ReaLife's Blog bio picture

a little about me and my style....

Photography is in my heart and is as much a part of me as my arms and legs.  The best part of my job is hands down the people that I meet along the way.  Getting to know someone through my lens is so very rewarding and fun. I feel quite lucky to have landed this cool gig I call a job.  It is really so much more for me.  

my style

Simple.  No perfection required. I strive to capture the real-ness of each person.  I need you to be yourself and nothing more.

I will spend time capturing details about your kids. big gorgeous eyes, wispy hair, long eyelashes, silly faces, pouty know,that kind of stuff.  The important stuff that you love so much about them.  The things you will always remember.  

I will also spend time capturing the little details I see.  a found ladybug in the palm of a hand, a tin of crayons, a loved 'blankie', a little hand holding a flower, those simple things that made the session special.  These are sometimes my favorite images to photograph.

I keep things as natural as possile, without posing anyone.  I will simply direct you a bit and let life unfold while I snap away.  

Call me, book a session...lets have some fun!

G -




the strawberries that killed it

and i mean that in a good way.  these have been my ‘go to’ (easy) dessert for the last few shin-digs i’ve attended.  they get a standing ovation every single time.  so very easy to make and so darn good to eat! See the recipe below the images if you care to impress your guests at your next party.

2 pints of strawberries, washed and cored

1 block of cream cheese (softened)

1/2 cup (or so) of powdered sugar

1/2 tsp. (or so) of vanilla

a bit of lemon zest if you have lemons on hand

Combine all of your ingredients in a mixer or by hand. Fill your mixture into a pastry bag (or a zip-lock bag). Use a large round tip for filling your strawberries.  Fill each of them and set aside while you make your crumb topping……

4 graham crackers, crushed

3 TBL of melted butter

Crush your graham crackers in a zip-lock bag and then add your butter and combine the two.  Dip each of your filled strawberries into the crumb mixture.  Refrigerate your killer strawberries until ready to serve.  A few good hours in the fridge, will make them extra sweet.

If you happen to have extra filling left over, you can either eat it right out of the pastry bag like we like to do, or serve it with the strawberries for extra ‘dipping’.

by Gina Propp

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