Mommy Business

Mother’s Day

admin — Sun, 13 May 2012 18:13:58 +0000

My first Mother’s Day, whoa! I’ve wanted to be a mom my entire life. My younger cousins and family friends called me “Momma Callie” when I was only 6 years old and I used to seriously freak my mom out by gazing at babies passing by and saying things like “I can’t wait to have my own!” at only 16. Being Case’s mom is more amazing than I could have ever imagined, even on the roughest days.

This post isn’t about me, or Case. This is about my mom. Everyone says you find a new connection and appreciation for your own mom when you have a baby. While this is definitely true, that appreciation came almost 3 years ago for me. In August of 2009 we lost my grandma. She had battled Alzheimer’s for years, and in the end of her life my family moved her from Florida to Minnesota so that my mom could take care of her as we all said goodbye. I am so grateful for the time I had with her in her last few months.

Grandma was the definition of a “spitfire”, just like my mom. She was 4’11″, outspoken and energetic, owned and ran an amazing little flower shop, raised 7 amazing children and made everyone she knew (especially her oodles of grandchildren) feel like the most important person in the world. In the end, Grandma needed constant care, just like a newborn. Watching my mom take care of her as she slowly passed away was eye-opening for me, and since then, I have a completely different understanding of motherhood.

•My mom (a nurse) made Grandma’s room in Minnesota just like her house in Florida•

•One of the last of Grandma’s smiles that we got on camera•

I could post thousands of photos of my mom and I. We’ve always been very close (minus a few rogue teenage years, sorry mom!). Here are a few favorites:

•After our climb to the top of Half-Dome! Little sister Ashli, Mom, me•

•A kiss on my wedding day (photos by Ben Berndt)•

•About to give me away!•

•Mom and my sisters!•

•Always the hostess, preparing Thanksgiving dinner• (photo by PK!)

•Christmas dinner with my sisters and niece•

•Christmas morning in our matching pajamas (a tradition my grandma started) (photo by PK!)•

Happy Mother’s Day, Mom! Ashli, Maggie, Sabrina and I are so lucky to have you!

♥, Peanut

Looking ahead

admin — Fri, 11 May 2012 19:36:33 +0000

It is pretty amazing how much your life, and your identity, can change in just 6 weeks. In an instant really.

As I focus on soaking up every moment I have with our little guy, I can’t help but think ahead to the SERIOUS balancing act I’ll be performing very soon. I wrack my brain, while I’m up in the middle of the night feeding Case, for ways to make it all work. Since wedding photographers have an “off-season” and since I had to really limit the work I could do in the third trimester of my pregnancy, I feel like I haven’t been in “Callie V Photography” mode for 7 months or so. The “business” in “Mommy Business” has been non-existent! I’ll admit, I’m nervous to truly become a working mom, but I’m VERY excited to get my camera out and get my groove back! I still have a few weeks left to focus on Case, and I’m going to enjoy every second of it.

In the mean time I hope to start blogging more, and as the wedding season takes off, this blog will be more about work-life balance, I’m excited to share the 2012 season with you all!

Here are some things to hit the blog soon:

A mother’s day post for my momma

The nursery!!! I can’t WAIT for you to see it

Our newborn family photos by Roz!

Case’s birth story? I’m still up in the air on this one, does anyone want to hear it?

Mommy Business book club

Introducing • Case Raymond Vershum!

admin — Mon, 02 Apr 2012 22:55:10 +0000

If you follow me on facebook, you know that we had a very exciting week!

Case Raymond Vershum was born Tuesday March 27th at 2:07 AM. He was 7 lb 6 oz, 20 in.

We feel so blessed and we’re still beaming even after a week of little sleep. Case is snugly and alert, we can’t get enough of him! We are enjoying our new roles as parents. David claims to be the master diaper “putter-on-er”, but still gags sometimes changing a “number 2.” I don’t want to put Case down and would rather stare at his little face than sleep

Thank you all for your excitement and support, stay tuned for more photos!

♥, David, Callie and Case

I will be on maternity leave, so this blog will be pretty slow for a while!

Pregnancy recap!

admin — Wed, 21 Mar 2012 03:57:57 +0000

I am currently 38 weeks and 4 days pregnant. We NEVER thought I would be able to say that! We are overjoyed to have proven the doctors wrong, and beat all the pre-term signs. This third trimester has been stressful, emotional and frustrating to say the least. I am SO looking forward to the next chapter of our lives. At this point I have no idea when Baby V will make his debut, the weekly checks seem to mean absolutely nothing!

In the meantime, here’s a photo recap of the last 8.5 months!

top row: Kissing Santa (David on Christmas Eve! • 3 March babies in the family! Sister had Leah on March 11th, Step-sister had baby Harper on March 14th!

• my sister Maggie and I with Mom, a.k.a “nonni”

bottom row: Dec. trip to Puerto Rico! • Maggie and I belly to belly at my baby shower! • David and I comparing bellies in January
And here are all the belly pics! Starting at week 16! It’s amazing what 22 weeks can do…. (we took them every 2 weeks, and we missed 24 and 34, whoops!)

