I'm so glad you found me! I'm a San Francisco photographer, and this blog charts my journey in the ever-evolving world of photography. One of the things I love about photography is that it's a journey, not a destination. I'm constantly learning and meeting wonderful people. Please peruse the blog to your heart's content, then check out my website and feel free to contact me! (I love hearing from you.)

“Which of my photographs is my favorite? The one I’m going to take tomorrow." – Imogen Cunningham

“A portrait is not made in the camera but on either side of it.” – Edward Steichen

Coffee: A Photo Essay


Side Lighting

Side lighting for texture, front lighting for color, back lighting for shape. (Although that's not the whole story, for sure.)

More Shelter Kitties

Some super cute ones this time around. Kitten season is starting, so expect to see more kitten pictures in the next few months! Visit the ACC to see them.


More shelter cuties

These kids are from a couple of weeks ago at the shelter. I don't often get to photograph the rats and guinea pigs so it was quite fun!

Cropping Square

 There's just something about squares that I've really been enjoying lately. Does anyone else have square fever?


I love spotting the lovely details all around me - like these vines on the side of the French Bistro near my house.

I'm Back, I Promise!

City Hall at dusk, the pavement was just a little bit wet.

Oh, I know I've been bad. I've neglected you all shamelessly. I've let my lovely blog languish. Honestly, I have a good excuse: I've been busy. Busy out in the real world and spending less time in the wonderful world of the internet.

But I promise, you'll see more of me here. I'm back!


Some Links on a Wednesday

Can't really put my finger on it, but there's something about this image that I like. 

This cheddar beer and mustard pull-apart bread looks amazing, but a bit complicated to make. Anyone more intrepid want to make it and report back?

Also, you must check out these amazing stop-motion videos. I'm in awe of anyone willing to commit so much time and energy to one project. Her Morning Elegance is my favorite, but then I've always loved that song anyway.

This 99% article has quite a few impressive nuggets of wisdom. For example, I had no idea that brainstorming actually doesn't make you come up with more ideas.

Are you a glass half full or half empty person? Either way, there's an article for you. Choose between 30 Things to Stop Doing to Yourself or 30 Things to Start Doing for Yourself. (Really, it's six of one, half a dozen of the other.)

Happy Wednesday!

Tuesday Photo Tip - Why Do All Your Photos Need to Be Sharp?

I admit it, I have it. The Sharpness Disease. If a photo's not tack sharp (where I want it to be), I usually delete it.

But sometimes. SOMEtimes. Sharpness isn't necessary. In fact, it can get in the way. Sharpness says: look here! Pay attention to me! Sharpness says: this photo is about ME. And this is great, when you do have a specific subject for a photo. People, animals, we expect them to be sharp. Or at least we expect the eyes to be sharp.

What if you want just a feeling? An indication? Not a 'look here' but more of a 'feel this.' Then I think sharpness can get in the way a bit. Be a false friend. And blur can help you show and tell what you mean more effectively.

In this case I set my shutter speed to 1/10 of a second, and I took several photos in succession, moving the camera slowly up and down. My goal was a photo where the grass was still identifiable, but where none of the individual details were present (and distracting). I wanted a photo with the feeling of grass. Grass in general, not just this grass.

So, what do you think? Do you have the Sharpness Disease too? Or do you appreciate a bit of blur?

Salted Caramel Sauce - It will rock your world, I promise.

So I don't know if I've mentioned it before, but I'm not really an ice cream kind of girl. If we're having birthday cake or apple pie, I won't take mine a la mode, thank you very much. I'd really prefer a cookie or a piece of cake, or even a piece of fruit.

But there is one ice cream that I will go out of my way for: Bi Rite Creamery's Salted Caramel. Honestly, it's to die for. Over and over. It's smooth, it's sweet, it tastes a little burnt (you know, like good caramel does) and it has just the right amount of salt. Mmmmmm.

So when I saw this recipe for Salted Caramel Sauce, I knew I had to try it out. I mean, there are only 4 ingredients - how hard could it be?

Basically, all you need is this:
a medium sized saucepan (make sure the sides are fairly high)
1 cup of white refined sugar
6 tablespoons of butter (ack! your arteries!)
1/2 cup cream
salt to taste (sea salt, or fleur du sel, if you're trying to be fancy)

That's it!

Personally, I prefer to make my caramel sauce the slow and steady way, so I put the sugar in the pan, set it on low heat, and wait. However, this can take a long time (20-30 minutes before it even starts to melt) so decide how comfortable you are with this method. I find it cooks the sugar more evenly to begin with, and I don't worry about it burning as much.

Another important piece of advice: don't stir! You can push the edges in once they start to melt, and you can give a few swipes to holdout areas once most of it starts to become liquidy, but mostly, stay out of it. Let the sugar and the heat work their magic.

Once your sugar is completely liquid and starts to turn the color of a copper penny, turn the heat off. Add the butter first (make sure it's room temperature, likewise with the cream). The sugar will froth up, that's ok, it's supposed to happen. Stir the butter in the best you can, or whisk it in. Then add the cream and stir it in. Then add the salt and . . . stir it in. Not exciting, but I promise it will be delicious. Next time I think I'd also add a bit of vanilla or maybe another flavoring to the caramel, but really, this is perfect as it is.

Store it in your refrigerator for about 2 weeks, or in your freezer for longer. To enjoy it after you've made it, heat it in the microwave for 30 seconds or so until it becomes runny again.

It's delicious on apples, waffles, crepes, pancakes, and so on and so forth. (Even ice cream I would imagine.) It's even pretty good just licked off the spoon. But don't take my word for it - go try some yourself!

Inspiration: The Purple Foodie.
Caramel Education: David Lebovitz.

Happy caramel making!

A Walk in the Park

I took a walk in the park on Sunday afternoon just as the light was fading. Though I live very close, I often don't take the opportunity to take a walk and just look. Closely. Carefully.

I took the time to really pay attention to everything around me. It's winter, the light was a bit flat. It was cold and windy. The light was fading. Another day I might have just put the camera away and focused on the walk or I might have called it quits and gone home.

But there was still some beauty to be found. I'm glad I gave it the chance.