Duck Creek Blackberry Farm

July 6, 2010 · 19 Comments

It was nice to feel the warm morning sun with the soft summer rays cascading across the berry farm.  A boy and his mother are carrying a basket together, he reaches for the berries towards the bottom of the bush while his mother reaches above him — “Now don’t pick the red ones, those aren’t ripe…”

The boy waits for his mother to look away and suddenly his hand shoots towards a gigantic, juicy RED berry “NATHAN, if you keep picking the red berries I’m going to have to take your bucket away!” He plucks the red berry and drops it in the bucket, smiling wide at his mother.  She shakes her head and laughs.

It’s funny how children are able to melt their parents’ hearts like that, with a sweet innocent smile, poof the anger just seems to vanish.  Too bad that move doesn’t work on my parents anymore, how cool would that be? — “Hey mom, about that $3500 credit card bill…*smiles*” “Hey dad, I may have wrecked my car..by hitting a parked car *smiles??*”

(pictured above: a Yellow Garden Spider or Argiope Aurantia)

Though both accounts would realistically cause severe consequences involving both physical and mental anguish, even in the worst situations parents always somehow forgive.  You truly learn the virtue of patience when you become a parent, even when your children are 50 I bet that same impish smile probably still melts your heart.  Kids are just manipulative little creatures aren’t they?  :)

——

Since moving to Texas, I have abandoned my inner farmer (instincts) for some reason.  Before, when I lived in Minnesota and Ohio, my family would venture out to berry and apple farms where we’d pick til our hearts were content.  I would remember picking fresh strawberries in the following order, one in my bucket, one in my mouth… until my stomach would hurt and my bucket was full.

I think one of the things I love most about picking fruit is being able to experience the environment in which the fruit flourishes.  There is something magical about going out to an open apple orchard right when the sun is peaking through, the grass still fresh with dew, and all around you see branches hanging low and heavy with plump beautiful apples.  And the smell!  Oh the sweet smell of sun-kissed fruit, there are few things in this world that beat it.

When Natalie suggested going on a berry pickin’ adventure a couple of weeks ago, I was ecstatic.  Out in Sanger,TX about 10 minutes outside of Denton, there was a beautiful spot – Duck Creek Blackberry Farm.  It is there that blackberry farmer, Charles Kessler grows over 5000 blackberry plants of all different varieties, mostly thornless so they are more “picking friendly”.

So bright and early at 6 am, the Natalies (From Natalie’s Killer Cuisine and The City Sisters) and I met up for some good ole berry pickin’.  By the time we arrived, there was already a crowd of people surrounding the truck bed of gallon buckets — waiting to be filled with plump and luscious blackberries.  The entire farm stretched out as far as the eye could see — littered with not only blackberry bushes but pear trees, apricot trees, peach trees and pecan trees.

Using a carefully crafted water irrigation system along with the help of a couple of hives of honey bees, Charles Kessler has successfully maintained his blackberry farm since 2004. For only $15 for a gallon bucket, it’s enough blackberries to last you at least a week — but not if you have a Wells in your family, my honey ate all (except a small handful) in one sitting.

Hence why I have absolutely no dessert to show for it…but I guess that’s the plus size of having friends who have food blogs as well :)   You can find a wonderful blackberry mojito recipe at The City Sisters and delightful berry pie bars at Natalie’s Killer Cuisine.  Enjoy!

→ 19 CommentsCategories: Uncategorized
Tagged: , ,

A Sense of Purpose

July 2, 2010 · 37 Comments

Just two years ago I was in a place in my life where things were uncertain and the future was unforeseen.  I had just graduated from college where I spent 5 years studying for a degree I had no interest in and pursuing a career that was never my dream but more so my parents.  It’s strange being placed in that position, even thinking about it today sends an uneasy feeling to the pit of my stomach — I was lost to say the least and in many ways a lot of things seemed hopeless.

I felt like a failure — not only had I disappointed my parents but I disappointed myself.  I should have realized my unhappiness from the beginning and put a stop to it, spoken up to my parents when there was still a chance.  Now here I was: a college graduate, unemployed, uninspired and without a single clue as to what I should pursue.

Limbo is  a scary place to be in.  A million questions pop into your head “What will ever become of you?” “Where are you going to even be 10 years from now?” “What if the only thing you ever become is an EPIC failure?” It was depressing, really.  So much of me wanted to give, I wanted to make a positive difference in this world — I just didn’t know how or what it was going to be.

