Archive for July, 2009

Food Friday: Wild Blueberry Muffins

July 31, 2009

A few photos of what I’ve been doing instead of blogging of late:


H, W and I voyaged to Maine in the company of two of our favorite people, Maria and her little boy, Tommy. Here we are, off to swim in the lake.


We visited big boy Jack.


And Lydia, who I’ve been photographing since she was BORN. It’s only fair that she turns the lens on me.


We ate well.


Exceedingly well.


Visited old friends and new babies.


And former babies that are now impossibly big girls.


We cooked s’mores over the fire but not before a little experimenting!


No marshmallows were harmed in the process.


But there were a lot of sticky noses.



A lot.


We helped with the gardening.


And relieved the wild blueberry bushes of Acadia National Park of several pounds of blueberries.

So, if you, like us, have a bounty of blueberries on your hands, I have a new muffin recipe for you. It is low fat and low sugar and has whole grains, but don’t let that scare you—it is still a classic, gorgeous blueberry muffin. Best with wild blues, but we make it with the high-bush berries as well. Actually, this recipe is good with any berry. If you use frozen berries, don’t thaw them, and add 3-4 minutes to the cooking time.

Wild Blueberry Muffins

1 egg white

1 cup plain nonfat yogurt

1/4 cup canola or safflower oil

1/4 teaspoon vanilla extract

1/4 teaspoon Boyajian’s lemon oil, or, lacking that, zest half a lemon (lemon flavoring is optional, of course, if you have neither the oil or a lemon, but is so good. Also good with orange oil or orange zest, particularly with cranberries)

1/4 cup maple syrup or henry [EDITED TO SAY, WHAT IS WRONG WITH ME? That’s HONEY, of course.]

1 cup whole wheat flour

1 cup unbleached, all-purpose flour

1/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1 1/2 generous cups of berries

Preheat the oven to 350, and coat 12 muffin cups with nonstick spray or muffin papers.

Whisk together the egg white, yogurt, oil, vanilla and maple syrup.

In a separate bowl, sift together the flours, sugar, salt, baking soda and baking powder. Stir.

Pour wet ingredients into dry, and fold together with a rubber spatula until moist but still slightly lumpy. DO NOT MIX WELL. Fold in the berries gently. DO NOT OVER MIX.

Scoop batter into muffin cups, and bake for 25-30 minutes at 350.

P.S. You might want to double it–they disappear fast!

P.P.S. Also good with blueberries and finely chopped peaches or nectarines. Just keep the total amount of fruit to 1 1/2 generous cups per batch.

P.P.P.S. Miss you all–I plan on being back WAY more regularly!

P.P.P.P.S. You okay with my posting client photos here? Because I clearly can’t have TWO blogs!


Raspberry season

July 13, 2009

Well, I will go out on a very long limb and say that I think summer might finally have arrived in New England. It’s been a long time coming, so naturally, we’ve been soaking it all in, since you never know when it might leave. (Or when you might have HAIL or FLOODS or some of the other not-so-nice gifts from mother nature of late.)

We hit the raspberry patch last week, and my fledgling photographer Will documented the morning nicely.

A few select works from his collection titled, “Raspberry I.”


This might mark the first time I have featured this particular view of me on H & W. I guess Will is going to practice in a photojournalistic style. GREAT.


Actually love this one–he has clearly mastered composing with negative space!


It was a good day for picking. Now off to Maine for wild blueberries!

Brandy + Kim: Married

July 1, 2009

This Florida couple decided to gather up their loved ones from around the country and make an extended family vacation out of their destination wedding in beautiful Provincetown, MA on Cape Cod.

I would say these brides were extremely relaxed and mostly concerned with A) each other B) their marriage and C) having a small and special group of their closest family with them. Oh, and also concerned with having a wonderful time.

They did a good job of it, from the pre-ceremony champagne toasts to the post-wedding wild and wonderful pedi-cab ride around Provincetown.

I had a great day with Brandy and Kim, and wish them all the best in their life together!


To see the highlights from this amazing, blue sky day on the tip of Cape Cod, go here for Brandy and Kim’s slide show.