Black Plum & Ginger Crumble

At last. The tidal wave of work related commitments and photo shoots is ending. Abruptly. It should perfectly coincide with the onset of winter’s predictable symptoms, the bone-aching low temperatures, snow drifts and the occasional day trapped inside. Mostly by our own doing. This Saturday is our last wedding of the year and if timing has it right, it should usher in all the promise and hope that comes with snow and winter.

We started off photographing friends and family but that quickly escalated with the trust and belief others had in us. Mostly in my wife. And her creative process. After a few of those less-stress shoots, we decided to go full throttle into photography. My wife took a massive leap of faith, quit her job and does this full-time now. I put my work to bed on weekends and join her in the process. The only way we’ve ever known.

It’s amazing how quickly the ball of life can escalate and gain momentum and carry you along with it. And if you’re smart and believe in yourself, you won’t get steamrolled. That’s what we do every single day. Strive, push forward and have faith in the process and do our best not to get run over. And we did it as one.

My weekends were swallowed up months ago. My wife edits all day while I work at my job. On the weekend we shuffle all over the place from one shoot to another. And nearly every weekend, or at least a part of it, has been spent working on our photography. It’s been varied and emotional and rewarding. In the last six months we’ve done the following: maternity, newborn, engagement, family, boudoir, real estate, small commercial work, baptisms and weddings. Weddings. The scariest day of all.

Shooting a wedding is mentally and physically exhausting. It’s an entire day spent with our cameras on our shoulders and our feet firmly attached to the ground. We wake up when the rest of the world is fast asleep and shoot until the rest of the world goes to bed. It’s exhilarating, beautiful, emotional, tiring and stressful. And for one day we get to capture the greatest day in someone’s life. Someone puts their faith in us. And we put our faith in ourselves.

This weekend the cycle of our first full photography year concludes. Sure, there are a few jobs lined up early in the year, but the end of the beginning is just around the corner. And while we’re thankful for the rest we’ll be afforded and the chance to grow and concentrate on other areas (i.e. this blog) we can’t wait for the start of next season and all the future memories waiting to be captured. One picture at a time.

This week has followed the familiar tone set weeks and weeks ago. Busy, tired and running on fumes. All our spare time has been eaten up with editing and prep for the wedding. We’ve sacrificed good food and long hours in bed. All that great stuff is in arms reach now.

Although time has been at a premium lately, I’ve managed to sneak away for some me time in the kitchen. A few stolen moments to make something tasty enough to take our minds off of life. And work. Knowing that our American counterparts were celebrating Thanksgiving today and being just a tad envious of the vigor and love in which they celebrate it, I wanted to make something sweet to celebrate in my own way. With my one and only.

At last. The end is near, if only temporarily. Our last wedding of the year is this weekend. One last chance to make an impression and capture the memories that will be discussed for years. And a lifetime. When the evening ends we’ll walk away feeling exhausted, but we’ll also be happy and thankful. Thankful for the trust everyone has put in us. And thankful for my wife taking that big giant leap all those months ago.

From my kitchen to yours,

ML

Black Plum & Ginger Crumble

Ingredients:

• 8 black plums, stoned and cut into eight small wedges
• 4 tbsp. brown sugar
• 1/4 cup apple cider
• 2 tbsp. honey
• 1 tsp. ginger, finely chopped
• 2/3 cup flour
• 1/2 stick frozen butter
• 1/4 cup brown sugar
• 1/8 cup oats
• 3 tbsp. finely chopped pistachios

Prep:

1. Pre-heat oven to 375F degrees. Lightly grease 4 mugs.
2. Using a large saucepan over medium heat, add in the plums, brown sugar, cider and honey. Simmer for 5 minutes until the sugar dissolves and the plum softens slightly. Add in the ginger and stir to combine. Divide between four small mugs or ovenproof dishes.
3. In a food processor, add in the flour and butter and pulse into it resembles coarse breadcrumbs. Pour into a mixing bowl and add the sugar, oats and pistachios.
4. Spread the crumble topping evenly over the plum mixture and place on a baking sheet on the centre oven rack. Bake for 20-25 minutes or until the topping is golden and the juices start to bubble. Let rest for a few minutes and serve.