Life as a Dill

New Digs

Please update your bookmarks/RSS subscriptions to www.megandillphotography.com.  Very excited about this new endeavor!  See you on the other side ;-)

 

France

Had the extreme fortune of spending 8 days in France at the end of September.  Spent 6 nights in idyllic Honfleur, then a whirlwind 2 nights in Paris before heading back west.  Missed Denver and Finn like crazy.

Met awesome people, spent time with a friend I hadn't seen in way too long, and ate crazy-good food, including lots of cheese, bread, and macarons ;-)

More pics can be found in my Flickr album.

Lawrence Farms Orchards

Went to Lawrence Farms Orchards on Finnian's second birthday.  Picked some apples (of course!) and also grabbed a pumpkin to use for soup.  Finnian had a terrific time visiting all of the animals and helping with the fruit and vegetable collection.

Getting my feet wet with the video capability on the 5D Mark II.  Focusing will take some practice...but happy with this first real attempt! :)

au revoir

 

I Heart Faces Photo Challenge: A Touch of Sun

We are welcoming fall with open arms here in the Dill household, but I will really miss these sun-drenched, warm evening moments outdoors.  If they must traded for sweatshirts, pumpkin soup, apple picking, and cuddling under my mom's quilt at night, then so be it! 

Check out lovely, sun-themed photos this week at I Heart Faces.

 
 

Reading

Backpack

Made a toddler-sized backpack for my little man while Hurricane (err… Tropical Storm) Irene made its way through the Hudson Valley.  Got the cute pattern from Made by Rae and the fabric from Superbuzzy.  My man, surprisingly, had to be cajoled into wearing the end product, as he is reluctant to wear it for some reason.  I am sure that he’ll come around.

Collecting more projects to work on this winter on Pinterest :)

'round and 'round

Individual Mason Jar Peach Cobblers

August peaches are the best.  So drippy that you have to eat them over the sink with your sleeves rolled up.  Came up with this recipe as I’ve been craving pie made with said drippy peaches.  The Mason jars make great single-sized servings for me, since hubby doesn’t like peach pie (the horror!)
 
Individual Mason Jar Peach Cobblers

4 peaches, peeled, pitted, and sliced
4 T granulated sugar, divided
1/4 t corn starch
1/4 teaspoon kosher salt, divided
1/2 cup white whole wheat flour
1/8 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons unsalted butter, diced and chilled
1/2 cup milk
freshly grated nutmeg
 
Preheat the oven to 350 degrees.
 
Toss together the peaches, 2 tablespoons sugar, 1/8 teaspoon kosher salt and the cornstarch.  Divide into 4 shallow Mason jars or other glass/ceramic containers (1/2 pint size).
 
In a bowl, whisk together the remaining sugar and salt, the flour, cornmeal, baking powder and baking soda.  Using a pastry blender, cut in the butter until the mixture has a pebbly texture.  Using a fork, stir in the milk.
 
Dollop the biscuit batter on top of the diced peaches.  Grate nutmeg over each jar.  Bake for 30 minutes, until the biscuits are lightly browned and the peaches are bubbling.  Allow to cool slightly before serving.

~Linking up at Serenity Now~

Almond Banana Coconut Muffins {Gluten Free}

Unbelievably moist.  Also quite nutritious, so I didn’t hesitate when Finnian requested one for breakfast.

Only added coconut to the original recipe found on Honest Fare since I didn’t want to open up a brand new bag of almond flour.  It was a great move :)

Almond Banana Coconut Muffins {Gluten Free}

8 oz. almond meal
2 oz. unsweetened dried coconut
½ teaspoon baking powder
2 eggs
3 oz. sugar
½ teaspoon cinnamon
3 ripe bananas (lightly spotted)
extra ½ banana, thinly cut, and sliced almonds for topping

Preheat oven to 300F. Grease muffin tin and dust with flour or line with shallow baking cups.
 
Mix together almond meal, coconut, and baking powder.  Set aside.

Process eggs, sugar, bananas and cinnamon for 3-5 minutes in a food processor.  Stir into the almond meal mixture.

Divide into 12-15 muffins, filling about 2/3 full.  Top with thinly sliced bananas and almonds. Bake about 35-40 minutes or until top is browned and toothpick comes out clean.  Let cool in muffin tin for several minutes, then transfer to cooling rack.