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That’s me up there…face behind a camera as per usual in the Hallmark movie “Perfect Match”. (Although if you watch the movie, you can see me in action…slightly.)

Some of the photos that I blogged earlier appear in the movie too, as well as some of my other wedding photography (as shown above). Pretty great. I’ll post the trailer where you can see some of the shots, but if you search on YouTube, the whole movie has been uploaded by a few people and if you’re in the states, it’s replaying often on the Hallmark Channel.

For reference, I’m in the wedding scene at the end of the film, and my photos are scattered throughout!

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That’s me up there…face behind a camera as per usual in the Hallmark movie “Perfect Match”. (Although if you watch the movie, you can see me in action…slightly.)

Some of the photos that I blogged earlier appear in the movie too, as well as some of my other wedding photography (as shown above). Pretty great. I’ll post the trailer where you can see some of the shots, but if you search on YouTube, the whole movie has been uploaded by a few people and if you’re in the states, it’s replaying often on the Hallmark Channel.

For reference, I’m in the wedding scene at the end of the film, and my photos are scattered throughout!

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I was cast as a wedding photographer (a stretch, I know) in a movie recently and actually got to take some photos on set. Some of these, as well as a few other from other weddings in the past, will be in the film as well.

I don’t know how much face time I’ll actually get, but it was quite a fun experience, and I met some great people including Danica McKeller and Linda Gray.

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Took my first leap into canning/preserving yesterday after buying some local organic apples from the Vancouver Winter Farmers Market and making some apple sauce.

I do believe it was a success. Except that I want to eat all of the sauce right now! Should have thought of that…

Home-canned Spiced Applesauce
Ingredients
4 pounds apples
½ cup apple cider or water
Optional spices:
2 pieces star anise
1 tablespoon cinnamon
1 teaspoon grated nutmeg
½ teaspoon cloves

Instructions:
Quarter apples.
Put them in a large, non-reactive pot.
Add liquid and star anise (if using), put on lid and bring to a simmer.
Let fruit cook for approximately 15-20 minutes, until the fruit has broken down. Use tongs to fish out apple skins.
Remove star anise.
Using a potato masher or immersion blender, break down the fruit until it has reached your desired consistency.
Add cinnamon, nutmeg and cloves.
Taste and add sugar if you feel it is necessary.

Pour applesauce into your prepared jars.
Wipe rims, apply lids and screw on rings. Process in a boiling water canner for 15 minutes for half pints and pints, 20 minutes for quarts.
When time has elapsed, remove jars from canner and let them cool on a towel-lined countertop.
To store, remove rings and keep in a cool, dark place. Applesauce will keep in storage up to one year.