Looking Back at 2011

A new arrival in 2011, Chee makes it hard for anyone to ignore him. 

It was the year that kind of snuck up on me, I think. I had many hopes, mostly for my new photography business. Honestly, in terms of business the year was good, but maybe not quite as good as I had hoped. But in so many other areas of my life it was just much, much better than anticipated. A few highlights:

-I got engaged. On February 4th. And I never even saw it coming. That alone is a wonderful life change. Evan, I'm still so honored and excited to share it all with you!

-Chee. Chee was a big change - he's got such a strong personality, he knows what he wants and he's going to get it, be it your food, your wine glasses, or a toy. (I literally just put two sping toys in front of the cats - one for each - and he repeatedly stole both from Mouse and wouldn't rest until he was carrying both around in his mouth.) That being said, he's also a real sweetheart. He loves a good nap on my lap when I'm in front of the computer or watching a show with Evan. And his purr is so loud it often wakes me up in the morning.

-We finally got our own place. The construction is drawing to a close after two years! This is big news, people!  It wasn't that bad before, but knowing it's all mine to put back together again is a great feeling. I can't wait to share it all with you - the plates, the glasses, the color schemes! (Honestly, I don't know if anyone will really be interested. But I know I am.) The last step happened just days ago, so we are still putting it all together, but it feels really good.

-I started volunteering as a photographer at San Francisco Animal Care and Control (you know, all those posts with cats on white). I honestly can't say how much I enjoy meeting all the kitties, and I really hope my photos can make a difference. I'd love to continue to find volunteer opportunities with my camera, as long as the causes are good.

-I learned a lot more about photography. I practiced a lot of new techniques. I solidified my vision. I figured out more of who I am as a photographer. This is a process that doesn't really have a definite endpoint. But I definitely am happy with the progress I made this past year.

-I solidified some friendships and made some great new friends. You guys know who you are, and you are all awesome. Thank you so much for putting up with me and being in my life!

It's been a great year. Thanks a million for sharing it with me. 2012 is looking good so far, let's see what happens!

*Come back tomorrow to see my resolutions - and which resolutions I'm not making - for 2012.*

Katie and Trevor - Second Shooting for Amanda Lock

It was through a series of slightly confused emails that Amanda Lock  (to see her site, click here) and I sent to each other that we finally decided I would help her shoot the wedding of Katie and Trevor. (Before anyone thinks anything about Amanda, the confusion was all on my side. Sometimes my emails are not the clearest.)

But on the day of the wedding, there was no confusion. Only a beautiful ceremony for Trevor and Katie, who were surrounded by the best and most loving group of friends and family. I've very rarely seen a couple who were quite so fully in love, a love that all around them were eager to proclaim special and rare.

The men were especially dapper. I loved Trevor's white suit and blue vest. Quite an eye-catching combo!

And what a handsome groom! Lucky Katie.

I loved the simplicity of the color scheme: pale blues and pinks, with a few accent colors here and there.

The flowers were just gorgeous, and I have always loved gardenias. They lent their gorgeous scent to the wedding day.

Isn't Katie's mom gorgeous? The light in her room was just off the hook beautiful.

Even relaxing, she was elegant.

The flower girls were so cute you could eat them with a spoon!

At the end of the ceremony, they released some monarch butterflies.

Trevor and Katie, the two of you are just stunning together. And I know you always will be.

Aren't those rings just perfect together?

Katie, you're beautiful.

HUGE thanks to Amanda for letting me come and shoot such a beautiful wedding with her. It was just magical.

http://www.amandalockphotography.com/

In the Rain

I took this image at the same time as this one. Although I certainly like the first better, this one also has its charms.

Cat Macro

Glad to have you safe at home, little one.

Dahlia

One of my favorite flowers. I just love those tightly packed petals.

Food Week Reprise - Peach Butter

I know I promised to blog this recipe last week, but I lost my cat, and I decided blogging wasn't at the top of my list of priorities that day.

Fortunately, we found the cat, so I can share this deliciousness with you. Honestly, it's pretty phenomenal stuff. And the recipe is so simple, it's a bit unbelievable. I was inspired by this post on Smitten Kitchen, you can check out the original for more in-depth analysis of the peach butter phenomenon, and probably also better directions as well. If you're interested, here's a peach and lemongrass butter that also sounds intriguing.

Ingredients: peaches, the best you can find (optional: sugar and lemon juice, but I used neither). Pretty simple, right? Just fruit, nothing else.

Mmmm, delicious window light. 

Cut your peaches into eighths, and put them in a big pot.

These are not eighths, these are halves. I trust you to know the difference. 

Add a little water (about a cup, maybe a little less). Cover the peaches and cook over medium low heat for about ten minutes, until the peaches soften up and start to release some of their own juices.

Then uncover your pot, and cook the peaches down for a while. Depending on your stove, and how ripe the peaches were when you started, this could be anywhere from 15 minutes to half an hour.

After a few minutes.

After about half an hour.

I probably cooked my peaches down a bit too far this time, but I don't think it made a huge difference in the finished product.

Then either puree the peaches in a blender, use an immersion blender, or put them through a food mill. (I used a food mill. This one, if you're interested.)  Once the peaches are blended, return them to the pot and continue to simmer them on medium low heat, stirring frequently. Your goal is to get rid of as much water as possible from the peaches so you're left with only pure peach essence.

Your peach butter is done once it gets thick and sticky, and a spoonful of it on a cold plate doesn't form a ring of water around it. If you're making a small batch over higher heat, this might happen fairly quickly (30 minutes or so). If you're making a larger batch or cooking over lower heat, it could take a while. A couple of hours, maybe. Be prepared to wait it out, because trust me, it's worth it.

Once it's done, you can can it by boiling it in a hot water bath for ten minutes and then setting the cans on the counter for 24 hours. Or you can just put it into a container and make sure you eat it quickly. Or you could freeze it. It's up to you. Make sure to test the seals if you can it. Also know that since there's no added sugar it's probably only shelf stable for a few months instead of the year that most other jam products can last.

Then put some cute stickers on the jars. This is an essential step.

Then enjoy! It's great stirred into yogurt or spread on top of a biscuit. And it's divine on waffles. I think it would also make a very gourmet pb&j.

Peach season is almost over, but this is perfect for very ripe fruit. Let me know if you try it!