I’ve added a portrait page to my website. Check it out if you’re interested!
This is the daughter of a friend of mine, but I would be happy to take portraits of anyone interested if you live in or near the Chattanooga, Tennessee area.
It’s been a while since I have posted anything here, but I have a good excuse. I’ve been busy.
I was laid off last January from my job of 30 years; so needless to say, I’ve been searching for another one. But to tell the truth, it’s been nice not having the pressure of going to a stress-filled place everyday. It’s been nice not having to leave my house if I don’t want to. It’s been extremely nice to spend more time with my husband who works out of our house, as well.
But we need two incomes, so I’ve had to start shooting commercial jobs to help pay the bills. I have a new website to help drum up some business; so if you know of anyone needing any photography in the Chattanooga, Tennessee area (which includes parts of Georgia and Alabama) please send them my way.
Of course I would be willing to travel to any exotic location if I had to – if the client paid for it, of course.
There are two blueberry muffin recipes I like to use in one of my favorite cookbooks, “My Father’s Daughter,” by Gwyneth Paltrow. This one is an altered version of the more healthy of the two. ( I didn’t have all of the ingredients called for, so I improvised)
1/2 cup vegetable oil (I used canola oil)
1/2 cup soy milk (I used 0% fat regular milk)
1/2 cup maple syrup
1/4 cup light agave (I forgot this altogether. I would have either added honey or more maple syrup.)
1 cup white spelt flour
1 cup whole spelt flour
(I used 2 cups of gluten-free flour and added 1 1/2 teaspoons xanthan gum)
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups fresh blueberries
Preheat oven to 375 degrees. Line 12 cupcake tins with papers. Mix the wet ingredients together in a bowl. Mix the dry ingredients in a separate bowl and pour in the wet ingredients. Fold in blueberries and divide among the muffin tin cups and bake for about 25-30 minutes. Check centers with a toothpick to make sure they are done.
Let cool a bit before eating.
I am extremely excited and thankful to have my first photographs published in the Homes & Design 2015 issue of Chattanooga CityScope magazine!!!!!!! Although I did not shoot the cover, (That was photographed by the very talented, Med Dement), I did photograph the other photos shown here. I wish I had shot the cover, though, because it is very beautiful. The other spread is of The Clay Pot in North Chattanooga. THAT was really a lot of fun to shoot. Everyone there is very nice.
Anyway, I am still learning, but having a lot of fun.
Thanks to everyone at CityScope for giving me a chance.
These two photos are from my new favorite cookbook by Katie Quinn Davies, “What Katie Ate on the weekend.” Here is the RECIPE if you want to make them.
I did not have, nor could I find the sour, or morello, cherries. And I also could not find the Dutch process cocoa powder. So I used dried cherries plumped up with boiling water and regular Hershey’s cocoa. They taste pretty good, but I bet they would be much better with the more expensive ingredients.
These are also from the same cookbook, Quinoa and Grape Salad.
I had most of the ingredients for this one. It’s pretty good, too.