Fun news!

Hello all! I've been trying to find time to write some articles on some of the more frequent questions I get and just all around good stuff, but that Mr. Time is quite elusive. So, instead, I'll have little snippets on Tuesdays called . . . . .
. . . . . (wait for it) . . . . . the Tuesday Tip! I am as clever as ever.
I'm also going to include whatever is striking my fancy at the time because sharing is fun!

For the inaugural Tuesday Tip, I'm going to start off with a baking tip. But isn't this a photography blog, you ask? Yes, but you get the whole enchilada with me, folks! (Wow, the cheese meter is really off the charts now.)

Okay, when you make homemade frosting (and you really should at least once because it's quick, easy, inexpensive and a whole lot better for you than store-bought - and I know you're all thinking about healthy living when you're thinking about frosting), really let the butter sit at room temperature for a good while. If your frosting is clumpy, bumpy or otherwise bleh, it's probably because the core of the butter was still chilly. All is not lost, though! Leave out your frosting at room temperature for a good while just as though it were butter. When you're sure it's room temp throughout, mix it again. You should be all set to eat it with a big spoon. I mean ice your cake or cupcakes.

If you don't have a recipe you love (or even if you do), try this one! I just found it last night under the heading 'Best Buttercream Frosting,' and it's not lying. You probably have everything you need already and no shortening!

Buttercream frosting (makes enough for 30 cupcakes, can be halved or quartered)
1 cup unsalted butter at room temp
6- 8 cup confectioner's/powdered sugar
1/2 milk
1 tsp vanilla (clear vanilla if you want bright white frosting)
Combine all ingredients, but only use 4 cups of conf. sugar. Beat until creamy (3-5 min). Add remaining sugar one cup at a time and beat for 2 minutes after each addition. Enjoy!

Now for some photography fun! For this tip, I'll post and answer a general question. We'll get into meaty stuff soon!
What kind of camera do you use?
I use Canon cameras for no other reason than that was what my first point and shoot in 9th grade was. It treated me so well that when I wanted an SLR, I leaned automatically toward Canon. I knew and trusted the brand. That film SLR was five cameras ago, and I'm still shooting with Canon. Digital camera R & D is really top notch these days, so you will get a great camera whether you go with Canon, Nikon or any of the other popular brands. I won't get into the Canon v. Nikon debate because, well, I say shoot with whatcha like and don't worry about what anyone else is doing. To answer the question specifically, I shoot with Canon 40D.

When you're looking for a camera, be sure to hold it in your hands. How does it feel? Are the controls within easy reach? Is operation intuitive? Do your research, yes, but before you buy, check it out in person.

Lastly and most importantly, a camera does not a photographer make. Your camera is taking the photographs; you are making the photographs. Corny, but true. Get a good piece of equipment, then use it.

If you have questions leave them in the comments for Tuesday Tips or email me. Until next Tuesday . . . .


  1. Thanks for the Tuesday tip. You amaze me with your energy. Crystal

  2. I think I'm going to like this new feature:-)
    My question is about locations. Do you have any advice about what to look for when you're scouting locations for a shoot (outdoors)? Or does the backdrop not matter so much because you are concentrating on your subjects faces & interaction?
    Thank you!

  3. Yum!!! I am so going to have to try that recipe! Cute idea with the Tuesday Tidbits!!


Let me know what you think! You know I love your comments! Thanks!