Blog Post - Day in a life - Lucy Jane Photography
It all started when super woman showed up at my door…
Meet Lucy Jane Harvey - A mum of two, a wife, a photographer, who also has two other side hustle jobs, she is the one behind the beautiful photos on my website.
Lucy starts her day early wrangling her two gorgeous kids to preschool before she hits the gym (fitspo mum goals) before she launches in to her photography work for the day. Lucy tries to book only one shoot per day (it doesn’t always happen that way) and honestly I saw firsthand why at our shoot. The time it takes to set up, brainstorm, create and then recreate for the perfect shot is a process. I was lucky enough to work along-side her and watched in awe as she made the magic happen. Lucy has a knack of making you feel super comfortable and directs you for the very best shots.
4 hours later we finish our shoot and even I felt exhausted I just knew she understood the assignment for the linen perfectly and these photos were going to be what I envisioned. My heart warmed as I said a huge thank you and off she trotted. Next stop is off to up pick the kiddies from preschool and then home to make dinner for the whole family. Later when the kids are tucked up, Lucy makes a cup of tea (she is English after all) and starts to edit the photos from previous shoots. Absolutely no time for Netflix!
Lucy is inspiring in many many ways, she works hard and is so detailed at what she does and she does it extremely well.
Ever thought about using a photographer for Maternity, New born, Engagement, Business. I guarantee you that Lucy will not disappoint.
Lucy’s favourite thing to cook for the family is —- try recipe here:
Family friendly - Spaghetti & meatballs with hidden veg sauce
For the meatballs
300g good quality pork sausage
500g lean beef mince
1 small onion , coarsely grated
1 carrot , finely grated
1 tbsp dried oregano
50g parmesan , finely grated, plus extra to serve
1 medium egg
1 tbsp olive oil
For the tomato sauce
1 tbsp olive oil
1 courgette , coarsely grated
3 garlic cloves , finely grated
1 tbsp tomato purée
pinch caster sugar
splash red wine vinegar
2x tins chopped tomato
To serve
cooked spaghetti
Method:
STEP 1
Squeeze all the sausage meat out of the sausage skins into a large bowl and add the mince. Tip all the rest of the meatball ingredients, except the olive oil, into the bowl and season with black pepper then squish everything together through your hands until completely mixed. Keep an eye on younger children to make sure they don’t taste any of the raw mix.
STEP 2
Roll the meatball mix into walnut-sized balls and place them on a plate.
STEP 3
Make the sauce - Heat the oil in a large saucepan. Add the courgette and garlic and cook for 5 mins until soft and mushy. Stir in the tomato puree, sugar and vinegar leave for 1 min then tip in the tomatoes and simmer for 5 mins. If your children like courgettes then you can leave the sauce chunky. But if, like mine, they hate courgettes then blitz the sauce with a hand blender – either way continue to simmer sauce gently while you cook the meatballs.
STEP 4
Heat the oil in a large frying pan and, working in batches, brown the meatballs on all sides then pop them into the sauce – continue to simmer the sauce for 15 mins, stirring very gently until the meatballs are cooked through. Serve with cooked spaghetti, extra grated Parmesan and a few torn basil leaves.