Thursday, December 31, 2009

it's about spirit

Found a great video that the director shared w/ me from his submission to the Nikon Festival (Your Day in 140 Seconds or Less)

The theme of the video is about the inspiration that can be found even in ordinary circumstances and that in giving back / sharing to the world - magic is created.
via David

All I can say is this guy's got vision! I love the shots & the visuals he has created. Check it!

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Saturday, December 19, 2009

font o' the day

It's called pee pants script! ha! (Very Napoleon Dynamite-esque)

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Thursday, December 17, 2009

carmel/pecan chocolate dessert


1 package (1 lb 3.8 oz) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 cup milk chocolate chips
1/2 cup whipping (heavy) cream
20 caramels (from 14-oz bag), unwrapped
1 egg, beaten
1 cup broken pecans
3/4 cup whipping (heavy) cream
2 tablespoons powdered sugar
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1. Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°). Grease bottom and side of 10-inch springform pan with shortening. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended. Stir in chocolate chips. Spread in pan.
2. Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour.
3. Meanwhile, in 1-quart saucepan, heat 1/2 cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.
4. Run metal spatula around side of pan to loosen dessert; remove side of pan. Transfer dessert on pan base to serving plate. In chilled small bowl, beat 3/4 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert. Cut into wedges to serve. Store covered in refrigerator.
High Altitude (3500-6500 ft): Stir 3 tablespoons Gold Medal® all-purpose flour into dry brownie mix. Use 1/3 cup water, 1/4 cup oil and 2 eggs. Bake 45 to 55 minutes.

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Sunday, December 06, 2009

christmas/birthday wishlist

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photo inspiration

I'm getting ready to shoot my brother's band ( in a few weeks, (well, hopefully, if I can get them all together at once!) Here are some images I'm looking at for inspiration in photographing the whole crew!

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Wednesday, December 02, 2009

intermix finds

be sure to use the $50 Off Promo Code ( 50GIFT ) which can be used to purchase ANYTHING on their site!

grapevine pom scarf from intermix: $48

empire crystal bustier dress from intermix:

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Tuesday, December 01, 2009




1.5 cups of crushed iced

2-1 ounce shots of espresso *read below using coffee as a substitute

3/4 cup of milk

3 tbl. of sugar (more or less depending on preference)

*optional whipped cream in a can or freshly made and chocolate syrup

*If you don’t have an espresso machine, use 3/4 cup of double strength (strong) coffee mixed with 1/2 cup of milk and increased crushed iced amount by 1/4 cup.


Blend all the ingredients except the whipped cream in a blender for 30-45 seconds. Pour into a tall glass and top off with whipped cream and garnish with chocolate syrup. Best served with a straw. Enjoy!

*Prepare everything the same as a regular Frappuccino (recipe above) except reduce sugar to 2 tbl. and add 2 tbl. of chocolate syrup. Enjoy!

**Other Variations**
*Use splenda, flavored coffee syrups, or flavored coffee creamers for a portion of the milk. For a richer beverage, use half and half, or heavy cream for a portion of the milk.


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