If you know me - you know that I'm a girl who's way more comfortable being behind the camera rather than in front of it. 📷 I'm just not one of those super photogenic people. The minute that a camera is aimed in my direction, my neck disappears into my shoulders and my smile turns awkward and forced.🥴 Walking into an event in a formal gown and heels adorned with a giant DSLR camera strapped around my neck like a sting of pearls - no big deal. But taking selfies on my phone causes serious picture anxiety. 🤷🏻♀️
I have an irrational sense of safety, protection and bravery when I'm holding my camera. Not even standing on the sideline of an intense soccer match or traipsing through bear country in Alaska can shake me when I'm armed with my camera.⚽️ 🐻 🤷🏻♀️
The Spring flowers were amazing.
And check out these frogs! They were mesmerizing to watch (and listen to). 🎶 🐸 So fascinating in fact that I took far more pictures of these frogs than any of the family members who accompanies me on this trip. 😅
Photographing people and animals is hard - and my hat goes off to all professional photographers. Landscape photos and food photos are more my style. My dinner plate doesn't complain about blinding sunlight, it doesn't make rapid movements and I don't have to tell it corny jokes or shake rattles to make it smile while simultaneously trying to hold a camera and snap pictures.
I know that there's a lot of you out there who, like me, enjoy photographing food and sharing it on social media. (#phoneeastsfirst 😅) This recipe is for YOU! If you start with a store bought crust, you can make this fail proof Lemon Cream pie with just 3 simple ingredients. It will undoubtedly impress your guests and all of your social media followers. Believe it or not - it tastes even better than it looks. 🍋
Lemon Cream Pie
Graham Cracker Crust
9 full-sheet graham crackers (1 1/4 cups graham cracker crumbs)
1/2 cup salted almonds
1 Tablespoon granulated sugar
5 Tablespoons butter, melted
Filling + Topping
2 (14 ounce weight) cans full-fat sweetened condensed milk
3/4 cup fresh lemon juice (about 4 lemons)
4 large egg yolks
Pour filling over warm crust. Bake 18-21 minutes or until mostly set.
Cool completely on counter and then cover and chill for at least 1 hour.
Garnish with fresh whipped cream and lemon slices. Anyone else feel like they've caught Spring fever now?
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