Egg & Veggie Galette

I’m back! After a long hiatus I have finally found some time to refocus on some personal work and it feels good! The beginning of this year has been a whirlwind of travel, work, and personal trials. I was finding it difficult to find the motivation and inspiration to blog.  It isn’t easy working full time and then coming home to blog part time on the side! I admire those of you out there who can do it, or who blog full time as it is a definite devotion!

So, without further ado–a tasty breakfast or brunch option!

This recipe is relatively simple, especially if you keep organized from the get go. I like to keep puff pastry on hand in the freezer as it is pretty versatile and can be a nice treat special occasions or for when we have company.  The key is to remember to take out your puff pastry sheet before you begin. Even a good 15 minutes before would be best. The recipe is great  because it makes 4 servings total, but a square is a perfect single serving that will fill you up. It would be a great option for when the in-laws are in town and you want to have a nice meal without having to go out.

I used farm fresh eggs from Nami Moon farms , a vendor at our local farmer’s market based out of Custer Wisconsin. I love this farm, they have great food which is farmed and raised ethically. They are also passionate about locally sourced food and are a veteran vendor of the Appleton farmers market.  They are always happy to answer any questions you may have about their products and seem to really love what they do. I’m sure farming in this day and age of corporate food conglomerates and climate disruption isn’t easy, but I’m so glad they exist.

The other great thing about this recipe is that you can adjust the veggies to your own preference. If you aren’t a fan of onions or peppers, you could always try spinach, mushrooms, and tomatoes!   Enjoy! Recipe follows images.






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Mediterranean Baked Sweet Potatoes

A while back I found a recipe on Pinterest that I just had to try. With most things concerning Pinterest, I had sort of forgot about it. I think a lot of us are guilty of the pin now, read later habit. I have been trying to get back on the exercise and eat right band wagon. Now that Chet has a regular full time day job we are finally on the same schedule after some 6 years! This makes it much easier to plan and make meals that we can both enjoy and eat the left overs for lunch. Anyway, with my renewed commitment to eating healthy and with the encouragement of knowing we’d have time together for meals I started going back through my food Pinterest board. I began formulating a meal plan for the week. I remembered this recipe and was excited to finally get around to making it. The original recipe was found from the minimalist baker, you can check out their blog here. They have lots of great recipes and their images are lovely.

I will admit that the photographs minimalist baker posted of these were what drew me in. Again with the pin now read later habit, I hadn’t paid much attention to what actual made up the recipe. Upon closer investigation as I was planning my weeks worth of meals, I was a bit skeptical. I couldn’t see how the variety of flavors and spices would work symbiotically. I decided to try anyways and boy I was wrong! These potatoes are delicious, even better they reheat the next day perfectly! Chet and I are huge garlic fans so we always end up putting in more garlic than what it calls for. The original recipe called for coriander, but as I did not have any in the house I substituted for basil. Fun fact: the leaves of the coriander plant are actually what we all know as cilantro. Knowing that I was even happier that I didn’t bother to go out and buy coriander as I have a distaste for cilantro.

I personally think that the sauce makes this dish. The sweet potatoes give a heavenly creamy base. This is complimented by the pop and crunch of the roasted chick peas roasted in spices that simultaneously add a savory profile and highlights the sweetness of the potato. The garlic and dill hummus sauce adds zing and a burst of flavor that helps to melt everything into savory goodness on your taste buds. Enjoy the images and please do give the recipe a try! You won’t regret it! This one will go in the cookbook and will be enjoyed for many years to come.



  • 4 medium sweet potatoes
  • 1 15-oz can chickpeas, rinsed and drained
  • 1/2 Tbsp olive oil
  • 1/2 tsp each cumin, dried basil, cinnamon, smoked paprika
  • Pinch of sea salt

garlic hummus sauce: (I made a double batch because I know how sauce obsessed we are so half this if you are not a sauce fiend)

  • 1 container of sabra classic hummus
  • 2 tsp dried dill (or sub 2 Tbsp fresh)
  • 8 cloves garlic, minced
  • Juice of 1 lemon
  • Optional: Sea salt to taste and a few teaspoons of fresh chopped parsley as a topping


Make your sauce first, I found that when it was given a chance to marinade the flavors together it was even better!

