It’s Tuesday morning, February 13th. I just emailed the slideshow preview to my bride from Saturday’s wedding and now I’m getting ready for our next wedding in just a few days in sunny warm Playa Del Carmen, Mexico YAY! But first I wanted to share some of my favorite images from Saturday’s wedding and also talk about what made the day so perfect. The number one thing that made the day so absolutely perfect was good communication and trust. I can’t stress enough how trusting the professionals you have hired to do their job and listening to the recommendations they provide will make your wedding day seamless. When I am helping my couples plan the wedding day, I send out a form that outlines a typical wedding schedule, along with information to help you plan your perfect dream wedding. Every wedding is different, so individualized attention needs to be given. Liz had some ideas of what she wanted her day to be like, lots of different ideas for things she wanted to do, but she wasn’t sure how much time it could end up taking, and which things would actually work the way she had imagined. She also knew that she wanted to capture some fun wedding party and bridal portraits with a scene that captured the essence of a Minnesota winter since she was having a Minnesota winter wedding. I took all of these things into account and scouted out a few locations that were close enough proximity to her venue that we could make it work with her schedule. She also wanted to make a pit stop at a fun bar that had fond memories from (The Gasthaus Bavarian Hunter) Looking at her timeline I determined that the sun would be at the perfect location that it would be just peeking behind some very tall mature pine trees very near the bar that she wanted to go to right at the time of day that they would be going there following the ceremony. That was going to be the perfect spot for photos. I took a photo and texted it to Liz, she agreed. We had our Minnesota winter wedding all planned. O.K., there was a little more to it then that but that was one of my favorite parts of the planning. Here’s just a small handful of my favorites from the whole day (below), and this is what Liz had to say when she saw her slideshow this morning (it made my day)

Good morning Michelle!!!

I could not have thought of a more PERFECT way to wake-up this morning in Maui than watching your video. HOLY MOLY THOSE PICTURES ARE ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ I sent the link to our parents, I think they’ll enjoy it (almost) as much as we are because I can’t stop watching it.

I have no doubt that our wedding would have not been the same at all, and not in a good way, with anyone else. You and Trent were so kind and wonderful and SO incredibly talaneted! Our entire bridal party loved working with you and all of our family and friends commented on how at ease you made everyone. You were the main reason Saturday was so perfect, thank you!!!!

You can do whatever you want with the pictures, they are your and Trent’s work of art 😊

Again, I can’t say enough how appreciative Tom and I are for everything you’ve done and we have absolutely nothing but amazing things to say about you (and Trent of course) and I hope we’ll get to work together soon 👶🏻❤️

XOXO
Liz

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Yes, you CAN make these at home! It’s perfectly safe, I promise! Trent calls me a recipe wizard. I prefer a food biologist-hahaha!…as I can remember how different ingredients react with one another and create recipes pretty successfully. I must say, I’m pretty proud of this one, and after a little trial and error, I came up with a fool proof method for these and they are SOOOO good! They have a delicious vanilla-egg-custard flavor, soft center with a crispy crunchy texture on the outside. It’s amazing when you think about how many of my recipes have the same ingredients: egg, flour, vanilla, water and yet they are all so different.

Here are the ingredients:
2 cups water
2 T. butter
2 T. sugar
1 tsp. vanilla
1/2 tsp. salt
2 cups flour
2 eggs

You will also need some oil for deep frying and a pastry bag with a large star tip for piping the dough. I recommend reading through the recipe in it’s entirety before you start so you can be prepared.

Directions:
line a couple of baking sheets with foil, spray the foil generously with cooking spray. I use coconut oil spray. Set aside.
In a medium saucepan, add the water, butter, sugar, vanilla, salt. Bring just to a boil. Remove from heat, add the flour all at once, stir rapidly until well blended. transfer the dough to a large mixing bowl. Beat (or mix) the dough on medium speed for one minute to further glutenize the dough and cool it slightly. Add the eggs, beat until well blended. Place 1/2 of the dough into your piping bag. I used 1/2 at a time because it made it easier to squeeze the dough through having a smaller amount in the bag. You’ll want to try to squeeze hard to achieve a nice fat churro. Squeeze each churro onto the oiled foil lined pans. Once the pan is full, place in the freezer. Freeze until firm-about 30 minutes. Continue until all of your dough has been squeezed out into your churro shapes and placed into the freezer.

