Mornings Like These

morning coffee

Do you ever have mornings like these? Nothing to do, nowhere to be, save for enjoying the beauty of your own home. I had a morning like this. It got bright as the sun rose, highlighting the fall colors on the trees. But something inside of me knew it was cold out. So I stayed inside and began my morning ritual – coffee and local eggs, which I opted to bake in my cast iron skillet. The new dining room table was looking beautiful adorned with florals, the light creating sharp contrast on this bitter cold morning – a rustic look which I adore.

watching the world wake up

coffee and farm fresh eggs

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breakfast

It’s important that we have mornings like these once in a while, and dare I say often, if possible. The reason I love mornings so much is because it’s a fresh start to a new day. And how you start your day is how you intend to end it. When we slow down our mornings, we slow down our entire day. And by that I mean being more mindful, creative, and careful about what we do and say. Our days become full of meaning rather than walking through life blindly.

I implore you to take a day or a few days to slow down your mornings. Drink a cup of coffee and watch the sun rise. If you can’t watch the sun rise, get up earlier (still have coffee) and take some time to reflect, pray, and meditate. You might be surprised how much better your day ends up!

How do you like to start your day? Comment below!

A Timeless Classic: Birthday Pumpkin Pie

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I often ask my brother if he wants to switch birthdays. I would much rather have a birthday in the fall. I could reward myself with long walks amid the changing leaves and pumpkin pie instead of cake (though I don’t remember the last time I had cake for my birthday). But alas, I must endure a birthday in March – not quite winter, not quite spring and always sopping wet with rain. It turns out my brother isn’t much of a cake fan either. So with the extra pumpkin purée I had, I baked him a pumpkin pie for his birthday.

As I was gearing up to shoot the process, I knew I had to get started early. It’s true, natural light is best when it comes to food photography. But the type of light is very important. 9 am light looks very different from 12 pm light and each one creates different textures and moods. I shot this sequence of pictures from 8 am to 8:30 am which was perfect! I knew I needed enough morning light but not too much to where it was harsh. The result was a very soft light with deep shadows. The lighting just made me want to stay in that spot forever and keep baking like there wasn’t a care in the world.

It’s funny, when you smell pumpkin purée it smells nothing like the pumpkin taste we know and love. Someone somewhere put a bunch of spices together and said, “this is what pumpkin should taste like.” And I agree with that person, so I don’t intend on creating anything new here. Here is a very timeless pumpkin pie recipe you can enjoy for thanksgiving (or anytime someone doesn’t want cake for their birthday).

{Recipe}

You will need:

2 cups pumpkin purée (I used real pumpkin from a pie pumpkin but canned will work too)

1 12 ounce can of evaporated milk or 1 1/2 cup heavy cream

2 eggs plus the yolk of 1 egg

1/2 cup packed dark brown sugar

1/3 cup white sugar

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamom (optional, this stuff is expensive!!)

1/2 teaspoon lemon zest

Crust:

1 cup flour

1 teaspoon salt

5 1/3 tablespoons shortening

1/4 cup water (or as needed to form the dough)

Start with making your crust. Mix together flour, salt, shortening, and water and form into a dough. Knead and roll out large enough to fit a 9″ pie pan. You want at least an inch of overhang for the crimping. Roll the edges under so they sit on the edge of the pan. Next, with your index finger and thumb form small notches all around the edge of the crust. Poke holes in the crust once it is formed in the pan (this will prevent the crust from expanding during baking). Refrigerate for 1 hour.

– Preheat oven to 425 –

Combine eggs, spices and sugars, pumpkin purée, and evaporated milk and mix well. Pour filling into the crust and bake for 40-50 minutes, or until a knife inserted in the center comes out clean. The filling will be puffed up but this is normal due to the leavening of the eggs. Let cool for two hours. If you’re making it for the holidays or anything special, I would suggest baking the pie the night before and let cool at room temperature until the next day when you’re ready to eat it. This will let the pie firm up really well.

Any holiday or birthday favorites of yours? Comment below!

Slow Living {In the Kitchen}

Ahh, finally back to the blog. So sorry I’ve been gone, friends. I’ve been pretty busy and preoccupied with other projects! My friend Sarah and I have decided to start a business. Not really sure what it will look like yet, but it will be centered around the idea of living simply – Hey! That’s what my blog is about! More than living simply for ourselves, we want to show others what it looks like and how they too can live a life more in tune with their surroundings. One way to do this is to hold small, intimate gatherings; enjoying company and conversation, and teaching the art of simplicity.

I figured I would show you what I’ve been doing lately. I’ve been into food photography from what I’ve been baking and cooking. There is something so personal about the food we eat. It is our daily sustenance; without it, we die. But in this day and age, we have lost touch with our food. When we grow our food, harvest it, prepare it, and eat it, we have a personal connection and a knowledge of where that food came from. Food photography is about showing the beauty of being in our kitchen, of slow living, and all the messes and imperfections that come along with it. In other words, it’s life.

{Vegetable and Ricotta Pizza}

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{Pumpkin Pie}

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{Apple Galette}

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{Morning Cast-Iron Baked Eggs}

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