photographer. artist. author. singer. songwriter. musician. teacher. student. humanitarian. visionary.



This is what my screen looks like at 5:25 a.m.:


Yep. Good ole linear regression. It’s the fun stuff I get to do in between bivariate correlations and my final exam.

Josh had me on lockdown- snoring a heap of Zzzz’s into my face- as I lay there listening to the early morning birds, thinking about…you guessed it: multiple regression and p values. I’m so impressed with my professor, Dr. Kraha. She’s brilliant, to say the least. She breaks everything down into very easy-to-understand concepts. And I love her voice. She’s without a doubt the best professor I’ve ever had and truth be told, I’m going to miss her!

She’s helped bring my grade from a C in Statistics (coming in to her class), to a strong A. Even now, I still have an A in her class and really have 1 assignment and my final exam to go. If I do well in those areas, I’ll maintain my A.

I have a 30 slide Power Point presentation on Darwin (with voiceover) as well as a 15 page research paper on the levels of anger in prisoners and their causes + a 5 page paper in Psych. of Personality- all due 3 days from now.

Sigh. My life..

Back to the grind!


Spring Fever

Cattails/Lensbaby Composer f/5.6- ISO 400


Three Weeks to Go

I can’t believe that there are only 3 short weeks to go before graduation. (Bachelor’s in Psychology.) My long road is almost over! At least for a while. Somehow, through my incredibly crazy life, I’ve managed to hold on to my grades: I’ll be graduating with honours. 🙂

Statistics for Behavioral Health- A
Marine Biology- A
Senior Seminar- A
Sensations and Perceptions (Psych.)- A
Psychology of Personality (Psych.)- B

I’m not happy about that B, but I can live with it. I am utterly exhausted. Five classes is no walk in the park and I’ve been doing this college thing for a long time now. I’m looking forward to picking up my camera again and MAKING ART. 🙂 I miss the mercurial, barefooted girl I used to be- wandering around abandoned farm houses picking branches and leaves out of my hair. And, if I have to reject one more null hypothesis I’m going to SCREAM. (Feel free to scream with me if you even know what that means!)

I’ll be taking a significant amount of time off after May- at least for the rest of the year. (And maybe all of 2017.)  I need a long sabbatical. Two years ago, when I got my Associates degree in Behavioral Sciences, I wanted to take a year off and do the photography thing again; but- I ran right back into the fire because apparently, I like my challenges on full blast. But I think I’ve had just about enough of that for now, so I’m ready to kick off my shoes and break out my M42 lens adapter and the Carl Zeiss Jena Flektogon and go for a long walk.

I think it’s been more than two years consecutively since I’ve had an academic break. It’s been so long I don’t remember and I think I hit burnout about 3 years ago. I’m so glad it’s almost over! The academic and the artist have been battling it out for years now, and I’m happy to say, the artist is winning.

Oil and Water

Pasta water simmering on the stove (hue shift, naturally) /Lensbaby Composer/ f/5.6 

My beautiful Brianna, hanging out with my son’s pal, Vincent- Lensbaby Composer- f/5.6

Real Men Buy their Women Jalapeño Cheetos

Fine Dining
Sweet Nothings

Apparently, all it takes is a bag of Jalapeño Cheetos (and 3 cherry Blow Pops) to rock my world. 🙂

Carry on, WordPress!

Spring Mill in Black and White

Everything looks better in black and white. 🙂 (I know a few hundred people who’d agree.)

Spring Mill Park- Mitchell, Indiana – a warm day in February, on a day trip with Josh and Brianna- very little editing/Lensbaby Composer/ f/5.6

“Color Me In Cyanide & Cherries” – The Book

A very big congratz to a most amazing poetess! I wish you all the best with this endeavor, and many more to come, O. You’re one of the most talented writers I’ve ever known and I look forward to your future work as well. So excited for you. 🙂 x

Color me in Cyanide and Cherry

lulu-02“Colour Me In Cyanide & Cherries” is my first book of poetry and it is finally ready to roam the world.

I am heavily pondering about what to write about it, accustomed to most of my readers already knowing what poems are in here, when and why were they written and so forth, so I am having trouble finding the way that could perfectly describe what the poems are about to a traveler, a roamer, a stranger.

Most of the poems from this blog are included in the book, some I skipped, some I added. The book is,for now, only available as a print book. I feel incredibly bad charging for anything(even more so when the available platforms mandate a hefty price in order for the writer to earn anything at all), especially for an e-book, since,like I mentioned, reading through this poetic haven of mine is like reading this book…

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Sailing the Savage Seas of Suck

I don’t remember a crazier time in my life than the past 6 months.

I’ve been dealing with a dying family member, the hospitalization of one of my children, an ongoing legal situation that has drawn on for more than 3 years, and 9 months of freezing cold “Arctic showers”, thanks to a rickety old water heater.

Believe me when I say, those cold showers are no joke. I’m not at liberty to expound on any of the (aforementioned) scenarios- save the water heater- but suffice to say, this year has already damn near killed me.

But, you know what they say, what doesn’t kill you makes you stronger bitter as hell! 🙂

Just kidding.
(Sort of.)

But really, thankfully, we’ve finally been able to replace the water heater and are at long last taking scalding hot showers once again. The legal situation seems to be coming to an end, my child has made a miraculous recovery, and life seems to be slowly stabilizing once again, making me believe that it just might be doable. What’s made everything particularly challenging is the fact that I’ve battled through all of these things tackling 5 classes as well. The 5 classes alone are enough to take someone down, but combined with everything else, it’s really tested me to the fullest.

