Above, Dean Smith watched as the fire encroached on his home in Glenn Ilah on Sunday, June 30, 2013 near Yarnell, Ariz. The fire started Friday and picked up momentum as the area experienced high temperatures, low humidity and windy conditions.
Above, Dean Smith watched as the fire encroached on his home in Glenn Ilah on Sunday, June 30, 2013 near Yarnell, Ariz. The fire started Friday and picked up momentum as the area experienced high temperatures, low humidity and windy conditions.
David Kadlubowski/AP
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A home burned amidst the Yarnell Hill Fire.
Tom Story/AP
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Firefighters moved away from the quick-spreading wildfire.
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Residents evacuated along Hays Road in Peeples Valley, Ariz. as the Yarnell Hill fire advanced.
Tom Story/AP
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Firefighters monitored a restaurant as the Yarnell Hill fire burned in the background.
David Kadlubowski/AP
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Tanker 910 made a fire retardant drop on the Yarnell Hill wildfire to help protect the Double Bar A Ranch near Peeples Valley, Ariz.
Tom Story/AP
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The Yarnell Hill Fire burned through the Peeples Valley area and in the town of Yarnell.
Tom Story/AP
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Flames topped a ridge as the wilfire moved towards Peeples Valley.
Tom Story/AP
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More homes burned as the Yarnell Hill Fire approached Glenn Ilah.
The Bruins were satisfied with their six selections in the 2013 draft: three Europeans (Linus Arnesson, Peter Cehlarik, Anton Blidh), two New Englanders (Ryan Fitzgerald, Wiley Sherman), and Canadian Mitchell Dempsey.
“I think we were able to stick to our policy of having Bruins-style players,” said Wayne Smith, director of amateur scouting. “People that are committed to winning and committed to the team game. I’m confident in every one of those players that they’ll do everything they can to make it. I know they’re excited about it.”
Some observations about the prospects from Smith, assistant GM Jim Benning, and European head scout Jukka Holtari:
Arnesson: “Steady defenseman. Very difficult to beat one-on-one. Responsible. Sticks up for his teammates. Plays a good puck-moving game. Has size to go with it.” (Smith)
Cehlarik: “If he turns out what we wish him to be, the style of play reminds me a little bit of Anze Kopitar. Kopitar was already ahead of this player at this age. He played in the men’s world championships. But the style of play has some similarities.” (Holtari)
Sherman: “We drafted him because he’s 6-foot-6. He’s a raw player right now. But he’s athletic. He’s a good skater. He can make a good first pass. We’re hoping he develops into a defensive, stay-at-home D-man. If he hits his high side, we’re hoping he can kind of play a Hal Gill-style of game.” (Benning)
Fitzgerald: “He’s a real smart hockey player. He plays hard. He competes hard. He’ll fit right into our culture and our competitiveness. I think he’s going to be a real good player for us.” (Benning)
Blidh: “Plays a Bruins-style of play. He’s an up-and-down, hard-nosed kid.” (Smith)
Dempsey: “Big, strong kid. Had injury problems with a high ankle sprain and pneumonia this year. Fortunately, we were very familiar with him. We took a chance he’s going to have a comeback season this season.” (Smith)
Heading into Sunday’s 2013 National Hockey League Entry Draft the rumor mill was red-hot and Tyler Seguin’s name was floating around as numerous media outlets were reporting that the Bruins were shopping the 21-year old.
It’s been an up-and-down start to Seguin’s NHL career as the Brampton, Ontario Canada native has tallied 121 points—56 goals— in 203 career regular season games, but it’s the playoffs where the former number two overall pick has struggled.
Seguin has just 18 points—six goals—in 42 playoff games and is coming off a playoff run where he scored just once as the Bruins came within two wins of another Stanley Cup.
Last off-season Seguin signed a six-year extension worth $34.5 Million. With Seguin’s cap-hit just shy of six-million it should come to no surprise the Bruins were listening to offers for Seguin. But when restricted free agent to be, Nathan Horton notified the Bruins he would not be returning to Boston next season, the Bruins stopped taking calls on Seguin.
