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Weddings are still my bread & butter, still my first love... but I was kinda sorta feeling like I was boxing myself in to the "Wedding photography blog only" mode, and frankly, it was bumming me out.  I'm a talker, and I like to talk about ANYTHING and everything.  Not just weddings, not just photography.  And if my blog is meant to reflect who I am as a person, not just as a photographer, then I need to feel more free to write about whatever the heck I want.

If you're one of my friends in RL, then you totally get what I mean.

If you're a client or potential client, then you might have fun getting to know your photographer on a more personal level.

If you're just a blog stalker, well... hello there.  Leave a comment, and if you have a blog, leave the link, I like to stalk too.

So what do I plan to post on this here blog?  Well, a lot of the same stuff actually.  Weddings, engagement sessions, portraits and the like.  Lots 'o pictures of random stuff.  And some other stuff too....just things that cross my mind, catch my fancy, or whatever.  But with the new look I feel differently, and I feel more free with what I can and can't do.  It weird, the restrictions we sometimes put on ourselves.  I've loosened my shackles, so to speak.  And when I feel more free to be creative...well that's just pure WIN.

***

Note to the facebook peeps:

A lot of you just read this on my FB update thingamajig.  That's great, really.  But FB kinda sucks, and I kinda hate it, and when I post links and things you can't see them, and that's just not cool.  So click on the little thingy that says "read original post" or something like that so you can get the full effect of my attempt at awesomeness.

thx.

It's my 2nd love, next to photography, and I love Thanksgiving because it's one of the few times of the year that I really get to throw-down in the kitchen.  Most people love to EAT Thanksgiving dinner...I love to COOK it.

One thing that I have PERFECTED over the years is my Thanksgiving Turkey.  The secret is the BRINE... and now I want to share my recipe.  You gotta start early though... this needs at least 10 hours to be just right.

HOW TO BRINE A TURKEY

First, start with a fresh turkey.  Frozen is ok too, but make sure you let it thaw thoroughly and properly beforehand.  My turkey is 19lbs, but this recipe will work with any size bird:

I take out the neck and innards, and save for later.  I use it to make a broth for my Homemade Cornbread Dressing and Gravy.

I gather my ingredients (I use all fresh stuff):

3 stalks of celery

3-4 carrots

2 large onions

2 large oranges

1 bunch each of parsely, sage, rosemary, thyme (cue Simon & Garfunkel)

1 cup each of sugar and salt

3-4 tbs. butter

I roughly chop the veggies (celery, carrots and onion) and sautee...

I then add the sugar and salt to a LARGE pot... large enough to hold whatever size turkey you have.

Add 4-5 cups of hot water and STIR to dissolve the salt & sugar.

Then I use my hand to carefully separate the skin of the turkey from the muscle.  I SLOWLY and GENTLY stick my hand inside to separate the skin without tearing it.  I then put the butter (thin slices) and the about 1/3 of the fresh herbs between the skin and the muscle.

The herbs and butter REMAIN INSIDE once I roast the turkey.

Then, I stuff the cavity of the turkey with the remaining herbs, the other onion, cut up, and one quartered orange.  These things also remain inside the turkey when roasting.

Place the turkey in the pot and add enough water to cover.  Add the sauteed veggies and the other orange, thinly sliced.

Cover and refridgerate...

I leave this in the fridge overnight.  I put it in the fridge at 1:30pm and will roast my turkey tomorrow morning at about 9am.  The longer you let your turkey the brine, the better, but give it at least 10-12 hours.

Once I remove the turkey I do the following:

*drain the turkey and allow to sit on the kitchen counter for an hour before placing in the oven.  It cooks better when its brought to room temperature before placing in hot oven.

*leave veggies and herbs inside the turkey...sometimes I add more!

*roast at 325ºF for however long your Turkey requires to roast...

*I cover my turkey while roasting, and remove the cover for the final hour of cook time so it can get brown.

*allow 20 minutes to rest before slicing!

HAPPY THANKSGIVING!!!

Every wedding I photograph, there is something special that I find, one unique characteristic of the couple, or of the family...always something that draws me and and inspires me.  With you, Erin & Tyler, it was so much more.  The story of how you two met as children during annual family vacations; how you two grew up watching the other grow and mature; and seeing how you two love each other so much now.... it truly warms my heart. 

And as if that is not enough, your families are so loving, so generous, fun, energetic and welcoming.

There was not a minute on your wedding day where I felt like I was working.  No, on that day, I was capturing the memories for my two newest and dearest friends; for them and for their families to cherish for generations.

Thank you so much for allowing me into your lives.

Now, let's get to the good stuff!

Erin & Tyler's ceremony was at the beautiful St. Joseph's Cathedral in downtown Columbus.  Their elegant (and off-the-charts fun) reception was at the Columbus Country Club.  Below are a few of my favorite images and moments of the day, followed by the slideshow that highlights the event.

 Some details... the flowers and decor at the Columbus Country Club were simply stunning...

A few of my favorite moments while getting ready... I love the expressions of wonder on the flower girls' faces...

a tender moment between father and daughter...

and a special moment shared between sisters, moments before the ceremony...

After the ceremony we were granted access in the historic Ohio Theater for some romantic shots.  I love how cinematic this one is...

then on to the country club for some more photos...

One of my favorite things to capture is people taking pictures of other people... not sure why, I just love it!

Tyler manages an incredible band called Caravan of Thieves.  They play a unique blend of acoustic music adequatley describes as gypsy jazz.  I fell in love with their music while they played during the coktail hour, and their CD has been in constant rotation on my stereo at home!  Give them a listen, they are so incredibly talented, just amazing musicians! (there are a couple of youtube videos at the end of this post)

Local band, The Street Players, kept the party rocking all night long.  A live band is always a great alternative to a DJ, especially when you can find a great band that knows how to keep the dancefloor packed!

 And now the slide show...

(direct link: http://www.chantalstonephotography.com/erinandtyler/)

 and a few videos of Caravan of Thieves...