Easy Garlic Cheddar Biscuits • Skinny Taste recipe

admin — Wed, 21 Mar 2012 03:07:31 +0000

These were SO GOOD! Easy, light, and super tasty, I’ll be making these a LOT!

(the following is taken directly from the Skinny Taste website! Be sure to click on the link to see more photos and notes. My personal notes and changes are listed below the recipe.)

Garlic Cheddar Biscuits
Gina’s Weight Watcher Recipes
Servings: 14 • Serving Size: 1 biscuit • Old Points: 2 pts • Points+: 3 pts
Calories: 97.3 • Fat: 3.9 g • Protein: 3.7 g • Carb: 13.0 g • Fiber: 0.0 g

2 tbsp butter, melted
2 cloves garlic, minced
2 tbsp fresh chopped parsley
2 cups Heart Smart Bisquick
3.5 oz shredded sharp Cheddar cheese (Cabot 50% reduced fat)
2/3 cup fat free milk

Preheat oven to 400°. Line a cookie sheet with parchment paper.

Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove from heat and add parsley.

In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.

Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.

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Callie’s tweaks: didn’t change anything!

Next time: I’ll do the same thing, SO good!

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I’ve been photographing each recipe! Since I cook in the evening, it’s dark out and to save time I just use my little Nikon point and shoot camera, so don’t judge these photos

Happy cooking! ♥, Callie V

Baked Potato Soup • Skinny Taste recipe

admin — Thu, 15 Mar 2012 16:31:35 +0000

Here’s a recipe from my January cooking challenge!

If you like the taste of cauliflower you’ll like this one! It’s nice and light, a good blend of potato and cauliflower.

(the following is taken directly from the Skinny Taste website! Be sure to click on the link to see more photos and notes. My personal notes and changes are listed below the recipe.)

Baked Potato Soup

Gina’s Weight Watcher Recipes
Servings: 5 • Size: 1 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 207.6 • Fat: 7.8 g • Carb: 22.5 g • Fiber: 2.4 g • Protein: 11.9 g

2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 cups fat free chicken broth
1 1/2 cups 1% reduced-fat milk
salt and freshly cracked black pepper
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 – 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

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Callie’s tweaks: Didn’t change a thing!

Next time: Honestly, I probably wont make this again, it was good, but not my favorite of the recipe challenge.

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I’ve been photographing each recipe! Since I cook in the evening, it’s dark out and to save time I just use my little Nikon point and shoot camera, so don’t judge these photos

Happy cooking! ♥, Callie V

Pollo in Potacchio • Skinny Taste recipe

admin — Mon, 12 Mar 2012 23:41:30 +0000

Another great Skinny Taste meal!

(the following is taken directly from the Skinny Taste website! Be sure to click on the link to see more photos and notes. My personal notes and changes are listed below the recipe.)

Pollo in Potacchio
Inspired by Chef Trabocchi
Skinnytaste.com
Servings: 5 – 10 • Serving Size: 1 thigh with sauce • Old Points: 3 pts • Points+: 3 pts
Calories: 123 • Fat: 4.6 g • Protein: 14.3 g • Carb: 4.1 g • Fiber: 0.7 g • Sugar: 0.5 g
Sodium: 186.4

Ingredients:

10 skinless chicken thighs (with bone)
kosher salt and fresh black pepper
3 – 4 small sprigs fresh rosemary
1 tbsp + 1 tsp olive oil
1 large yellow onion, finely chopped
4 garlic cloves, chopped
1 celery stalk, chopped
1 carrot, chopped
pinch red pepper flakes (optional)
2 cups Imported crushed tomatoes (Tuttoroso)
1/4 tsp dried marjoram
1/4 cup dry white wine (Pinot Grigio)
2 cups low sodium, fat free chicken broth
kosher salt and fresh black pepper

Directions:

Lightly season the chicken with salt and fresh pepper. Place a Dutch Oven or large heavy pot on medium-high heat. Add 1 tbsp oil, when hot add the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside.

Sauté garlic and onions (and red pepper flakes if using) in remaining oil; sauté until golden, about 3 minutes, stirring occasionally. Add celery and carrots and saute on medium-low for about 2-3 minutes, until soft. Add the wine and chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.

Add tomatoes, marjoram, reduce heat to low, adjust salt and pepper to taste and simmer for 30 minutes.

Add the chicken and rosemary to the sauce, partially cover and cook slowly on low heat for another 25 – 30 minutes, stirring occasionally, adding water if needed.

For the Crock pot:

Start with the same directions as the first two paragraphs up to adding the wine and half of the chicken broth listed. Add the remaining ingredients to the crock pot and cook on low for 8 hours taking the lid off the last 30 minutes.

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Callie’s tweaks: I added 2 extra garlic cloves, but that’s it!

Next time: It was a little watery and tasted mostly of tomatoes to me. Next time I’ll add tomato paste to thicken the sauce and I’ll double all the herbs, I may let it cook longer.

