love that this session was sent all the way from Madrid by
i’m always astonished when i get submissions from across the pond. i love that my reach is pretty global and that’s so exciting to be able to share work from over there. so many thanks again to Julia for sending her work over to share.
for more of Julia’s gorgeous work, you must head on over to HER BLOG.
it’s no surprise that i’m fan of Pickwick & Weller (not just cause I’m proud that my Dad contributes to their amazingness), but because i love their comfy t-shirts and i can wear them always with everything and anything. so i’m really excited about their women and men spring collection with fresh spring colors added too!
here’s a few to take a look at:
the hanna long fit
the following three are available for pre-sale and i’m super excited to get my hands on one or all of those!
the harlan, the sonia, the wren
go ahead and go check out more of Pickwick & Weller’s new collection!
do some spring cleaning and get some of these staples for your closet this year. if you’re not sure about the fit, don’t forget to try their “try it on home” kit. this is where you pick three to try on for free, then the ones you like you keep and pay, ship the rest back on the house.
…i love you.
some trips are just so good for the soul.
even if it means you bring with you a cold front with some major windchills. about a month ago, i took a trip to nyc to have a change of scenery, hang out with good friends and meet up with wedding photographer friends. well actually,let’s be real, i just wanted to eat my way through another city. the entire week revolved around eating at some amazing places and my taste buds had a party all week and my tummy developed a food baby. all worth it though. my favorites included: the doughnut plant, russ & daughters, pies n thighs, shake shack, tea and sympathy, willow road, french roast cafe, balthazar, bella blu (for their tiramisu), pj clarke’s , the belfry, rosemary’s. my mouth is watering just thinking about all these places again.
also got the chance to meet up with some dear college friends. thankful for my dear friend that put up with me an entire week which included my delusional outbursts of cries and complaints about the cold weather. met up with blogger friends- Alison from The Knotty Bride (and her Bambino!!) and Shoko from Sho and Tell. no trip is any trip without meeting photographer friends face to face too and this time around it included Brian Furbush, Katie Osgood, Chaz Cruz and Casey Fatchett.
my heart was made full.
anyways, rather than bore you with words. here are glimpses of what happened that week. check out my instagram for more.
and this last one is my most favorite from this trip. what do you think?
i’ll be back again, new york. most likely when your wind chills don’t make it feel like 2 degrees.
i love pies. i love baking pies.
i also love to eat pies. i will purposefully eat the fillings, then the crusts, cause i believe the crusts are the best. ever.
got this recipe from martha stewart living and must MUST recommend trying it.
for the crust
(i like to make the crust the night before)
1 3/4 cups all purpose flour
1/2 cup blanched hazelnuts, toasted and finely ground
(you can use macademia as an alternative too)
1 teaspoon granulated sugar
1 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1. If hazelnuts or macademias aren’t finely ground or toasted. Go ahead and toast and grind them in a food processor.
2. Mix flour, hazelnuts, granulated sugar, and salt with a hand mixer. Then slowly add in the butter and blend til the mixture resembles a coarse meal. Then add in 1/4 cup ice water, and process til mixture just begins to hold together.
If the dough is too dry, add more water, 1 tablespoon at a time.
3. Shape dough into 2 disks, and wrap in plastic wrap. Refrigerate 1 disk until firm, about an hour. (Freeze the remaining disk for another use)
for the filling
4 pounds firm, ripe pears such as Bosc or Bartlett, peeled, cored, and cut into 1/2 inch wedges
1/3 cup granulated suar
1/4 cup chopped dried figs
2 tablespoons fresh lemon juice
1 tablespoon all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1. Preheat oven 375 degrees fahrenheit. Combine pears, granulated sugar, figs, lemon juice, flour, cinnamon and nutmeg in large bowl. Transfer filling to an 8 by 11 inch baking dish.
2. Roll out dought to a 1/8 inch thick rectangle on lightly floured surface. Cut dough into 2 by 3 inch pieces.
3. Arrange dough pieces in a patchwork design, overlapping slightly and leaving holes in between as steam vents.
for egg wash
1 large egg, lightly beaten with 1 tablespoon heavy cream
1. Brush that over the dough and filling.
2. Sprinkle some brown sugar over and I stuck in a few more pieces of butter here and there.
3. Then into the oven, it goes for 50 to 55 minutes.
4. Let it cool for about 10 minutes and then it’s ready to eat!
It’s super delicious with vanilla ice cream.
And even a little bit of cheese. Blue cheese, if you dare to try.
p.s. again, sorry for the not-so-great images. it’s from my point and shoot.
for awhile when i wasn’t working, i went on a baking rampage and the electricity bill increased ten fold.
then when you have friends like melody from Sweet and Saucy Shop, leslie from Fantasy Frostings, and melinda from Cake Goodness, i went underground and just ate all their goodies
however, it’s fall time in Williams Sonoma which means i can’t walk out of there without buying something. this time it ended up being Muirhead’s Pecan Pumpkin Butter. so i decided to bake dessert squares!
Here’s the recipe:
9”x13” cake pan
1 package yellow cake mix; set aside one cup.
½ cup butter, melted
3 large eggs
1 jar of Muirhead Pecan Pumpkin Butter
2 tablespoons milk
1 tablespoon flour
2 tablespoon sugar
¼ cup butter, softened
1 teaspoon cinnamon
- Preheat oven to 350°F.
- Divide yellow cake mix, placing all but one cup in a mixing bowl.
- Stir the melted butter and one egg into the cake mix.
- Press mixture into the bottom of greased pan.
5. Mix jar of Muirhead Pecan Pumpkin Butter with two eggs and milk.
6. Pour this result over the cake mix in pan.
7. Stir the reserved cup of cake mix with flour, sugar, softened butter, and cinnamon.
8. Mix together until crumbly.
9. Sprinkle over top of pumpkin layer.