Archive | 7:22 pm

Happy weekend!

19 Nov

It’s officially… MY WEEKEND!! That means I get to relax, right? WRONG. I work Friday, Saturday & Sunday. I’m volunteering at my job on Saturday for a pizza-eating contest they’re hosting (it’s okay, I get free beer!)… That’s the work stuff. Here’s all the FUN I get to have!!- NEW MOON comes out at midnight tonight but I have to wait until tomorrow to see it. I’m doing holiday family portraits for the Carlson sisters, portraits for the Caldwell sisters and portraits for my friends Kara & Lacy. LOTS of pictures to be taken!

Actually, aside from the friends that I’ve asked to model for me for projects of mine, I’ve had quite a few requests for portraits. Ohhh if you could see my smile & feel my excitement right now : ) Here is the portrait work I have lined up for myself with all this photography business (either by request, promises to friends, etc):

  • Carlson sisters (holiday)
  • Caldwell sisters (gift for mom & dad)
  • Sarah Boogren (pregnancy progression portraits for the next 7 months)
  • Kara Nordlof
  • Lacy Lafave
  • Jennifer Engstrom (portraits of her children)
  • Colton Newton & Brianna Ebenstein (couple portraits… maybe some engagement photos soon?!)
  • Valerie Sue Peterson
  • Sarah O’Neill
  • Christine Smessaert
  • Mandy Cowell
  • Scott Wanhala (bike stuff)
  • Chris Thomas
  • Jessica Katie Ohlsen (my final series for a class)
  • Cara Gould (my final series for a class)
  • Gene Ross (my final series for a class)
  • Jesse Carlson (my final series for a class)
  • Matt Mckindles (my final series for a class)
  • Cecily Browne (my final series for a class)

I have a lot of editing on my hands coming up : ) If you want to be a part of the portrait craze too and are in my area, please contact me about it!

Besides that, if you’re in the Marquette area this weekend, I’d highly advise you to come to Aubree’s on Washington St. on Saturday at 1 pm for the pizza-eating contest we’re hosting! Bring 3 cans of non-perishable food to enter the competition. Even if you’re not a part of the competition, we have a SWEET DEAL for those of you 21 & up- $4 pitchers of Labatt Blue & $5 pitchers of KBC Red Jacket ALL DAY!! It’s an insane deal and I hope a lot of people take advantage of it.

Okay FINE I guess I’ll let you see the final products for my mock 303 project. Also, since this blog is a smorgasbord of a million thoughts & ideas anyway, I’ll provide you with another one of my mom’s awesome recipes to try for Thanksgiving and a little something to get you even more in the mood for New Moon. Have fun!

Michelle: Caffeine (paint is still drying!)

Jessica: Laughter

Okay, this recipe is a family favorite for us. Mom makes it for every holiday, family get-together, whatever. She gets yelled at if she doesn’t so you’d better try it and see what I’m talking about…

Mom’s Cream Puff Dessert

Ingredients:

  • 1/2 cup butter or margarine
  • 1 cup water
  • 1 cup flour
  • 4 eggs
  • 8 oz. cream cheese (softened)
  • 4 cups milk
  • 3 pkgs. instant vanilla pudding (3 oz. each)
  • 1 large tub of Cool Whip
  • Chocolate Syrup

Melt butter in water. Add flour & cook, stirring constantly until it forms a ball (this will happen quickly). Turn into a bowl and beat in the eggs one at a time. Spread in a grease 9×13 pan. Bake at 400°F for 35-40 minutes. Cool. Mix together cream cheese and milk, beat until smooth. Add pudding, one at a time and beat. Spread over the shell once it’s cooled. Top with Cool Whip & drizzle with chocolate syrup. Chill for at least one hour.

Mom’s Tip: Add the chocolate syrup just before serving. The lines will stay more delicate-looking rather than running into the whipped cream. Use the chocolate drizzle sparingly. Dig in!!

And since midnight just can’t come soon enough for many of you:

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Finished!

19 Nov

After tomorrow morning, my week from hell will finally be over! No more projects & papers! Then it will be the weekend, followed by 2 days of [easy] classes & I’ll be headed home to Grand Rapids for THANKSGIVING!!! It won’t be a moment too soon either because my body NEEDS mashed potatoes and pumpkin pie- mmmmmm : ) For a week straight I’ll be able to concentrate on photographs that I want to take and no one  else can tell me what to do!

Remember my friend Katie that I raved about (see: I like your FACE!)? Her sister, Jesse got a hold of me yesterday & their parents want me to take pictures of the 3 sisters for holiday cards! Then today my friend Kim asked me to do portraits of her & her sister for a christmas gift they’re doing for their parents– pics, pics, pics!! I’m crazy excited for it all!

BACK ON TRACK- I presented my mock 303 piece today and no, I don’t have the final pieces to show you yet, but I have the next best thing! I went through and edited a few extra photos so I thought I’d share them with you here : )

Click on the images to see them in their full resolution!

Brittany aka B.Pops : )

B.Pops

Jess- i took a gajillion of her b/c the light was difficult....

... but then we just ended up with a ton of awesome ones : )

tree swings are sa-WEET!

jess

told you i had a million of her...

michelle 🙂

and here's britt's that i wasn't able to get onto a canvas : (

P.S. NEW MOON comes out in 2 DAYS!! I’d say I’m definitely Team Edward but WOW does Jacob look good in this one ; )

Oh you know what? what the hell- while I’m at it, I’m going to go ahead and pull the awesome card and give you guys my mom’s pumpkin pie recipe in light of the Thanksgiving spirit. It’s probably close to the same as any other pumpkin pie recipe but it was in the recipe book SHE made for me so it’s HERS!!

Mom’s Pumpkin Pie

Ingredients:

  • 2 eggs
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 1/4 cloves
  • 1 can (2 cups) pumpkin solid pack
  • 1 can (13 oz.) evaporated milk
  • single crust

Heat oven to 425°. Prepare crust. In large bowl, beat eggs slightly. Add remaining ingredients, mix well. Pour into crust-lined pan. Once oven is heated, bake for 15 min. then reduce oven temperature to 350° & continue baking for an additional 45 minutes. Knife should come out clean.

TIPS: Cover the crust around the edge with tin foil for the last 15 minutes so it doesn’t burn. If you’re going to use store-bought crust, stick with Pillsbury. Other off-brand crusts can be much dryer. For the Pillsbury crust, roll it out with a rolling pin to make it slightly larger than what they are in order to fit your pie pan well.

Woo Hoo, pumpkin pie!! Top it with a dollop of whipped cream– and I mean the REAL stuff that you have to use beaters to make and add sugar to! Hope this gets you as excited for Thanksgiving as I am!