Cecilia & Filip
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Fresh from the garden Rhubarb Crumble
Directions : Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb and apples, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with ice cream.
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A printed matter
Shots from a recent shoots in Denmark and Sweden for Canon’s Think Digital magazine.
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Ready, steady, bake!
Since returning to Sweden I’ve been transformed into a girl who loves being in the kitchen, but as always behind the camera. Basically I’m a baking fool! Check out some of my creations.
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The Sunny Life
Despite setbacks including thunderstorms, hurricane force winds and the lashing rain I somehow managed to get this shoot for SunLife of Canada done back in February. Thanks to some very hard working, but easy going art directors, a fabulous assistant and the welcoming nature of members of the Garden Club of Bermuda the sun shone through.
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Freya Bonnie Lill
Introducing Miss Freya Bonnie Lill. The reason I have been so busy and not updating the blog. Our little bundle of joy came into the world at 12:16pm on December 14, 2009 and I’ve been truly, madly, deeply in love ever since.
Dready’s Big Chop
The deed is done, the dreads are gone, the beard is shaved and thanks to the generosity of many tens of thousands of dollars were raised for charity. Before Dready’s, or should I say Alex’s, big chop I wanted to document his iconic hair and beard. And what better location than in the beautiful Bermuda Botanical Gardens. Well done Dready!
