Do you guys remember Leona? Man! What a cutie! Today she and her *adorable* sister came by for some spring photos, and we had so much fun in the new studio! And yes, those are her very own sunglasses! The only prop I supplied was the lollipop (much to her delight).My main goal in getting this studio space ready is to provide a place that's fun for families to get their photos taken. I have a few rules:1. These photos, under no circumstances what-so-ever, should look like a JCPenny or Olan Mills shoot like my family did in the 80s.2. Everyone should be having fun during the shoot! And not faking it.3. Let's keep it bright and modern (see Rule No. 1).I am so excited to edit this full take as there were so many rad shots to choose from. We had balloons! And confetti! And a spinning chair! And bubbles! Today was one of those days where I am just pleased as punch that this is my life.For your internet share of the day, how about this photo project on black dogs? Many black dogs are the very last to be adopted at shelters, and yet they are so sweet! Check it out!
This was from the Phantogram concert on Sunday night. I took fresh photos today for a different assignment, but it's a bit on the secretive side, and I can't share those images just yet. So instead of coming up with something else, I thought I'd talk about this show at First Ave.You guys, it was so much fun! I saw this band at SXSW 2-3 years ago, and they were ok -- but nothing like the energy they brought this week. And? My best friend from high school, Bob, was in town so I got to go to the show with him, which was really fun.Besides the great music and the fun dancing around, I really loved their light show -- which is why I chose this image. This is one of those bands whose sound and lights could fill an arena, and to see it in a club the size of First Ave is just amazing. You can see the full set of photos 
So last week I was at Target (of course), and I spied these bunny ears for ONE DOLLAR. Since I have a few kids shoots before Easter, I thought it would be fun to throw one or two in for the holiday... and to force a pair onto Magda. So I purchased one and then left it on my bedroom dresser.And then we found Magda eating the ears yesterday. SERIOUSLY.So then I got two MORE pair (thank god they're cheap) and now they are stored up high in the closet of my photo studio studio (which is shut off from the rest of the house). And then I forced them on the dear pup today. Obviously, she's quite pleased about it.For your internet share today, how about this post on 
Today's dish is one of our very favorites. We got this recipe from William Sonoma, and we've been making it consistently for more than a decade. We have only had it a few times in the last few years because of my giving up pasta for the Paleo diet, but it's still what Jamie requests on special occasions. So I guess what I'm trying to say is, this is damn tasty. In fact, the first time we made this, I was doubtful of how good it would be, and I remember covering it with salt thinking that would make it better (before I had even tried it). But really! It's fantastic.
So here we go! You'll need:• 2 tbsp olive oil• 1 large, yellow onion halved and thinly sliced• 1 package (10 oz) frozen peas• 1/2 cup water• salt and ground pepper to taste• 1/2 lb farfalle (half of a box)• 2 oz prosciutto, minced• 3 tbsp Italian parsley• 2 tbsp butter• parmesan cheese to taste
First, slice the onion, heat the olive oil and begin cooking the onions until they soften. This takes about 15 minutes, which provides time for the next steps! Oh! You should also start heating the water to a boil for the pasta now as well.
While the water is heating and the onions are cooking, mince your prosciutto, measure your water etc. Prep work.
Once the onions are done, add in the frozen peas and the water. You want to cook these until the peas thaw (about 5 minutes). This is also when you should season with salt and pepper to taste. Once the peas are thawed, remove this pan from the heat.
About this time, the water is boiling and you can add in your pasta. You want to follow the package instructions and cook until al dente.
When there's about 5 minutes left on your pasta, add in the prosciutto and parsley to the pea mix and reheat the mixture on low heat.
Once the pasta is done, drain it and add in the butter (to the pasta pan). Once the butter has melted all over your delicious pasta and everything is coated nicely, then add this into the larger pan with the peas/prosciutto mix. Toss the ingredients until everything is mixed in, then distribute among your guests (or yourself).
Generously sprinkle parmesan cheese over the top and maybe a bit more parsley and voila! You are done. Enjoy!
