Hello!  This week is flying by already! 

I had such a nice weekend!  I have my cousin’s senior pictures coming up this coming weekend, and I was inspired by photos with chairs out in natural settings like these:

So, in true Macklemore fashion, I went Thrift Shopping!  I ended up getting something that is useable for Vonnie’s photos, but also something I can redo down the road.  I’ve always wanted to redo a chair.  The chair I got is remarkably similar to this before, actually:

I also bought a simple chair that will be easy to redo, but for now I envision using it for something like this:

I have access to a small waterfall, which I envision behind the subject on the chair.

I’m pretty excited about it, and hope it is a lot of laid-back fun.

After prop shopping and location scouting, Harlow and I had some quality beach time.

And while not still a weekend thing, last night I made Mexican Lasagna:

Again, you’re welcome for the crappy phone picture.

I looked at a bunch of recipes and ended up just sortof winging it.

4 small corn tortillas

1 bag Morningstar Farms Grillers Crumbles

1 pouch of taco seasoning

1/2 small tin of sliced black olives

a sprinkling of frozen corn, maybe 1/2 – 1 cup

almost a whole can of no salt added black beans

Shredded cheddar cheese

Garnishes: Avocado, Salsa, & Sour Cream

Preheat oven to 400 degrees

In a skillet, heat up the crumbles, and add the seasoning pouch with the directed amount of water.

When it is no longer frozen, add corn and black beans, warm through.

Spray an 8X8 glass pan with cooking spray, and put a small amount of the taco mixture on the bottom, maybe 1/2 cup.

First layer of tortillas.  1 whole, one torn up to fill in the empty spots.

A generous layer of taco mixture, then a sprinkling of cheddar cheese.

Repeat with next layer of tortillas, taco mixture, and cheese.

Cover with tin foil, and bake for 30 minutes.  Uncover and continue to bake for 5 minutes.

Garnish with sour cream, salsa, and avocado

Enjoy!  Hope your week is going well!