Buttermilk-Glazed Kabocha Doughnuts with Candied Thyme

Buttermilk-Glazed Kabocha Doughnuts with Candied Thyme

Oh hey.

Sooo…elephant in the room: I kind of fell off the blog radar. I didn’t mean for it to happen, but my days just got all sorts of busy all at once. Job busyness. Life busyness. Before I knew it, a month went by. I’m still climbing out from under a pile of emails. I am terrified of what my feedly looks like. But I’m back, and I missed you guys! Please accept my apology. It comes with mini doughnuts.

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Einkorn Pasta with Zucchini & Herb Sauce

Pasta with Zucchini & Herb Sauce

So guess what, guys. For the first time ever, I’m remaking a recipe that’s already appeared on this blog. The SECOND recipe, in fact. That feels like some sort of milestone. It isn’t really quantifiable like a one year anniversary or a 100th post, but it still seems rather special. In the sense that I feel I’ve grown enough as a photographer and a writer to re-pay homage to a dish, because I believe I can do it more justice now. Or something like that. Anyway. Let’s talk about sauce. Made from zucchini!

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Guest Post : A Trio of Summer Beverages

A Trio of Summer Beverages

Hey everyone! I am super duper excited to be sharing a guest post over at The Vanilla Bean Blog today. I adore Sarah’s space, and having the chance to occupy it (coupled with the recent unseasonably gross heat wave) inspired some ambitious drink-themed planning. The result was three pretty ridiculously delish drinks. (Also, I shoot with a white background, and I LOVE it. Madness!) So head on over to The Vanilla Bean Blog and check them out. Also, Sarah will be taking a little break this summer, so be on the lookout for lots of other awesome guest posts!

Happy Summer of Fun to Sarah and her family!

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Thyme-Kissed Pear-Infused Honey Syrup & The Bee’s Knees

The Bee's Knees

Last week, we talked about one of the simple little things turned newest obsession that came out of Easter dinner. Today, we’re going to talk about the other: pear-infused honey syrup.

(I am pretty excited about this post, you guys. First of all, this syrup is dang delicious, especially with just the slightest hint of thyme added to it. And second, I get to talk about one of my favorite Vermont businesses, whose raw honey and booze [yep, they do both] are rarely absent from my kitchen and liquor cabinet. We’ll talk more about this in a moment. I just wanted you to know that I’m psyched.)

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