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Taking a Break from Taco Tuesday Smarty Marty is giving us Crunch Coconut Shrimp for this weeks delicious delight. First Things first let’s gather up the necessary ingredients:
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying
Directions
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Food Styled and Prepared By Smarty Marty
Recipe By - allrecipes.com
Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty
This past Saturday we had a great time today capturing behind the scenes images for Behind The Veil Academy It was an amazingly awesome day! Meeting a beautiful bunch of event planners and designers! One of my favorite things to capture is special events! I have a love of detail and decor! There is so much work and planning that goes into events at the end of it all it’s the awesome images you have to display all your effort and creativity!!! So today was nothing short of amazing! Thank you Atosha K. Barboza Bennett for inviting us out to capture the beautiful work I’m honored!
Planning/Design/Decor Larger Than Life Events and Design
Venue The B Suite
Chair/Table Rentals Custom Events by Wendy
Stationery Shayla Parker Design
Tabletop The Prissy Plate Company
Bridal Styling Vainglorious Brides
Groom Tux Perfect Tux
Hair/Mua Scoobie West & Company
Wedding Cake Cakes By LaMeeka Custom Cake Designs
Bride Candace Chavous
Groom David Perez
Shoot Photographer Fotos by Fola
Videographer B Bryant Productions, Cinematic Weddings
Workshop Photographer Elisha Akram @kustomkreations4u
Happy Tuesday Folks! We are back here with a delicious delight from yours truly Smarty Marty! This week meal idea a a really quick fulfilling dish… this can be completed in 30 minutes or less as long as you have all the ingredients at your finger tip. So let’s get started…
2 (6.5 ounce) cans minced clams, with juice
1/4 cup butter
1/2 cup vegetable oil
1/2 teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
1/4 tablespoon dried basil
1 (16 ounce) package linguini pasta
Direction:
Bring a large pot of salted water to boil. Cook pasta according to package directions.
Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.
Food Styled and Prepared By Smarty Marty
Recipe By - allrecipes.com
Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty
I love your Smile! Kustom Kreation Photography has been connecting and capturing beautiful smiles for over a decade! We pride ourselves in our work! Having the opportunity to connect and grow with so many people over this span of time has been nothing short of a blessing!!!! We thank all those who have supported us and our services over the years! Thank you Thank you!!! We were beyond honored to work for you and with you to create memories that will last a lifetime and beyond!
Hearty Dish Full of fresh vegetables… this week delicious delight from Smarty Marty.. is Lentil Soup… So before we get started lets gather up the necessary ingredients.
Ingredients:
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
Directions:
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Watch Now
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Food Styled and Prepared By Smarty Marty
Recipe By - allrecipes.com
Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty
This week Foodie Tuesday recipe inspiration is an easy breezy casserole dish… This delicious delight will give you something fulfilling for dinner and even have a little left over for lunch. Let’s get started by gathering up the necessary ingredients.
1st Thing first gather up the necessary ingredients:
4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumble
Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
Food Styled and Prepared By Smarty Marty
Recipe By - allrecipes.com
Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty
As the cool winter breeze covers a large portion of the US Smarty Marty brings a Hearty Clam Chowder as our Delicious Delight on a Tuesday! Let’s get ready to put together all the necessary ingredients for this.
4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
Directions:
Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Food Styled and Prepared By Smarty Marty
Recipe By - allrecipes.com
Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty
Hey Everyone it’s the favorite food day of the week…. Foodie Tuesday with Smarty Marty! This week Smarty Marty has a Super “Hot” Seafood Delight that will give your taste buds a little sizzle . This week recipe is Seabass with Red Pepper Sauce…. So get ready to mix up some flavorful delights for your family or share this with good friends. Let’s get ready to gather up all the necessary ingredients:
2 Pounds of Chilean Sea Bass
3 Garlic Cloves Minced
1 shallot sliced
1 red pepper sliced
½ a cup of water
1 tbsp of balsamic vinegar
A pinch of red pepper flakes more if preferred
Extra Virgin Olive Oil
Salt and Pepper
Instructions:
Preheat oven to 450-degrees. Pour oil into a pan and heat on high.
Once the oil heats up, place the fish into the HOT pan and allow to cook for five minutes. Turn over onto the other side and cook for 4 minutes.
Place pan into the preheated oven for 5 minutes.
Pour in some olive oil into another pan and turn the heat to medium high.
Add shallots, garlic, red pepper flakes and sliced red pepper. Cover with lid and cook over medium heat until lightly browned and soft; about 5-7 minutes.
Remove pan from the oven and place fish on a serving plate, tented with foil.
Place the red pepper mixture into a blender or food processor and add in balsamic vinegar, salt and black pepper. Whizz it all up until super smooth. Taste for seasoning.
Spread the coulis on a plate and serve fish directly on top. Serve with a wedge of lemon if desired.
Pictured here is the sea bass in a bed of pepper sauce with roasted potatoes embellished with lemon wedges.
Food Styled and Prepared By Smarty Marty
Recipe By - girlandthekitchen.com
Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty
This week’s Foodie Tuesday Tasty delight is Cod Fish Patties…. So we seafood :)
This easy meal takes minutes to prepare. So let’s get started with the ingredients…
ingredients
2 large potatoes, peeled and halved
1 pound cod fillets, cubed
1 tablespoon butter
1 tablespoon grated onion
1 tablespoon chopped fresh parsley
1 egg
3 tablespoons oil for frying
Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.
Food Styled and Prepared By Smarty Marty
Recipe By - allrecipes.com
Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty
My parents were from the deep south, but they never cooked the traditional dishes known for southern cooking. When my family moved to the south my southern sisters introduced me to this dish...needless to say, it took some years to get it just right...
½ pound black-eyed peas, rinsed
3 tablespoons extra virgin olive oil
1 large onion, chopped
3 large garlic cloves, minced
1 bay leaf
Salt to taste
1 large bunch collard greens (1 1/2 to 2 pounds), stemmed, washed well and chopped or cut in ribbons
2 tablespoons tomato paste dissolved in 1/2 cup water
¼ to ½ cup chopped fresh dill (to taste)
Freshly ground pepper to taste
For topping (optional): crumbled feta or fresh lemon juice
Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.
Food Styled and Prepared By Smarty Marty
Recipe By - cooking.nytimes.com
Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty
We are back to share more highlights and moments from our 2018!
Social Events, Weddings and Functions in between!
Donnie Davis - On Location Photography Session - July 2018
Kj’s Birthday Celebration - July 2018
Marcus Long- Flo Wines- Corks and Cuvee - July 2018
TCM Lifestyle - Atlanta Launch - February 2018
Prayer Vision Board- Tangy Henry- January 2018
Raven’s 16th Birthday Session - July 2018
Jasmine Block - Headshot Session - July 2018
Symphony and Leonard - June 2018
June Altridge 90th Birthday Celebration - July 2018
Pastor Roy’s 70th Birthday Celebration- June 2018
E-Chixx Networking Mixer - July 2018
Aj’s 50th Birthday Celebration - June 2018
Glitter and Goals - July 2018
Studio Expansion Masterclass - Westin Hotel Atlanta- July 2018
Cakes By Keon Block Party - May 2018
Maddy & Me Birthday Photo Session - May 2018
Christina’s 9th Birthday Celebration - May 2018
Elijah’s Preprom Photo Session with Family - May 2018
Ronda’s 40th Birthday Dinner Party with Friends- April 2018
Shawana’s Surprise Birthday Celebration - Lake Lanier Island -May 2018
So here we are… days away from the New Year.. and we were looking for a easy way to share our year of relationships, experiences and work throughout the year. For us to look back through our file images, is amazing, because you will say to yourself Wow that did happen to us this year So we are going to present to you our year in review in pictures, Not in chronological order, but we will add the dates along the way. Enjoy our sharing of our services with you!
