You may remember me. My name is Lynnsey and I run this lovely little blog called The Fox Travel.
And I'm sorry I disappeared on you.
Every now and then we all need a break to reflect on personal things going on in our lives, and though I would have loved to channel that energy into writing entries for all of you, it just wasn't in my heart to write. And I never want to force anything so special to me.
So where have I been?
The last few months I have been focusing on some incredibly huge life changes and shooting, shooting, shooting. This past summer I focused on food photography and stepped away from portraiture. Now it seems to have switched up again and I've been shooting fashion or conceptual ideas every week. I'll start posting those soon, as well as updating my site.
During my silence I have been through a lot of ups and downs. Plenty of sleepless nights and plenty of random adventures into the forest. I shot too much film, I created short films and now I feel grounded and well enough to start sharing all of that with you all.
So that brings me to this shoot -- this was a bit of a process in terms of editing but I've always wanted to shoot something in 3-d. After plans with an illustrator didn't turn out the way I wanted, I knew it was the perfect opportunity to pull that creative hat out and make it successful.
Model: Tatum Russo
Makeup/Hair: Patricia Castillo
Wardrobe: Courtesy of Buffalo Exchange
Photographer: Lynnsey Dunson Photography
Sunday, November 23, 2014
Friday, September 12, 2014
Urban exploring. Weeds and flowers. New life. Old life. Flight. Change.
We are all in the balance, and it's hard to be brave.
I went exploring. This is one of my favorite things I've ever created. Please enjoy it.
Thursday, September 4, 2014
My favorite thing to do besides shooting is baking ... so I wanted to share one of my favorite recipes. These shortbread cookies are super simple to make and extremely scrumptious.
Shortbread Jelly Cookies
Ingredients For Cookies:
1/4 cup brown sugar
1/4 cup shortening
1 1/4 cups of all-purpose flour
1/4 butter, melted
1 large egg yolk
A pinch of salt
2 tablespoons water (add more if dough is too dry)
Fruit jelly (I used homemade raspberry jelly but any kind will work)
Ingredients for Frosting:
1/4 cup powdered sugar
1 tablespoon melted butter
Combine the flour, shortening, brown sugar, melted butter, egg yolk and salt into a bowl and mix well together.
You should get a crumble mixture like the photo. If the dough is too dry, add a tablespoon of water and add it to the mixture. Only add one tablespoon at a time to make sure the batter doesn't get too sticky.
Next roll the mixture into one inch balls. Put them on a lightly greased cookie sheet and take your pointer finger and gently press down into the middle of the ball. It will create a tiny indent you will later use for your jelly.
Once baked, take a 1/2 teaspoon measuring spoon and scoop the jelly into each shortbread cookie. Add the powdered sugar/melted butter mixture (optional) to add some sweetness and to finish off. I always add the mixture in a ziploc baggie and then snip the corner to make pouring easy.