Stephanie and Chris were married this past May in beautiful Lake Tahoe. They wanted something small and intimate, so they opted to elope to the beautiful woods of Tahoe. I can’t think of a better place to get married.
Shot with Logan Cole
Make up and hair by Amy Clarke
It wasn’t fate that brought Julie and Scott together. It was her best friends who saw a cute guy one night, chatted with him for awhile and knew he was perfect for Julie. They called her up to tell her that her soul mate, her future husband was standing in front of them. In a bar. And she’d better get out of bed and get to the bar. Fast!
Julie trusted her friends enough because that’s exactly what she did, she got up and went out to meet this guy her friends were gushing about.
It turns out that Scott was, indeed, perfect for her. He was funny, sweet, smart- MIT graduate has smart written all over it, right? and he was moving to San Diego from Massachusetts… or was it fate?
I’m so excited for Julie and Scott’s wedding this fall at Balboa Park. Thank you so much for spending the afternoon with me and I’m thrilled to be able to capture your smiles, laughs, and love.
We began their engagement session at Pacific Beach Pier and ended in La Jolla Beach.
Yes! It’s finally summer here in southern California. I know summer officially started last month but we southern Californians know the real party starts in July, when May grey and June gloom have left the state. I love summers here- farmers markets, fresh fruit, beach parties, s’mores, and long days- perfect for shooting.
Now, to catch up…
I’m obsessed with popsicles these days. I’ve made 3 different flavors so, coconut and lime, jalepeño-infused chili mango, and the latest one was key lime pie. So far I’m in love with the chili mango (recipe below) and the key lime pie. I think this may be my next business venture
Last week a group of film shooters got together and toured Cypress Albums and Richard Photo Lab in Los Angeles. I had the chance to meet instagram and fb friends in person!
One of my favorite pictures of my step daughter was when she was four years old, sticking her tongue out on a gloomy summer day. It’s such a cute picture that we decided to recreate it. Of course it’s not a perfect match but I think we did a great job!
I finished the whole insanity workout program last week! The first month was hard but doable… the second month is straight torture! I’m taking a week off and starting the program again next week. I’m sure there will be a lot of food pics coming up on instagram this week.
MIHO Gastrotruck is my new favorite food truck here in San Diego. Logan and I will be traveling to San Francisco for a wedding soon and I’m dying to try their food trucks! I’ll be sure to post all the goodness MIHO caters, so if you’re getting married and looking for something different and yummy, try them!
Shot an amazing wedding at Camarillo Ranch with my friend Kristeen of La Brot Events.
And this past weekend with Katie at Villa De Las Flores in Rancho Sante Fe- gorgeous venue!
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paletas de mangos con chile spicy mango popsicles adapted from Paletas by Fany Gerson 1 cup water 1/2 cup sugar 1 small serrano or jalepeño pepper, split lengthwise -I used a jalepeño. Please do not skip this, it makes a huge difference! 1 ripe mango 2 tablespoons freshly squeezed lime juice 1 to 2 teaspoons ground chiles (piquin, gualillo, arbol) I used pasilla-ancho 1/2 teaspoon salt combine the water and sugar in a small saucepan. cook over medium-high heat, stirring until the mixture comes to a boil and the sugar has dissolved. add the serrano or jalepeño, lower the heat, and simmer for 5 minutes. let cool to room temperature. strain through a fine-mesh sieve. finely dice 1 1/2 cups of the mango and coarsely chop the rest. mix the diced mango with the chile and salt and set aside. put the coarsley chopped mango in a blender or food processor, poor in the syrup, lime juice, and blend until smooth. divide the blended mixture among popsicle molds, leaving enough room for the diced mango. Freeze until the mixture has a slushy consistency, add the mango.