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We had such a fun Saturday with Brooke & Tyler! Personally, I love outdoor weddings and couldn’t have been more thrilled to shoot in such a beautiful location!

Brooke, a coal-miners daughter, and Tyler, a simple coal-miner himself, had a very unique way of saying their vows! They wanted personal vows, but they couldn’t read them themselves without tearing up (sooo cute! :)), so they had their officiant read them instead! How cool?! I had never thought of doing that before!

Brooke also surprised Tyler with a second gorgeous/ super sassy wedding gown at their reception! Check out their same-day-edit to see for yourself!

I’d like to give a shout out to Andy, one of our interns, for braving the heat with us and joining in all the fun that was Brooke + Tyler’s big day!

Until next time!


captured in frames – St. Louis Wedding Videography


One Step At A Time

Today I wanted to share my favorite recipe that I have come across since we’ve started our wedding diet. It’s absolutely delicious and moderately healthy! (And Jimmy likes them, so that’s saying something!) What could be better?! 🙂

Baked Mexican Arancini (Rice Balls)
They are so delicious!


4 c. cooked white rice
2 eggs
1/4 lb. shredded cooked chicken breast
1/4 c. Rotel*
1/4 c. Greek Yogurt
3/4 c. shredded cheese*
Pinch of cumin
1/2 tsp. chili powder
1 c. breadcrumbs

Arancini Ingredients

Arancini Ingredients

Combine rice, 1/2 c. shredded cheese, and 1 egg. (I do this the night before and let the rice chill in the refrigerator over night. In my experience chilled rice is easier to work with.) Set aside.

Combine chicken breast, Rotel, Greek yogurt, 1/4 c. shredded cheese, cumin, and chili powder.

Preheat oven to 375 degrees.

Form each arancini by scooping 1/2 c. rice mixture into palm and then smashing it flat. Place 1 tbls of chicken mixture in center of rice. Fold rice around chicken mixture and roll into a ball. Repeat this process until all rice has been used. You should have 8-10 arancini.

Whisk remaining egg. Dip each arancini into the egg and then in breadcrumbs.


Bake arancini on a well oiled baking sheet for 25 minutes, or until golden brown. Serve warm and enjoy!

* I used Mexican Lime & Cilantro Rotel and reduced fat monterey jack & cheddar shredded cheese.

This recipe is a little messy but very delicious! Just a tip: As I am forming the arancini into balls, I try to keep my hands damp so the rice doesn’t stick. It helps out a lot!

If these didn’t have so much cheese I would eat them every day. Oh well! Wedding body, here we come!


captured in frames – St. Louis Wedding Videography


Back On Track

Hello again!

I mentioned in an earlier post that I intended to purchase a paper flower punch. Well it finally arrived!…Along with my paper heart punch. 🙂

When I went shopping for the flower punch I came across a heart punch and had yet another wedding decor idea. I’m full of DIY travel themed wedding ideas lately! I stay awake all night thinking about it! Haha!

Anyways, Jimmy and I have decided to make paper heart map garland to string up at our reception and this is how I did it.

My tools
Along with the flower punch I picked up some self-laminating paper to make the hearts a little thicker. They are now also water proof (just in case it rains…I am crossing my fingers that it doesn’t!). After laminating the map, I used the punch to make the hearts.

Punch out the hearts

The hearts are two inches in diameter so I hope they are big enough. These pics will give you an idea of what it will look like.

My map hearts!

My map hearts!

After all of the hearts are punched out I will string them up with heavy hemp twine, which I haven’t had a chance to purchase yet. I’ve also thought about adding burlap flowers to the garland. We’ll see how it goes!

As always, I will post pics of the garland once it is finished! I believe we are well on our way to having a very travel themed wedding! So excited! 🙂


captured in frames – St. Louis Wedding Videography