Fresh from Florida

Well, I am officially back from my mini vacation to Florida. Florida was beautiful, 85* and sunny everyday! I had my camera on me the whole time, and was loving being a tourist, taking fun silly pictures of pelicans, and boats. Fun. I am considering adding a "travel" section to my website, just for fun. The more the merrier right? Ha. I figure, if someone wants me to go to a beautiful place and take pictures, and pay me on top of it, WHY NOT! With all that being said, it snowed in Chicago yesterday...Lame. But I believe that it has all melted in one days time, so in my mind, it never happened. So I figured I would provide you with some of my sunny pictures to inspire more spring thoughts!

And on top of that I am having a print sale, 20 % off entire order. Just enter the coupon code: SPRING at check out. Sale is going until May 1st, and the coupon is a one time use, so use it wisely!

FOOD IS ART IS LIFE

RAW

As I am sitting in O'hare airport in chicago happily people watching, I read a rather interesting article in the new issue of PDN. The article discussed Bon Apetit magazine's new appoach to photography. They have started styling less and usibg a much mre raw look to the photography. I think the photography is inteesting and I understand the idea. Bon apetit said that theuy are doing tthis to get new readers and to attempt tpo be different. The most interesting part of the article was they admitted that they were hiring potait photographers to do the shoots. They noted many of the photographers were very hesitent to do the shoots, but eventually gave in. So my questiom is, do I start marketing myself as an "anything" photographer and create mediocre images and not really concentrate and hone and perfect my skill? Is that what Bon Apetit is indirectly saying. Should I start shooting my portraits with out a hair/make up/wardrobe stylist and call it "raw and a new look", instead of really saying what it is....the economy sucks and everyone is cutting budgets?

I think I will be RAW and say it how it is.

St. Patrick's Day Spirit

Irish Diplomacy~
The ability to tell a man to go to hell so he'll look forward to making the trip.

Stuffed French Toast

As I sit at my kitchen table "office" I can't help but finally breathe a sigh of relief. I am surrounded by my new food and wine mag, a dish of fresh strawberries, and a delicious cup of French Vanilla coffee editing photos. A great way to start my day. But in all honesty, I haven't been sighing many reliefs, lately. We are all apart of these tough times right now, and I have been watching and experiencing my photography career slowly diminish. I have not been in this industry very long, meaning I don't have a healthy bank account to keep me afloat for many months of NO work. Since November, my assisting career has been slipping. Recently, my main client Pettersen Associates, a catalog house in the West Loop closed its doors after 30 years of being in business. That was incredibly hard on me, financially, and emotionally. I never thought they would be part of this crisis. So needless to say, after that, I took a step back, and reevaluated my situation. I knew I had to do something fast to keep my bills paid, because let's just say, the people that were calling my phone were NOT clients, or my friends, if you know what I mean. As of February, I officially became a photographer during the day, and a bartender at night. This adaptation of my career path is natural to me. Bartending has always been my fall back career, it is fun, and quick money. I am not happy about having to do this, but a girls gotta do what a girls gotta do. I am working on restructuring my career in the photography industry. I am working on a new self promo, and believe it is time I spread my wings as a far as they can go, and see what happens. Only time will tell....

But on a lighter note one of my best friends from my childhood came to visit me last weekend, and of course we HAD to have Stuffed French Toast and Mimosas! I love Stuffed French Toast, it makes me feel fancy and it tastes delicious. This recipe can be adapted with any kind of fresh fruit, I only ask that you always use fresh fruit. Make it seasonal, the more combinations the better. Enjoy!!!

STUFFED FRENCH TOAST
serves 4

8 slices of Challah Bread
1 Tub Whipped Cream Cheese
1 Pint Strawberries (sliced)
1 Pint Blueberries
4 Lg. Eggs
3 T Milk
1/2 t vanilla
1 T sugar
1/2 t cinnamon

1. Spread each slice of Challah Bread with a layer of cream cheese, evenly distributing the entire tub between all pieces of bread.

2. Place as many strawberries, and blueberries on 4 of the slices of bread. You are essentially making a berry and cream cheese sandwich.

3. Place remaining slices of bread on top of berry slices.

4. In a deep place mix the eggs, vanilla, milk, cinnamon and sugar together.

5. Heat skillet over medium heat, and grease according to your preference using cooking spray or butter.

6. Dip each "sandwich" in egg mixture and add to warm skillet immediately. Toast until golden brown on both sides. Aprox, 5 min a side.

7. EAT with powdered sugar and syrup and ENJOY!

FOOD IS ART IS LIFE