Styled Shoot: Mothers Day 2018

My friend Tanya Kovorsky, an award winning Mommy blogger posted an absolutely gorgeous photo of herself with her children on Instagram with the caption,
” When do you feel your most beautiful?”
She goes on to say that for her it is when she is with her children, “they never make me feel less than wonderful, and they dont look at me as if I’m anything less than beautiful.”
Leading up to Mother’s Day,  I had arranged this shoot with the lovely ladies at Nestling Photography. We had discussed using pampas grass in a shoot , and I was excited to style a shoot around the grass, and colors of autumn. Still trying to maintain my “don’t over do it ethos” I adopted earlier in the year, which I wrote about in my 
Easter post

I kept the styling and decor details down to a manageable level. I even went so far as to outsource a few items ( a real big first for me! and probably a post all on it’s own about the need to do everything ourselves – or maybe it’s just me ) I was absolutely thrilled how it all came together, the items I baked, the pampas wreath, the flower crowns and the adorable Zara outfits I picked out for Ms S were all exactly as I had envisioned.

BUT.
When I got the pictures I cried. I was disappointed, and so, so frustrated. Instead of focusing on everything that was beautiful, all I could see in every picture of myself were my faults ! My chins, all showed up in their glory, along with all the other extra bits I won’t mention. To say I struggle to see myself as anything near beautiful is a challenge I constantly wrestle with. I’ve always felt big  (I hate that word) At school I was the tall girl at the back of the line up. I have never felt comfortable in my skin, and even looking in a full length mirror gives me heart palpitations.
BUT.
Ms S doesn’t see or really care about any of my insecurities, she sees my faults and still thinks I’m beautiful. She doesn’t ignore them or not see them, in fact she regularly points them out, yet they make no difference to how she feels about me.
She loves me in spite of how I feel about myself.
To say parenting has, and continues to stretch me is an understatement.  Being a mother is the most rewarding, challenging, stimulating, exhausting, and beautiful experience, so imperfectly perfect!
Even if I don’t yet see myself the same way Ms S does, I’m working on it, and that alone makes me feel beautiful.

Happy Mothers Day, in whatever shape or form that is for you.
I’m hoping you will have a beautiful day !

Happy Styling
Love
Taryne
xxx

DifficultyBeginner

Yields1 Serving
Prep Time-10 minCook Time-25 minTotal Time-35 min
 250 g unsalted butter, cubed
 250 g good quality dark chocolate, broken
 4 large free range eggs
 280 g castor sugar
Dry Ingredients
 120 g plain flour, sifted
 30 g good quality cocoa powder
 ½ tsp salt
 200 g halva or white chocolate pieces
 80 g tahini
1

1. Preheat the oven to 180oC, and grease and line a 23cm tin
2. Melt the butter and chocolate together in a heatproof bowl over a pot of simmering water, stir gently until melted and combined.
3. Remove, and set aside to cool slightly.
4. in a separate bowl whisk the eggs and sugar together until pale and thick, and a trail is left behind when the whisk is lifted.
5. Using a spatula fold the melted chocolate into the egg mixture, taking care not to over mix
6. Sift the flour, cocoa, and salt into another bowl, and then fold into the chocolate mixture, gently folding in with the spatula.
7. Finally add the pics of halva and pour mixture into the lined baking tin.
8. Spoon teaspoonfuls of tahini onto of the brownie mixture and swirl with a cocktail stick.
9. Bake for 23- 25 minutes, the brownies should still have a wobble, don't over cook!
10. Remove and set aside to cool, cut into pieces and serve warm with ice cream or cold with cream

RECIPE FROM SWEET by Yotam Ottolenghi

Ingredients

 250 g unsalted butter, cubed
 250 g good quality dark chocolate, broken
 4 large free range eggs
 280 g castor sugar
Dry Ingredients
 120 g plain flour, sifted
 30 g good quality cocoa powder
 ½ tsp salt
 200 g halva or white chocolate pieces
 80 g tahini

Directions

1

1. Preheat the oven to 180oC, and grease and line a 23cm tin
2. Melt the butter and chocolate together in a heatproof bowl over a pot of simmering water, stir gently until melted and combined.
3. Remove, and set aside to cool slightly.
4. in a separate bowl whisk the eggs and sugar together until pale and thick, and a trail is left behind when the whisk is lifted.
5. Using a spatula fold the melted chocolate into the egg mixture, taking care not to over mix
6. Sift the flour, cocoa, and salt into another bowl, and then fold into the chocolate mixture, gently folding in with the spatula.
7. Finally add the pics of halva and pour mixture into the lined baking tin.
8. Spoon teaspoonfuls of tahini onto of the brownie mixture and swirl with a cocktail stick.
9. Bake for 23- 25 minutes, the brownies should still have a wobble, don't over cook!
10. Remove and set aside to cool, cut into pieces and serve warm with ice cream or cold with cream

RECIPE FROM SWEET by Yotam Ottolenghi

Tahini Chocolate Brownies