24 HOURS IN BALTIMORE

I took a quick trip/mini vacation to Baltimore last week (probably less than 24 hours actually). It was a little chilly but I finally was able to go to the National Aquarium which was great. While there, we stayed at The Monaco which I would highly recommend if you're ever in the area. Our room had a wall-size dog mural on one of the walls though which was probably what sold me the most since I was missing our pooch the whole time.

 

THE EVERYGIRL | JENNA GIBSON

I recently show a feature The Everygirl with Jenna Gibson, a Political Producer for CBS. It went up on Tuesday, and I'm so excited about it! It was a really fun shoot, and somewhat different from what I normally do which was nice. We did a bit of shooting at the Russel Rotunda, and at the CBS DC office downtown. To view the full article, click here.

A LITTLE SPICE

I was craving something really spicy all day today so we threw together a quick curry for dinner. It's started getting dark so early here so by the time we were done cooking, it was a little too dark to shoot anything. I got this shot of my spice box before we got started though!

RECIPE | BAKED ASPARAGUS

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The other night we made a really nice flank steak with a chipotle rub and I made some asparagus to go with. The recipe was really simple and easy to follow. Enjoy!

- 1 bunch of asparagus - 1 tbsp balsamic vinagrette - 1 tbsp olive oil - 1/2 tsp cayenne pepper - 1/2 tsp paprika - 1 tsp minced garlic - 2 tsp honey - salt and pepper (to taste) - bread crumbs (to sprinkle on top)

First, wash your asparagus and break off the ends (I used to cut off the ends of asparagus but I recently read that you can just break them off with your hands and they'll break at the correct point naturally - it saves so much time). Then, lay all of your asparagus out onto a baking sheet and pour your olive oil over. Add all of your ingredients except for your bread crumbs and use your hands to make sure that all of your asparagus is coated. Lastly, sprinkle your bread crumbs on top for a nice crispy finish. Bake in your oven at 350 degrees for 20-25 minutes. Enjoy!

VACATION IN DC

This Friday my sister and I had a girls night at the Capitol Liaison Hotel. It's a hotel right here in town, but it was really nice to get away for the night. We ate lots of cake, sushi and um, more cake.

Mount Vernon Trail

Today we rode bikes out to the Mount Vernon Trail along the Potomac River. My muscles are already sore, but it was a beautiful ride and a great day.

RECIPE | RED SANGRIA

The Columbia is one of the oldest restaurants in Florida and its just so good. For the fourth of July, we decided to try our hand at their red sangria recipe. Their sangria is a favorite, but this at-home version was pretty close. They have lots of other recipes on their website I'd recommend too.

The Columbia's Red Sangria Recipe

Ingredients - 1 bottle Spanish red wine - ¼ cup Spanish brandy - 2 tablespoons lemon juice - 2 tablespoons orange juice - 1 tablespoon sugar - 1 cup club soda - 1 sliced lemon - 1 sliced orange - 2-3 whole cherries

(note: I substituted apple slices for cherries)

Preparation Mix all ingredients in a large pitcher. Stir with a wooden spoon until well mixed. Pour into large wine glasses. Garnish with orange slices and cherries. Add ice to pitcher. Serves 4.

source

Embassy of Estonia

These are two photos I took while shooting at the Embassy of Estonia last week. I was there photographing Ambassador Kaljurand for YPFP, and I took the two of these before her event started.