posted by on baking, cooking, gripes, homemade, pizza


I get so tired of people talking about how hard it is to bake and/or cook from scratch. Try this recipe out the next time you are craving pizza. I’ve altered this recipe from several I have seen in the past to make it work for me. High altitude hasn’t been an issue for me but just in case be ready to adjust for drier temperatures (for example) by increasing/decreasing the amount of flour and oil you use. **I’ve also used this recipe and split it into 4 or 5 equal pieces and refrigerated the dough for personal size pizzas later in the week**

black olives, spinach, red onion, mozzarella & blue cheese

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posted by on cooking, gripes, travel


On the last day of our pre-Christmas Boston trip last week, we decided to go downtown for a late breakfast before our flight back to Phoenix. When asked “how would you like your eggs cooked?” I naturally responded with “over medium, please.

I’m not quite sure why I was surprised when I was served two very runny eggs. It’s not even just said restaurant in Boston. It’s practically everywhere I’ve ordered my eggs over medium. So, as they say, if you want something done right, do it yourself.

How to make an over medium egg:
(the boyfriend loves over easy eggs so I’ll be explaining how to cook both in the same pan. at. the. same. time.)

1. Heat 1 tablespoon (give or take) in a large frying pan on medium to medium-high heat. Melt the butter through until it’s bubbly and make sure your heat is at least at

2. Crack all 4 eggs into the pan and scrape the edges of the eggs as they firm up. Keep scraping the edges away from the side of the pan as the eggs cook.




3. Since the boyfriend likes his eggs “easy” I drag my spatula through all four eggs to separate them.





4. About 4 or 5 minutes have passed by this point and I flip two of the eggs over to make mine over medium.




5. Quickly put the lid on top of the skillet and let the over easy eggs cook just a minute more to get the top glazed over. I usually pull the over easy eggs off the skillet and let my eggs cook just a bit longer.

All of this really depends on the type of pan you have and how your stovetop handles heat and different temperatures. Generally it takes me anywhere from 5-7 minutes to get the perfect over medium egg. It should be mostly cooked through, but not dry.

A Tall Order


posted by on design

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“We never leave a word hanging out on a line by itself, much less on the next page.”

“We’re often more interested in the spaces between things than the things themselves.”

This article from Salon’s Imprint was shared with me yesterday and I feel it’s one worth posting. I’m always appreciative of a refreshing reminder of  “What being a graphic designer means.”


posted by on cooking


The first time I went to Boston was for Christmas in 2008. Now three years later, I find myself going back this week for an early Christmas visit to see family.

Established in 1825, Brattle Book Shop is one of those places you must visit if you’re in Boston. I had no expectations when I first visited but that’s the beauty of a used book shop, you never know what you’ll come away with.

For me, I found my favorite cookbook so far. “Going Solo in the Kitchen” by Jane Doerfer.

Jane Doerfer - Going Solo in the Kitchen

I paid a rough $6 for the used copy and took it back home to Denver with me. This book was really the beginning for me when it came to portion control. Not only were the recipes easy and very editable (I cook for 2, not 1), but I still find myself recommending this book to friends who are just starting out cooking on their own or looking for a change in their diet. Who needs fast food with easy fixes like these?

I am anxious to get back to Brattle Book Shop to see what other recipe books I may find, but this one will always have a special place in my kitchen!


For more information on Brattle Book Shop please visit:

posted by on baking, high altitude


View of Denver skyline & mountains from Museum of Nature & Science

I remember shortly after I had moved to Denver I found myself attempting to bake my mother’s oatmeal scotchie cookies.

They failed. Every. Single. Time.

I wondered how in the world my baking habits and this high altitude environment I now lived in were going to get along.  I had been baking these cookies for years and now they turned out to be a waste of time & ingredients.

Not willing to give up I started researching the effects of high altitude and how to fix mom’s recipe. Below is my converted recipe I used while I lived above 5,000 feet.

This recipe was the starting point for converting my recipe book from “high plains” to “high altitude”.



Oatmeal Scotchies (High Altitude)

  • 1 cup of butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar (minus a tsp. – I don’t fill my 1/2 cup all the way)
  • 2 large eggs
  • 1 tsp. vanilla (when I say this, I really mean 2 or more)
  • 1 & 3/4 cups all purpose flour (for high plains use 1 & 1/2)
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 3 cups of quick oats
  • 1 bag of butterscotch chips

Beat butter and sugars until well mixed.
Add eggs one at a time and vanilla and mix again.
Add all dry ingredients to same bowl and mix.
Stir in oats and one bag of butterscotch chips.

Bake at 375 degrees for 10-12 minutes just until the edges are golden.
(I use parchment paper)
Make sure and watch – you don’t want to over bake!

Remove from the oven and let them sit on a cooling rack. Then remove from pan and store in airtight container.


A long time coming


posted by on baking, blog, cooking, design



My website is up and running! If you follow me on Twitter you know I love anything dealing with art, cooking & baking and hopefully I can use this as more than just a place to share my portfolio.

Bear with me & check back soon – I have a lot of interesting articles I’ve read that I want to discuss along with my experiences with reverting my personal recipes from what my dad likes to call “high-plains” to high altitude versions…and more than once!

Time for bed. Goodnight!


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