The St. Peters Project

Over the past few months I have been gathering together photographs that I created in St. Peter's Village, Pennsylvania. Below is a sneak peek. Prints will become available in my etsy shop soon, and eventually through my website, saturdaysundayphotography.com

Pony Ambassadors

If ponies could talk, this adorable pair would be telling you to visit Scotland. I don't need much coaxing in that department. http://www.visitscotland.com/about/nature-geography/year-of-natural-scotland/art-in-nature

Eye Spy at the Philadelphia Museum of Art

Blackberry Swirl Poundcake

For the recipe, just visit the Martha Stewart website and search under cakes, or click here

Natural History Skies

The Academy of Natural Sciences, Philadelphia

Cobbler

Gather five or six not-too-ripe peaches. Cut them in half, remove the pits, then cut each half into 4 pieces. Arrange them in a baking dish, sprinkle them with about a tablespoon of flour, toss to coat. Squeeze lemon juice on top, drizzle on a few spoonfuls of honey, and set aside.

To make the topping, put 1/2 cup of heavy cream and five tablespoons of sour cream in a large bowl and stir well. In a separate bowl combine 1 1/4 cups of flour, 1/4 cup of sugar, one teaspoon of baking powder, 1/4 teaspoon of baking soda, and a pinch of salt. Add four tablespoons of unsalted butter to the flour mixture, and rub together with your fingers until crumbs form. Add the flour mixture to the cream mixture using a fork to stir. This topping will be very sticky. Drop spoonfuls on top of the peaches, leaving gaps to expose the fruit. Sprinkle a few spoonfuls of sugar over the top. Bake for about 30 minutes, until golden, at 375F.

Serve slightly cooled, still warm, with vanilla ice cream on top.

nom nom nom

yeah, i made this again

for the full chocolate guinness cake recipe, look under baking. it's there.