• Let's blow this blog wide open!

    Let's blow this blog wide open!

    When I started this blog I was very strict and kept it to my professional work only but... Where is the fun in that!? The thing I have always loved about my work in commercial photography is that we get to create magic and often that magic revolves around celebration. In my home life, with friends and family, I am always planning, scheming, and frankly pushing for celebration. The universe can throw quite a punch but it also gives us lots of reason to come together and share joy. If you ever need some magic for work or home don't hesitate to call. 

  • Spring Blooms with Chocolate Cake

    Spring Blooms with Chocolate Cake

    Super Moist Chocolate Cake

    3 cups of sugar

    2 3/4 cups of flour

    1 cup plus 1 Tbsp. of unsweetened cocoa powder

    2 1/4 tsp. baking powder

    2 1/4 tsp. baking soda

    1 1/2 tsp. salt

    3 eggs

    1 1/2 cup of milk

    3/4  vegetable oil

    1 Tbsp. vanilla or very strong coffee

    1 1/2 cups just boiled water

    Preheat oven to 350 degrees

    Sift together all the dry ingredients into a stand mixer and blend briefly. Whisk the milk, oil, eggs, and flavoring together and then add to dry ingredients. Blend in mixer for five minutes. Gradually add the hot water and continue to mix on low until combined. The batter will be very thin. Pour into a prepared cake pan or lined cupcake tin. Bake for 25 to 30 minutes for a cake pan, 15 to 20 for cupcakes. Cake tester should come out clean but moist crumbs are a good sign. Do not over bake. 

  • Sake Macha Ice Tea

    Sake Macha Ice Tea

    A wonderful cocktail for summer!

    macha tea bag

    1tsp honey

    1 cup yuzu citrus sake

    juice of 1 lemon plus more for garnish

    ginger ale or prosecco

    Brew an 8 oz cup of matcha, add honey and lemon juice, set aside to cool. Fill two tall glasses with ice. Mix the sake with cool tea and pour into glasses. Top off with a floater of ginger ale or prosecco  and garnish with a slice of lemon. Very light and refreshing.

  •                            Cilantro Pesto with Spicy Shrimp Bon Bons

    Cilantro Pesto with Spicy Shrimp Bon Bons

    Cilantro Pesto

    4 cloves of Garlic

    1/3 cup pine nuts

    4 heaping cups or cilantro leaves ( 1 really big bunch, leaves picked and rinsed)

    1 1/2 cups grated parmesean cheese

    juice of 1 lime

    1/2 cup of olive oil (approx)

    1 pound angel hair pasta

    Toast the pine nuts lightly in a small skillet and set aside until cool. In a food processor, process the first four ingredients. Stopping after each ingredient to scrape down the sides of the bowl. Add the lime and salt and pepper to taste.

    With food processor running slowly add up to 1/2 cup of olive oil until mixture reaches a thin mayonnaise consistency. Set the pesto aside while cooking pasta. Toss pesto with pasta while still hot and serve immediately. Delicious served with Spicy Shrimp Bon Bons.

    Spicy Shrimp Bon Bons

    1 1/2 pound large shrimp

    juice of 1 lime

    salt to taste

    1/3 cup chopped dates

    3 Tbsp olive oil

    3 Tbsp pepper Jelly

    Peel and devein shimp. Toss with lime juice and salt. Set aside.

    Heat a large skillet, add olive oil, shrimp, and juices, saute until almost done. Add dates and pepper jelly. Continue to saute until shrimp are completely done and sauce has reduced to a sticky glaze. Serve alone as an appetizer or over pasta or rice.