BY MICHELLE

MY SUPER CUTE PUPS

Available for:

Kisses and love

Stealth stinky presents

Animated froliking

 

RECENT POSTS

About me:

Architect

Food lover

Amateur home cook

Pup cuddler

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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...

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...

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 7, 2017

summer = fresh catch of homer halibut

This weekend we received about 10 pounds of fresh caught halibut, from my partner's father! So: bring on the halibut ma...

June 4, 2017

salt cod, potatoes, and onions

or in this case: fresh cod, potatoes, and tomatoes

I've heard stories from back-in-the-day about how salt fish was a common for...

May 25, 2017

Cooking lessons commence: I was just introduced to a lovely meal that my partner grew up with and has so graciously taught me how to make. Poor Man's Lobste...

May 23, 2017

King Salmon and Tomato Cucumber Truffle Salad

Best welcome home ever: fresh feeder king! Of course that's second to a warm embrace from my partner. After an...

May 11, 2017

A united front. I love that phrase. To me it means that even though there might be differences in an entity as a whole it shows one front, one message, one...

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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