Christene Schaaf, Photographer

About C.S. Photography, Inc.

C.S. Photography features the unique Home.Life.Art family sessions and Bébe Firsts sessions. What is Life Art? Well...Life Art is YOU! It is the relationship that is captured between family. A moment... a portrait created by me and turned into beautiful Life Art décor that makes you smile every time you walk by it and inspires your home to greet you.

My blog is filled with the inner workings of my photography passion. I will be featuring sneak peeks, tutorial tidbits, Life Art Décor suggestions, product offerings, client gallery designs and inspiration.

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Archive: ‘Recipes’

Roasted Eggplant Garlic & Feta Dip & Spicy Roasted Eggplant | Virginia CSA

Friday, November 2nd, 2012

Are you brimming with eggplant like we are this fall? We started our CSA (community supported agriculture) with New Earth Farm a few weeks ago and I’m so excited to start cooking with some new and local produce. I thought it might be fun to start sharing a few recipes that I come across using our local Virginia produce. Hubby picked this recipe out for a few of the eggplant and I began tweaking it.

Roasted Garlic Eggplant and Feta Dip (original recipe found here)
2-3 smaller variety eggplants (or 1 medium eggplant)
1 head of roasted garlic
2 T lemon juice
1/4 c extra virgin olive oil
1/2 c feta cheese
1/2 c chopped onion
1 small bell pepper chopped
1 jalepeno pepper seeded and minced
2 T fresh basil
1 T chopped parsley
1/4 tsp cayenne
1/2 T honey or to taste


To roast the head of garlic, begin peeling the outer shell while keeping the individual cloves still intake as a whole. Cut off the tips of the cloves and drizzle with olive oil. Wrap in tin foil and bake in oven at 350 degrees for about 25-30 minutes or until the cloves are easily squeezed out of their shell.

To roast eggplant poke a few holes into the eggplant and place on baking sheet lined with tin foil. Broil the eggplant turning often. Smaller eggplant will take about 10-12 minutes to broil. Increase the time for thicker eggplant. Like the original recipe says, skin will be charred and a fork easily inserted at the top of the eggplant near the stem when it is ready. Remove from the oven and let cool for a few minutes to touch. 

Cut the eggplant in half and scoop out the flesh. Add lemon juice to flesh. Add oil and stir. Add remaining ingredients including the roasted garlic cloves and stir. Serve warm with pita chips.

Spicy Roasted Eggplant

Tomato sliced thin
Extra virgin olive oil
Black Pepper
Red Pepper Flakes
Italian Parsley

The upper right picture is the roasted spicy eggplant that I came up with. It makes for a super easy lunch. Cut eggplant into thin 1/4″ slices. Top with thin slices of tomato. Drizzle with extra virgin olive oil and sprinkle with black pepper and red pepper flakes to taste. Top with italian parsley and roast on baking sheet at 350 degrees for about 12-15 minutes or until done.

Hope you enjoy!


Vacation Rewind | Oregon Coast

Thursday, October 27th, 2011

We took this trip in September. Yes, I’m a little behind. But it’s funny how you can take away the silliest memory from a trip. In this case it was the food. One of our stops was at the WildSpring Guest Habitat in Port Orford, Oregon. We fell in love with this bed and breakfast and decided to cut our trip a few days short just so we could afford to stay here a couple days and I’m so glad we did. And Michelle is an amazing cook. I’ve made this dish of her’s a few times. It’s incredibly simple and so delicious!

WildSpring’s French Toast Custard: (From WildSpring’s recipe)

I keep a bag of cut French Bread cubes in the freezer – Ray’s /French Bread Loaf (this is like a dense Italian bread…it does not have the crackling crust of typical French bread), cut into 1″ cubes – leave the crust on.

Start by taking out the pan you want. This recipe is for 6 – 8 people…so a deep dish pie pan is perfect. Put enough handfuls of the bread cubes on it to cover the bottom…no stacking…you want it to be moist, with a layer of custard at the bottom after it cooks.

4 eggs
3 3/4 C milk (I use about 1/3 C of hvy cream, the rest 1% milk)
1/2 C packed dark brown sugar
1/2 t of vanilla,
1/8 t salt
2 dashes nutmeg

Beat WELL. Add bread to mixture, mix gently so bread is covered. Let soak while you brush crumbs from pan and rub all over with either butter or a piece of coconut oil (at room temp it’s hard). Pour egg/bread mixture into it, sprinkle top with cinnamon. Bake 350, for about an 1 hr – 1 hr 15 min. Turn pan around when half an hour is left to promote even browning. You want the top to be puffed and golden brown.

And FYI…to size the recipe, for each egg, you add roughly a shy 1 C of milk (a couple of T less), a shy 2 T. of packed dark brown sugar, small dash salt, med dash nutmeg, 1/8t. vanilla. The cook time will vary according to how big the recipe.

Warm Berry Sauce
2 C frozen berry mix (I use CostCo’s Triple Berry Blend, with a small handful of Marionberries or frozen blackberries thrown in to soften the flavor)
1/3 C sugar (depending on taste)
Splash of orange juice, dash of lemon juice
1 T rice flour

Heat berries, sugar, orange and lemon juices over low until sugar is dissolved, taste if needs more sugar. Sprinkle a T of rice flour, stir gently and see how thick it is after a few minutes….if it needs water or more flour for the right pouring consistency. When done, take off heat…it should be warm but not hot when served.

So I thought I’d share a few more pictures from Port Orford. This one was our cozy cabin in the woods. See why we fell in love?!

We grabbed a few sandwiches and headed down to the beach for a picnic. Nothing is more relaxing than listening to the Pacific Ocean waves crash along the shoreline.

I still have more pictures to share from Oregon. One of these days I will have time to go through all of them! In the meantime, try the french toast custard! Even my boys love it. ;)


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