Citrus Chicken

Ever end up with a bunch of fruit or herbs that are about to go bad!? I do.. Chop it up and place it at the bottom of a dutch oven. Place a whole chicken on top of the citrus and let it roast for a moist bird.. This chicken is seasoned with a cajun spice and cooked in a Staub dutch oven with the lid on for about an hour. Take the lid off and continue to cook for a half hour for a crispier skin.

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April and Pat Engagement Shoot

I LOVED this engagement shoot! I’ve been in Union Station a million times but have never taken photos there.. first of all Union has a very strict no photo policy so I just never considered it. Pat and April were given permission from Union to take their engagement pics there and they turned out BEAUTIFUL! I love the gold tones the station provides and the wrought iron outside is such a classic look. Pat and April will be married this summer.

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Alex is One!

This shoot was so much fun for me for multiple reasons! First, fall and the start of winter is my busiest time of the year. The majority of my shoots are focused on family shots for holiday cards,which I love doing. BUT, sometimes its nice to have a little variety! Which is why Alex’s smash cake shoot came at the perfect timing for me. Second, I photographed this family at my own house, which iv’e never done before! Usually all of my shoots our on location chosen by my client, but I really wanted to experiment with a brick wall backdrop in my kitchen so this was the perfect opportunity. Lastly, not only did we celebrate Alex’s first birthday but he has a baby brother on the way!

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Thanksgiving Stuffing!

A few years ago I decided to make my thanksgiving stuffing homemade and im NEVER going back to the box (yuck). I searched through what felt like a 100 recipes until I found one I liked (actually on buzz feed). Below I included a digital illustration of the ingredients as well as the recipe! Enjoy!


Serves 8

1 loaf crusty white bread (french bread, ciabatta, etc)

½ cup (1 stick) unsalted butter

4 celery stalks, finely chopped

2 garlic cloves, finely chopped

2 onions, finely chopped

Salt and pepper

2 Tbsp. finely chopped sage

1 Tbsp. finely chopped rosemary

2 large eggs

2½ cups chicken broth

Tear the bread into large bite-sized pieces (crust and all) and place on a baking sheet. Let it sit out at least 6 hours, preferably overnight (if you don't have time for this, don't panic: just throw bread in a 325° oven, and toss occasionally until croutons feel pretty dry but are not toasted, about 30 minutes).

It's important that the bread is dry so that it will absorb the liquid without falling apart.

So, once your bread is ready:

Melt the butter in a large skillet over medium heat and add the celery, garlic, and onions. Season with salt and pepper and stir to coat. Cook, stirring pretty frequently until the vegetables are softened, about 5 minutes. Add the sage and rosemary and cook another few minutes, until everything in the skillet gets to know each other.

Crack the eggs into a bowl and pour the stock into another bowl. Whisk a little bit of the broth into the eggs. Then pour the egg mixture into the bowl with the stock. Season with salt and pepper.