There was a gathering storm of activity as this week gained momentum. The calm and composed days neatly pressed and tucked away after weeks of constant use. Our photography sessions are now back in the kind of bloom fit for spring. With the winter hiatus brought on by inclement weather and our need for a mental holiday, it’s now the season for photography shoots of all magnitudes, weddings included. And our first wedding of the 2012.
This moment was long ago scratched in as the first of many big occasions this year. We had a wonderful initial meet with Adam and Lisa and were blessed to be signed on months ago as their photographers. It was a fit for us as well, and since we spend more time with them during the big day outside their family it’s important that the feeling is mutual. That was followed up by an engagement shoot back in February and then, finally, this week and the lead-up to Friday.
We found out a few things about this couple throughout the process. They have a love for their pets and animals like few I’ve seen, going so far as to include them in some wedding day photo festivities. They are also incredibly kind, caring and generous. When W and I had them over for dinner a couple of weeks before their day to go over any last-minute details, we inquired about the time and date for the rehearsal. It’s imperative for us to take in the walk-thru so we don’t miss anything of importance. But we didn’t intend on getting invited back for rehearsal dinner afterwards. That’s just the type of people we’re talking about.
For the few days leading up to the event, W and I made meticulous notes, practiced new exciting shots, planned so the unexpected would be expected and went through everything again. And again. By the time Friday greeted us with the sunrise and warmth destined for summer weddings, we knew things were going to be okay. But better than okay.
It’s safe to say it’s the most organized we’ve been. That comes with practice, experience and a desire to never let our clients down. We woke up, packed up and were on our way. W hit the bride’s house, I went to the groom’s house. We met back up for the drive to the church and the drive back after the church for group photos. And then, after everything felt like it was in our grasp, we drove to the hall. Our favourite moment of the day. Beautiful portrait opportunities and candid shots.
It was a wonderful occasion. Celebrated with style and love. And thankfully we were along to document it all and tell a story with our images. And I hope we did that. But one thing is for sure, Adam and Lisa reminded us about the depth of great love. And sharing it with each other.
On another note, I’ve been enjoying making breakfast lately, even more than I usually do. I tried to fuel up as much as possible on the morning of the wedding so I started the day with a healthy, delicious breakfast. And this was what I made. Blinis that have a crumpet/pancake feel and smoked salmon and poached eggs. Maybe my favourite of all breakfast combinations.
I like to think it was this breakfast led to some wonderful shots. We quickly realized from past experience that a long day on our feet leaves us feeling both emotionally and physically exhausted so any food during the day is only going to help. And it did. But I know the real key was the preparation and having my wife by my side.
Leek Blinis with Smoked Salmon, Poached Egg and Lemon Creme Fraiche
- 2 tbsp. butter and 1 tbsp. olive oil
- 1 leek, (cut in half and washed) thinly sliced
- 2/3 cup sour cream
- 1 lemon, zested
- 2/3 cup all-purpose flour, sifted
- 1 tsp. baking powder
- 4 eggs (2 separated)
- 4 slices, smoked salmon
- 1/4 cup creme fraiche
- 1 lemon, zested and juiced
- Mustard Dressing:
- 2 tsp. Dijon
- 2 tsp. sugar
- 1 tbsp. white wine vinegar
- 1/4 cup olive oil
- Melt the butter and oil in a medium saute pan over medium heat. Add the sliced leeks and cook for about 5 minutes, or until softened. Remove the leeks from heat and let cool.
- Put the leeks into a medium bowl along with the sour cream and lemon zest and stir to combine. Separate the eggs and add the yolks to the leek mixture. Stir in the flour and baking powder.
- Whisk the egg whites until soft peaks form. Add to the leeks mixture and fold to combine. Set aside.
- Melt additional butter in a large saute pan over medium heat until it starts to bubble. Add 2 large tablespoons of mixture into the pan and cook for 2 minutes, or until bubbles appear on the surface like with pancakes. Flip and cook until golden, about 1-2 minutes more. Work in batches.
- Meanwhile, combine the creme fraiche and the lemon zest and juice and set aside. Also, poach remaining eggs. To do so, bring a deep saucepan of water to a boil. Add in some white wine vinegar and break your eggs into small bowls or ramekins. Swirl the water briskly until a vortex forms and then slide in one egg. Cook for 2-3 minutes and remove the egg. Repeat process for the second egg.
- Also, make the mustard dressing by combining all the ingredients and whisking until completely combined.
- To serve, place 2 pikelets on a plate and top with 2 slices of smoked salmon and a poached egg. Drizzle the mustard dressing over top and place a dollop of lemon creme fraiche on the side.
- Serves 2.