Combine all sauce ingredients in a small bowl until they are well blended. Taste and adjust if needed. Set aside.

  1. Preheat oven to 400 degrees and line a two large baking sheets with foil.
  2. Rinse and scrub potatoes and cut in half length wise. Rub the sweet potatoes with a bit of olive oil and place face down on the baking sheet.
  3. Drain and rinse your chick peas. Combine the 1/2 Tbsp of olive oil and 1/2 tsp of spices in a bowl. Stir until well combined. Add your rinsed chickpeas and toss to coat.
  4. Spread the coated chick peas onto your second foil lined baking sheet.
  5. If you have large and thick sweet potatoes even after halving, place them in the oven for a good 20 minutes before you roast the chick peas. Large potatoes should cook for 40 minutes total.  If you have smaller potatoes you can place both the potatoes and the chick peas in the oven for just 25 minutes.
  6. Use a fork and poke the center of your potatoes to check. If your fork goes into the potato smoothly they are done. The chickpeas should be golden brown and should only bake for the 25 minutes.
  7. While everything is cooking,chop parsley for garnish if desired.
  8. Once potatoes and chickpeas are done, remove from oven. For serving, flip potatoes flesh-side up. Then top with chickpeas, the garlic and hummus sauce and parsley garnish. You can mash your sweet potatoes a bit to give a better surface for the chick peas to sit. Serve immediately.

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Easy Valentine’s Day Dessert: Mini Raspberry Cheesecakes

Happy belated Valentine’s Day to you all! I hope that all of you got to enjoy it in some way. Chet and I had a very laid back weekend, relaxing and hanging out together. It was great to have some time together after a long week of travel and work. We made a delicious rack of ribs in the crock in pot which was doused in a Georgia mustard bbq sauce. For dessert I wanted something that was easy but still felt special.

A while back Chet and I had watched an episode of Friends (thanks for the good month plus of binge watching Netflix) which revolved around a stolen but delicious cheesecake. Every now and then the thought of a flaky graham cracker crust gracefully supporting a fluffy and airy medallion of cheesecake complete with raspberry swirl would consume me. I decided enough was enough and made us some mini cheesecakes. They are delicious but dangerous. As I type I am currently trying mentally block the churning in my stomach from the three (yeeeaaah….just three….) that I ate after dinner tonight. :)

Enjoy the images and give the recipe a try next time you crave cheesecake!

Mini Raspberry Cheesecakes


    • 3/4 cup + 2 Tbsp graham cracker crumbs (from 7 full sheets)
    • optional 1/4 cup of golden graham cereal (I just happened to have this and thought why not!)
    • 1 1/2 tsp granulated sugar
    • 3 1 /2 Tbsp salted butter, melted
Raspberry Swirl
    • 6 oz fresh raspberries
    • 2 Tbsp granulated sugar
Cheesecake filling
  • 3/4 cup granulated sugar
  • 1 Tbsp all-purpose flour
  • 2 (8 oz) pkgs cream cheese, softened well but not melted
  • 1 tsp lemon zest
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream


  • For the crust:
  • Preheat oven to 325 degrees. However you decide, smash up your graham crackers and optional golden grahams. I used a potato masher. In a mixing bowl, using a fork, stir together graham cracker crumbs and sugar, then pour in melted butter and stir until evenly moistened. Add just under a tablespoonful to 24 paper lined muffin cups. Press crust firmly into an even layer. I used a mini mustard from one of my various hotel stays to press the crust firmly down. Bake in preheated oven 5 minutes then remove from oven and allow to cool.
  • For the raspberry swirl:
  • Add raspberries and 2 Tbsp granulated sugar to a food processor and pulse until well pureed, about 30 seconds – 1 minute. Press mixture through a fine mesh strainer into a bowl (basically until there are only seeds remaining in strainer, you should get quite a bit out of it). Set aside.
  • For the cheesecake filling:
  • In a Kitchenaid mixer, mix together granulated sugar and flour. Add cream cheese and lemon zest, blend mixture just until smooth. Mix in eggs one at a time. Stir in vanilla and sour cream just until combined. Tap bowl forcefully against counter top, about 10 times, to release large air bubbles. Divide mixture evenly among cups over crust layer, adding about 1 tablespoon to each and filling nearly full. Jiggle pan to level cheesecake filling then dollop about 5 small circle of raspberry sauce over each cupcake. I used a butter knife to distribute the drops.  Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design. I also created some with hearts by taking the toothpick and dragging it straight down through the center of each circle. Bake in preheated oven 15 minutes until cupcakes are puffed and nearly set. They will crack, but once they deflate your cracks will fill in a bit. Remove from oven and allow to cool completely, then chill in refrigerator 3 hours, until set. Store in refrigerator in an airtight container.

Recipe adapted from cooking classy.








Baked Wild Salmon fillet with an herb potato bedding

Hello All!

The beginning of the year has been much busier than I anticipated. Lots of stuff going on at work and many personal matters that Chet and I have been taking care of. With that being said, I have been dedicating time to creating more food imagery though I haven’t had much time to post and share.

I am typically not adventurous when it comes to sea food. Admittedly there are some things when it comes to seafood that I just refuse to try because it looks strange and I haven’t opened my mind up to them.  I’ve been trying to be better about this as I know that there are many other foods that I never enjoyed as a child that I savor now as an adult.

Over the Christmas holiday my sister made a meal (even after hours of travel) that she modified from The Essentials of Italian Cooking by Marcella Hazan. The recipe originally calls for Bluefish fillets, but my sister substituted Wild Salmon fillets. The fillets are baked on a bed of thinly sliced potatoes dressed in herbs and olive oil. I was amazed at its simplicity and even more so at the flavor and rate that I gobbled it up. I thought this was a perfect opportunity for personal growth and a chance to learn something new in the kitchen.

The best part about this meal is the herb bed of potatoes that the fillet rests on. They crisp up as the fish cooks and marinades in the entire flavor. When my sister made it she cut very thin medallions with a kitchen knife. I had helped out with this process and determined it was way too time consuming for my taste, so I busted out my handy veggie slicer Kitchenaid attachment.  This attachment works great for creating medallions. I’ve even made my own potato chips with it before. If you don’t have a Kitchenaid mixer you can also use a mandolin which you can pick up pretty cheap at most home good stores. The recipe calls for quite a bit of oil, so I decided to cut it back a bit and I didn’t think it made the dish dry. I also added more garlic because we are huge garlic lovers and used rosemary infused sea salt for the potatoes and fish. The recipe will be the non-adapted version. Enjoy the recipe and photos!

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A quick Iphone snap shot of the dish in the pan

A quick iPhone snap shot of the dish in the pan

Baked salmon fillets with herb potato bed

  • Ceramic or cast iron bake and serve dish sized appropriately for your fillet
  • 2 lb Wild Salmon boneless fillet with skin
  • Salt
  • Fresh ground black pepper
  • ¼ c. chopped parsley
  • 1 TB chopped garlic
  • ½ c. extra virgin olive oil
  • 1 ½ lbs boiling potatoes
  1. Preheat oven to 450 degrees.
  2. Slice potatoes very thin, barely thicker than potato chips using a knife, mandolin, or Kitchenaid mixer slicing attachment. Wash them in cold water, and then pat dry thoroughly with paper towel.
  3. Put all the potatoes in a bowl with half the olive oil, half the garlic, half the parsley, several liberal pinches of salt and black pepper. Toss the potatoes until evenly coated. Cover the pan on the bottom and sides with the potatoes. Be sure to only create one layer with the potatoes.
  4. When oven is preheated put your pan in the oven and let potatoes roast for 12-15 minutes until they are about halfway done. (mine began to brown in some areas depending on thickness)
  5. After potatoes have roasted halfway, take out dish but do not turn off the oven. Gently salt and pepper your fillet to taste. Put your fillet skin down on top of the potatoes. Mix together the remaining olive oil, garlic, and parsley in a small bowl and then pour over the fish, distributing it evenly. Return dish to oven.
  6. After 10 minutes take the dish out and use a spoon to scoop up some of the oil from the bottom of the dish and baste the fish with it. Loosen any potatoes that have crisped up and replace them with ones that have not. Return the dish to the oven and bake an additional 5-8 more minutes depending on the thickness of your fillet. A good way to judge if it is done is to stick a fork in the fillet and see if the meat flakes gently away from the fork.
  7. Remove dish from oven and allow it to set for a few minutes. Cut and serve, being sure to scoop up all the delicious potatoes and juices. I also cut a few lemon wedges to have on the side to spritz on the fish.

