On August 11th, an amazing team and I will be photographing a fun editorial in Houston, Texas. We are looking for a bride + groom to model for the styled shoot, preferably engaged/married couples with fitted wedding attire.
The team and I are looking to find the right couple that will fit the shoot stylistically. If interested, please email us a photo of the two of you in your wedding attire and be sure to include a good photo of your faces. We are only accepting one couple for this shoot.
Contact me HERE for details.
“You are what you do, not what you say you’ll do.”
- Carl Gustav Jung
1 1/2 tablespoons oil
2 tablespoons Thai red curry paste (store-bought)
1/2 cup coconut milk
1/2 cup water
3 – 4 kaffir lime leaves, slightly bruised, optional
8 oz shelled and deveined shrimp (tail-on)
1 cup pineapple cubes
1/2 tablespoon fish sauce
1/2 tablespoon sugar/palm sugar
A squirt of lime juice
Heat up a pot with the cooking oil. When the oil is heated, add the curry paste and stir to release the aroma. Make sure to keep stirring and don’t burn the curry paste. Add the coconut milk, water, and kaffir lime leaves and bring the curry to boil. All the prawn and pineapple and let cook for about 5 minutes on medium to low heat. Add the fish sauce, sugar, and lime juice, stir to combine well. Turn off the heat and serve immediately with steamed white rice.
You can use canned pineapple to make this dish. Choose the pineapple rings and cut into cubes.
For more info on this recipe, visit HERE on RASA MALAYSIA.
“Let’s not try to figure out everything at once.”
- The National
1/2 cup plain yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
2 egg whites
1/2 teaspoon lemon extract (optional)
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries
2 tablespoons white sugar for decoration (optional)
1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
2. In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
3. Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
For more info on this recipe, visit HERE at ALLRECIPES.COM.