a new surf print now available in my shop.
(printed on metallic paper)

we went walking

This weekend:
- We walked through West Chester
- Drank an ungodly amount of coffee
- I learned how to channel my anger by
perfecting self portraits in the car mirror
- Started tweeting like it's the cool thing to do
- Watched the Oscars
- Organized 60ish images to be sent to Canada


How was your weekend?


Tiny Tim Cranberry Tarts

One of my least favorite things about winter (and this list is short, I actually like being
in the cold all bundled up, especially with a cup of something hot and sweet by my
side) is the increase in prices for fresh fruit. Sometimes you get lucky with farmer 
markets selling fruit in bundles and bulk (Right now Produce Junction is advertising
8lbs bananas for $2), but most of us aren't lucky enough to shop at these places all the time.

Say hello to frozen fruit.

I personally love frozen fruit. They make great cold treats in smoothies, yogurt,
and melt deliciously when mixed in with hot oatmeal.

This recipe calls specifically for frozen cranberries, or any fruit of your choosing.
Simple ingredients and a fairly easy clean up make Tiny Tim my new favorite tart.

A food stylist we work with quite often is a member of Les Dames D'escoffier,
and gave me their cookbook with amazing recipes from tons of great female
chefs, stylists, and food icons.

This recipe belongs to Jane Mengenhauser.

For the crust
8 tablespoons unsalted butter, room temperature
3 ounces regular or low-fat cream cream
1 cup flour
For the filling
1 egg
3/4 cup sugar
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 cup chopped walnuts
72 (3 ounces) frozen cranberries
For the crust: Preheat the oven to 325 degrees. Have ready a nonstick mini-muffin pan that will
accommodate 24 tarts.
In a bowl, using a food processor or your fingertips, combine 8 tablespoons butter, the cream cheese,
and flour until a ball of dough forms. The dough should be fairly most and come together easily.
Cut into 24 pieces and place each piece into a mini-muffin pan. Using your fingertips, press the dough
over the bottom and up the sides of each cup.
For the filling: In a bowl using an electric mixer on medium speed, combine the egg, sugar, and
vanilla. Mix well, then stir in the nuts.
Place 3 cranberries in each cup and spread some of the nut mixture over the cranberries, filling each cup 
so the cranberries are covered.
Bake for 20 to 25 minutes, until well browned. Transfer the pan to a wire rack and cool slightly. 
Run the tip of a knife around the edge of each tart to loosen, the slip the tarts out of the pan.
Some notes:
My first batch of tarts were baked for 25 minutes and they were really hard to pull out. 
I recommend keeping them in an additionally 5 minutes if the crust doesn't look golden enough.
Do not put more than 3 cranberries in each tart. They fruit expands and if the cup is too full
they will spill over and become messy.


The Slides - one

Remember the box of slides my mom left me? Here's one of my Dad & Mom. I think they are
about 22 years old.

The color, composition and subjects (my family before my birth) are all
breathtaking. My mom is so damn beautiful. I mean seriously, a real fox.

This is just the thing to feed my obsession of everything that is vintage. This is
real life vintage at it's best. It makes me wonder if someone will come across
a CD of images, or lost memory cards of mine. Will it have the same impact?
Will vintage be a word used to describe my life one day? 


P.S. I just found out I was nominated for Best Photography Blog on The Lovelies.
It means so much to have my little blog noticed, and would mean the world to me
if any of you could vote for townabovewater


Happy Weekend!

I'll be enjoying the weird warm weather and fierce winds in Valley Forge.
Not to mention the sweet muddy paths, and oodles of dog walkers!



I wanted to address a little thing I did just in case anyone noticed it and became
confused. I am temporarily closing my etsy shop. A min-vacation of sorts.

I think it may be the overwhelming days of snow, and the month of February
in general, but I'm feeling claustrophobic with all the things I have to do
in my daily life. I make lists endlessly, and they never seem to get done.

Yep, I'm a list maker. 

I felt that I needed to slow some things down to catch my breath. It's noted
that I could have just kept the shop open and move along like it wasn't
really open, but that isn't exactly fair to those purchasing prints from me. I
don't want to half ass pretty packaging just to ship things out. It has to be 

I'm finding that really good, upbeat music has been the key to stabilizing
my wretched moods. Right now it's Rihanna's Rated R. I listen to music in the morning while
getting ready, as well as in the car. It's therapy, really. I am definitely that person you see
singing in her car like nobody is watching. You can point and laugh, I would too.

I know there are a lot of people out there to get into too much too fast and start
losing their heads. Has any of you felt overwhelmed with things to do do?
How do you get yourself back to center?

P.S. I also finally saw 127 hours last night. Oh my god, it was amazing.



Mike's handmade Vday card = Win.
*We don't really celebrate this day, but he 
went ahead and made the card because he
knew I'd enjoy it regardless. Especially since
I am drawn so lean and tall.*

Hannah's brownie recipe nearly knocked me over. 
Shit, this recipe is good. I recommend trying it.
Like....now. Go.

Normally, I would post the recipe but since this is not
one of my own, and Hannah deserves the credit,
I'm sending you over to her!



My new favorite pancake recipe.
I tried out this recipe for Mike's birthday breakfast. He devoured them.
So that's always a good sign.


2 1/2 cups whole wheat flour
1 cup unsweetened shredded coconut
2 teaspoons baking powder
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/4 teaspoon baking soda
1 13 1/2-ounce can light unsweetened coconut milk (about 1 2/3 cups)
2 tablespoons pure maple syrup
1 tablespoon vanilla extract
Vegetable oil
Additional pure maple syrup


Preheat oven to 250°F. Whisk first 6 ingredients and 3/4 teaspoon salt in large bowl. Whisk coconut milk, 11/4 cups warm water, 2 tablespoons maple syrup, and vanilla in medium bowl. Whisk coconut milk mixture into dry ingredients until batter is pourable.
Heat griddle or skillet over medium-high heat; brush with vegetable oil. Working in batches, add batter by 1/4 cupfuls. Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes. Transfer to baking sheet. Keep warm in oven.
Place 2 to 3 pancakes on each plate. Top with syrup.

Recipe from Bon Appetit