Unleashed

I've officially been released into the art world! Here's the official media release from the Imperial. Im so honoured to have had such a good reception to my show so far, and to have the Imperial believe in me and support me! (As well, of course, as all of you!)

Actual release is a PDF format. Please don't mind the copy-and-paste!

MEDIA RELEASE

January 28, 2013

Media Release #13—04

Imperial Theatre

24 King Square South

Saint John, NB   E2L 5B8

Phone: (506) 674-4111

Fax: (506) 674-4141

www.imperialtheatre.nb.ca

Imperial Theatre Exhibition Committee presents

Evelyn McIntyre: Beginnings

Imperial Theatre — January to March 2013

Imperial Theatre Exhibition Committee (ITEC) presents a wonderful photography collection up-and-coming photographer Evelyn McIntyre of Saint John, NB.

Titled Beginnings, this debut solo exhibition features a varied collection of beautifully captured portraits taken around the city, artful studio work and even rugged coastlines. Whatever the subject or setting though, it is evident that the young photographer has a keen eye for detail, and the ability to make her subjects comfortable in front of the camera—which comes from an obvious deep love for her art.

ARTIST BIO

Evelyn McIntyre is a 22-year-old photographer from Saint John, New Brunswick. As long as she can remember she has been passionate about the art of photography, and shows no signs of slowing down in her photographic and artistic growth.

Evelyn has received a diploma in Photography and Digital Imaging from Holland College. She has been fortunate enough to have the opportunities to travel, and has met and worked with multiple acclaimed photographers in both Canada and England. While she continues to grow as an artist and up-and-coming businesswoman, she remains incredibly grateful to all of the opportunities that have shaped her into the photographer and person she is today.

Visit Artist website: www.evelynmphotography.com

Evelyn McIntyre’s Beginnings will remain on display in Imperial Theatre’s main lobbies until

March 18, 2013 and can be viewed during regular Box Office hours, as well as on performance nights.

—30—

For further information about this exhibition and more ITEC activities, contact:

Angela Campbell (506) 674-4103 or angela@imperialtheatre.nb.ca"

Awesome!!!

Evelyn

xx

Just a quick note!

Hi everyone,

Just a quick note to let you know I'm still alive! It's been more hectic then expected lately, but with all due luck, I'll have a proper blog post up by the end of the week. I've got about 3 begun that just need a little fine tuning.

Hope you're all having great days! It's been cloud 9 over here!

xx
Evelyn

A very content Evelyn in a very messy office (oops) after the Imperial launch!

Monkey Business

Laura, Anne, Laura and I met when we were eager students at Holland College in their photography program.

We bonded over some treasured PEI activities such as running through cornfields, having mini dance parties, and LOTS of snacks. These girls have scared the crap out of me in darkrooms after weeks of not seeing the sun, and have been models for photo shoots we did for projects and for ourselves. We've gone through the highest of highs (weddings, children!) to very low lows, and no matter what, we're there for one another.
School ended and we scattered across the provinces. We all stayed in touch, and made a tradition of meeting up at least once a year. Last year we headed to Moncton, armed with our cameras, soundtracks from the movies we love, and of course, a ridiculous amount of junk food.
We began to take photos in the area when we were stopped by a group of photographers walking down the street who introduced us to the legend, Douglas Kirkland (click on his name to go to his website- trust me, you'll be glad you did), and invited us to a talk he was having that night. We even got put on "The List"!
We had a great night, and another incredible memory got added to our list of wonderful adventures that tie us all together.

Im proud to say, without a doubt, they are three of my best friends.
They are as beautiful on the inside as they are on the outside.

Here are some photos I found from that fateful day that I hadn't gotten around to posting until now. Hope you enjoy them as much as I do!

Meeting the photographers on the street, including Douglas & his wife Francoise

Laura Deschenes

You can view her photography work HERE 

Laura MacInnis 

View her photography HERE

Anne Matheson 

View her photography HERE

Anne realizing we have nothing to wear to the talk!!

Laura, Anne, Douglas, Myself, & Laura

xx

Evelyn 

I'm only aloud in the kitchen when I'm NOT cooking!

My sister and I have a joke that I should have a blog about my adventures while cooking. Let me tell you, it's not because I'm a whiz in the kitchen! I've got skills- such as being capable of burning water, ruining Kraft Dinner, and getting things burnt on the outside but cold on the inside. My friends, I couldn't cook my way out of a paper bag.

But baking, baking is another story with me. I can bake. And I can bake well. Not sure how that happens, but I won't fight it! Of course, this doesn't mean I cant run into the occassional problem (such as the time I had to quadruple a batch of chocolate chip cookies because I used an american recipe and didn't realize measurements had to be converted- what a hard life I lead).. ANYWAY. I'm pretty good in a pinch.

A few weeks back I tried a recipe for home made bread that blew some socks off (and in a good way). It's super easy, and super tasty!

Here's how you do it:

CHIVES & THYME BREAD
MAKES 2 LOAVES

• 1 CUP WARM WATER (110 DEGREES)
• 1 PACKAGE ACTIVE DRY YEAST (21⁄4 TEASPOONS) 1 TABLESPOON WHITE SUGAR
• 6 CUPS WHITE BREAD FLOUR, DIVIDED
• 1 CUP MILK, ROOM TEMPERATURE
• 2 EGGS
• 2 TABLESPOONS BUTTER, SOFTENED
• 2 TEASPOONS SALT
• 1⁄4 CUP FRESH THYME, CHOPPED
• 1⁄4 CUP FRESH CHIVES, CHOPPED
• 1 EGG WHITE
• 2 TABLESPOONS WATER

1. In a small mixing bowl, dissolve yeast and sugar in 1 cup warm water. Let stand about 10 minutes.
2. In a large bowl, stir together the yeast mixture with four cups of flour, milk, eggs, butter, salt, thyme
3. and chives. Add the remaining flour 1⁄2 cup at a time.
4. Turn dough out onto a lightly floured surface and knead about 8 minutes. The dough should be soft, smooth and not sticky.
5. Place dough in a lightly greased bowl, cover with a damp cloth and put in a warm area to rise for about an hour, or until double in size.
6. Punch down the dough and turn it out onto a lightly floured surface.
7. Knead gently for 1 minute and form into 2 ovals.
8. Tuck edges of oval under itself to form a round loaf- surface should look relatively taught and smooth when done, cover with a warm cloth and let sit for another 40 minutes.
9. Preheat oven to 350 degrees.
10. Lightly beat the egg white and 2 tablespoons of water and brush over bread. Bake for 30 minutes.

And here's what you get:

Yeah. You're welcome!

Enjoy!!!

Evelyn