Is this seriously becoming a food blog????

I ask myself that question all the time and, honestly, I don't know.  Maybe?  Probably not.

This blog has had a life of its own, full of twists and turns.  Originally, I wanted to show my pictures to the world in order to promote my business.  Business went great.  And then a year and many thoughts later, I decided that the photography business just isn't for me after all.  That decision had nothing to do with anyone that I worked with or any kind of weird disaster stories... it was just a matter of what I enjoyed and didn't enjoy.  I enjoy people.  I enjoy weddings.  I enjoy taking pictures.  It just took a while for me to figure out that I didn't like the combination of all of those things in the context of a profession.

So, when 2010 came, I decided to take a break... and recently, I decided that I'm really done for good.  And I have no regrets.  I'm loving the process of learning what I do and don't enjoy and what I do and don't want my life to look like.  My photography business helped me along in that journey of constant discovery.

Do you want me to get specific about why, for me, photography wasn't the best choice?  Ok, no problem.  I want to live a simple, quiet life - filled with people that I love and the joy of new experiences.  I want to have ample freedom
to try something new
to read
to cook
to talk to a friend
to spend time with God
to watch a movie with my parents
to take my dog for a walk
to fail at painting
to be able to take a deep breath and truly relax
to travel
to plan
to stay at home
to sleep
to read The Pioneer Woman's recipes
to daydream
to be with my love
...
you get the idea. 

The life of a photographer is a busy, stressful one. Don't get me wrong, there is SO MUCH to love about it!  It's a creative profession - how incredible is that?!  But I think, as in any profession, there are some people who are cut out for it and some who just aren't.  I just aren't.  And I'm 100thousand% OK with that.

Anyway... I'm not saying that you care about why I've chosen not to do any more professional photography.  I'm just kind of talking.  Like I do with any blog, I guess.

And let me also say... as long as I'm writing a novel here: I know life isn't simple and it isn't quiet and any job I will ever have will have it's own set of stresses and burdens... and then I'll have a family someday and that will be far from simple and quiet...

I know.

But, I suppose, if I'm going to leave the simple, quiet life behind, it will be for something that is worth the trade (worth it to me and to those I love).

Oh - and maybe you're wondering why I still post on this blog from time to time?  It's no longer to promote my business.  Now it's just a fun way for me to share things I'm thinking about or working on or making.  Things that I think someone out there would enjoy or might want to try, too.  Aaaaand... I've already paid for the blog to run until next year this time sooo...

You've heard enough.  I know.  Me too!  I'm boring myself now.

The funny thing is, I wasn't going to write about that at all.  I was going to write about cupcakes. 

Yes, cupcakes.  Let's get there.

Friday night was my dear Mommy's birthday party.  My sister Kensey is an amazing chef-in-training at Le Cordon Bleu -- and so, of course, she was in charge of le menu.

The main entree was Lomo Saltado -- a Peruvian dish (delish): stir fry served over white rice and fried potatoes.  Yes, I did luck out in the sister department.  It was AMAZING.

Dessert was just as brilliant -- and we have Martha Stewart to thank.  My mom recently bought her book all about CUPCAKES!  Every. Single. One. looks absolutely delicious. 

[THIS LINK will take you to amazon where you can buy it.  And I recommend that you do.  Cupcakes are always such a hit -- and are so simple, they'll be sure to save the day in a dessert emergency.  Not that we had one yesterday or anything...]

Ok, so we did have a dessert emergency.  Kensey wanted to make cheesecake but didn't realize that we don't own a spring-form pan... nor did she consider the fact that cheesecakes need to set overnight.  It's ok, she's got a lot on her mind (trust me, I just read through one of her textbooks... wow!).

Enter: Martha's Black & White Cheesecakes (page 72 for those who have the book).  Personal cheesecakes with an oreo-like crust that doesn't need a spring-form pan OR an overnight nap in the fridge.  Downsides?  Zero.

They were so good and so perfect and so easy --- I just have to share.  Here's the recipe!

INGREDIENTS

FOR CRUST
3/4 cup crumbled chocolate wafer cookies, such as Nabisco Famous Wafers (about 18 cookies)
1 tablespoon plus 1 teaspoon sugar
3 tablespoons unsalted butter, melted

FOR FILLING
1 pound cream cheese, room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
Pinch of salt

1. Make crust: Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.  Stir to combine chocolate cookie crumbs and 1 tablespoon plus 1 teaspoon sugar, then stir in melted butter. Press 1 tablespoon crumb mixture firmly in the bottom of each lined cup to form crust. Bake, rotating tins halfway through, until set, about 7 minutes. Transfer tins to wire racks to cool. Reduce oven temperature to 275 degrees F.

2. Make filling: With an electric mixer on medium-high speed, beat cream cheese until smooth.  Gradually add 1/2 cup sugar, followed by the vanilla. Beat until well combined, about 3 minutes. Drizzle in eggs, a bit at a time, stopping often to scrape down sides of bowl. Beat in sour cream and salt until combined.

3. Pour batter into crust-lined cups, filling each almost to the very top. Bake, rotating tins halfway through, until filling is set around edges but centers appear soft, 20 to 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or overnight).

4. To finish, bring cheesecakes to room temperature and remove from tins. [At this point, Martha adds an apricot glaze... but we just melted some chocolate and drizzled it on top along with some fresh berries.]



The perfect size - and SO scrumptious.  Just right for a dinner party.

Let's see, what else can I talk about? 

Nothing.  You're welcome.

Enjoy - muah!

My favorite rose bush has started to bloom.  I noticed this morning when I was making my favorite breakfast smoothie. 

(That's two favorite things before 8AM.)





Let me bring out some more favorites...


At least once a day, I peek into my favorite store, anthropologie (online), to revel in pretty things.  

