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nola

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Welcoming Baby Bodie

From their wedding to maternity to the baby being here, I love watching their family expand. I don't normally photograph newborns, but when Brittany e-mailed me and told me Bodie had arrived, I was there the next day. Check out some of the photos from beginning to end :)

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Couture Head Shots with Shari

I've known Shari since we were teenagers. We used to work at a movie theatre (we have some movie theatre concession confessions lol), but in 2005, Hurricane Katrina devastated our home. We lost touch after awhile, but saw each other for the first time in years in January. She'd started her own mental health care practice, and when she asked me to photograph her, I was elated. I love photographing my family and friends. We joked and laughed at talked about the days when things were simpler, but also confided in how much we'd grown over the years into the women we are today. I'm so proud of her and all that she's accomplished, and I'm happy that she chose me to capture her essence in photographs!

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As a new season approaches...

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We don't get traditional September weather in NOLA. We won't even have boot appropriate weather until mid-October. Fall is my favorite time of the year though, and I can't wait to break out the fall attire. The summer to fall transition is therapeutic for me because the planet isn't the only thing that goes through changes. The falling leaves off the trees always reminds me to let dead things go: stagnant relationships, anger and resentment, weight and even bad habits. As we get older, I believe we should constantly develop our mental palettes, make it an effort to constantly learn new things and reinforce our values with action. August was a great month, but I'm going to make this a September to remember.

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Buttermilk Beignets

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Buttermilk Beignets

As an ode to my Babes & Beignets Portrait Special, I thought it was would be cool to look up a unique homemade beignet recipe!

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INGREDIENTS (yields up to 4 dozen beignets)

3/4 cup whole milk
1 1/2 cups buttermilk
4 teaspoons active dry yeast
2 1/2 tablespoons sugar
3 1/2 cups bread flour plus extra for flouring work surface
1/2 teaspoon baking soda
1/4 teaspoon salt
Peanut oil for frying
Confectioners' sugar for serving, as much as you think you'll need—then double that!
PREPARATION

Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes. Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.
Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside.


Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into a ½-inch- to ¹/³ -inch-thick circle. Let the dough rest for 1 minute before using a chef's knife, a bench knife, or a pizza wheel to cut the dough into 1 1/2-inch squares (you should get about 48).

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Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don't overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners' sugar, with hot coffee on the side.
Make ahead:

The beignet dough can be made up to 8 hours in advance of frying. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top. Wrap the entire baking sheet with plastic wrap and refrigerate. The beignets can be fried straight from the refrigerator.

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Carie + Jonell - Maternity

I shot their engagement, their wedding, their birth announcement, and now their maternity session! I swear, these two are some of my favorite people. Kind, compassionate, fun and so so in love. I am so happy for Carie and Jonell, and I can't wait to meet baby Addison this summer!

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Bijou's Disco 30th Birthday Party

Megan went all out for her 30th Birthday Party! She had a disco light installed, Coffy playing on a wall projector, and good old fashion tunes from the 1970s! Her guests were decked out in some of the retro trends, everything from bell bottoms to picked out afros dancing in the soul train line. Check out the good times below!

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Bijou's Disco 30th Birthday Photoshoot

The big 3-0 is something worth celebrating; having made it through our awkward teens, our self discovery 20s, and our 30th, the entry into enlightenment. So when Megan asked me to document her for her 30th birthday, I was beyond honored. 

Megan had the concept to go retro - we’re talking about 1970’s Diana Ross. Together, we came up with a sexy look, big hair, vintage furniture and a natural feel for the shoot. Please enjoy the final product.

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NOLA | Mini Meet Up

Impromptu photographer meet ups are always fun. Met some cool peeps and took the afternoon to just shoot for fun. We met in this dope coffee shop (Revelator Coffee on Tchoupitoulas) and ended up on the top of some random parking garage watching the sunset go down. All in all, it was a great ending to a beautiful day. 


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