Indigo Photographers Weblog

Miss Clara and her mom came to see us today. Here’s an early favorite…
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Stay Tuned to this space, we are feverishly developing our 2008 edition of the “Holiday Family Event”.
The big picture is CHOICE and VALUE. We will photograph families at a beautiful park setting OR inside on a fabulous holiday background specifically for your holiday greeting cards. It’s coming! It will be great! We are cutting through the junk to get you quality and value.
-Bob and Amber

Last week Amber and I were blessed with the presence and opportunity to photograph these beautiful cousins, born 4 days apart! Owen and Ollie have a great start and wonderful mothers. What a JOY to be with these folks (don’t forget Grandma!). 

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We had the pleasure of photographing the marriage of Olivia & Shawn last month.  Happily ever after to an incredible couple!

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He’s a fireman…she’s a nurse. They met at the hospital. We are proud to be photographing their wedding. This is from High Falls State Park.

Here’s a great couple in a beautiful place. We had a blast photographing them! Enjoy.

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Today’s date brings back some tough memories. Our wonderful nation was as vulnerable as we were at the attack on Pearl Harbor in 1941. There we lost 2,403, on 9/11 we lost 2,993. This is a very important election this fall, please take the time to understand the issues. God bless us all.

We had a blast at the football game last Friday night. Our U.G.H.S. Marching Band ROCKS. 

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Watching the coverage on GUSTAV, college football, presidential politics, whew! Sensory overload so it’s time to take a break and let you in on the best Carrot Cake recipe you ever tried. We took one to a family gathering and it knocked everyone out. (While everyone was KO’ed we ate their cake!) This won’t happen often since we really are a photography company and recipes are not “on topic”. But it’s a holiday weekend and let’s have some fun. 

This recipe is from COOKING LIGHT ANNUAL RECIPES 2008

Heat oven to 350F

1 1/2 cup all purpose flour, 1 1/3 cups granulated sugar, 1/2 cup sweetened flaked coconut, 1/3 cup chopped pecans, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon – combine all these in a large mixing bowl and mix well.

3 tablespoons canola oil, 2 lg eggs lightly beaten, 2 cups grated carrot, 1 1/2 cups crushed pineapple drained. Mix oil and eggs together, then add all above to the dry ingredients in the bowl. Mix it all well with a big spoon. Mix it better. 

Spray a 9×13 pan with cooking oil, then spoon in mixture. Bake at 350 for 35 minutes OR until a wooden pick comes out clean. Cool completely before icing on a rack.

FROSTING- 2 tablespoons butter softened, 8 oz block cream cheese softened, 3 cups powered sugar, 2 teaspoons real vanilla extract. Mix butter and cream cheese until smooth, add sugar and beat until smooth. Spread on cooled cake. Enjoy.

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