I closed Amber Wilkie Photography last week to unplug after my wedding season “wrapped”. Not that I’m not going to photograph an intimate wedding today (I am). Before I delve into the handful of images from my travels, I want to introduce you to my sister. We don’t get to see each other very often, so I have a habit of thinking she and her brother are much younger than they are. Hard to deny that she has become a very lovely young woman.
That old day job I had sometimes hires me to go photograph really boring things. But every now and then, they’re in really cool places, like New York City. George and I hit the town the morning of my assignment (fancy gala dinner awards ceremony thing) and did the single most touristy thing possible: the Statue of Liberty.
Working from home can be kind of weird. You’re at home and have access to all the same stuff you’ll have access to for dinner – pots, pans, ingredients, meats, oils, butter, spices – but yet actually cooking a full-on lunch seems ludicrous most days. Opening a can of something and splatting it into a bowl is pretty seriously involved on most weekdays. This dish is my answer to that. I’ve been meaning to throw together a how-to on my favorite slap-it-together lunch and today I have. Only… of course, as always happens, I was way hungry and just scrambled through it and my pictures *blow*. Oh well, I get the point across. You can deal. Here’s what we’re making: tuna and white bean salad on a bed of arugula (if it’s on a bed it’s fancy schmancy, right?)