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I’m always delighted when I have Evelien in my studio. She is a fantastic model: punctual, talented, pretty and funny. A real pro. And she is my favorite redhead too. When she came to the studio last month, I had 2 outfits laid out for her. We started of with the glorious Susanna Corseted Dress from House of Harlot.
And for our 2nd session, we used one of my favorite combo’s: the Larissa Latex Harness Dress in reversed latex from Pandora Deluxe, a bolero jacket from Meat, belt from Simon O. and the fabulous ballet heels from Kassiopeya.
It’s a regular thing: my photo shoots with Shannety. Even though we can both be very busy at times and all sorts of other activities get in the way, eventually we will end up in the studio together for–what is always–a fun photo shoot.
And sometimes we have serendipitous moments that turn out awesome portraits. Or was it a lucky shot maybe?
The Tate Modern in London recently opened a new wing which offers a great view of St. Paul’s Cathedral across the river from the museum. When the sun hits the majestic building just right on a cloudy day, it stands out from the rest of the city.
I have always had a soft spot for curvy girls. And when they are as beautiful as Sharon, I will gladly work with them in the studio any time. Sharon and I shot these photos over the summer. Who ever said curvy girls can’t be pretty, maybe should be reconsidering their opinion when they see these pictures.
I will never pass up an opportunity to visit Legoland. I loved Lego as a kid, and I am still a big fan. Obviously, Legoland Danmark had to be on our itinerary on our trip to Copenhagen. I can spend hours, possibly day at miniland gaping at those awesome models just made of Lego bricks. I actually don’t care about the rides. Give me my camera and I will be happy as a kid in a candy store.
The Star Wars models where so cool. I was happy that I had a GoPro and a selfie stick with me. It allowed me to get really close to some of the models and take pictures from angles I would not be able to reach with my dSLR. And I eventually end up doing a photo shoot with the local talents of course. Even when they are made of Lego bricks.
With a model as beautiful and as talented as Sharon, and latex dress as gorgeous as this one by Naucler Design, it’s easy to be a photographer. Just point your camera and shoot away.
It is always cool to have Sarah in the studio. She come prepared: she brings more outfits and accessories then we can shoot in a day. And as it turns out, sometimes all we need is a sweater, high heels, a white wall and some photo gear to get things done… Oh, and we need Sarah’s natural beauty of course! But that’s a given.
By popular demand, I will gladly share my recipe for the raspberry ice cream I bragged about on my Instagram last week.
Preparation Method:
Place your fruits, 55gr of sugar and the lemon juice in a saucepan and bring to a simmer. Cook the fruit to a jam-like consistency, then puree and pass through a strainer to get any lumps out. Set the purree aside for later.
Put the milk, cream, remaining sugar, a pinch of salt and the seeds of 1 vanilla bean in another saucepan and cook until the sugar is dissolved.
Meanwhile, whisk the eggs in a bowl until pale. When the eggs are whisked, add half of the heated milk to mixture whisking as you pour. Now add this mixture to the rest of the milk and simmer over a medium heat to thicken. The custard will be ready once the liquid coats the back of a wooden spoon. Take of the heat and stir in the fruit purree.
Let the mixture cool down and rest in the fridge for at least 4 hour or until chilled. When chilled, add the mixture to your ice cream machine and follow the instructions to make the ice cream. After, freeze it for at least 2 hours in the freezer before serving.
Tip: replace the raspberries for blueberries or strawberries. I prefer fresh fruit, but when not available frozen fruit will do nicely as well.
Ingredients:
- 250ml milk
- 500ml heavy cream
- 250gr of raspberries
- 225gr sugar
- 3 eggs
- 1 vanilla bean
- 1,5 tablespoons of lemon juice
- pinch of salt
My friends at FashionMove staged Belgium’s 1st ever plus size fashion event in Antwerp this weekend. Adela graced the catwalk at the event. In between 2 fashion shows, I asked her if she would spare 15 minutes of her time for a mini photo shoot in the bar of the hotel that hosted the event.
When she sees the lens cap is still on my lens as I want to start the photo shoot, Adela starts to giggle. We both laugh about it for a couple of minutes. It certainly helped to lighten the mood. And once we were done laughing and Adela put on her straight face,mint took me less then 10 minutes to shoot this gorgeous portrait.
Mulțumesc Adela for making that 15 minute shoot a lot of fun!
Making ice cream is not as hard as it seems. It actually takes no time at all. And the good thing about homemade ice cream is, you can make any flavor you like. And I happen to love Jack Daniel’s whiskey so I had a go at making Jack Daniel’s ice cream.
Preparation Method:
Pour the milk and the cream in a large sauce pan. Split the vanilla bean in half lengthwise, scrape out the seeds and add to the milk and cream mixture. Bring the mixture up to a simmer on a medium high heat. Pay attention not to burn, stirring occasionally.
Meanwhile, add the egg yolks to a large bowl, then add the sugar. Start mixing the yolks and the sugar as soon as you have added the sugar or your yolks will burn. Whisk the yolks and the sugar until pale and fluffy.
When the milk and cream mixture is up to the simmering point, slowly add half it to the egg yolk and sugar mixture. Whisk immediately to prevent your yolks from cooking and creating lumps. Add the egg mixture back in with the rest of the milk and cream, and bring back up to a soft boil. It will slowly thicken to a custard-like consistency. Keep stirring to prevent the custard from burning. The custard has the right consistency when it sticks to a spoon.
Take the custard off the heat, and stir in the salt and the Jack Daniel’s.
Leave the custard to cool in the fridge overnight. Then add the custard to your ice cream machine and follow the instructions to make the ice cream. After, freeze it for at least 2 hours in the freezer before serving.
Ingredients:
- 375ml milk
- 250ml heavy cream
- 85ml Jack Daniel’s Tennessee whiskey
- 225gr Sugar
- 5 large egg yolks
- 1 vanilla bean
- pinch of salt
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