It's OK-Kate Uhry photography

On being authentic…

This week has thrown me for a loop… in all ways. Aside from dysfunctional politics in Washington, I have felt that I am questioning everything I do. While the word authentic has become totally over-used I think that when it comes to being a photographer (or any type of artist), that it is so important. Which has led me to wondering if what I do is important.This morning I thought I should just start working as a photojournalist again, and that weddings, kids, etc are just not important. My work was criticized as “too artsy” for wedding photography. I’ve been told my pictures are overly saturated, too bright, or that they were “too light and pastel-ish”. Both by top wedding industry leaders. Here is the thing. The moment you start to do something for someone else, and not for you, or your clients, you loose it. The “it” being that thing you have that made you popular in the first place. I never have been a person to try out trends when it comes to photography. I usually go with my gut. If a client is drawn to my portfolio, that is really all that matters?! I have to remind myself when that little voice in my head screams at me “just do it, do what you love”, the right people will come to you. I don’t fit into a niche in the industry. I appreciate the times my weddings’ have been featured in magazines’ and bridal blogs, its not what drives me. So when I hear the voices of negativity I tell have to tell myself It’s OK. IT’S OK

Here is the thing that I know… what makes us different, or non-conforming is what makes us unique and (err) authentic. So lately I just keep saying (in my head) ‘you do you, ill do me’. That goes for politics as well. Keep going, keep working keep producing art and words and be authentic.


Banner made by Ashley Durrand available to purchase here.

home-made-pretzel-recipe Kate Uhry

-Pretzel-Rolls-Recipe_Every once in a while I crave those hot street pretzels you buy on the streets in NYC. I grew up looking forward to one every time I stepped out of the Museum of Natural History n a cold winter day. Bakery’s in CT just don’t make warm pretzels (or if they do tell me where?)! So I found a simple recipe I thought I would share. Hope you enjoy!

1 cup milk
1 1/4 -ounce package active dry yeast (2 1/4 teaspoons)
1 tablespoon packed light brown sugar
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon fine salt
2 tablespoons unsalted butter, at room temperature
Cooking spray
1/2 cup baking soda
1/4 cup coarse sea salt, plus more for sprinkling
1 large egg, lightly beaten

Here is what you do:
Warm the milk in a small saucepan until a thermometer registers 110 degrees F. Pour into a medium bowl; sprinkle with the yeast and let soften, about 2 minutes. Sprinkle with the sugar and set aside until foamy, about 5 minutes.
Combine the flour and fine salt in the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and butter and mix until the dough is slightly smooth and soft but still sticky, about 2 minutes. Coat a large bowl with cooking spray; add the dough, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
Generously coat a baking sheet with cooking spray. Turn the dough out onto a lightly floured surface. Stretch into a 16-inch-long log, about 2 inches wide; cut into 8 even pieces. Roll and stretch each piece into a 6-inch-long rope, then wind into a coil; tuck the end underneath. Transfer the rolls to the baking sheet and cover with plastic wrap. Let rest at room temperature 15 minutes, then refrigerate until slightly puffed, about 2 hours.
Preheat the oven to 400 degrees F. Fill a large pot or deep skillet with 3 inches of water. Add the baking soda and 1/4 cup coarse salt and bring to a boil. Add half of the rolls and cook until slightly puffed, about 1 minute, flipping halfway through with a slotted spoon. Recoat the baking sheet with cooking spray and return the rolls to the baking sheet. Repeat with the remaining rolls. Brush the rolls lightly with the beaten egg, then sprinkle with coarse salt.
Transfer to the oven and bake until the rolls are deep golden brown, 18 to 20 minutes, rotating the baking sheet halfway through. Transfer to a rack and let cool 10 minutes on the pan, then remove the rolls to the rack to cool completely.
Recipe via

frame-shop-banner-kate uhry photoChose a layout option, (pictured here design layout 2) and I will include a simple DYI guide, exactly measured out for you so it is so simple to hang. Or, if you are not into it, you can hire me for design services, I take a look at your space, measure, deliver and hang! Voila! The white frames are so cheery and bright for a modern, laid back look. COLLECTION 1 whitekate-uhry-photo-gallery wall COLLECTION 2 espresso

I love the simple espresso frames, especially with the black and white photos! This collection may be my favorite. Still avaible is our signature barnwood frame, in all differnt sizes (note any frame any size). Barnwood frame shown below.  The “grab and go” collections are all wood, and made in the USA. Images are easy to swap out if you ever want to update them. Frame-shop-Kate Uhry

COLLECTION 3 gray barnwood

I am beyond happy to be able to share this service for all my clients. As I mentioned in my last post, it is so important to me to make sure that you have a beautiful tangible item from your photo session or wedding!

Thank you to Design Aglow for their amazing support for creatives! I couldn’t do half of what I do without the amazing creatives that suppport photographers.  Becasue I am so super excited to help design a gallery wall, I am offering 10% off any gallery collection! email me directly if you are interested in learning more!