Well, friends, I survived travelling on my own to somewhere I've never been, I survived (accidentally) missing an intersection I should have stopped at (thank you, fellow roadsmen, for not reaming me out with your horns), I survived my first sunburn of the season, I survived narrowly missing a dear at highway speeds, and I survived photographing a wedding.

It was an incredible experience, but I am exhausted and oh-so-happy to be home. My bed, my babies, and coffee could not come soon enough. I am still awaiting my husband, though. :)

Thanks for everyone that thought of me yesterday, and a special thanks to those that prayed!

PS - I adore the following photo!

what's been on my mind (all the time)

Dear readers, I have some exciting news to share!

And, no, it's not that I'm pregnant. (Just clearing that up.)

I am photographing a wedding this Saturday! I'm pretty sure this will be one of my dreams fulfilled. I get to play photographer for two people who love each other, who look spectacular, and who are making the commitment to spend the rest of their lives together. What an honour!

I have something to admit, though. I've been avoiding sharing this information because I am afraid of criticism. Criticism of my lack of experience, my imperfect methods, my small collection of photography gear. So, let's get this out in the open right off the hop: I know I'm not a professional photographer, and I make no claims to be one. I do claim this, though: I love photographing people! I have a love for photography that communicates the feelings behind life. The lovely bride-to-be whom I will be photographing saw this in me before I did, and I am, as I said, honoured to give this gift to her.

I've also been doing a ton of research into what I need for a wedding, and I can confidently say that I am ready for the challenge. This website has provided many helpful tips, these books taught me a lot about professionalism, and these photographers have provided endless inspiration. I am sick to death of memory cards, camera batteries (especially when you purchase one and it turns out to be a dud!), lens filters, and flash diffusers. I've become thoroughly acquainted with my camera, my lenses, and their capacities. I've written out plans, purchased functional outfits, booked babysitters, mapped out how to get to the wedding... and over-thought my way into insomnia. I'm quite ready to believe that I'm ready for this.

So! If you think of me on Saturday, pray for a cool head about all of this. Pray that I don't do something really reprehensible like damaging a lens, forgetting a battery, or losing a memory card. I am beyond words excited about this, but, sheesh, it's hard work!

this week according to my phone

Just over one week ago Joey and I got an iPhone.

I never thought I'd own one. 

Somehow or other we discovered that it was cheaper (and, let's face it, cooler)

to get one and use it for our sole internet provider, as well as a phone.

Alas, I have also discovered that the camera on the iPhone

is like the best point and shoot you could possibly dream of.

WITH BUILT IN PHOTO EDITING.

Hello, random little life on mine! You're being captured!

really really good beany salsa like substance

This is so very far from what I usually do on this here blog.

But!

This recipe is too good and too convenient not to share. Plus, you have the added bonus of me having perfected this recipe for you so you don't have to fiddle around with it. (ha. me. perfect recipes. ha ha.)

Original title: Texas Caviar
(adapted from MckMama)

Ingredients:
1 can red kidney beans
1 can black beans
1 can garbanzo beans (or chickpeas, for the less snooty *wink*)
1 can corn (or frozen corn cooked, then cooled)
1 bunch of green onions
2 limes (room temperature is best for juicing)
1/2 bottle of Mexican green salsa (check the taco section at your local grocery store!)
2 Tbs white sugar
1 bunch cilantro
2 ripe avocados 





Directions:
Open and deposit all canned goods into a large strainer.
Stir and rinse off the mixture really well!
Transfer to a large mixing bowl.
Chop up the entire bunch of green onions into little bits and toss it with the rest.
Pour in 1/2 of the Mexican green salsa. I'm guessing that's about one cup of the stuff.
Squeeze out the limes into the mixture.
Sprinkle the 2 tbs of sugar over the whole thing.
Mix it! Mix it well!
(At this point you can taste it and doctor it up with salt or whatever your little heart desires.)
Cover the container and let it sit in the fridge for about a day. It works if you wait only about an hour, but the flavours just intensify and get even more delicious if you let everything meld together!
Before serving, strain out a bit of the excess juices that are floating around with all that beany goodness. Don't worry, you're not getting rid of the flavour when you do this.
Chop up about half of the bunch of cilantro (or as much/little as you want) and fold it in.
Dice up both avocados and fold them in as well.
Serve this delicious concoction with tortilla chips!

I've also heard that shredding up grilled chicken breast in this little ditty is a fabulous idea. Why not try it?

how to know God's will (in four easy steps!)

1. Acquire Bible.
2. Open Bible.
3. Begin reading.
4. Make it your goal to read 3-10 chapters per day.


(as heard on Fighting for the Faith)