I’m no food photographer, but lately I’ve been experimenting more with using prime (non-zoom) lenses, so last night as I baked, I played around with my 50mm 1.4 lens. I try to make a lot of my daughter’s food, whether it’s homemade purees, meatballs, or black beans (her fave). I never thought I’d be the parent who carefully reads labels, but you can’t believe some of the ingredients in baby food, or how much salt and sugar is actually in “adult” food that we may feed them. I’m sure with my second or third kid I’ll be giving them canned veggies and McDonald’s, but while I have the time, I try to make as much food as I can! Last night I tried banana mini muffins, a recipe from Annabel Karmel’s book, Starting Solids. These muffins are delish–in addition to licking batter from the spoon, I ate 3 before they had even cooled! And whoever invented the idea of using a melon scoop to portion out muffin and cookie batter (I’ve seen this on Barefoot Contessa) is a genius. Since I was out of raisins, I used cranberries, which added a nice pop of color. They were a hit with the little one too- she gobbled up 2 this morning and asked for more! Happy Thursday.