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!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: