Ocean Shores

Last weekend, I went to Ocean Shores  for a camping trip with my friend Anne.  I hadn’t been camping in a few years, which is pretty crazy for me.  When I was growing up, my parents would load us up in the van (4 kids), hook up the camper and we would head off.  We visited so many parks in Utah, Wyoming, Arizona, and Colorado.  I am really thankful that my folks had us do this as kids because I still love the outdoors, camping and traveling so much, it’s just ingrained in me. Although I am sure as a kid, and especially as a teenager I would pout about it.  I haven’t headed out for a long road trip in some time, but I really would like to. I did drive to Chicago twice in my twenties though.

Anyway, Ocean Shores was so much fun.  I would highly recommend it.  The beach was beautiful, and the campground at Ocean City, except for one crazy night, was pretty quiet.  The town of Ocean Shores is so close to the campground that if you want you can go to the little theater, bowling alley, go go-kart racing or ride horses on the beach.  We stuck to going to the Sand & Sawdust Festival, where you could see people participate in either a chainsaw carving or sandcastle competition. We also ate at the cutest little Moby Dick’s drive in, where we had delicious chowder and fish ‘n chips.

Hope you enjoyed the photos and have a great 4th!

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Peach Festival – Queen Creek, AZ

Last month I went to go visit my brother & sister in-law in Phoenix, and of course saw my cutest little niece & nephew for a few days.  On my last day of the visit we went to the Peach Festival in Queen Creek, Arizona.  They had peach everything, from taffy, to salsa, to ice cream, to drinks, to pancakes. You could also go and pick your own peaches at the farm. The little ones enjoyed it so much too! Karissa, my niece, kept going on about how she was going to pick peaches for a peach pie for daddy, for his birthday.  That is going to be a while from now… haha  They actually did make a peach pie and some peach ice cream yesterday for Father’s Day out of the peaches she picked.  It was really cute.  Hope you enjoyed the photos!



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Beautiful Breakfast Shoot

I always love working with Rachel Grunig, I just can’t say enough nice things about her & her work.  Just look at how cute these turned out. I wanted to do something a little different for me, more of a scene, or a modern laydown of a breakfast or lunch scene which is very popular right now and Rachel came up with these wonderful ideas!

In other news, I have been working again doing shoots for Amazon Prime Now, photographing their restaurants & dishes.  I also wrapped up a big shoot last week, which I will be able to share at the end of the month. Phew!! I have a few camping trips planned, out to the coast which will be fantastic for summer.  I really like to enjoy the summer here, when I can.  It just gets so lovely.  I have been paddleboarding already and going for a hike this weekend.  I have a few out of town trips planned with friends in August, and going to San Diego in July.  Yippeeeee. Summer!

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Summer Fun with Kate Spade

I can’t believe it was a month ago that I worked with my friend & colleague Stylist Angie Hansen on this super cute test shoot.  I don’t photograph product that often so when we talked about doing this, I was really excited that she wanted to incorporate this fun Kate Spade photorealistic grass printed blanket.  I immediately wanted to make it look like a fun picnic in the sun, lighting wise.  She agreed, and this is what she came up with.  She added in some cute summer items from Starbucks, Nordstrom, Birkenstock & St. Tropez as well, to tie in the cute Kate Spade book & camera purse. She was so much fun to work with!  Hope you enjoyed the photos!


2 Responses to “Summer Fun with Kate Spade”

  1. angie

    So great to work together! These turned out super cute!! Can’t wait to work together again!

  2. Amy Johnson

    Totally! I can’t wait to do another shoot too! We had a few that we talked about, anytime!

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Cidercraft Pairing : Brunch!

I photographed the newest Spring/Summer Cidercraft pairing about a month ago with the team we have worked with since the very beginning, Jason Scherer as Chef, Randi Karabin as Designer, Erin James as Editor and Kristin Ackerman as Publisher.  I really loved how this pairing turned out so much from the beignets, to the truffle salad, to the pork posole, I thought everything looked beautiful.  Randi the designer had a specific vision and it really all came together wonderfully.  And really, who doesn’t love brunch??  Hope you enjoyed the photos!


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Sip Northwest -White Wines

I did a feature for Sip Northwest’s Spring 2016 issue on white wine varieties of the Northwest a month or so ago, which beaks down 6 different kinds of white wines, and all sorts of varieties you can get right here in the Northwest in preparation for the upcoming warmer weather. Hope you enjoy!  Thanks of course to the lovely ladies over at Sip Northwest who helped make it look so pretty.

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Venice Beach

Last weekend I went to Venice Beach with my sister for our annual Sisser vacation.  We were there for 3 days, which was fantastic, but perhaps need one more day just to lay by the pool or beach. We went and ate dinner at Plant Food & Wine on Abbot Kinney in Venice, this is the main drag other than the beach front.  My sister has been vegan since January so we did eat at a few vegan restaurants, of which, Plant Food & Wine was one.  We had the most amazing sandwiches there, and the setting was wonderful. We ate in their little magical outdoor patio.  We also walked along the beach and then took a Pedicab (which I have never ridden in) up to the Santa Monica Pier, ate some delicious fries at a burger joint and rode the roller coaster up there.

In the morning we ate at one of my favorites (and everyone’s) Gjelina for brunch. We were given the scoop that if we went before 10:45 we wouldn’t have to wait. We ate at their outdoor patio as well.  I was told for dinner there is a 1-2 month wait, so this was perfect. Last time we were there we had pizza so breakfast would be something new to try and if we got in early enough we wouldn’t have to wait.  We had breakfast about 9:30 am and no wait, and an amazing smoked trout scramble with a side of candied bacon.   We then headed straight to Fryman Canyon, which we felt was like LA’s  version of Greenlake. A 3.4 mile hike in the Hollywood hills. It was a really beautiful hike, and perfect for the weather.  We felt immersed in LA culture, everyone was beautiful of course.   Then we headed over to Gracias Madre for some vegan Mexican, where we again ate on a beautiful patio. The menu was crazy! I don’t drink, but their cocktail varieties were out of control, try some fungi anyone in your cocktail? I had the black bean burger, which was to die for.

After getting back we vegged out by the pool and went and grabbed some libations from Moon Juice, where you can get any number of crazy health concoction.  I am not quite as juice obsessed as I used to be, but I do LOVE juice.  I really love going to a juice bar.  The next day I was feeling like I had the start of a cold, so of course I had to go get another!  Actually that was the start of a week long cold, which is finally over now!  We ended the night walking along the beach, watching the skateboarders at the skate park there, and just grabbing some dinner at Whole Foods. How LA of us. 🙂

Our final day we headed over to the boardwalk and had breakfast at the Sidewalk Cafe, which has a a giant open air dining area right next to the beach. It has a really standard breakfast which I also love, think greasy diner Denny’s breakfast.  And we got to watch people walk by getting their stands setup.  And that was it, we were off.  It was a quick but really fun trip and of course you can see I am a little bit food and restaurant obsessed, but hopefully this can give you some tips & places to visit if you are there.

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Boise! Treefort

I went on a trip to Boise, ID a few weekends ago with my dear friend Erin and her family.  We were going for Treefort which is Boise’s big music festival but so much more. There were also yoga/film/food/comedy/and beer festivals going on too.  If you are from Seattle think Bumbershoot or the Capitol Hill Block Party with snippets from SIFF and Bite of Seattle mixed in.  I saw at least 12 bands over the course of 3 days.  My favorites of course were Built to Spill which I see so often it seems like these days, Charles Bradley (I’m in love!), Yacht, Magic Sword, and Coco Rosie (damn!). There was music going on each day, at at least 7 venues from noon to 2 AM, over the course of 5 days, so I could see how you could watch so many more bands then that even.  The only drawback was that it was 37 degrees out when the headliners were playing the first night outside.  BRRRRRR.  The next day it was much better though, 50 felt like a dream in comparison.

I was also able to take a few food classes at the Food Fort  of which the talk on Local and what that means was super fascinating.   It’s true, there are so many different perspectives on how local is defined, is it geographical, or does it mean purchasing by smaller organizations, and then within that, how do you even know the companies you are supporting are practicing ethical treatment of their employees and their livestock.  It was a really interesting topic.  I also got to take a food photography class which was the most succinct and useful 15 minute lecture on food photography I have ever seen. I did think it would be more like Feast in Portland, but it was much smaller, still the classes were interesting and worth it.

At Yogafort I got to attend the best most hippie yoga class I have ever been to at, where we all had our chakras cleansed for spring!  It was pretty amazing. I love my yoga super hippie so I was in total heaven.  It was awesome that they had matts available for those of us that were out of town and that the classes were included with our Treefort passes, as long as there was room.

