Manic Mondays:  It’s not just another Manic Monday, but a positive look back on life and what’s to come.

Wow! I can’t believe June came and went so quickly. As you can see from my lack of Manic Monday’s in June it was a bit of a crazy month for me. The beginning of the month started out with 2 weddings back to back! I went to Lodi  to photograph a beautiful backyard rustic vintage inspired wedding. To view Devin and Faith’s wedding click here. Then the next day I jetted up to the Sierra Foothills for a  gorgeous garden wedding. You can view Larry and Jeanne’s wedding here. It was a packed filled weekend followed by my own Anniversary celebration. Dean and I celebrated two years on June 10th Yay! We had a quiet sushi dinner celebration and then packed for our camping trip to the coast. I just can’t believe its been two years!

Our Mendocino camping trip was a much needed break from our busy lives. It was super fun trip with lots of laughter, relaxation and good eats! You can read all about my trip by clicking on the following link…  Camping on the Mendocino Coast: Part I  When we returned from our trip we celebrated my father’s birthday up in Lotus. I contemplated on baking him a cake (he’s not a big cake fan!) Instead I made his favorite…Banana Cream Pie! It was my first try and I think I hit it out of the ball park. It was so good my Dad had two slices…score! The recipe is below, take note I did not make the pie crust because of time constraints. I used Pillsbury pie doe and pre-baked it in the oven. One of these days when I have the time I will try it with the graham cracker pie crust. The filling and the whip cream I did make from scratch.

In last couple months I have been researching Bridal Shows and how it would benefit my business. Through my search I have discovered a few but one in particular I am super proud to announce that I will be a part of…. The Charity Gown Sale for Brides Against Breast Cancer! What a better way to introduce your services to future Brides then an awesome charity event benefiting Cancer Programs!! Past Brides and dress designers have donated beautiful gowns to the BABC for sale and all the proceeds from the gown sales are used to support Cancer programs. I will be the exclusive photographer there and am looking forward to all the brides saying… Yes to the dress! Click on the link above to learn more about this fantastic event or how you can participate and/or donate.

I started a tennis clinic this month on Tuesday nights. I needed to take up an activity to get healthy. Lord knows I am not the best golfer and since the club offered Tennis I said hey why not! Back in the day while visiting my cousin Michelle in Hawaii, who played competitive tennis growing up and a tennis scholarship to San Jose State, I received some lessons and joined in as she trained with her father everyday for a month straight. I never played again but hey the point is I got pretty good. HA! The tennis clinic at Rancho Murieta has been super fun and it’s also a good way to blow off some steam.

At the end of month I headed out to San Francisco for a girlfriend getaway. I haven’t seen my friend Daniela for awhile so we decided to walk the streets of Haight and Ashbury, look for some unique architecture to take pictures of and have some yummy clam chowder on fishermans wharf. I love SF! It is one of the greatest cities ever and the weather could not have been better.

This past weekend was fourth of July and it was a first for us in Rancho Murieta. It was an all day affair that included a pancake breakfast, parade, mini carnival at the Lake, parties, and an amazing fireworks show!  The following day I photographed a super cute and charming backyard wedding in Sacramento. I can’t wait to share my favorites from PJ and Gaby’s beautiful day.  The weekend ended with a gorgeous engagement shoot at Fair Oaks Bridge and it included a motorcycle and a ford truck. Blog posts of the weekend events will hit the blog soon!

Coming up this weekend…. An elegant winery wedding and a sweet engagement session. Stay tuned!

Happy Monday! Cheers to fabulous week!