This dish has 552 calories per serving (and serves 4-6). It's a bit of a splurge, but it's so good in the spring... Oh! And if you have access to fresh peas, you can use those instead...For my internet share today I'm sending you to 
Today we visited the Mayfield Nature Preserve, which is full of wild and crazy (and horny) peacocks! Aren't they lovely? We had wild peacocks in our neighborhood in Miami, but they were much more afraid (or angry) at the humans. These birds were pretty chill.
This is called "peacock flirting." That's a female in front. The male is shaking his back feathers so that his front feathers are pushed forward and make the sound of a table fan. I always thought "fanning" just described the opening of the tail, but I had no idea this sound was part of it.
I love the colors in the tail feathers...
From the front... More fanning...
And from the back. So interesting how all the color disappears from behind! Those tall feathers in back are what push against the longer feathers to make the sound.
And he scores!
So much to show you! Words will be brief today. This right here? This is Hamilton Pool in the Hamilton Nature Preserve about an hour west of Austin in Hill Country. Um, it's gorgeous.
The water was 61 degrees (kinda chilly) but it sounded perfect after the 3/4 mile hike down to the pool. In about 5 weeks that water temperature will probably be bliss as things heat up here. Today? It was 84. Yup. Still a very happy camper.
That water's pretty clear, ey? Hard to see where the water starts and the land begins...
If there's a lot of rain, there is a waterfall here. Today? Lots of drips.
Everyone there was trying to take photos with the water behind them. But if you turned around and let the light hit the subject, it was amazing. Who wants to hire me to come back for a photo shoot? Anyone? Anyone? Bueller?
We eventually left the pool and drove about 40 minutes to The Salt Lick. We were gifted a brisket from this place for Christmas and holy moly that's the best BBQ sauce I've ever tasted EVER. So of course I was on a mission to get to the actual spot which is in the middle of nowhere...
... and it's gorgeous here. Tons of trees and grasses and tables and breezes and a winery next door and that's just the OUTSIDE.
Oh hi cute little lizard man!
And then you get inside and it is NIRVANA. I mean, seriously, look at that delicious meat.
And pecan pies!
And air conditioning if you need it!
I love this photo.So, I should also mention that about 45 minutes south of Austin is Lockhart, Texas which is the BBQ capital of the world (or so I hear). Jamie had a gazillion places he wanted to check out here, but since we had just eaten at Salt Lick (we shared that plate up there and a slice of pie) we were kinda full. But! We wanted to at least visit! So onward we went.
And the speed limit between Austin and the BBQ capital of the world is EIGHTY FIVE. These people are hungry.
We knew we could only stomach one more spot, so we chose Kreuz because it's got a very serious reputation. So serious that they don't serve sauce. I think this is blasphemy, but I remember that Rendezvous in Memphis (one of our first BBQ visits as a couple) also didn't make the ribs with sauce and those were amazing. So we thought we'd give it a go.
The first thing I noticed from the outside was the amount of wood for the smoker that is all locked up. That's a lot of wood.
Next? Above the wood is a lot of air conditioners. Can you even imagine that bill?
Inside we ordered some brisket and this guy right here grabbed it straight from the smoker and cut it off with that knife (that's a serious knife, btw) and it fell off like butter. Mmmmmm...
And then they serve it in this paper envelope with a knife. There are no forks. You eat with your hands. This place is pretty serious.After today's trip, there was a lot of discussion about the best bbq we've ever had. Here is where we are landing at the moment:Best Ribs: Rendezvous in Memphis, TennBest Brisket: Oklahoma Joe's in Kansas City, MissouriBest sauce: The Salt Lick. And their brisket is a close second to Joe's above.Best burnt ends: We are just realizing this is a special thing in Kansas and Oklahoma! They don't have these in Texas or Tennessee! But the best ones we've ever had were made by our buddy Josh Crutchmer who is from Oklahoma and worked at the paper. Holy cow, get this man a restaurant.So you tell me, what are your favorites? And yeah. None of these are from Minnesota. Our home state needs to up its game in a bad way.
Man, I could get used to this.We started today by slowly rolling out of bed and getting brunch at one of our very favorite spots in town,