Aug
30
2010
Yesterday I had the pleasure of photo-styling one of a series of upcoming photoshoots for my good friends Tanya & Matt of Yellow Dog Bread. It was terribly hot, but so fun. I enjoyed every moment and really wish I could do this all the time.
Tanya is one of my very best friends and it has been a real joy watching her business evolve from our giggly, dreamy brainstorms, to now, an actual thriving bakery.
All these photos were taken behind the scenes by me but the official photographer is another talented friend, Geoff Wood.
Feb
18
2010
A little pattern & color inspiration from one of my daily trips to the thrift store.
Feb
04
2010
These biscuits have become a staple in our kitchen when we have leftover sour cream and buttermilk.
Roll out these biscuits, or drop into 12 muffin tins and bake the same amount of time. These are best the same day they’re baked, but you can store them in an airtight container for up to two days. To warm them, wrap loosely in aluminum foil, and place in a 300° oven for five to 10 minutes.
Yield: 1 dozen (serving size: 1 biscuit)
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons chilled butter, cut into small pieces
- 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
- 1/4 cup finely chopped green onions
- 1 cup fat-free buttermilk
- 1/2 cup fat-free sour cream
- Cooking spray
Preparation
Preheat oven to 450°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese and onions; toss well. Add buttermilk and sour cream; stir just until moist.
Drop dough by 1/4 cupfuls onto a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until edges are brown. Remove biscuits from pan; cool on wire racks.
Recipe From Cooking Light, March 2005
Jan
23
2010
What is better than homemade blueberry muffins made by your husband on the weekend? Not much.
Jan
21
2010
For as long as I can remember I have documented patterns, color and the blurry space between focus and out-of-focus, through photographs. The resulting imagery inspires me to no end. I’ve decided to start sharing some of these with you, hope you enjoy!
Jan
07
2010
On a whim, I picked up this rose water yesterday at the grocery. I’ve seen it used in pastry recipes before but can’t recall which ones. I look forward to finding some ways to use it!
Jun
10
2009
My photo with the theme “underwater” for a weekly photo assignment project I am participating in with friends. You can see more like this at my flickr page.
