Bike Museum

When Carina and I visited the Buffalo area for Dave and Meredith’s wedding, we also stopped in at the Peddling History Museum.  Apparently it is going to close down soon, but its kind of amazing. It’s also run by the cutest old man ever.

weddings weddings weddings

Not to breeze through any of these weddings, cause they were all fantastic, but I think I’ll just post my favorites just to catch up!!

So here they are…

Whitney and Craig:

Laura and Jeremy:

Erin and Brian:

Dave and Meredith:

Zoe and David:

Chocolate Cake

John and I entered a dessert contest at Dock Street Brewery.  It was more specifically for desserts made with beer.  Normally, he’s a better baker than I am, but I won!  I credit that to the fact that everyone loves chocolate.

So, here’s the recipe I made.  There are lots and lots of steps, but not too many ingredients.

Espresso Stout Flourless Chocolate Cake with a Double Cream Stout Chocolate Ganache and Summer Ale Raspberry Sauce

3/4 lb semi-sweet chocolate  (I use Trader Joes 1lb plus of Dark )

2 sticks butter

1/2 cup cocoa powder

5 eggs

1 cup sugar

3/4 cup Espresso Stout reduced down from 1 1/2 cups

palm full of salt

a little vanilla

Pre-heat oven to 350 degrees and grease up a 9 in spring-form pan

Chop the chocolate fine and melt it with the butter in a double boiler.  Meanwhile mix Sugar, Eggs, Salt, vanilla, and cocoa powder.

Once chocolate is melted and whisked to make sure there are no chunks, let it cool for a few minutes.  Pour chocolate into the egg/sugar mixture.  Then pour in the reduced beer.   Mix until it is very very smooth.

Pour batter in about half way up the pan.

Bake for about an hour, or until you stick a toothpick in and it comes out clean.

Cake should cool at least an hour, or overnight

Raspberry sauce

1 bag frozen rasberries

1 bottle of summer ale (I used PBC’s Fleur de Lehigh)

Pour 1 bottle of a good Summer Ale over a container of raspberries.  I used frozen ones, but fresh is probably better.  Let sit (refrigerated) overnight.

Strain the liquid from the fruit and into a pot.  Reduce sauce by half and add a couple tablespoons of powdered sugar to thicken it a bit.  Let cool.

Ganache

1 cup beer

1 cup dark chocolate

Bring about a cup of a cream or milk stout to a boil.  Chop up another cup of dark chocolate.  Pour beer over the chocolate in a heat-proof bowl.  Let sit for a few minute then whisk together.  Let cool.

I’m sure there are more elegant ways of serving this cake, but I poured the raspberry sauce on the bottom of the serving dish, then filled up the sides with the soaked whole raspberries.  I frosted the top of the cake with a thin layer of ganache and sprinkle powdered sugar on top. Right before serving I made a little pile of rasberries in the center of the cake (not pictured)

Sorry for lack of a better photo.  I was running late, as usual, and didn’t bring my camera to the competition.

Jen and Hooper 4.4.2009

Jen and Hooper’s wedding was the first wedding of the season for us.  I had been looking forward to it for a while.   The ceremony was in Central Park with the reception at Rue 57, a cute little french restaurant with awesome food. Jen and Hooper made and designed almost everything and it all looked so good.

I know I’m a month late on posting some photos, but it’s been a busy month!  So here are some of my favorites from the day, you can see more over at lovemedophotography.com/blog

Phillip Adams “Spring Break 2009″

I know I haven’t posted anything in a while.  I’ve been busy and it’s been cold. There will be a million wedding posts coming soon enough.

Last Friday I took some photo’s at Phillip’s opening (which was awesome by the way)

Since I am not much of an art critic, you can read about the show here and here

Here some photos, but if you are in the Philadelphia area, you should really stop by.  Standing under the waves is pretty impressive.

In case you can’t see what’s going on in these tiny web sized pictures, here’s a detail….

Happy Valentine’s Day

I made truffles!   I took a few photos before going to work and giving most of them away.  Maybe I’ll take nicer photos tomorrow.

AND a giant mess…..

Unbridaled!

Yay!   We had so much fun and made so many new friends this weekend.

As sad as I was that my favorite roller girl was not modeling this year, I still managed to have a good time AND take some photos between talking to some adorable brides-to-be and stuffing my face with cupcakes. All in all, totally great day.

New love me do designs!

I put together some postcards and business cards with our new wedding photography  logo .  I love how girly and pink they are!  Thanks to Eleanor at Push Me Pull You design for the logo design.

Baked

Baked is a local “microbakery” in Fishtown.  They also are participating in the Unbridaled Expo this year with some fancy wedding-appropriate cupcakes.   These were probably the best cupcakes I have ever eaten. The truffles were vegan and rich.  And the scones may have been one of the tastiest things ever.   Also, I believe the Memphis Taproom carries the ginger-carrot-raisin cake (with coconut cream cheese frosting!). I suggest you stop by and have a slice. So good!

Unbridaled Prep

We’re getting ready for our favorite time of year! The unbridaled expo  is a day full of wedding vendors, fashion shows, food and fun. This years will be on January 10th, 2008 at the Crane Arts building. More info here

Carina and I had a shoot the other day so we would have some portraits to highlight.  Here they are.