Morghan & Tyler // Central Park, New York, NY

A couple of weeks ago I had the pleasure of shooting engagement photos for friends Morghan and Tyler. I was with them when they first met in our church growth group over a year ago, and now they are getting married!! It was so much fun to document their love for each other in Central Park, with overcast but not too chilly weather, right in the middle of Manhattan where they first met. Here are a few of my favorites. Congratulations, you two!

“I love you without knowing how, or when, or from where. I love you simply, without problems or pride: I love you in this way because I do not know any other way of loving but this, in which there is no I or you, so intimate that your hand upon my chest is my hand, so intimate that when I fall asleep your eyes close.” 
― Pablo Neruda, 100 Love Sonnets

Chickpea and Mixed Greens Breakfast Salad

NYC is right on the cusp of spring, and the city is patiently holding her breath in until it happens. Sunday we experienced beautiful sunny weather in the low 60s, and it was just warm enough to get some frozen yogurt and then walk to Central Park with our picnic blanket before the evening church service. We sprawled out under a pine tree with books (finally reading Jojo Moyes Me Before You and despite thinking I would hate it I actually think it's really cute), while Kyle dozed in the late afternoon sunshine. It was the formula for a perfect spring day—except for the fact that it is February which means a quick drop in temperature and/or snow flurries is still likely! Yesterday reminded me of why I love New York, and if you know me at all, walks in Central Park with a picnic are one of my most favorite things to do in the city.

This past weekend I was finally able to try Kitchenette while at brunch with some of my girlfriends. While yummy it was a bit on the pricier side for what felt like a diner. NOT very impressed, sorry to say! Friday night I embarrassed myself by bowling pretty much the worst game I ever have in my life, but it was still a good time since we were celebrating Kristen's birthday and I stayed up past my normal bedtime of 10:30 with a recent record of 1:30 AM! : D On Sunday morning Kyle had a brilliant idea that we set up my "photo studio" in the bedroom on the desk where there is a lot more natural light and so far it is working so much better than in the kitchen! Expect some brighter food photos in the near future which will require less editing on my part. (Yay!)

I may be a bit behind on the breakfast salad trend, but coming from someone who eats cereal most weekday breakfasts, I love the idea of starting the day of on a healthier note with fresh greens, grains, and a fried egg. My version involves chickpeas and mixed greens and is drizzled with lemon instead of dressing. It's no fuss if the chickpeas are cooked ahead of time, too!

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Chickpea and Mixed Greens Breakfast Salad

Ingredients:

• large handful of mixed greens
• 1/2 cup chickpeas
• 2 tbl. olive oil
• 1/4 cup crumbled goat cheese
• 1 fried egg
• 1 lemon wedge 
• whole wheat toast with butter (optional!)
• kosher salt
• freshly ground pepper
• sprinkling of red pepper flakes

Directions:

In a medium-sized pan heat olive oil over medium-high heat. Add chickpeas, and stir occasionally until softened, 15-20 minutes. Remove from pan.

Arrange all ingredients on a small plate and drizzle with the salt, pepper, red pepper flakes, and a sprinkle of lemon.

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Cheddar and Herb Gougeres

The other day at work I was discussing travel with a coworker and we both found out we had been to Paris within the past year. Instantly we began discussing why we both loved it, the gardens, the museums, the freshly baked pastries. We both joked that if we knew French at all that we would move there in an instant.

I instantly brought up my Paris pics here and here on my computer and began looking back. Every morning Kyle and I would wake up early, walk down the cobblestone streets to a nearby bakery or small restaurant, grab some fresh croissants, and then take our travel guide book and hop on the metro to wherever we wanted to go that day. It was the most time we had ever spent together in our marriage, (over a week of full one on one time, yikes! Haha) and honestly it was one of the best weeks of my life, second to our honeymoon, obviously! I just think back at Paris as such a feminine and visually beautiful city, with the flower markets along the street, bakeries smelling of freshly baked breads, shops with the latest fashions, and so much appreciation for art and history.

I stumbled upon these French gougeres while flipping through Heidi Swanson's Near and Far once again, and was instantly reminded of our time in Paris. It is a flaky and airy French pastry, and although they look like biscuits they are not dense or overly buttery. Although usually made with gruyere, I opted for cheddar and some dried herbs I had on hand. Pictured are jam and butter, but I think they tasted best plain!

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Cheddar and Herb Gougeres (makes 12)

slightly adapted from Near and Far

Ingredients:

• 1/3 cup water
• 1/4 cup milk
• 1/4 cup butter, sliced
• 1/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 2 large eggs
• 1/2 tsp. of each: basil, oregano, and thyme
• 3/4 cup shredded cheddar cheese
• 1/2 tsp. salt

Directions: Preheat oven to 425 degrees. In a medium-sized pot over high heat, combine water, milk, and butter. Once melted, add the flours. Lower heat and begin beating vigorously until a dough ball is formed. Continue beating for another minute or two, removing from the heat so dough can slightly cool before adding eggs. Once dough is cooled, about 5 minutes, beat in eggs one at a time. Continue beating until completely incorporated and dough is smooth. Next, add the majority of the cheddar cheese and the dried or fresh herbs, and mix into dough until evenly distributed. 

Plop about 1 tablespoon of dough onto a greased baking sheet, leaving 2 inches of space in between each dough ball. It should make about a dozen. Top each dough ball with a light sprinkling of cheese.

Place in oven and then immediately lower temperature to 375 degrees. Bake for 25-30 minutes, or until the sides are slightly browned and pastry is puffed up into a ball. Cool slightly but serve warm!

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