Today, I put together a little anthro outfit, inspired by this morning's dewy, soft-petaled roses.




Kahiwa Falls Chemise ------------ $58
Cooling Cardigan ------------------- $88
Pave Posts --------------------------- $24

PS: That's an accessorized outfit from anthropologie for well under $200.  mini-victory!

(I had a little trouble with the links for some reason... but I hope the item names help you find these things on the website.)

........ 

Now for another favorite...

BOBBI BROWN.  She's the creator of my favorite make up line.  The aim of Bobbi Brown is to allow women to feel amazing about looking natural.  Emphasis is put on skin care and using simple touches and techniques to enhance the natural beauty every woman already possesses. 

Here are three little tools you can use to bring a lovely, rosy glow to your face.



Natural Brow Shaper --------- This is a perfect mix between a brow shaping brush and mascara.  It brushes out and shapes your natural brows - and fixes them in place with a clear solution.  I love the natural brow shaper - it keeps my eyes looking wide-open and bright all day long.

Pot Rouge (for cheeks and lips) ------- Just dab the rouge with your finger and lightly pat it onto cheeks and/or lips.  It's not powder - it's a moist gel - so it leaves your skin looking rosy and dewy at the same time.

Vintamin Enriched Face Base --------- The perfect pre-makeup toner.  It moisturizes, smooths, and smells divine.  I use this after my regular moisturizer and before I put on any makeup.  It wakes up my face and makes my skin look (and feel) super soft.


OK, one more of my favorite things: learning other people's favorite things!  I love coming to understand what's special to friends and family and I love hopping onto blogs and reading about all kinds of things that I've never heard of.  Honestly, most of my favorite things are probably ideas I've adopted from others!

Mmm.
Spring is coming...
Dresses are coming...
Roses are coming...
and many more favorite things, too!

Breakfast! 

Sharing breakfast with someone you love is just plain special.

How about something healthy and delicious for the first (and best) meal of the day?

Here's my "I love you" smoothie.  It's so un-original and un-complicated... but it says "I love you" just as much as the most intricate and fancy breakfast ever could.

This thing is made from all natural, healthy ingredients, and it tastes like heaven.  Pair with a almond butter rice cake and a sunny walk around the block.







* Thanks to my sister, Cary, my lovely hand model.







I love you, Dad!


Katy's "I love you" Smoothie
makes 1 large smoothie with a little tiny bit left over -- or 2 small/medium sized smoothies

Ingredients
3/4 cup frozen mixed berries
1/2 cup frozen sliced peaches
1/4 cup pure blueberry juice from concentrate (nothing else added!)
1/4 cup almond milk (no sugar added) -- I buy Almond Breeze from Whole Foods
1/2 cup Mighty Mango Naked Juice
1 or 2 whole bananas (I like 2 because it makes the smoothie thicker and fluffier -- but if you're not that crazy about banana you can opt to just use 1)

Put it all in a blender and blend!

I like to eat mine with an almond butter rice cake. 
Blue Diamond Crunchy Almond Butter (no sugar added) from Whole Foods
Brown rice cake

Have I told you that I'm in love?  Well... I am!

And it's because I'm in love that last night, when I could have been watching the new LOST, I was bent over a mixing bowl making a delicious apple berry cobbler. 

And it's because I'm in love that when I could have gotten to bed somewhat early last night, I was driving across the San Mateo bridge to surprise my handsome guy with said apple berry cobbler. 

And it's because I'm in love that when he opened the door, his smile made it all worth it (times a million).

The cobbler was the perfect way to say, "I love you."  Maybe someone you love would like a little "I love you" apple berry cobbler too?









I LOVE YOU apple berry cobbler.
Prep time: 20 minutes  Cook time: 30 minutes

Filling recipe by Food Network chef Aaron McCargo

Ingredients

butter for dish
6 cups Granny Smith apples, peeled, cored, and diced (my boyfriend later told me that if you slice the apple super thin...as thin as possible... it makes the dish a lot more soft and creamy once it's baked)
1/2 cup granulated sugar
1/4 cup brown sugar (I did a whole 1/2 cup)
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
pinch salt
pinch ground nutmeg
1/2 lemon, juiced (I also used the zest of that half lemon)
*I added 1/2 cup of thawed frozen berries
*1 tablespoons cornstarch (mine came out a little watery, adding cornstarch would probably help with that)

Preheat oven to 375 degrees F.

Lightly butter a pie baking dish.

In a large bowl, mix together the apples, sugars, flour, cinnamon, vanilla, salt, nutmeg, cornstarch, lemon, and lemon zest. Add the mixture to the prepared baking dish. 

Perfect crumbly cobbler crust recipe by The Pioneer Woman (best. website. ever.)

Ingredients

2 cups flour

1/4 cup teaspoons salt

1 tablespoon baking powder

1/4 cups Crisco (vegetable shortening)

4 tablespoons butter

1 whole egg

1/2 cup milk

In a separate bowl pour flour, salt, baking powder, and 1 tablespoon sugar. Add shortening and butter and work mixture together with a pastry blender (or your fingers) until the mixture is coarse. Measure ½ cup milk, add an egg, and mix together. Pour into flour mixture, stirring as you go. Mixture should be smooth and not dry, but not overly sticky.

Take clumps of dough and place them on top of the apple berry mixture. Lightly flatten dough with your fingertips. Sprinkle with 2 to 3 tablespoons of sugar and bake until golden for 30 minutes.

Serve hot with vanilla ice cream.

Today my Pablo Neruda Love Poem photographs are being featured on San Francisco's Style Unveiled Blog (!).  I'm really honored -- and I totally enjoyed looking through all of their wedding inspiration.  Check it out.

Style Unveiled is doing a Love Poems give away for Valentine's Day!  Again I say, check it out.