October Baking

Written By Juliet Lofaro

The New York Times Cookbook

As with any recipe, I recommend making it once or twice before you start making alterations. Get to know what it’s meant to be before you stray. For family allergy reasons, I don’t use walnuts anymore, but it’s nice to have a little crunch in the topping so I’ll use almonds.

I really like to use a few different types of apples. I mess with cinnamon quantities and other fruits as well. Being a mom who likes to make any treat more healthy, I’ll play with oats or whole grain flour, or even gluten free. Have fun with it, and enjoy our local bounty!

Juliet Lofaro

"A third generation photographer, Juliet was first inspired by her family’s formal portraits and leisure time snapshots dating back to the 1930s. 

Raised in beautiful Woodstock, NY, she set up her first portrait shoot at age eight. A decade later, Juliet was accepted into and graduated from the prestigious photography program at NYU’s Tisch School of the Arts. 

Though a sought-after portrait photographer, Juliet’s artistry soars through the act of simply taking pictures. When the moment of capturing the ‘right’ combination of light, angle and expression converges — it evokes something and tells a story. It is from that desire that she is inspired to create.

 

http://www.julietlofaro.com
Next

Profile Picture Day at Senate Garage