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butternut squash curry
March 10th, 2010Comfort food at its finest. There is nothing like a good, hot dish of curry and rice.
Butternut Squash Curry
Ingredients:
1 1/2 cups brown basmati rice
2 1/2 cups water
3/4 tsp fine sea salt, divided
2 Tbs refined coconut oil (I ended up using EVOO)
1 onion, cut into 3/4-in chunks
3 cloves garlic, minced
1 can diced tomatoes
1-1 1/2 cups vegetable stock
1tsp ground cumin
1 tsp ground coriander (I didn’t have ground, so i used crushed whole seeds)
1/2 tsp turmeric
1/8 tsp cayenne
1/8 tsp cinnamon
1/8 tsp cardamon
1 lb red potatoes cut into 3/4 inch chunks
3 cups (or so) of chopped butternut squash
1 1/2 Tbs lemon juice
1 Tbs chopped fresh cilantro or Italian parsley
Directions:
In a 2-quart saucepan over high heat, combine the rice, water and 1/4 tsp of the salt. Bring to a boil, reduce the heat to a simmer, cover and cook until the water is absorbed and the rice is tender, about 30 minutes. Remove from the heat and let the rice stand, covered, at least 10 min.
While the rice is standing, make the curry: Heat the coconut oil in 10-12 inch skillet over medium high. Add the the onion and cook, stirring occasionally, until almost tender, about 3 minutes. Stir in the garlic and cook 1 minute more. Add the tomatoes, stock, spices and the rest of the salt. Bring to a boil and add the potatoes and squash. Return to a boil, reduce to a simmer, cover and cook- stirring occasionally until the potato and squash are tender- about 20 minutes. Remove from heat and stir in lemon juice.
Serve over rice sprinkled with cilantro or parsley
instant film
March 9th, 2010On Sunday, I had the pleasure of meeting and assisting photographer Ezra Marcos on an amazing retro lifestyle shoot. You can see his sneak peak here. Look for me on that post (hint: floral shirt).
In December, I purchased the Fujifilm Instax Mini 7s. I have been using it to capture special moments in my personal life and am absolutely in love with the pictures it produces. I usually always have it in my camera bag, but have never pulled it out for a session until Sunday. The pictures couldn’t have fit with the theme of Ezra’s shoot any better. I am so pleased with them. Here are a few:
coconut milk kefir smoothie
March 9th, 2010The following information on Kefir was found here.
Kefir (pronounced kef-EER) is an ancient cultured, enzyme rich beverage made from animal milks that contains the friendly probiotic bacteria found in yogurt as well as beneficial yeasts that help to improve the health on intestinal flora. Think of it as drinkable yogurt. It has a tangier taste than yogurt and a thinner consistency. You can drink it plain, season it with spices, or used to make salad dressings, uncooked soups, or fruit smoothies.
But I don’t consume dairy..Enter coconut milk. Coconut has been making headlines over the last few years. Coconut products contains monolaurin, a fatty acid found in human mother’s milk, which has proven antiviral, antibacterial, and fungal properties that support natural immunity. It has a creamy taste and texture that’s similar to cream (with half the fat and calories) or milk (when diluted). It tastes on the flavor of what you mix it with, making it ideal for both sweet and savory recipes.
Benefits of coconut milk kefir:
It’s formulated with 10 active & live cultures
It’s soy free & dairy free
It’s a good source of calcium and magnesium
It’s rich in medium chain fatty acids
Coconut Milk Kefir Smoothie
1 cup coconut milk kefir (I used vanilla)
1 small/medium frozen banana, sliced
3/4 cup-ish frozen mixed berries
I also tossed in a few cubes of canteloupe
Combine all ingredients and blend until smooth.
lilah louise | 3 days
March 8th, 2010I almost missed her. I scheduled my trip to Kansas in December around Lilah’s due date, but with newborns it is NEVER that easy. When Lilah still hadn’t arrived on her due date, I decided to change my flight in hopes of getting the timing right. Even that nearly flopped. Lilah finally arrived at 5:51 am on Sunday, December 27th-weighing just over 8 lbs and 18.5 inches long.
