Ideas

Cardi B thanks for Inspiring me!

We recently hosted our Portfolio & Perspectives Style Shoot Workshop in Atlanta, Georgia

As we were busy styling up our main table for seating we were inspired... So here goes my story of Inspiration! 

So those who are not familiar with the rap star Cardi B she has been headlining blogs, news outlets and she was made super popular by her authentic style on Instagram. This young female rapper just recently dropped her debut album and when I saw the cover art I was so inspired.

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Our Inspiration after a quick screen shot of someone ele's creative artwork featuring the album cover design art 

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I absolutely love loud colors they scream happiness to me. So with the inspiration of the album art cover, I was inspired to design my recent table scape for our Portfolios & Perspectives Event Design Workshop around the inspiration of the album cover. Searched my mind and took an immediate inventory of items already owned that I can pull this look together. Just a few basics and we got what we envision the color palette that screams fun!

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This was a fun table scape to put together! I love lots of colors its screams happiness. 

So I hope you are able to feel the joy in the images as we were excited about creating 

Elisha Akram (Kustom Kreation Photography) is an Atlanta Based Photographer Specialing in Social Events, Weddings, Families  High School Seniors & Business Headshots!

We also custom design party supplies for life's celebrated moments! Live Love Create Go Kustom! 

Foodie Tuesday with Smarty Marty- Chicken Marsala

Peace & Blessing for a New Year! We are now in 2018! Can you believe it.. Well for the 1st Foodie Tuesday of the year we have Smarty Marty take on Chicken Marsala! 

Chicken Marsala with mushrooms over garlic mashed potatoes

Chicken Marsala with mushrooms

1st things first lets gather up the needed ingredients: 

For this dish we will need the following 

  • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
  • All-purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 ounces prosciutto, thinly sliced
  • 8 ounces crimini or porcini mushrooms, stemmed and halved
  • 1/2 cup sweet Marsala wine
  • 1/2 cup chicken stock
  • 2 tablespoon unsalted butter
  • 1/4 cup chopped flat-leaf parsley

How to cook & Prepare : 

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Chicken Marsala with mushrooms over garlic mashed potatoes.jpg

Food Recipe & Directions By - The Food Network

Meal prepared & Styled By Smarty Marty 

Foodie Tuesday by Smarty Marty- Rigatoni & Kale

This week Foodie Tuesday idea is Rigatoni & Kale

It's that time of the week where we are bring a recipe idea to you straight outta the kitchen of our beloved contributor Smarty Marty(My sister) and This week delicious delights is a take on Kale and Rigatoni noodles! 

Riggies with Charred Tomatoes, Hot Sausage, Kale and Ricotta

Kale and Sausage

Let's gather up all the needed ingredients 

Ingredients
3 tablespoons olive oil
2 pints cherry tomatoes
1 pound hot sausage
2 shallots, chopped
4 large cloves garlic, chopped
Salt and pepper
1/2 cup dry sherry or sweet vermouth
1 bunch Tuscan kale, cavolo nero, stemmed and chopped
1 pound rigatoni
2 cups fresh ricotta cheese, sheep or cow’s milk
EVOO – Extra Virgin Olive Oil, for drizzling
1 tablespoon chopped thyme
Shaved Pecorino cheese

kale and Sausage

Preparing the ingredients to get ready to be cooked 

Kale and Sausage

Bring a large pot of water to a boil for the rigatoni.

Preheat broiler and place a rack in the upper third of oven. Arrange the tomatoes on a baking sheet and toss with a little olive oil. Place under the broiler and char until they burst. 

Heat a large, deep skillet over medium-high heat, add olive oil, 2 turns of the pan. Add sausage, brown and crumble. Add shallots and garlic, and season with salt and pepper. Stir shallots and garlic into sausage for 2-3 minutes then deglaze with sherry or sweet vermouth. Add kale to pan and wilt into sausage. Add charred tomatoes to sauce.

Cook pasta in salted water to a minute shy of cooking time, reserving a mug of starchy cooking water. Drain rigatoni and toss with sauce and starchy water for a full minute. 

Plate pasta in shallow bowls topped with a fat mound of ricotta, some thyme, a drizzle of EVOO, a sprinkle of salt and pepper. Shred or shave pecorino over the dish and serve.

