Kristine Paulsen Photography – Lifestyle Portraits, Editorial and Wedding Photography in Missoula Montana

A few weeks ago I was lucky enough to have bunches of rhubarb just beckoning me to make a pie. So I did! I’m fairly certain that strawberry-rhubarb pie is one of man’s best inventions and I’m slightly….no….strike that – seriously addicted to this sweet and tart treat.

One of these days I’m going to have a rhubarb plant of my own – it’s been a goal of mine for years and years. Until then, I like the stalks that can be found at Missoula’s local farmers’ markets.

Anyway, again, I don’t have the recipe right in front of me, but it’s a basic fruit pie recipe using a little flour for thickening as well as cinnamon for spicing it up. I like to use less sugar than called for because I’m a fan of the rhubarb’s tartness, plus I also like to pair the pie with ice cream!

Here are some photos of one of my favorite desserts!

This is a photo prior to baking and before I covered it with a crumb topping. Yum!

On the docket: a darling 5-year anniversary session in Wisconsin, and a steamy boudoir/just because session – oh what fun! Stay posted for the pics!

Cheers!

-Kristine

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A couple weeks ago I felt the urge to bake again, so I carved out some time, grabbed some beauuutiful peaches and made a rustic peach tart. Peaches are just completely irresistible to me – both in flavor and in photography – so I thought I’d share some photos of their perfection, as well as a rough recipe (since I don’t have it in front of me). Enjoy!

Rustic Peach Tart

Ingredients:

7 or 8 medium peaches, sliced and pitted
Pie dough recipe
Flour
Ground ginger
Ground nutmeg
Sugar

Directions:

Slice your peaches. In a medium bowl (not including peaches at this point) add enough flour, sugar and spices to coat peaches upon tossing. (Sorry – I’ve got the amounts, but the recipe isn’t in front of me at the moment.) Generally it’s about 2/3 c. flour (I think), about 1 tsp. ginger and 1/2 or 1/4 tsp. nutmeg. You can adjust the amount of sugar depending on how sweet the peaches are.

Add the peaches to the flour mixture and toss to coat.

Place your prepared pie dough (you can use either store bought or homemade – mine was homemade) on a cookie sheet lined with aluminum foil. Put the peaches in the center of the pie dough and fold up the edges around the peaches into a sort of octagonal shape. Pie dough will not cover the top of the peaches. Brush exposed dough with water and sprinkle sugar on the dough.

Place uncooked tart in oven at 350 degrees (I’m guessing here) until tart is lightly browned and bubbly in the center. Remove and cool on a rack. Cut and serve! Delicious, fast and easy!

Yum yum! On the docket – another of my favorite recipes – strawberry rhubarb pie, as well as a beautiful photo session for a couple’s five-year anniversary – photos taken in Wisconsin!

Cheers!

-Kristine

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In my “out and about-ness” the past few days, I’ve made some fun images. I thought I’d share a few of my favorites.

First one: I love walls. Just love ‘em. (See this post about another favorite wall photo – the man and the yellow wall.)  This one’s a great one – it’s got fantastic texture and a wonderful faded feel to it.

The next one: I was doing a location scout and found some wee little buttercups, moss and bark to delight my macro lens.

The last one: I couldn’t resist – Opie had to make another debut.

Cheers,

-Kristine

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It was Christmas in January for me today – I got a new 50mm macro lens (yay!) and figured I had to play around with it.  (Twist my arm, right?)  So…what to photograph?  One of my rings seemed like a good idea.  The poor old thing is rather rough around the edges (it’s been with me for…oh…17 years and I’ve worn it non-stop).  But, I had fun – gosh, I love macro photography.  I seriously kind of love the last shot…I suppose it appeals to my minimalist side.  (And, I couldn’t resist and threw in a shot of some knitting and bamboo needles, too.)  Anyway, just wanted to share some uberly macro photos – enjoy!

Cheers!

-Kristine

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