2014: A year in Review

Happy New Year to you all! 2014 was a pretty great year filled with lots of travel, weddings, beautiful sights, and fond memories. I look forward to 2015 and while some may view new years resolutions as trite, I enjoy the tradition of reflecting and goal setting. Here are a few of my 2015 aspirations.

1. Spend more time photographing and less time on the couch watching Netflix.

2. Make more of an effort to make healthy meals aka less cereal for dinner.

3. Continue to work on being more physically active. Charge up that fit bit and meet my daily goal of 15,000 steps.

4. Walk the dogs more often and have them properly groomed.

5. Enter Photographs into competitions and (hopefully) WIN!

6. Read more books/magazines/journals

7. Practice gratitude daily

8. Go within daily to work on self care and self reflection aka meditation

9.  Let things go, simply for the reason that they are heavy.

10.  Learn the art of saying no- don’t lie, don’t make excuses, don’t over explain yourself…simply decline.

With all that said and done, here is my a review of my 2014 in photos. Enjoy and cheers to the new year!

January IMG_0168 IMG_0400 IMG_0397 IMG_0385 IMG_0349 IMG_0295 1524977_10100651795628726_1964191032_n 1538911_10100651793957076_482692705_n 1507911_10100651707051236_522480326_n DSC_0006 IMG_0444 IMG_0255 IMG_0196 IMG_0180 1545234_10100641075447056_107470021_n 1536585_10100641093181516_1077623634_n 1525064_10100641077682576_1943922802_n 1493265_10100641079623686_1325804462_n 1493265_10100641782036046_2035434597_nFebruaryIMG_0512

1609991_10100665827044656_1644162388_n IMG_0542 1780655_10100662179534296_1148745971_n 1517508_10100661618897816_1933945873_n

March 603667_10100690740842206_1137660117_n _MG_0039 charlene sunrise 1782006_10100692310810976_554950427_n _MG_0075_1 _MG_0148 _MG_0160 _MG_0152 1970643_10100703282039546_168768146_n _MG_0058 _MG_0064 CMC_0018 CMC_0090 CMC_0184April CMC_0303 CMC_0057 CMC_0053 CMC_0043 10406824_10100837908546946_2309313589313789852_n _MG_0054 _MG_0170 10012435_10100717347876496_3036568320661468544_n _MG_0138 10269648_10100739796908456_362582360904181841_n 10251943_10100726848836496_1793341465485435117_n 10168072_10100727934840136_1605552207273909045_n 10155394_10100727934266286_5576107946682082402_n 969858_10100708448785346_1044620216_nMay _MG_0021 _MG_0043 _MG_0050 _MG_0075 1924365_10100837346153986_4336726972299946638_n 10154525_10100718958054686_9198644608145234477_n IMG_1171 IMG_1091 10325222_10100745251198016_4966954946151259559_n 10277548_10100745232590306_3998927745340321098_n IMG_1248 10274045_10100747096729556_2713142144346510452_n IMG_0839 IMG_0794 IMG_0967 IMG_1323 IMG_1295 10366194_10100759170269086_6235950032826064227_n IMG_1350 10458730_10152639139896579_890149109092763356_n IMG_1359 10414628_10100759868619586_2151451026144373923_n 10411978_10100759857042786_53734356508162997_n 10171901_10100759869462896_8695533469591466341_nJune CMC_0082 IMG_1635 IMG_1599 IMG_1596 IMG_1571 IMG_1569 IMG_1514 IMG_1485 DSC_0001 10462529_10100784242623886_6912073711467545731_n 10411976_10100789363321966_968083017181599009_n

