{Autumn} Fall Portraits & Tomato Basil Bisque

We just got our fall portraits in the mail this week! I am very pleased with the way they turned out. Our photographer, Jena Shockley, is so talented in her work. She photographed our wedding, and to this day I am satisfied with how our pictures turned out. Not only that, but when I had The Wreck a couple of years ago she visited me while I was in the hospital. We simply love her! When I received her newsletter in late August concerning Fall portrait sessions in the pumpkin patch I knew I had to seize the opportunity. We haven't had professional pictures taken since our wedding over two years ago, so it was about time for an update! Be sure to check out her website www.jenaleigh.com .

Here are a few of my favorites :)





I also made our favorite fall soup the other day: Creamy Tomato Basil Bisque.

It. Is. So. Good.

I think I posted the recipe last fall, but when I made it again this year, I simply couldn't help myself. Seriously. Oh, and it's a whole food! We ate it with grilled cheese (bread made from whole organic sprouted grain), and I of course had (organic) milk (can't get enough of it these days).

Ingredients:

~1 large can (28 oz.) organic crushed tomatoes

~1 regular can (14 oz) organic fire roasted Italian style crushed tomatoes

~1 clove garlic

~1/2 organic yellow onion, finely diced

~1 1/2 tbsp dried basil (more to taste, I like more)

~organic, free range, low sodium chicken broth

~organic milk/ half and half/ cream

~salt, pep, Cajun seasoning

What to Do:

1. Sautee onion and garlic in 1 tbsp organic butter

2. Add tomatoes and basil. Cook 20 minutes.

3. Transfer to food processor or use an immersion blender to puree to desired consistency. I don't like too many chunky tomatoes, so mine is very smooth.

4. Add about 1 cup chicken broth & 1/2 cup milk. You can really add as little or as much of either as you like. I prefer my soup a bit creamier, so I tend to add less broth and more milk. But if you like a thin soup, add more broth and less milk. See?

4. Season to taste with salt, pep, and Cajun seasoning.