LOVE | Taylor & Blake's Anniversary

There is something so special about an anniversary session. After the engagement photos are done, after the wedding day has passed... a couple still wants to document where they are in their relationship. Documenting a moment in time is never something to pass up. Minutes tick past. Years fly by. You'll never get to relive these days. Grab your loved one. Hold them close. And make sure to have great photos. AT LEAST from time to time. You will be glad you did. And so will your loved ones, long after you're gone. 

From the photographer, Lindsey LaRue:
Taylor and Blake are a couple I've had the joy of photographing multiple times over the course of their relationship. Their anniversary session was full of all the things I have come to associate with these two: easy smiles that spread contagiously, softspoken words whispered to each other, and a contented joy that comes naturally with a love grown strong over time. As the glow of sunset poured out its magic, we strolled the grounds leisurely, conversation flowing as easily from them as their Southern drawls.

Taylor gushes the details of their love story:

"We dated quite a while before we got married and knew each other very well before we tied the knot, but still our favorite thing about marriage is being able to be ourselves. Through both the good times and the bad, we always have someone right beside us, and we will never have to go through anything in life alone. Knowing we are able to spend the rest of our lives with our best friend and soulmate is the greatest joy! And now, having just found out that we're expecting a baby, we are so grateful Lindsey was able to capture these moments for us that we'll treasure. We are so excited to embark on a new journey of parenthood together.

Barnsley is special to us because we spent so much time there when we were dating. The historic setting and feel of the location are just beautiful, and we are lucky that it can bring back such wonderful memories. Lindsey photographed our engagement session there, so going back again in a new stage of life was really special!"

Photography: Lindsey LaRue | Location: Barnsley Resort

HOME | Truffle Brussels Sprouts with Lemon Vinaigrette

If there's one vegetable that gets a bad rap - it's the brussels sprout. For long as I can remember, it's the veggie mentioned on television or written about in a book with a child sticking out their tongue in horror of even the word. While I do not doubt that there are wrong ways to cook this delicious baby green, there are plenty of right ways.

This recipe is a combination of several sprouts that we've eaten over the last few years. The most inspiration comes from this little restaurant in Brooklyn where we stopped in for their infamous happy hour of $5 old fashioned and $5 cheeseburger. The bartender told us that we could absolutely not leave until we ordered a side of their brussels sprouts. I could've kissed this gentleman square on the lips. We left NYC 5 days later, and all we could continue to talk about was that unexpected side of brussels sprouts.



1 bushel of brussels sprouts
1 jar of capers, drained
1 tsp of salt
1 tsp of pepper
1 large lemon
1/4 cup of truffle oil (or aged olive oil)


Preheat oven to 300 degrees.

Cut each sprout in half. This helps the little guys brown easier and get that nice crisp quality. While you're doing this, heat the truffle oil in a cast iron skillet over medium-high heat. When the oil is hot, add sprouts to skillet.

Stir the sprouts every few minutes allowing them to brown (not burn) evenly. After 10-15 minutes, add the salt, pepper, juice of the lemon and capers. Give it a quick stir and transfer to the oven for 20 minutes. The goal here is for them to continue to soften without overcooking.

And now - The Lemon Vinaigrette

Truth be told, we often stop here at the recipe. When we're running short on time (or energy) the sprouts are absolutely delicious as is. However, if you have the time and want to give just a little more oomph to this dish, this vinaigrette is so easy and even more mouth-watering. 


1 lemon, zested and juiced
1/3 cup extra-virgin olive oil
1 clove garlic, minced
2 teaspoons honey
1/8 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 tablespoon grainy mustard


Whisk all ingredients until smooth. After sprouts come out of the oven, simply drizzle over and serve immediately.

Photography: The Happy Bloom