To wrap up what has become baby week, I present to you this adorable little guy. I normally don’t photograph toddlers but how could I say no to such a cute face! It is amazing that something as simple as melted sugar and food coloring can get a kid to do almost anything – including sitting still for 90 seconds. Geesh, how simple life used to be!
May we enjoy all the little things in life this weekend, including warm weather, a friendly smile, or if you are so lucky, a yummy popsicle.
Underwater cameras and photo booths are two of kind and basically irresistible to all who come in contact with them. Checking out everyone’s funny faces, weird air bubbles, and floating hair can offer endless fun. Now, if only we had some long flowy dresses to throw into the mix would we have real photography magic…maybe next time! Until then, here are some goofy faced, pure summer photos.
It’s picture of the week time and I can’t decide which picture to feature!!! I know it’s just picture of the week and not the decision of a lifetime, but I am stumped on which to choose, so I thought it might be fun to see which you like better?!
I love these little girls playing in the water and thought the lighting on them was beautiful. This was a harder picture to take because I had to expose for the girls first but make sure that I didn’t lose the water’s reflection on the sand. I position myself so that the sun was behind me and the light was reflecting right onto the girls faces. Also, snapping the shutter when both girls were relatively still took a little patiences.
However, this picture was much easier to take with less technical knowledge required. Expose for the sky, then underexpose it by about 1 stop and ta-da! In fact, I grabbed this as I was getting back into the car in a rush because Ry was blocking the alley. I love the colors of this as it looks like a photo featured on a classic California postcard.
So which is your favorite and should win picture of the week??!
Summer, please don’t go! I love you toooooo much and will hang on to every last ray of sunshine that you use to warm my skin with! I will kick off my sandals and treasure the grass under my feet and the freedom of walking barefoot on the beach. I will joy in the last of the 4/$1.00 corn on the cob at the grocery store and the smell of meat on the barbecue. I will take in and savor every last piece of what you have left to give, until the cool breeze will soon force me to put on a jacket and long pants and prepare for the looming winter blast. Yes, I will. I promise, I will.
I have not had many key lime pies in my life, but I have to say this one is yummy, refreshing, and doesn’t involve many ingredients….key limes, graham crackers, sugar and whipping cream. Ms. Ina Garten says it all, “Fabulous flavor, from simple ingredients.” The added bonus to making this…the arm work out you get from zesting and squeezing all of those limes! Hello, Giselle arms (I mean, lets be serious here, we all know she obtains that body from eating zesting limes for pies).
For the CRUST:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (20-ish key limes)
For the decoration:
2 cup (1 pint) cold heavy cream
1 teaspoon pure vanilla extract
Thin lime wedges
Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.
For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze (preferably overnight).
For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Serve immediately (the way I like it) or put back in freezer to freeze whipped cream.
Tips: – Make sure to zest the limes prior to squeezing the lime juice– Leave enough time (at least 12 hours) to freeze the filling before adding the whipped cream decoration – This whipped cream recipe has been doubled from the original because I loooove whipped cream and never want to skimp on that, so you may have a bit extra leftover.– Recipe calls for refreezing the whipped cream once placed on top, but I prefer to serve it right after I place whipped cream on top (but if serving at dinner party you can place finished pie (whipped cream and all) in the freezer until ready to serve).– Once frozen, pie filling will melt quickly like ice cream– I have made it once with key limes and once with regular limes and I don’t think I could tell a difference (Note: Ina used regular limes)