Hi, just a quick note to say I’m sharing a story about marbles, authenticity, and advice from strangers (oh and photography too, of course) over at Mortal Muses today.

Northampton Alley

p.s. Jump over to Life in Black & White for to enter a spot in my new photo e-course or a Polaroid camera with film!


color field + ground

A quick glimpse of a new film series: color field + ground.


Read this short story earlier, Last Meal at Whole Foods. A young man’s mother is dying. He’s practical in his storytelling and is unable to show physical tenderness. What is left out is the heart-wrenching part.



over at Mortal Muses today with thoughts on embracing change.

leave it (archives & acceptance)


hello august + new photo e-course

Hello. So much is happening this month, where do I begin?

Art Saves

The second session of my Develop Your Photo Habit & Style E-course opens today. Yahooo! Jump in and join the fun. Sign-up for session one, two, or if you’re feeling super inspired, both.

Summer Beach Read

I’m spending the next 31 days over at habit with photo and word snippets of my everyday. Habit is one of my favorite little corners of the internet, come on over and have a peek.

Two of my mobile photos were accepted into Expanding Vision, a gallery show at The Arts Center in Corvalis, Oregon. Off to pick up the framed prints and ship them to Oregon.

Other spots to share your photos this month:

Share your daily monochrome pics at Life in Black and White

Capture photos of Language (think body, signs, pieces of text, symbols, numbers, or notes) with fellow Muses

Daily prompts from Susannah’s August Break

That should keep us all busy. Phew. In and out (+ a blueberry and cream tart, if we’re lucky)!



walnut-pear tart

Hey, there. It’s the middle of July, already! We’ve grown weeds in our garden beds and kept a mama raccoon out of the house after she tore into a bag of cat food. What’s in that cat food? The neighborhood wildlife loves the stuff: we caught an opossum hovering over the cat’s dish and traced the shredded food bag back to the raccoon. Luckily, the local bears have stayed away. Life in the wild hills of New England…

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As for the rest of our days, we’re stumbling through teething and sleepless nights and summer camps just fine. Our annual hurrah on Cape Cod came and went with the sunrises and sunsets we were lucky enough to witness (the perks of having two early risers in the house).

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I reread To Kill A Mockingbird at the beach, and was blown away once again by Harper Lee’s storytelling: the way she slowly reveals characters and paces the novel like a slow accordion fanning in and out. Lee also addresses large themes like race, class, justice, and growing up in a small Southern town during the Depression with wit and compassion.

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I can’t seem to start another novel after this one. The two I recently picked up from the library fell flat. I’m still caught in Lee’s Maycomb, Alabama in the 1930s.

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Despite time away and stolen moments in books, our kitchen has been bustling with jam, jellies, sauces, and tarts. A month or so ago, the good folks at USA Pears sent a box of organic green anjou pears to try. They looked as good as they tasted straight from the box. We ate half the pears unadorned — sweet and juicy with a hint of citrus — and the rest were split between Homemade Vanilla Pear Sauce (think stove top applesauce with seeds from a vanilla bean added in) and this raw walnut-pear tart, subtle yet sweet endings to summer dinners. Now I’m thinking about a plum variation as well.

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Pears on Film | Pentax K1000 | Fujicolor 200


Walnut-Pear Tart
makes one 9-inch tart or two 4 1/2-inch tarts
adapted from Living Cuisine: The Art and Spirit of Raw Foods by Renee Loux Underkoffler

Walnut Crust
2 cups walnuts
5 medjool (or other soft variety) dates, pitted
2 tablespoons pure maple syrup
1 tablespoon cinnamon
1 teaspoon nutmeg
pinch of sea salt

Vanilla Cream
1 1/2 cups raw cashews (whole cashews or cashew pieces)
1 cup medjool (or other soft variety) dates, pitted
1/4 cup lemon juice
seeds scraped from 1 vanilla bean pod
1 tablespoon coconut butter

4 firm ripe pears

2 teaspoons cinnamon
1 tablespoon lemon zest

To make the walnut crust: In a food processor or high-speed blender, chop the walnuts into a fine meal. Add the dates, maple syrup, cinnamon, nutmeg, and sea salt and process until the mixture comes together. Press into the bottom of a tart pan.

