How did it become JULY? Wedding season is in full swing and we've been working what feels like non-stop. The work that keeps us busy during the week is a whole different kind of work (or at least a different level of intensity) than working a wedding. Weddings are a physical and mental work out.
On a wedding day, we've got a good amount of (good) adrenaline going from the moment we wake up. We start with coffee. Shower. Get dressed. Usually there is an ironing of a shirt required. Pack things. And back up things. (I usually bring a big ol' tote bag with me in case of any mini emergencies that could be a distraction to our performance -- an extra pair of contacts, a nail file, bandaids, Advil, bobby pins, extra layers, another pair of even more comfortable shoes, etc...) We do final equipment checks and run through checklists. We re-review schedules and notes, check the weather and traffic, drop our dog off with a friend or family member, get in the car (way too early), and then we BREATHE.
Once we're in the car and on the way, we are transitioning into zen mode. We chat more casually about the schedule and a little more portrait game plan.
The rest of the day is all about staying sharp and on schedule, but still keeping it loose and having a little fun with our bride and groom and their families. The "getting ready" time is full of excitement and personalities, pretty things and some of the most intimate moments of the day. Our file on "Bride + Groom's Wedding" with all our notes and schedules and portrait lists is now a living, breathing thing. Our nervous energy from the morning is happily channeled into capturing all the details and action. The candid part, which can't be planned, is really where we thrive and so once it's happening we are all at once inspired and energized not to miss a split second.
Once the day starts, we are pretty much "in it to win it" and working our pah-tooties off, changing settings and lenses, angles and perspectives, squatting, standing on chairs, running, herding cats, dancing to "blend in" (the best dance photos come from this guerilla tactic)...until we get back in our car and drive home. This ALL brings me to my point. Wedding photographers need lots of ENERGY. Fuel. Something to give us a little boost in between portraits and the next thing. OR when everyone sits down to eat and we realize we need to eat something in 5 minutes before speeches start. That's where a little snack pack comes in handy.
Enter Homemade Granola: Photog's* Wedding Fuel. So many nutrients! So many Eagle powers!
Get our recipe below!
*Wedding Fuel isn't just for "photog's", either. Everyone needs to eat on wedding days. All days, really. Package up cute bags of homemade granola for your bridal party. Or, pack a special jar for the bride and groom and leave it in their suite to enjoy the next morning, or better yet, to take on their honeymoon.
COLE + KIERA'S HOMEMADE GRANOLA
Photog Wedding Fuel
3 cups [288 g] old fashioned rolled oats
1 cup [120 g] mixed nuts (sliced almonds and chopped hazelnuts)
1/2 cup [85 g] dried peaches, chopped
1/2 cup [30 g] unsweetened flaked coconut
2 Tbsp flaxseeds, coarsely ground
1 1/2 Tbsp chia seeds
6 Tbsp [85 g] unsalted butter
scant 1/2 cup [95 g] brown sugar
1 Tbsp bourbon
1 tsp vanilla extract
1/4 tsp of kosher salt
1/4 tsp cardamom
a dash of cinnamon
1 egg white
- Preheat the oven to 325° [165°C].
- In a large bowl, toss together the rolled oats, nuts, dried peaches, coconut, flaxseeds, and chia seeds.
- In a small sauce pan over low heat, add butter, brown sugar, bourbon, vanilla extract, salt, cardamom, and cinnamon. Stir until all ingredients are well combined and mixture is completely smooth.
- Pour warm butter and sugar mixture over dry ingredients and stir until evenly coated.
- Beat egg white until frothy. Gently stir into mixture then spread onto a sheet pan or large baking pan. Bake for about 30 minutes, or until golden brown and dry to the touch. Turn oven off, crack open the oven door, and let granola cool completely inside the oven for a couple of hours.
- Transfer to an airtight container, breaking granola up a little but leaving some good sized clusters intact. Store at room temperature for up 2 weeks (or for several weeks in the freezer)!