we got...

Click below to see some of our favorite wedding photographs by incredibly talented and all-around wonderful photographer Angela Cox.

smell the roses

I really should not be buying bouquets of flowers right now. The temperature outside is freezing, it's dark the majority of the time, and I'm hardly ever home in my apartment to stare at them. 

The Science of Baking

I have always loved the scientific absoluteness of baking. You get exactly what you put in. No beginner's luck, intuition, or gut feeling involved. Measure twice, mix once.

The temperature of the fats, eggs, and flour matters. The precision of each teaspoon matters. Every aspect of the process matters. And if you love the process of baking, getting a recipe just right can be one of most rewarding feelings. Baking is the opportunity for mastery at it's most sweetest.

Bite the bullet

I like to shoot food.

work for The Daily

I had the opportunity to photograph Silk City Diner for the very rad iPad publication The Daily this past month.

I want an iPad just so I can oogle this app every day. It's that good. Here is my contribution to the Arts & Life section published on December 31st.

fig and prosciutto flatbread with goat cheese

Caramel Covered Pears

Pears are downright sexy.

Embroidered Donuts

Hi, this is Erin.

And Rich (creator in crime and resident donut connoisseur).

Saffron Cardamom Donuts with Lavender Honey Glaze and Crushed Pistachios

In the world of baking, incorporating an nontraditional spice into a traditional baked good can provide an exciting challenge to your taste buds and make you experience a pastry with new eyes (or tongues).

a la violet beauregarde

I always have a pack of bubble gum in my purse. The last several years of my chewing gum addiction has led me to try almost every brand and flavor of gum on the market. Icebreakers, Stride, 5, Trident, Orbit, I didn't discriminate at first. I bought whatever was on sale or whatever new packaging grabbed my attention.

my midweek bouquet

Wednesdays can be so cruel. Sitting smugly in the middle of the week, it smirks at your weekend-loving heart and chuckles as you try to see over the horizon and get a small taste of the upcoming freedom.

Nothing eases the pain of a long-feeling week like a bunch of flowers. To be specific, a wild summer bouquet that currently sits in my room filling the air with whimsical stems and fragrant smells.

Carrots, Radishes and Craisin Salad

The farmer's market had some strikingly colorful and unusual produce this week. I picked up some purple haze carrots and multi-colored radishes and threw together a salad sprinkled with Craisins and a light vinaigrette.

a snapshot of our season

I'm excited to share my latest food photography and styling project with you. Inspired by Sweet Paul Magazine's latest feature on summer salads, I scoured local farmer's markets and produce stands to find the freshest ingredients available in Chicago in an effort to capture a momentary glance of the flavors of the season. Then I set out to try and make something beautiful. I hope you find it so.



Georgia Peaches, Purple Peruvian Potatoes, Garlic Scapes, Micro Greens, Red Orach, Dandelion greens, Red Radishes, Gerbera Daisy Petals, Extra Virgin Olive Oil and Herbs de Provence

may cut flowers

The month of May welcomes one of my all-time favorite flowers...the peony. The peony has to be one of the most wonderful flowers to watch evolve. You buy them in tight circular buds and a bloom slowly opens, then opens a little more, then opens so wide the petals have nowhere to go but back dive gracefully into a bloom-bursting oblivion.