The walk from Il Born to Barceloneta.
Today I wanted to share something that isn't a full recipe, but more of an ingredient that I'm really liking lately.
INGREDIENTS:
- 1 cup pecan halves (I used chopped pecans instead) - 2 tablespoons butter - 2 tablespoons brown sugar - 1 teaspoon honey
INSTRUCTIONS: 1. Melt butter in a pan over medium heat 2. Add your pecans to the pan, and coat them in the melted butter 3. Add sugar and stir until caramelized 4. Spread out on wax paper to cool. Drizzle on honey, and sprinkle on an extra pinch or two of sugar while they cool.
Note: be careful - these little guys can start burning quickly!
Recipe adapted from here.
South of the Border: the tacky and ridiculous rest stop on the road from Washington, D.C. to Florida.
January was a crazy month in between weddings, shoots and all of this freezing weather! I recently went to Orlando to shoot a friend's wedding which was a nice break, but now I'm back to the cold.
The Everygirl featured my recipe and photographs earlier this month. Big thanks to Jonathan for helping me on the shoot and always letting me take over our dining room table for stuff like this.
And one quick peak of my sweet friend, Nikki, on her wedding day.
This is a really good, really easy Brussels sprouts recipe that takes just about no time at all. It's especially good to make for people who think they dislike Brussels sprouts! Special note: it's really important to use fresh sprouts vs. frozen ones for this recipe. Enjoy!
INGREDIENTS:
- 1 bag of fresh Brussels sprouts - 1/4 cup olive oil - 1 1/2 teaspoons honey - 1 teaspoon cayenne pepper - 1 teaspoon paprika - salt and pepper (to taste)
INSTRUCTIONS:
1. Preheat your oven to 350 degrees F. 2. Rinse your Brussels sprouts with water, trim the stems and cut them in half. 3. Toss your Brussels sprouts in olive oil and mix in the honey, cayenne, paprika, salt and pepper. I typically use my hands to mix all the ingredients in, and to make sure that all the sprouts are well-coated. 4. Cook your Brussels sprouts in the oven for 25-30 minutes or until you notice some getting browned and crispy.
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.
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.
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!