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A husband and wife photography and videography duo documenting intimate and joy-filled weddings in Columbus, Ohio and Southern California with a photojournalistic style.

Filtering by Category: Personal

Our Wedding // The Goodone's // Modjeska, California



September 1, 2016 was the day we became one. Brandon and I went through many different scenarios of what we wanted to do for our wedding, but in the end the choice was clear and easy. In a sense, we eloped but had his parents and sister plus my mom there to bear witness to our union.

Prior to our actual wedding, we did a symbolic ceremony with my dad so he could "give me away". He was going through cancer treatment and was unable to fly to California for our actual wedding. (There are some photos of Ohio mixed in with the California photos - I promise California isn't that green!)

We decided on the Tucker Wildlife Sanctuary in Modjeska Canyon, CA. It’s one of the many place Brandon took me to on my first trip to California. It’s a steep hike up a hill and then a plunging drop into a beautiful canyon that lay below, filled with the leftover remains of an old river bed. 

Our plan was simple, hike into the canyon and get married just as the sun was hitting the top of the mountains surrounding us. But with all plans nothing ever goes as planned. The morning of our wedding I got a call from Brandon saying that the canyon was on fire and we need to find a new place to get married. After an hour of trying to “figure” it out. We got word that the wind was blowing the fire in another direction and that they canyon was safe...for now.

Off we headed to the Wildlife sanctuary. We decided that we wouldn’t go into the canyon just incase the wind blew and flames arouse. To the top of the hill we hiked, our families, pastor and our cheerful gang of videographers and photographers.

There on the side of a hill we got married, vows were exchanged, a kiss was given and confetti was thrown (it was biodegradable, don’t worry, I care about the environment too you know!) We had a mini reception at Brandon's parents house with some close friends and family, it was simple and lovely! 

Many people ask me, especially with being a wedding photographer, if I missed having a big wedding, and to put it simply - no, I didn’t at all, we followed are hearts and took the leap, I am thankful we did, because it was perfect in every sense of the word. I think it’s important to honor your family, but in the end it’s your wedding day and you need to follow your heart and soul. Like I said before, I am so happy we did what we did. It was stress free (well, almost, fire … you know) full of love, and laughter.

My dress was made my the loveliest seamstress in Cambodia! I picked the fabric and drew a picture of what I wanted and she made it come to life! The floral crown was made by my mom the morning of our wedding from clippings of pepper tree out of Brandon's parents yard! 

Wedding Video By: Memo Collective // Abe and Rachel, the two behind the video are the most amazing humans! I am so thankful our paths crossed a few years ago and that they were able to help retell the story of our day for our families and friends who weren’t there at the wedding itself!

Photography By: Jenna Powers Photography // She’s my BEST FRIEND! It was so much fun having her there not only has a photographer but also as my honorary bridesmaid. She’s a total babe and I wouldn’t have wanted anyone else to document our day for us!


Evelyne + Charles // Almost Married!


Evelyne and Charles (AKA my fiancé and I) are so excited to get married! In a few short months we will be starting our lives together! We were talking about how we haven't done photos in a while, so we changed that! We went to the Secrest Arboretum in Wooster, Ohio. All of the flowering trees are in full bloom and absolutely stunning! Seriously in love with all of the vibrant colors there! 

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Also...May the 4th be with you! 

Healthy Pumpkin Pie // Baking With Mom


I love baking and cooking with my mom. A few weeks ago, she wanted to teach me how to make a pie completely from scratch. First she showed me how to make the best crust ever using lard, YUM! For the filling we decided to use pumpkin that she canned a year ago, another YUM is in order. We made two pies, one she made and the other I made, hands on teach ... it's the best. My mom made a traditional pumpkin pie and I made a more healthy version using coconut milk and palm sugar instead of evaporated milk and normal sugar. Recipe for my pie is below. Happy Thanksgiving!!!! 

Since I can remember we have always gotten our eggs from local Amish families. $1.75 a dozen, I can't complain! I can't imagine buying eggs from a store anymore. It's so much fun to go to their farms and see the chickens that laid your eggs earlier that morning, can't get it any fresher than that! 

We got the lard for our pie crust from an amazing local market - Local Roots - I love shopping for groceries and other little goodies there because I know where it all comes from + they have the best lunch ever! 

I love taking photos of my mom baking, she hates having her hands in photos, but I feel that they have so much knowledge and wisdom in them that I just have to photograph them, thanks for putting up with me mom! :)

Before mom taught me how to lay a pie crust into the dish I would always tear it and mess it up because I was pushing it down in instead of gently sliding it down in. She taught me how to make a beautiful edge on the crust too. 

It's really hard to blog about pie when you don't have any in front of you to eat. I know what I'll be doing later today. PIEEEE!!!! 

The pie that is being poured above is the healthier take on pumpkin pie, it's lighter in color because of how much coconut milk I used in it. I am a huge fan of coconut milk, if I can substitute it for milk in recipes, I will. There's a photo of my mom too, isn't she beautiful!?

Recipe time!!!

I found an amazing recipe online from Food Babe (her recipe is linked with her name!) I added a bit more spices then she has in it, just because I like a lot of spices in my pumpkin pies. 



1/2 cup coconut palm sugar

1 1/2 teaspoon cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground clove

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamon

1/2 teaspoon sea salt

2 large eggs

1 can (15 oz.) 100% pure pumpkin (we used our own that we canned a year ago)

1 can (13.5 oz.) full fat coconut milk

1 unbaked 9-inch pie shell (obviously we made our own)


1. Preheat oven to 375 degrees.

1. combine all filling ingredients in a bowl and puree with a stand mixer

3. Pour filling ingredients into pie shell

4. Bake for 50 minutes or until you can insert a knife in the center and it comes out clean

5. Cool on wire rack for 2 hours. Serve immediately or slide that bad boy into the chill chest 

6. Heap a giant pile of coconut whipped cream on top (recipe for that below)




1 can (13.5 oz.) full fat coconut milk

2 teaspoons powdered sugar

1/4 teaspoon vanilla extract


1. Place the coconut milk into the chill chest overnight (I always have a can ready in the fridge, because let's be honest, who plans ahead...)

2. Throw whatever bowl you will be using to whip the coconut cream in the chill chest for 5 minutes just till it's chilled. (you can wrap a damp rag around it if you want it to cool off faster)

3. Take the can and the bowl from the chill chest and turn the can of coconut milk upside down and open the side that is now facing up.

4. Discard the liquid (you can save it for another recipe) 

5. Once the liquid is removed you will see the coconut cream in the bottom of the can, scoop it out and place it in your chilled bowl with sugar and vanilla extract. Whip the mixture until it's fluffy. It won't take long at all.