Recipe by Rachael Ray

kale and Sausage
Kale and Sausage

Cooked and Styled By Smarty Marty

Recipe By :  Rachael Ray 

Foodie Tuesday with Smarty Marty- Beef Short Ribs

This week foodie Tuesday meal idea by Smarty Smarty is Beef Short Ribs with mashed potatoes, aparagus and steamed carrots  

 1st Things first gather the ingredients you will need for this meal    Ingredients   4 pounds boneless beef short ribs, cut into 3-inch long pieces.  Kosher salt and freshly ground black pepper.  2/3 cup light brown sugar.  1 teaspoon Hungarian paprika.  1/2 teaspoon garlic powder.  1 tablespoon white vinegar.  1/2 teaspoon dried ground thyme.  2/3 cup ketchup.  1 tablespoon yellow mustard  1 tablespoon Worcestershire sauce

1st Things first gather the ingredients you will need for this meal 

Ingredients

4 pounds boneless beef short ribs, cut into 3-inch long pieces.

Kosher salt and freshly ground black pepper.

2/3 cup light brown sugar.

1 teaspoon Hungarian paprika.

1/2 teaspoon garlic powder.

1 tablespoon white vinegar.

1/2 teaspoon dried ground thyme.

2/3 cup ketchup.

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

Directions for cooking the short ribs 

Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

Beef Short ribs with BBQ sauce
Beef BBQ Short Ribs

Meal cooked and styled by Smarty Marty

Recipe by - Food Network 

Foodie Tuesday with Smarty Marty- Cabbage Soup

This week Foodie Tuesday Dinner Idea is Cabbage Soup

Gather the items need for this delicious delight

 

     Ingredients  ½ head of cabbage, chopped  1 cup celery, diced  1 cup white or yellow onion, diced  1 cup carrots, diced  1 green bell pepper, diced  2-3 cloves garlic, minced  4 cups chicken broth  14 oz can basil, oregano, garlic diced tomatoes  1 teaspoon oregano  1 teaspoon basil  ½ teaspoon red pepper flakes  few shakes of black pepper  ½ teaspoon salt (optional)

    Ingredients

    ½ head of cabbage, chopped

    1 cup celery, diced

    1 cup white or yellow onion, diced

    1 cup carrots, diced

    1 green bell pepper, diced

    2-3 cloves garlic, minced

    4 cups chicken broth

    14 oz can basil, oregano, garlic diced tomatoes

    1 teaspoon oregano

    1 teaspoon basil

    ½ teaspoon red pepper flakes

    few shakes of black pepper

    ½ teaspoon salt (optional)

    Ingredients

    ½ head of cabbage, chopped

    1 cup celery, diced

    1 cup white or yellow onion, diced

    1 cup carrots, diced

    1 green bell pepper, diced

    2-3 cloves garlic, minced

    4 cups chicken broth

    14 oz can basil, oregano, garlic diced tomatoes

    1 teaspoon oregano

    1 teaspoon basil

    ½ teaspoon red pepper flakes

    few shakes of black pepper

    ½ teaspoon salt (optional)


    Instructions

    1. Instructions
    2. Heat 2 tablespoons of olive oil in a large pot over medium heat.
    3. Add celery, onions, bell peppers, and carrots.
    4. Saute until slightly tender.
    5. Stir in garlic.
    6. Pour in chicken broth.
    7. Stir in tomatoes and cabbage.
    8. Bring to a boil and then reduce heat.
    9. Cook until cabbage is tender.
    10. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
    11. Taste broth and adjust seasoning if needed.
    12. Serve and enjoy!
    Cabbage Soup - table setting
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    Recipe By  Divas Can Cook 

    Food prepared and Styled By Smarty Marty 

    Foodie Tuesday by Smarty Marty - Egg Plant Parmesean

    This week dinner idea is Egg Plant Parmesean! 
     

      Ingredients   1 medium eggplant cut into 3/4 inch slices 1cup seasoned dried breadcrumbs 1 egg 1 1/2 cup grated mozzarella cheese 1 1/4 cup spaghetti sauce 2 garlic gloves 1 tablespoon of minced basil 1 tablespoon water 1/4 teaspoon red crushed pepper flakes 1/4 cup grated Parmesan cheese

    Ingredients

    1 medium eggplant cut into 3/4 inch slices
    1cup seasoned dried breadcrumbs
    1 egg
    1 1/2 cup grated mozzarella cheese
    1 1/4 cup spaghetti sauce
    2 garlic gloves
    1 tablespoon of minced basil
    1 tablespoon water
    1/4 teaspoon red crushed pepper flakes
    1/4 cup grated Parmesan cheese

    In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
    Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender.
    While eggplant is cooking, combine spaghetti sauce and pepper flakes and minced garlic cloves in a saucepan over low heat.
    Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange spaghetti sauce over top; sprinkle with remaining basil and Parmesan
    cheese. Layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.

    eggplant parmesean
     Images & Food Styling By Smarty Marty!