To make the vanilla cream: Soak cashews in 2 cups of water for 30 minutes. Drain and rinse. Soak dates in 1 cup of water for 10 minutes to soften. Drain and save the soak water for the next step. In a blender or food processor, blend cashews, dates, lemon juice, vanilla seeds, and coconut butter into silky smooth yet firm. Spread the cream evenly over the crust.

To prepare the pears: Peel and halve the pears. Remove the seeds. Cut the pears into thin slices and arrange them over the cream in a decorative fan (or other) pattern. Garnish with a sprinkling of cinnamon and lemon zest. Refrigerate the tart for 1 to 2 hours before serving to allow enough time for it to set.


the view from here

Some recent film shot with Impossible color spectra of the annual trek to Cape Cod. Off for more summer fun. See you back here soon.

from the Cape

from the Cape

from the Cape

from the Cape

from the Cape

from the Cape

from the Cape

from the Cape


lately in black and white

(before) on the verge of summer

spring 2014106

spring afternoon bw118

spring afternoon bw117

spring 2014107

spring afternoon bw120

with the Yashica Mat 124 | Tri-X 400


almost there

I’m typing this note with one hand, cradling my sleeping babe with the other. Summer vacation begins soon, which means picnics, novels, sandcastles, afternoons at the lake. A night at the drive-in. Whoopee!

still life of tea

still life of tea | Polaroid Spectra | Impossible Color Film

Off to it, ready for summer to begin and to wrap up projects in the making. Plus a few photos from a new series: still life of…

(read more about my inspiration for the photos at Mortal Muses.)

still life of fruit (close)

still life of fruit (close) | Polaroid Spectra | Impossible Color Film

still life of fruit

still life of fruit | Polaroid Spectra | Impossible Color Film


cherry almond granola bars (vegan + gluten-free)

I started a recipe journal several years ago. It’s more of a sketchbook than a journal though since most of it is written in code: ingredients list, notes, scratch outs, rewrites, coffee stains, musings. Months go by without pulling it off the kitchen shelf, until the day comes along when I need to make granola bars, stat as the boxed variety just won’t do.

almond cherry granola bars

I tested a cookie-like bar and wrote something about those cherry almond bars. Yep. Here they are. Butter toasted oats, almonds, and cherries dunked in a maple brown sugar caramel-y syrup. The little one approves and can’t wait to get his face into these. A few more months I tell him, he has to work the pancake angle first, I say. Not a bad place to be, not at all.

the little one makes his move

Cherry-Almond Granola Bars

makes 16 square bars

1/4 cup vegan butter

2 cups gluten-free rolled oats

1/2 cup plus 1 tablespoon flaxseed meal

1/2 teaspoon ground cinnamon

1/2 cup dried cherries

1/2 cup toasted almonds

1/2 cup pure maple syrup

1/4 cup brown sugar

1 teaspoon pure vanilla extract

1/2 teaspoon fine sea salt

Preheat the oven to 325F. Line a 9-inch square baking pan with aluminum foil. Leave a 1-inch overhang around the sides of the pan to help remove the granola bars.

Melt the vegan butter in a wide sturdy-bottomed pot or cast iron skillet. Turn the heat to medium, add the oats, and cook for 6 minutes or so, stirring frequently. The oats should be evenly toasted with a nice golden brown hue to them.

Empty the toasted oats into a large mixing bowl. Wipe down the pot or skillet and set aside to use again for the syrup. Add 1/2 cup of flaxseed meal and the cinnamon to the bowl. Mix the dried cherries and toasted almonds with the remaining tablespoon of flaxseed meal and chop finely (the flaxseed meal prevents the cherries from clinging to the knife as you chop). Scrape them into to the oat mixture.

Pour the maple syrup, sugar, vanilla, and salt into the reserved pot. Stir to combine then cook the syrup over medium heat until gently boiling throughout, about 6 minutes.

Add the cooked syrup to the oat mixture, using a spatula to scrape out all the syrup from the pot, and stir well. Be sure to coat all the oats with syrup.

Turn the oat mixture out into the prepared pan. Add a bit of butter to your hands and press the oats evenly into the pan to form the bars.

Bake for 25 to 30 minutes, rotating the pan halfway through the baking time. The bars should have a shiny coating with the edges slightly darker than the middle. Remove from the oven and cool or 10 minutes before cutting into squares. Store in an airtight container.

(Inspired by Kim Boyce’s Granola Bars from “Good to the Grain”.)


look back (summer with the holga)

Hanging out at Mortal Muses today with Holga shots of last summer. Come on over.

summer holga 1