Two Weeks

Two weeks from today. Two. Weeks. 

Looking through my calendar makes me cry. I'm not ready. How will I ever be ready?

A community has been cultivated here for Josh and I.

Loving, caring, wonderful friends. The best of friends. Truly.

Baseball, yoga, Doctor Who, cycling, hiking, grilling, Mario kart, firework setting, but mostly just fun having....

And Durham. The place I swore I would never call home. I was wrong. Very, very wrong. You are quirky and welcoming.  You're more than ok with being the oddball of the Triad, and you definitely do not take yourself too seriously... except with food... you are a foodie's paradise! You have definitely been home to us.

I realize that this post is fragmented and odd,  but that's pretty much how I feel. There are so many emotions. Sadness in leaving friends. Excitement for new adventures. Pride in my husband finishing his Masters. Fear of not being accepted back in Wichita. Gratefulness that any of this ever happened.

So if you're the praying type, send them my way. I'll be needing them these next Two Weeks.

Sincerely,

Jill

Amy and David - Durham Engagement

I have regularly touted my love of SYNCSTUDIO here on this blog. If you have ever been then you've been converted and now believe in all the goodness that is SYNCSTUDIO. If you haven't been and live in the Durham area, then shame on you! Go now!

This week is SYNC's 3rd anniversary! Whoop! Whoop!

Happy 3 Years SYNC! You know I love you to pieces!

One of my many favorite parts of SYNC is David's yoga classes. The dude rocks. Somehow he structures his classes in a way that is perfectly balanced: challenging vs healing; insightful vs funny; yogi-dude vs Wisconsin-dude. David is great.

I can't remember how David found out that I had a blog, but at some point in time in the last few months he asked me if I would be willing to take engagement pictures for him and his lovely (so so lovely) fiance Amy (also a yoga instructor at SYNC). I eagerly answered yes.

Their engagement pictures were spent doing things that are totally THEM: walking around Eno River, making mojitos, being flipping adorable... you know, the usual.

P.S. Story of the first picture... when walking around Eno River we found a carving in a tree that said Angela (or some other A name) Heart David. So we just covered up all but the A of the first name so it read A Heart David. Perfect for Amy and David.

Sometime during the enjoyment of their mojitos, David blindside Amy (and myself!) by proposing again to her with her handmade ring that had just arrived that week. Her reaction is priceless, and I was SO thrilled to have been there for it.

To end, we visited the wall where Amy and David had their first kiss. I could not have had a better time with these two.  Thank you for letting me share in your beautiful story.  

Emily and Manny - Wichita Engagement

When I first graduated from college I was so extremely nervous to start working in the "business" environment. I was convinced that everyone was going to be straight laced, serious, and zero fun.  I was also fully prepared to have everyone hate me.

I was dead wrong. The people I worked with were funny and kind. And GASP! I had things in common with them. I even made FRIENDS. WHHAaa? Yes, ladies and gentleman it's true.... people I would willingly talk to and hang out with outside of work. 

Emily is one of those people. She is quick, smart, and funny. Somehow she is no nonsense and lighthearted at the same time. All in all, I'm blessed to have her in my life.

Manny and Emily started dating after I had moved to Durham, but I remember when she told me about this guy she had met. Even just from the way she spoke of him, I knew I was going to like him. And like him I do. 

When I was in Wichita in March, we had planned to take some engagement pictures. The weather was really trying to prevent this. Wind, snow, ice... general grossness. On the only nice day, we hurried and snapped a few while the weather behaved.

Emily and Manny, I hope you enjoy these, and I'm looking forward to spending more time with you both in the near future.

Krysta and Daniel - Durham Engagement

Krysta and Daniel have a love affair with Durham.  How couldn't they? This is where they met, where they tried to ignore those warm fuzzies for each other, where they finally started dating, and where Daniel proposed to Krysta a few short weeks ago.

We took these pictures not even a week after the proposal so the love and excitement was still palpable... which makes my job as the photographer easy! Plus with faces like these... let's be honest, the camera LOVES them. 

We stop by some of Durham's most beautiful (Duke Gardens), fun (one Durham's many awesome food trucks, Parlour Ice Cream) and iconic spots (American Tobacco District). This session was so much for me, and I know it will be for you as well.

Congratulations to you, sweet friends! 

Blondes for days

My very good friend Krysta had her 27th birthday the other day, and for fun we decided to take some pictures before dinner.

I'm particularly fond of Krysta and Daniel and their relationship. It is one of the few relationships I've had the privilege to see from the very beginning. I love Love, and I love getting to see love grow even more.

Without further ado, I give you "Blondes for days..."

I told them more than once that their babies are going to be GORGEOUS.

I had such a blast taking pictures with Daniel and Krysta... probably even more fun then they had!  They're so photogenic they made my work easy.

Love you both so very much.

