Tag: Jessica Soga

A Hudson River Romance~

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Way up on the Hudson River line in an old farm house lived a fluttery winter romance around a roaring fire, streaming Dutch window light, and a moveable feast tucked away atop Strawberry Hill…

Prop Styling: Meagan Camp (@MeaganCamp)

Wardrobe Styling: Jessica Soga (@sundaystrollnyc) (SundayStroll.tumblr)

Hair & Makeup: Sarah Wolfe (@makeupandmayhem)

Models: Adam Caparell (@AdamCaparell) & Kristina Velkova

Location: Strawberry Hill Estate, Rhinebeck, NY

All wardrobe and prop credits can be found in the current issue of Rue Magazine!

Coney Island’s Summer Love

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“I met her at the Burger King we fell in love by the soda machine

So we took the car downtown the kids were hanging out all around

Then we went down to Coney Island on the coaster and around again

And no one’s gonna ever tear us apart cause she’s my sweetheart …”

                                                                      ~The Ramones

ORB Models Mary Kate & Brett styled by Jessica Soga & Kylie Fife Hair & Makeup by Virginia BradleyPhotographed for Working Class Magazine’s Summer of Love issue! ♥

HEY! Working Class is on KICKSTARTER! Please support the arts and keep this Brooklyn based zine going, they’d greatly appreciate it! The editors are offering all kinds of fun bonuses to match your donation- even coming along on a shoot like this…. though I may put you to work. I kidd…. maybe. 

A Warm Winter Meal

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Light the candles, get out the lace. Enjoy this beautiful simple meal that will warm you on the inside out.

Styling and Art Direction by Jessica Soga. Food Styling & recipe by Molly Shuster. Dipped silverware and homemade placemats and napkins from the DIY article by Christy Pitre. Images and outtakes from our table top collaboration shot in Brooklyn this past Autumn for Working Class Magazine.

Cornbread

1 1/2 cups flour
1 cup polenta (yellow cornmeal)
1/2 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt

3 eggs, beaten
1/2 cup canola oil
1/3 cup crème fraiche
1/3 cup whole milk

Preheat oven to 350. Grease and flour an 8×8 metal baking tin. In a large bowl, mix dry ingredients until thoroughly combined. In another bowl, mix wet ingredients. Add the wet mixture to the dry, stirring until combined. Pour mixture into greased tin and place in preheated oven. Bake 35 minutes or until a toothpick comes out clean.