A week ago, I collaborated with the talented photographer Jason Treloar on a shoot at the most gorgeous location outside of Melbourne. I couldn’t wait any longer to share the photos with you, but I’ll keep you posted when he publishes his photos and put the link up here.
Model: Laney Callahan @ Chadwick Models ◊ MUA: Kylie Lee ◊ Styling: Kate Fisher
Finally, here are the photos of May-Helen that I shot over the Holidays that I will probably use for one of my assignments at uni. Constructive feedback is very much appreciated, as usual. I’m so happy with the 85mm 1.8 I got over the Holidays so I have it on the camera wherever I go.
A couple of other portraits I shot of my sister over the Holidays. I’ve still got a lot of photos to share with you that I yet haven’t had time to edit.
Made these delicious cookies over the Holidays back home in Norway. They contain no sugar at all but they’re naturally sweetened with honey.
Here’s how to make them:
3 tbsp buckwheat flour (if you don’t have buckwheat or can’t find it the grocery stores you can also use normal flour)
2 tbsp milk (soy/oat/almond/cow)
2 dl rolled oats
1 tbsp ground ginger
a pinch vanilla extract
a pinch ground clove
a pinch salt
3 tbsp honey (or maple syrup if preferred)
Preheat the oven to 180 °C. Stir together all the ingredients in a mixing bowl. Put about 10-12 pieces on a baking sheet. Use the back of a spoon to flatten them out as thin as you can so they will be crispy when you bake them. Bake for about 15-18 minutes until they get a bit darker on the edges. Let the cookies cool down before eating.
If you’re vegan you can replace the butter with coconut oil or other oils that you might prefer, and use either soy, oat or almond milk instead of cow milk.
A portrait I shot of my sister last week. I wanted to try out my new 85mm f1.8 lens that I’ve been drooling for for ages. I finally got it and I’m more than satisfied. It’s extremely sharp with my D800. I haven’t used my all-time favourite lens (the 50mm f1.4) since I got the 85mm. It’s just not sharp enough at big apertures.
I took this photo using an SB-600 external flash with the smaller Lastolite Ezybox softbox and a silver reflector.
I’ve been eating too much granola at one of my favourite cafés in Melbourne lately, but now that I’m back home in Norway for the Holidays I wanted to make a big dose of granola myself. It’s cheaper, it lasts longer, and you know what it contains. It tastes delicious and I’m sure I’ll eat granola with greek yoghurt for breakfast the coming days.
This is how I made it:
- 1,5 cups whole almonds
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 2 tbs flax seeds
- 1 cup dried apricots, chopped
- 1/2 cup dried goji berries
- 2 ts ground cinnamon
- 4 tbs vegetable oil
- 6 tbs yacon syrup, honey or maple syrup
Preheat oven to 200 °C. Stir together oats, seeds, nuts, cinnamon and fruit in a large bowl. Blend syrup/honey/maple syrup and oil and pour over the oat mixture. Stir together until everything is well coated. Spread evenly on a baking sheet. Bake for about 15-20 mins and stir well. Be careful not to burn the granola. Cool for half an hour before eating.
