A Friday Thank You

I've just wrapped up a really interesting work week. I've shot some beautiful homes, a fabulous blogger, and two talented designers, plus I added my 2012 calendar to my shop. I will post pics from the shoots after all the magazines, involved, publish first. Damn. I'm not overly patient. ;)

Since it has been a busy week, I missed my Wednesday post. To make up for it, I'm giving away one of my 2012 calendars, to thank all of my "followers" (I'm not really a fan of that word, are you?) for taking the time to read my posts, and sending lovely and encouraging emails. It's so appreciated. All you need to do is leave a comment so you're in the draw. I'll make the draw on Wednesday September 21st. I will ship anywhere, by the way!

Here are a few of the months...

One last thing. I did a guest post over at the beautiful Appleturnover all about one of my favourite shooting techniques - TTV. It was part of her "tried and true" series. Click here for more!

I hope you all have a great weekend! Back soon.
Janis

Baked

Hello Monday! Hope you all had a great weekend. We've been enjoying a very late summer, here in Vancouver, but I'm kind of looking forward to fall, I must admit. We saw heaps of B.C. apples at the market this weekend, which put baked apples in my mind. If you have any leftovers, they are perfect for breakfast too. ;)

Baked Stuffed Apples - makes about 6

6 medium gala apples, cored (not right through)

1/2 cup rolled quick oats 

1 tablespoon ground flax seed

1/3 cup chopped mixed nuts (I used pecans, cashews and almonds)

2 tablespoons unsalted butter, softened

2 tablespoons maple syrup

1/2 teaspoon cinnamon

1/3 cup fresh or frozen raspberries

pinch of salt 

Preheat oven to 350f/180c.

Mix together all ingredients, in a medium size bowl. Core each apple (not right through to bottom!), then cut the hole just a little wider, to allow for more filling. 

Spoon mixture into each apple, filling to the top. Place in a glass 8 inch by 8 inch baking dish, and cover with foil. I also always place a pan of water on bottom rack of oven to create a little steam to help bake apples. I was told this years ago, and I continue to obey. 

Bake apples for about 60-75 minutes, depending on type and size of apple. Keep checking so they don't turn into apple sauce. Yikes. Allow to cool, then serve with a scoop of vanilla ice cream and drizzle a little maple syrup over top. Yum. 

It's like an apple crisp shoved into one little apple! I've also made these with cooked quinoa as well. So good, and even better for you...didn't want to get too carried away. 

Have a great day!

Back soon.

Janis

Sunday Observations

A fantastic mid-century shop called "Wow", here in Vancouver. 

That was a little of my Sunday. Got up early to watch the 9•11anniversary event, hung out in the garden, looked for bedside tables, and played with my film cameras.  What did you get up to? Hope you had a perfect weekend!

Back soon.

janis

My week kind of felt like this.  How was yours?  Have a great weekend!

Back soon.
janis

Computer Crash and a Good Book

Hope your week is going well so far!

I've had a day of my computer crashing before I've hit "save", while working in my boiling hot office (at home). I had to take a break, before I did something rash, so I poured my coffee into a jar, grabbed a blanket, my new book, and headed to the park. Best thing I've done all day ;)

I wanted to share this fantastic new book by Tereasa Surratt, with you. Tereasa is a creative director at ad agency Ogilvy, and owner, along with her husband, of Camp Wandawega located in Elkhorn, Wisconsin. The entire book is shot at the camp. It's a place I definitely plan to check out very soon!

They purchased the old camp, renovated the crumbling and very old cabins, and filled them with "found, free and flea" objects, spending no more than $150 per room. Amazing.  It's beautifully shot by a load of talented photographers. Here are a few snippets from the book...

This book is filled with inspiring images, tips and hints on navigating flea markets, collecting, and d.i.y's. For more on the multi-talented Ms. Surratt, check out her blog. Click here for a little more info on the book, and a very cute trailer.  

 Back soon!

Janis

Baked

Well, that's a wrap for our labour day long weekend. Hope you all had a fun one! We've ended ours with a baby shower (for my new niece, Alice), and some really good cupcakes. I had to make sure the remaining cupcakes went with anyone but me. I cannot be trusted. The combo of almond and orange is just too much.

Almond Cupcakes with Orange Glaze - makes about 48 mini cakes

1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1/2 teaspoon almond extract
1 cup all-purpose flour
1/2 cup almond meal (finely ground almonds)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk

Orange Glaze

2 cups icing sugar
2 tablespoons milk
1/2 teaspoon orange extract
Food colouring

To make cupcakes:
Preheat oven to 350f/180c.
In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time, then add almond extract. In another bowl, whisk together flour, almond meal, baking powder and salt - stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon batter into paper lined cupcake tin.
Bake for about 20 minutes, or until skewer, inserted in centre of cupcake, comes out clean. Transfer to cooling rack to cool completely before icing.

To make glaze:
In a small bowl, mix together all ingredients. You want this to be quite runny, not a thick icing. Spread over tops of cupcakes, and eat immediately!

These are so easy to make, and a recipe I use often! Again, almond and orange. Mmmm.

It's so late in the day, so I hope your Monday was a good one!

Back soon.
janis

Sunday Observations

Thanks to my pal NIkki for the fab train case!

What did you get up to today? Hope you had a lovely Sunday!

Back soon!
Janis