There is no doubt that Monday’s tragedy affected this city and the lives of everyone who calls it home, has visited, or cares about someone who lives here. Only three days later it still feels like a whirlwind of ups and downs. Staying glued to the news was killing me inside so instead of talking about Monday, let’s talk about Boston.

After high school, I moved here from Florida not knowing a single person. Six years later I have made this place my home and I truly could not be happier here. I love this city and I love the friends I have made here. I just wanted to share some of the love that I’ve been lucky enough to capture here over the years and remind those who are thinking of Boston that this city really is an incredible place.

Also here are some ways you can help.
Donate to The One Fund
Purchase a Believe in Boston shirt from Sully’s
Donate directly to the victims Pat & Jess or Celeste & Sydney
On April 29th Good Faith and Regeneration in Allston will be doing tattoos with all proceeds going toward the victims.

Got snowed in, dug out and went exploring. Here are a few shots.

Quick trip to LA to see friends, eat food, and see some comedy. I’m back, here are a few photographs. For the rest of my photos from the trip and for other updates and sneak peeks become a fan on Facebook HERE!

For the rest of the photos visit www.facebook.com/zacwolfphotography

This has been such an amazing year, my life has never been closer to perfect. I met amazing couples, photographed said amazing couples fantastic weddings, started The Danger Booth, traveled all over the US (Florida, New York, LA, San Francisco, Seattle, Portland, Montreal, Vermont, Nashville, Raleigh, Maine, + Chicago), had the opportunity to photograph a wedding and make new friends in Tokyo, was featured on a WHOLE bunch of different blogs, spent lots of time with my girlfriend, friends, and family. I even walked away without anything but a big scar on my leg from what could have been a very tragic car accident.

So I wrapped up my last wedding of 2012 a couple weeks ago and I came back to my homestate of FL to spend some time with my family and girlfriend. It’s been a perfect way to wrap up the year.

I’m posting a few new photos I took while on vacation rather than a recap of 2012 wedding photos, because you’ve seen those and I’ll be updating my portfolio soon anyway.

Here’s to looking forward and to making 2013 even better than 2012. Thank you to everyone that has come along for this ride with me, I genuinely thank you. I could not imagine my life any different than it is today.

I am so thankful. For everything. For my family, my friends, and the fact I have the best job in the world and the best couples in the world. Here is some personal work from a recent trip to Chicago to visit my friend Paul Octavious and then some photos from MaxFunCon East in the Poconos.

Happy Thanksgiving everyone.

For the rest of the MaxFunCon photos go HERE!

Just got back from FL and had to share some images from the past weekend in which we celebrated my niece Rylan’s 4th birthday with an amazing princess party (with an outstanding cake provided by my good friend Alison at The Cake Stand). I’m so lucky to have such an amazing family and to get the chance to be with them as often as I do. Here are a few images, I have posted many more in an album on my personal facebook, don’t be a stranger, add me there.

A few photographs from my travels in Japan to photograph a wedding. Typhoon season kept it raining for most of the trip so my SLR unfortunately stayed in my bag for more than I wish it did, but I did capture these images.

I am lucky enough to have been photographing Chris and his exploits for a little over a year now. First time I worked with him was just portraits in Queens (which eventually were used for the cover of his book), the next time was when he brought his show here to Boston and I took photos there, and now I finally made it down to NYC on a Wednesday night to catch last week’s taping of his public access show. He told me I had free reign to do as I pleased, so I did a mix of photojounralism and portraits) including SNL’s Bobby Moynihan who was a guest that episode. It’s hard to explain what is going on if you aren’t already a viewer, so I recommend checking out The Chris Gethard Show, it’s one of the highlights of my week, every week. Also coincidentally the musical guest were Animal Tropical who I know from my time in Florida when 2 of the guys were in the band Pygmy.

Becca of Becca Bakes is not just an amazing baker, chef, and laugh-maker – she is also my amazing girlfriend. We make a really great team and it is awesome to find new ways to see how our passions can be combined. So I hope everyone who checks out this blog will enjoy her awesome guest post with photos (and eating) by yours truly. Please go visit her amazing blog for more delicious recipes and food updates. You will not be disappointed!