Now that the Bruins are holding onto Seguin, for now, General Manager Peter Chiarelli hopes these trade rumors motivate Seguin.
“I hope it does,” Chiarelli said. “If it doesn’t, I’d be more concerned. We gave Tyler a big contract because he projects and he had good performance. I would expect that going forward.”
Chiarelli would go on to say some interesting things about his young forward.
“He’s got to commit his mind and focus to the one task at hand; he’s got to become more of a professional. You know what? I can say that about a lot of 21-year-olds” added Chiarelli.
“I know he got criticized for playing on the periphery and all that stuff. He did. He’s got to commit to being a professional and focusing on the game. Simple as that. He does that, we don’t expect him to be crashing and banging. Just play your game.”
Seguin knows that he needs to be better and for Seguin that starts with getting his strength up and getting himself into better shape.
“Yeah, 100 percent. Getting stronger and I definitely want to work on my conditioning as well” said Seguin during last week’s breakup day. “I felt that as the later parts of the year went on and playoffs, I could have probably had even better conditioning, just not get tired or anything like that. I think every year you have something that you’re focusing on.”
The lack of offensive production this past season combined with these summer trade rumors will make next year will be a big year for Seguin as he tries to live up to the hype that comes with being a top-two pick.
“Yeah I think I still have a lot left in me for sure. I think in the end it’s just going to be on me and how much I want it” added Seguin. “When you go this far in playoffs and feel that feeling of losing it definitely makes you realize a bit more how hard it is to get there. My first year we went all the way and won, and that was awesome I felt so lucky. And the next year we lost out in the first round. And this year we went that far, and to lose it gives you so much more motivation. You just feel that drive inside of you.”
The Bruins hope these trade rumors push Seguin to be the player they know he can be. Only time will tell.
You might have noticed humidity levels have increased Sunday as a flow of moist air moves up the coastline and brings back high levels of moisture to the region. This train of rain will create numerous showers and thunderstorms through New England Monday and Tuesday.
For the start of the work week the axis of the moisture appears to be poised to set up over western New England and then run northeast through the lakes region of Maine. This area runs the greatest risk for heavy rain the next two days, but even there it won’t rain the entire time.
Humidity levels are going to run above New England averages through the weekend. What I mean by this is our nights will be muggy and warm and our days will be warm to hot and quite humid. Dew points, a measure of the moisture in the air will stay in the tropical range so air conditioning will be needed.
I don’t see any break in the humidity for 10 days. The break will happen; I just can’t with any level of confidence tell you when it will arrive. I haven’t seen this long of a stretch of humidity so early in the summer in many years. It’s not good for plants and certainly not the kind of weather I personally like.
As that river of moisture continues to move westward Monday and Tuesday we will begin to drop the chance of rain from the forecast. What will happen is that high pressure in the Atlantic will push the unsettled weather west of New England at the same time the area begins to fall apart. This means that by the 4th, we should be able to completely remove thunderstorms from the forecast. While you might still see “chance of an isolated storm” from media outlets, that chance will be remote.
As the atmosphere becomes more stable, it will not cool off. Temperatures are going to be in the 80s and lower 90s heading into the weekend. We may have another heat wave on our hands if the high temperatures reach and exceed 90F for three or more days in a row.
Cape Cod and the coast of Maine will be the coolest places to be the next week as local sea breezes keeps temperatures in the 70s and lower 80s especially at those beaches where a south southwesterly breeze pulls cooler ocean air slightly inland.
Sunshine will be limited the next two days, but increase thereafter. Even Monday and Tuesday will have some sunshine mixed through the clouds. It may rain very hard for a few minutes only to feel like a steam bath a few minutes later.
Gardening this week
How are the plantings looking that you have against the foundation of your dwelling? Are they overgrown, too small or crowded? Check out this video in which I show you one foundation planting from start to finish. I added several important tips throughout the video.
I'll be updating the details of the July 4th forecast on Twitter at @growingwisdom Please follow me there. Feel free to comment or ask questions too.
