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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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 30, 2017

Familiar chain stores are landmarks

Have you ever tried to meet someone downtown and after trying to explain directions give up and spout out a local landmar...

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 24, 2017

Imagine this town square full of people: I took this on a quiet morning, but just wait things are happening!

So excited! After my latest Urban Code study #64...

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 20, 2017

Public squares and niches create positive outside spaces

With the development of the downtown Performing Arts Center in the mid 1980s land was set aside dire...

May 17, 2017

I always thank my mom for birthing me. I can't help myself because its true and also I get some laughs from her. This mother's day we had a wonderful celebr...

May 15, 2017

"Street vendors facilitate pedestrian movement."

When the angle of the summer sun begins to rise in the sky Anchorage's food vendors slowly start to populate...

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