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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I met Michael and Alyssa a little over a year ago in Sucre. They met on Tulane’s Campus and are graduates at the prestigious institution. As we got to know each other, I noticed how poised and almost shy Alyssa was, and Michael just as reserved but with a sense of humor - not only were they a good match, but we were a good match for each other.
They were wed on April 15, 2017 at the Botanical Gardens in City Park. Their ceremony was intimate and the atmosphere matched it to boot - light spring weather, flowers blossoming where they exchanged vows in front of their family and friends. They signed a Ketubah, and in their Jewish tradition - broke glass. Michael & Alyssa partied the night away, and even though it rained through part of their reception, they didn't let a little water spoil the celebration.
As always, I am honored they hired me to photograph this beautiful occasion, and I am even more grateful that a dear friend, Devonte Williford with Rare Sighting Photography, agreed to be my second shooter. Check out some of the photos below.
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!
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.
As an ode to my Babes & Beignets Portrait Special, I thought it was would be cool to look up a unique homemade beignet recipe!
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!
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).
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.
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.
A couple of weeks ago, I photographed Conroy Blake and a few dishes from his restaurant, 14 Parishes, for a BMWB Beard Spotlight. I got to know the owner and the many projects he was into, and even did a little day drinking and had some jerk chicken and fried plantains - super delish btw! Check out some of the images from the shoot below!
Ann Marie, surrounded by family and friends, celebrated her Bridal Tea Party in downtown New Orleans at the Windsor Court Hotel. This was such a fun event to photograph, everyone was dressed in their best with hats to match!
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!