Bruins GM Peter Chiarelli issued his most emphatic critique of Tyler Seguin since the forward entered the NHL.
“He’s got to commit his mind and focus to the one task at hand,” Chiarelli said. “He’s got to become more of a professional. You know what? I can say that about a lot of 21-year-olds. I know he got criticized for playing on the periphery and all that stuff. He did. He’s got to commit to being a professional and focusing on the game. Simple as that. He does that, we don’t expect him to be crashing and banging. Just play your game.”
Inquiries on Seguin withered after Nathan Horton declared his intention to test free agency. If he were to trade Seguin, Chiarelli said he would demand an elite young player or prospect in return. Even if Seguin is not traded, Chiarelli hopes the chatter will straighten out the forward.
“I hope it does,” Chiarelli said. “If it doesn’t, I’d be more concerned. We gave Tyler a big contract because he projects and he had good performance. I would expect that going forward.”
Starting next season, Seguin will earn $5.75 million annually for the next six years.
It was a meatball extravaganza at the first-ever Meatball Takedown at Somerville’s Center for the Arts at the Armory.
20 contestants brought both their tried-and-true meatball recipes and their craziest meatball concotions to duke it out for the people’s choice title. Cook’s Illustrated editors also picked winners for the most out of the box and most exotic.
Pictured: Event creator Matt Timms juggled meatballs from nearly every contestant.
It was a meatball extravaganza at the first-ever Meatball Takedown at Somerville’s Center for the Arts at the Armory.
20 contestants brought both their tried-and-true meatball recipes and their craziest meatball concotions to duke it out for the people’s choice title. Cook’s Illustrated editors also picked winners for the most out of the box and most exotic.
Pictured: Event creator Matt Timms juggled meatballs from nearly every contestant.
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Special ingredients in Melissa Drobnis’s meatballs include shallots, Italian herbs, roasted garlic, and pecorino romano cheese. Melissa, who’s from Framingham, cooked with veal, pork, and beef.
“I’m kind of a fly-by-the-seat-of-my-pants cook. I just throw everything in and generally it works,” she said. “Generally, not always.”
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Emily Lynch and Eric Sugrue prepared their Mexican meatballs.
“I wanted to do something taco-inspired but I didn’t really have a plan,” Eric said. “I figured bacon makes everything better.”
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Emily and Eric’s creation, Bacon chipotle “cojones” with fresh guacamole and adobo-lime aioli.
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Emily wielded waterguns filled with tequila.
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Beef short rib meatballs with corn and black bean salsa, pickled grape tomatoes, and a lemon parsley sauce.
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People’s choice winner Jason Brandenburg brought classic meatballs made with pork, veal, and lamb, which he slow-cooked for a day.
The recipe was his great grandmother’s, and taught to him by his grandmother, who put him through culinary school. The picture on his table is his Nana Powers.
“I’ve got possibly the greatest traditional Italian meatball recipe known to man,” he said. He might be right.
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A close-up of Jason’s Nana Powers meatballs.
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These intricate meatballs were made with beef, scallions, fermented bean paste, and soy sauce, and topped with an avocado chili kiwi sauce. The meatballs sat in a roasted hot red pepper sauce.
Bulgogi is the national dish of Korea, but is usually served as a pounded-out grilled beef.
Why are they bulgogi insanity? “If you saw the state of my kitchen you’d understand,” said chef Christine Robinson.
The meatballs won most out of the box by the Cook’s Illustrated judges.
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Michael Sandler, of Arlington, role-played as Paula Deen while he deep fried chicken and waffle meatballs made with waffle-battered chicken, spicy maple syrup, and bacon sprinkles.
“The deep fryer was a fun idea I’m glad I listened to,” he said, adding as Paula: “I had to pawn my gold-plated one now that finances are tight.”
Michael’s creation won him second place for people’s choice.
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The patriotic chicken and waffle meatballs, “guaranteed to give you Type 2 diabetes,” said Michael’s cousin and helper, Lauren.
