I met Garrett at Lebanon Hills for a session earlier this week. Garrett is a senior at Rosemount High School. He plays football and is into track as well.
His brother attends the University of Minnesota so as we made our way around the park, we swapped stories and talked about his plans for next year. Here’s a peek at the rest of our time together:
Enjoy the rest of your senior year, Garrett!
Autumn is a frantic season for photographers. It also happens to be my favorite season which means I need to be super careful about the way I spend time lest it be gone in a blink! Thus the bucket list.
Happy List Making!
PS: If you’d like to make your own Caramel Apple Pie, the Better Homes & Gardens recipe I used is below!
- 1-1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 4-5 tablespoons cold water
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick rolled oats
- 1/2 cup butter
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 6 cups thinly sliced cooking apples
- 1/4 cup caramel ice cream topping
- For the pastry, in a bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the flour mixture, tossing with a fork until all dough is moistened. Prepare using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball; set aside.
- For the crumb topping, stir together brown sugar, 1/2 cup all-purpose flour, and oats. Using a pastry blender, cut in butter or margarine until the topping mixture resembles coarse crumbs. Set aside.
- On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired.
- In a large mixing bowl stir together sugar, 3 tablespoons flour cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle crumb topping over apple mixture.
- To prevent over browning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack.
So I came out of wedding photography retirement again (the first time being last summer) for a family near and dear to my heart.
I last photographed Julianne as a high school senior! She is all grownup now and married her longtime sweetheart in a beautiful sunset ceremony that took place a few weeks ago.
The ceremony and reception took place in the country. The details were heavenly:
Drake was so sweet as he waited for Julianne, anticipation building as the minutes passed.
I absolutely love that his grandmother made the bow tie & pocket square.
I spent a little time with the bride and groom before guests arrived:
The ceremony followed and was absolutely beautiful.
The reception included pizza, bundtinis, cake pops, yard games, s’mores and more!
Congratulations Drake and Julianne!