Updated free pastel social media icon set.
As requested, here are the added icons plus the google plus icon I somehow forgot to include before.
This set includes:
Facebook
Twitter
Pinterest
Google plus
Email
Instagram
RSS
Good reads
Tumblr
Flickr
Etsy



Thanks to Gina of DigitalDesignEssentials for  the ribbon and frame used in my image here. They have lots of fun scrapbook things.  visit them for creative inspiration.

Download here It should download automatically.

If you like them please share, pin, tweet, comment.  Leave a link in your comments to your site where you use them I’d love to see those icons at work .

 

The photographer amigos and I next headed down a one lane forest road into the steep valleys of North Carolina.

 

They didn’t get very far before somebody had to stop because they saw something.

 

 

They got out their gear

 

 

and set it up all over again.

 

 

They checked settings,

 

 

and changed lenses again.

 

 

These hounds were waiting  to get out and enjoy the day too.  I told them they were cute as I walked by but they just gave me that sad look.

 

 

While others shot from the bridge I stumbled down the bank because I thought I saw a picture in the middle of the brook.

 

 

Later in the day I was driving by a farm thinking there might be some good picture on this road.

 

 

Chris was already there thinking the same thing.

 

 

Chris is very focused about what he does. He does not partake in conversation while photographing.

I saw some of his work that evening. Wow. Maybe I should try not talking. On second thought Nah, ain’t  going to happen.

 

 

 

Then we all met back at the house and learned a few things about editing before dinner. I’m sure some things went right over my head but I still picked up a few useful pieces.

 

 

 

Brenda found these reflections and water patterns in the river. I like them, nice job.

 

 

 

 

Paul made an outstanding sweet potato soup.

I didn’t see him make it so I don’t know what all went into it but it sure was good.

 

 

 

I’m looking forward to seeing all of the amigos again next year.

 

P.S. As soon as I get Paul’s recipe I’ll have to make it again and share it with all of you.

 

The three amigos came back and this year they had multiplied! There were nearly a dozen who came to town for the fall foliage. Large Groups of Photographers don’t stay in a large group long, they see different things and wander off.

This morning I joined the most late departing group. Others had left their nice warm beds much earlier and stumbled off in the dark for places they just had a hunch would be perfect in morning light.

 

Just before the sun came around the mountain they  hurried to their chosen spots. 

 

 

They set their cameras just the way they wanted them. 

 

 

 

  And waited.

 

 

 

 

 

They bracketed like it was going out of style.

 

 

 

As the sun came up You could hear the click click of the shutters all up and down the bridge.

 

 

 

Later they’d take their bracketed images and make them into one HDR image.

 

 

Burt saw the light change. I didn’t, I was busy standing in the middle of the road to get the picture.

 

 

That’s James from St Louis. Who needs a tripod anyway?

 

 

Johnny Nikon and

 

 

Paul are from the other side of the hill (North Carolina).

 

 

Brenda came from Florida.

 

 

Burt came from Missouri

 

 

Then they decided to pack up and go somewhere else… Where? They had an idea but planned on changing their plan if anything interesting caught their attention along the way.

 

 

These cranberry cookies are the healthier version of the cinnamon swirl cookies I made earlier this year.

They remind me of Fig Newtons. Very munchable.

 

 

In a bowl grate some lemon zest or orange zest. I think orange zest would be best but lemons is what I had on hand so lemon zest it was. Then add butter and sugar and cream together.

 

 

Then vanilla, and

 

 

eggs.

 

 

beat them together.

 

 

Add in flour, cinnamon, baking powder and baking soda

 

 

and mix together.

 

 

Refrigerate dough for an hour or overnight.

 

 

 

Divide dough in half and roll out about 1/4 “ into a rectangle on waxed paper dusted with flour

 

 

If your rectangle looks like mine you can just trim it into a better rectangle shape.

 

 

I used half blackberry jam and half strawberry cranberry jam.

 

 

And dried cranberries

 

 

Spread a layer of jam on

 

 

and sprinkle with dried cranberries.

 

 

If you think it needs a little Tennessee orange you could sprinkle in some papaya chunks.

 

 

Using the waxed paper to help, roll up the dough and refrigerate or freeze for an hour or longer. Repeat with the other half of the dough.

 

 

When you’re ready to bake them slice 1/4-3/8” thick slices off of the “log”

 

 

Bake at 375 for 10-12 minutes or until bottoms are lightly browned.

 

 

Serve or freeze for later.

 

Cranberry swirl cookies

Adapted from Martha Stewart and Taste of Home

Dough

• 1 stick butter, softened
• 1 cup granulated sugar
• 1/4 teaspoon freshly grated orange ot lemon zest
• 2 large eggs
• 1 teaspoon vanilla
• 1 tablespoon cinnamon
• 3/4 teaspoon baking powder
• 2 1/2 cups whole wheat pastry flour, plus more for rolling dough out
• 1/2 teaspoon baking soda

 

Filling

• 10 ounces blackberry, strawberry/cranberry jam or any thick spreadable jam you want
• 1 cup dried cranberries

     to make the dough: Beat butter, sugar, and orange zest until smooth, . Beat in eggs and vanilla.  Add flour, cinnamon, baking powder, and baking soda and beat until just combined. refrigerate for 1 hour (or overnight).
  Divide dough in half, Turn half the dough onto floured waxed paper. Roll into a rectangle about 1/4" thick, trim edges straight if necessary. Repeat with remaining half of dough. refrigerate or freeze until firm but pliable.
    For the filling: Mix jam in a small bowl until sorta spreadable. Spread evenly over rectangles. Sprinkle dried cranberries over jam. Starting on a long side, roll the rectangle into a "log",  Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
    Preheat oven to 375 degrees. Cut each log into 1/4-inch-thick slices.  Bake at 375 for 10-12 minutes or until bottoms are lightly browned.    Serve or make ahead and freeze for later.