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India Fairellen Ennis, of Boston, brought Aibondigos, Mexican meatballs made with pork, turkey, and beef in a charred tomato sauce, with grilled peaches in Mexican chocolate and chimayo chili. It was topped with a goat yogurt avocado lime crema and served in a homemade tortilla cup.
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Damien Smith and Brittany Hamtil, both of Somerville, had trouble deciding their favorite meatball, though Damien was into the Aibondigos.
“It’s a party in your mouth,” he said. “It’s a fiesta in su boca!”
Brittany liked the chicken and waffles meatballs a la Paula Deen, though said she thought them using chicken was “kind of cheating.”
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Which meatball is the tastiest?
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Ann Krentz (far right), who hails from Sweden but lives in Burlington now, brought her authentic Swedish meatballs. The ingredients included spiced pecans, cardamom, bacon, and gluten-free panko crumbs.
“People are used to the mass-produced Ikea meatballs,” she said on what makes her grandmother’s recipe special.
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Jeff Sullivan used fresh herbs from his garden in his meatballs, which were stuffed with applewood bacon and fresh mozzerella.
His intricate “Italiano” meatballs won him third place for the people’s choice.
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Aneudi Nunez and Kate Goettel, both of Somerville, a.k.a. team Spicy Luv Balls, used beef, chorizo, bacon, sriracha, and a “surprise of blue cheese, gorgonzola, and potato hash inside,” Aneudi said.
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Andrea Meyer and Aidan Bosmajian, both of Cambridge, made the rounds among the meatballs.
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Ace Daforne, of the Boston Barbecue Company, told Jack Lindsay (right) about his Thanksgiving-inspired meatballs.
Jack said his favorite was the bulgogi insanity and chicken and waffles meatballs.
“They stood out because they had features no one else had,” he said.
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Suchon Chang (left) and Brian Rose, both of Boston, were trying to narrow down their five favorites.
“The Mexican ones were both really good,” Brian said.
The One Run Boston, a non-stop running relay from Los Angeles to Boston, covered more than 3,000 miles and raised funds for The One Fund Boston to assist victims and families affected by the tragic events at the Boston Marathon.
Pictured: Andrew Leibenguth, Tamaqua, Pa., center, turns to ask Kathy Biscoe, Frackville, Pa., if she wants to hold the One Run Boston baton, as runners (from back left) Eric Becker, Shenandoah, Pa., Karen Graeff, Newtown, Pa., Nicole Keating, Pottsville, Pa., and Steve Bender, Landenberg, Pa., start their leg of the 9-mile run to Snyders, Pa., for their part of the One Run Boston relay at The Tamaqua Train Station on June 28 in Tamaqua, Pa.
The One Run Boston, a non-stop running relay from Los Angeles to Boston, covered more than 3,000 miles and raised funds for The One Fund Boston to assist victims and families affected by the tragic events at the Boston Marathon.
Pictured: Andrew Leibenguth, Tamaqua, Pa., center, turns to ask Kathy Biscoe, Frackville, Pa., if she wants to hold the One Run Boston baton, as runners (from back left) Eric Becker, Shenandoah, Pa., Karen Graeff, Newtown, Pa., Nicole Keating, Pottsville, Pa., and Steve Bender, Landenberg, Pa., start their leg of the 9-mile run to Snyders, Pa., for their part of the One Run Boston relay at The Tamaqua Train Station on June 28 in Tamaqua, Pa.
Jacqueline Dormer/AP
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Karen Graeff, of Newtown, Pa., sports "Boston Strong" "Run Like A Girl" on the back of her calf as she wait at the Tamaqua Train Station for her nine mile part of the One Run Boston relay.
Jacqueline Dormer/AP
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Dan Bohannon gor a hug from Kate Treleaven, one of the organizers of the One Run for Boston relay, after completing his leg in Phillipsburg, Mo.on June 20.
Greg Kendall-Ball for The Boston Globe
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Dan Bohannon posed with Kate Treleaven, left, and Danny Bent, organizers of the One Run for Boston relay.
Greg Kendall-Ball for The Boston Globe
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Dan Bohannon added his signature to a banner mapping the route of the One Run for Boston relay.