As long as I can come through it all with some compassion left in my heart and serenity in my soul- I really can’t ask for more than that. Understandably, I blew an exam in one of my Psych. classes- (unacceptable!)- but still have 4 strong A’s in my remaining 4 classes, so I’ll be working extra hard to repair my grade in my Psychology of Personality course. My GPA is still right at 3.6, but I’m working hard to try and boost that up to a 3.8 before applying to grad. school over the next few weeks.

I’ve been working hard trying to complete all of my requirements (on the side) for the Society of Leadership and Success, and I’m 3 small projects away from being fully inducted. Afterwards, I’ll be able to take advantage of most of the Society’s scholarships. I’m racing against so many deadlines! I’ll be graduating in May, so I’m continually racing against this merciless clock- and the world seems to be spinning so fast. The days are just flying by.

I’m so busy that I haven’t been able to go out on a proper photo shoot, except for the picnic at Spring Mill Park last weekend that Josh and I were able to take with Brianna. She’s been staying with us for the past week and I’ve been so happy to have my little girl back, if even for a few days. Statistics for the Behavioral Sciences is going remarkably well; I can’t believe I have an A in the class still. On that note, I can’t believe I’m still making the Dean’s List so far this semester. I’m almost at the halfway point: I just have to keep hanging in there. I nabbed a shot of a few (mock) soldiers out at the Pioneer Village on Saturday; it would have been better if the modern-day cars weren’t included in the shot, but I don’t have time to clone them out right now. Still, it’s a cool shot. And that super furry dude isn’t Wild Bill Hickok, it’s Josh, with his winter beard that I love.

The last of the snow- taken last week
Josh, overlooking the Ohio River at a restaurant called “The Overlook”
View of the Ohio River at the Overlook
Spring Mill Park/Lensbaby Composer/ f/5.6- manual- Feb. 20- Pioneers
Note to self: clone out those cars!
Josh and Brianna on our picnic
Josh, in the Weaver’s House- Pioneer Village
One of my favourite pics of Josh ever- love that BG.

Taking Flight

Taken yesterday. Lensbaby Composer f/4.


The obligatory selfie/taken yesterday/Lensbaby Composer

Ceviche for Two

So I set out to treat Josh like a king this weekend. 🙂 He’s been working long, hard hours lately and has been dealing with some back pain. Last night I lit some sandalwood incense (my favourite), put on some soft, pan flute and guitar music over background ocean waves, and gave him a deep, gingered-up back and foot massage. He sailed off to sweet, blissful sleep after serving him the best homemade ceviche we’ve ever had:


Ladies, this is how to keep your man HAPPY, believe me.

My personal Recipe:

1 lb of thawed jumbo shrimp (shells and tail still on)
1 lb of thawed talapia
1/2  of a large red onion
2 whole cubed avocados
1 large bunch of cilantro
1 large cucumber (peeled)
2 medium tomatoes
1 & 1/2 (or so) cups of bottled real lime juice from concentrate + 6 whole limes
pinch of sea salt
Sriracha sauce (it’s a must)

1 bag of yellow, blue, or white corn tortilla chips

This dish comes with a warning: Your man WILL try to devour you after eating this. It really is that good and it really does make him that happy. 😉


Before you start with the seafood, juice the 6 limes and mix that with the bottled lime juice. Have that close by in a bowl or storage container. You can use fresh, whole limes only, but of course that will take much longer. The bottled lime juice is perfectly sufficient for this ceviche. (I like to include at least 6 limes so it gives it that extra pop of freshness.)

On to the shrimp!

It’s alright to use frozen fish and shrimp- just not precooked. I prefer to use shrimp that still have their tails and shells on, because they’re often fresher (even if frozen) and juicier. Technically, anything with their shells still on or their bones still in will be fresher than if not. You will need to devein the shrimp, however; but that’s fairly easy. You’ll just need to cut a long, vertical line down the back of the shrimp after removing its shell entirely, and then open it up a bit and remove the very small, long vein that runs lengthwise throughout its body.

It’ll be important to place each shrimp into a semi-large container (I use Tupperware) after deshelling it so it won’t dry out and also, to keep it as fresh as possible. Deshelling shrimp can be a slow process.

After you’ve finished with the shrimp, you’ll need to cube them in pieces the size of a nickel- or thereabouts.  Next, you’ll need to cube the tilapias the same size as well.

I use Tupperware so that I can easily put a lid on it and place it in the fridge for 1 to 2 hours. Some recipes call for 30 minutes, some for 4 hours. It really depends on your ingredients and the quantity, etc. For this particular batch of ceviche, I go with 2 hours. You’re looking for the seafood to take on an opaque colour. The acids in the lime juice “cook” the fish and shrimp. After it’s finished, it’s so delicious and juicy and tender. It really is the perfect dish and makes a divine Sunday brunch in bed- such as today. 🙂

After the seafood is finished bathing in its “tiger’s milk” as its called, you’re ready to add the other ingredients. Chop up the (peeled) cucumber, tomatoes, cilantro (leaves only), avocados, halved red onion, and the pinch of sea salt and mix it into the dish of seafood. Stir it gently until well mixed and top with sriracha. Best served with yellow, blue, or white corn tortilla chips and DIG IN.

Because this dish is so healthy, you can eat tons of the stuff. The going price for a large serving of ceviche-for-one in a restaurant is $20.

This recipe serves 4-6 people and is equal to $50 worth of restaurant ceviche. The total price for all of the ingredients is $25, so that’s a saving of 50%. Not too bad. 🙂

Josh and I are little piggies so we ate it all ourselves. (It goes fast.) I’m off to make our fennel tea with organic, raw honey.

Bon appetit!