Sincerely,

Jill

Abby and Eric

Remember back in the fall when I accidentally became a wedding photographer for a day? If it wasn't for that little push, I don't know if I ever would have mustered up enough courage to think about pursuing photography in a way more than just a hobby.

A spark has been kindled, and I just can't get enough.  Since September I have second shot 4 weddings with 3 more lined up and my very first wedding as the lead photographer... all of this in the next 2 months. 

I'll be traveling the next few weeks so I thought I'd share a few of those weddings while I'm away.

I second shot Abby and Eric's wedding the beginning of March with Mary of Daylight Photography. It was a chilly and slightly overcast day but lovely nonetheless. Enjoy!

Congratulations Abby and Eric!

Mimosa Donuts

I just love the Oscars.  Every year I try to watch as many of the nominated movies I can. It makes me feel more involved, and I like to pretend that my opinions have any kind of standing.   

Not only that, but I LOVE seeing everyone all dressed up and looking smart. Personal favorites this year were Naomi Watts, Jessica Chastain, and Jennifer Lawrence (both dresses).

This year I hosted an Oscar Party. (Mark it off the Bucket List!) I made decorations, planned a menu, cooked/prepared for hours, and bought prizes for whoever guessed the most correct winners.

If you wanted to know, I won... and by quite a bit. It really helps to watch The Golden Globe.

Anyway, I want to tell you about these donuts, but first....

I just need to say that I liked Jennifer Lawrence first. Yep, I'm the very, very first person to appreciate her quick wit and down to earth personality. Me. I win. People never used to believe me when I told of her hilarious interview, but the girl is ding dang funny. Now due to this interview people are finally catching on, but just remember... I liked her first :)

Ok! Donut time! 

When I think of the Oscars I think of movies, gowns, diamonds... the glamourous things! What is more glamourous than champagne? And so obviously I thought to myself: PUT IT IN A DONUT! (That should be a catch phrase)

Add a little orange champagne glaze, and you have yourself a Mimosa Donut. These donuts were an absolute hit!

Perfectly light and flavorful but not too sweet. They are gluten-free, but no need to fret for those of you out there who don't want to invest in gluten-free flours. This only needs almond flour! 

These would be perfect for a brunch, tea, or anytime you want your donut to feel a little glamourous. Who doesn't want a glamourous donut?

Mimosa Donut

make approximately 24 mini donuts

Donut Ingredients:

• 1 1/4 cup almond flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 2 tbsp honey
• 1 tsp pure vanilla extract
• 1/4 cup oil (canola, grapeseed, etc)
• 1 egg
• 1/4 cup sparkling wine (cava, champagne, prosecco)

Preheat oven to 350 degrees.

In a medium bowl, whisk together all your dry ingredients: flour, salt, baking soda.  In a separate bowl, whisk together all your wet ingredients: honey, vanilla extract, egg, and wine. 

Add dry and wet ingredients to the canister of your blender. Blend until completely smooth.  You may need to use a spatula to scrape down the side and bottom to achieve this.

Using cooking spray or butter to prepare your donut pan (I used a mini donut pan). Fill the donut spaces 2/3 the way full.  I used a pastry bag to pipe the batter into the pan, but you could also just carefully spoon it in. 

Bake for 10 minutes (regular sized donut pans may take 2 or so minutes longer). Let cool in the pan for 3 minutes.  Transfer to cooling wire.

Glaze Ingredient:

• 2 tbsp fresh orange juice
• 1/2 tbsp melted butter
• 1/2 tbsp champagne
• 3/4 cups powdered sugar
• zest of half an orange

Stir all the ingredients together until smooth. Feel free to add more powdered sugar for a thicker glaze.

To Assemble: Place a cooling rack over a cookie sheet. Dip the top of the donut into the glaze and place on the rack to dry. Repeat until all the donuts are glazed.

Enjoy.

Sincerely,

Jill

Coconut Cardamom Cake

I am a crushy kind of person.  You could call it phases, but that doesn't sound as adorable.  And let me tell you, I'm freakin' adorable. Current crushes as of now? Let me list them for you!

Parks and Recreation (and in turn, Amy Poehler and Rashida Jones)

Babies... particularly this amazing little guy

Nail polish

This song

James McAvoy (always...)

Husband (always!)

This bedroom

This picture

This blog

And lastly, cardamom

Yes, it's true. I have a spice crush on cardamom.  If I were to open up a bakery, I would name it Cardamom Bakery because I love it that much.

Are you familiar with this wonderful spice?  If not, you're missing out.  It has a citrusy quality to it that seems to brighten everything it is paired with.  I particularly like it with blueberries and peaches. 

In this cake, though, coconut and cardamom are the perfect pair. Somehow the cardamom mellows out the coconut so it's no longer a heavy flavor, but something light and dangerously good. Everytime I make this cake, it never lasts more than 2 days.