Greg Kendall-Ball for The Boston Globe
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Heather Officer, from left, Randall Jones, Travis Officer and Dan Bohannon ran along historic Route 66 during leg 173 of the One Run for Boston relay.
Greg Kendall-Ball for The Boston Globe
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Dan Bohannon runs ahead of a Conway Volunteer Fire Department vehicle escorting him along his route between Sampson, Mo. and Phillipsburg, Mo.
Greg Kendall-Ball for The Boston Globe
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Dan Bohannon waved to well-wishers along leg 173 of the One Run for Boston relay.. Bohannon chose leg 173 because it ran past his parents' farm where he grew up near Conway, Mo.
Greg Kendall-Ball for The Boston Globe
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Darren Maute, from Nixa, Mo. carries an American flag during leg 172, between Marshfield, Mo. and Sampson, Mo.
Greg Kendall-Ball for The Boston Globe
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Trey Kerby (left,) rode alongside runners Zach Kellner, Richard White and Aaron Tucker during leg 171 on June 20.
Greg Kendall-Ball for The Boston Globe
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Richard White held "Miles," the One Run for Boston relay torch, before setting off on his 13-mile leg of the run.
Greg Kendall-Ball for The Boston Globe
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Aaron Tucker ran along the historic Route 66 between Strafford and Marshfield, Mo. Tucker and three of his teammates from the Drury University cross-country team in Springfield, Mo. signed up to run leg 171 of the relay race.
Greg Kendall-Ball for The Boston Globe
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Richard White, from left, Aaron Tucker, and Zach Kellner ran into Marshfield, Mo.
Greg Kendall-Ball for The Boston Globe
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Trey Kerby checked his phone while waiting to start leg 171 of the One Run for Boston relay in Strafford, Mo.
It's been a tough news week. Let's end it on a positive note.
It's the fourth week of "After the Altar," my summer blog series dedicated to celebrating the union of marriage and the beauty of love. Every Friday during June and July, I will highlight a married couple who will bravely share their challenges, triumphs, and secrets to wedded bliss.
We often focus on the work that goes into the wedding day -- the invitations, the cake, the dress, the guests. Let's give equal attention to the 'work' that takes place after the altar.
Boston.com, meet Debby and Bruce.
Before we begin, let's raise a glass to Debby and Bruce. Next week they celebrate 20 years of marriage. Some of you may remember them from this article about extinguishing the anti-marriage movement that appeared in the Boston Globe last year. Today we continue the conversation with them and learn more of their wisdom and tips on how to maintain a long and happy marriage.
Expertly Engaged: How did you meet?
Debby & Bruce: At the bar at Dali Restaurant on the Somerville/Cambridge line.
Debby: I had ended a long-term relationship a year earlier and had no interest in ever being in a relationship again. Yet when I arrived early to meet friends at Dali, and decided to sit at the bar while I waited, I couldn't help but notice this really cute guy next to me. He was engaged in an intense conversation with a woman who I presumed was his girlfriend. I eavesdropped and with just about every word fell for his sense of humor. I remember thinking, "Now, if I could be with a guy like that, maybe I'd reconsider." When my friends arrived, it turned out they knew the woman he was with. We were introduced. The rest is history.
Bruce: She walked in and asked the bartender for a ginger ale. He said they didn't have any and she immediately said, "OK, give me a beer." I thought that was hilarious and said so. Before long we were talking (I remember it as being before being introduced by the friends) and laughing at a variety of off-color and off-beat humor points. I was very interested and when she had the brass to call me the next morning, I knew this was a girl I wanted to know.
Expertly Engaged: If you could describe marriage in one word, what would you say?
Debby & Bruce: We can't agree on "journey" or "evolution." It's a "process," but that word's too unsexy.
Expertly Engaged: I once heard that a happy marriage requires more maintenance than a car. How do you maintain a happy and healthy marriage after 20 years?
Debby & Bruce: See the other person as separate, with their own goals, quirks, and baggage, and find a way to balance their needs with your own. Remember how fortunate you are to have found each other and how the other has helped you become the (better) person you are today. Do not expect a problem-free marriage, but rather learn how to navigate and communicate your way through the inevitable rough spots. And always make time to be together as a couple, doing things you both love.
