Work-of-Art

It’s the most natural thing in the world. Art helps us understand ourselves as human beings and makes our lives on this planet better.

I love to mix-and-match art. I sometimes have a theme, but I’m never strict in its interpretation. I buy art, mostly from thrift shops, and hang it alongside my photographs. I love to collect art across categories, materials, periods and cultures—always with the idea of creating a conversation between the pieces that feels organic and intimate. I believe that an object's value is not necessarily dictated by its price. I’ve passed on expensive pieces of “real” art in favor of fun and funky pieces that speak to my heart. Art that I fall in love with is coming home with me!

This Season

“Success is liking yourself, liking what you do, and liking how you do it.” —Maya Angelou

It often feels as though we are rushing from one thing to the next, with little time to stop in between, to rest, to pay attention, to take it all in. But when I have my camera in hand, I am fully present, noticing each and every free and beautiful thing this abundant earth still has to offer up to me, here and now, before the next season.

Soup For Dinner

Tomato fennel soup, recipe adapted from Molly Stevens
Serves 4

  • 1 tablespoons butter

  • 1 tablespoon olive oil

  • 1 medium-sized fennel bulb

  • 1 carrot, peeled and diced

  • 1 cup diced yellow onion

  • ½ teaspoon fennel seeds, coarsely ground

  • ¼ teaspoon mellow pepper flakes or a pinch of red pepper flakes

  • 1 28-ounce can San Marzano tomatoes (chopped)

  • 2 cups chicken or vegetable stock

  • 1 cup water

  • ½ cup milk (or heavy cream, half and half, creme fraiche)

  • Kosher salt

  • Black pepper

  • Pinch of sugar

  • Herbs for garnish – parsley, dill, fennel fronts, basil

Farmers Market, Carrots, November 2025

Fennel Bulb, November 2025

  1. In large soup pot, melt butter and olive oil.

  2. To pot, add chopped fennel, onion, carrot, and spices – red pepper flakes, crushed fennel seeds and salt. Cook over medium heat, lid on pots, for 15 minutes or until vegetables are tender.

  3. Add chopped tomatoes and their liquid, 1 cup water, 2 cups chicken broth. Simmer for 30 minutes with lid partially on.

  4. Puree with immersion blender until smooth. Add ½ cup milk (or heavy cream or a dollop or two of crème fraiche). Puree until smooth. Adjust seasonings. Add several pinches of sugar to cut acidity.

  5. Serve with garnish of fresh herbs. Goes great with grilled cheese sandwich.