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.
I get an opportunity every now and then to work on my more artistic photo project, “Girl in the Polka Dotted Dress,” and today was one of those days.
The dress is actually my sister’s; and a little too big, so I have to pin it to keep it from falling off of me. A real trick when I’m out in public. But today I stayed indoors.
I used to shoot a mask series, and this rabbit mask is one of my favorite props. He was just staring at me today begging to help me out with my photos.
I had a lot of fun.
I have both of Gwyneth Paltrow’s cookbooks, and this muffin recipe is from her first one, “My Father’s Daughter.” It is very easy to make, and pretty healthy. I, as usual, used what ingredients I have in my house, so it’s a little altered from hers.
Banana Walnut Muffins
1/4 cup plus 2 tablespoons canola oil
1 cup whole spelt flour
1 cup white spelt flour
1/2 cup barley flour
1 teaspoon baking soda
1 teaspoon fine salt
3 very ripe medium bananas
1/2 cup real Vermont maple syrup
1/4 cup brown rice syrup
1 tablespoon vanilla extract
1/2 cup raisins
1/2 cup toasted walnuts, chopped
(I can never find spelt flour, so I used unbleached all purpose and unbleached whole wheat flours. I also did not have barley flour, so I just used 1/2 cup of the whole wheat in its place. Also, I used 3/4 cups of maple syrup because I can never find rice syrup either.)
Preheat oven to 350 degrees. Line a 12-cup muffin tin or oil them with 2 tablespoons of the canola oil.
Sift the flours, baking soda and salt into a medium-sized bowl. Puree the bananas in a food processor or blender and then add the 1/4 cup of canola oil, syrups and vanilla and pulse to combine. Make a well in the flour mixture and pour in the liquid mixture. Stir just to combine and fold in the raisins and walnuts. Do not over mix or the muffins will be tough. Use an ice cream scoop to distribute the batter evenly among the muffin cups. Bake for about 25 minutes or until a toothpick tests clean. Cool in pan for a few minutes before removing to a cooling rack.