Lets Recap


Its been way too long. So much has changed in my life these past few months, resulting in my lack of time management! Because of this, blogging has taken a back seat. I am slowly finding my way back to blogging so I figured the best way to get back into it is to recap what has happened in these past few months.

1. I got a job. YAY!

I am working for a photography company which specializes in school photography. You know those school portraits that are in yearbooks? - yeah that's what I do! I can confidently say that it is not my most favorite job in the world, but it is still very rewarding and I get to make children smile everyday, that is pretty darn cool. I am also very excited to be working in the field of photography, even though it is completely different from what I do as a photographer, it is good to have the experience. This job is temporary, so we will see what the next few months bring once my contract is over! For now I am happy to be back working and in a somewhat stable routine.


2. I turned 22.

Yes, I am getting older. 😉 Some days it seems like I am actually a 30 year old girl boss with aspirations, getting sh*t done, and other days it feels like I am a 16 year old with nothing but dreams, both terrified of and in-love with the world at the same time. If anything though, I am happy to be where I am at 22; university graduate, very much in-love, mother to a dog full of personality, working towards being fully sustainable, and chasing my dream of being a photographer.


3. I have started my own photography business!

Finally, I have gone ahead an taken the plunge into the world of photography. As of now, I am specializing in couples portraits, blog portraits, senior/graduate portraits, and family portraits! I have been photographing people for several years, it feels good to finally have an online space/business to share it all. I have gotten several 'official' clients since my business has gone live, and man does it feel good! I think it is important for me to remember that this is something that I have always wanted to do, on my own. Sometimes I wonder if people think I am doing this because of my recent 'career change' - this is not the case, and I don't really believe the 2 to be connected in any way. This is something I have been wanting to do for so long now and I finally am doing it. CRAZY!

p.s. check out my website www.madisonjamiephotography.com and book a session with me. 😘


Now that things in my life are feeling like they are back on track, you will probably see many more blog posts in the future!

Thanks for reading this post, and look forward to those in the future.

Madison xx

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Roasted Chicken & Caramelized Potatoes


Roasted Chicken & Caramelized Potatoes

Yes, you read that right - Caramelized Potatoes! If I had to eat one thing for the rest of my life, I would chose to eat these. This is, in my opinion, the best way to eat potatoes and I am so excited to share this recipe with you!


Roasted chicken is a staple in our household, and lately we have been eating it once a week! It is such a delicious, easy, option that is super filling and usually lasts for a few days. The chicken always turns out juicy, the potatoes caramelized, and flavor is well rounded and beautiful! I could eat this forever.


One of the most important requirements for this recipe is a heavy bottomed enamel pan or pot. I get the best results using my Cuisinart 6.6 L enamel coated cast iron pot. It is large enough for the whole chicken, potatoes, veg and everything else. 

Directions

Preheat the oven to 425.

First, slice the baby potatoes in half and put them cut side down into the pot. The size of your pot determines the amount of potatoes that you will need. This will create a sort of 'bed' for the chicken to rest on. It is crucial to place the potatoes cut side down, as that is the part which gets caramelized. Drizzle olive oil and salt and pepper over the potatoes.

Next, peel the onion and cut it in half. Slice two rounds from center of the onion and place both of them in the middle of the pot on top of the potatoes. The chicken will sit on top of these onions and infuse it with flavour. Chop up the rest of the onion into large chunks and set aside. 

Peel and slice the carrots into 2 inch chunks. If the carrots are really thick, slice those chunks length wise to allow for even cooking.

The butter mixture is the most crucial step in making a moist chicken. Take the butter and place it in a medium sized bowl. Add the lemon juice and Dijon to the butter and start to mix it all together with a spoon or fork. Add a splash of olive oil, the paprika, and the garlic powder. Continue to mix together the ingredients. Finally add the chopped rosemary and sage. If you have garlic scapes, feel free to chop them and add them to the butter mixture as well. 

Now it is finally time to deal with the chicken. It is best to use a fresh chicken, but also fine to use frozen. If you are using a frozen chicken, it is extremely important to make sure that it is fully thawed - It may take up to 3 days for a chicken to fully thaw (in the fridge) from frozen. I usually take the chicken, place it in the sink and pat it dry with paper towels. After I am satisfied with its dry skin, I place it back on a paper towel lined plate and begin to stretch the skin open with my fingers. On the top of the chicken you will see the two breasts - it is this skin you want to lift and open up. It is easiest to do this from the cavity side of the bird (if this makes no sense, I am sure you can find a tutorial on youtube). Shove half of the butter mixture into the breast and spread it around. Once it is under the skin you can spread it and move it around from the outside of the skin. Once half of the butter mixture is inside the breast, take the chicken and place it in the pot on top of the potatoes and onions. 

With the chicken in the pot, it is time to put a few of the onion chunks into the chickens cavity along with a dollop of the butter mixture. Then place the carrots and remaining onion chunks around the chicken. The final step is to take dollops of the remaining butter and place them among the vegetables and then spread the remaining on the top of the chicken. 

Roast the chicken un-covered for 2 hours.The olive oil and butter caramelize the cut side of the potatoes, and it creates the most delicious texture. The chicken will be juicy and moist, flavorful and delicious! Let the chicken rest for 20 minutes before serving! 

I hope you enjoy this delicious meal!


 

Thanks for reading,
Madison xx

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Saskatoon Berry Picking


On a warm July day, I was driving along the highway and noticed a large "U-Pick Saskatoons" sign on the side of the road and immediately I knew I had to pick some. Once home, I asked my mom and sister if they wanted to pick berries with me, and we decided to go to a Saskatoon berry farm close by.

We went to the Hillberry Saskatoon farm and picked a 1 gallon pail full of saskatoons. We may have snuck a few to snack on too 😉.



The farm was very beautiful with rows on rows of berry bushes. This is a great time in the season to pick berries as they are perfectly ripe and juicy! Though it was a warm day, the smoke from all of the forest fires muted the sun and we were able to enjoy ourselves without worrying too much about getting a sun burn or sun/heat stroke! 



It is located at the top of the east side of the Gwynne valley on highway 13. It's a small scale, family owned and operated farm, which gives it a very nice small town feel. It is great to know where your money is going! 




One of the best parts is just how affordable saskatoon berry picking is! We live in a society where a half a pint of berries can cost you up to $5. That is a very steep price to pay for a hand full of berries. Although saskatoons aren't available all year round, they are extremely affordable in the summer. For a one gallon pail of saskatoons at the Hillberry farm, it was $10! To put that into perspective, there are approximately 8 pints (16 half pints) in a gallon. Blueberries at $10 per pint ($5 per half pint), times by 8 to make a gallon, would be $80! In other words, Saskatoon berries (at approx. $.80 per pint) are extremely affordable - and delicious!!!




I had a great time at Hillberry Saskatoon farm, and I can't recommend berry picking enough! 

Thanks so much for reading,
Madison xx


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