You are currently browsing the monthly archive for May 2009.
Friday morning looked gloomy and grey. I checked the weather forecase, which predicted more clouds and possibly rain. Oh well, I thought…you take what you get and make the best of it. Right before I left my one daughter looked at me and stated that the weather was going to be sunny and super ALL DAY. Thanks sweetie, I told her, thinking what a positive mind she had. As I drove to the Winnebago Valley Park, where the shoot would be, I could see blue skies to the north and…was I just imagining this or were the clouds going away…? By the time I got to the park the clouds were almost gone. Amazing!!!
I met Natasha last year when she and her mother came to visit me and see me and my work. Now I got to meet Joey. I think Joey smiled and made jokes the whole time. What a fun couple! What a treat! Later this summer I get to shoot their wedding as well. I’m very excited!
Here are some of my favorites. Enjoy!
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We were invited to a party and as always I bring a desert. I wanted to make something different. It’s usually always chocolate cake, my specialty! : )
I happened to see the rhubarb that came with our house and has continued to grow every spring. Memories of my childhood came to mind. We used to pick rhubarb and dip them in a cup of sugar to offset the sour taste. Rhubarb pie it was! I really had a fun time making it and hopefully I’ll have a reason to bake another one soon. Yummy! Below is the recipe I found and have saved, because it turned out swell. I have also made a pie with a mix of apples, blueberries, blackberries and raspberries. Highly recommendable as well.
Basic Piecrust
Makes top and bottom for a big pie
3 cups flour… Read More
1 tsp. salt
1 tbs. sugar
1 cup butter
1 egg
6+ tbs. cold water
First cool your betal bowl and mixer in the freezer for about 10 minutes.
Put flour, salt, sugar and butter (cut into chunks) into a mixer, until mixture resembles coarse meal. Beat egg in a cup and add water. While processing, pour liquid in gradually, mix 30 seconds at most. Divide dough into two parts, wrap each in wax paper and chill one hour, or freeze ten minutes. Keep extra crust on hand for another use.
Filling
5 cups rhubarb, sliced
1 ¼ cup sugar
¼ cup minute tapioca
2 tsp. finely grated orange zest
Mix and let sit for 15 minutes to bring out the juices.
Roll out a crust and drape over the filling.
Serve with vanilla ice cream and enjoy! M m m m m… : )
It’s been busy lately! No posts since April. Gosh…not good. I like to update my blog with new stuff often, but I guess life just got in the way. For all the parents out there…you’ll know what I’m talking about.
Here are some graduation announcement cards I have worked on for some of my seniors. A lot of the cards have the same basic design, but are tweaked a little to fit each persons personality. One of my clients told me jokingly that she wanted to order all of them. Fun! I wish you guys all the best.
Enjoy! Feel free to comment. : )
