9-2-09 Inspiration

This weekend Bishop, Steve and I went to this amazing museum in Waco, on a lark. The description in the travel guide made it sound comically random, but it was one of the best museums I've ever been to. It's called the Mayford Museum it's just a hop off 35 we spent hours there and were like kids in a candy store in their 2nd floor, specifically for kids, learn by touching exhibit area. We took the snappy so we have some shots of the place. I like to think of them as inspirational. It gets me out of my head and in a more creative place. 

Thanks for looking.

---mel

She-N-He

Austin Weddding Photography and Design

8-27-09 Kim + Larry Wedding 8.16.09

Kim and Larry were wed at the absolutely stunning Natures Point on the lake. I'm sure I've said it about 4 million times, once more couldn't hurt, Texas has the most beautiful clouds. It has yucky heat and it's scary to fly into Austin in the summer but it is all worth it for those clouds. Unreal! I love Texas clouds. I have lived in and have been to many many places, but I have never seen clouds like these. They were out in spades for Kim and Larry's wedding. They make for a completely unblemished back-drop for the couples vows.  

Congratulations to you both.

As always you can find more images up on facebook.

Thanks for looking.

---mel

She-N-He

Austin Wedding Photography and Design

8.11.09 Tree Chopping

We they did it, they took out our little piece of shade. It's a bummer its true, but now I see that in all of that dead brush, there was some live things underneath. They look nice, when the whole project is finished I'll post some after pictures.

So they showed up this morning early about 8:30 and began work. What these guys can do to remove these behemoth 35 year old trees is poetic. It's beautiful watching them in action. I'll prove it.

Be Well,

---mel

She-N-He

Austin Wedding Photography and Design

8-1-09 Leslie + Anthony Wedding II

been together for 7 years they look they are still in their honeymoon phase. Very refreshing!

I stand by it, that wedding was fantastic, so much fun, so many traditions, such great food and friends. Leslie is a photographer herself so making the photographer choice was difficult for her and her documentary film making husband, Anthony. I was honored just to have made the cut.

Strange but true, in the course of our getting to know each other, Leslie and I found that we attended the same college AND had the same professor and probably crossed paths at his wake last year. RIP Peter.

The wedding was help @ Fischer Hall in Fischer, Texas. It's a giant hardwood open canvas, a fantastic find for the budget conscience and imaginative bride. Located only 1 hour outside of Austin proper. It's worth a gander.

Here are some images of the event and as always you can see more on facebook, so please become a fan she-n-he photography and design. 

Looking forward to seeing you there.

Be well.

---mel

She-N-He

Austin Wedding Photography and Design

12-16-08 Christmas Tree Ornaments

12-16-08 My favorite things about the holidays, besides the obvious being able to spend time with friends and family, is decor and embellishments. I love the way a Christmas Tree looks when it's perfectly lit, and Steve did such an incredible job on our first tree ever, this year. It's hard not to tear up, every time I walk past. Did I mention I'm pregnant and emotional? 

Then when you decorate the tree with all of your beloved keepsakes and heirlooms, it just makes this time that much more special. This edition of my blog I thought I'd share 5 of my most cherished tree ornaments.

1. a bear my husband and I found while we were honeymooning at Lake George in upstate New York.

2. Also from the Lake George area, it's a hand crafted angel from recycled pieces.

3. Is similar to a bell in the way it's constructed. Steve and I found this one while we were in San Antonio awaiting a Spurs game while vacationing in Texas a few years ago.

4. Is a gift from my mother, for nearly a decade my mother would find an ornament she loved and give both my sister and myself one. That way, no matter where we were or who we celebrated with that year we would all have that kind of a connection.

5. Came from my mother-in-law. It was an embellishment to a gift she wrapped for me.

Which brings me to my other favorite holiday tradition. Gift Wrap. Sometimes it just doesn't matter what's inside. A great gift starts with a great wrapping job. It's just another way to show people how much you care for them. I LOVE gift wrap. Tomorrow, I'll put some images up of my favorite wrapped gifts from under our tree.

Thanks for looking.

---mel 

12-8-08 Thanksgiving Tribute IV

12-8-08 Mom's Stuffing

Mom use to make this when we were younger, and she insists that she can't do it anymore, in fact she swears she can't cook anything anymore.... She cooked for us for years and now she'd like to sit back and let someone else do it. That's cool, I don't mind taking the reins.

2 loaves of low carb wheat bread 

1 loaf of wheaty-nutty bread

1 tablespoon fresh thyme

2 teaspoons poultry seasoning

1 teaspoon dried sage

1 16 oz package of Sage pork sausage

2 medium onions (chopped)

4 stalks celery (chopped)

2 cloves of garlic (minced)

32 oz of chicken stock (store bought or I make my own, by boiling the neck and innards of the Turkey for 15 minutes or so)

1. Start by toasting all of the bread. I prefer in the toaster, it gives the bread equal brownness and you can be working on 2 things at the same time. Then chop the bread into 1/2 inch tiles, mom used to tear the bread but I prefer the uniformity of the squares for my stuffing. This part can be done right before assembly or up to a couple days in advance. 

