Summertime Portraits – Last day of school

ascot-portrait-photographerToday. The last day of reception (kindergarden). Every Mama says this…but how did we get here…so fast? In front of me, I have a little girl growing up. Reading, writing, learning to spell. Adding numbers and counting by 10′s or backwards.

I love that the word VERY is really spelled VERE.  I shall leave for her to learn this next year.  And this morning…TALL was spelled TOL. That’s OK in my book. I treasure the little moments clinging to childhood and innocence.  Because it all goes so very quickly.

This was a year of two different schools (before we found the right one for her), of field trip to farms, of her very first choir performance with a mix of bigger children from other schools. This year we were fascinated with Frozen and Beatrix Potter and drawing flowers and growing sunflowers from seed. This year we gained a pair of STYLING pink glasses.

And so we start our summer today. We both need a rest. But I want to remember today. How beautiful it is.

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Food on Friday: School Lunch

Before…I always thought school lunches and sandwiches went together like…peas and carrots. After all, that’s what I carried to school every day for all of my childhood life.  I’m sure you did too.

But if you are wheat-free, gluten-free and potato free, sandwiches are no longer an option. (Most gluten-free breads rely on potato to hold things together…) And so what do I make Phoebe for lunch each day? Salads!

Since Phoebe is also on a primarily cooked diet, our salads are a bit different than the norm. But they are amazingly yummy and easy to do. Her teachers always say how delicious her food looks.

I rely on my steamer and a combination of vegetable that changes with each salad.  My method is similar for each:

gluten-free-lunch

 

Squash, Courgette and Broccoli Salad

2-3 slices of pumpkin or squash

1/2 courgette, sliced

1/2 head of broccoli broken into ‘trees’ (For this I actually used Romanesco…a light green cross between cauliflower and broccoli. However, I know this isn’t easy to find in the US. Broccoli or cauliflower would work just as well.)

Olive oil

Coconut yogurt

pinch salt

Steam vege until soft (about 15-20 mins). Chop and toss together with 2-3 good glugs of olive oil. Add 1 tablespoon of coconut yogurt to make things creamy. Stir with the salt. Done!

My Tuna Salad. 

This follows a similiar method.

1 can of your favourite tuna, drained.

1 stick celery chopped fine.

Olive oil

Coconut yogurt

Mix the tuna and celery with a good glug of olive oil and 1 tablespoon of coconut yogurt. Done!

 

Our half-term holiday starts here today. We have one week off school and few adventures planned! See you next week with a Halloween-ish update, I’m sure. :)

 

 

Portraits on the First Day of School

The first day of school. I remember when that sounded so foreign to me…and so far away. And today here it is and she is ready. Perhaps it is obvious to her that I am not so much. Yesterday she said, ‘Don’t worry, Mama. Even when I’m 18, I’ll still be your baby.‘  I think she thinks that 18 is very far away. I suspect it will be here before we know it.

All that matters now, though, is that she went off happily and proudly. Here we go into the next chapter of growing up….

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