Jodi and Lilah made it home from the birthing center on Tuesday and I did her session Wednesday morning- hours before my plane left! I don’t think I have ever completed a newborn session so quickly and with such great results. Jodi and Cory are naturals in front of the camera and Lilah so easily soothed.
They seriously take my breath away!
Look at those cheeks!
It is so easy to take wonderful photographs when you have such beautiful subjects.
This is one of my favorite pictures of Jodi. The look on her face is so telling and it warms my heart.
The color image on the left is hanging large and in charge in the office of the doctor who delivered Lilah. Talk about ecstatic!
Jodi and Cory, I am so very happy to have had the opportunity to photograph all of your milestones (so far!). I feel incredibly privileged to still have you in my life even though we are thousands of miles apart. And I am incredibly appreciative of you opening your home to me just days after giving birth and the day after coming home from the hospital. I hope you cherish these pictures always.
P.S. I have film images from my vintage camera that I took in the hospital being developed right now. Fingers crossed!
ashrayaparavrtti
March 8th, 2010Ashra-huh? I’m currently reading “The Face on Your Plate” by Jeffrey Moussaieff Masson. This word appears on the very first page.
Ashrayaparavrtti is a Sanskrit word. Paravrtti- is like a somersault, ashraya- is one’s home base. Essentially, it means letting go of everything you have always believed or understood for a leap into the unknown. As Masson writes “Many people become vegan in just that way: a sudden moment, a blinding insight, a turning one’s back on conventional wisdom- in this case- a conventional diet.”
10 days ago, I stopped consuming all foods that come from animals. No beef, poultry, fish, milk, butter, cheese or eggs-and it has gone much smoother than I anticipated. It really wasn’t even a decision I had to make. In my mind, there was no other choice. I’ve had countless people ask me “why” or “don’t you think you’ll miss meat?” if they don’t ask either of those things- they call me a hippie. I want to keep my blog neutral, so I won’t preach about my opinions on this topic. However, if you want to know more, you can read this and this and/or watch this.
So now that I’m not eating meat, what do I eat? Lots of fruit, beans, veggies and whole grains. The key to keeping sane is to not deprive myself. I didn’t think it was possible, but I am more in love with cooking now than I have ever been! Taking a traditional meal or dessert, turning it vegan AND having it taste as good (if not better) than the original makes me jump for joy.
Here are two dishes I made back in January before actually making the transition.
Butternut Squash and Pomegranate Galette
Original recipe courtesy of Sunday Suppers
Savory Pie Dough :
3 cup all-purpose flour
1 teaspoon salt
20 twist of a pepper mill
1 cup of Earth Balance, separated in small chunks
1/4 cup ice-cold water
½ butternut squash – halved and deseeded, and sliced
½ red onion sliced with root end still intact
3 tbsp Earth Balance
2 tbsp chopped fresh sage
Handful of pomegranate seeds
4 tbsp chopped toasted walnuts
Salt
Fresh pepper
Good quality extra virgin olive oil
Measure out flour, salt and pepper into a food processor. Mix well. Add the Earth Balance and pulse till butter resembles small pea size pieces. Add water while pulsing processor. Stop once the dough becomes a ball. Lay out a piece of clear wrap, lay the dough on it, flatten to a thick disk (or two) while wrapping. Allow to rest for at least ½ hour. (Dough Recipe by Camille Becerra )
Preheat oven to 400 degrees.
Slice the squash and cut the onion into equal width wedges—about ½ inch thick. Mix with Earth Balance, sage, salt and pepper and toss.
Roll out dough on lightly floured surface into 12 inch round and transfer to baking sheet. With each wedge beginning at center of the dough, fan squash and onions into pinwheel shape, overlapping and covering entire center of the round—leaving a few inch border. If you are making a large galette, you can form an outer row of veggies. Gently fold remaining dough over the edge of the filling, forming a freeform tart crust. Beat egg with a splash of water and brush over the crust. Bake for 50 to 55 minutes or until crust is golden brown and squash pierces easily with a fork.
While tart cools, sprinkle toasted walnuts and pomegranate seeds over top.
When ready to serve drizzle generously with very good extra virgin olive oil. Crack fresh black pepper and sprinkle coarse sea salt.
*While this tart was fairly time consuming to make, it is TOTALLY worth it. I can honestly say it is one of THE best foods I have ever tasted.
