Senior Year is nearly finished for many Pacific Northwest high school students.
I had the pleasure of working with Hikaru, a Senior from Packwood HS and exchange student from Japan. We took to the Washington State Capitol for this photo session on a clear and very brisk morning. The flowers were in full spring bloom.
Hikaru had the opportunity to make her journey to the US through a high school exchange. She has been enjoying the adventure so far and will return to Japan in the summer to finish out another year of school before deciding on college. This very bright young woman will do great in whatever she does- the adventure continues! Good Luck to you Hikaru!
I’ve never had an immediate passion for newborn photography. I’ve always thought of it to be posed, pressured, and expensive. Over the last few years, my personal compass has needed an adjustment when it comes to newborn photography. First, many of my closest friends have had children recently and second, there is a need to capture the sweet first few days as they pass so quickly with the rush of visitors, appointments, feedings, and (maybe) sleeping.
With one of my close friends having a happy and healthy baby boy a few weeks back, I couldn’t help but offer to take a few photos of his sweet little self for their memory books.
We approached the photos as an afternoon in his nursery and 100% up to his sleep & feeding schedule. Using simple blankets and using natural light, we managed to capture some very sweet faces. He is bright, beaming, and such a sweet little guy. I can’t wait to capture more as he grows.
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.