For the past year, I've been toying with the idea of starting my own photography business someday. It's something I really love, I enjoy all aspects of it, and I think it will fit in well with our family goals. It's challenging, it's rewarding, it's personal, and it's a huge leap out of the box for me. I don't know squat about business. I'm not super with people, especially with people I've just met. I don't "think" as an artist, I still think like an engineer. And I CANNOT STAND the idea of selling to people. As in upselling, the hard sell, sales tactics, targeting clients.... It all makes me want to puke. But, I do want my business to be successful. Duh!
So, I decided the time to do this thing is now. I'm more than happy to start off slow. Jacob is still very much a baby, and time with him and Jordan is priority uno. But something lit a fire under me this summer, and in the past month I've made a small website, done some free shoots for friends to build up a portfolio, got set up with a pro lab, and today I spent all day in a seminar learning how to operate a business in New Mexico (translate: how to pay your taxes; and man, are there a lot of taxes). My official start date is 10/01/10. Seems like a lucky number. We'll see :-)
You can check me out. The link is now added to the column on the right.
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Summer Vay-Cay 2010
Kropka family updates from our new home in the ABQ.
Other Kropka Links
What's Cookin'
Fall Risotto
Risotto recipes are a real pain to write out, so I'm going to assume if you're willing to try a risotto recipe, you already know the basics. Here's my latest twist on one of my favorite dishes. You mix in to the basic recipe:
- large onion, well carmelized
- half head of garlic, roasted at 400 for 1 hr, w/olive oil
- package of cubed frozen butternut squash, cooked on the stove in a little stock
- chopped fresh sage fried in butter
- splash of Chardonnay, which pairs awesomely with this meal (I like Clos du Bois)
All of my risottos use top quality organic chicken stock (std sodium, but I never add salt to the recipe), olive oil AND butter, and are finished with half-and-half and parmesan. It is soooo good :-)
Risotto recipes are a real pain to write out, so I'm going to assume if you're willing to try a risotto recipe, you already know the basics. Here's my latest twist on one of my favorite dishes. You mix in to the basic recipe:
- large onion, well carmelized
- half head of garlic, roasted at 400 for 1 hr, w/olive oil
- package of cubed frozen butternut squash, cooked on the stove in a little stock
- chopped fresh sage fried in butter
- splash of Chardonnay, which pairs awesomely with this meal (I like Clos du Bois)
All of my risottos use top quality organic chicken stock (std sodium, but I never add salt to the recipe), olive oil AND butter, and are finished with half-and-half and parmesan. It is soooo good :-)
Kropka Family
Summer Vay-Cay 2010
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