July 10438585_10100797314487766_3124077953815315479_n 10487241_10100797006869236_8966580131997584215_n DSC_0054 Untitled-1 IMG_1761 1395783_10100840092595096_1430552951734139999_n IMG_1754 10382640_10100822239592656_2920650394249740782_n 10574348_10100822602026336_1184750598055569100_n 10552485_10100822598977446_4827456010523498009_n 10577072_10100820215908136_879731543936413726_n

August IMG_2026 10551127_10100843229329056_7513240254009178160_n 10417644_10100843227497726_1067219619513287248_n CMC_0182 IMG_2076 IMG_2066 10626635_10100845214311136_8737330511668879023_n CMC_0179 IMG_1950 IMG_1919 10569038_10100827521946776_7399444800924297502_n 10659422_10100856843835476_5276656479285064209_n 10527536_10100827509541636_1733270298644353560_n 10345556_10100802221913246_6999830760212073228_nSeptember 10632659_10100849544054296_986722602700549699_n IMG_2317 10620604_10100880785096996_3738833550955343905_n IMG_2487 479710_10100879620969916_7706610186224876242_n IMG_2402 10711148_10100880784762666_7462602972468390208_n CMC_0063 10356314_10100880783894406_5867501846140104995_n Untitled-2 10635766_10100886958425596_6950365334583456389_n IMG_2242 CMC_0254 IMG_2304 10401345_10100860730122326_4556586677889952913_n 10686612_10100868679836036_2542557984056220201_n 10670218_10100874726303866_1646070874930801014_n 10625162_10100874724133216_6999590562900218144_n 10450031_920645507950216_3625249946356312526_o _MG_0231 _MG_0171 _MG_0139editOctober IMG_1966 IMG_2743 10514551_10100904306300316_5252812299356643980_n IMG_2757 _MG_0021b _MG_0017 _MG_0200 IMG_2678 IMG_2675 IMG_2661 CMC_00840 10384553_10100922370474566_2755977852732023836_n 10647132_10100925694268656_7471840182893746317_n 10256858_10100925699288596_401230240231649720_nNovember 10665879_10100954386688816_1512141050642276187_n 10665214_10100927703137866_7224039205675583866_n 10615400_10100927711256596_3893718283932608595_n 10365730_10100927708327466_2968121974480424489_n 13029_10153323226817222_6116191111785435757_n 30 22December CMC_0058 CMC_0032 10406432_10100960804707056_4267667744131272816_n 10351076_10100951163987136_7266209879929462425_n 1513723_10100946643181866_3331208564524744892_n 2014 Christmas card IMG_3112 IMG_3135 IMG_3148 IMG_3154 IMG_3157 IMG_3160 IMG_3162 IMG_3166 IMG_3171 IMG_3173 IMG_3176

Fall colors in Baraboo, Wisconsin

Long time since I was able to post something for you all! My apologies. Sometimes life just gets a little crazy and I can’t post as frequently as I would like. I had several wedding this year that I was either a bridesmaid in or traveled to be a part of. That didn’t leave much time for photo shoots, though I did get lots of beautiful images at the weddings. :)

That being said, I did get an opportunity to head south with my co-worker Angela (CHECK OUT HER BRAND NEW BLOG HERE!! She’s a great photographer!!) to photograph the beautiful fall colors and landscapes. Angela and I always like to make the most of our photo excursions, so we try to hit up a bunch of places when we go. For this trip we traveled to Baraboo, Wisconsin. Here we photographed several places including Devil’s Lake State Park, Pewit’s Nest State Natural Area, Hyde’s Mill, Natural Bridge State Park, and Baxter’s Hollow. The beauty of all these areas is that they are only about a 15 min drive in any direction to get to.

