Ginger Hair, Ginger Life

I had a brief dance with blonde for two weeks this month but alas, decided it wasn’t for me.

So I’m back to ginger in full force and my makeup game was STRONG yesterday so OBVIOUSLY that means I whipped out the camera and took some new shots.

Luci stopped by and “guarded” me while I was shooting, so I got a couple shots in with him too.

I particularly enjoy the last picture in this set, but it just reminds me that I really need to invest in a backdrop. The garage door is a great white canvas most of the time. But sometimes I really just want a plain, untextured background. It’s on my to do list.

Enjoy :)

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Poppy Fields and Memories

IT. HAS. BEEN. A. WHILE.

Have I been keeping up with the r/WeeklyPhotos 52 week challenge?

No. Because I suck. And I barely have time to do extracurricular activities outside of my work/gym, in truth. However, I am determined to catch up, so stayed tuned.

In order to balance out my schedule, I took the day off from the gym today and I had some time to shoot flowers around the house. Our gigantic rose bush is in bloom right now, but tonight I’m going to share my favorite photo of the poppies in our front garden.

My earliest memories of poppies hark back to summers in the country side of Romania. Our next door neighbors’ backyard was FILLED with poppies and toward the end of summer, their youngest daughter Maria and I would pick the dried pods and eat poppy seeds like they were candy.

I recall everyone telling me not to eat too much because it would make me fall asleep. But while Maria did pass the fuck out, I would be totally energized. They have the same effect to this day. These poppies, however, are nothing like the tennis ball sized beasts that grew as tall as my 5 year old self.

They’re gorgeous nonetheless, so please enjoy and come back for more photos soon! It’s flower season!

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Week 8: Zoom Burst x Technical

Definitely still playing catch up, but listen.

This zoom burst challenge really got me challenged. And I’m giving up on it. I know I’ve achieve it before – and you know what, I’ll include one of my favorite shots from that time at the end – but this time around? I cannot get it down. So I’m calling this one a wrap and moving on.

It’s not really an effect I try to achieve, like, ever, anyway.

And then, here’s an old selfie from 6 years ago! in Philadelphia, when Maria and experimented with our cameras one night. I think we got the zoom burst down that night.

Week 4: Quiet Moment x Creativity

I’ve got some catching up to do for r/WeeklyPhoto’s 52 week photo challenge. I didn’t like what I’d photographed in week 4, but I have some down time today to sift through.

Anyway, week 4’s challenge was Quiet Moment x Creativity.

I was taste-testing Sugarfina’s Bourbon Bears (super delicious by the way). I don’t think there’s too much creativity going on in this photo, but it is definitely on the serene side.

A Cozy Gnocchi Soup for Rainy Days

Hey fam.

It’s a windy, rainy day today and I have the weekend off, so I was feeling the cooking fire under my butt this morning and I made brunch (bacon, eggs, and cheese bites) and lunch/dinner – a gnocchi soup that’s so good, my friend Betsy has even made it. And the only reason I mention that is because we’re both stubborn people at times and it’s difficult to convince each other to do simple things like HEY WATCH THIS MOVIE. But HEY, she tried this soup and has added it to her cooking lineup, so that’s awesome, right?

Anyway, the original recipe is a vegan version – that I’ve made until Christmas and Easter lent. However, today I made it with reduced fat milk and it turned out just as well.

Here’s the link to the original recipe. And here’s the recipe breakdown if you don’t wanna move your eyes from the gorgeous photos I took of my soup.

Ingredients

2 tbsp. olive oil
3 cloves garlic diced
1/2 yellow onion diced
4-5 stalks celery diced
5 whole carrots diced
3 tbsp. cornstarch
4 tsp. Better Than Bouillon No Chicken Base
4 cups + 3 tbsp. water separated
2 cups unsweetened almond milk
2 tsp. Italian seasoning
1 tsp. poultry seasoning
1 package gnocchi
pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add garlic, onion, celery and carrots and sauté until veggies are softened (approx. 10 minutes).
  2. Dissolve cornstarch in 3 tbsp. water in a small bowl.
  3. Dissolve bouillon in 4 cups water to create “chicken” broth.
  4. Add cornstarch mixture, “chicken” broth and almond milk to veggies. Bring to a boil.
  5. Add gnocchi and spices and simmer on low for 10 minutes, stirring occasionally.
  6. Taste to adjust seasonings and serve with fresh parsley.