It’s almost summertime around here y’all.  That means LOTS of sprinkler time to avoid the sweat.
It also means PSYCHO busy wedding season is about to commence.
Still remembering to enjoy the time I get to be just a mom during the week between shoots and trying to stay sane to keep up with all the incredible work.  Some more shoots over the next week and an incredible wedding this weekend before a semi-break and even a little vacation with my man to start the summer off right.

I am so pumped to finally be getting around to showing you some amazing weddings we  have been blessed to shoot so far this year.  So get excited for those along with all the awesome sessions you have seen teasers of and TONS of bridals.  Man…this is gonna be fun…I cannot wait to show them all off!!  So, stay tuned, and have an amazing weekend in the meantime!!

And just because yall have really seemed to enjoy it.  Here is another recipe success from Casa de Hornberger this week.
CRAZY EASY…and super YUMMY!!
Bon Appetit

Breaded Pork Cutlets

1″ slices of Pork Tenderloin.
Season with:
Salt and ground black pepper to taste
Mix on plate:
3/4 cup fresh breacrumbs (we did wheat breadcrubs)
1 tsp crushed thyme or oregano
Dredge the pork in:
1/2 cup all purpose flour
Shake off the excess and dip in:
1 large egg, lightly beaten
Coat the pork with the breadcrumbs and set aside on a plate. Heat a large skillet over meduim/high heat:
1 tbs unsalted butter
1 tbs olive oil
Saute for one minute each side. (I would also reccomend covering them as you saute)
Now enjoy!