I’ve photographed these children a numbers of times over the three years I’ve been photographing. Look how they’ve grown! And goodness, look how much I’ve grown as a photographer! This, however, was my first time photographing the whole family. I have three older brothers, and this is my eldest. Fall color’s were definitely at their prime and we had some pretty locations for the session. Here are a few of my favorites from the session.


This Farmall has been in the family for some time. It was my Papaw’s on my moms side. I thought I’d share an image of it’s early days to note it’s importance. It’s been fully restored now and it’s quiet the beauty, if you’d say that about a tractor…

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 northwest indiana family photographer


I was anxious to get this little one’s 1.5 year milestone in, as she is now walking! See her other session’s herehere, & here. I do believe that she agree’s with me on this weather thing… (as she wasn’t digging the cool day from this session – with her oh-so-serious face, but we think it’s cute anyway!)

The transition between fall and winter is always rather dreaded. It’s hard to let go of fall, but as always we must. I bid you farewell fall.

p.s. I don’t hibernate completely in the winter. I’m always up for playtime in the snow, with a family, newborn or little one’s session on location! Don’t forget me. . .

As mentioned in our wedding anniversary blog, I thought I’d share our recipe to the soup we served at our wedding. I found the original recipe in Cooking Light magazine, but we’ve made some changes to it over the years. It’s my favorite soup and it’s the perfect weather for it. I happen to be a big fan of Al’s meats, and I recommend their mild italian sausage. You can also substitute fresh basil and oregano if you have it. Our recipe is at the bottom of this post. Let me know if you make it and like it!


Italian Sausage Soup (Elicia’s variation)

2 packages of mild/hot italian sausage (six links)

1 large onion, minced

2 large cloves of garlic, minced

6 cups chicken broth (homemade or canned)

2 quarts crushed tomatoes (fresh or canned)

2 t. dried basil

1 t. oregano

a pinch of fennel seeds

add a t. sugar and or salt as needed

1 lb. pasta (shells, campanelli, whatever you like)



brown sausage and onion in large pot

add garlic, basil, fennel seed, and oregano. cook a few minutes more.

add crushed tomatoes and chicken broth, allow to simmer. taste for salt/sugar.

put salted water on to boil. add pasta. cook till al-dente, drain and add to soup.

add a bit of cheese to the top and eat.


p.s. sorry for vagueness in directions– ask questions if you need to! 🙂


I met the McIndoo family at Wilson Park in Mishawaka, for one last romp in the great outdoors while the weather was still nice. Since there’s two adorable little ladies in the family, we started on a hillside under a tree with a girly sort of setting. However, this setting did not last long, because the eldest was quite the explorer. We ran all over the open field, and then ventured into the woods to chase that golden evening glow that I love so much. Here are my favorites from the session!