"Capturing Life"


It’s been a while since I last posted.  In that time, I’ve had one of my son’s graduate from High School, photographed a beautiful young woman and her adorable baby girl, photographed a youth event, tried to learn salsa dancing (this is an ongoing effort), and in general have tried to keep my head above water!

Life has a way of speeding up and slowing down, both of which have the tendency to leave you breathless.  What follows are a few thoughts along the way plus an added bonus: a recipe for some very tasty appetizers that have made their appearance at some of the social events lately.


Haley is a beautiful young woman whom I have been able to watch grow from a spunky toddler into womanhood.  She recently brought an adorable baby girl into the world and what a fantastic mom she is proving to be.  I was so honored to be able to photograph them recently.

Youth Banquet


We have many small group bible studies called “Cell Groups” that host the youth of our church.  Annually there is a dinner and concert where all of the various cell groups come together for an evening and I’ve had the joy of photographing these banquets for the past several years.  I began the first year without much knowledge on how to handle the typically “bad” lighting you get in a gymnasium.  Over the years I’ve not only learned a lot about lighting, I’ve also moved up a bit in the quality of my camera and other equipment.  While I still have so much to learn about how to do a better job, I can see that I’ve come a long ways since those first photos of the first year.


Graduation Day

Two days later was graduation day.  It was a very busy Sunday.  In the morning, my 14 year old son, Adam, was baptized.

In the afternoon, my 18 year old son, Nathan, graduated from High School.  Yes, he would be the one in the front row with his stole tied as a necktie.  It was a wonderful time of memories, family, and friends all packed into a few hours of  celebration complete with a tasty buffet, visiting and dancing.

For this homeschool mom I can honestly say it’s a bit of a relief to have two who have graduated and be down to one child left to get through school.  It is a very bittersweet moment, though, to have this child, whom you have spent every moment of your life with, it seems, suddenly be off on a different road and one that you are not necessarily an integral part of.  I have every confidence that Nathan will make a difference in this world, if only to bring laughter to those he comes into contact with.  That, alone, would make a huge impact in the life of everyone he encounters.

Nathan and Grandma.

Through all the busyness of life these past several weeks, there have been a few things that have remained constant: the steady flow of activity, the need to keep everything on track for my family, the desire to spend some time escaping into my photography, and the need to produce lots of food for the many varied occasions.  What better way to end this post than by sharing one of the many recipes that has made it’s way from print to oven to hand over the course of this busy life.

Mini-Onion Quiches

1 package wonton wrappers
1 large Onion, peeled, sliced thin
2 tablespoons butter
1/4 cup light cream or skimmed evaporate milk
1 egg, beaten
2 tablespoons freshly grated Parmesan cheese
1 tablespoon pine nuts (optional)

Preheat oven to 400 degrees.  Using  mini-muffin pans, spray each pan with non-stick cooking spray then line 24 mini-muffin cups with wonton wrappers, gently pressing them down into the muffin cups and crimping the wrappers to help them fit better. 

In a saute’ pan on the stove, cook onions in 2 tablespoons butter until soft, transparent, and lightly browned.  Remove from heat and allow to cool slightly. 

Divide onion evenly between lined muffin cups, placing a small amount in each cup.

Blend the cream, egg and plenty of freshly ground black pepper until smooth.  Pour over the onion in the cups.  Sprinkle each with Parmesan and a few pine nuts.  Bake at 400* for 10-15 min. until set and golden.  Cool completely.  These are excellent served at room temperature but can also be served warm if desired.  They also work perfectly for picnics as they travel well when packed in a sturdy container.  (note: you can also use filo dough, crescent roll dough, or pie dough to line the mini-muffin cups; I have found that the won-ton wrappers are the perfect size for these  and create a simple crust but the other options also work well)


2 responses

  1. Karen S.

    You express yourself well with words as well as through photography. Thanks for sharing all these experiences. Your thoughts about Nathan finishing and going on in his own direction resonated with me. It’s an interesting season with Jonathan that way, too.
    Have you used any other fillings in the mini-quiches?

    June 5, 2012 at 5:04 pm

    • Karen,
      Thank you for your kind words. Yes, I have used other fillings with the mini-quiches. You could use anything that you would normally use in a quiche. They are very good with roasted peppers, mushrooms, sundried tomatoes and feta; pretty much anything you can think of. The trick it to make sure you cook the veggies or meat ahead of time. You could also use larger muffin cups to make these for a brunch or more hearty appetizer.

      June 6, 2012 at 1:36 pm

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