Next up:
Vegan German Chocolate Cake
Icing: (recipe from here)
1 cup plain soymilk
1/3 cup coconut milk (may use lite coconut milk)
1 1/4 cups sugar
1 teaspoon vanilla extract
1/3 cup cornstarch mixed with 1/4 cup water until smooth
2 1/2 cups sweetened flaked coconut
1 1/2 cups chopped pecans
In a medium saucepan, mix the soymilk, coconut milk, sugar, and vanilla together. Add the cornstarch mixture and cook over medium-high heat, stirring constantly, until mixture boils and thickens. Cook for one minute after it boils. Remove from heat and stir in coconut and pecans.
Allow to cool for about 10 minutes (mixture should still be warm) before spreading on cake.
Makes enough for one 2-layer 8-inch cake. (I used a cake slicer and cut the 2 layers into 4 layers)
Tell me those dishes don’t look delicious!
megan and eric | part 2
February 17th, 2010As promised, here is part two of Megan and Eric’s wedding. The ceremony and reception both took place at the historic Casa Marina Hotel in Jacksonville Beach. It was a great location for an outdoor wedding and they easily made modifications for the rainy day.
I love photographing Megan- she is so expressive. Her excitement here makes my heart happy.
Catching a tender moment during the ceremony while the guitarist played “I Will Be Here”.
Mr. and Mrs. Spurling!
Megan was such a classy/elegant bride.
We braved the rain for a short while…
before taking cover inside the hotel to stay dry and snap a few more romantics.
To me, these images feel like they could have come from the viewpoint of another hotel guest.
A delicious brunch reception
Two of my favorite food shots, ever. OMG- the waffles were too good!
As were the cupcakes- probably the BEST I’ve ever had.
I quite like all the laughter and facial expressions going on here
Fave!
One of the best parts of this wedding? Guests who ACTUALLY danced- and boy did they dance. Enjoy.
Thank you Megan and Eric for letting me a part of your beautiful wedding. I wish you two nothing buy happiness in the years to come. Hugs.
megan and eric | part 1
February 11th, 2010Megan and I took a few classes/worked on projects together at the University of North Florida. When Megan graduated a year ahead of me, we lost touch until I found out that we had a mutual friend in Lowrie. Short Story- I had just bought my first camera around the time when I first met Megan back at UNF. I actually tried to get her to sit for me so I could practice portraiture, but we could never coordinate it. Nearly three years later, I finally got my chance. 
I arrived at Megan’s historic Casa Marina suite before the sun even come up on a rainy and very dreary day- perfect for a wedding at the beach, yes? There wasn’t much natural light available with the combination of a one-window room and clouds blanketing the sun- but it ended up creating a really great mood for the photos.
No Bridezilla here- just a sweetness.
Megan’s dress was STUNNING. It sings (there’s no way it could scream) elegance. This was an example of a dress that was just meant to be worn on its bride. I am in love with the colors and slight grain (due to the darkness) of the left image.
Getting ready shots are my favorite part of the day- the way anticipation reveals itself in each bride is different. The next several images show it better than I can put it in words.
Her expression in these really says it all. These next 3 are some of my very favorite bridal portraits, ever. These pictures were taken in a near dark room, with the sun just rising up over the ocean and diffused by the clouds.
Can’t forget the groom- a handsome military man.
Sand dollars as place cards-genius.
More to come soon- stay tuned!
makayla | 11 days
February 3rd, 2010The day I learned Erica was pregnant with Makayla, I started making plans for her newborn session. I just knew her little girl would be born with a head full of silky black curls and beautiful lips. Makayla’s session was near record setting- we cranked it out in just under 2 hours. It was the final session shot in my old studio- aka: my old bedroom. It was absolutely wonderful being able to have little set “stations” placed all over the room with backdrops already in place and beautiful light streaming through those big old windows. I no longer have access to it, so I will continue doing “house calls” until I can secure a new spare room in someone’s home with large windows. If you have one that you’d let me rent out, shoot me an email!
Makayla was the smiliest baby ever!
How can you not “AWW” at that face?
My favorite from the session
But this one is a very close second
I love all the “smiles” I got during this session, the hair and the rows back rolls. What a little dumplin!