We headed out straight after work in hopes to capture some beautiful fall color illuminated by the last hour of sunlight. We stopped at Devil’s Lake State Park first, photographing around the lake and beach areas, and a bit on the trail. Admittedly, I spent a lot of time at first clicking away in the parking lot of all places. Angela had to remind me that there was SO much more to see. I guess I got distracted by all the color, I didn’t even care where it was located.

Devil’s Lake was beautiful. So much color, and of course there were lots of gorgeous rock formations, often covered in a thin layer of moss or lichen. The colors were astounding. Drives covered in a canopy of buttery yellow leaves, trails dotted with intensely bright red maple leaves beneath a layer of crunchy leaves past their prime. We stayed photographing until the sun was about shot, then we drove to the south part of the park. Here we stayed photographing the last bit of sun fading behind the bluffs. We decided that the south park would be a great place to head back to later, as we wanted to try photographing star trails and light painting.







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From there we drove back to our hotel, the Campus Inn Motel. Angela and I have now agreed that on any future trips we are willing to pay a bit more for a hotel. The motel was shabby, to say the least. The man who I assumed owned it was a very kind man, but his kindness did not make up for the poor condition of the room we stayed in. Most of the time I’m a pretty easy to please person when it comes to travel. So long as I have a bed, I’m good. However, this room had a door that would jam so that neither inside or outside could the door be opened without a significant amount of fumbling. In addition to this, the only way the room was heated with a space heater…can anyone say FIRETRAP?? The tiling in the bathroom shower had black mold on it, and throughout the room were “jerry rigged” repairs in almost every direction you could look. Luckily we spent most of our time out photographing, so sleep was the only time we were there. It makes for a funny story now, but has definitely convinced me to upgrade for the next time around. :)

Once the stars were out we headed back to  Devil’s Lake. I spent some time photographing star trails, while Angela began working on light painting an image of boats stacked up against the shoreline. A few shots in I joined Angela. I haven’t worked much with light painting, so this was new territory for me. Angela has worked with it in the past, so it was nice to have her expertise to draw from.




We got back to our hotel a little bit before midnight and went straight to bed as the next morning would be an early one. We were headed to Pewit’s Nest State Natural Area to capture early morning photos. Pewit’s Nest is a pretty fantastic place to visit, photography or not. Pewit’s Nest is a 30- to 40-foot deep gorge formed during the retreat of the last glacier. According to the DNR, when Glacial Lake Baraboo drained, Skillet Creek cut a narrow canyon through the Cambrian sandstone, forming a series of potholes and waterfalls. A variety of trees dotted the landscape providing a range of color from red, yellow, and orange. Apparently this area once was the location for a waterwheel. It was rumored that before the watermill was built, an individual lived in the solid sand stone like a gnome in a cavern. It is no wonder this place resonated with me…it has a history that is close to my heart! :) This was probably my favorite of all the places we visited during this trip. However, it was plagued with photographers. This was at one point a closely held secret, but it is clear that secret has gotten out as we were working around 5 other photographers. Everyone was courteous, or at least for a time courteous. It can be frustrating having to work so closely to other photographers, but I try to keep awareness with me that they are just trying to find that magic shot for themselves…and that it is here for everyone to enjoy. It is not exclusively my natural area. :)  Angela had the fore thought to bring waders with so we could climb down the sandstone cliffs and into the water to get close and more interesting shots of the waterfalls and surrounding areas.












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After we were finished at Pewit’s Nest we headed back to the hotel to grab our free breakfast and to come up with a game plan for the rest of the day. Somewhere in between eating breakfast and getting back to the hotel I felt really sick. I kept feeling like I was going to throw up. I couldn’t seem to shake the feeling so we decided to stay in the hotel room for a little bit and edit images while I rested up. Once I felt better we headed off towards Baxter’s Hollow. Once we were there we walked on a trail for a bit. There wasn’t much around to photograph and I began to get a feeling that we weren’t going to see much. We had been on the trail for  about 45 minutes and we decided to head out so we could move on to other photo opportunities. Along the trail we ran into an older gentleman who we dubbed “gramps” who told us about a few other areas nearby that would be good photographic opportunities. We headed to Natural Bridge State Park, which was quite busy with other hikers and photographers. We weren’t terribly impressed with the trail, though the natural bridge was neat to see. I took a few pictures here, and then we made our way back to the car.






