oh it is back. and back hard. I am regretting selling my old beautiful medium format and the like…

I do love my digital camera. I love the safety. It lets me shoot anywhere… really. I can manipulate my white balance and exposure like a Russian race horse.

Film makes me pause. look at what is really there. it lets me treasure the subtleties of flaws. In a world that is slowly becoming ‘perfect’, I am losing the sight of all that is soft. Film is soft. and risky. I think I might be starting a love affair.

this is roll ONE of many many more…

if there is one thing I could tell you it would be to let yourself be soft. there is beauty in the elusive. tack sharp feels burdensome sometimes.


p.s. you are more beautiful than you think… trust me. you already have EVERYTHING you already need.

one + five.

Funny how once you have kids the baby becomes the chill one… Also funny how the older I get the more I LOVE chaotic kids. Maybe cause I want it to rub off on me a little. give me a little spunk any day.

this is my newest nephew. and his spunky siblings. and tolerant parents.

this session left me with a few feelings…

one. I need more yellow in my life.

two. did I really have 4 kids that were 6 and under once upon a time and still had another? don’t get me wrong… the kids were delightful but all the tired that came with that stage of life seeped back into my bones and I wondered if I really made it through. no wonder I am a mess. good thing I have my kids to help me along (my kids really are so much wiser than I EVER WAS).

three. I need a blue wall.

baby baby.

I am getting old…. only because I am becoming one of those wise matrons that shake their heads and exclaim ‘oh, if I could only go back and soak it in a little longer’ whenever they see peaceful babies.

and peaceful this baby was. I desperately want to share his name, but I always feel a tad hesitant on the web so I won’t…. but know that it is a perfect name.

bird hat pattern

one day I decided I needed a bird hat. I searched the web high and low for a pattern and there was NOTHING. I locked my desire away and resigned myself too fate…. until it dawned on me that I could make a bird hat pattern!! So I did. I have my bird hat perched in my closet and it makes my heart squeeze every time I get dressed. Check out the Etsy shop for your own pattern and heart squeeze.

ode to my Oregon heart....

if there is place that holds mysteries and magic it is the Oregon coast…

hours upon hours in a car with my fam doeas’t always seem so dreamy, yet when I remember the collective experiences and live the pictures again I am BLOWN away with love. Love for the earth, love for my family and almost love for long road trips…

and there is no ode. not a really one anyone ~ just the one in my heart!

Winter Falls Trail/Silver falls is always on our bucket list. The forest is like a fairy land. The clover patches are ridiculously large compared to our Canadian clover and made me happy again and again.


one day wasn’t enough…. it is beyond cool and everyone kid was amused and full of wonder.

Lincoln city coast. Let’s just say that the only people swimming are the Canadians…

back at Devil’s punch bowl….

tillamook CHEESE factory. Every time we visit the USA we find a grocery store with TILLAMOOK ice cream. And eat it. All….because hotel freezers are small.

hotels are almost as exciting as beaches and forest…

Cannon Beach. If a had lots of money I would spend a few days at Canon Beach. The town is DARLING and the bakery is oh my. This is where you will find the famous GOONIES rock. Also if you would like to teach your kids how to swear like an 80’s child watch it on repeat.

Astoria. A little town on the coast. We checked out the GOONIES vehicle complete with bullet holes and the jail. Found our way up a tall, winding lighthouse and hiked a trail the led to the cathedral tree that was admittedly disappointing and the kids let us know repeatedly.

found an orchard in Washington just before it closed…. I really want to live on an orchard. I believe that would be my best life.

gimme your name.

whelp, this post is looooong overdue. Sometimes I get to meet the most glorious people and I secretly wish we could be besties (and I could have their daughter’s name). It feels like it has been a good year for that. I am endlessly curious about other families and moms. A part of me wants to scoot right up and just listen and watch. I guess that is kinda what my job is, AND I get to create photographs. win win for me!

minimalist mini session.

Sometimes all we need to a portrait. A marker of what IS. simple.

I adore messy, love soaked, playful lifestyle images. I love curated, stylized, intentional sessions. Yet, no matter what… I come back to the simple portrait.

Sometimes we just need to see our people with nothing extra… cause they are ENOUGH.

bye bye 2018....

The year end has found us again. I love a clean new year, yet feel longing for the ones that pass. I present my personal faves of 2018… I am trying so very hard to be stronger with being present and enjoying the life that is my gift. It is a feat that throws me down every time.

I have created a phone wallpaper in hopes to keep my wondering mind more grounded. It says 3 words…




I spend my life careening to the next idea and rarely appreciate what I have accomplished. Dreams and creations dangle before my mind unceasingly making everything elusive and never enough. May 2019 bring a more grateful and sound mind.

Pictures of my family centre my heart and remind me IT WAS ALWAYS ENOUGH… I just need reminders sometimes.

kyla hornbergerComment

Years and years ago I OBSESSED over baking and perfecting recipes. My fudge recipe is a result of those early labours. I am fully aware that fudge in its truest origin was a mishap and slightly grainy in texture… I prefer smooth. So I present my fudge recipe. No marshmallow knock offs here…

My Fudge

1 1/2 Tablespoon - dark cocoa powder

3 cups - granulated sugar

1 1/2 cups - heavy/whipping cream

3 Tablespoons corn syrup

Pinch of salt

3 1/2 ounces - dark chocolate, chopped

1 1/2 Tablespoons butter

1 teaspoon vanilla

In a heavy bottomed saucepan, combine cocoa and sugar. Add cream, corn syrup, chocolate, and salt. Continually stir over medium heat to dissolve all the sugar crystals. Bring to a boil, wipe down sides of pot with a pastry brush dipped into cold water to ensure no sneaky sugar crystals are hiding. Stop stirring and continue to boil to soft ball stage (235 - 238 degrees Fahrenheit). It will take approximately 7 minutes - watch closely!!!