People love this cake.  I myself am notorious for sneaking two pieces... and by sneaking I  mean that I loudly announce "I'm getting another piece! So judge me!"

Coconut Cardamom Cake

Adapted from Baking: From my home to yours

Ingredients:

• 2 cups GF flour
• 1 tsp baking powder
• pinch of salt
• 1/2 tsp cardamom
• 1 cup canned coconut milk, light (mix well before measuring)
• 5 tbsp unsalted butter, cut into pieces
• 4 large eggs, at room temperature
• 2 cups sugar
• 1 tsp pur vanilla extract
• 2 tsp dark rum
• 1/2 cup unsweetened shredded coconut
• 1/2 cup sweetened shredded coconut

Preheat the oven to 350 degrees.  Butter 9 or 10 cup Bundt or Kugelhopf pan.

Whisk the flour, baking powder and salt together.  

In a small saucepan on medium heat, melt the butter into the coconut milk. Remove from heat. 

In a stand mixer fitted with the whisk attachment, beat the eggs and sugar together at medium-high speed until pale, thick and almost doubled in volume, about 3 minutes. Mix in the vanilla and rum. On a low speed, add in the flour mixture.  Scrap down the bowl as needed and only mix until the flour has disappeared. 

Keeping the mixer on low, add the shredded coconut and mix until incorporated.  Carefully add the hot milk and butter mixture.  When the mixture is smooth, stop the mixer and finish incorporating any leftover flour with a spatula.  Pour the batter into the pan and carefully tilt the pan side to side to even out the batter. 

Place the pan directly onto the center rack in the oven (do not place on a baking sheet, the air from the oven needs to go through the center on the pan) and bake for 55-60 minutes.  It should be golden brown, and toothpick inserted should come out clean.  Let cool for 10 minutes before unmolding. Cool to room temperature. Enjoy!

Sincerely,

Jill

The Moore Family

When I say I don't know if a more adorable family exists, I'm not even exaggerating. 

Meet the Moores: Greg, Molly, Isaac and Elijah.  Greg is the pastor at All Saints United Methodist where Josh is currently interning at.  It has been so wonderful being apart of the congregation there, and it has been just as wonderful getting to know the Moores. 

I had the privilege of photographing them this past Saturday at the Museum of Life and Science in Durham.  First, what a cool place! Second, it is not possible to have more fun than I did on Saturday.  

You've got Isaac who has the kind of curiosity of life and learning that you rarely see in anyone.  

Plus, he's a curly toehead. Adorable.

Then there's Elijah who does not walk.  He runs... on his toes... everywhere. Then he falls every 100ft or so, doesn't even flinch, gets up, and runs some more. 

This interaction with Elijah and Molly... completely 100% his own doing. He's such a ham!

Randomly Isaac decided anytime there was a picture with all four of them, the only appropriate thing to do is to fist bump the air. Of course.

Let's just say it stuck.

Thank you for the letting spend time with you all. It made my weekend!

Sincerely,

Jill

Peel N Eat Shrimp

The people at ABC are a little nuts.  They thought that The Bachelor viewing audience could handle 4 hours of uber drama in only 26 hours.  They were wrong… it was too much. Too much I tell you!

 Tiara is wee bit off her rocker, and quite frankly she frightens me.  (Now if it was Downton Abbey drama, sign me up. I could watch that show nonstop)

Did I watch all 4 hours? Of course.  Did I enjoy it? Not so much…

Ok, maybe a little. What made it most certainly worth it was my husband live tweeting the Bachelor events with his fellow Duke Divinity classmates.  Classic Josh.

But what does The Bachelor have to do with shrimp you are asking yourself.

NOTHING of course.  When will you learn? I work from home… alone…. These pent up pop culture soliloquys have to go somewhere!

But let me try to tie it all in. ABC wants you to spend all your time watching The Bachelor, and with this unbelievably quick and easy dinner… you can!

I made this recipe last Thursday, and I loved it so much I made it again on Saturday.  So, so easy.  So, so good.  Just the way dinner should be, right?  

Peel and Eat Shrimp with Okra

(serves 4)

Ingredients:

2 pounds shrimp, shell on

2 pounds okra

3 tablespoons Old Bay seasoning

2 tablespoons canola oil

2 lemons, quartered length-wise

4 cloves garlic, minced

2 tablespoons butter, cut into pieces

Preheat oven to 375 degrees. 

In a large bowl, toss the okra and shrimp with the canola.  Sprinkle on the Old Bay seasoning and toss until evenly coated.  Spread the okra and shrimp on a baking sheet keeping the shrimp on top of the okra.  Sprinkle the garlic and pieces of butter evenly over the top of the shrimp and okra.  Add lemon wedges. 

Bake for 12-16 minutes, flipping the shrimp half way through.  The shrimp is done when slightly pink and opaque.

Squeeze the lemon wedges on top of the baked shrimpy goodness, and enjoy! You’ll need plenty of napkins.  This recipe can easily be halved, just check for doneness between 10-12 minutes. 

