Portraits with Becca

We’ve been trying to figure out what to do about wedding photography. We’re leaning away from hiring a photographer for wedding day. But we also wanted some really nice photos of us that didn’t involve Missy holding the camera at arm’s length. So when our friend Becca Dilley mentioned that she was participating in the Portraits with a Heart fundraiser for the Leukeumia-Lymphoma Society, we jumped on that. We weren’t really sure what to expect, but we knew Becca would be fun to hang with and is a great photographer. And we were totally right.

Portrait Session with Becca Dilley

We hemmed and hawed a bit on the matching vests. Are matching outfits too cheesy? Maybe a little, but I think it worked. That blue vest really brings out Missy’s eyes. And don’t down vests and jeans just scream autumn in Minnesota?

For the former and current Twin Citizens in the house, the location is on the Minnehaha Creek trail in the vicinity of the Lyndale Ave bridge. Minnehaha Creek is one of my favorite places in all of the Twin Cities. You’d never know you were smack in the middle of south Minneapolis.

Portrait Session with Becca Dilley Portrait Session with Becca Dilley Portrait Session with Becca Dilley

View the whole set.

See more of Becca’s photography on flickr, find out more about her services at beccadilley.com, and check out her blog for a running tally of recent projects (like ours).

Thanks, Becca!

Crockpot Veggie Chili (with Turkey) Recipe

Every time I tweet about this, I get asked what our recipe is, so I thought I’d publish for posterity. I forget where we got it from, but it started out as a veggie chili recipe. After the first batch we decided it was a little too lean, so we added the turkey to it.

1 package ground turkey
1 15 oz can black beans
1 28 oz can diced tomatoes
1 head cauliflower or broccoli
2 potatoes or sweet potatoes
1 onion (white, yellow, sweet, whatever)
4-ish large carrots
whatever seasonings you like


  1. Brown up the turkey and season heavily. I usually use some combo of cayenne pepper or chili powder, garlic powder, basil, poultry seasoning, onion powder, stuff like that.
  2. Chop up all your vegetables.
  3. Put everything in the crockpot.
  4. Season again. I usually just add extra garlic powder and chili powder or cayenne pepper at this point. Stir.
  5. Set the crockpot on low for 6 hours.
  6. Season again partway through (if you happen to be home). Stir again.
  7. Eat!

Usually I do the meat browning and can opening while Missy does all the peeling and chopping. Takes us about 15-20 minutes.

You could substitute fresh tomatoes if you want. We definitely like the sweet potatoes over regular potatoes. They add a little more sweetness which is a nice contrast and also plays nicely with the heat of the cayenne or chili. And they’re healthier. It never had enough kick until I started adding a third round of seasoning partway through the cooking.

What I like about it is it’s so lean. You can eat until you’re stuffed, but you won’t get that gross, I’m-full-of-meat feeling since you digest vegetables differently. I know some people have trouble feeling satisfied without meat or more fat, so a spoonful of sour cream in your bowl goes a long way, too.

Obviously, if you left the turkey out or substituted soy crumbles it’d be vegetarian. Vegan, even (I think). If you’re accustomed to eating meat, this mix of vegetables – especially with broccoli or cauliflower – gives it a lot of texture. I don’t think you’ll miss the meat, necessarily. But, like I said, we found it to be a little too lean for our tastes.

If you have any genius ideas for modifications or substitutions, do share.