Available for:

Kisses and love

Stealth stinky presents

Animated froliking



About me:


Food lover

Amateur home cook

Pup cuddler

Please reload

December 21, 2017

Pedestrians walk on a red signal, if traffic is slow

Imagine walking downtown on 6th Avenue between G Street and H Street towards the Performing Arts Center...

October 31, 2017

French Toast with whatever is in your fridge style

Weekend mornings are jewels within my weekly repertoire. I take the pups out, get the house nice and toast...

September 13, 2017

The Spanish Tortilla

My first memory of a Spanish tortilla was one of confusion and distaste. I was perhaps 10 and in the land of Spain for a family trip to...

August 28, 2017

Creating with fresh produce never fails to entice amazing flavors. I love coleslaw, but not specifically the mayo-y traditional kind. I grew up eating a sla...

August 23, 2017

"tourists carry bags"

The street is a thoroughfare for advertising. From busses to sidewalk signs, storefronts, and especially shopping bags. The shopping ba...

August 11, 2017

The Counterpart to the Urban Everyday is the Urban Waterway

Adding to my post about urban parks in Anchorage, I'd like to highlight another use: the urban la...

July 26, 2017

I grew up taking epic camping trips every summer. Some of the more memorable ones include crossing the states from California to Virginia on multiple longit...

July 12, 2017

The counterpart to the urban every day is the urban park

Consider that the whole of Anchorage is made up of different identifiable spaces. Each space serves...

June 26, 2017

My family celebrates birthdays, mother's days, and father's days by cooking the celebrated person's favorite foods. This year's father's day was a little un...

June 12, 2017

Small, specialized shops are essential to maintaining a district's vitality

Item number 33 in the book of Urban Code states that 'small, specialized shops ar...

Please reload


My mind is imprinted with buildings, details, and problem solving as a result of my training and profession in Architecture. In a dimension parallel to Architecture I never stop thinking about food. One of the beauties of designing Architecture is that it is never done. I think this is a direct indication of the creative & competitive workings of the brain. The designer is never finished, always looking to improvement, changes, and criticism. The next best high. I feel that way about food too. The cook is never done, always looking for the next best. But, like Architecture, the cooking process must come to an end so that people may enjoy. The mind however continues in a mad rush of processes. Winding through neural pathways, moving on to the next design challenge.

Quick posts on two of the things I love: Food and Architecture. 

© 2017 by Fooditect