Sneak Peek: {CRISTINE + DARRIN}

A Very Special Engagement { IAN + MEGHAN}

Special indeed. I am honored to have been able photograph this session with my brother and his fiancee in Vermont over the weekend. I love them both so much and was glad to some quality time with the two of them.

SENIOR SESSION: {Elena Smith}

the wild hunt

A fall afternoon with unexpected surprises, a rooster gave chase through the briar. Thankful for the help of friends who give me strength, falling leaves and a setting sun.

SENIOR SESSION: {Alane Suhr}

Wedding {Emily + Marc}

SENIOR SESSION: {Ella Hackworth}

What a beautiful day for a senior session. Ella and her mother were wonderful to work with. Book your session today!

Dreamy Desserts {Cantaloupe Sherbet}

I had to share this recipe since making and eating this made my afternoon. Amazing texture, soft and creamy- do yourself a favor make some.

Cantaloupe Sherbet

• 1 pound of juicy, extra-ripe, orange-fleshed melon
• 1/4 cup mild flavored honey (needs to be fluid, and you might use a bit less depending on the sweetness of the melon)
• 1/2 cup organic whole milk
• generous pinch of salt

1. Cut the melon flesh from its rind into a medium bowl and puree with a hand blender. You will need 2 cups of puree.
2. Add the milk, and salt. Now you want to sweeten to taste. If your honey is in a solid or crystallized state you need to dunk the jar in a bowl of warm water until it is liquid again. This way it will mix easily with the rest of the ingredients. Start by blending in 2T. of the honey and taste. If you think the mixture needs to be sweeter, add more honey. Keep in mind you want the honey to bring out and complement the flavor of the melon, not overpower it.
3. Pour into an ice-cream maker, and freeze according to the manufacturer's instructions.

Serves 4 to 6

Currents Luau: {Celebrating 30 Years}

HAPPY FOURTH [food, friends + fireworks]

Glad to have spent the weekend with incredibly silly friends eating copious amounts of pork and watching things explode.