Thanks for stopping by the blog! I'm Whitney, wife to Romain, dog mom to Daphne the dapple dachshund and Howie the polka-dotted pittie, photographer of vows and promises and storyteller of all kinds of love.
Thanks for stopping by the blog! I'm Whitney and my husband, Romain, and I are a wedding photography team based out of Raleigh, North Carolina. We are excited to share our recent work and a little peek into our lives!
If you’re anything like us, you’ve been really treating yourself over the holidays and your body is screaming at you to eat a vegetable. I was actually craving a salad yesterday – which doesn’t happen often. This is a quick go to salad that Romain likes to whip up on weeknights, or for easy lunches. The green beans, eggs and potatoes require boiling, but other than that, it’s really just putting the rest together.
Typical ingredients include:
Boiled Eggs (personal preference – boiled for 7 minutes for a slightly runny yolk)
Tuna (we used canned tuna in olive oil)
Boiled new potatoes
Lettuce (Boston or butter)
White Wine Vinegar
1/2 Shallot (minced)
Dijon Mustard – about a teaspoon
We use the typical vinaigrette ratio, which is 3 parts oil to 1 part vinegar. Just whisk together and enjoy!