Processed with VSCO with f2 preset

Processed with VSCO with a6 preset

Processed with VSCO with nc preset

 it’s so easy to get sidetracked by good lighting and a camera


i’ve been keeping a secret

Yes, ’tis true.

About a month ago, my aunt (who is a photographer), gave me her old camera because she had decided to update her equipment.

That means I got a lovely Canon DSLR.

So why haven’t I told you about this yet?

Good question!

Because I don’t have a computer with regular USB ports, I had to order a special USB adapter cord and wait for it to come in the mail…which it did today!

I’m so excited to be showing you some of the pictures I’ve been taking over the past few weeks! For now, while I’m still learning how everything works, and getting used to manually adjusting settings and such, my pictures are hit and miss. One turns out good, but then the next five will be like what…? How did THAT happen???

Anyway, without further ado, here are some of my experiments.

Processed with VSCO

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Processed with VSCO

Processed with VSCO with f2 preset

Processed with VSCO

Processed with VSCO with f2 preset

p.s. if my aunt is reading this, i want to thank her again from the bottom of my heart for remembering me when she upgraded her equipment. 

Green Smoothie

Hey guys! I’m just popping in real quick with a recipe for some awesome green smoothie. Well, it’s hard for green smoothie to be anything but awesome, but you know. 😛

You need:

2 frozen bananas
½ c. soy milk
1 c. fresh greens
1-2 tsp vanilla
2-3 tbsp maple syrup

Throw all these ingredients in a blender and give it a whirl, adding more milk or sweetener as needed. 🙂



Coconut Whipped Cream

OK, like this stuff is soooo good! If you haven’t made your own coconut whipped cream before, do it!

I didn’t actually plan to make coconut whipped cream today, but I was making something else that involved coconut milk, (aka coconut cream diluted with almond milk because that’s all I had), so when I saw I had a bunch of coconut cream left over, plus some strawberries in the fridge, something clicked in my head, and I was like, “COCONUT WHIPPED CREAM!!!”

In my family we’ve tried making this before, but it never really turned out quite right before. I told myself this time was going to be different, and googled ‘coconut whipped cream.’

A few sites later, I had the basic idea: coconut cream, LOTS of sugar, and maybe some vanilla. Armed with this knowledge, I dumped some coconut cream into a mixing bowl, whipped it smooth with an electric mixer, then added maple syrup as a sweetener and whipped that in.

So, with the maple syrup instead of sugar it may be a little more runny than a true whipped cream, but it still turned out great. We had it on sliced strawberries + added more maple syrup, and it was AMAZING!

Some pics of the finished product:

Here is a rough recipe you can use to make your own coconut whipped cream. I didn’t measure, but it’s a pretty loose recipe anyway so adjust the amounts to suit your own tastes!

1 15 oz can coconut cream
maple syrup to taste
2 tsp vanilla (I didn’t put vanilla in mine, but I will next time!)

Put your coconut cream in a mixing bowl and blend with an electric mixer so it is creamy. Add maple syrup and vanilla and blend again, starting slowly and getting faster. It should be sort of fluffy and creamy. Use wherever you’d use regular whipped cream!

(And yep, that is my recipe).