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My photo, “aero”, has been selected for Rayko Photo Center’s 8th Annual International Juried Plastic Camera Show! 

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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.)

Gallery

This gallery contains 10 photos.

I took a lot of phonephotos this past week for my turn at the helm of BeingNOLA.  I used a lot of goofy filters.  But I like ‘em, so here you go. New Orleans, LA September, 2013.

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Tonight, this happened: Pomegranate Molasses & Pine Nut Cookies

Ingredients

    • 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

Directions

  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.