Kristin Eldridge Photography specializes in maternity, newborn, baby, children, and family photography servicing Long Beach, Orange County, and Los Angeles.

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May 2012

31May

Boho Striped Wood Hanger for Hair Accessories [Huntington Beach Photographer]

I have to admit, after having Memorial Day off, it’s been hard to get back into a schedule this week.  You mean we have to go to work and school after Monday?  We don’t get to play the whole week?  I made some recipes I wanted to blog about and then a few things got in the way of them actually making it on the blog!  I pulled out my popsicles before they were ready.  Do not do this.  It’s very disheartening.  Then, I was trying to photograph bread minutes before my dinner guests arrived.  Again, do not do this.  It stresses your family out when they can’t eat the appetizer, BECAAAAUSE I have to photograph it.  SO.  I will be sharing something else today.  Don’t worry it’s cute.

My friend, Heather, asked me to pick up a stick for her the last time I was on a stick-collecting mission.  She was going to be making a bow-holder for her girls’ hair accessories.  I was looking for big straight sticks for the tent I was trying to create.  I picked up a cute little stick and handed it off to her the next time I was running by her house.  The last time I was there she showed me the finished product.  It’s the perfect addition to her girls’ room!

Her directions are:  Paint stripes on  the stick with acrylic paint in various colors and widths.  Leave some of the wood showing.  Tie pieces of fabric or ribbon on the stick to clips the barrettes to.  Lastly, tie a piece of twine to both ends and hang on a nail or the edge of a frame (as shown).

What a fun way to display hair accessories and an easy way for the girls to grab them on their own and easily put them away!

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28May

To Sum it Up [Huntington Beach Family Photographer]

This time of year is the best.  Temperatures are moderate, the lighting is starting to change and people are just overall pumped that summer is around the corner.

I photographed the twins above almost 2 years ago when they were newbies.  Seeing them walking and babbling was such a joy!  Probably one of the best parts of my job.  Connecting with people and then getting to watch their kids grow up makes me feel like family.

I also got to do a photo shoot for Junie Bloom this week that involved dresses with all kinds of feminine detail, tea sets and an antique pram.  This is SO up my alley!  The models are all friends at school, so it’s a blast to photograph them!

Misha Lulu was also on the docket this week.  Their clothes are super fun and they just put a smile on your face!  My models were spunky and sweet…perfect for this brand.  Lots of work for Little Skye Children’s Boutique this week!!

I’ll end the post with something I don’t do very often.  Normally my subjects are under the age of middle-school!  I am running after toddlers and holding babies.  It’s my comfort zone.  So, when these ladies from church contacted me, it was a wonderful change of pace.  They are all widows and best friends.  They were as sweet as could be!

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25May

Red White and Blue Painted Cupcake Topper Flags [Orange County Photographer]

Memorial Day is around the corner, so I decided to get festive and make some cupcakes!

I started out by having my daughter paint on a piece of white card stock.  I put red and blue acrylic paint on her pallet and let her go to town!

I cut several inch strips haphazardly to get a good combination of red, white and blue.  Then I folded that in half, cut a little triangle off then end and hot glued a toothpick in the middle.

Have fun, get the kids involved and have a wonderful Memorial Day!  Then repeat for fourth of July!

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23May

Tyler Florence’s Angel Hair Pasta with Chile, Lemon & Arugula [In the Kitchen]

As an update to the mini-sessions I posted yesterday…I have filled all of Saturday’s time slots, so I opened Friday morning, June 8.  If you’d like to book a time, please email or call.  I have a feeling these are going to go fast! info@kristineldridge.com  562-980-6480

In other news…PASTA!  It cures most that’s wrong in the world.  But, don’t most carbs do that?  I listen to the Joy the Baker podcast while I’m editing sometimes and they recently talked about a big hullabaloo where Tracy made Tyler Florence‘s Angel Hair Pasta with Chile, Lemon & Arugula.  She tweeted him about it, didn’t hear back and long story short he was on the podcast last week talking about this recipe, his books and lots of other random stuff.  After hearing about the ingredients over and over, I had to try it.  Let me just say, wow.  We had it for dinner (even the kids ate it!), then I had it for lunch and breakfast this morning.  A 10:30 breakfast because I missed real breakfast, but still.  I loved it.