Sincerely,

Jill

Baby Emmeline

My interest in photography has grown leaps and bounds in the past few years.  I've always loved the medium but, for whatever reason, never thought it was an art form I could pursue.  However, I've been surrounded by good people who have encouraged and supported me as I test the waters, so to speak.  

Mary Saou from Daylight Photography is one of those good people.  Not only is she willing to answer any and all questions I ask her, but she allows me to bebop alongside her at shoots so I can gain experience. 

My first shoot was AH-mazing.... teeny tiny sweet little baby. Seriously, could a more precious being exist? I think not.  PLUS, her name is Emmeline which is a perfectly wonderful old-timey sounding name.  Give me a Pearl, Violet, and Penelope over any of those new-fangled names. 

I hope this little bundle of joy lit up your day like she did mine.  Thanks again to Mary and to Emmeline's gracious family.

Sincerely,

Jill

Bucket List for 105 Days

Hello 2013!

People, time flies! I know I don’t need to tell anyone that, because we all are feeling it.

Not so long ago I was wishing, wasting, and planning my life away.  Moving during the recession to a new city where I had zero ties was an extremely emotional journey for me (and for my husband because of me).  Lots of interviews, a few offers that never came to fruition, months of wishing I was elsewhere, and enough crying to layer our should-be-condemned house with at least an inch of tears.

That certainly is no way to live! And thank the good Lord, my husband and loved ones snapped me out of that funk so I could start enjoy the adventure of living in a thriving and exciting community known as Durham…. The Dirty Durham if you will.

Not too long after “snapping out of it” we moved into a delightful neighborhood with friends only a few houses away and plenty of people who would never miss the chance for a friendly “Hello, how are you today?!”

And if I haven’t said it into exhaustion yet, Josh and I have met the most amazing of people.  We are truly blessed to call these people friends and to have them in our lives… in Durham and throughout the rest of life to come.

We have made memories in this place, and I believe our time spent here has made our first years of marriage bright and happy ones.

With all that said, our time left in this incredible town with the best of friends is now dwindling.

I will not be sad! At least not now…

As of today, we have 105 days before we move back to Wichita, KS.  I plan on LIVING IT UP every second of every day I have left here.  And how will we be doing this?

WITH MY DIRTY DURHAM BUCKET LIST OF AMAZINGNESS!!! Durham Bucket List for short.

I have compiled with Josh and our friends a list of activities to accomplish before the Big Move. Some are things we have never done or places we have never been. Some are things that we love so much it had to be appreciated again. Some are specific to Durham; most are making more memories with our friends. So here it is….

The Durham Bucket List

1.       Host an Oscar Party

2.       Make mind-blowing birthday cakes for my close friends

3.       Watch Bull Durham

4.       Go to Bull’s game and take a picture with Wooly the Bull

5.       Go to a Duke Basketball game

6.       Climb Duke Chapel tower… take picture from the top

7.       Play one of the organs at the Chapel (I don’t know if this one will fly, but I’ve got me some connections)

8.       See a musical, concert, ballet or opera

9.       Go to as many SYNCStudio classes as possible:

a.       Goal for David’s yoga class: 20

b.      Goal for Cycling: 20

c.       Goal for Cardio Circuit: 12

10.   Black light cycle party… maybe a farewell party?

11.   Host a Fairy Hair Party

12.   Visit Lemurs Center

13.   Bike the Tobacco Trail

14.   Hike the Eno River Trail

15.   Visit the Outer Banks

16.   Go to Triple Falls with friends… I’m talking to you Peeta!

17.   Go to Drag Bingo (with my fellow church choir lady friends, at that!)

18.   Hold a Mini-Golf Tournament

19.   Visit the North Carolina Museum of Art

20.   Take picture with Durham landmarks (suggestions welcome):

a.       Water tower

b.      Smoke Stack

c.       Duke Chapel

21.   Eat at our Favorite/Acclaimed restaurants (suggestions welcome):

a.       Watt’s Grocery

b.      The Lantern

c.       Mateo

d.      Vin Rouge

e.      Scratch

22.   Bachelorette party… it’s a long story…

23.   Visit Raleigh Flea Market

24.   Go to a Triangle Swing Dance Society dance… or some kind of dance event.

25.   Have a picnic at:

a.       Forest Hills

b.      Duke Gardens

Folks, that’s a lot to do in a short period of time! I think we can do it! But even if I don’t mark each and every one off the list, it sure will be fun to try.

I’ll put the list up top so you can see how we’re doing, and I’ll be blogging about it when I can. Until the next adventure…

Sincerely,

Jill

Family is Good

Over Thanksgiving I got the chance to see family that I haven't seen in years. That felt good. 

Want to know what I do to family members I haven't seen in a long time?

