This gallery contains 5 photos.

Ingredients 8.1 – 8.5  |  “I looked down and saw the moon, frozen and still, sending us messages in bubbles.  Some small wishes, wants, hopes and fears, coming to the surface.” Produced: tubs of water to pack the freezer for … Continue reading


Ingredients 7.1  |  “We brought her up, up, up to live amongst giants.  Our hearts broken and flying.”

Produced: beet juice & lemonade

(as a sidenote: pleasantly, I cannot help but think of Philip Guston when I look at this.)



This gallery contains 2 photos.

Ingredients 6.3 | “Seacomb building, bubbling, absorbing, reflecting.” & Ingredients 6.4 |  “A ridge, a net, a crescent.  Bloodmarked, in an instant, life.” red wine, baking soda, sugar, pomegranate molasses, salt, flour, vanilla extract, pine nuts, leftover coffee grounds Produced: … Continue reading


Tonight, this happened: Pomegranate Molasses & Pine Nut Cookies


    • 2 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon table salt
    • 14 tablespoons unsalted butter, at room temperature
    • 3/4 cup granulated sugar
    • 1/3 cup pomegranate molasses
    • 1 teaspoon pure vanilla extract
    • 1/2 cup toasted pine nuts


  1. Preheat oven to 375°F.
  2. Sift together flour, baking soda and salt. Set aside.
  3. In the work bowl of a stand mixer, using the paddle, cream sugar into butter. Add the pomegranate molasses and vanilla and beat until combined.
  4. Add the dry mixture by thirds, beating on medium speed, until just barely combined.
  5. Fold in the pine nuts by hand with a rubber spatula.
  6. Line 2 cookie sheets with parchment or Silpats. Drop batter by tablespoonfuls, 2” apart. Bake in preheated oven 10 minutes or until golden. Cool 5 minutes on the sheets, then transfer to a rack until completely cool. Store in an airtight container up to 1 week. Enjoy with ice-cold milk.