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Old-Fashioned Banana Cream Pie (found online @ Mel’s Kitchen Cafe)

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon table salt
• 1 tablespoon granulated sugar
• 3 tablespoons vegetable shortening, chilled
• 5 tablespoons butter, cut into 1/4-inch pieces and well-chilled
• 4-6 tablespoons ice water
• 1/2 cup graham cracker crumbs (about 3-4 whole graham crackers)

• 1/2 cup plus 2 tablespoons granulated sugar
• 1/4 cup cornstarch
• 1/8 teaspoon table salt
• 1/2 cup half-and-half or heavy cream
• 5 large egg yolks, lightly beaten
• 2 cups milk, anywhere from 1% to whole milk
• 2 teaspoons vanilla extract
• 2 tablespoons butter
• 2 medium bananas

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Directions

1. For the crust, mix the flour, salt, and sugar in a food processor fitted with the steel blade or a medium bowl if doing this step by hand. Scatter chilled vegetable shortening over the flour mixture and process (or cut in by hand with a pastry blender or two knives) until the mixture resembles coarse crumbs. Scatter the chilled butter pieces over the flour mixture and pulse again (or cut in by hand) until the mixture resembles coarse crumbs. If using a food processor, dump the mixture into a medium bowl.
2. Sprinkle 4 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in remaining ice water, 1 tablespoon at a time, until it does. Spread a piece of plastic wrap on the counter and gently press the dough into a 4-inch flattened disk on top of the plastic wrap (the dough might still be a little shaggy, which is ok – it doesn’t need to be as smooth as, say, sugar cookie dough, it just needs to be able to stay mostly together in a lump). Wrap tightly in the plastic wrap and refrigerate for 30 minutes. Let it sit on the counter to soften slightly, about 10 minutes before rolling.
3. Preheat the oven to 375 degrees. Generously sprinkle your counter top or other work area with some of the graham cracker crumbs. Place the chilled disk of dough in the center of the crumbs. Scatter a few more crumbs over the top of the dough. Using firm, quick strokes with the rolling pin, roll the dough into a 12 or 13-inch circle, taking care to continue sprinkling additional crumbs (feel free to be heavy-handed with the sprinkling since it is better than having the crust stick and tear) underneath and on top, as necessary, to heavily coat the dough.
4. Loosely roll the dough around the rolling pin and gently unroll it onto a 9-inch pie plate. Instead of pulling and stretching the dough to fit, gently lift the edges with one hand while easing the dough into the bottom of the plate with the other. Trim the crust to about 1/2-inch beyond the edge of the pie plate. Fold the excess overhang under itself so the folded edge is flush with the edge of the plate. Crimp the crust with your fingers to create a scalloped pie edge.
5. Refrigerate the pie shell until firm, about 30 minutes. Line the chilled pie shell with a double layer of aluminum foil, covering the edges so they don’t burn, and fill with dried beans, pie weights or other oven-safe weight. Bake until the pie crust looks dry and is light in color about 20-25 minutes. Remove the weights and foil carefully and continue to bake the crust until it is a golden brown, about 5-10 more minutes. Transfer the pie plate to a wire rack to cool completely while you make the pie filling.
6. For the filling, whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the half-and-half or heavy cream, followed by the egg yolks and finally the milk until the mixture is smooth. Bring the mixture to a simmer over medium-low to medium heat, whisking constantly, until the mixture thickens and becomes smooth. This could take anywhere from 5-10 minutes from start to finish so be patient if it doesn’t thicken quickly. The finished texture and thickness should be that of a not-quite set pudding – very thick but not gelatinous. Remove the pan from the heat and if desired, strain the mixture through a fine-mesh strainer to get rid of any possible lumps or little bits of cooked egg; whisk in the butter and vanilla to the hot pudding (strained or not, it’s your choice). Let the mixture cool until just warm, stirring often, about 5 minutes.
7. Pour half of the warm filling into the pre-baked pie shell. Peel and slice the bananas thinly on top of the filling and top with remaining filling. Lay a sheet of plastic wrap directly over filling surface. Refrigerate pie until it is completely chilled, at least 3 hours or up to 6 hours.
8. For the topping, whip the cream, sugar and vanilla together until soft peaks form. Spread or pipe the whipped cream over the top of the pie. Refrigerate until ready to serve. The pie is best made and served the same day so the banana slices don’t get mushy and browned.