I boss them around while taking their pictures.... THEY LOVE IT! And by love it, I mean that they still love me despite it.

One thing I have learned by taking pictures of my family is that they don't like to keep their eyes open.... my Nana is one of the greatest offenders in this area, but I have to say the camera loved her.

The family units....

I love this pictures of my Grandparents. Makes me smile every time! 

Sometimes people tell me I look like my sister... that makes me happy.

Sister = Pretty

Jill looking like Kelly = Jill is Pretty

What? This isn't what the taught you in school?

My parents are too cute. I mean, come on... Mother has mastered the smeyes (i.e. smiling with your eyes). If you don't understand this reference, you need to get acquainted with America's Next Top Model, you're way behind.

You can't tell they are family at all, can you? I mean they look nothing alike.

Cheekbones X 3   Dimples X 3   Olive Complexion X 5  Big Brown Eyes X 5

Nope... nothing alike.

Hey Family,

I love you.

Sincerely,

Jill

Pyschedelic Turkeys

Happy Thanksgiving!!!

Tomorrow!!!

Not Today!!!

Because Today is the day before Thanksgiving!!!

Why Am I Yelling!!??!!

It Must Be These Psychedelic Turkeys!!!

You Should Make Them!!

They're Delicious And Fun For The Whole Family!!!

Brown Sugar and Spice Cookies

slightly adapted from Bake at 350

Ingredients:

3 cups GF Flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg (freshly grated, if possible)
1/8 tsp allspice
1/2 cup granulated sugar 
1/2 cup light brown sugar (packed)
2 sticks butter
1 egg
1 tsp pure vanilla extract

Preheat oven to 350.

Whisk the flour, baking powder and spices, set aside.

Cream the sugar and butter. Add the egg and extracts and mix until well-blended.

Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

Roll on a floured surface and cut into shapes. Place on parchment lined baking sheets and bake for 9-12 minutes, depending on the size of your cutter. Let sit a few minutes on the sheet, then transfer to a cooling rack.

Bake at 350 is a great resource (and inspiration) for decorated sugar cookies.  She also has a book which is what  I worked from.  I used the following recipe and technique for decorating:

Royal Icing

Technique for the Feathers

Light the Charcoal

My husband hails from a small town in Oklahoma, Muskogee. He’s an Okie from Muskogee.  Actually he was born in OKC so he’s not, but it’s easier to just say he is…. Besides the people who ask are already singing the Merle Haggard song anyway.

In Muskogee (especially when we first started dating) you had three main options for restaurants: Pizza, Mexican, or BBQ.

Growing up in “Damn Yankee” territory according to Josh’s Grandfather, I really never ate BBQ. Sure it was around and I tried it, but maybe only a handful of times. Fried okra? Never even knew it existed. That’s a sad, sad thing.

The Luton’s are regulars at their BBQ restaurant of choice, Mahylon’s. Or according to Josh’s dad…. The Mahylon… to go along with The Walmart…. It’s a John David thing. Go with it.

I would say my experience at Mahylon’s is where BBQ found a way into my food-world-heart. It wasn’t head over heels, love at first sight- other than fried okra; that was an instant love affair- but I have grown to love it.

We have your run of the mill Weber grill, and it has served us well. But when things turned from “yum” to “that’s the best ____ I’ve ever had!” is when we found AmazingRibs.com.

AmazingRibs.com is where Josh has learned every trick, technique and recipe to making “the best of” whatever we were making.

Ribs? CHECK!

BBQ Sauce? CHECK!

Brisket? CHECK!

Smoked Thanksgiving Turkey? CHECK! CHECK! CHECK! BEST. TURKEY. EVER. Seriously, go forth and smoke your turkey.

I contacted Meathead to get permission to share one of his BBQ sauces with you.  He agreed under one condition… I need to send him a Strawberry Rhubarb Tart and sing the praises of his website.

Well Meathead, FA LA LA LA LA!!! We love AmazingRibs.com! This is hands-down my favorite BBQ sauce. We keep an embarrassing large container in our fridge at all times.

So for this Thanksgiving go check out AmazingRibs.com. You won’t be disappointed.

And if I find a way of sending a tart in the mail with it arriving in one piece and not costing a hundred bucks… Meathead, it’ll be headed your way!

Sincerely,

Jill

Kansas City Classic Barbecue Sauce

From AmazingRibs.com

Ingredients:

2 tablespoons American chili powder
1 teaspoon ground black pepper
1 teaspoon table salt

2 cups ketchup
1/2 cup yellow ballpark-style mustard
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup steak sauce
1/4 cup dark molasses
1/4 cup honey
1 teaspoon hot sauce
1 cup dark brown sugar (you can use light brown sugar if that's all you have)

3 tablespoons vegetable oil
1 medium onion, finely chopped
4 medium cloves of garlic, crushed or minced

1) In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly.

2) Over medium heat, warm the oil in a large saucepan. Add the onions and sauté until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.

3) Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it. Remember, it is going on meat and will be cooked once again. Strain it if you don't want the chunks of onion and garlic. I prefer leaving them in. They give the sauce a home-made texture. You can use it immediately, but I think it's better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two. (Jill note: we decided to keep the onions in, but blended it all to have a smooth texture)

The Brown Wedding

Next week is Thanksgiving. This blows my mind… I swear, yesterday was the first day of October.

For any of you looking for a wonderful recipe, next week you’re in for a treat!  I also have an incredible website to share with you just in time for all of you hoping to make the best Thanksgiving turkey of your life. Big words, I know. You won’t be disappointed.

Today I have a different kind of treat.

Let’s flashback to yesterday (i.e. the beginning of October) when at SyncStudio, the Cardio Circuit group was chatting about everything ridiculous under the sun. Naked yoga and pole dancing workout classes being among the topics…. It was hilarious.

During the silliness, one of the fellow Syncers, Sonya, mentioned she was getting married! In two days!

That’s when I began my litany of wedding questions: Where? When? Who? Dress? Photographer?

At this time Sonya said something along the lines of, “That’s a good question… I may not have one.” She explained that the photographer she hired had a family emergency and may not be available, and that Sonya might have to resort to having iPhone pictures.

Now, I’m relatively confident in my ability to take a nice picture of food, but my experience with shooting people is limited.  I told Sonya, people aren’t really “my thang”, but I’d be more than happy to give it a go if her photographer is unavailable. Their photographer could only commit to shooting the ceremony, so she asked me if I could take some pictures of them before, when they first see each other.

No pressure, right?

I am beyond happy that she asked me! It was such fun, and it didn’t hurt that the couple is GORGEOUS. They made my first experience in the world of weddings incredible.

I introduce to you David and Sonya Brown!

Lemongrass Loaf Cake

I will never stop singing the praises of my CSA here in Durham. Lately, we have received both lemongrass and ginger in our weekly boxes. A baker can work with that! Shoot, a cook can definitely work with that, too. If you wanted to know, Fickle Creek Farm is the bestest. Definitely the bestest…. Not just the best… not the most best (?)…. But the bestest.

Also the bestest? Binders full of women, and horses and bayonets.

Just kidding! This is a safe place.  A place where I talk about the really deep and important things…. You know, like KStew and Patty Pat getting back together?!?! I’m calling it now! The whole thing: cheating, confession, reconciliation…. All of it a PUBLICITY STUNT. Google it and believe.

No, no, no…. that doesn’t qualify as important either.  Hugely entertaining, not so much important.

Doctor Who? Definitely the bestest.

Husband’s birthday last Saturday? Also, the bestest.

Husband’s birthday party with sparklers so he looks like Doctor Who? The Bestest Bestest!

And lastly, but not the least… Lemongrass cake. Not just the cake itself though, but the meaning behind it.

If your super coolio like me (Liz Lemon moment), you probably listen to the Joy the Baker Podcast.  Hilarious and entertaining stuff! A couple weeks ago they talked of something that moved me to tears though.  They spoke of a couple that were listeners to the podcast, Tim and Veronica.  Veronica recently passed away, and Joy and Tracy wanted to do something that would honor her and her life devoted to service.

In collaboration between Joy, Tracy, Tim, and the listeners of the podcast, they decided on two things: Lemon Pound Cake (her favorite dessert) and volunteering.

How beautiful is that?

So in honor of you and your service to your community, Veronica, I made a Lemongrass Cake.  More importantly, I am working out my schedule so that I can weekly volunteer at one of my favorite charities, Ronald McDonald House. Thank you for reminding me how important and impactful, volunteer work is.

Sincerely,

Jill

Lemongrass Loaf Cake

Adapted from Back in the Day Bakery Cookbook

• 3 cups GF all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• 1 cup buttermilk (lactose free option: add 1 tablespoon white vinegar into a 8 ounce measuring cup and add enough soy milk to equal 1 cup. Let sit for 10 minutes)

• 1 teaspoon vanilla extract

• 1 cup unsalted butter (2 sticks), softened

• 2 cups sugar

• 5 eggs

• 3 stalks lemongrass

• 2 small lemons

Optional Glaze:

• Fresh juice of lemons

• Confectioners sugar

Preheat oven to 350 Degrees F. Butter 2 loaf pans. Set aside.

Make your lactose-free buttermilk if necessary.

Zest your lemons, but keep the rest of the lemon for later.  Add the zest, sugar, and lemongrass to the bowl of a food processor. Process until the lemongrass is finely chopped and incorporated into the sugar.  It should smell heavenly.

In the bowl of a stand mixer, add the butter and lemongrass sugar.  Beat together on a medium-high speed until the butter is light and fluffy, about 6 minutes. Scrape down the bowl. Beat one egg at a time, until incorporated, scraping down the bowl as necessary.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add vanilla to “buttermilk.”

