So, Here’s the Situation…

Guarding the Food for the Shoot

Everything takes longer than I originally anticipate. Now, this isn’t necessarily a bad thing. I’m learning new techniques and new technology, which is all good, but since I disappeared there for a bit, I wanted to wave a little flag to say, “I’m still here!!”

For decades, maybe even centuries, there was one particular way to publish and distribute a book. Now, with the internet and the implosion of the publishing industry, there are 1001 ways so the challenge becomes deciding which way, out of those 1001 ways, is best for me. Once my book is published and in your hands, I will share the highs and lows of the crazy zig-zaggy publishing path I chose. Over the next couple weeks, I have a couple more meetings to attend, after which I should have a very good idea of just when my book will be out. I will keep you posted!

In the meantime, you should know that we are working our tails off here and we’re 90% done with writing text, editing text, testing recipes, and photographing recipes. I’ve included with this post some behind the scenes images of my coworker helping with the food photography. He’s assigned himself the jobs of “adding shadows for depth” as well as “guardian of the food” and bonus, he makes sure I get the photography done before someone gobbles up the props hence keeping me on pace.

Adding Shadows to the Shot

Also, those of you who have inquired or been wondering about my portrait photography sessions, my doors should be open in the next couple weeks for scheduling spring, summer, and fall sessions. These sessions are for high school seniors, families, entrepreneurs/small business owners, and anyone else looking to capture a special moment in time through photographs. I will post information here on my website as well as on my Facebook page when I flip on the “open for scheduling” light.

And lastly, if you are one of my cherished email subscribers, this will be the last post you receive through my Feedburner subscription service. Think good thoughts that all goes well with the transition and I’ll see you in a much improved email message next week. I know I mentioned this in my last post but you do not need to do anything. I will take care of transitioning everyone over to my new subscription service. {Fingers crossed!!}  And for those of you who aren’t currently subscribers and are wondering how to become an email subscriber so you regularly receive my updates in your inbox, enter your email address in the boxes on the upper right hand side of my webpage and click “Join!” Once you do that, you’ll receive an email asking you to confirm that you do in fact want to subscribe. Click confirm and you are set.

As always, thank you for being here!

Much love and appreciation,




  1. Kirsten says:

    Your co-worker is very well behaved! My co-worker would eat all the food or lick the dishes just in case.

  2. But…I see a bowl with food. Then an empty one. Hmmm.

  3. Kathleen Lee says:

    I was just thinking of you yesterday & hoping I’d be receiving an email soon! Wish granted❤️. Cannot wait to order many copies of your book:).
    With Love,