…And I’m back!

Im back! Sorry for the absence – I’ve been gearing up for a very busy, very fun, June! First, I wanted to share a few photos from a session I did with the Sutton family right before I left for vacation to New Orleans. The weather did NOT cooperate, but that’s okay because we had fun with it anyway. I got to playing around with a photostrip action using a couple silly shots and ending with the final family shot.

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The next couple photos are the “kids” (teenagers and adults, really) and the shot of the three sisters together 🙂 I LOVED the coordinating leopard print accessories, such a fabulous idea!

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So the day after this shoot we flew to New Orleans, it was a hectic couple of days! Thankfully vacation was SO fun that the flights with a toddler didn’t seem so bad 😉 Here are a few photos from some of our New Orleans adventures.

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{Bike on Toulouse; French Quarter}

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{Live Oaks in City Park}

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{Lucy’s Retired Surfer Bar}

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Finished our last beautiful afternoon with an Abita at The Bulldog Bar in Uptown – highly highly recommend this place. Great food, fantastic atmosphere and obviously an awesome beer selection!

What do you think of the photostrip, yea or nay? Would you like to receive something like that from a session?

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Nawlins & 2 Recipes

It’s no secret that I am in love with New Orleans. I may not originally be from there, or live there now, but boy do I love that city. Since my little family is headed back that way in a few weeks, I thought I’d do a post about my favorite things in ‘The Big Easy’. Which happens to be the latest phrase I’ve been teaching my 17 month old daughter (clearly I have priorities).

The absolute first thing I always do fresh off the plane is make my husband or Dad take me to Cafe du Monde. I’m telling you here and now – there is nothing on this planet like cafe au lait and beignets. When I asked Little One if she was excited to try them for the first time all she said was “MMMMMM!” so I’ll take that as a yes.

Cafe au Lait and Beignets

Second, the music. Music anywhere of any kind. I love that I can stop and watch a Sax player in the French Quarter, catch a band at d.b.a. on Frenchmen or be lucky enough to see an impromptu performance at Jazz Fest.

Sax Player

Glen David Andrews and Trombone Shorty

{Glen David Andrews and Troy Trombone Shorty at Jazz Fest 2011}

3rd, the dessert. Normally I would say food in general (because good lord it’s amazing) but I can never wait long enough to take good photos of food when I’m there, so I have none. Whoops! I do however, usually have time to photograph my desserts and they are some of the best I’ve ever had.

Sucre Gelato

{Sucre Gelato}

Emerilas Banana Cream Pie

{Emeril’s Banana Cream Pie}

PS: I did say I would blog a couple of recipe wins I had yesterday, so here they are 🙂

Vanilla Pudding Chocolate Chip Cookies

http://www.twopeasandtheirpod.com/vanilla-pudding-chocolate-chip-cookies/

&

Naked Chicken Club Salad

Ingredients

    • 2 Chicken Breasts, cut into two more pieces, leaving you with 4
    • 1 1/2 Cup Panko Bread Crumbs, divided
    • 1/4 Teaspoon Pepper
    • 1/2 Teaspoon Salt
    • 2 Slices Bacon, Cooked and Crumbled
    • 1/2 Cup Shredded Monterey Jack Cheese
For the Avocado Salsa
  • 1 Avocado, chopped
  • 2 Roma Tomatoes, Chopped
  • 1/2 Teaspoon Olive Oil
  • 1 Pinch salt and Pepper
  • 1 Squirt Lemon Juice
  • Lettuce

Instructions

  1. Divide the bread crumbs evenly between two dishes. Add the salt and pepper and mix to combine.
  2. Heat the oven to 350 degrees.
  3. Heat a nonstick skillet over medium high heat with a drizzle of olive oil (or use bacon grease from cooked bacon, this is what we used).
  4. Place each breast in the bread crumbs, pressing down to help the crumbs stick (only one side). Once the pan is hot and the oil is beginning to shimmer, add the chicken and immediately turn down to low. Allow the chicken to cook for about 4-6 minutes, and the bread crumbs have turned golden. Remove the chicken to a baking dish.
  5. Sprinkle with a little bit of the separated bread crumbs. Place in the oven to bake for about 12 minutes. Remove from the oven and add the bacon and then cheese. Place the chicken back in the oven until the cheese is melted and the chicken is cooked through, another 8-10 minutes.
  6. Meanwhile, combine the avocados, tomatoes, olive oil, lemon juice and season to taste.
  7. Place lettuce on a platter and once the meat is cooked, allow it to cool for a few minutes, place on the lettuce and top with the salsa. Enjoy!