While the fudge is boiling prepare a 9x13 pan by smearing with butter on the bottom and sides. Have the 1 1/2 Tablesppons of butter chopped and ready to dollop on top of the fudge once it is poured into the prepared pan.

When the fudge has reached soft ball stage, remove form heat and add vanilla. Pour into the prepared pan, and dollop the butter over the top. Allow to cool to room temperature. You can place outside, if it is cold, to hurry the process but don’t let it get too cold… it will take more energy to turn it later. While it is cooling prepare an 8x8 pan with parchment paper the extends past the edge of 2 opposite side and spray lightly with oil. The parchment draping over will allow you to grab the ends later and lift the fudge out and be sliced into beautiful uniform pieces.

Once it is room temperature there are two ways to ‘turn’ the fudge. The old fashioned way is with a paddle  (wide, strong wooden spoon with a flat top). Butter the counter top, put the fudge on top and start pulling the fudge on top of itself with the paddle. It will get easier as you go, then harder, than easier, then exasperating until you feel utterly defeated and at that moment you will begin to start seeing the glorious shades of opaque threading through the mixture and you know you are nearing the end…. The whole process takes 30-40 minutes. 

The other method is using a Kitchen Aid mixer with a paddle attachment. Butter the mixer bowl and add cooled fudge. Beat on low - med until the turns opaque. Be prepared to scrape the sides of the bowl down as the fudge goes through its sticky phase.

The fudge is ready when it turns opaque (not transparent) and is no longer glossy or sticky. It is a breath taking process really. Once it is turned, press into prepared pan immediately and smooth the top with an icing spatula. Wrap tight and refrigerate or freeze. I have no idea how long it lasts because it never sticks around long enough to test its residency.

salted caramel dark chocolate meringues...

YES PLEASE. This is my Gwynnie’s FAVOURITE Christmas treat, as well it should be.

This recipes was inspired by the Chocolate Meringues in the Duchess Bakeshop Cookbook. Whenever we visit Edmonton we head over to the Duchess pronto and eat patisseries. The Duchess is absolutely inspiring and a must visit, if you can!

I use weights for this recipe…. If you do not have a kitchen scale then GO BUY ONE. They are pretty darn cheap these days AND they are kinda fun.

Salted Caramel Meringues

180 grams egg whites (fresh works best, not prepackaged carton)

345 grams confectioner’s sugar (icing sugar)

Pinch of salt

2 tsp vanilla extract

1/4 cup Salted caramel (recipe HERE)

1/4 cup dark chocolate chopped

Preheat oven to 300 degrees Fahrenheit. Line 3 baking sheets with parchment paper.

Combine the egg whites, confectioner’s sugar and salt in a metal/glass mixing bowl that has been cleaned of any oils. I usually wipe the bowl and whisk with a paper towel soaked with lemon juice or vinegar.

Place your mixing bowl(i am using a kitchenmaid mixer bowl) over a pot of simmering water (double boiler).  Stir mixture until it reaches 120 degrees Fahrenheit. Remove from double boiler and allow to cool for 10 minutes.

Transfer bowl to mixer with a whisk attachment and whip on high for about 10 minutes. The peaks should be stiff and glossy.

Using a spatula fold in vanilla.

Using a teaspoon, spoon messy drops of meringue onto the parchment. They should be about 1.5 - 2 inches wide and at least an inch apart.

Warm salted caramel and chocolate (separately) until they are melted, but not hot. If they are too hot it will effect the meringue. Working with one row of meringue mounds at a time, put a small dollop of caramel and chocolate on each one. The dollop is about 1/4 - 1/2 tsp in size. Using a toothpick swirl the caramel and chocolate into the meringue.

Lower the over to 275 degrees Fahrenheit. Place baking sheet in the middle of the oven and bake for 30 minutes.

Allow to cool completely. Store at room temperature for up to one week. 

Salted Caramel Recipe

There are a few skills that get us through life. Talking, bathing, working…. the basics. There is one skill that will make ALL THESE THINGS BETTER. You may loathe the kitchen, yet this is the one thing you should teach yourself to do. It will sustain you. The Salted Caramel Skill.

Salted Caramel improves lives everyday. Specific real life case in study…mine. Perfect in every season and makes a irresistible offering to friends.

Do it do it do it do it do it. This is really what Nike was talking about.

Salted Caramel

yields 1 cup

1 cup (200 grams) granulated sugar

6 Tablespoons (90grams) salted butter, room temp and cut into pieces

1/2 cup (120ml) heavy cream

1/2 tsp salt

  1. Heat granulated sugar in a medium heavy bottomed sauce pan over medium heat, stirring constantly with a wooden spoon.

  2. Sugar will slowly start to melt and form clumps, it will eventually turn an amber colour and melt completely. KEEP STIRRING. Always. The sugar can burn quickly. 

  3. Once the sugar is melted, add the butter. The caramel mixture will bubble up and spit butter, be careful..

  4. Stir butter until completely melted, about 2 minutes. Sometimes a whisk work better at this stage.

  5. Slowly drizzle the cream over the mixtures while stirring. Once all combined continue to boil for 1-2 minutes, while stirring.

  6. Remove from heat and add salt.

  7. Pour into a jar and allow to cool.

  8. Store in Refrigerator for up to 2 weeks. Devour as needed.