Monica Epps Graduation Photos! Class of 2018
Georgia State Graduate! December 2018
Walker Legacy Power Awards - Atlanta, Georgia - November 2018
Correllations LLC Event Planners Retreat- Chicago, Illinois - November 2018
Royal Baby Shower - November 2018
Halloween Brunch - October 2018
Hamilton’s Halloween Party - October 2018
Vanessa Parker- Business Services Images - October 2018
Endre & Lenorris’s Engagement Party - October 2018
Megan and Mark Newbern Wedding Ceremony - October 2018
Kierra & Jimmy Franklin Wedding Ceremony - September 2018
Olde Town Conyers Wine Festival Chef Table Dinner- September 2018
#Whenwomenheal Brunch Event- August 2018
Jasmine Block’s Baby Shower - September 2018
CeCe’s 50th Birthday Celebration - August 2018
Augustine Wedding Celebration- August 2018
Jordan’s Dedication Services- August 2018
Jerrye William Camp Celebration of Life Service- August 2018
Kim and Carlos Foster 20 Year Vow Renewal Ceremony- September 2018
Stay Tuned for more…. Part Two Up next!
Happy Happy Holidays to everyone!!! Foodie Tuesday is here with a delightful Holiday Dish! Impress your family and friends with this easy breezy pumpkin Soup
First things First…. Gather up the necessary ingredients:
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
Directions:
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Serve it up in style!
Food Styled and Prepared By Smarty Marty
Recipe By -www.allrecipes.com
Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty
God is so good! Just when you think that nothing is happening with your gifts and passions, God shows up to remind you that He is still in charge no matter what things don’t look like! 😊
I am honored to be included in this wonderful campaign created by two amazing holistic doctors that founded feminology: the art and science of female hormones . The Campaign #blackandbrownwomenofwellness is highlighting women of color that are experts in the health, wellness and natural medicine field! 🧘🏽♀️❤️🧘🏽♀️! Check my feature this week on their Instagram page @feminologist as well as the other beautiful profiles of the doctors and leaders that are focused on holistic care and natural medicine!
I was definitely intimidated by all the “doctor” titles of the women that were asked to share their wisdom in the initial group messages that we were in online. I’m learning to not ask questions as God is moving me along for His purposes! I have been studying and learning about hormonal health and balance and the changes that women go through in perimenopause on my personal healing journey. So many things that we as women should be aware of and practicing. I look forward to sharing more in 2019! Here’s the link to the post! Yay! Be sure to check out the other women and the great resources that Dr. Nash and Dr. Nayak share on women’s health on their platform!
You can visit their website here:
http://www.feminology.org/#blackandbrownwomenofwellness
https://www.instagram.com/p/BrNszWYAjhG/…
By Kara Norman- Empower Her, Inc.
Kara Norman Atlanta Based Women Empowerment Thought Leader and bi-weekly blog contributor.
Kara Norman has been working with Women and Girls for a number of years. Her nonprofit organization Empower Her Inc , have led to many opportunities in the space of making social changes as it deals with women and their many roles in society. You can learn more about Kara Norman and Empower Her Inc. at http://www.empowerherinc.com/
This week Foodie Tuesday is all about that sweet tooth! Smarty Marty pulls out the ingredients to create a delicious yummy for your tummy basic cheesecake… So get ready to delight your family and friends with a little something they will enjoy! Cheesecake! Let’s get ready with the necessary ingredients.
Ingredients Listing :
6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
Pinch fine salt
2 pounds cream cheese, at room temperature
1 1/4 cups granulated sugar
1 1/4 cups sour cream
6 large eggs, lightly beaten
1 tablespoon vanilla paste (see Cook's Note) or extract
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
3/4 cup sour cream
1/2 cup confectioners' sugar
1/4 teaspoon vanilla paste or extract
Berries, optional
Directions
Position a rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.
Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.
For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.
Food Styled and Prepared By Smarty Marty
Recipe By -www.foodnetwork.com
Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty
Social Events we all love to attend Birthday Parties, Graduations, Baby Showers and Weddings! It’s fun preparing and getting ready to attend the event. Besides meeting and greeting an arrange of people and enjoying good foods and drinks, Allot of us all enjoy some form of entertainment.
I will admit I love live entertainment and a live band… Whew… That just brings a smile over my face. As a social event photographer during any given year we are always on location at someone’s special occasion! We have such a happy job!!! Always at a Party!!! Well we came across this gem from a college graduation we had the opportunity to capture. This dynamic duo really wild the crowd with their classic tunes! Very talented couple! We are working to get the information to give these two proper credit! Enjoy Let’s Stay Together!
Kustom Kreation Photography - Mobile Photography Services Capturing Special Events and Business Images in and around Atlanta! We will Travel!
This week’s Foodie Tuesday meal idea for you is Mediterranean styled dish using Chicken… To get started cooking up this delicious delight we need to gather up the necessary ingredients.
1 1/2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
2 garlic cloves, finely grated
1 tablespoon chopped fresh oregano
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound boneless, skinless chicken breast halves, cut into 2-inch cubes
1/2 English cucumber, chopped
1/2 cup fat-free Greek yogurt
3 plum tomatoes, quartered
1/2 small red onion, cut 3/4 inch thick, and separated into slices
4 whole-wheat pitas
Garnish: oregano leaves
1. Whisk together lemon zest, 1 tablespoon plus 1 1/2 teaspoons lemon juice, half the garlic, the oregano, 1 tablespoon plus 1 teaspoon oil, and 1/2 teaspoon salt. Add chicken, and toss to coat. Refrigerate, covered, for 45 minutes.
2. Meanwhile, stir together remaining lemon juice and garlic, the cucumber, yogurt, and 1/4 teaspoon salt. Refrigerate, covered, until ready to serve.
3. Heat grill to medium-high. Thread chicken, tomatoes, and onion onto 4 metal skewers. Brush with remaining 2 teaspoons oil, and season with pepper.
4. Grill skewers, turning, until browned on all sides and cooked through, about 8 minutes. Grill pitas until charred, about 2 minutes per side.
5. Serve skewers with charred pitas and cucumber-yogurt sauce. Garnish with oregano leaves.
Food Styled and Prepared By Smarty Marty
Recipe By -www.marthastewart.com
Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty
So December you made your way to the present and as I made notes to myself starting December 1 , I would begin writing my letter of reflection to 2018! This would be more then a four page letter (my Aaliyah fans would get that 😊) I want to use this next 31 days of December to reflective look back at my year and thank you for EVERY experience, acquaintance, difficult moment , every laugh, every cry, each hug , traveled places, workshops, retreats, broken deals, every sunrise... you name it im writing... Life is so short the moment your in you want to Make it last forever or depending on the situation you want it to go away to what’s next... 2018 you been an action packed movie...Like Whoa!!! So I’m putting the ink to the paper and running it all the way down....
Self-care is being gentle and patient with yourself during every part of your journey.. especially when you are in the “ in between” stage. ❤️. It’s definitely not comfortable so important to love on yourself even more during transitions. I’m looking forward to continuing my self care practice everyday and I hope you will join me!! Cheers to self-care everyday🥂!!!! #selfawareness
By Kara Norman- Empower Her, Inc.
Kara Norman Atlanta Based Women Empowerment Thought Leader and bi-weekly blog contributor.
Kara Norman has been working with Women and Girls for a number of years. Her nonprofit organization Empower Her Inc , have led to many opportunities in the space of making social changes as it deals with women and their many roles in society. You can learn more about Kara Norman and Empower Her Inc. at http://www.empowerherinc.com/
