Available for:

Kisses and love

Stealth stinky presents

Animated froliking



About me:


Food lover

Amateur home cook

Pup cuddler

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May 10, 2017

This salad is in the style of what I like to call a Rosanne Salad. Rosanne because that is the name of a friend and I learned a fabulous trick from her: mak...

May 8, 2017

"No Entrance is the same as any other entrance."

Storefronts serve a viable purpose to the livelihood of a city. They provide a face to an economic entity, b...

May 4, 2017

Sometimes I day dream in food. Yes, dream in food as if food is a language. The images of herbs and fish and vegetables start collecting in my mind and I pl...

April 29, 2017

Salmon is a major element of our food making adventures. This salmon sandwich is perhaps one of my favorite meals in the entire world. The bright red fillet...

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 24, 2017

Ever have an amazing meal with tons of leftovers? The first thing on my mind is, 'Yay, scramble tomorrow!'.  This past Friday my partner's mom made an amazi...

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 22, 2017

I love bacon. We've gotten into the habit of picking up a 9 pound pork belly and making it into a glorious slab of bacon.  It's taken us a few renditions to...

April 20, 2017

I bought a pressure cooker Fall of 2016 and I love it. My favorite thing to make is a weekly batch of yogurt. It is beyond easy and oh-so-good! It's taken a...

April 20, 2017

Summer of 2015 my partner, then newly boyfriend, came to visit me during a temporary work project in San Francisco.  While we spent the days out on adventur...

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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