well.. it's been a while!
Summer has flown by in a flash of weddings. so many amazing people have been met and 1000's of photos taken. I still have a lot of weddings to edit and so much to share and show.
This summers been hard but amazing. Running a business was something I thought I knew about - having run one with Oli for 7 years.. but being a part of 2 business and solely responsible for one is hard. Saying that it might soon be turning into three! more on that soon though..
The lessons I've learnt this year will go towards hopefully a better balance next year. And I love growing and learning - I just wish there was one more day a week! I'll let you know when I've posted some weddings - I have 7 that I want to add and that's without the other 8 I've still got to edit.
I am looking forward to a bit more time and catching up on all your blogs as well as with friends.
Posted by Wellies and Vogue at 16:20
So life lately has been good! We're both massively stressed and have loads on - but we're kinda working with it and surviving a bit better than last year.
I think the answer to happiness are Cosmopolitans - out with the Gin - in with the Vodka! Oli and I are addicted to them.. Cocktail hour has now entered the O'Connor bungalow and it's doing wonders!
Had a lovely weekend. Went back to wedding work instead of being wedding guest.. But as it was the most beautiful summers day and Rowan and Dan and their friends and family were such good fun it didn't feel like work! I also had my boy with me helping me out - which is always nice! Also had to have the token photo with the photographer moment.. delete!
As always the only thing I'm updating seems to be Instagram - I am addicted.. So if I'm not here for a while you can see what I'm up to there.
Yay it's Friday!
This week I have been mainly sorting out my sick computer - this has meant a slightly disrupted unproductive week.. Hey ho - the suns shinning and I have a really exciting wedding on Saturday in Suffolk - and my boys coming with me! First time he's been my second shooter this year. So much fun working with him, and at weddings I get to be the boss - which is a novelty!
How beautiful is this bouquet by the amazing Miss Pickering. I got to work with her once again at a simply stunning Rutland wedding.. we even got to have a sneaky diet coke break chat together. I love working with and meeting all these incredible people. I think that's why I love this space so much. You all make me work harder, do more and want more.
This seems like forever ago.. June has been madness but a lot of fun! We're now back in the office with lots of work to catch up on and a tan fading too quickly.
We loved this holiday with Oli's mum and her man.. cliffs, coves and wild grasses. North-East Spain is breath taking - I couldn't recommend it more.
Taking a break and packing away the camera was bliss - all these are iPhone and edited with vsco cam.
Posted by Wellies and Vogue at 12:48
So wedding season has kicked off well and truly! Am trying to keep on top of the work load this year but am already falling behind! eeeek - not helped by the two this weekend and the fact that we're off on holiday on Wednesday for a week!
But oh I have forgotten HOW much I LOVE this job. Already I have met and photographed the most beautiful, fun people who have amazing families and beautiful weddings. What a lucky girl hey!
This is a Cotswolds Wedding and I almost cried when I left I'd had so much fun. You can see the full wedding over on my website. I have another two that will be added soon and have high hopes for the rest of the season.
Giving myself an afternoon off now - very rare.. Off too a dress fitting with a very special lady who's wedding is creeping up. I'm so excited about getting a sneak peak at the dress which she designed herself. Also a chance to do a little bikini shopping - which is tricky in weather like this!
Have a happy weekend and see more photos of Kathryn and Ryan's wedding here.
Posted by Wellies and Vogue at 12:49
Good old mum's been at it again..
Came in for a cuppa Tea on Friday evening and she was making home made jaffa cakes. And OMG they are amazing! Just like a jaffa cake (no surprise there) but better! I was going to make them this weekend - just because I was on my own and I thought they looked like fun to make - but when I consumed the 4 I took home with me for breakfast on Saturday morning before I went off to photograph a wedding thought maybe that wasn't the best decision - need to be bikini body ready in a week! eek!
So instead I mainly photographed Peonys - more coming on this - but before I wolfed them all down did take a quick snap and have the recipe for you.. Trust me they are so worth it! Enjoy!
For the cakes2 free-range eggs
50g/2oz caster sugar
50g/2oz plain flour, sieved
For the filling1 x 135g/4¾oz packet orange jelly, chopped
1 tbsp orange marmalade
125ml/4½fl oz boiling water
200g/7oz good quality dark chocolate, minimum 70 per cent cocoa solids, broken into pieces
How to make them!Preheat the oven to 180C/350F/Gas 4.
For the cakes, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the eggs and sugar to the bowl and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and well combined.
Add the flour, beating continuously, until a thick, smooth batter forms.
Half-fill each well in a 12-hole muffin tin with the cake batter. Transfer the tin to the oven and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through (the cakes are cooked through when a skewer inserted into the centre of the cakes comes out clean.) Remove from the oven and set the cakes aside, still in their tray, until cool.
Meanwhile, for the filling, in a bowl, mix together the jelly, marmalade and boiling water until the jelly has dissolved and the mixture is smooth. Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1cm/½in layer of jelly. Set aside until completely cooled, then chill in the fridge until set.
When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes. Sit one jelly disc on top of each cake.
Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and stir until melted, smooth and glossy, then pour over the cakes. Set aside until the melted chocolate has cooled and set.
recipe from BBC by Simon Rimmer
Posted by Wellies and Vogue at 09:00