Sunday, 2 July 2017

Photo Session: Dillon, Devin & the dogs.

This winter I got a message from on old friend asking if I would like to join a volleyball team. I immediately said yes and began to spend my Monday nights on the court with some great ladies. The person I have to thank for that message is Dillon! I'm so happy she asked me to play volleyball and to capture herself and her two and four legged loves. 

After weeks of scheduling and rescheduling thanks to the long process that is post concussion, we finally found a date that we and my head agreed with. We took a drive out to Wheatley and down Pier Rd to Holiday Harbour Campground. If you've never been there, you need to change that! I'm sure once you're done with these photos you'll want to visit the beach where they were taken.

As the sun set, we rolled around in the sand (okay, that one was mostly me.), got cozy and took in what nature and the campground had to offer in the way of beach wood and greenery. If I didn't have a camera in my hand and people sitting quite perfectly in front of me I could have drifted away on that beach. 

Koda was the most excited for the shoot, he told me all about it on the car ride there. Thunder the Retriever wasn't far behind in spirits but, was happiest when lounging on the beach. I yelled about cookies, squirrels, and treats all the while reassuring them of what they already knew that they we're indeed good boys. Humans and dogs alike couldn't have looked better against  nature's most beautiful backdrop: a beach at sunset. 

Thanks so much to Dillon, Devin, Koda, Thunder and their amazing friend and dog wrangler Rhiannon who held the dogs while they were out of the frames. I also need to send a huge thanks out to Holiday Harbour for letting us use their beach to make these sweet photos happen. 














Saturday, 1 July 2017

Photo Session: Linkin Cake Smash

Sometimes as a photographer you just get lucky. One of these instances is when you meet a baby like my little cousin Linkin. Linkin was a natural in front of the camera! To make this shoot happen, Jenn made a cake, found an outfit and created the best balloonscape. I waltzed in, added my banner and some lights and we were ready to go. Linkin was so content to eat his cake, look into my lens and listen to the click of the shutter. A special bonus was the sweetest reaction to yelling, "cheese!" as seen below. Thanks again to Jenn and Mike for making such an attentive, sweet and beautiful baby and for asking me to capture this milestone.














Wednesday, 28 June 2017

Thoughts: On Self-Reflection & Recovery.


As part of recovery, I've been working a lot on self-reflection; really listening and being attentive to what my body is feeling and what stimulus or sources cause those sensations. Like myself, you might have assumed that concussion is a strictly physical injury. Well, I'm here to tell you that if you should ever be diagnosed with a concussion there is a high likelihood of emotional symptoms as well. In my case, and typical of many others, I experienced mood swings, anxiety, irritability and dealt with depression.

At the beginning of my injury I couldn't do much more than lay in bed without getting intense headaches, light-headedness, dizziness, and nausea. I had light and sound sensitivity, couldn't read or focus on detail and had a hard time generally moving and focusing on any one thing. Multi-tasking has always been an integral part of my functioning and suddenly I could only draw my attention to one single thought or idea at a time. Driving created a terrible cocktail of symptoms and was to be avoided. Most of the time these feelings would lead to panic (will I ever be able to function typically again?), usually accompanied by anger (this is such a simple task that I've done a thousand times, why is it so hard?!), and finally the general apathy, sadness and defeat as I'd retire to the couch with an eye-mask for a few more hours sans stimulus.

The best way I've found to describe the experience of recovery is kind of like restarting and recreating your daily routine. This meant, "reprogramming" my brain in a way so that it was no longer in a protective state and therefore creating symptoms. I've been working with medical doctors, a chiropractor, a physiotherapist, a massage therapist, and an optometrist over the last 3 months in order to get my variety of symptoms in check.

I'm happy to say that each day is getting better. This is all I can ask for, and something I'll gladly accept and show gratitude for. There was one point about a month in where I had made a lot of progress and then suddenly lost it. I was back two weeks in recovery, and was unable to do tasks that I had once reintegrated and done with ease. This was the hardest part. This part of the journey brought along a new companion: fear. The only thing my doctors and I could find as a cause was that I had just tried to move too fast literally and figuratively. Although I was following my prescribed activity levels and exercises, I had over exerted myself and my brain had something to say about that.

