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january week 1 – check-in

7 Jan

it has officially been one week of no television for me. i have to say that this week was made a lot easier by having the company of my sister-in-law and my niece for the majority of the week. we got some good workouts in and got to spend some quality time together.

tomorrow afternoon i will be photographing some maternity shots for some very close friends of mine, clay and denise – i will post pictures up once they are done.

monday i go back to work and i think this might actually be where the challenge gets a bit tougher for me. after a long day of work, i often like to come home and unwind my brain by watching t.v. so, it will be challenge trying to figure out what to do when i don’t want to do anything.

this week i was able to figure out a way to take photos of my food for this blog and i wanted to share a couple “behind-the-scenes” photos with you because i just think the set-up is hilarious:

this is my husband, jared, helping hold up our sunlight to get some light on the loaded bowl (recipe below). we pulled our black blind all the way down to cover an upside down superstore bin that creates an infinity screen. so funny. we live in a small space (ie: we live in community in a house that currently home to: jared and i, our friends wes and rachel who co-own the house with us and their son, judah, our friend josh, and our transient guests, my brother in law daren, his wife kerri and their daughter, eilir, as well as our friend who is visiting from egypt! full house!!!) – this was a creative way to capture my food while not having to find room for more equipment!

the loaded bowl – serves 12

ingredients

3 c. quinoa, rinsed and drained

1 can black beans, rinsed and drained

1 pint grape or cherry tomatoes, halved (or diced fresh vine or roma tomatoes)

1 c fresh chopped cilantro

2 avocados, pitted peeled and diced

fresh lemon juice (to prevent avocado from getting brown)

s+p

juice of 4 limes and zest from 1 of them

for the dressing

1/4 c evoo (extra-virgin olive oil)

1/4 c white vinegar

2-3 cloves minced garlic

s+p

directions
1. Prepare quinoa according to package directions. Cover and set aside.
2. In a large mixing bowl, add beans tomatoes, and cilantro. Toss to combine.
3. Dice avocado, drizzle with lemon juice, and set aside in fridge.
4. Add all dressing ingredients to a food processor or mini chopper. Pulse until garlic is blended and dressing appears creamy. Set aside in fridge.

5. Fluff quinoa with a fork and add bean mixture. Season with salt and pepper and add lime juice and zest. Toss to combine. Serve in bowls, topped with avocado and drizzled with dressing, dividing evenly.

keeps well in the fridge for 3-4 days. note: i added chicken to make this dish a complete meal.

(this recipe is from my favorite magazine – clean eating magazine )

those of you who are journeying with me – how was your first week? have you solidified your january goal? have you found your first week to be difficult? easy?
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sean and jenny robinson

4 Jul

i had the honor of photographing my brother-in-law and sister-in-law’s wedding on june 25th. they were such a blast to photograph. an easy-going pair full of love for each other. enjoy. click on the image to see it bigger.

the tomato stack

6 Sep

an effortless, beautiful, and delicious salad

it is so rewarding when my passion for food and photography can be used together. i had so much fun taking pictures of this salad i made for some friends my husband and i had over for dinner last week. this salad is simple, but because it looks fancy, it really makes your guests feel special because you took the time to create something beautiful for them to enjoy. try this tomato stacker next time you have guests coming over that you want to impress!

ingredients:

– 1 vine tomato/guest – cut from vine with stem in tact

– fresh mozzarella cheese (also known as bocconcini cheese), sliced thin

-fresh basil

-salt + pepper

-balsamic vinegar + extra virgin olive oil

to make stackers:

using a sharp knife, cut off the bottom of each tomato to create a stable base. continue by slicing the tomato three more times and discard one of the middle portions (this ensures the stacker remains stable and doesn’t become too bulky once you start stuffing the layers). next, layer a slice of the fresh mozzarella and a large basil leaf between each layer of the tomato. i suggest putting some of the balsamic, oil, salt and pepper between each layer to ensure the cheese soaks up some flavor (fresh mozzarella is like a sponge, so it is really easy to infuse it with flavor). lastly, use the oil and balsamic when plating to create a simple dressing (however, use sporadically since you’ve already put most of the dressing within each layer).

i hope you enjoy this salad as much as i do!

the triplets

15 Jun

may long weekend: a robins nest i captured while the mother was away