It was a grey, dark, rainy day. We pulled up to Benny’s Bagels and I grabbed a few props, flip my rain jacket hood over my head and made a run for it. I opened the door to a fresh aroma of freshly baked bread. Shaun, the new manager or Benny’s Bagels, greeted me warmly and introduced my husband and me to his team. They were so nice to work with. Overall, the shoot went well, but I would have liked to have more natural light to work with. I made do with the light that I had and used 1 strobe & a reflector to compensate for the missing daylight.
All I wanted to do was eat each sandwich after (and while) I was done shooting it. We shot the breakfast bagel/scrambler first. Oh, my gosh. He cut it down the middle and steam poured out as he opened it and sat it on the cutting board. I had to remind myself that he was not a waiter serving me breakfast; he was my client and I was to shoot this beautiful sandwich. Anyway, here are some favorites from the shoot. Can’t wait to return and pig out as a customer!
Thanksgiving has been a whirlwind the past couple years since being married. Last year we drove to Kansas and spent Thanksgiving with Brian’s grandma, grandpa, aunts & cousins. Brian’s sweet grandma passed away in February. So, this year things were a bit different for the holiday. It was the first time in 28 years my husband didn’t travel to Kansas for the holiday which, it was a bit surreal to him. My brother in law and his puppy, Troy stayed with us the night before Thanksgiving. Troy is also a Golden Retriever, but is way darker, leaner and much more “active” than George. Also, he jumps straight up in the air like a deer, which is pretty funny.
We gathered at my father in law’s house here in Dallas, along with 20 other family and friends from all over the country and DFW metroplex. It was sorta a potluck Thanksgiving. I brought as much as I could cook the days leading up to Thanksgiving, which consisted of: my aunt’s famous bacon wrapped green beans recipe, homemade cranberry sauce (first time making this and loved it!), honey butter (which I am now addicted to) & rolls, spinach salad with candied pecans & strawberries, and of course my go-to hors d’oeuvre of cream cheese drizzled with raspberry chipotle sauce & crackers. The honey butter was a huge hit. The Dallas Cowboys game was on as we filled our bellies and visited with family before returning home so we could get up at 3 am Friday morning to drive to Del Rio. That’s right…. not shop on Black Friday (which you’ll never find me doing) but driving.
It was dark and cold outside and we were loading the car by 3:30 am on Friday morning to head down to Del Rio (Texas border town) to my dad and uncle’s deer camp. It’s an 8 hour drive ONE-WAY. You better believe I stocked up on good books, magazines, and a few DVDs for the drive. We spent a few days down there “roughing” it and Brian hunted almost every chance he got. I’ll have a later post with photos from Deer Camp.
Here are some favorites from Thanksgiving in Dallas.
It was chilly enough outside to permit a fire. The Christmas tree was lit and candles were flickering around the house and also along the center of the dining room table in mason jars left over from our wedding almost 2 years ago. The homemade flower arrangements were set in their places on the table. It was the first time we’d gotten our wedding china out for our guests to enjoy on my great grandmother’s antique dining table set (it’s quite beautiful!). My mothers King Ranch and spinach casserole recipes were baking in the oven (both favorite recipes from my childhood.) *Recipes below!*
My friends slowly started arriving with warm smiles and bottles of wine tucked under their arms to enjoy with dinner. As the air filled with the aroma of dinner we stood around the kitchen snacking on hors d’ oeuvres (my grandmother’s famous corn dip recipe) and cream cheese drizzled with raspberry chipotle marinade. We ate a lot cheese that night.
As the hot casseroles came out of the oven, we formed an assembly line and passed dishes as we each loaded a heap of food from our designated station. We sat down for dinner and grabbed hands as Brian prayed for us before we dug in. It was then I realized the Lord had answered a prayer of mine. I’ve desired so much lately to host close friends in our home over a homemade meal followed by long conversation. The night was just that. We filled our bellies with good food, a four layer strawberry cake for Beth’s birthday, and sat around the table for another 3.5 hours laughing and sharing stories. I’m so grateful for our friendships. We’ve all been friends for almost 9 years! What a blessing. I hope to do this again soon.
KING RANCH CASSEROLE
Serves 6-8 in a (9×13) casserole dish
Ingredients:
2 chicken breasts grilled and shredded
1 medium onion chopped
2 TB butter
1 can chopped green chilies
1 can cream of chicken soup
1 can cream of mushroom soup
Approx. 1 cup (or soup can) chicken broth
2 cups shredded cheddar cheese
1 package large flour tortillas (10 count)
DIRECTIONS
1. Melt butter and soften the chopped onion in large pot.
2. Add the soups, add the broth in portions (make sure the mixture is not too thin), and green chilies.
3. Add salt, pepper, garlic powder, onion powder, ground cumin, and the shredded chicken to the soup mixture in the pot.
4. Grease a 9×13 dish. Layer with the bottom with tortillas (tear them to cover the surface completely).
5. Add a layer of half of the chicken mixture, then 1 cup of cheese. Repeat the layers again. (tortillas, soup mixture, and cheese).
6. Bake covered at 350 degrees for 30 to 40 minutes until it bubbles.
7. Remove the foil the last 10 minutes.
8. Remove from oven and let stand for 5 minutes before cutting portions with a knife or pizza cutter.
You can serve with Charro Beans and a Salad. I made these charro beans 1.5 days prior and let them just simmer in the Crock Pot and they were ah-maz-ing.
SPINACH CASSEROLE (good with anything)
Serves about 6-7
Ingredients
2 pckg. frozen Chopped spinach
1 large pckg. Philadelphia cream cheese
1 stick butter (I use a little less than this)
½ small onion minced (I sauté them a little)
Pepperidge Farm Cornbread Stuffing
Salt, pepper, garlic powder, onion powder to taste.
Directions
1. Cook spinach as directed.
2. Melt butter with cream cheese.
3. Blend all ingredients and seasonings.
4. Place in casserole dish (or any oven safe dish) I use an oven safe pyrex glass bowl.
5. Top with the stuffing.
6. Bake at 350 degrees for 30 minutes.