Expertly Engaged: Has being marriage enhanced any part of your life as individuals? If so, what part?
Debby: I came to our relationship with an inability to navigate conflict or deal with anger. Bruce had zero tolerance for the cold shoulder or sweeping issues under the rug so I quickly (though not easily) learned to face our differences of opinion head on. He also didn't conform to the strict social code of my childhood, so I had to learn that there are many ways of being in the world, and mine wasn't necessarily the only or best way. Finally, he's the most fun person on the planet. I think I'd have become an uptight old lady if he hadn't come along and loosened me up.
Bruce: Although I am indeed a wonderful person, I was wrong in thinking I was right about most things. Debby, through the kind of blunt advice only a best friend can give, encouraged me to do something, by myself, to learn why I kept unhappily crashing against the same things in my life. She made it safe for me to let down my guard and evolve, the process of which began during a week-long personal retreat.
Expertly Engaged: What advice would you give to all the newlywed and soon-to-be-wed out there?
Debby & Bruce: Learn the benefits of not digging in your heels. Expect to learn things about yourself rather than win arguments for yourself. Look for ways to take marriage seriously and not too seriously all at once. Keep your friends--you'll need them.
Do you know a married couple whose relationship is all that and a bag of chips? Is your marriage blog-worthy and feature ready for After the Altar? Email me. I'd love to hear your story.
I just booked my wedding for next summer (July 2014), and now I am booking a photographer. I am trying to decide whether or not I need engagement photos taken. What are some of the pros and cons? My fiance is really not into the idea, but I think it might be nice. What do you think? Do most couples get engagement photos taken?
Thanks in advance for your words of wisdom!
Cheers,
Engaged and Confused
Dear Engaged and Confused,
I get this question from pretty much every single one of my couples! Engagement photos are totally optional (at least with my packages they are - but some photographers include them with every package). Some couples want photos to use for their save-the-dates or for their wedding website, and some couples just want to have some nice photos of themselves dressed in non-wedding attire. All of those are great reasons to have engagement photos taken!
Personally, I think the best reason to take engagement photos is to get comfortable with having your photo taken. For most people, their wedding is the first time that they are being professionally photographed. Some people don't realize that it can be a little uncomfortable! Even I, as a photographer, can forget how strange it feels to look into a camera and smile. Engagement photos are a great, low-pressure way to get used to the idea of being posed and having your photo taken. It's a great chance to get more comfortable with your photographer as well, and to get to know the way they work and shoot. It can make all the difference on the wedding day!
Another thing to consider is that engagement photos can be a good opportunity to capture a place that is special to you two that you might not be able to access on the wedding day. I've done engagement shoots on boats, in parks, in coffee shops, and lots of other places that might not be easily accessible to a bride in a big white dress. You can also use engagement photos to capture a season you love (maybe you're getting married in July but you love fall in New England)!
Biologist Matt Burne participated in the first formal vernal pool survey of the Middlesex Fells Reservation, which serves as a breeding area for a variety of amphibians, including salamanders, frogs, toads, insects and other invertebrates.
Pictured: Burne inspected a net with his son.
Biologist Matt Burne participated in the first formal vernal pool survey of the Middlesex Fells Reservation, which serves as a breeding area for a variety of amphibians, including salamanders, frogs, toads, insects and other invertebrates.
Pictured: Burne inspected a net with his son.
Matthew J. Lee/Globe Staff
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Burne got his hands dirty as he searched for algae and amphibians.
Matthew J. Lee/Globe Staff
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Burne held a spotted salamander, proving that the pond in the Middlesex Fells Reservation was a vernal pool.
Matthew J. Lee/Globe Staff
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Only 24 vernal pools have been certified at the Fells but aerial photographs have captured a total of 100 potential pools. Burne [pictured] estimated that there is the potential for 50 additional pools that have not been photographed.
