I had the great privilege of swapping photo sessions with another local photographer, Jacqueline Barkley.
It's such a wonderful treat to photograph another artist's family,
and to be able to see your own family through another's lens.
Here are some of the highlights from our together time with jacqueline.
I'll post some photos from my family's session soon!
Tuesday, August 30, 2011
Friday, August 19, 2011
.it's blazing hot today. and I've a fridge full of fruit.
what to do?
granitas, of course!
let's start with some watermelon, raspberry, lime.
topped with a sprig of anise hyssop? I think so.
oh, and I also decided to make this one . . .
lemon, blackberry and pear. ooooh! I'll have two, thank you very much.
add a splash of rum, vodka, bourbon, or gin and call it a sno-cone for mommy.
basic granita recipe
(recipe adapted from bon appétit)
the basis for a good granita is really quite simple, and can be adapted into any number of variations. take some fruit, add some acid, sweeten with sugar, and freeze. for those more trepidatious of experimental concoctions, here's a real recipe with real measurements, just to get you started.
WATERMELON RASPBERRY LIME GRANITA
4 cups cubed seedless watermelon
1 pint fresh raspberries, washed
sugar to taste (start with a scant 1/4c)
juice from one lime
anise hyssop for garnish
in a food processor or blender, puree all ingredients until smooth. if you desire a smoother (read seedless) consistency, puree the raspberries separately and strain through a fine mesh sieve to remove seeds. insufficient time and a lack of patience urged me to skip this step--yielding crunchy yet delicious results.
pour mixture into a standard jelly roll pan and freeze for 1 hour. stir with a fork, breaking up any icy clusters with the back of the fork. return to freezer for about 2 hours, stirring occasionally. just before serving, scrape granita to form icy flakes and scoop into serving dishes. top with a sprig of anise hyssop or mint. for a sophisticated take on the frozen cocktail, add a splash of your favorite liquor and a touch of seltzer.
LEMON BLACKBERRY PEAR GRANITA
1 pint fresh blackberries, washed
2 - 3 extra ripe pears (should be extremely soft to touch)
sugar to taste (start with 2T)
juice from 1/2 a lemon
lemon zest for garnish
see directions above for preparation.
kellyallison photography specializes in creating inspired food images that capture the power and passion at the heart of food creation.
Wednesday, August 17, 2011
.beautiful girl, welcome to the world!
beautiful boy, your sister is a treasure. and she'll think you're the best.
you two will surely make mischeif together throughout your days.
playing games, building forts, make believe and fairy tales.
may you become the best of friends.
kellyallison photography is a chicago area photo studio, specializing in modern family portraits, and narrative portraiture of children, babies and newborns.
welcome little one packages highlight a new baby's arrival, and document families in their first days together.
.at the close of a gorgeous-weather family session,
we were doused by an afternoon rain storm
the perfect rain, the perfect timing, and the perfect dancer.
more from this session coming soon . . .