a slow return to photography

A few weeks ago, I had my first photography session of 2018. 

I picked up photography last year after my nearly decade-long contract job at the university came to an end. At the time, we needed an extra income, but I was hesitant to put Remy into daycare. Photography was a great way to turn my passion into a temporary profession, and to work from home.

When I was miscarrying our second baby, I stepped back from photography in order to grieve. Geoffrey had switched careers at that point, so we were no longer in need of another income. Recently, quite a few of my previous clients have reached out to me in hopes that I might capture them again on camera. After explaining that I no longer did photography (and feeling so guilty about it), I decided to just start doing it again. That is, until baby number three arrives.

Here is one of those sessions of some returning clients, this time with their parents! You can take a look back at their first session here.

Emory

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recipe: double chocolate chip cookies

Double Chocolate Chip Cookies

Ingredients:

1 cup butter, room temperature
1 ½ cup white sugar
¾ cup vanilla pudding
2 large eggs
1 tsp vanilla extract
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup chocolate chips

Steps:

1. Preheat oven to 350°F. Cream together butter, sugar, and pudding in a large bowl. Combine eggs and vanilla. Add the remaining dry ingredients and mix until well blended.

2. Drop the mixture onto a cookie sheet using spoons. Bake for approximately 12 minutes, or until a toothpick comes out clean.

Emory

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sweet remy in the prairie grass (and other outtakes)

Hello, friends! Welcome back. I hope that you all enjoyed celebrating Canada Day and Independence Day this year. :-)))

Today I wanted to share a few extra photos from my first maternity session at Cranberry Flats. These are some that I didn’t include in the original post, but still wanted to share with the world. They are more truer to how the morning went- Remy walking away on her own, us pushing the stroller with Truman attached, a certain toddler not wanting to be in any family pictures, and constant water breaks.

It was 30°C that morning, and we were all sweaty and tired by the end of it. Hitting the timer and running back into the frame on rough terrain was no joke! But it was oh, so fun. It is still one of my favourite personal sessions to date!

Enjoy this short work week! See you in a few days.

Emory

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20 weeks

First of all, thank you all so much for all of your kind words on my pregnancy reveal post! You guys are seriously the best. :-))) And now I’m at the mid point of my pregnancy!

So much has happened between weeks 18 and 20. For instance:

baby can now hear our voices
– it has finger and toe prints
– its legs are finally in proportion with its body
– it is covered in vernix
– it can now open its eyes
– I felt its first kicks

This is our babe at my 12 weeks ultrasound appointment. I explained on Instagram that seeing his/her movements and beating heart was just so emotional. With our second baby, I had two ultrasounds. At 6 weeks, it had a slow heartbeat. At 8 weeks, there was none. I specifically waited until I was further along to even book an appointment with this baby, just in case I lost another one. During the appointment, he/she was waving at us on the screen, so I took it as a sign that it was doing fantastic and everything would be OK!

Feel free to revisit my 20 week update with Remy.

Have a lovely weekend, all!

Emory

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recipe: quick casserole dish buns

I grabbed this recipe from the Internet when I was in need of a fast recipe that would yield a lot of dinner rolls without using a ton of flour. It’s so easy, and they taste simply amazing! Try it out for yourselves. (And I didn’t even use a “bun in the oven” joke!)

Quick Casserole Dish Buns

Ingredients:
Makes 24

1 cup lukewarm water
1 ½ tbsp active dry yeast
½ cup butter, melted
½ cup white sugar
3 eggs
1 tsp salt
4 cups all-purpose flour

Steps:

1. In a medium-sized bowl, combine the water with the yeast. Then set aside for 10 minutes.

2. Using a large bowl, add the butter, sugar, eggs, and salt. Mix well.

3. Add the yeast mixture to the large bowl and stir until well combined.

4. Now add flour one cup at a time into the mixture. Keep adding until the dough no longer sticks to the sides of the bowl. This will be approximately 4 cups of flour.

5. Remove the dough and put onto a floured surface. Knead for about 5 minutes.

6. Form the dough into a long rope. Evenly cut into 24 pieces, then roll each piece into a ball.

7. Lightly grease an oblong casserole dish. Place each ball of dough onto the dish (6 rows of 4). Cover, and let rise for 60-90 minutes.

8. Preheat oven to 375°F. Bake for approximately 20 minutes, or until golden brown and cooked all the way through. Enjoy!

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (one on earth, one in heaven, and growing another). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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