I took this photo at a wedding a couple of years ago. We were in the middle of doing the formal portraits, I was fumbling with my camera when I looked up and saw this. It still turns out to be one of my favorite photos, it’s won a couple spots in some local art shows and today I ordered it on canvas to hang in the hall bathroom (mid reno right now).⠀ ⠀ But anyway, here’s your mid week reminder to keep your head up - you never know what you might see. #chinupbuttercup #moogotthis
“Embrace light. Admire it. Love it. But above all, know light. Know it for all you are worth, and you will know the key to photography.” - George Eastman⠀ ⠀ I heard this quote the other day, and it speaks to me so much. To understand light is to tell a story, to share a moment with emotion, to add a dynamic to the tale - to literally brighten someone’s day. Light can take an ordinary moment and make it shine for all it’s worth (literally - I have found myself googly eyed at my kitchen table before just because it sat in good light 😂)⠀ ⠀ Friends, I’m thinking of hosting a small workshop about how to take better everyday phone pictures (including flatlays!) would anyone be interested? If it’s something you could see yourself attending, let me know! #mamiya645afd #fujifilm
Meeting up with couples lately has me so excited for fall wedding season! I actually only take on 15 weddings a year, to ensure that I can appropriately dedicate my work and creativity to each couple individually. Because quality over quantity any day my friends 🙌🏻⠀ ⠀ Only 8 more for this year, including these adorable lovebirds next month. Getting to know the couples I serve and what they love most about life gives me the utmost appreciation for this thing I call my job. #nikkinicolephotography #loveonfilm #35mm
“I have loved her,⠀ My little wanderer,⠀ With a mind full of wild forests⠀ And eyes that await adventures.” #happyfriday
We have been overwhelmed with the squash supply lately (and the recipes that follow - everything from butternut soup and pancakes to roasted squash and cranberry salad) Today we made maple cinnamon glazed acorn squash with Brussels sprouts and pecans, and it was all but Heavenly 😍 for those who peeked it on my stories, here’s how you can make it:⠀ ⠀ 1. Chop Brussels sprouts and add them to a heated pan with oil. While that simmers, peel and chop one medium sized acorn squash. Remove the sprouts from the pan and add the squash. After a few minutes add the sprouts again until fully cooked.⠀ ⠀ 2. Add 3 tablespoons of maple syrup, 1/4 tsp of cinnamon and a pinch of salt to taste. Add half a cup of loosely chopped raw pecans.⠀ ⠀ 3. Mix together and serve!