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...

April 25, 2017

Renovations and additions are hard. Perhaps the most difficult of all architectural endeavors. There are elements of bringing the existing building up to co...

April 23, 2017

This is not the most beautiful buildings, but with all architecture there are beautiful moments. For me, this is one of them. Scalloped balconies of the Wes...

April 17, 2017

Alright, this has been a long time in the making but after many attempts to start I've recently come across some good advice: just jump in. 

I spent a super...

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