Well here we are, at the end of summer already! I thought this would be the perfect post to end the season with as we’re jumping into September, as this shoot is something I’ve been wanting to do all summer. It was so fun to finally have the opportunity last weekend with my friend Nichole, and goodness, isn’t she gorgeous?!
We caught a perfect day for shooting – it was the one weekend where the Portland / West Coast area was filled with smoke from forest fires, so the sky was a beautiful hazy pink. I was especially thrilled for this to be my first shoot with my Minolta film camera as well. They turned out so wonderfully, capturing the warm hazy light in such a beautiful way. And do you love the floral crown? Hand crafted by yours truly!
You’ll see that the first 20 images or so are from the one roll of film I shot, and then the final images are from my DSLR. I hope you enjoy!
This summer salad recipe is wonderfully delicious, and if you can tell from the photos, a little dusting of sand won’t hurt either ( although I wouldn’t recommend it- it was incredibly windy at the beach!). I don’t have measurements for this salad as you can see, as it’s wonderfully easy and something you can just toss together based on your preference. If you have any questions, let me know.
Regarding the fig balsamic, you can make this yourself or grab some at the store. I picked up a wonderful fig balsamic at Whole Foods and it’s just perfect. Use all organic, fresh ingredients for the best flavor.
1/3 quinoa, rinsed, cooked and cooled
Sliced almonds or chopped hazelnuts
Beets (shredded or spiraled and cut )
Grilled Chicken (optional)
Toss with olive oil, fig balsamic and a squeeze of fresh lemon juice. Enjoy!