There’s a wonderful lightness to the dish, along with the contrast of peppery arugula, hot chile and tart lemon.  I think it hits every craving!

The recipe is found on Tracy’s blog.  And I’ll copy and paste it here as well.

  • 1 1/2 cups panko bread crumbs
  • 8 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, silvered
  • 1/4 teaspoon dried red pepper flakes
  • grated zest & juice of 1 lemon
  • 1 pound angel hair pasta
  • 6 cups lightly packed baby or wild arugula
  • freshly grated Parmesan cheese for serving


In a skillet, combine the panko with 2 tablespoons of the oil and toss to combine. Toast over medium heat, stirring, until the bread crumbs are golden brown, about 10 minutes. season with salt and pepper, then transfer to a small bowl.

In the same skillet, heat the remaining 6 tablespoons of olive oil over medium heat. Add the garlic and red pepper flakes and cook for 10 to 12 minutes to infuse the oil and gently cook the garlic. Season with salt and pepper. Stir in the lemon zest and remove from the heat.

Bring a large pot of well-salted water to a boil. Add the pasta and cook for 3 to 4 minutes, or until al dente. Drain the pasta well, and transfer to a large bowl. Immediately add the arugula, the infused oil with the garlic, and the bread crumbs. Use tongs to gently toss everything together. Mound the pasta on a large platter, squeeze lemon juice on top and serve, topping with grated Parmesan as desired.

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22May

You and Me By the Sea: Summer Mini-Sessions [Orange County Family Photographer]

It’s back again and this time with a twist!  Last year I held photo sessions by the bay in Long Beach and it was an amazing backdrop. This time I’m bringing along the blue velvet love seat (yay!) and quilt tent and a new set of fabric fishies!

Here’s the low down…$100 for a 20 minute photo session.  The print and digital pricing can be found on my website.

June 9- 8:40-9:00, 9:00-9:20, 9:20-9:40, 9:40-10:00, 10:20-10:40, 10:40-11:00

Email me (info@kristineldridge.com) or call to reserve your spot! 562-980-6480

 

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21May

To Sum it Up [Orange County Baby Photographer]

This week was full of mamas and their babies.  Everyone was so into the photo sessions and I loved it!  As moms, it’s not often we get to dedicate time to document loving on our littles!  I have so many favorites from these photo sessions, but I’ll try to keep it somewhat brief. :)

One thoughtful mom set up the photo session as a Mother’s Day gift for her mother-in-law.  Grandma’s eat this stuff up!!

And here’s a sneak peek of what’s coming tomorrow!  I did a photo session at the beach with the blue love seat from the spring mini-sessions.  This will be it’s swan song before it gets kicked out so I can buy a new vintage piece!  Details coming tomorrow…

 

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18May

DIY Child’s Tent/Fort with a Quilt [Orange County Family Photographer]

I’ve been wanting to make a little tent with sticks and what better place to bring it than the beach.  The idea started with a trip to a local park to gather sticks.  Long straight sticks that were strong enough to hold up a quilt was what we were looking for.  Once I found four, I looked for one skinnier straight stick that would go across the top.

Thick twine (from Michael’s craft store) wrapped around the sticks to secure them on both sides, then the smaller stick was just laid across the top.

The advantage of taking the tent to the beach is that you can sink the sticks into the sand for a stronger base.

I love the way this turned out for photos!  It was also so much fun for the kids to play with.  It would be worth a trip back with lunch so the kids could just play around in it!  Another advantage is the sticks store flat, so it’s easy to transport and store!

 

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15May

Chocolate Peanut Butter Sandwich Cookies [In the Kitchen]

You’ve heard that less is more.  What you should also hear is that it only applies to graphic design and accessories.  It does NOT apply to chocolate or peanut butter.  This is a case of more is more.  Just trust me on this one.

