I started this blog over three years ago, during which time I have published 120 posts. More notably, once you take out life updates and freelance recaps, you’re left with about 25 recipes – not a lot to have accomplished between fall of 2012 and now. You see, about three months after I published my first recipe on Punctuated, I got my first freelance gig. From that point on, I had a hard time finding the motivation to create just for this space. Between babies and my sanity, I spent any spare energy on work that paid.
For a long time, I thought I wanted to be like the food bloggers who drew me into this world in the first place, but I’ve finally realized my career path is different. In 2015, I had found new sources of inspiration, in both the food world and the entrepreneur community more generally, that helped me zero in on what gets me excited and expand my thinking about how I might be a successful freelancer and business owner.
I’m still freelancing as a recipe developer and writer, but this year I also launched Sarah E Crowder Photography, where I capture audience-building images for food-related businesses to use on their websites and social media. I feel like I’ve found my stride with the business and am looking forward to hitting the ground running in 2016. I’m working with dreamy clients, pushing myself technically and artistically, and spending spare pockets of time working on a photography ebook for food entrepreneurs.
All this to say I’ve stopped kidding myself that I’ll ever dedicate enough energy to Punctuated to make it worthwhile, and this will probably be my last post here. If you’re interested in following Sarah E Crowder photography or my freelance food blogging, I will continue to be active on Instagram and my new Facebook page. Thank you for reading, and I’ll see you around the web.
Scrolling through my recent photos reinforced the very real need to bring more photography backgrounds into my prop arsenal. The architectural detail in our apartment is part of its charm, but the molding in all of my photos is becoming overkill. It’s also difficult to plan a shoot around, and can make getting things leveled and cropped correctly more challenging. Anyway, that should be a fun pieces of the puzzle to toy around with. In the meantime, here are links to some of my recent work, accompanied by copious molding photos…
Last week I had a guest post at Yummy Toddler Food, and it is indeed yummy and for toddlers, but I highly recommending making this honey oat smash cake even if you don’t have a first birthday to celebrate. Made with oat flour (so it’s gluten-free), sweetened only with honey, layered with Greek yogurt frosting, and topped with fresh summer berries, it’s a wholesome way to satisfy your sweet tooth. It’s so healthy that sometimes we even eat it for breakfast!
The last day of August my first in a series of weeknight recipes for The Kitchn went live: roasted chicken with lemon and sage. The collection of meals starts with this simple but really delicious chicken (cooked atop potatoes that soak up all those flavorful chicken drippings); the dinners transition naturally from one to the next, using up every bit of the bird and any other leftovers. Follow along on The Kitchn each day this week, including a comprehensive meal planning post to tie it all together at the end.
These champagne cupcakes have a secret, and it’s not the bubbly in the batter and frosting. The tinted frosting is a hint: each cupcake has a raspberry jam filling. Make them the next time you have something to celebrate, or make the cupcakes your reason to celebrate. Cheers!
These fresh fruit soda floats are a more natural (and customizable) way to enjoy an ice cream float. You can do this with pretty much any fruit you’d like, although I suggest you bookmark this one for next year’s sour cherry season. SO GOOD.
If you or your kids are looking incorporate more vegetables in your diet, give these colorful smoothie recipes for Hellobee a go. For every smoothie, I can find a way to add more roughage. I’m particularly smitten with the carrot cake smoothie.
And since I could talk about smoothies all day, especially since it’s still hot and humid here in the Northeast, I’m also here to encourage you to make acai bowls for breakfast. I have tips and recipes for you, but more importantly a little push to give them a try if you haven’t already.
It feels so good to finally sit down and write a little about the work I’ve been doing for Cheese Grotto. I’ve been contributing to president Jessica Sennett’s project since April, primarily photographing recipes, collages, and cheesy scenes to promote her blossoming brand. Cheese Grotto is, on the one hand, a product designed to create the ideal home storage environment for cheese. On the other hand, it’s an experience – a community brought together by an affinity for cheese specifically, but also a curiosity for design, history, and culinary adventure more generally.
Working with Jessica is wonderfully dreamy. She has a strong vision, so although I’m applying my content creation and styling skills for and during our shoots, the style is unequivocally hers. The brand aesthetic can be moody at times and sunny at others, but it is always richly, beautifully abundant.
Creating content together has the feel of collaboration, but the direction is all Jessica’s. I’m invigorated by the ways this relationship has pushed me artistically and technically, and I look forward to see where it all goes next.
Cheese Grotto is on Instagram, Twitter, and Facebook. If you’re in the NYC area, I highly recommend you get tickets to one of their events – I just attended a tasting for the upcoming cheese + cocktail pairing at Industry City Distillery and it was killer.