2. Saute the sausage until nearly done and add onions, celery, and garlic. Saute until the onions are wilted. 

3. If you're preparing your own chicken stock then take this time to do that.

4. Combine bread with seasonings then add sausage mixture, stir until thoroughly combined. Start adding chicken stock until bread is damp and clumpy. If you don't need it all don't use it all. Add salt and pepper to taste.

5. A little trick I learned from Rachel Ray is to make sure that all of the stuffing has crust, since it is everybody's favorite. So we put some of the stuffing in the bird but it dries out the bird some, so we try to cook the bulk of the stuffing this way. Prepare muffin tins by coating them with cooking spray. Form balls with the stuffing and drop them into the cups. Bake at 375 degrees for 25 minutes checking often. You're looking for brownness and texture from the crust of your stuffing muffins. All of the ingredients are pre-cooked so cook to desired doneness.

Hope you like all of the fun recipes.

tomorrow we'll be back, I'm not sure what we'll be writing about but I'm sure it's going to be fun.

---mel

11-26-08 Thanksgiving Tribute III

11-26-08 Patty Howe's Carrot Souffle 

Last Christmas Patty, my mother in law, prepared this awesome souffle and it wowed the crowd. I made it a couple months ago when we had some family in town. Again it wowed the crowd. So it was a request from my mom for Thanksgiving dinner this year. It's very similar in flavor and texture as sweet potato casserole but infinitely better for you since it starts off as carrots and not starchy potatoes.

7 cups chopped (about 2 lbs)

2/3 cup granulated sugar

1/4 cup fat free sour cream

3 tablespoons all purpose flour

2 tablespoons butter, melted 

2 teaspoon vanilla extract

1/4 teaspoon salt

3 large eggs, lightly beaten

cooking spray

1 teaspoon powdered sugar

Preheat oven to 350 degrees

Cook, peeled and chopped, carrots in boiling water for 15 minutes or until very tender; drain. Place carrots in food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.

Spoonmixture into a 2 quart baking dish coated with cooking spray. Bake at 350 degrees for 40 minutes or until puffed and set. Sprinkle with powdered sugar. (optional)

Enjoy this dish! delicious.

see you tomorrow.

---mel

11-25-08 Thanksgiving Tribute II

11-25-08 

Day II of the THanksgiving Tribute give us Pecan Pie.

Oat Crusted Pecan Pie (with Fresh Cranberry Sauce)

Crust:

1 3/4 cups old fashioned rolled oats

3 tablespoons granulated sugar

1/4 teaspoon salt

3 1/2 tablespoons cold butter, cut into small pieces

1 tablespoon ice water

cooking spray

Filling:

3/4 cup packed brown sugar

2/3 cup light-colored corn syrup

3 tablespoons all-purpose flour

3 tablespoons molasses

1 tablespoon melted butter

1 teaspoon vanilla extract

1/4 teaspoon salt

2 large eggs

1 large egg white

1 1/4 cups pecan halves

Sauce (optional):

1 1/2 cups fresh cranberries

2/3 cup granulated sugar

1/2 fresh orange juice

1/4 cup water

1/2 teaspoon corn starch

1. Preheat the oven to 400 degrees

2. For crust, place first 3 ingredients in a food processor, and process until finely ground. Add butter, and pulse 5 times or until combined. Add 1 tablespoon ice water; pulse until just combined (mixture will be crumbly.) Press the oat mixture into the bottom and up the sides of a 9 inch deep dish pie plate coated with cooking spray. Bake at 400 degrees for 15 minutes or until lightly browned. Cool for 5 minutes on a wire rack.

3. Reduce oven temperature to 350 degrees.

4. To prepare the filling, combine brown sugar and next 8 ingredients (through egg white) in a medium bowl, stirring well. Stir in pean halves. Spoon filling into prepared crust . Bake at 350 for 48 minutes or until center is set cool to room temperature on a wire rack. 

5. To prepare sauce, combine cranberries, 2/3 cup granulated sugar, and juice in small sauce pan over medium-high; bring to a boil. Reduce heat, and simmer until cranberries start o pop about 3 minutes, stirring occasionally. 

6 Combine 1/4 cup water and cornstarch in a small bowl, stirring with a whisk. Stir cornstarch mixture into cranberry mixture; bring to a boil. Cook 1 minute, stirring often; remove from heat. Cool completely. Cut pie into 12 wedges; serve with sauce. Yield: 12 servings (serving size: 1 wedge pie and about 1 1/2 tablespoon sauce.) 

I did not make the sauce I love pecan on it's own, I just thought I'd give you the option. This is a cooking light recipe and while I've adjusted a couple of things. I added a some extra vanilla extract and nuts. That's it. So the carb count per slice before the changes was 58.4g. So it's reasonably healthy ;) enjoy!

See you tomorrow with Carrot Souffle.

---mel