RETRO RECIPE: BIG PINK RHUBARB CAKE

Over the weekend, my friend Clara and I embarked on a project. We discovered her grandmother's recipe box and decided to delve into the cake section of things. For our cakeapalooza, we chose four cakes that compelled us into baking action -- featuring throwback ingredients such as marshmallows, Jello mixes and vegetable shortening.

The first cake up was a hero of a confection, "Big Pink" as we referred to it things came together. I posted the recipe on The Kitchn today, so be sure to give it a visit. I recently rearranged my office/studio and really got to play with this wild dessert. I loved setting the cake into an Alice in Wonderland/little girl party fantasy. Hope you enjoy!

// Big Pink Rhubarb Cake Recipe on The Kitchn

SCOTT IN THE KITCHEN

Today I got to shoot Scott for an upcoming kitchen tour on The Kitchn. He donned his bow tie and a pair of pink shoes. We had some laughs regarding our mutual love for jazz dance and cake decorating. He has poured a lot of love into his kitchen, remodeling it himself with precision and care. It's a beautiful space, full of light and good vibes. Scott's also had some rough going of late; his dog passed away amidst some other personal difficulties.  Poor guy.

I kinda love this portrait because although the space is cheerful and Scott looks great, there's a hint of sadness. That's how life is. Good and bad. Bright and melancholy.

PEEPS!

How often does your work allow for copious quantities of white sugar in a bowl until it turns to a marvelous confection, little cookie cutters of Springtime animals and favorite pastel colors? This making my own Peeps thing was a bit loca; I'm not sure I'd ever do it again -- but they are adorable and my kitchen will survive the mountains of dishes just waiting for me to get to . . . My hair the sticky marshmallow that flung from the bowl.

This is a recipe to check out on The Kitchn today. And, you know what's better than a fresh Peep? A STALE Peep. Yep I said it. So good! My hot chocolate will never be the same.

SPRING SANDWICHES ON THE KITCHN

Today I got to unveil one of the tastier things I've made to date! This Spring sandwich involves seared asparagus, boiled egg, fresh dill, French mustard and pickled onion on mini baguettes. These little babies will make your picnic basket a whole lot happier. Get thee to the market for all the ingredients for this simple recipe!

Check out the recipe here.

THE GIRL, HER STRIPES AND HER PRETTY HEATH MUG

During a whirlwind photo trip to San Francisco this past weekend, shooting my next assignment (hooray!) for Wayfare, I was able to squeeze in a fun visit with an old friend, Ms. Ryan Stern. Isn't she just an amazing, bright-looking lady? Ryan's work has taken her deep into the world of digital strategy and content management for a big firm in SF. We lived together in college and bonded over cooking crazy dinners; in fact we collaborated on hosting what was my first "friend" Thanksgiving, which meant a great deal to me at the time. We divided the menu and owned that dinner as I recall (memory is so forgiving!)... Anyway, on Saturday morning Ryan hosted me for a divine cup of espresso and a visit through her brand new kitchen. It was a dreamy space, full of natural light and marble counter tops. In my dreams, I'd shoot another cookbook in this location.

In a couple weeks, Ryan will reveal more about her cooking philosophy and kitchen renovation on The Kitchn, so stay tuned!

AVERY'S PICKLE WONDERLAND

Today I got to feature one of my favorite ladies, Avery of JuJu Paper fame (and part of the triptych when you land on the home page of my site), and all of her pickling glory. This woman is such a delight, she served me up her plucky vegetables and a tiny glass of cherry soda.

To see the full tour, head over to The Kitchn.

BANANA OAT MUFFINS: MY FAVORITE THING

ok ok. I've got a lot of favorite things in the baked good department, but these here are my new favorite thing. They involve muffin top pans which are totally an 80s thing to be into, but I can't help myself - I am charmed by the crustiest bits of most edibles. Certainly the muffin top is far superior to the stump. And I am a fiend for fresh nutmeg; it's the most subtly flavorful spice.

Get the recipe on The Kitchn this morning.

WINTER ON THE KITCHN

Last year around this time, I wrote about 10 Foods that will Keep You Happy During Winter. I wrote that post in reaction to all the 'get fit' and 'eat clean' New Year's diet articles that become so omnipresent in January. I looked back on it today and all of these ideas still hold true for me this year (especially the tea and chocolate consumption - goodness save me from myself!). You might like to take a peek.

Also, if you visit The Kitchn, where I have a weekly feature, you may have noticed the redesign to the site. We are still working out the kinks, but overall I think it's a grand improvement, with recipes being more easy to find and better organization overall. I love this part of my work and the community of writer/photographers I work with there. It was my start at The Kitchn that acted as a gateway into all my photo, writing and blogging life, so for that opportunity I'm particularly grateful.