Matthew J. Lee/Globe Staff
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This spotted salamander was evidence that the pond off of the Painted Trail in the Middlesex Fells Reservation is a vernal pool.
Matthew J. Lee/Globe Staff
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This clam shrimp is a rare animal that can only be found in the Fells and a few other places in Massachusetts.
Leo P. Kenney for the Boston Globe
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This frog, more commonly known as a spring peeper, lays its eggs in vernal pools. They are small and easy to miss. Frogs, like other animals found in the Fells, usually rely on the environmental circumstances provided by the ponds to survive.
Mark Wilson/Globe Staff
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Wood frogs can be found in the Middlesex Fells. They utilize the vernal pools to breed in the spring.
Matt Gage for the Boston Globe
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It’s important to locate and certify vernal pools so the conservation agency’s staff will know where pools are and can facilitate their protection.
Pictured: An american toad chorused in a pond at the Middlesex Fells.
It was a sweet day in Somerville for the 4th annual Cupcake Camp Boston, where professional and amateur bakers came together with cupcake lovers for a match made in sugar heaven.
Guests were allowed eight cupcakes each, and could participate in a cupcake eating contest, relay games, zumba, and more.
The event, which took place at Hodgkins-Curtin Park, benefited the Somerville Winter Farmers’ Market.
It was a sweet day in Somerville for the 4th annual Cupcake Camp Boston, where professional and amateur bakers came together with cupcake lovers for a match made in sugar heaven.
Guests were allowed eight cupcakes each, and could participate in a cupcake eating contest, relay games, zumba, and more.
The event, which took place at Hodgkins-Curtin Park, benefited the Somerville Winter Farmers’ Market.
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Adam Ross from Well Baked Goods came to the event for the third year running.
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Amy Ruffo (left), of Medford, and Kim Baker showed off their cupcake bounty.
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“Even if I get some wrapping in my mouth, I don’t care,” said Jessica Lawrence (left), of South Attleborough, on her cupcake eating contest strategy.
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Matt Gardner (left), of Framingham, estimated before the contest that he could eat six cupcakes. The contestants had 30 seconds to eat as many as possible.
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Cori Borromeo, of Somerville, is named the winner after downing 10 cupcakes.
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Selina Deschamps, of Boston, Erin Webb, of Cambridge, and Lizzy Hopkins, of Somerville, chose their cupcakes carefully from The Sweet Life.
The women were especially fond of the brown sugar with salted caramel buttercream confection.
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Cupcakes from The Sweet Life, with maple bacon on top and chai latte on the bottom.
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Teresa Barney, of Newton, was hoarding her goods for later.
“I don’t want to end up in diabetic shock,” she said.
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Amateur baker Margaret Farmer said her popular Nutella cupcakes began as a mistake.
“It was supposed to be spicy chocolate,” she said. “But sometimes accidents turn out the best.”
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Treats from The Cardinal Kitchen, based in Malden, who specialize in creating any flavor their clients can come up with.
One cupcake they brought was called The Kentucky Buck, and had a chocolate ginger beer bourbon cake, a ginger beer bourbon glaze, and a vanilla bourbon buttercream.
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Kids learned how to dance zumba like an Egyptian with the Latin Beat Fitness Studio dancers.
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“They’re creative and people love them,” said Nom baker Ceysa McKechnie on why she likes cupcakes. “If you bring someone cupcakes it always brightens their day.”
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Kristin Balt, of Jamaica Plain, with Ian Ferguson, of Cambridge, said she was excited to try her cherry limeade cupcake.
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Party Favors in Brookline brought replicas of Hostess cupcakes.
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Cupcake lovers, from left: Christina Chan, of Somerville, Annmarie Ettienne, of Roxbury, Shonda Ettienne, of Roxbury, and Andrew Tang, of Somerville.
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The Somerville-based brass band Hornography played hits like Cee Lo Green’s “Forget You.”
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And they’re off! During a cupcake relay, participants had to run across the baseball field with a cupcake on a wooden spoon.
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Beacon Hill’s Curlycakes brought lots of tasty goodies.
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Ladies with cupcake-colored hair treated themselves to some sweets.
