay hungry, stay sassy.