Flip's Photos Focus Newsletter

Hi Jesse!
Another month has flown by and we are happy to share our most recent events, news and happenings here at our studio.

Enjoy,
Jesse & Susan Flippen

Zooming In on the Now:

Jesse Teaches 7 Steps to Better Photography Class:
 

We had a great turn-out for our 7 Steps to Better Photography class at the Scotts Valley Library on October21st. Jesse taught a free class to help photographers of all levels learn 7 new steps on photography. We were pleased with the response and proud to meet aspiring photographers. There was a lot of great questions for Jesse as well as discussion and a collective sharing of information and what I call camera talk after the class. We even had patrons of the library scooting closer during the class to listen in!

We’d like to thank Pat Lorenzo Manager of the Scotts Valley Branch Library, as well as her staff, for having us and helping us have a wonderful evening.

Keep watch for more classes in the Spring.

Capturing This Season’s Fun:

The Results Are In……
Making a Difference in a Child’s Life

For the month of October we held a special fundraising special event called Operation Smile. We participated with an elite group of photographers around the country on a very special family portrait promotion.

Each year this incredible organization of more than 6,000 volunteer doctors, nurses, dentists, and specialized health-care professionals, perform free reconstructive surgeries for children suffering with cleft lips, cleft palates and other facial deformities. In order to raise funds for this important project we’re donating all family session fees to PPA Charities to benefit Operation Smile. We are happy to announce that we’ve raised $300!

We’d like to thank some of the families who’ve helped make that possible:
The Fournier Family
The Luck Family
The Crow Family
The Gibson/Shay Family
The Arndt Family
The Velasco Family
The Conners Family
And The Turturici Family

In the Spotlight

The Crow Family:

We’ve recently had the chance to get to know the Crow Family. We had a fun session in our studio where we played ball with their long-haired Dauchsand and shared stories. Dora Crow is a SendOutCards Independent Distributor. To learn more go to SendOutCards.com/Crow. We were very pleased to meet all of the Crow Family. They are a fun and thoughtful bunch and we look forward to spending time with them again in the future.

Upcoming Events:

Looking for the perfect gift?, or need a jump start on those Holiday cards? We’ve designed a part of our studio just for the Holidays. Our Holiday Portrait room includes a fireplace, a beautifully decorated Christmas tree, and presents already set under the tree!

If you come and join us at our Holiday Room by December 7th, we will include a free 2009 Photo Calendar!

Blues News:

Blues News: Photo Tip

This holiday season don’t forget to pull out your camera and take your own fun pictures at family gatherings, from carving the Thanksgiving turkey, to decorating the tree.

Here is a great photo tip:

Ever notice that big empty space above the subjects in many pictures that people take? There’s a natural tendency to push the button right after you place the subject’s face(s) in the center of the viewfinder for focusing. Next time you’re about to create a beautiful photograph, after you focus and just before you push the button, ask yourself “is this the exact composition I want for my photograph?” Pausing to ask this mental question will encourage you to drop the camera down a bit, or even move in closer to create a picture perfect image.

We’d Like To Hear From You:

We are now Featured on Yelp.com
Click Here to leave us feedback.

Here is one of our most recent reviews:

Flip's Photos have been coming to my daughters' school for over 3 years now and we love their photos. The quality is excellent! The photographer is awesome- the way he gets the kids to smile. (Even we can't get those smiles out of them). He is so talented. I could not be happier with the results of the photos and their quality. Every year, I can not decide which ones to buy since they are all so great.

I have two daughters at two different school- our older daughter had her pictures taken at school over a month ago and we have YET to see the proofs. Flip's photos came to my other daugher's school, and we saw proofs the VERY next day and they were also on line for friends and family to view. What amazing and fast service! They are outstanding all around!

-Audrey K.

Your On!

Susan’s Traditional Apple Pie Recipe:

Last year I made a homemade apple pie that was a hit! I had a lot of family who wanted to get their hands on this recipe. So now I’d like to share it with you. Do you have any favorite recipes or great kitchen tips to share?
Email them to: info@FlipsPhotos.com
 

Time: 1 1/2 hours, including cooling time
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Pinch salt
5 or 6 Cortland, McIntosh, or other good cooking apples
1 tablespoon freshly squeezed lemon juice
1 1/2 tablespoons cornstarch or 2 tablespoons instant tapioca (optional)
1 recipe Pie Shell for a Two-Crust Pie (follows), bottom crust fitted into a 9-inch pie pan, top crust transferred to a rimless baking sheet, both refrigerated
2 tablespoons unsalted butter, cut into bits
Milk as needed

1. Toss together the sugars, spices, and salt. Peel and core the apples and cut them into 1/2-3/4 inch thick slices. Toss the apples and lemon juice with the dry ingredients, adding the cornstarch or tapioca if you want a less runny pie.

2. Pile the apples into the rolled-out bottom crust, making the pile a little higher in the center than at the sides. Dot with butter. Cover with the top crust. Decorate the edges with t fork or your fingers. Refrigerate while you preheat the oven to 450F

3. Place the pie on a cookie sheet and brush the top lightly with milk; sprinkle with sugar. Use a sharp paring knife to cut two or three 2-inch-long vent holes in the top crust; this will allow the steam to escape. Place in the oven and bake for 10 minutes. Reduce the heat to 350F and bake another 40 to 50 minutes, or until the pie is golden brown. Do not underbake. Cool on a rack before serving warm or a t room temperature.

Flaky Pie Crust:
Time: About 45 minutes, including resting time
2 1/4 cups all purpose flour
plus some for dusting work surface
1 teaspoon salt
2 teaspoons of sugar
16 tablespoons of cold unsalted butter, cut into about 16 pieces
6 tablespoons of water, plus more if necessary

1. Combine the flour, salt, and sugar. Cut the bitter in small chunks onto the dry mixture. Press the butter and dry mixture together with hands until the mixture looks like cornmeal.

2. Sprinkle 3 tablespoons of ice water over it. Use a wooden spoon or a rubber spatula to gradually gather the mixture into a ball; if the mixture seems dry, add another 1/2 tablespoon ice water. When you can make the mixture into a ball with your hands, do so. Wrap in plastic, flatten into a small disc, and freeze the dough for 10 minutes (or refrigerate for 30 minutes); this will ease rolling. (You can also refrigerate the dough for a day or two, or freeze it indefinitely.)

3. You can roll the dough in between two sheets of plastic wrap, usually quite successful; sprinkle both sides of it with a little more flour, then proceed. Or sprinkle a countertop or large board with flour. Unwrap the dough and place it on the work surface; sprinkle it’s top with flour. If the dough is hard, let it rest for a few minutes, it should give a little when you press your fingers into it.

4. Roll with light pressure, from the center out. (If the dough seems very sticky at first, add flour liberally; but if it becomes sticky only after you roll it for a few minutes, return it to the refrigerator for 10minutes before proceeding.) Continue to roll, adding small amounts of lour as necessary, rotating the dough occasionally, and turning it over once or twice during the process. (Use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.) When the dough is about 10 inches in diameter (it will be less than 1/4 inch thick), place your pie plate upside down over it to check the size.

5. Move the dough into the pie plate by draping it over the rolling pin or by folding it into quarters, then moving it into the plate and unfolding it. When the dough is in the plate, press it firmly in to the bottom, sides, and junction of bottom and sides. Trim the excess dough to about 1/2 inch all around, then tuck it under itself around the edge of the plate. Decorate the edges with a fork or your fingers. Freeze the dough for 10 minutes (or refrigerate it for 30 minutes).
6. When you’re ready to bake, prick it all over with a fork.

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