Best of Instagram: Week 6

I'm linking up with the lovely Jenni, from Story of My Life, again this weekend.

 1.) Vintage phone that my grandma sent me - thinking of spray painting it aqua, mint or coral... Suggestions? 2.) Braid wrapped bun 3.) Current Reads 4.) Punchy print 5.) Trend setter 6.) The most amazing sauce on earth 7.) Bedtime Tea 8.) Sick in bed 9.) My dad with Addie.

How has your weekend been? I'm pretty pumped that it is going to be light out an hour later now.

Lately

Notice anything new? Heather, from Life Made Lovely worked her magic!

Lately, I've been thinking about writing with more intention. 

About putting words out there that I can look back on and remember exactly how I felt in a specific moment.

It is a struggle for me to be vulnerable and to share my truth. 

I must admit, I can be rendered paralyzed by the fear of what others think.

It seems impossible to live an earnest and creative life, while seeking approval from others.

I have drawn inspiration from some of the incredible blogger's words that I have read lately.

I want to start honoring where I am, at this juncture in time.

To embrace and celebrate the now, if you will.

via

And so I pose these questions to you, bloggers and writers: Do you find it difficult to express yourself in written words? How have you overcome your fear of being wrong?

Changing it Up

We're changing things up around here. I will return shortly with some fresh ideas and a new blog design. I'm very excited to show you!

Dear Adelaide

I love to watch you play.

 You are a leader on the playground, all of the little girls want to kick their heels up with you. You have been known to scold a boy or two. Especially, when you think he is playing too rough. Amazingly, they respect your authority.

You are so smart. I can see your mind going a thousand miles a minute through your expressive eyes.

You have an impeccable sense of fashion. In fact, you begged me to put lipstick on you and to let you wear your crown from burger king to play.

You tend to scare easily these days, but you are very brave and push yourself more and more. 

You surprise yourself (and me too) with all of the big girl things that you are able to do now. Stay 2-years-old just a little bit longer... Will you?

Best of Instagram Week 5

I'm linking up with Jenni from Story of My Life again this week with some of my favorite recent instagram shots.

1.)  A beautiful staircase in a client's house that I photographed 2.) Bento box from Cow Fish Sushi Burger here in Charlotte 3.) A trip to Homegoods with my Mama 4.) Addie's blue manicure courtesy of Aunt B (that's me!) 5.) My lunch date, our niece, Addie 6.) My new knotted pinky ring 7.) Some vintage finds 8.) One of my favorite stores 9.) My purchase from West Elm

Any interesting happenings in your neck of the woods this weekend?

Quinlan Maternity Shoot

This weekend I had the pleasure of taking our next door neighbors, the Quinlan's, maternity photos. The weather was perfect and I learned a lot from my first ever maternity shoot. Their sweet baby boy, Chase, is due at the end of March. We can't wait to meet you, little guy!

Recipe: Coconut Red Curry Soup

I have been a huge fan of Asian cuisine, particularly Thai, for as long as I can remember. I love red curry (the local Thai place that we hit up puts pineapple in theirs!). One of my favorite soups is, Tom Kha Gai, which is a coconut milk based soup with lemon grass, cilantro, mushrooms and chili peppers.

It struck me that I could combine my two favorites... I present you with, Coconut Red Curry Soup. This recipe is the perfect combination of spicy, tangy, creamy deliciousness!

Recipe serves 6 (large dinner size portions):

(Disclaimer: I made this soup fairly spicy, if you are not a huge fan of spicy food, halve the red curry paste and don't add the sriracha sauce.)

Ingredients:

2 tablespoons vegetable oil
3 cans (24oz) coconut milk
2-3 cups (I did this to taste) chicken or vegetable stock (use vegetable if you would like this dish to be vegetarian friendly)
4 oz red curry paste (check the Asian section of your grocer)
2 zucchinis
2 red peppers
2 carrots
1 can baby corn
Fresh spinach (I probably added about 5 generous handfuls - fresh spinach shrinks down a lot when cooked)
2 cans bamboo shoots
1 tblsp garlic
2 tblsp fish sauce
3 tablespoons sriracha sauce
juice from 4 medium sized limes
Noodles of your choice I used "curly Japanese noodles" from the Asian section in my grocery store

Instructions:

Julienne (chop into thin strips) red peppers, zucchini and carrots. Meanwhile, in a saute pan on medium high heat add one tablespoon of vegetable oil. Add garlic and saute, careful not to burn. Toss in zucchini, red peppers and carrots. Season with salt and pepper (tip: if vegetables start to brown, lower heat - you are simply trying to cook vegetables until tender).

In a separate stock pot on medium high heat add one tblsp of vegetable oil. Add red curry paste and let simmer (while stirring) for 30 seconds. Whisk in the coconut milk and vegetable/chicken stock. Whisk in lime juice, fish sauce and sriracha sauce. Once broth reaches a boil, lower heat. When vegetables are tender, toss them in. Toss in bamboo shoots and quartered baby corn. Add spinach handful-by-handful. You will notice that it begins to shrink down right away. Follow instructions on the back of whichever noodles you choose and keep them separate from the soup.

Add noodles to a serving bowl and ladle soup on top. Garnish soup with cilantro and a lime wedge. I typically keep any soup that calls for noodles or pasta separated, so that the noodles do not overcook when reheating the soup.

I think that this soup would be great with the addition of chicken or shrimp (for all of you non vegetarians out there) but it is delicious as is.

Enjoy!