April 26, 2016

BITS & PIECES | Around The House

Sharing just a few images from around my house. My home is where I first began to use and practice with my cameras. I loved being able to see and capture the mundane from a different perspective, behind my camera. Shadows coming in through the windows when the sun is about to set for the day, is my sort of magical. I enjoy it the most on my days off.

My sister is in the works of getting items back in her shop, which I'm very excited about. And I'm trying to find the lovely in my day to day, with the extra time that I have off right now. Filling it with planning, brainstorming, and slowly working on myself. All the while accomplishing those goals on my do to list which I never always got around to while working full time. Can I get an amen to have those extra hours and getting those little things done?


April 21, 2016

CHOCOLATE-CHOCOLATE CHIP SKILLET COOKIE Recipe | Lifestyle

My sister and I have literally been in the kitchen all day. This is what we choose to do on our days off. ;) For some odd reason, I have had such a huge appetite today. We had Sweet Potato tacos for lunch and after lunch my sister put one of her cast iron skillets to use and made us a quick 35 minute treat!

Looks good right? We found this recipe in Martha Stewart's May 2016 issue and it was better than any Pazookie cookie, thingy I've ever tried! Here's the recipe, now go give it a try!

Active Time: 10 min.
Total Time: 35 min.
Serves: 10 to 12

6 Tablespoons of unsalted butter, room temperature.
3/4 cup of packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
2 tablespoons Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 1/2 cups (10 ounces) semisweet chocolate chips (or in our case Nestle Toll House Chocolate Chips)

1. Preheat oven to 350 degrees. In a large bowl, mix butter and sugar with a wooden spoon. Stir in egg and vanilla, then flour, cocoa, baking soda, and salt. Stir in chips.

2. Transfer batter to a 10-inch ovenproof nonstick skillet (our favorite skillets are Lodge skillets, they can be found at World Market, Amazon, Etc.); smooth top. Bake until you set in center and pulling away from sides, 20-22 minutes. Let cool 10 minutes; loosen edges. Turn out onto a wire wrack. Ready to serve!

*Add on some Maldon sea salt flakes on top of it while it cools to add extra flavor.*

Hope you guys enjoy!

April 17, 2016

DAY TRIP | OJAI | Shop Summer Camp

My sister and I desperately needed a little getaway and took a drive out to downtown Ojai this weekend. Victoria had been following this adorable shop, Shop Summer Camp for some time, so we took a visit. The small shop is located in an old fashioned gas station, displayed with the most adorable trinkets, housewares, vintage clothes, custom framing and gifts. As you can imagine it was super hard to leave with only a few items! My phone images don't do it justice, much better to see in person. If any of you find yourselves nearby, you should definitely check them out!