Sorry I didn’t get these posted before…kinda forgot about them! This year was the first time my kids had ever played with sparklers and they had a blast. I had my DH write the kids names for the last two shots…thought those turned out pretty cool.
I’ve got to get off here and work on a baby shower cake. I’ll post pics of that later in the week.
Have a great day!
Yep, that’s right…they’re my kids! Although they don’t always cooperate with me during photo shoots…like this day, for example. I took my kids to a new place to scope it out and get some shots – a park that’s about 15-20 minutes from my house that I had never been to! My daughter did pretty well, but the boy wasn’t in the mood. And it was HOT. And they would rather play on the playground.
It is an AWESOME place for shooting! Some cool old buildings on the premises, a train caboose that sits on a little section of track, lots of trees and nature. I can’t wait to take some clients out there! Get ready for photo overload!
Some on/around the caboose:
And some around the old buildings:
I don’t know what this building was…maybe just a shed. But I loved the feel of it.
The door had fallen off and was laying on the ground so I had her sit on it…
At this point my kids were hot and done with photos. I got some shots of the other buildings and such, but it’s taking forever for the photos to load, so I’ll do that another day.
I don’t have much time today for posting, so I’m gonna quickly give you the recipe for the Eggs Goldenrod that I posted about yesterday. Hope you try it and like it as much as we do!
6 hard cooked eggs
2 tsbp. butter
2 tbsp. flour
1 cup milk
1/4 tsp. salt
6 slices of bread
Cut the edges off the bread, butter both side and place in muffin pan to form ‘cups’. Toast in the oven until golden brown.
To make the ‘white sauce’, melt butter in small saucepan over low heat. Add flour, blend well. Add milk slowly, stirring constantly. Add salt and cook until thick and smooth, stirring constantly.
Cut eggs in half, remove yolk. Chop the whites and add to the white sauce, stir well.
Remove toast cups from pan and place on serving dish. Divide white sauce between cups and top with crumbled egg yolk.
That’s it! It’s delish, let me tell you! We first had this dish on our honemoon at the bed & breakfast we were staying in (Beautiful Dreamer B&B in Bardstown, KY…if you’re ever in Bardstown, the Beautiful Dreamer is *THE* place to stay!!!) and I absolutely loved it. She gave me the recipe and I’ve made it numerous times since then!
Have a great day…I’ll be back tomorrow to show you our “Sparkler Art”!
This weekend we were at my in-laws, and she has kept ALL of her kids’ toys & games, so our kids have tons of stuff to play with when they’re there. So, one day my daughter and I pulled out the Tinkertoys and made a Mansion! Complete with stairs to the front door and a built in pool! 
Well, my daughter said “Let’s build a house” and I said, no, we’ll build a MANSION! And she was like “NO!! I want a HOUSE!” And I explained that a mansion was a really big house, and she said “Oh. Okay!” So, here’s our fabulous Tinkertoy Mansion…
From the back
And from the front
And just for fun (as if a tinkertoy mansion wasn’t fun!) here’s our dinner from tonight…Eggs Goldenrod with bacon.
The recipe will be coming tomorrow!
These are some that I did for others as trial versions and they decided not to use. So, they’re up for grabs!
Because they’re premade, they are only $15 for me to make basic changes (font, add your name, etc). If you want major changes, it might be a bit more ( but the max is $25 for a custom logo). As always, once a logo is purchased, that design is no longer available, so snag them up while you can! (One has already been sold!)
Anyway, here are the new ones:
Happy Shopping!
So, technically it’s the 5th…and in 5 minutes it will be the 6th! But, I wasnt’ able to get any shots of fireworks until tonight. They put on a show at the local marina, so me, the kids and my grandmother went down to watch them. I wasn’t able to get a GREAT view…I would have liked to have been down a little closer to the water so I could get some reflections in the water, but I couldn’t. I had my 81 year old mammaw with me and she couldn’t trek down that far.
SO…this is what I ended up with…these are my first tries at “real” fireworks photos, so please be honest with me. How did I do? For the photogs out there…I shot these at ISO 200, 5″SS, and my Fstop was anywhere between 3.8 and 5.6 – I moved it around a little.
I had a photo shoot with my friend’s 3 adorable girls today. They are about 6, 4, and 2 years old. The two older girls were great, very cooperative. The 2 year old on the other hand, was not. She did NOT want to have her picture taken! I tried everything I could think of, and mom even tried bribing her with jelly beans and bandaids, but she just didn’t want much to do with me! I think I got a few decent shots of her though.
Getting the 3 of them together and all looking toward the camera, and all smiling was a bit difficult. No, it was VERY difficult! I haven’t finished editing them all yet, but here are a few of my faves.
The 3 girls together:
One of the FEW smiles I got out of the youngest:
Isn’t this face adorable?
And the beautiful big sister:
Have a great day!
My DH works at the hospital here, and about once a month some of the nurses have a potluck amongst themselves, and they invite my DH’s department to eat with them. They were having one tonight, so, he asked me to send something with him. I chose to send one of my FAVORITE ways to eat chocolate…a Chocolate Oblivion Torte. Can you say mmmmmmmmmmmmmmmmmmmmmmm? I didn’t get a pic of it, but here’s a photo I found online.
I wanted to share the recipe with you… It only has THREE ingredients, and it’s pretty simple to prepare.
CHOCOLATE OBLIVION TORTE
1 pound semisweet chocolate
1 cup butter
6 large eggs
Butter an 8″ springform pan that’s at least 2.5″ high and place a round of parchment paper in the bottom of the pan. Wrap foil around the outside/bottom of the pan (to prevent any seeping). Place this pan in a 10″ cake pan (you’ll use this for a water bath).
In a large microwave safe bowl, melt the chocolate and butter on high, stirring every 15 seconds. Remove from microwave when a few lumps remain, stirl until fully melted.
In a large metal or glass bowl, set over a pan of hot water, heat the eggs, stirring constantly to prevent curdling, just until warm to the touch. Remove from heat and place in mixer bowl; Whit until they have tripled in volume and form soft peaks.
Fold half of the eggs into the melted chocolate until almost incorporated. Fold in the remaining eggs until just blended and no streaks remain. Pour into the springform pan and smooth the top. Use the water from the pan you used to heat the eggs to pour into the CAKE pan (around the springform pan). Bake for 5 minutes. Cover loosely with a piece of buttered foil and bake another 10 minutes. Remove from oven and let cool on a wire rack for 45 minutes. Cover with plastic wrap and place in refrigerator until very firm, about 3 hours.
To unmold, wrap the sides of the pan with a hot, damp towel. Run a thin knife or spatula around the edge and remove the pan’s collar. To remove from the bottom of the pan, wipe the bottom of the pan with the hot, damp towel and inver it onto a plastic wrapped plate, and then back onto a serving plate.
So, I was at a friend’s house the other day and she has a new baby girl. I snapped a quick shot of her so I could show it to my hubby when I got home to show him how much she’d grown (she was a premie and was TINY at birth!). This wasn’t meant to be a big professional shot or anything, just a quick snap of the shutter for a visual aid to my husband . So, anyway, here are a couple conversions of the shot…please vote on your favorite…I can’t decide which I like best – the color, chocolate b/w or the regular b/w. I thought I might get one printed to give to the mom.
Thanks!
COLOR version
Chocolate B/W:
Regular B/W:
Have a great day!
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