Earlier this year, Genevieve generously sent me a studio back drop set up, so when she later asked if I would take their Christmas photos, it only made sense that they would be my first clients to use it!
It's a tough job... sitting on patios, leisurely drinking delicious wines, laughing with good friends.... but someone has to do it. And we'll do it again.. if we must. :)
As I sit here watching the sunset on this long summer night over the city, I have a lot of thoughts racing through my head. 2 weeks from today we will be homeowners.
On another episode of the Incarnato Walking Tour, Chauncey and I walked through Printers Row and the Wabash Arts Corridor, where there was no shortage of awesome pictures to take.
Although this meal took about 8 hours of active preparation, it ended up being the most delicious meal I've ever made! And I made my first béchamel sauce! Culinary milestone, check!
I had the amazing pleasure to travel to Scotland for work. My favorite details were the houses that were named not numbered, the small framed doors, and the black and white buildings that acted as a metaphorical red thread that connected the small town.
Girls' Night-Ugly Sweater-White Elephant Holiday Party
Sometimes over the holidays, there can be an overwhelming amount of parties. The one I always look forward to the most is getting together with my closest girl friends!
Chauncey and I went back home this weekend to visit his family and on Sunday while Chauncey and his dad worked on the truck, Chauncey's mom and Aunt Barb and I went on a Sunday drive.
Roasted Butternut Squash and Goat Cheese Ravioli with Sage Butter
This was my first time making homemade pasta. And it is SO easy! This was a perfect, beautiful dish with just the best flavor combinations. I cannot wait to make it again for other people.
Seven years ago, Chauncey and I took our first vacation together to Vegas. Now, on our first wedding anniversary, we wanted to do all the things we couldn't afford 7 years ago. :-)
The first sentence of this chapter states "A marinade is a seasoned, traditionally acidic liquid..." to which I thought "What? Acidic? Am I supposed to be using more acidic marinades? My marinades are almost all olive oil". But let's keep reading..