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I’ve been photographing each recipe! Since I cook in the evening, it’s dark out and to save time I just use my little Nikon point and shoot camera, so don’t judge these photos

Happy cooking! ♥, Callie V

Asian Peanut Noodles with Chicken – Lightened Up • Skinny Taste recipe

admin — Thu, 08 Mar 2012 03:42:09 +0000

This was an AWESOME dinner! David loves Asian food, but I don’t cook it often. This was nice and light and fresh tasting, I’m definitely making it again!

(the following is taken directly from the Skinny Taste website! Be sure to click on the link to see more photos and notes. My personal notes and changes are listed below the recipe.)

Asian Peanut Noodles with Chicken
Adapted from Family Favorite Recipes
Gina’s Weight Watcher Recipes
Servings: 6 • Serving Size: 1/6th of recipe • Old Points: 6 pts • Points+: 8 pts
Calories: 337.9 • Fat: 4.6 g • Carbs: 51.4 g • Fiber: 3.7 g • Protein:21.1 gLight Peanut Sauce:

14.5 oz fat free chicken broth (vegetarians use vegetable broth)
5 tbsp better’n peanut butter
1 tbsp Sriracha chili sauce
2 tbsp honey
2 tbsp soy sauce (use Tamari for gluten free)
1 tbsp freshly grated ginger
2 cloves garlic, minced

16 oz chicken breast, cut into thin strips
salt and pepper (to taste)
1 tbsp Sriracha chili sauce (more or less to taste)
juice of 1/2 lime
5 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 tbsp soy sauce (use Tamari for gluten free)
1/2 tbsp sesame oil
8 oz rice noodles

3/4 cup green onion, chopped
1 1/4 cups shredded carrots
1 1/4 cups cup shredded broccoli slaw
1 cup bean bean sprouts
2 tbsp chopped peanuts
1 lime, sliced
cilantro for garnish (optional)

For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil water for the noodles cook pasta according to package instructions.

Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don’t push them aside!) and garnish with cilantro and lime wedges.

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Callie’s tweaks: I added extra garlic and ginger

Next time: I used the exact amount of Siracha sauce that the recipe calls for but it was SO spicy. I couldn’t actually eat the whole thing, so be careful! I might try this with shrimp too.

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I’ve been photographing each recipe! Since I cook in the evening, it’s dark out and to save time I just use my little Nikon point and shoot camera, so don’t judge these photos

Happy cooking! ♥, Callie V

Pineapple Bliss Cupcakes • Skinny Taste recipe

admin — Wed, 07 Mar 2012 03:16:22 +0000

Here’s a recipe from my January cooking challenge!

These cupcakes were SO EASY! I literally made the batter and the frosting in 5 minutes. They were delicious too!

(the following is taken directly from the Skinny Taste website! Be sure to click on the link to see more photos and notes. My personal notes and changes are listed below the recipe.)

Pineapple Bliss Cupcakes
Gina’s Weight Watcher Recipes
Servings: 24 • Serving Size: 1 cupcake no frosting • Old Points: 2 pts • Points+: 3 pts
Calories: 93.5 • Fat: 0.8 g • Protein: 0.5 g • Carb: 20.9 g • Fiber: 0.2 g • Sugar: 12.2 g

Servings: 24 • Serving Size: 1 cupcake w/ frosting • Old Points: 3 pts • Points+: 4 pts
Calories: 140.2 • Fat: 2.8 g • Protein: 1.2 g • Carb: 27 g • Fiber: 0.3 g • Sugar: 16.4 g

18.25 oz box yellow cake mix (I used Betty Crocker Super Moist)
20 oz can crushed pineapple in juice (do not drain)

Combine both ingredients in large bowl.
Mix on medium speed with electric mixer.
Pour into lined cupcake tins about 2/3 full. Bake in accordance with cake mix directions or until a toothpick inserted comes out clean. Set aside to cool.

Pineapple Fluff Cream Cheese Frosting

8 oz Philadelphia 1/3 less fat cream cheese
20 oz can pineapple in pineapple juice, DRAINED – SQUEEZE WELL
3/4 cup fluff marshmallow spread

Combine cream cheese, crushed pineapple and marshmallow fluff in a medium bowl and mix with a hand mixer until combined well. Spread on cooled cupcakes and refrigerate until ready to eat.

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Callie’s tweaks: I had leftover cake mix from the Pumpkin Cupcakes so I used Betty Crocker Golden Vanilla Super Moist Cake Mix instead of the yellow cake mix the recipe calls for.

Next time: I messed up the frosting big time on these! I’ll get it right next time. Even though the recipe clearly says to drain the pineapple well, I forgot, and we had more of a pineapple mush topping.

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I’ve been photographing each recipe! Since I cook in the evening, it’s dark out and to save time I just use my little Nikon point and shoot camera, so don’t judge these photos

Happy cooking! ♥, Callie V

Callie V Photography • February wrap-up

admin — Wed, 07 Mar 2012 00:28:14 +0000

Every month, I’ll be featuring a Callie V Photography recap from CallieVBlog.com

Enjoy!

♥, Callie V

• February • Three maternity sessions! Mine, Roz’s and Maggie’s. Quite possibly the cutest 1-year-old you’ve ever seen! An awesome winter wedding, and an itty bitty newborn.