Juice your 2 lemons. Set juice aside.

In five separate additions, add your flour mixture and buttermilk, beginning and ending with the flour mixture. Mix only until incorporated. Scrape down the bowl and then add the juice to the batter, mixing only until incorporated once again.

Pour the batter between the 2 buttered loaf pans evenly. With a damp off-set spatula, smooth off the tops of the batter in the pans.

Bake in the center rack of the oven for 50-60 minutes, when a toothpick insert in the center of the cake comes out clean.  Let cool on a cooling rack for at least 10 minutes. Gently slide a butter knife around the edges of the loaf so the loaf comes out clean. 

If you would like the optional glaze, mix together a small amount of fresh lemon juice with a decent amount of confectioners sugar. Whisk together, adding additional confectioners sugar until the glaze is thick yet pourable.

Place the cooled loaves in a baking sheet, pour the glaze over the tops of the loaves.

Enjoy!

Comfort Pasta

Life moves so quickly.  More than likely you don't need to be told that; you’re probably feeling it, too. Last week was exciting with new adventures and BUSY.

Bowling, twice... you'd think I'd be good. Nope. I still had a great time though. If you're a bad bowler make sure you have good company. 

Trying a new recipe.... fail. Trying again… Fail. Curse you macarons.

Unexpectedly becoming a “wedding photographer” (I’ll use that term loosely) on a Thursday. Had the best time.

A French 1920’s inspired birthday party. I made a Lady Baltimore Cake…. Aaaaannnnnnddddd forgot to take pictures. (let me know if you're interested, and I'll make it again for the blog)

Second shooting my first wedding. (For all you non-photographers, that means I was not the main photographer but merely helping out) Had a blast. Got some blisters.

That is not my average week.  I do stay fairly busy, but not typically with so many new activities. Needless to say, I am worn plum out. 

Can we talk about comfort food, please? There are certain types of food that always seem to provide comfort. Soups, stews, ice cream, cookie dough, pasta… oh pasta, I love you in my life.

My absolute favorite pasta contains sausage, greens and a little potato. Spicy goodness.  Oh, it is so wonderful.

I’ve made this recipe approximately 786 times.  It is the only pasta meal that I actually use a recipe for… other pasta dishes I just throw some stuff together and call it good.  Not this pasta.  It is worth every minute of preparation, plus, it makes about 6 servings. Can we say leftovers?

I can. Leftovers. Boom.

Sincerely,

Jill

Pasta with Sausage and Greens

Adapted from Bride&Groom Cookbook

• 1 cup Yukon gold potatoes, diced into small cubes

• Salt

• 1 lb. gluten-free pasta (I recommend this one)

• 2 Tbsp. olive oil

• 1 small sweet onion

• 8 ounces spicy Italian sausage, casing removed and meat crumbled

• 3 garlic cloves, chopped

• 1 cup basic tomato sauce

• ¼ tsp. red chili flakes

• Handful of arugula or spinach (arugula will give more of a spicy kick)

• Grated Parmesan cheese, for serving

Bring a small pan of water to a boil.  Add a pinch of salt and the diced potatoes, reduce to a simmer, and cook until the potatoes are tender but still hold their shape, about 7-9 minutes.

While waiting for the potatoes to soften, bring a large pot of water to a boil.  Add the pasta and cook according to the packages instructions.  You want to pasta to be al dente, so check how the pasta is a minute or two before the pasta should be done.

While the pasta is cooking, heat the olive oil in a large (and I do mean large) sauté pan over medium heat.  Add the onions and cook until softened and slightly golden, 5-7 minutes. Stir in the sausage and cook for 3 minutes.  Add the garlic, tomato sauce, chili flakes, and cooked potatoes. Give it a good stir.  Add salt to taste.

Drain the pasta reserving a small amount of the pasta water.  Add the pasta and few tablespoons of the pasta water to the sauté pan.  Toss everything together well. Add more pasta water if needed. Fold in the greens and continue cooking only until the greens begin to wilt, 2-3 minutes. Serve immediately and top with the Parmesan cheese.

Spicy Pumpkin Donuts

Ok, it hasn’t been that long since we last met here…. But boy has a ton happened.

Anne smacked her head and then got married…. At least, that’s what I would assume with all that gauze wrapped around her head.

Jennifer is engaged.  I bet she’s thanking her lucky stars she’s been working out, too, otherwise her left hand would be left immobile with the size of that rock. Holy moly.

Once Upon a Time, Gossip Girl, and How I Met Your Mother are back on for my viewing pleasure.

I may have watched some of season 3 of Downton Abbey even though it doesn’t play in the states until January.  What can I say… I’ve got people (sly wink*).

I’m sure somebody must have had a baby… they’ve been popping out everywhere….

I’ve busted out the sweaters and everything cozy.