But the funny thing is, sometimes the answer literally is right in front of you.  Sometimes you just have to place all extraneous thoughts aside and study the facts that are there.  Collin was my saving grace.

“Why don’t you pursue cooking or something food related, you love that stuff?”  He asked one day over dinner.  I looked at him and laughed “Collin, that’s crazy.”

He seemed very perplexed by my comment… “Why?”

I paused and thought for a long time and couldn’t come up with a logical response “…I don’t know why.  I just…I just don’t think my parents would be up for it.”

“But this is your life, not your parents.”

I looked at him dumbfounded.  Who the hell am I dating here, Confucius?  And why the hell didn’t I realize this sooner?  This is MY life.  Why am I going after something I have absolutely no interest in for the sake of my parents’ happiness?  If I found my sense of purpose in this life and worked to the best of my ability, what could go wrong?

The solution just seemed way to simple, life is more complicated than that…right?

But it isn’t, and it shouldn’t be.  Though I am still at the tender age of 25, I realize there are basic necessities in life, the most important being your own personal happiness.  Without it, life can turn quite sour, posing challenging obstacles that ultimately lead to dissatisfaction and negativity.

Since finding what I believe to be my purpose in life has in many ways set me free.  I no longer experience guilt or anger, I seldom feel sad or hopeless, and all of those worries that once jumbled my head with immense stress and anxiety have now dissipated.  I feel as if my spirit has been restored and day by day I feel myself grow, not only as an artist or writer, but as a person who only hopes to bring more positive energy into this world.  Whether it through a picture or a paragraph or perhaps even a meal or a gift — I strive to bring a sense of happiness to as many people that will allow me the benefit.

Today the sun seems to shine more brightly than ever, the trees seem to be singing me a song, the wind blows through my hair as if it wants to play and I am smiling.  I am smiling with my heart wide open, I am smiling because I’ve never felt better, I am smiling because I’ve found this wonderful place and I am dedicated and determined to never leave this feeling.  To wake up with a sense of purpose, alas, it really feels great.

—–

The pictures throughout the post were taken at my friend Jenni’s new (beautiful!!) home along with her puppy dachshund, Brooklyn :) .

I also had a fun cooking date yesterday with Natalie from Natalie’s Killer Cuisine and we attempted to make French Macarons.  After having a 100% failure rate (for the both of us) with these picky little cookies in the past, we finally had a success batch (of 5) but they were DELICIOUS and as you can see, awesome :) .

We used the macaron recipe from Tartelette but did strawberry macarons with a peanut butter filling!  Thank you Natalie for being my newfound cooking buddy in Dallas, I had a wonderful time.

And also! For those of you curious about the wedding shoot I did in Nashville, you can find the 1st half of the collection here.  Here are some of my favorite shots thus far…

Happy Friday!

→ 37 CommentsCategories: Uncategorized

(Southern Style) Mango Lemonade

June 29, 2010 · 82 Comments

I was in Nashville, Tennessee a few weeks ago, home of country music and anything southern (you know– sweet tea, beautiful acre lot yards, billboard signs that have the wait time of the ER?) and I was blown away. It was beautiful with the lush greenery and rolling hills, the rich blooms of hydrangeas paired with the sweet smells of magnolias, it’s hard to imagine that just a few months ago this entire city was under water.

Thankfully, Nashville cleans up quite well — with a strong community connection, the city was able to jump back on its feet in no time, truly impressive. I was actually there to photograph one of my good friend’s wedding and truly regret not coming to this beautiful city sooner. She had a splendid rehearsal dinner thrown at her fiance’s (now husband) parents’ house, the settings were so perfect it looked like the entire party came out of a Martha Stewart magazine (divine!).

They had a bartender mixing delicious drinks and cocktails, I of course had to steer clear of the alcoholic drinks or else the pictures would’ve came out slightly skewed or maybe even a little…blurry? :) So the bartender offered me a glass of Mango Lemonade that not only quenched my thirst but instantaneously boosted my spirits.