These cookies were a happy accident born out of bad math.  I was making a batch of peanut butter fudge rice krispy treats and I accidentally doubled the peanut butter part.  Being the quick thinker I am, I wrapped up the extra and threw it in the freezer.  All the while contemplating what to do with this left-over goodness.  It came to me yesterday just before a dinner party.  Sandwich cookies!  After a quick google search for chocolate cookies, I landed on this recipe.  I liked the use of molasses and the pretty picture didn’t hurt either.  I made mine in mini size and sandwiched the peanut butter mixture in between two cookies.  It was a big hit and I’ll definitely be making it again!

Here’s the recipe from Stylish Cuisine:

1/3 cup granulated sugar plus 1/2 cup for coating
1 1/2 cups all purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 plus 1/8 teaspoon table salt
1/2 cup dark corn syrup
1 large egg white
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/3 cup dark brown sugar, packed
4 ounces good quality bittersweet chocolate, chopped into 1/2 inch pieces

Preheat your oven to 375 degrees F.  Line two large baking sheets with parchment. Put 1/2 cup granulated sugar onto a plate and set aside.

Whisk flour, cocoa powder, salt and baking soda together in a small bowl and set aside.

In another small bowl whisk together the corn syrup, egg white and vanilla and set aside.

Beat the butter, brown sugar and remaining 1/3 cup of white sugar together until light and fluffy (2 minutes). Add the corn syrup mixture and beat until combined (20 seconds). Add the flour mixture and chopped chocolate and mix until just combined (30 seconds), making sure there isn’t any unmixed flour pockets.

Chill dough for 30 minutes (but no longer than 30 minutes, according to the recipe). Divide the dough into 16 equal portions (or use a 1.5″ ice cream scoop to create the cookies – this will yield more than 16 cookies), roll between your hands into a ball and then roll the balls in the sugar to coat. Put on baking sheets, 2 inches apart and bake 10-11 minutes.

Cookies are done when they have cracked and still look wet between the cracks. It’s important to not over bake the cookies. Allow the cookies to cool 5 minutes on the cookie sheets and then cool fully on a wire rack.

And here’s the peanut butter filling from Joy the Baker:

  • 1 cup butter
  • 1 cup peanut butter
  • 1 teaspoon vanilla
  • 1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.

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14May

To Sum it Up [Baby Photographer Orange County]

Here’s a bit of what I’ve been up to.  Try not to pass out from all the cute. :)

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11May

How to Make Yarn Pom-Poms [Orange County Child Photographer]

Remember when pom-poms adorned fat white roller skates and the tops of winter hats in the 80′s?  Then, like neon and skinny jeans, they came back.  Just like all come-backs, the modern twists makes us all a little nostalgic and eager to try them out again.  I’ve never made pom-poms before, but I figured how hard could it be…and headed to Michael’s for yarn.

Because I was making the poms for a backdrop, I decided I wanted them on the smaller side so their texture would photograph well.  If I made them too tight and puffy, they would read as balls, instead of the rough texture of yarn.  First, I wrapped yarn around two finger widths about 20 times.  After cutting off the yarn, I slipped it off my fingers and tied it tightly in the middle.  I cut the loopy ends, then fluffed it up with my fingers.  Remember to leave the ends a little longer on the middle tie, so you can use them to tie the pom-pom to whatever you’re using it for.

My pom-poms were used for a photo backdrop.  I made A LOT of them.  Don’t be intimidated.  It took about an hour to make the pom-poms I tied to the backdrop.

I wanted a graphic look, so I strung the yarn back and forth haphazardly across the canvas.  At first I strung wire across all four sides, but it wasn’t taut enough to hold the yarn in place.  Eventually, I settled on stapling the yarn to each side.  Which means the sides are ugly, but if you were using this for a headboard or a birthday party backdrop, you could simply hot glue ribbon around the edge to cover all the staples.

I completed this project on a Saturday afternoon.  My kids are no strangers to piles of fabric, yarn and hot glue around the house.  What I love is that they get inspired to make their own projects when they see me creating.  Jillian started collecting my yarn scraps and when I was cleaning up, I found this on the table.

 

 

 

 

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