I’ve drank at least my weight in triple, grande, 2-pump, no whip, soy pumpkin spice lattes… There isn’t another situation I can think of where I feel more high-maintenance than when I order that drink.

AND! I made my very first gluten-free donuts! Spicy Pumpkin Donuts at that.

I made these donuts on Friday night. Saturday morning they were all gone. No, no, I’m not that big of a pig. Josh is.

JUST KIDDING!

We shared them. Of all the many baked goods I’ve given to my friends at my workout studio, these ranked up there on the top of the list.  So many praise and accolades…. I think there is even talk of a statue being made in my honor.

Crazy what a little donut can do.

Sincerely,

Jill

P.S. I kid about the statue… it’s only a trophy (wink*)  

Spicy Pumpkin Donuts

Adapted from King Arthur Flour

Yield: Approximately 18 donuts

For the Donuts:

• ½ cup canola oil

• 3 large eggs

• 1 ½ cups granulated sugar

• 1 ½ cups canned pumpkin puree

• 1 ½ tsp. pumpkin pie spice

• ½ tsp. ground cinnamon

• ¼ tsp. nutmeg

• 1 ½ tsp. salt

• 1 ½ tsp. baking powder

• 1 ¾ cups GF All-purpose flour

Preheat the oven to 350 degrees.

In a large bowl, whisk together the oil and eggs.  Add the sugar, pumpkin puree, spices, salt and baking powder. Whisk together until thoroughly combined.

Add in the GF flour. Stir only until smooth.

Lightly grease your donut pan(s). Either spoon the batter into the pans or use a pastry bag to pipe in the batter, until ¾ the way full. 

Place the donut pans in the center rack and bake for 16-17 minutes.   

Let the donuts cool for 2 minutes in the pan then transfer them to a cooling rack.

For the Topping:

• 4 tbsp. butter, melted

• ½ cup sugar

• 1 tbsp. cinnamon

• 1 tbsp. pumpkin pie spice

Wait until the donuts are cool enough to handle.

Pour the melted butter into a small bowl.  In a medium bowl, add the sugar and spices (and everything nice).

Working with one donut at a time, dip the donuts into the butter, shake off the excess butter, place into the sugar and spice mixture, toss and sprinkle with the mixture until completely covered.

Once all the donuts have gone through this process, feel free to dip the donuts back into the sugar and spice mixture for some extra goodness…. I did.

Rustic like Fall, Tastes like Summer

The first official day of Fall is this Saturday, September 22nd. It is the Autumnal Equinox.

Fun words to say: Indubitably, Zing, Sukino Bhavantu, Autumnal…. Seriously, try them out.

Tangent Confession: when I hear the word “equinox,” I think of the song “Meet Me on the Equinox” by Death Cab For Cutie which was a song in Twilight: New Moon, which of course makes me think of Rob and Kristen (first name basis, obviously)and how I’m a 27 year old pining for the restoration of their failed relationship! My brain is a sick and twisted place…. Watch this video. Do it.

Sorry, let’s get back on track. Picture this:

Right now my windows are open; there is a light, cool breeze, and I’m sipping my oolong jasmine tea.

It’s technically Summer…. But it feels like Fall…

Enter, Dessert. Rustic like Fall, Tastes like Summer.

I’m not sure where you live, but strawberries are in bulk and on sale here. Take advantage of them and make this delicious tart… the most perfect transition into the Autumnal Equinox.

Sincerely,

Jill

Strawberry Rhubarb Tart

Adapted from Clean Food by Terry Walters

For the Crust:

¾ cups almonds

¾ cups cashews

1 cup walnuts

¾ cup brown rice flour

Scant ½ cup maple syrup

Scant ½ cup canola oil

Pinch of sea salt

For the Filling:

¾ cup pomegranate juice

2 tablespoons maple syrup

4 stalks rhubarb, cut into 1-inch pieces

3 cups strawberries, de-stemmed and quartered

3 tablespoons arrowroot

1 teaspoon agar powder or flakes (found at an Asian market)

Preheat the oven to 350 Degrees. In the bowl of a food processor, throw in the almonds, cashews and walnuts.  Grind until the mixture resembles coarse meal. Add the rest of the ingredients for the crust, and process until well combined.

Evenly press the mixture into a lightly oiled 10-inch tart pan to form the crust.  Bake on the center rack of the oven for 15 minutes.  Remove from the oven and set aside to cool. Keep the oven on.

In a large pot over medium heat, whisk together the pomegranate juice and maple syrup and bring to a boil. Reduce to a simmer. Continue whisking while slowly adding the arrowroot and agar powder.  Cook for 2 minutes or until the juice thickens. Add the rhubarb and strawberries and cook until the rhubarb begins to fall apart. Remove from heat and cool for a minute.

Pour the filling into the tart crust.  Place in the oven and bake for 40 minutes.  Remove from the oven and set aside to cool.  Serve at room temperature.