The combination was incredible — with the bright tartness of the lemons paired with the fragrant sweetness of the mangoes, it just kind of brought you into this tropical southern heaven. One that frankly I didn’t want to leave from…so what other choice did I have but to recreate it at home? Results? Highly successful :)

If you prefer your lemonade to be more tart, feel free to increase the lemon juice to 2 cups. Also if the mango puree makes the lemonade a little thick just add additional water to thin it out. Other than that, stay cool and hydrated this summer — make a batch and take it to the pool to share with friends or maybe even to a bbq for 4th of July! Just remember, sharing is caring and this drink will bring a smile to anyone’s face (unless you’re allergic to mangoes or lemons)…

Ingredients for Mango Lemonade: (makes 10 x 8oz servings)

  • 1 3/4 cups white sugar (you may substitute half the sugar for honey)
  • 8 cups water
  • 1 1/2 cups lemon juice
  • 3 mangoes, peeled and pitted

In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. Puree the mangoes using a blender or hand-held blender and strain through sieve to remove any fibers, set aside.

Remove seeds from lemon juice, but leave pulp. In a pitcher, stir together chilled syrup, lemon juice, mango puree and remaining 7 cups water. Serve immediately chilled or on ice. (You can also freeze them in ice cube trays and make a mango lemonade slushie!)

p.s. In order to make this Mango Lemonade “Southern Style” simply enjoy a tall glass sitting on your rocking chair either in your front and back porch, watching the sunset and enjoying the light summer breeze, repeat until you’ve reach desired level of relaxation. :)


→ 82 CommentsCategories: Drinks · Easy · Healthy · Vegan · Vegetarian
Tagged: , , , ,

Moist Chocolate Cupcakes with Brandy Soaked Strawberries and Chantilly Cream

June 24, 2010 · 37 Comments


If there’s one thing in life I can’t live without (besides french fries) it would have to be cupcakes.  Even on my worst days, if there was the perfect cupcake waiting for me at home all my troubles would melt away during that brief moment when I’m stuffing my face.
Let’s get real people, life is too short to go on those crazy “no carb, no meat, no sugar aka nothing fun” diets.  I feel anything in moderation is fine, but don’t get me wrong — this recipe will definitely be hard for any normal person to resist from just eating one.  The secret ingredient for this chocolate cake is coffee, it really makes the chocolate taste richer adding a nice body to it and BOY is it moist!  Not to mention the grownup filling of the brandy soaked strawberries topped off with a sweet chantilly cream, these cupcakes would be perfect for any occassion.
I think one of my favorite parts about desserts is the give-ability factor.  Not only does it save YOU calories but you are spreading the love to others.  Whenever I bake I usually send some to my neighbors, friends and family — it’s kind of a nice unexpected “pick me up” for maybe a stressful, boring, or busy week.  Plus, when you give these bad boys away I can gurantee you will suddenly have many “best friends”, hell, girls you may even win a husband with this recipe.  Anyways, enough talk about how freaking delicious these cupcakes are — here’s the recipe!
(I don’t know why I can’t revert my text out of italics — WP is being strange, but I kinda like it :) ) Have a great weekend folks :)

Ingredients for Moist Chocolate Cupcakes: (Makes 12-18 cupcakes)
  • 1 3/4 cup All-Purpose flour
  • 2 cup sugar
  • 1/2 c cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup canola oil
  • 1 cup coffee

Preheat the oven to 350F.

For the chocolate cake, mix all of the dry ingredients together so they are evenly distributed.  Add the wet ingredients one at a time as listed, until fully incorporated.  This ensures the batter comes out nice and smooth. Line the muffin pans with cupcake liners and pour the batter about 3/4 of the way, leaving room for the cake to rise when baking.  Place in the oven for 20 minutes, you can check the doneness by inserting a toothpick in the middle, if it comes out clean it is ready (Because oven temperatures differ, if the batter is still wet leave for 5 minutes longer, repeat until done.)  Set aside and cool.

Ingredients for Brandy Soaked Strawberries:

  • 1 lb container fresh strawberries, cleaned thoroughly and hulled
  • 1 cup brandy
  • 1/4 cup honey

In a large container or bowl, whisk the brandy and honey together.  Small dice the strawberries and immerse completely in the brandy honey mixture.  Allow to marinate for at least 1 hour.

(You can use any remaining strawberries you don’t use in the cupcakes as an ice cream topping!)

Ingredients for Chantilly Cream:

  • 1 pint heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla

Using an hand held beater or electric stand mixer, whip the cream until it forms soft peaks. Add in the sugar and vanilla and beat until just stiff.  Be sure not to over whip your cream, if your cream curdles gradually beat in more cream until it becomes smooth again.

