I spent the morning with this great guy in the downtown streets of Olympia. The bright colors we found throughout the alleys were a perfect match for his personal style. As the oldest of his family, his mom came along for the fun so we snapped a few of them together. It will be the start of a tradition according to Mackenzie’s Mom. Mackenzie is a senior at Timberline HS and has his sights on furthering his education after he graduates.
I have been wanting to get out into the woods a lot more lately it seems. My house needs some major attention in the cleaning department, but I keep finding really important things that seem to take priority. There are plenty of wet days ahead to take care of the “have to’s”, so I plan on taking advantage of the less rainy days to enjoy what is outside in this corner of the world- the Pacific Northwest and my backyard.
I’ve officially given in to autumn! It has been such an unbelievably beautiful summer in the PNW, it is hard to think we have to trade it all in for our grey and rainy usual. Today was sunny and crisp, so I thought I would honor the idea of autumn with a fresh apple crisp. I recently stopped by one of my favorite produce stands in Yakima Valley- Imperial’s Garden to pick up a few fall items this week and stumbled upon some lovely left alone apples for pennies on the dollar. They were just asking to be made into a delicious treat.
Here is what you’ll need:
Cast Iron Skillet
6 medium apples (peeled, cored, sliced)
1/3 cup brown sugar
4 tablespoons butter
1 tablespoon cinnamon
1 tablespoon vanilla
1 tablespoon salt
1 cup oats
1/2 cup brown sugar
4 tablespoons butter (cold/firm)
3 tablespoons flour
Preheat oven to 350 degrees.
Melt butter in skillet on medium low on cook top, adding sugar, cinnamon, vanilla, & salt. Once combined, add apples and allow to cook on medium for about 8 minutes or until apples show signs of softening.
Mix together topping ingredients using a food processor or a knife. Take skillet off cook top, sprinkle topping mix evenly over the apple mix.
Place in the oven and bake at 350 for 35 minutes. Serve hot or cold- preferably with a caramel sauce or vanilla ice cream.
This is my favorite time of year because I have the honor to spend my photography time working with new Seniors. This week I took to my favorite park and had the opportunity to work with Merrik, a senior at Capital High School in Olympia. He is a cross-country runner who knows his way around the drums- not to mention one of the most charming smiles around. Merrik has a Senior year full of adventure to look forward to and a great future ahead.
Or should it be more appropriate to call it “Fresh Plum” today?
I obtained a large basket of perfectly ripened Italian Plums this week from a colleague. To avoid the inevitable fruit flies that have run havoc around my kitchen this summer, I opted to make plum sauce.
Plum jam was really on my mind, but then I realized I was plum (ha!) out of my main canning staples. Enter Plum Sauce. It just sounds decadent over vanilla ice cream, cheesecake, scones, goat cheese toast, or even as a glaze on a slow roasted turkey breast- doesn’t it?
Here is what is needed:
4 cups of washed & halved Italian Plums
1 1/2 cup Sugar
3 tablespoons of lemon/lime juice
2 tablespoons of pumpkin pie spice
In a large non reactive sauce pan, pour plums, sugar, spices and lemon juice. Simmer on low-medium for about an hour and a half while stopping to stir and to make sure the mixture doesn’t over boil. 220 (f) degrees should probably do the trick. Your house will smell amazing. Meanwhile, prepare your jars for canning. While the jars are still hot, spoon the sauce into each jar, and process using a water bath. Lick the delicious leftovers off the spoon and swoon at the late summer taste of beautiful Italian Plums.
It is that time of year- everyone is back to school. This includes the class of 2015!
I was lucky enough to get a chance to take photos for my first Class of 2015 Senior this week- Tihalish. A football man with a successful future pointed in the direction of the sciences, this guy has a lot of great things ahead of him. Wishing him only the best in last year of high school ahead!
It is my favorite time of year; September. Where summer and fall collide in a crisp morning, warm afternoon kind of way. The cool evenings allow for more adventuring, and there is just enough light to enjoy an adventure before it gets dark. I spent some time up in Okanogan County this week. I’ve fallen in love with this gorgeous place and have been plotting how to uproot my current life and plop it on down somewhere up there. Here are a few beautiful things found.