All in all, it was a great trip and I would do it again for sure.  We bought the early-bird passes so the festival itself was dirt cheap.  So if I were able to get those again that would be amazing, since everything is all inclusive with your pass (minus you know food & beer), but all the shows and even the yoga classes and food talks are already included.  Hope you enjoyed the pictures!

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Springtime Floral Shoot

It has been a while since I posted but it is because I have been pretty busy and will have a lot of content to post now.  🙂 A few weekends ago I got to spend the day working with my wonderful colleague and friend Liz Herrera who is currently a stylist at Amazon.  She is so much fun to work with and helps to create beautiful images.  She definitely adds little unique touches to her styling which make the photos really stand out.  Hope you enjoyed the images!

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Gjelina: Roasted Beets with Herb Sauce

When my sister and I went to Venice Beach about a year ago, I really wanted to go eat at Gjelina.  It is a restaurant in Venice Beach on Abbot Kinney that I had read about as a must visit. The food is simply amazing.  When we went, we dined early to avoid a huge line and crowd, and ordered the best pizza I have ever had.  Luckily it wasn’t quite as popular even as it is now, because it looks like it books 4 weeks out, and reservations are required for dinner. My only regret was that we didn’t also have dessert. I am hoping to go back for a weekend in April and I will be for sure back there, as long as they have an opening.  And it looks like they even have a new restaurant on Sunset, Gjusta, that will be a must for trying!

For Christmas this year I asked my brother for the Gjelina cookbook written by the chef Travis Lett. The photographs are by a few of my favorite photographers Nikole Herriott & Michael Graydon. The book is super beautiful.  I made the roasted beet greens & herbed yogurt recipe from the book, and it turned out wonderfully. I couldn’t stop eating the herb yogurt too.  I would only say, that perhaps my oven is not hot enough, since the beets needed a lot longer to roast until they were not crunchy.  I have been trying to do more shoots on my own, and doing the cooking and styling to help learn more about the process. I am trained as a photographer, and simply have never been that brave or consistent as a cook. This exercise helps to get me out of my comfort zone, which I think is important in order to improve.

In other news, I am going to be heading to Boise next month, which should be really fun, for the music festival Treefort, and see one of my favorite bands Built to Spill (again). I am looking forward to seeing a lot of bands, as well as finding cool restaurants to eat at and photograph.  I also got word that my images will appear in a cookbook for the first time!  I am very excited about that! Also as mentioned, I am planning a trip to LA hopefully in April and possibly the South in May.  I am also working on a few other projects I am excited about.  More on that later.

Recipe below!


ote: this recipe is from the cookbook Gjelina.

Herbed Yogurt Ingredients
1/4 cup Greek-style yogurt
1 tsp chopped fresh flat-leaf parsley
1 tsp chopped fresh dill
1 tsp chopped fresh tarragon
1 tsp chopped fresh chives
Zest and juice of 1 lime
1 Tbsp olive oil
Kosher salt
Freshly ground black pepper

Other Ingredients
1-1/2 lb baby beets with greens still attached, halved lengthwise
1/4 cup olive oil
Kosher salt
Freshly ground black pepper
1/4 cup water, plus more as needed
1/4 cup beef stock
2 tsp sherry vinegar
One 1-inch piece fresh horseradish
Flaky sea salt
Best-quality olive oil for drizzling

To make the herbed yogurt:   In a medium bowl, combine the yogurt with the parsley, mint, dill, tarragon, chives, lime zest, lime juice, and olive oil. Season with kosher salt and pepper and set aside.

Preheat the oven to 400.

In a large bowl, toss the beets with the olive oil and season with kosher salt and pepper. Transfer the beets to a  baking sheet, add the water, and roast until the beets feel tender when pierced with the tip of a knife, about 25 minutes. Add more water if the greens dry out or begin to burn. Remove from oven and let cool slightly. Leave oven at the same temperature.

With a kitchen towel, gently pull the skins off the beets. Don’t worry if some still clings to the beets since a little skin left on is fine. There is often a bit of tough plant matter near the stem, which should slide off easily.

Return the beets to the oven and roast about 5 minutes longer. Remove from oven and immediately add the stock (if using) and vinegar.

Transfer to a serving platter along with the pan juices. Drizzle the herbed yogurt on top. With a Microplane, grate the horseradish over all. Season with sea salt and drizzle with best-quality olive oil. Serve warm or at room temperature.


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