A couple of weeks ago I stopped into a cozy coffee shop tucked into a rural community in West Central Minnesota. On the exterior, it was just an old brick building, but one step through the door and my nostrils were greeted with the aroma of rich brewed coffee. Cookies, sweet rolls and scones tempted me from the case of sweets. I decided this was a place I could nestle into for a while.
As I ordered my first cup of coffee of the day — large dark roast, no cream — I spied a cake in a 9-x13-inch pan situated on the counter. A couple of pieces had already been served from the cake, so I could see its insides.
I thought for sure it looked like a rhubarb cake. If I could be that lucky, I would definitely splurge on a big chunk to eat with my coffee. It was a very brief back and forth conversation with the server in the shop that dashed away any dreams of satisfying my taste buds that had begun to salivate for rhubarb cake.
When it's incredibly hot outside, like it has been this month,
standing by a hot stove is not something anyone wants to do. Grilling
outside is another option, but when it's too hot to even do that, what
do you do? Why not make a no-cook recipe, like a chilled soup? The
cooling qualities of a cold soup are perfect on days where you need a
refreshing respite from the sweltering heat. And there's no better way
to achieve that than with a cold soup.
I know it doesn't look like much, but looks are often deceiving. 
One of the best things of being a food photographer is the access to new tastes, flavors and recipes. Because 100% of what we do at our studio is actually edible, you’ll find me on set most days asking this series of questions to Adam, my food stylist partner:
Omelets are a great main course. Perfect for breakfast but also satisfying as lunch, dinner or a snack.