There are thousands of studies that exist about support systems and how they can effect someone's resiliency, recovery, and overall well-being. To imagine doing this without my family, husband, friends, and colleagues is unfathomable. I'm sure it wasn't easy for you either, and if I haven't already I'd like to take a second to apologize if you've had the joy of seeing some of my less than appealing emotions, but also thank you for being there despite them. Throughout this whole process I've had friends and family recommend doctors and therapies to me that have really helped get me to where I am.

I continue to see a physio and RMT weekly and have lists of vision, balance, and strengthening exercises that I go through daily. I've rekindled and grown my love for yoga, which has admittedly become a huge part of my days and my recovery. I've also been told  to go for walks and finally jogs (head permitting) as much as I want so if I'm not home, you'll probably find me and koda up on the creek banks. I'm beginning to reintroduce activities through my creative work, and it feels good. Every day is a new adventure and some days I make it further down the path than others, but at least I'm moving forward. I tell myself to "do good things" in the broadest sense because deadlines and timeframes are still a struggle if I truly listen to my body and stop when it tells me to.

On that note, I can feel my shoulders coming up to my ears, my neck getting stiff and my eyelids involuntarily wanting to shut; this means it's time to quit, take a break, breathe, exercise and try again later. I'm not out of the woods yet, but I'll be sure to do it in my own time. Although, I do pray that my timing coincides with the academic calendar so I can be back in the classroom this September.

Wednesday, 21 June 2017

Recipes & Ramblings: Vegan ravioli and taking care of me.



One thing that I've learned recently is that if I want to feel good I need to take care of myself. Over the course of recovery I've started to notice how certain foods effect my body, my anxiety levels and my overall functioning. I tried not to listen, but worst of all my body has rejected two of my favourite beverages: alcohol and coffee. But, it's worth it to feel like my head is screwed on straight. One day I'll be back on the margaritas and Starbucks.

As part of my intention to honour my body by filling it with good things I've decided to accept my lactose intolerance. This is really an easy choice seeing as both Jeff and myself don't digest dairy so well. Tonight's lactose-less dish was Thug Kitchen's creamy ravioli with house marinara. Although, admittedly, it wasn't exactly like it's real cream counterpart, this ravioli was a great substitute! Next time, I'd like to get some interesting local mushrooms to add to the filling. Unfortunately, I couldn't find the full recipe to share online but if you're looking for vegan recipes I highly recommend Thug Kitchen!

Another small victory today came in the way of completing my first 5k walk/run. I've been walking almost everyday and each time the itch to move a little faster got worse. Today, I scratched the itch and I feel good.

Every day I seem to feel a little more awake, a little more like myself and a little more able to function. I'm so grateful for progress, beautiful weather and for good food.

Tuesday, 6 May 2014

Bird's Nest Orange Carrot Cupcakes for Easter

I think I might be getting a little too into cupcakes.... oh well! For easter with the family this year I offered to make carrot cupcakes. Why carrot? because that's what the easter bunny eats, duh. Now, I got myself into a little pickle and got two different recipes then couldn't decide which one to use, so obviously I made both! Here's the first recipe. 

A huge thanks to my (future) mother-in-law Renee for sharing this amazing recipe with me! 


Orange Carrot Cake  

INGREDIENTS

Makes 24 cupcakes

Cake 
3 cups All Purpose Flour 
2 cups sugar 
1 cup coconut 
2 1/2 tsp baking soda 
2 1/2 tsp cinnamon 
1 tsp salt 
2 cups (4 medium) shredded carrots 
1 1/4 cups oil 
2 tsp vanilla 
1 tsp grated orange peel 
11 oz can (1 cup) mandarin oranges, undrained
3 eggs 

Frosting 
8 oz package cream cheese, softened 
2 tbsp margarine or butter melted 
1 tsp vanilla 
3 cups powdered sugar 
1/2 to 1 cup chopped nuts (optional) 

Toppings 
2 to 3 cups sweetened coconut 
72 mini eggs 

INSTRUCTIONS  

Cake
Heat oven to 350 degrees farenheit 
Grease (not oil) 13x9 inch pan OR prepare two cupcake tins with liners 
In a large bowl, blend all cake ingredients; beat two minutes at high speed 
Pour into greased pan 
Bake at 350 for 45 to 55 minutes OR 15 to 20 minutes for cupcakes; until toothpick inserted in center comes out clean
Cool. 

