Category Archives: Uncategorized

I got called out last night, by a stranger, and she was right: “So, you’re a photographer. I did some research and looked at your web page. You need to start blogging again.”

I need to start blogging again. It’s been too long.

_______

Last night was Grand Valley State University’s annual Enrichment Dinner. It’s a fancy-pantsy well-to-do black tie event held at DeVos Place Convention Center, featuring a nice intimate crowd of around 1000-1500 beautiful people, celebrating 50+ years of the school’s rich history. This was only the second year my wife and I have been invited – which was caused by the creation of the GVSU Track & Field/Cross Country Alumni Board of which I am a member of.  The event is fantastic, and best of all, free of charge. When my wife and I went last year, we had no idea what to expect. It was assigned seating at 10-top tables. Last year we arrived knowing one person at the table but left with seven new friends. That was what we were excited for this year, and it did not disappoint.

What do you think?

Just a quick post here – Today I finally was able to get over to the Meyer May house. Downtown Grand Rapids, within the historic Heritage Hill neighborhood, lies a gem from Frank Lloyd Wright. Over the last several years I have gained an appreciation for different types of architecture and study everything I walk by. A few months ago I studied the Meyer May house online and have been trying to find the time to get over there for quite some time.

The home was commissioned by a Grand Rapids clothier and completed in 1909. Through several decades and several owners, many modifications …

An outstanding treat on a 91 degree sunny Sunday afternoon. Taken from Cooking by Hand, by Paul Bertolli, I varied up his fresh strawberry sorbet recipe. It’s one of the simplest recipes ever but that is what makes it so spectacular.

• Buy a bag of fresh apricots
• Halve and pit them
• Lay them cut-side up on a cookie sheet and throw it in the freezer until frozen solid
• Put in the food processor with 5 table spoons of sugar and run on pulse until broken up
• Once evenly broken up add a 1/2 cup of water slowly while running/pulsing
• Run/pulse until a smooth puree
• Return to freezer for a few hours or until firm enough to scoop.
• Eat
• Drool

It doesn’t get much better than that.

And today I let everyone know this place exists. Welcome, thanks for stopping by. Take a look around and let me know what you think. I’ve been working on this simple clean webpage for a while with the help of a pretty cool cat; we replaced patgarrettphoto.com which went nowhere. I welcome critiques and criticism.