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).

Thursday, August 13, 2015

Flattery is the Best Form of Flattery

One of the first pieces of advice I was given when I started my photography business, or at least the piece that stood out to me the most, was to make sure you're flattering your clients. 

What I found out pretty quickly was how easy and natural it was for me. And, even better than that, the amazing impact it had on my clients! Even the less confident ones. If you tell someone they're beautiful they will believe you. When my clients first arrive I make sure I compliment them. Again, it was pretty easy and natural for me, and it very quickly became something I did without even thinking about it. "I love your hair, your outfits are so cute, I love your necklace." Everyone is trying their best to look their best, so make sure they know they do! And, don't stop there. 

Once you start shooting make sure you're telling them how good they're doing! "That was perfect, keep going, you're doing great, you're gonna love this!" Sometimes they may not be, and that's okay. This is where this second piece of advice comes in really handy...always keep moving. If something isn't working change things up as quickly as you can. Not feeling that pose, change it, that light is too harsh, move it. Your clients never have to know it, and they shouldn't. Just remain positive, complimentary, and always keep things moving along. A big part of being a photographer is being able to think on your toes, go with the flow, and being able to improvise when necessary. 

I'd love to hear your best pieces of advice! What did someone tell you that really helped your business? What advice would you give someone just starting out?!