Frostings
In medium bowl, blend all the frosting ingredients except the nuts; beat until smooth. 
Spread over cake OR use a piping bag to ice cupcakes
Sprinkle with nuts if desired 

Toppings 
Spread coconut evenly over a baking tray 
Bake at 300 for 5 to 10 minutes; keep a close eye on it as it will burn quickly 

The Assembly: Ice the cupcakes making sure there's a little extra on the outside edges to help make your nests. Sprinkle the cupcakes with toasted coconut. Place  3 eggs in the centre of each cupcake and voila! 

Tips & Tricks: I left out the grated orange peel, still delicious. Also, use a food processor to shred your carrots! So quick and painless. 

Monday, 5 May 2014

Yummy Rolo Cupcakes

In my last placement every Thursday was pot luck, aka my favourite way to eat. I was nominated to make dessert and I remembered I had this super awesome giant cupcake holder, so obviously my first choice was to make cupcakes! But what kind? After scouring my cupcakes board on Pinterest and remember my favourite chocolate bar I decided on Rolo Cupcakes. 




Makes about 24 cupcakes
Ingredients

Cupcakes

2 cups flour
¾ cup cocoa 
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 large eggs
1 cup full fat mayonnaise
2 tsp vanilla extract
1 1/3 cups freshly brewed coffee
3 packs (about) Rolo chocolates - chopped 
40 (about) caramel candies (like chewy caramels)
Mini Rolos for decorating

Chocolate Fudge Buttercream Icing

I barely had enough to ice all of them, I'd recommend a double batch if you plan on using lots like I did.
1 cup softened butter

3 1/2 cups icing sugar

dash of vanilla extract
dash of cream
2 tablespoon cocoa powder
1/2 cup melted dark chocolate - cooled but still runny


Instructions 

Cupcakes 
Preheat oven to 180' C / 350' F .
Add all the ingredients in a mixing bowl except for the freshly brewed coffee and mix on high speed until combined
Add the coffee bit by bit until it is all mixed in
Add the chopped up rolo chunks and mix
Fill some prepared cupcakes liners so the bottom is covered
Drop a single caramel candy the cupcake liner so it sits on top of the cake mixture
Cover the caramel with the remaining cake mixture but be careful not to over-fill (¾ way is perfect!)
Bake for about 20min. (I usually check after 15 min and take them out at about 18min)
Let them cool completely before frosting them

Frosting
Caramel Drizzle 
Make sure it isn't too hot or it'll melt the icing! 
And that's it!! Enjoy some delicious, chocolatey, chewy, caramely cupcakes. They we're a huge hit in the staff room, I had NONE to bring home and a few requests to bring in the recipe to share!
The original recipe I adapted this from can be found here at Bits of Sunshine. 

In an electric mixture, mix butter and icing sugar until smooth and fluffy, adding the cream bit by bit until a nice smooth piping consistency is reached.
Add the vanilla essence and mix a bit more
While the mixer is running, slowly add the chocolate and beat.
Ice your cooled cupcakes as you wish!

Melt the rest of the caramel candies using a double boiler and add 1-2 tbsp of cream, when the consistency is runny enough drizzle over frosted cupcakes.




Saturday, 2 November 2013


You snuck up on me there. 
I love a new month, it's like a little restart. The best part about this month? One more month until the most wonderful time of the year, December.

I think it's beneficial to set goals for yourself, so with a new month comes some new goals:

Take more pictures
Stay on top of school work
Start "shredding for the wedding"