We drove to a few other places, all of which turned out to be nothing terribly special. We decided to cut our losses and make our way to Hyde’s Mill which was about an hour’s drive southwest of where we were. This was a place Angela was really wanting to get to, and with good reason! Hyde’s Mill is a stone dam and wooden watermill that was built in 1850. This was another frequently visited stop, though most of the other photographers were just using their cell phones and didn’t stop for very long. Angela and I waited until the golden hour so we could photograph less interrupted. I got some really nice shots of the sunset hitting the watermill and falls. After the sun went down we drove into town to grab dinner, then headed back to try our luck at light painting.







After the light painting we drove back to our motel and spent way too much time editing through our shots, until we realized it was WAY past our bedtimes. We hit the sack and woke up the next morning, fully intending to go back out for more sunrise photos. We quickly realized sleep was more precious and chose to sleep in. We headed back eventually to Devil’s Lake to photograph more of the park. I tried to focus more on macro shots, or different perspectives as most of my shots consisted of wide angle viewpoints. We also drove around some of the bluffs and got some nice shots of iconic fall rural Wisconsin scenes.











We had packed up all our gear before we headed out for the day, so once we were happy with everything we photographed we decided to head back home. The Packer game was on the radio and we listened to that on the way home. The last quarter I felt like I was constantly on the edge of my seat. At one point I had my head in my lap because I was so nervous about trying to get that last touchdown. Luck was in the air and the Pack pulled through, in the last three seconds scoring a game winning touchdown!! How fun to listen while we drove back home from an amazing weekend.

I had a blast on this trip and I think I came away with several beautiful images. I hope you enjoy them! Be sure to check out Angela’s blog too! It always amazes me the different perspectives two people can come away with, even if they are standing just feet apart from one another. Below are a few more fall scenes that I shot around in Appleton and also down by our family cabin in Boscobel, WI.














Watermelon and Microgreens Salad

This weekend Chet and I bought probably the best watermelon I’ve had all summer maybe even in the past few summers. Watermelon is my favorite summertime food. There is nothing better to me than sitting on my porch slurping down some juicy, sweet watermelon to take the edge of the heat and humidity of a Wisconsin summer. This particular melon was huge and while I knew it wouldn’t spoil I figured I better think of multiple uses for the melon to be sure we could enjoy it to the last bite. Chet made some watermelon lemonade which was quite good. I ate probably half of the watermelon just cut up, snacking on it all weekend when I had a pang of hunger. We visited the farmers market and came away with a great haul. I love summer so much, there is always something growing and blooming and producing bounty for me to enjoy. I’m so grateful to live in a world where I get to enjoy these things. If I had my way I would quit my job and find myself a piece of land that I could work to provide for myself and live out the rest of my days in the beauty of it, carefree and always with a bit of dirt underneath my fingernails. For now I can only lean into that fantasy in the small moments of visiting the market and coming home with delicious produce. I was excited to bring home amongst the goodies a bag of micro-greens from Sun Brothers Naturals consisting of Broccoli, rose radish, mizuna, and scarlet mustard. Micro-greens are said to hold much more nutrients than their more developed selves. For more information about the emerging health benefits check out this article from NPR. I couldn’t wait to come home and make a tasty micro-green salad with watermelon. I decided to add a few sliced hydroponic tomatoes from the market as well as some feta cheese. I topped it off with a homemade balsamic vinegar and honey dressing. Essentially I added about a tablespoon and a half of honey to 2 tsp of quality balsamic vinegar. Soooooo good!!! Enjoy the images and next time you are at your farmer’s market keep an eye out for them so you can try to make your own micro-greens salad!