Gwendolyn Hogan

Gwendolyn Hogan

Georgia / Photographer and writer at heart. Married to my best friend and love of my life. Proud Aunt to my adorable nephews.
Gwendolyn Hogan
More ideas from Gwendolyn
Moving from liquids to solids is an exciting time in your little one’s life, but it definitely comes with a set of instructions! Keep this graphic handy to know when to introduce certain foods to baby. | When to Introduce Certain Foods to Baby [Infographic] | Baby Aspen

Moving from liquids to solids is an exciting time in your little one’s life, but it definitely comes with a set of instructions! Keep this graphic handy to know when to introduce certain foods to baby. When to Introduce Certain Foods to Baby [Infographi

Was it your first kiss, the birth of a child or that moment you realized your world had changed forever. Give a gift of the stars to always remember that special night. Create an 18" x 24" star map of the night your heart skipped a beat. Printed on the finest Matte Art paper using archival ink. This wall art is of the highest quality.

Was it your first kiss, the birth of a child or that moment you realized your world had changed forever. Give a gift of the stars to always remember that special night. Create an 18" x 24" star map of the night your heart skipped a beat. Printed on the finest Matte Art paper using archival ink. This wall art is of the highest quality.

Spinach and Ricotta Stuffed Pasta Shells recipe - rich and hearty pasta dish that's easy to make! Jumbo pasta shells filled with creamy ricotta and spinach filling, topped with more cheese and baked on top of hearty red sauce.

Spinach and Ricotta Stuffed Pasta Shells recipe - rich and hearty pasta dish that's easy to make! Jumbo pasta shells filled with creamy ricotta and spinach filling, topped with more cheese and baked on top of hearty red sauce. by janna

Lasagna Roll Ups - A new take on classic lasagna

Gotta add this to Italian Night. Lasagna Roll Ups - this has been one of my go to dinner recipes for years! I love that you can make half and freeze half or make a full batch because the left overs are just as good! So good I even make them for company!