Being a part of a creative community has been different than being a part of any other community in my life (sports, school, family). It has challenged me, encouraged me, and pushed me to be a better person - it has done this through allowing me to use my God given talent and not just for my own gain. I have met so many people and been able to work with so many talented people. It has pushed me to think about God's creation and purpose for my life. I feel blessed that I get to provide people with photography of their work that they can use for advertisement, social media, or just sharing with friends + family. Owning a business is challenging (to say the least), but it has taught me so much about my personality, my pride (both a good and bad thing), and my dreams for the future.
I was so honored when the sweet ladies of Olive + Rye, Forage + Fodder, and Frvrlnd Goods contacted me about photography for a sweet collaboration! Julie, of Olive + Rye, and Danielle, of Forage + Fodder, are two talented bloggers who have a knack for curating drinks and food in such a beautiful way! Their blogs are beautiful and so are their personalities. It was a perfect Saturday morning of discussing beautifully handmade goods from Frvrlnd and organizing mint leaves in just the right spot. I felt like we were all thriving in this environment - each of us excited about the set and pictures. The joy was infectious and I am so glad I got to be a part of such a great shoot! Julie + Danielle created delicious drink and cocktail recipes while Rowen, of Frvrlnd Goods, provided them with beautiful utensils to make the drinks.
These are some words from Rowen about the reason for this collaboration and her work:
"I wanted to collaborate with you girls because I feel y'all always carefully consider understated and simple ingredients and use them in beautiful, unsuspecting ways. that is always my goal with frvrlnd products - using understated simple materials to create a unique object. It's about taking what is humble and elevating it to the unexpected. Also, frvrlnd products are made for those who love to gather and I love how your recipes and blog posts always center around people coming together!"
The beautiful simplicity of all of these ladies' work matched up perfectly with my need for simple lighting and minimal set up. It was a great combination of talents and I think it all really came to gather in the pictures and the blog posts.
Check out the recipes below for a perfect summer tea + cocktail! For more recipes, check out the ladies blogs:
To purchase cutting boards, muddlers, and scoops:
Rooibos Tea and Bourbon Cocktail
(makes 2 cocktails)
- 1 tsp of sugar
- 10 mint leaves
- 4 tsp of loose rooibos tea
- 4 ounces hot water
- 4 ounces of bourbon (we used Buffalo Trace)
Using a linen tea bag or tea infuser, steep the tea in boiling hot water. Allow to steep for 4-7 minutes, you'll want the tea to be strong but not too bitter. While the tea is steeping begin on the cocktail. In a cocktail shaker or flat-bottomed cocktail mixing glass combine mint and sugar. Muddle until mint is thoroughly crushed and sugar is combined. Once the tea has steeped to desired strength measure out 4 ounces into the shaker (be careful, it might be hot!). Add bourbon. Fill shaker with ice and stir until the cocktail is jet cold. Double strain the mixture into two cocktail glasses and garnish with lemon peel and mint sprig. Enjoy!
This drink would also be wonderful served on ice. Just combine and stir all ingredients without the ice in the shaker and pour into a highball glass filled with ice.
Rooibos Mint Iced Tea
(Makes 4 glasses)
-5 tsp of loose rooibos tea
-24 oz water
-25 muddled mint leaves
-2 oz simple syrup
-lemon, thinly sliced into round
-chilled club soda
Using a linen tea bag or wire mesh tea infuser, steep the tea in water that's just off the boil until it reaches your desired strength. You'll want it to be stronger than normal, so 5-10 minutes should be about right. muddle your fresh mint leaves until crushed and add to the steeping tea. in a small pitcher, combine the simple syrup and strained tea & crushed mint mixture, and stir well until combined. fill each glass with ice, leaving room for two lemon slices per glass and split the tea mixture evenly between the glasses. Top off with chilled club soda and enjoy!