Monday, November 16, 2015

Giving up Facebook

The thought of giving up Facebook made me a little anxious at first. But, since my sole reason for even being on Facebook was to stay in touch with family and friends, and the things they were posting were making me so angry it was literally making me ill, I felt it best to walk away. At least for the time being.

Like I said, the thought made me a little anxious at first. I have been on Facebook since 2009. Six years of status was I going to break that? Like any other vice, it was hard at first. I really just went there out of habit. But, I refrained. Except that one time I was on for 2 minutes (tops) to retrieve a picture I needed. I got my picture, and was gone again. I didn't read one status update, and I straight deactivated right away. Phew, I'm so glad I got that off my chest. But, I digress. Because getting off of Facebook was one of the best things I've done for myself in awhile.

I don't know if or when I'll reactivate my account permanently. I've taken the time to enjoy other things, like movies, cooking, and time with my family and close friends. Not the people that want to be there in theory. But, the people that are actually here, right in front of me, right now. I also feel less stressed. A few days after deactivating I slept through the night for the first time in months. It could be a coincidence, but just in case it's not, I'm going to keep away just awhile longer. But, you don't have to take my word for it, because there are people who have actually done studies and stuff. :) 

Monday, September 28, 2015

Sneak Peak: Chapman

Captured this cute bunch last weekend!
Their mini session lasted about 20 minutes, was relatively painless, and we got ALL the images we needed! Mini sessions are perfect for families with small children, especially when sitting for a long time is not their forte. Hello, anyone five and under! On top of that they're very affordable! Mini sessions are also perfect for seniors, and engaged couples! I'm scheduling full and mini sessions in the Cincinnati area for October 16th & 17th! Email to book! 

Thursday, September 24, 2015

For will always be about the people

I know this may come as a big surprise to some of you, but unfortunately, I've never won any popularity contests. Nope, no beauty pageants either. But, at the ripe ol' age of 34 there is one thing I'm certain of. Golly, gosh, I'm a nice person, and that's okay. It's more than okay really.

I've come to grips with the fact that being a nice person is kind of my thing. And, there are times I admit, I've wished I was more. I mean who hasn't? Who doesn't? I would love to be skinny, to have perfect skin and teeth, ALL the cute clothes, and all the Instagram followers. To be funny, popular, and admired, ya know, like her (you know her too). But, honestly, really truly, I would never trade being nice for any of that. 

I'm nice to people, because it makes me happy. Don't get it twisted I have bad days. My pacients waviors from time to time. But, for the most part, I can keep it together. I love to smile, say hi, excuse me, hold the door, and have a nice day to complete strangers every where I go. I try to remain upbeat, to see the good in people, even when others can't. My mantra for a long time has been "be nice anyway." Which leads me to the whole gosh darn reason I even wanted to write this post. The People.

I won't get into the whole story, because I totally blabbed way too much already. But, I had an exchange last week that made me feel like I was in high school. All. Over. Again. It definitely left me feeling like, "you're not one of the cool kids." And, while a little piece of my heart broke, I was reminded what I do it all for. The People. Not the followers, the relationships. 

Yes, I love photography, blogging, boys fashion, and being creative. But, what I love even more is the people I get to do it with. I wouldn't trade the relationships I've built (even the online ones) for all the popularity and followers Instagram has to offer. And, since you've made it this far, I thought I'd share my "Letter From The Editor" from Volume II of the Fly Little Guy magazine.



(Clicking on the pic will open it and make it easier to read)

Tuesday, August 25, 2015

The Base to Create Deliscious and Healthy Smoothies

I have been making a ton of summer afternoon smoothies. My favorite go-to has been this Banana Almond recipe I found! Oh, man, it is SO good! And, at just 245 calories a serving packed with vitamin c, protein, calcium, potassium, fiber, iron, and more, it's win-win!
But, I 've been trying out different recipes as well using the same base ingredients.
  • Frozen Fruit (1 cup) tip: buying frozen fruit is usually cheaper than freezing your own.
  • Plain Greek Yogurt (1/2 cup) tip: buy the big tub when you do your weekly grocery shopping
  • Vanilla Soy Milk (1/4-1/2 cup) or Apple Juice (1 cup)
Using these "base ingredients" the possibilities are endless. I usually try to get whatever frozen fruit I can find on sale and/or that sounds good, add the yogurt, then add in the liquid starting with 1/4 cup adding a little more at a time until the blender runs smooth. Remember you can always add more but once it's in you can't take it out. I use the vanilla soy milk when I want a creamier smoothie like banana or tropical fruit, and apple when I want it to be a bit sweeter, typically with berries. This is usually enough for 2 servings and each run right around 250-300 calories. Not too bad for a sweet satisfying homemade afternoon snack full of the good stuff that tides me over until dinner. :) My only warning is that smoothies tend to run high in the sugar department, so just make sure you're watching those.
Last week we did peanut butter banana, tropical strawberry, and berry (using the berry frozen mix).  

Thursday, August 20, 2015

Recipe: Black Beans & Roasted Corn Succotash

We kind of have this thing for trying out new cheese burger recipes. I know what you're thinking...different cheese burger recipes?! But, we've been doing the no bun (low carb) thing for a while and so we try to find new ways to dress it up and make it yummy. It started with grilling onions and bell peppers and then lead to green chilies with monetary jack cheese. Then that somehow morphed into this weekends variation with pepper jack cheese, and black bean succotash!

I'm not even exaggerating when I say it is one of the best things I ever ate. The flavor of the succotash was so tasty, and it made so much, that I declared I was going to have it on my salad with avocado and tomato with the next days lunch. And, I did! It was even better than I imagined. So good there's not even a need for dressing! Say what?!?!

So, after a few requests, and with hubby's permission (it is his creation after all) I thought I'd share it on the blog! 


2 corn on the cob roasted
1 red chile (piquillo or similar) roasted with skin removed
1/2 red onion diced
1/2 lime juiced
1/2 cup cilantro chopped
1 can seasoned black beans (drained)
1/2 tbsp. vegetable oil
salt to taste

Broil corn and chile top rack on a tin foil lined baking sheet (for easy clean up) aprox 15 minutes turning 2-3 times each until both are roasted and light-medium brown in color on all sides. While corn and chile roast dice red onion, cilantro, and drain beans. When corn and chile are done, and cool enough to handle, peel top layer of skin from chile (it's too tough to eat) and dice. Then cut corn from cob, add all ingredients to bowl and combine. Let chill 4-6 hours or even overnight. The longer the flavors marry together the better!

For Salad:

1 cup baby spring mix
1 avocado
1 vine ripe tomato
Succotash recipe above

Dice avocado and tomato into bite sized pieces lay over bed of baby spring mix, then cover with succotash  (recipe above).