As a photographer we value your wedding day and getting beautiful images of you, your families and friends. We narrow down images that make up the best story of your personality, your relationship with your new spouse, and your interactions with your family and friends. We also know that you have put so much time into all the details… including time picking out your wedding gown. Don’t set aside the option to have a bridal session after your wedding! After the wedding or after your honeymoon… before you get your dress even cleaned, it’s time to play! How often would you ever wear your wedding dress again? Don’t make your wedding day the last day you wear it… let’s have some fun.
I had such a great time photographing with an amazing group ladies on my team! In celebration of Día de los Muertos we had a photo shoot that was absolutely amazing! You can get more information about the differences between Halloween vs Día de los Muertos by going to Muy Bueno BLOG along with some amazing recipes to help celebrate the holiday… like yummy Persimmons Margaritas and Pumpkin Empanadas! It is nice to give everyone a little look into other cultures and traditions. I was lucky to be able to show this through the eyes of Yvette in memory of her grandmother. It really is a beautiful and meaningful holiday. View a video of all of the images from this celebratory photo shoot on You Tube: Dia de los Muertos
A huge thank you to everyone that came together to make this shoot happen on very short notice:
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- 5 tablespoons (or more) vegetable oil, divided
- 4 oz. small shrimp, peeled, deveined
- Kosher salt and freshly ground black pepper
- 6 scallions, thinly sliced
- 4 oz. mung bean sprouts (about 1 cup)
- Large green-leaf or Bibb lettuce leaves and mixed tender herbs (such as mint, cilantro, and Thai basil; for serving)
- Nuoc Cham (click for recipe)
Whisk flour, turmeric, salt, and 1½ cups water in a large bowl until smooth. Cover and let sit at room temperature 1 hour (this allows the rice flour to hydrate; the batter will get creamier as it sits).
Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook, tossing often, until cooked through, about 3 minutes. Transfer to a plate.
Wipe out skillet and return to medium-high heat. Add remaining 4 Tbsp. oil. Mix batter to reincorporate rice flour, pour ½-cupful into skillet, and swirl pan to evenly spread out batter. (Be careful: Batter will splatter.) Cook pancake, shaking pan occasionally, until almost cooked and edges begin to curl, about 4 minutes. Top with one-fourth of scallions, one-fourth of bean sprouts, and one-fourth of shrimp and cook until pancake is golden brown and crisp, about 1 minute. Using a spatula, fold pancake in half, forming a half-moon. Transfer to paper towels to drain. Repeat with remaining batter (mixing before adding to pan), scallions, bean sprouts, and shrimp to make 3 more pancakes, adding more oil to skillet as needed.
Cut pancakes into wedges. To eat, tuck each wedge inside a lettuce leaf along with some herbs and dip in Nuoc Cham.
Find the recipe here: Crisp Hoi An Pancakes.
Cheesy Fried Polenta w/Pan Roasted Balsamic Brussels Sprouts + Roasted Garlic Sage Oil – so good together! Find this recipe and more at halfbakedharvest.com