    Images & Food Styling By Smarty Marty!

    Foodie Tuesday By Smarty Marty - Beef BBQ Ribs

    This Tuesday meal tip idea is BEEF BBQ RIBS WITH GARDEN SALAD

    To get started with this mean you will need the following for your Beef BBQ RIBS

    4 pounds beef ribs
    2 tablespoons of steak seasoning
    1 small onion
    1/4 cups of Worcestershire sauce
    3 or 4 gloves of garlic
    1/3 cup of molasses
    1/2 cup of ketchup
    1/4 cup of lemon juice
    1 tablespoon dry mustard
    1 teaspoon chili powder
    1/2 teaspoon garlic powder

    BBQ Rib ingredients

    Instructions for Preparing

    Trim fat from rib meat. Sprinkle with steak seasoning, add chopped onion and garlic with Ignore sauce. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain.

    In a small bowl, combines together molasses, lemon juice, ketchup, dry mustard, garlic powder and chili powder. Mix well.

    Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.

    add a garden salad to the side and some butter potatoes and you have some delicious delights for yourself and family! 

    BBQ Rib Setting
    BEEF BBQ RIBS WITH GARDEN SALAD

    Food Styling and Dinner By - Smarty Marty! 

    Foodie Tuesday By Smarty Marty! Chicken Marsala with Mushrooms

    This week dinner ideas is a take on your regular chicken breast! 

    Chicken Marsala with mushrooms over garlic mashed potatoes

    Let the cooking begin... But first here are the ingredients for your dish

    • 4 boneless skinless chicken breasts, thinly sliced*
    • salt and pepper
    • 2 tablespoons olive oil
    • 1½ cups sliced mushrooms
    • ½ cup Marsala wine** see note
    • ½ cup chicken broth
    • 1 cup heavy whipping cream
    • 1 teaspoon ground mustard
    • 1 teaspoon garlic powder
    • Fresh Chopped Parsley for garnish
    chicken Marsala

    INSTRUCTIONS

    1. In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
    2. Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.
     Recipe by- recipe critic   Preparation and Food By Smarty Marty 

    Recipe by- recipe critic 

    Preparation and Food By Smarty Marty 

    2006 When It all began- My anniversary journal

    It’s My 11th Anniversary in Photography Service, For the next eleven days, I will journey through my experience of beginning Kustom Kreation Photography…

    2006 is when my journey officially begin after history of creating picture art and always toting my camera around capturing many amazing events in my journey in life. After encouragement for others I finally decided to invest in my 1st DSLR camera (Nikon D50) thanks to my personal photographer friend Willie Ross of Ross Photography that advised me of what camera to get started with. Once I was able to purchase  my camera I was eager to capture any and everything. I was now a professional photographer and it was time for friends and family to get on board and hire me for all their photography needs. My initial goal was to be like the 20 minute mall photographer where you go right in take pictures and prints done in less then an hour. I would have my new clients come to my in home studio take pictures and print them off from my inkjet computer and viola! I had a studio & printing facility right in the comforts of home. Over time ideas information and processes change. Grateful for all opportunities that came my way in the very 1st beginning. Every dream has to start somewhere and here’s to my evolution in my photography journey! 

    2006 My beginning in Photography

    Go Kustom! 

    This blog is a reblogged originally written 2013! 

    Written on our Wordpress Blog here!

    Foodie Tuesday By Smarty Marty- Turkey Meatball Subs

    We are excited to bring you this week Foodie Tuesday recipe idea! This would be a winner for your family. 

     Gathering up Fresh Ingredients   INGREDIENTS  1 pound ground turkey  1/2 cup bread crumbs  1 teaspoon dried basil  1 teaspoon dried oregano  1 teaspoon dried parsley  1/2 teaspoon garlic salt  1/2 cup grated Parmesan cheese  1 large egg  2 tablespoons olive oil  1 tablespoon Montreal steak spice  1 jar marinara sauce  16 slices provolone cheese  8 buns or sandwich rolls  INSTRUCTIONS  Preheat oven to 425 degrees. In a large bowl, mix together turkey, bread crumbs, basil, oregano, parsley, garlic salt, Parmesan cheese, egg, olive oil, and steak spice. Form meat mixture into 1-1/2" meatballs and place on a greased cookie sheet. Bake for 15 minutes, or until cooked through.

