This Photographer's Life

I feel like ever since I had Oliver I've become much more sentimental.  For example, I'm sitting here trying to write an intro to tell you guys what makes Rachel Farmer so special, and I'm crying.  Honestly, I've never met anyone like Rachel, and it was such a blessing when she decided to join Beacham & Company.  She's really taught me so much about the kind of wife, mother, daughter and friend I want to be.  I feel lucky to know Rachel and watch the way she lives her life.  She is such a blessing!





Earlier this Fall, I wanted to start a softball team, Rachel was quick to volunteer her husband Bryan (a former minor league pitcher) as coach and herself as team mom.  She and her husband have a wonderful relationship.  These two people LOVE being around each other.  I had the pleasure of going to several dinners with them after practice, and they are so much fun to be around.  They are fun, funny, and they love to have a good time.  It was through the softball experience that I realized Rachel really is the ultimate "Team Mom."



Rachel's son Kyle played baseball at UGA and now plays for the LA Dodgers minor league team (I hope that's right!).  Since I've known Rachel she's been Kyle's biggest cheerleader... figuratively and literally.   When UGA played Georgia Tech at Turner Field a few years ago we all went to watch Kyle.  Rachel was by far the loudest person in the stands.  I'm not exaggerating.  I know a lot about having your mom as the loudest person in the stands (Glennis), but Rachel surpassed her!



Rachel and her daughter Nicole are very close.  Nicole is currently a student at Ole Miss, which is where Rachel and Bryan went.  The family has so much fun going over there and cheering on the Rebs.  They also visit Rachel's mom, Granny.



I had the pleasure of having lunch with Granny when she was in town not long ago, and Granny is a piece of work!  Rachel and Granny email and talk on the phone constantly about politics and what's going on with the family.  They are best friends in just the most perfect way.



Bryan threw Rachel a 50th birthday party, and people came from around the country to be there for her.  She has touched so many lives, and people love her like she's part of their family.



That's because she makes you feel like you are part of her family.  She genuinely cares about what's going on with you, and if you are her friend she'd do anything in the world for you.  Which is why, when I called her and asked her if I could send my uncle Rod over there to create a photo essay of her holiday pecan pie operation, she agreed immediately.

Every year Rachel makes pies for her friends and clients for Thanksgiving.




She gives one to our family every year, and it's become one of my favorite Thanksgiving traditions because its so thoughtful.

The pies are delicious, and I wanted to know more about what went into making them.




 I asked Rod to go over because Rod and Rachel are good friends.  Believe it or not, it's hard to convince people to let you take pictures of them, so I had to send in Rod because I knew he would get the job done :)



Here they are at Rachel's birthday :)  It's a good thing I did send Rod over there. As they were photographing Rachel told Rod her sink was broken, and he fixed it for her.  Apparently it's not a great idea to put 50 eggs down the garbage disposal ;) Who knew?

 



 

After the sink was fixed, Rachel started cooking.






 

Here is the recipe for Rachel's delicious pie!

1 cup sugar

¾ cup Light Karo Corn Syrup

½ stick butter

1 teaspoon of salt

1 tablespoon of Vanilla

3 eggs

Heaping cup of chopped pecans

9-inch deep dish pie shell

Mix Karo, sugar and butter over medium heat. Stir consistently until it gets to a rolling boil. Once it comes to a rolling boil stir for a minute. Add mixture to eggs (beaten), salt and vanilla. Add chopped pecans. Pour in to 9-inch pie shell and bake at 350 for 45 minutes – depending on your oven temperature. Could be less. Check it after 30 minutes.

Freezes well or serve warm with vanilla ice cream!!

It seems everyone benefits from Rachel's pies :)

Happy Thanksgiving everybody!

P.S.  As a little Thanksgiving present to me, would you mind liking This Photographer's Life on Facebook?  We are SO CLOSE to 500 likes!

I really love my dad :)


When I was little my dad used to do a lot of the cooking and perfected dishes such as "Spray Bottle Chicken."  I remember my dad used to make a marinade that he would spray on the chicken.  This marinade basically consisted of anything he could find in the refrigerator... lemon juice, orange juice, pickle juice, worcestershire.  When you're a little girl who loves to cook, there's nothing that makes you feel more special than when your dad asks for help digging through the fridge to make a "secret formula" marinade, and he lets you add anything you want!

One Saturday we drove around the city looking for the prefect spray bottle to use to keep the chicken coated while it was on the grill.  It seems like we went to about  30 stores looking for the perfect spray bottle before he decided that a washed out windex bottle worked best.  We kept the windex bottle under the sink, and it was ONLY to be used for chicken cooking.  My dad made sure by writing "Chicken Juice" across it with a marker.  Ahhh childhood memories.

Aside from the chicken, my dad taught me how to cook chili.  This was an activity that took an entire Saturday.  It was basically a little girl's version of tailgating.  We would wake up early, hit up Bruno's for the secret ingredients, and start cooking.  The below recipe is beased on the way my dad made it, but I've added a few things :)

 



Honestly, this is the secret ingredient.  Of all the chili mixes and recipes I've tried (and I've tried a lot), this is my favorite.  I don't know if it is because it reminds me of home, or if it really is the best, but I love it.  The package calls for tomato sauce and 2 lbs of ground beef, but dad and I liked to doctor ours up with onions, beans, corn and of course beer.  How do you make chili without beer?

Chop the onion.

Cook the ground beef with the onion. (this is Jimmy's job now)

When the meat is brown (in the above picture it is about halfway there), drain the fat and put it back in the pot.

I adore corn, so I use as many ears as possible.  This time I used 4.

Cut the corn off the cob.

Add the two cans of tomato sauce to the meat.

The directions on the package say to add 16 oz of water, but I've decided beer is better. I love the flavor of 420 (that's also our wedding date), so I used it this time.  Just use whatever you have. 

The package of chili mix comes with individual spice packets, which you add depending on how much heat or salt you want.

I like beans in my chili, and I used one can of chili beans and one can of navy beans.

 

The longer you cook the chili the better it is, which if why my dad would always start in the morning.  Technically you only need about 30 minutes to make chili, but it's up to you.

Top however you like :)

I'm so happy to have all the memories of cooking with my dad.  He and Missy are wonderful cooks. They always make the best dinners together with my dad mainly in charge of the grill and Missy in charge of the inside stuff.  Cooking has always been such a wonderful part of my family, and I am so excited to start making these memories with little Oliver.



Have a WONDERFUL Fall weekend everybody!