This is my first real post since the Holidays so I’m gonna fill you in on some things that are new and exciting!
Last week I did my first headshot session! It was so much fun, I wondered to myself why I’d never done them before! My rates for headshots are going to be slightly different so if you are interested please contact me directly. Above are two of the most handsome brothers around! Rising stars if you ask me!
I’m also adding a new session package! I’m very excited about this package. It’s based on the series of one year old sessions I did last year.
* Session cost is $275.00 and includes one 9 x 12 print.
* It is for one child only with the exception of twins. This session is open to kids and babies of all ages that are sitting, usually six months and older.
* The session lasts approximately half an hour.
* It is shot in my studio with a simple white background, head and shoulder portraits.
* You will be given 10 images to choose from.
The reason I’m so excited about this session is because it is affordable. For the past few years I’ve based my rates on what my competitors were charging, but it always made me a bit sad that most of my friends and the people in my neighbourhood couldn’t afford my services. I entered into child and baby photography because I know how important it is for families to be able to hold onto to the memories of their children as they grow. And even though it is a luxury, it’s a luxury I think everyone should be able to afford!
And last but not least I’ve become a Huffington Post Blogger!! You can see my first post here. I have lots of fun ideas for posts in the next little while so keep an eye open for me!
Posted by Shannon Echlin at 3:09 pm |
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That right there was an extremely tasty burger. I adapted the recipe from Steak ‘n’ Bacon Cheddar Balls recipe in The Meatball Shop Cookbook. I added a bit of oregano and sriracha sauce, but other than that it’s the same.
The pickles turned out so garlicky and sour, just how I like them. Here’s how to make them:
Homemade Dills (1 L Mason Jar)
Slice 5 mini cucumbers with a mandolin
Roughly chop 2 or 3 cloves of garlic
A handful of fresh Dill, you don’t need to chop it.
Put all of this in the jar.
In a pot boil:
2 cups of white vinegar
1 cup of water
1/8 cup of salt, pickling salt or regular table salt.
Pour boiling brine into the mason jar and seal the jar.
They are ready to eat a couple hours later. The longer you let them sit the better though.
Posted by Shannon Echlin at 1:36 am |
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