    Gathering up Fresh Ingredients 

    INGREDIENTS

    1 pound ground turkey

    1/2 cup bread crumbs

    1 teaspoon dried basil

    1 teaspoon dried oregano

    1 teaspoon dried parsley

    1/2 teaspoon garlic salt

    1/2 cup grated Parmesan cheese

    1 large egg

    2 tablespoons olive oil

    1 tablespoon Montreal steak spice

    1 jar marinara sauce

    16 slices provolone cheese

    8 buns or sandwich rolls

    INSTRUCTIONS

    Preheat oven to 425 degrees. In a large bowl, mix together turkey, bread crumbs, basil, oregano, parsley, garlic salt, Parmesan cheese, egg, olive oil, and steak spice. Form meat mixture into 1-1/2" meatballs and place on a greased cookie sheet. Bake for 15 minutes, or until cooked through.

    Turkey Meat Ball Subs
     Slice buns in half and place on a baking tray. Place two slices of provolone cheese on the top half of each bun. Preheat oven to broil and lightly toast buns until golden brown and cheese has melted.  Warm marinara sauce in a large saucepan over low-medium heat or in the microwave until heated through.  Top the bottom half of each toasted bun with 3-4 meatballs, cover in marinara sauce and replace the top half of each bun.

    Slice buns in half and place on a baking tray. Place two slices of provolone cheese on the top half of each bun. Preheat oven to broil and lightly toast buns until golden brown and cheese has melted.

    Warm marinara sauce in a large saucepan over low-medium heat or in the microwave until heated through.

    Top the bottom half of each toasted bun with 3-4 meatballs, cover in marinara sauce and replace the top half of each bun.

    Turkey Meat ball Subs
     Images & Table Setting by Smarty Marty   Recipe By : www.sixsistersstuff.com

    Images & Table Setting by Smarty Marty 

    Recipe By : www.sixsistersstuff.com

    Two Creative

    When you come across and accidentally captured moment and you immediately have to process and post.... To see Two of my creative friends assisting a fellow planner in Portfolio & Perspective Workshop! They both operate on the same level of creativity... Out of the box ... Unique.... How did you think of that level... this moment is Priceless!!!! 

     Helena Paschal - Correlations LLC - http://www.correlationsllc.com/  Anthony James-  Head Caterer   Aj's Catering Atlanta  - 678.773.3458

    Helena Paschal - Correlations LLC - http://www.correlationsllc.com/

    Anthony James-  Head Caterer  Aj's Catering Atlanta - 678.773.3458

    Labor Day True Confessions - Do the Work!

    Labor Day True Confessions: "It's All Good until It's time to do the Work" - I love planning thinking & creating and so much more... I have notebooks filled with ideas on top of ideas!!! It's so much fun to even plan every detail in my imagination... and then it's time to put your thoughts in motion and that's when the real work begins... and those ideas stay tucked away in the beautiful inspiring notebook that I have so many of.... Then there are days that I'm reminded.. you then have a choice is this going to be a figment of my imagination or we going to make this real by putting in the work... Here's to Making small steps to the bigger picture! - 

    It's All Good _ Until its time to do the work.png

    Foodie Tuesday by Smarty Marty! - Veggie Stuffed Chicken Breast

    This week Food idea from Smarty Marty is Veggie Stuffed Chicken Breast 

    Healthy Choice and creative idea to include in a boneless chicken breast dish.

     

     Veggie Stuffed Chicken Breast  4 boneless skinless chicken breast 8 oz. Feta cheese sliced 6 oz. mozzarella cheese 1 medium white onion 3 or 4 large garlic gloves 1/2 red bell pepper 2 cups of fresh chopped spinach 1 cup of chopped mushrooms 1/2 teaspoon of flaked pepper 2 tablespoons of olive oil salt and pepper to taste  

    Veggie Stuffed Chicken Breast

    4 boneless skinless chicken breast
    8 oz. Feta cheese sliced
    6 oz. mozzarella cheese
    1 medium white onion
    3 or 4 large garlic gloves
    1/2 red bell pepper
    2 cups of fresh chopped spinach
    1 cup of chopped mushrooms
    1/2 teaspoon of flaked pepper
    2 tablespoons of olive oil
    salt and pepper to taste
     

     Preheat oven to 375 degrees. Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet. Salt and pepper breast on both sides to taste Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften. Now add spinach until spinach softens Remove combination from frying pan and place in a bowl to add the feta cheese, the last garlic clove, salt and pepper to taste; add flaked red pepper mix completely. Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string. Lightly spray a large rimmed sheet pan with olive oil (any pan will do) lined with foil or parchment paper and place in the oven for 20-25 minutes or until stuffing reaches internal temperature of 160 degrees F. Top chicken breast with mozzarella cheese and bake a additional 3 to 5 minutes or until cheese is melted.