To assemble cupcakes first cut a cone like shape off the top of each cupcake in order to create a space for the strawberry filling. (Baking Bites offers a nice step-by-step photos here.) Carefully spoon the brandied strawberries into each cupcake and place the lids on top.  Using a pastry bag with a star tip, apply the chantilly cream on the top of each cupcake — you can be creative as to how you would like to apply the topping, I chose to do a simple swirl.  Decorate with chocolate sprinkles and sliced strawberries if desired.

→ 37 CommentsCategories: Desserts · Easy · Uncategorized
Tagged: , , , , , ,

Pan Seared Mahi-Mahi with Cucumber Slaw

June 22, 2010 · 16 Comments

Life has been hectic over in the Well’s household, our house is getting close to completion — we are aiming to move in at the end of July.  The boys (Collin, Carter and Poppa Wells) have been doing most of the grunt work, putting up sheet rock, dry wall, replacing broken studs while the girls (Me, Momma Wells and Aunt Lori) have been the painters and patchers.  I’ve earned a nickname of “Little Picasso” however I am convinced after this house, I won’t be painting for a very very LONG time.

The changes throughout the home have been amazing.  I will share with you a few “before” photos and once the house is completed I will share the “after”.  This entire experience has been extremely tiring, but very rewarding.  Every day I walk into the house I am constantly seeing the improvements being made, and to know that this house was literally built with our very own hands makes it all the more gratfying.

We’ve torn down walls, scrubbed asbestos off the floors, replaced windows and doors.  We’ve put up dry wall, painted the rooms and closet doors, took down panneling.  We’ve taken nails out of studs, scraped off all the termite damage and patched holes in the wall.  And to be honest, none of this would’ve been possible without the help of  my second family :) they truly are great.

The end is near.  I can almost taste the sweet sweet victory.  I am looking forward to moving in, cooking in my new kitchen and photographing in my very own photography studio/office.  Til then, excuse the lack of posts and replies to all the wonderful comments you all have left me.  I thoroughly appreciate all of y’alls kind words and support!

Since hosting a Raw Food Event for FoodBuzz, I have been incorporating more raw ingredients into my daily diet.  I pan seared some mahi-mahi and made a nice crunchy and bright cucumber slaw (which was raw) to go with it.  I served it alongside a bed of fresh herb salad (raw) and finished it off with a nice generous squeeze of fresh lemon. It was easy to make with minimal cooking time — which I also found as a plus side to eating raw, because minimal cooking=minimal cleaning :) !

Ingredients for Pan Seared Mahi Mahi: (serves 2)

  • 2 6-ounce mahi-mahi fillets (about 1 inch thick)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chile powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1 tablespoon butter

Preheat oven to 400F.

Take mahi fillets and pat dry with a paper towel.  Mix all of the seasonings in a bowl and rub on both sides of fish fillets.  Heat the butter in a large skillet over medium high heat, when the butter is bubbling place the fillets in the pan.  Cook three minutes on each side or until the sides of the fillets are browned and seared.  Place the skillet in the oven and cook for 5 minutes or until fish is flaky and tender (you can test this by inserting a fork into the thickest part of the fillet).

Ingredients for Cucumber Slaw:

  • 1/2 cup fresh corn kernels
  • 1 cup cucumbers, peeled and small diced
  • 1/4 cup red bell pepper, small diced
  • 1/4 cup red onion, thinly sliced
  • 1 teaspoon cilantro, minced
  • 1 tablespoon jalapeno, minced
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon raw honey
  • 1 teaspoon cold pressed olive oil

Mix all ingredients in a large bowl.  Adjust the flavors according to your liking (i.e. add more honey if you’d like it sweeter or vinegar for more tartness)  Allow to marinate for about 10-20 minutes.  Serve on top of mahi-mahi fillets.

Ingredients for Herb Salad:
  • 2 cups herb salad mix
  • 1/2 cup cherry tomatoes, halved
  • 1 teaspoon cold pressed olive oil
  • salt pepper to taste

Plate salad and tomatoes alongside of mahi filets and drizzle with olive oil.  Taste with salt and pepper. Squeeze fresh lemon juice over greens and fish if preferred.

→ 16 CommentsCategories: Easy · Entree · Fish · Healthy · Low Fat · Raw Food · Salads
Tagged: , , , , , ,