Prepare for frying:
Select a pot large enough to fit your churros into, you’ll be frying them about 3-5 at a time, fill pot about two inches with oil. I used peanut oil, but you could use vegetable oil. Heat oil to about 350 degrees. If you do not have a thermometer, just put one of the churros in the oil to try it out. I used a thin pancake flipper to gently remove the frozen churros dough from the foil lined pan. Remove them one at a time, gently placing them into the oil. They should puff up a little and cook until golden (as shown) and still a little soft in the center. Remove from oil with tongs, Set them on a paper towel. Once they are cool enough to handle, roll them in some cinnamon sugar and eat! They are really best fresh, but you can keep the leftovers in an air tight container and warm them in the oven the next day.

Enjoy!

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2017 was another great year! We had the incredible honor of photographing 15 amazing weddings, 82 photo sessions (including lots of dogs of course), engagement sessions, families, babies & high school seniors. We traveled to 2 countries, and 11 different cities, documenting the incredible force that is love. Thank you so much to all of our clients, it has been an honor to be invited in to your intimate moments, you have inspired us beyond words!

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Have you ever made crème Brulee? It’s so fun to make, only because you get to use a torch…that’s always fun for me because another one of my favorite things is encaustic art, which uses an encaustic medium which is made from molten bees wax, pigments and damar resin to create beautiful pieces of art that are transformed further with hot and cold and yes, a torch. You can see some of my work here if you’re interested. Anyway, back to crème brulee!

The recipe:
1 quart of heavy cream
1 T. vanilla
1 cup of sugar, divided
6 large egg yolks

Instructions:
Preheat oven to 325 degrees
Place the cream and vanilla in a medium saucepan, bring to boil, remove from heat, set aside for at least 15 minutes.

In a medium bowl, wisk 1/2 cup of sugar and the egg yolks until well blended and starts to lighten a little. Transfer the crème mixture to a blender or pouring pitcher, this will help reduce spills during the next step. Add the crème to the yolk mixture, a little at a time, stirring continuously. Pour the liquid into six ramekins. Place the ramekins into a large cake pan or roasting pan. Pour hot water into the pan, just enough to come up about 1/2 way up the sides of ramekins, this will help to keep baking even. Bake 45-50 minutes.

Remove the ramekins and place into the refrigerator for at least 2 hours. Divide the remaining sugar equally over the top of each ramekin (about two full tablespoons each) Using a torch, melt the sugar and form a crispy beautiful amber top. Place them back into the refrigerator. They taste better to me if they have been refrigerated over night, but really you could serve them anytime if you want. be careful though, the edges of the ramekin get very hot from the torch, so at least cool them down first. I hope you like this recipe!

Enjoy!

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It’s been a while since I posted, I know my poor blog gets neglected. But I am really good at posting on Facebook and Instagram, so if you want to see what I’m up to, those are two great places to have a look-see!

First of all, the weather yesterday was AMAZING!!! After weeks of sub zero temps, 42 degrees felt like Spring, so we got pretty lucky because in a couple of days the temps here are expected to drop again. For today, it feels so great to be able to go outside without feeling like your face is freezing off! So anyway back to Catherine & Andrew: When I first met Catherine and her mom we talked about what was most important to them. Besides the obvious photography stuff, one of the things Catherine’s mom asked me about was what I would be wearing to the wedding. (It’s a traditional church wedding) I said something like what I was wearing today (which was a pretty business blouse from Ann Taylor with black dress pants, dress shoes, and some fancy jewelry, about a step below ballroom gown on the fancy scale. I was happy to hear this because it may be a small thing to some people, but to me it’s important. I would never dream of showing up to a wedding wearing jeans or a crazy wild obnoxious outfit. It’s just not my style. Plus, if I get in my second shooter’s shots, I don’t want to stand out like a sore thumb in the photos, I want to blend in. Anyway I knew we were a good fit right off the bat, and it was just solidified even more so after last night. These two are so sweet and so fun, I am really looking forward to their wedding in August! Thank you Catherine & Andrew! Here’s just a few of my favorites:

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