    Preheat oven to 375 degrees.
    Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
    Salt and pepper breast on both sides to taste
    Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
    Now add spinach until spinach softens
    Remove combination from frying pan and place in a bowl to add the feta cheese, the last garlic clove, salt and pepper to taste; add flaked red pepper mix completely.
    Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
    Lightly spray a large rimmed sheet pan with olive oil (any pan will do) lined with foil or parchment paper and place in the oven for 20-25 minutes or until stuffing reaches internal temperature of 160 degrees F. Top chicken breast with mozzarella cheese and bake a additional 3 to 5 minutes or until cheese is melted.

     Image and Meal Styling By Smarty Marty! 

    Image and Meal Styling By Smarty Marty! 

    Foodie Tuesday By Smarty Marty- Fish & chips!

    This week we are excited to bring you this fun meal that is a family favorite... Hand battered Fish with potatoes Fries! Looking to put a smile on your family face this week try out this classic meal! 

    Fish and Chip Ingredients
    Fish and Chips By Smarty Marty
     FISH & CHIPS  4 large potatoes, peeled and cut into strips 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon cornstarch 1 teaspoon seafood seasoning 1/2 teaspoon salt 1 teaspoon ground black pepper 1/2 cup sparkling water 1 quart vegetable oil for frying 1 1/2 pounds cod fillets   Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, cornstarch, seafood seasoning, salt, and pepper. Stir in the sparkling water or beer stir until the mixture is smooth. Let mixture stand for 20 minutes. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C). Fry the potatoes in the hot oil until they are tender. Drain them on paper towels. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels. Fry the potatoes again for 1 to 2 minutes for added crispness.

    FISH & CHIPS

    4 large potatoes, peeled and cut into strips
    1 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon cornstarch
    1 teaspoon seafood seasoning
    1/2 teaspoon salt
    1 teaspoon ground black pepper
    1/2 cup sparkling water
    1 quart vegetable oil for frying
    1 1/2 pounds cod fillets

    Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, cornstarch, seafood seasoning, salt, and pepper. Stir in the sparkling water or beer stir until the mixture is smooth. Let mixture stand for 20 minutes.
    Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
    Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
    Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
    Fry the potatoes again for 1 to 2 minutes for added crispness.

     Images and Recipe By Smarty Marty

    Images and Recipe By Smarty Marty

    Foodie Tuesday by Smarty Marty- Cantaloupe Fruit Salad

    In the summertime for food options something cool and refreshing always foots the bill and this fresh fruit salad will not only cool you down it makes for a healthy treat! 

      Ingredients   Three whole  cantaloupes washed and scrubbed   Fresh summer fruits (e.g. kiwis, peaches, strawberries, grapes, blueberries), washed and cut or separated into bite-sized pieces.  Mint (optional)  Happy Eating!      Image and Table Styling By Smarty Marty 

    Ingredients

    Three whole  cantaloupes washed and scrubbed 

    Fresh summer fruits (e.g. kiwis, peaches, strawberries, grapes, blueberries), washed and cut or separated into bite-sized pieces.

    Mint (optional)

    Happy Eating! 

     

    Image and Table Styling By Smarty Marty 

    Portfolio & Perspectives Location Annoucement!!!

    We are so excited about our up and coming Portfolio & Perspective Workshop! Over the weekend we announced our location. This perfect loft studio with amazing natural light has our mind going over board with all the creative possibilities!!! If you are photographer or event stylist looking to build your portfolio this interactive workshop is perfect for you! 

    Foodie Tuesday -Smarty Marty's Independence Day Meal Idea!

    Happy 4th of July! On this date lots of folks are enjoying family food and later today fireworks! 

    So to get your taste buds watering we are presenting this scrumptious summer meal to you! 

    Chicken Wing Kabobs! 

    These creative kabobs can be placed on the grill for a delicious non tranditional treat for the 4th! 

    chicken Wing Kabobs

    Image By Smarty Marty!