I have to first throw Zac Wolf a big “Thank You” for coordinating the chocolate exchange and allowing me to do a guest post on his beautiful and inspiring blog, and no, I’m not just saying that because we are dating. A few weeks ago he mentioned to me that a Taza employee had started following him on Twitter and I jokingly responded “see if she’ll give you chocolate” – we paused, looked at each other and realized that it was actually a fantastic idea. He contacted the woman and offered to take professional photographs of whatever Taza packed treat I could come up with in exchange for supplying the crucial cocoa. Taza agreed to the deal and a few days later, a neat little package arrived containing discs from their Chocolate Mexicano series and a canister of 70% dark chocolate baking squares. I knew I had to make the chocolate the center of attention and there could be no hiding it in a crust or solely as a garnish. My idea was the ultimate chocolate pudding pie.

The Taza Chocolate Pudding Pie begins with a homemade graham cracker crust, topped with a melted down and re-hardened layer of Taza’s Salted Almond Chocolate with chopped salted almonds sprinkled on top. Above that is a rich, dark, and ultra creamy layer of chocolate pudding made with Taza’s bittersweet baking squares. The topping is a airy layer of almond infused whipped cream and a garnish of Salted Almond shavings and more chopped almonds. Needless to say, the lifespan of this pie was only a couple of hours. Watch out treat lovers because this pie will send you straight to Chocoholic’s Anonymous.

Taza Chocolate Pudding Pie
Becca Bakes Original Recipe  

For the Graham Cracker Crust:

• 1 1/2 cups crushed graham crackers
• 1/4 cup sugar
• 1/3 cup butter, melted (add 1-2 tbsp more if not coming together)

-In a small bowl, combine crumbs and sugar; add butter and blend well.
-Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
-Bake at 375 degrees F for 8-10 minutes or until crust is lightly browned.
-Cool completely before moving on to next step

For Salted Almond Chocolate Layer

• 3 discs Taza Salted Almond Chocolate
• 1/4 cup chopped salted almonds

-Chop chocolate into small pieces and place in a microwave safe bowl
-Melt chocolate in a microwave at :15 intervals, stirring between each interval
-Note: A double boiler method may also be used to melt down chocolate
-Pour melted chocolate over the bottom of cooled crust and spread to the edges using an off-set spatula.
-Sprinkle chopped salted almonds over the melted chocolate
-Place pan in the refrigerator to completely harden

For Chocolate Pudding Layer

• 3/4 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 1/2 cups milk
• 3 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract
• 4 ounces Taza 70% Baking Squares

-In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
-Add yolks and whisk until combined. Whisking constantly, slowly pour in milk.
-Turn on stove to medium heat, bring saucepan mixture to a boil
-Note: whisk constantly to prevent burning.
-Boil for 30 seconds; remove from heat and transfer mixture to a medium bowl.
-While mixture is still hot, add butter, vanilla, and Taza chocolate baking squares; whisk until combined.
-Continue whisking for a few more minutes to slightly cool mixture and make sure everything is uniformly incorporated.
-Let pudding cool to room temperature.
-Press a piece of plastic wrap directly onto pudding’s surface to prevent a skin from forming.
-Chill for at least 3 hours or overnight

For the Almond Whipped Cream

• 1 pint heavy cream
• 3/4 teaspoon pure almond extract
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon sugar

-Combine all ingredients in a bowl and whisk rapidly, incorporating air, until stiff peaks form.
-Place in refrigerator until pie is ready to be assembled
-Tip: Place your bowl and whisk in the freezer 20 minutes before making whipped cream, this makes the process much faster and easier.

To Assemble Pie

-Stir pudding, then pour it on top of chocolate layer, staying inside crust
-Use a spatula to spread pudding into an even layer.
-Top with a thick layer of Almond Whipped Cream
-Garnish with chopped salted almonds, and Taza Salted Almond shavings
-Return pie to refrigerator for at least 30 minutes before serving.

Until today I had never had a Peanut Butter and Jelly sandwich. Yes…I know…it’s weird. So Becca and I decided to do a little collaboration in celebration of this event. I have never really done something like this before, and I had a blast doing it.

So check it out if you have a minute to spare, I hope you enjoy!

PS If you haven’t yet, please check out Becca’s blog, it is fantastic and I often do photos for her! www.becca-bakes.com