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 been in a rainy rut the last few days- our house got “the bug” that has plagued so many people this winter. It was strong enough to knock this normally energetic spark plug right out. I have had many afternoons of cozy clothes and tea to try to kick it back into gear. Now that I’m on the up (I think), I’m taking the time to slow down a little in the mornings on the weekend. Today was french press coffee at the table and browsing cook books from my Grandma. I’ve decided on a bean soup of some sort. Time for some good, warm food, and the mellow show with dogs at my feet. The world will be out there for me to take on next week- I am calling it a home bound weekend this weekend.
As you may have noticed, I love living in the Pacific Northwest.
There is endless nature to be discovered, scenery as far as the eye can see, and gifts only the cool damp weather can bring.
With the holidays in full swing, I thought I would gather a few pieces of my favorite place and put a wreath together. I chose to hop over to my favorite green belt and pick up the left overs from a recent wind storm. It was a win-win.
Here is what you will need:
Wreath form (I used a maple branch)
Various Evergreen Boughs
Start by forming your wreath by bending the branch into a circle. Wire together tightly.
Grab about 4 boughs at a time, laying them on the wreath form, and tightly wrapping with wire to secure them. I used several pieces of wire instead of continuously wrapping. Continue around the entire wreath form adding different sets of boughs for different textures. Wrap a hanger to the main circle of the wreath. Tuck in a garnishments-holly, pine cones, or as I did, curly willow branches.
Give to your neighbors- hang on your door- share a bit of love.
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.
Wishing him the best in his bright future!
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:
- 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.
It is the season for senior photos!
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.