Katie & Joe

Helloooo gorgeous couple!

Things that went wrong during this shoot:

1) They locked their keys in their car as soon as they got to the site (oops).

Things that went right:

1) EVERYTHING.

2) Her mom gave me BLUEBERRIES!

3) The light, the field, the shed, the pond… A+!

4) Surprise! There were lovely rusty tractors, a car, and a truck!

5) They are both gorgeous.

Ok, I’ll let you see for yourself..

Shoes! Shoes! Shoes!

 

Katie is just toooooo pretty.  I guess you’re ok too, Joe

 

 

 

 

 

 

Like the Facebook page to see the rest Happy viewing, friends!

 

Why all men should wear three piece suits.

A photo essay that speaks for itself.   

 

This is my friend Galen, who has taken it upon himself to look dashing every day.  He calls this his “street wear.”  Men, take note.

 

 

Your girlfriend is a lucky lady.  

 

Rachel & Natashia

I have known Rachel since she was a wee little.. well.. 13 year old. So imagine my happiness when she asks me to do her engagement photos!  

Rachel liked Natashia so much, she gave her not one, but two engagement rings. She liked it, so she put some rings on it.

Rachel and Natashia were my first same sex shoot, and they rocked.  These guys are wonderful!  I’ll be putting some more up on Facebook later, stay tuned and like the page to see them all (and there are some nice ones)!

Fourth of July

My little sister and I decided to make a completely red, white, and blue meal. Here’s what we came up with!

Bee balm and hydrangea centerpiece, fresh from my garden.

Candied lavender: make a simple syrup with 2/3rds c. sugar and 1/3 c. water. Combine in pan; bring to boil and raise temperature to 180 degrees, testing with a candy thermometer. Drop lavender sprigs into syrup for 30 seconds, and take out to dry. Once mostly dry, roll in sugar.

Candied lavender:  I saved the syrup from this for the cocktails and marscapone cream I made later.  I used the sprigs as fun garnishes!

Marscapone cream for the blueberry fool: take 2 and 1/2 containers worth of marscapone, combine with 1/2 c. confectioner’s sugar, and 2. tbsp. reserved lavender syrup.

This marscapone cream is a wonderful, easy–to–make (not too sweet) complement to the sweet blueberries and candied lavender sprigs.  Marscapone can be found in most grocery stores and is a sort of Italian cream cheese.

Beat on high speed for one min. until the cream, sugar, and syrup are combined, and the cream becomes fluffy.

Garnish with some of the lavender sprigs.

The finished product.

I also slow roasted some tomatoes and garlic in a 250 degree oven for an hour, topping both with olive oil, salt, and pepper. Delicious and easy.

You can also add some balsamic vinegar to the top of the tomatoes during the last half of the baking process, but don’t go overboard.

Chava made a spice rubbed tuna (red) and grilled endive (white). We were on a roll!  Last but not least, we had to make the cocktails:

Pour 1 tbsp. of the reserved lavender syrup into a champagne flute.

(Slowly) top with champagne. We used Freixenet.

Gently stir the champagne and syrup together and garnish with two of the candied lavender sprigs per glass. Voilà!

I would call this meal a raging success.

The spread.

Studies in boredom.

Sometimes, at home, I get bored, and dance around the yard and take photos using my new tripod and the neighbor cutting his lawn looks at me weird.

 

More up on Facebook later!

Rina+Andrew

This weekend I shot Rina and Andrew’s engagement photos in Boston.  This is by far the most creative couple I’ve shot; they chose a baseball theme for their engagement photos which happens to be the cutest thing ever.  I couldn’t decide between so many great photos, so I decided to make a slideshow instead.  Happy viewing!  You guys are the best.

Some suggested listening while you scroll through this adorableness: 

This slideshow requires JavaScript.

Like my Facebook page to see more photos from this shoot posted here later today!

 

A (healthy) Cookie Dough Recipe

So today I’ll introduce you to one of the most delicious things in the world.  It’s an edible cookie dough recipe!

portion control optional..

Basically, here’s what you’re going to need.

1/8 tsp. of salt

1/8 c. milk of your choice

1/2 c. oats

1/4 c. nut butter of your choice (I intensely dislike peanut butter in sweet things so I used almond).

2 tsp. vanilla extract

1/2 c. brown sugar

1 bar good quality bittersweet or semisweet chocolate

1/2 c. nuts (if you’re feeling frisky, I wasn’t on this particular day).

and, the secret ingredient…

what’s that lurking in the left corner??

1 can of chickpeas!

WHAT IS THIS SORCERY?!

This is deceivingly easy to make.

Step 1.  Drain the ‘peas.

Step 2.  Taste test ingredients for optimum freshness.

Just making sure there’s nothing wrong with it..

Step 3. Put everything in food processor EXCEPT THE CHOCOLATE DON’T PUT THAT IN.

Step 4. Blend the CRAP out of it.  You might need to adjust the ratios depending on how you like it; I find that the best way to do this is by adding more or less milk.

using telekinesis to optimize deliciousness

It should look something like this when you’re done:

healthy goop.

Step 5.  Put it in a bowl. I know this is difficult.

You can lick the bowl. Which you can’t get salmonella from. What what?!

Step 6. Take your chocolate bar, and break up little pieces of it into your dough.  It’ll melt a little bit because it’s warm from the food processor. This is ok. And delicious.

Break that s**t up. Like a bad boyfriend.

And you’re done! Should look something like this:

Maybe you will eat it with biscotti, maybe you will eat it with bread. Or perhaps with a cookie. I don’t know. Isn’t choice wonderful?

It’s really good straight out of the fridge in the morning, afternoon, or midnight.  Basically, whenever. I eat it like this:

Here’s how I enjoy it.

I adapted it from this recipe to make it a little more sexy with the dark chocolate and real sugar because fake sugar is just gross.    Hope you all enjoy!

Rain runs

Graduation.

Hey guys, I graduated! So what’s next?

1). A photo series this summer that will be an individual art project.
2). Two engagements!!
3). Getting ready to move into my new apartment in Cambridge, MA.
4). Starting graduate school.. scary!
5). Making sure to post every week for you wonderful people!

Not me, but I just love this photo.

Trifle.

Someone asked me once why I wasn’t a food stylist or food photographer.. it’s probably because I’d eat everything before I’d be able to take a picture of it.

Top.

Trifle layered with poached pear custard, angel food cake, and strawberries and blueberries macerated with creme de cacao. Delish!