a is for asparagus
I’ve been trying, really trying, to self assign these past few months. I’ve done ok with still lifes (easy: buy some cool things, hunker down at home with a nice coffee, and shoot) but haven’t kept up as well with portraits. I finally have added another shoot in the portrait category, Kelly, a dear new friend I met through a dear old friend. It was lovely to pull out the location equipment and even lovelier to spend a bit of time together shooting, then retreat home out of the rain for a cozy lunch and more nice coffee.
My dear friend Adana has a baking business. Her treats are beautiful and also seriously scrumptious. We did a shoot of a selection of her work; I was practically drooling on my keyboard as I did post-production on the images. I highly recommend you contact her if you are in the Seattle area and need any delicious sweets.
Brown Butter Baking 206.854.5855
Summer Fruit Trifle - rum soaked chiffon cake, vanilla pastry cream, mixed summer fruit
Chocolate Almond Cookies
Ginger/Molasses/Apricot/Dark Chocolate Cookies
Walnut/Currant/Cinnamon Rugelach (seriously addictive)
Coconut Cake filled w/ lime curd & frosted with coconut buttercream
Vanilla marshmallows and Chocolate cupcakes w/raspberry buttercream
Sweet friends let me pick plums from their Italian plum tree yesterday. Cate played while I climbed a tall ladder and filled my bag with the beauties. I will definitely make more jam, as I’ve almost given away and used all of my Santa Rosa plum jam. I think I will also freeze some to eat in the depths of cold drizzly winter to remember a warm summer evening picking plums from the tree.
Last week I found myself with an entire cookie sheet full of yellow cherry tomatoes I knew we would never eat. I decided to make tomato jam, inspired by the amazing Rachel Saunders of Blue Chair Fruit. www.bluechairfruit.com I threw in a few red tomatoes I had as well, and followed the recipe closely. The result is delicious and jammy, while still tasting of tomatoes. Its actually wonderful on ice cream.