Archive for March, 2013

This session gave me a great reminder about why I love my job.ย  No matter what Mother Nature throws at you during my sessions, that love always conquers.

After a few weeks planning their engagement session, we met up at the Jefferson Memorial for what we thought would be a gorgeous sunset session. Boy, was I wrong. We had such strong winds! So strong the water was shooting off the retaining wall in the basin getting us wet. We decided the best idea was to reschedule, and I suggested we go to the Capitol grounds since there is no water around, but still have the beautiful Washington, DC architecture. Danamarie and Chris were such troopers!ย They are getting married in November in New York, and wanted engagement photos of their home city. They dealt with the crazy weather and trusted me to reschedule and make the best out of a not so fun situation. They were such a joy to photograph, always making me laugh and sharing our passion for baseball.

Danamarie and Chris, I had such a joy getting to know you both (and reconnecting with Chris since our college days!) and I wish you both all the best with planning your wedding, and also a lifetime of adventures and happiness! ๐Ÿ™‚


Oh boy, let me tell you all, that the month of March is always so busy for me. It’s the month with doctor appointments, working, Passover and Easter holidays with both my and Andrew’s families, and of course the NED convention.

NED Convention is the Northeast District of Kappa Kappa Psi and Tau Beta Sigma’s yearly convention. It’s a weekend I usually look forward to, but it’s a lot of work to prepare for it. This year I am donating my service to this great alumni organization, the Northeast District Alumni Association (or NEDAA) and setting up a mini studio to provide undergrad students and alumni to have a nice professional head shot done for their resumes, portfolios, or the future after graduation. All the proceeds will be going to NEDAA, and I am super excited to help in this way! BUT, this means I have to triple check I have all my equipment to make sure I don’t forget anything. It’s always my biggest fear to forget something I need for a shoot!

I am leaving tomorrow, road tripping up to the University of Massachusetts with some of my closet friends in the alumni association and will be back Sunday afternoon! ๐Ÿ™‚ But before I leave, we have to announce our winner from our Relaunch Giveaway! Congratulations Jen!! Can’t wait to see you and your family for your free family session! ๐Ÿ˜€

a Rafflecopter giveaway


Also just because, here is a sneak peak to Danamarie and Chris’s engagement session that will be hitting the blog next week!


Let me tell you a little something about where I work. The Folger Shakespeare Library is not only home to the most amazing and the world’s largest collection of Shakespeare’s works, as well as rare materials from the Renaissance. It is also home to some of the best bakers! There is always a home baked good at coffee time at least once a week. Seriously, delicious home made goodies.

Our HR department decided this week of National Pi day (3/14) to have a Pi(e) contest for all of us who love to bake. There was a good turn out, 11 pies we entered into 5 different categories. I spent a week deciding on what kind of pie to make, and in the end deciding to make a Sweet Potato pie! I LOVE sweet potato pie. I usually have some every Thanksgiving, but this year I didn’t so I had a craving for it. Not everyone likes this kind of pie and that’s OK! It’s an acquired taste. For this Foodie Friday post, I challenge those who don’t like sweet potato pie, to make it and TRY it. You may change your mind ;-). For my twist on this traditional pie I put a Brown Sugar Crumble (like the crumble that always on top of coffee cake) on top of my pie. Usually there are nuts or no top crust. The crumble adds a nice crunch texture to this soft pie, plus a nice molasses hint to the sweet potato. I also added ground ginger to help cut the sweetness of the sweet potato filling. ๐Ÿ™‚

For the pie, I used the amazing Alton Brown’s Sweet Potato Pie recipe, then just added in my other ingredients. Click the link to see his recipe, plus the video from his show Good Eats where he makes the pie!

1) Steam 1ย  pound and 3 oz of Sweet potatoes. You can do this with a steam basket on the stove, or buy the Ziploc Steamer bags for the microwave. Steam for 20 minutes, or until the potatoes for fork tender. Using a scale and a bowl, take the insides of the sweet potatoes and measure 1 lb and 3 oz (or 19 oz as I measured to).


2) Preheat your over to 350 Degrees. While the oven is preheating, in a small bowl, separate 5 egg yolks and put aside. In another bowl, put 3/4 packed cup of brown sugar, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, (my addition if you want to add for a little bite and cut the sweetness down, add 1 teaspoon of ground ginger) and salt to taste. Set aside 1 1/4 cups of plain yogurt as well. Also have your frozen deep dish pie crust thawing on the counter. I usually make my own pie crust, but time this week was not on my side, so this save me a good hour or so in the kitchen. They are just as fine to use.




3) Put the sweet potatoes into your stand mixer (or use a hand mixer) and beat until it has a creamy texture and no chunks. Then add your yogurt,ย  your bowl of dried ingredients (brown sugar, cinnamon, nutmeg, salt), and the egg yolks. Beat until everything is well mixed. Taste batter to see if it needs more salt. Then pour your filling into the thawed pie crust.



(PS Ignore the sesame seeds container in the photo. We have ran out of cabinet space for our food so a bunch just sits on the counter)

4) In a separate bowl for the crumble, place 1/2 cup of packed dark brown sugar, 1/2 of all purpose flour, 4 tablespoons of unsalted butter (soften) and 1/2 teaspoon of cinnamon. Use a mixer or your hands and blends ingredients together until it looks like coarse crumbs. Sprinkle evenly the top of your pie. Try to cover the whole surface.




5) Place the pie in a sheet pan and place in the oven. Cook for 50 minutes. Using a thermometer, get a reading of the sweet potato filling. It should read between 165 and 180 degrees to be ready to be taken out. If it’s not cook in 5 minute increments until you reach the temperature.

image_5Mmmh hello, delicious pies…

When the pie is ready to be taken out, let it sit on the counter to cool. Then place in the refrigerator to keep until you want to eat the delicious pie! ๐Ÿ™‚


Bon appรฉtit! ๐Ÿ™‚

Hope everyone is enjoying Foodie Friday! If there is something you want to see featured on Foodie Friday (a recipe, kitchen gadgets, safety) leave a comment below and let us know! There will be no Foodie Friday next week since I will be out of town. So Foodie Friday will be back in 2 weeks! ๐Ÿ™‚