31372. “Whoooa! Red! Green! Yellow! Brown! Purple! Even black! Look at all those bowls full of brilliantly colored batter!” She used strawberries, blueberries, matcha powder, cocoa powder, black sesame and other natural ingredients to dye those batters. They look like a glittering array of paints on an artist’s palette! “Now that all my yummy edible paints are ready… …it’s picture-drawing time!” “She twisted a sheet of parchment paper into a piping bag and is using it to draw all kinds of cute pictures!” “You’re kidding me! Look at them all! How did she get that fast?!” Not only that, most chefs do rough sketches first, but she’s doing it off the cuff! How much artistic talent and practice does she have?! “All these cutie-pies go into the oven for about three minutes. After that I’ll take them out and pour the brown sugar batter on top…” “It appears she’s making a roll cake if she’s pouring batter into that flat a pan.” “Aah, I see. It must be one of those patterned roll cakes you often see at Japanese bakeries. That seems like an unusually plain choice, considering the fanciful tarts she made earlier.” “The decorations just have to be super-cute, too.” “OOOH! She’s candy sculpting!” “So pretty and shiny!” That technique she’s using- that’s Sucre Tiré (Pulled Sugar)! Of all the candy-sculpting arts, Sucre Tiré gives the candy a glossy, nearly glass-like luster… but keeping the candy at just the right temperature so that it remains malleable while stretching it to a uniform thickness is incredibly difficult! Every step is both delicate and exceptionally difficult, yet she makes each one look easy! She flows from one cutest technique to the next, giving each an adorable flair! Just like she insisted her apple tarts had to be served in a pretty and fantastical manner… … she’s even including cutesy performances in the preparation of this dish!” ― Yuto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]

“Whoooa! Red! Green! Yellow! Brown! Purple! Even black! Look at all those bowls full of brilliantly colored batter!" She used strawberries, blueberries, matcha powder, cocoa powder, black sesame and other natural ingredients to dye those batters. They look like a glittering array of paints on an artist's palette! "Now that all my yummy edible paints are ready... ...it's picture-drawing time!" "She twisted a sheet of parchment paper into a piping bag and is using it to draw all kinds of cute pictures!" "You're kidding me! Look at them all! How did she get that fast?!" Not only that, most chefs do rough sketches first, but she's doing it off the cuff! How much artistic talent and practice does she have?! "All these cutie-pies go into the oven for about three minutes. After that I'll take them out and pour the brown sugar batter on top..." "It appears she's making a roll cake if she's pouring batter into that flat a pan." "Aah, I see. It must be one of those patterned roll cakes you often see at Japanese bakeries. That seems like an unusually plain choice, considering the fanciful tarts she made earlier." "The decorations just have to be super-cute, too." "OOOH! She's candy sculpting!" "So pretty and shiny!" That technique she's using- that's Sucre Tiré (Pulled Sugar)! Of all the candy-sculpting arts, Sucre Tiré gives the candy a glossy, nearly glass-like luster... but keeping the candy at just the right temperature so that it remains malleable while stretching it to a uniform thickness is incredibly difficult! Every step is both delicate and exceptionally difficult, yet she makes each one look easy! She flows from one cutest technique to the next, giving each an adorable flair! Just like she insisted her apple tarts had to be served in a pretty and fantastical manner... ... she's even including cutesy performances in the preparation of this dish!” ― Yuto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]
“Whoooa! Red! Green! Yellow! Brown! Purple! Even black!
Look at all those bowls full of brilliantly colored batter!”
She used strawberries, blueberries, matcha powder, cocoa powder, black sesame and other natural ingredients to dye those batters. They look like a glittering array of paints on an artist’s palette!
“Now that all my yummy edible paints are ready…
…it’s picture-drawing time!”
“She twisted a sheet of parchment paper into a piping bag and is using it to draw all kinds of cute pictures!”
“You’re kidding me! Look at them all! How did she get that fast?!”
Not only that, most chefs do rough sketches first, but she’s doing it off the cuff! How much artistic talent and practice does she have?!
“All these cutie-pies go into the oven for about three minutes. After that I’ll take them out and pour the brown sugar batter on top…”
“It appears she’s making a roll cake if she’s pouring batter into that flat a pan.”
“Aah, I see. It must be one of those patterned roll cakes you often see at Japanese bakeries. That seems like an unusually plain choice, considering the fanciful tarts she made earlier.”
“The decorations just have to be super-cute, too.”
“OOOH! She’s candy sculpting!”
“So pretty and shiny!”
That technique she’s using- that’s Sucre Tiré (Pulled Sugar)! Of all the candy-sculpting arts, Sucre Tiré gives the candy a glossy, nearly glass-like luster… but keeping the candy at just the right temperature so that it remains malleable while stretching it to a uniform thickness is incredibly difficult!
Every step is both delicate and exceptionally difficult, yet she makes each one look easy! She flows from one cutest technique to the next, giving each an adorable flair! Just like she insisted her apple tarts had to be served in a pretty and fantastical manner…
… she’s even including cutesy performances in the preparation of this dish!”
― Yuto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]

Hello! My name is Liz—welcome to my quest of collecting one million photographs to document my journey through this vast, beautiful, diverse, and complex world that we live in.

I spent my childhood moving around small towns in the Midwest. After completing high school in Minnesota, I relocated to St. Louis, Missouri to attend college. I spent the second semester of my sophomore year in Haifa, Israel which solidified my love of travel my passion for new cultures.  I spent some time on the East Coast after college but didn’t have nearly enough time to explore.

After school, I took a job teaching English at a private school in Anyang, South Korea. After two and a half years of living and working in Asia, I decided it was time to come home to the United States and lay down some roots.

I had the opportunity to move to Seattle and fell in love with the mountains, the ocean, the food, and the people. My life in the Pacific Northwest has allowed me to pursue my many passions including my rescue dog, Rico, photography, hiking, scuba diving, pottery, cooking, gummy candy, sugar cookies, coffee, tea, running, art in all forms, and travel.

In 2019 I took a job that allowed me to travel extensively around the West Coast. I had the opportunity to fall in love with and photograph cities of the Western United States.

It is my hope that this project encourages at least one person to live life to the fullest and to see the beauty in both the big and small things that this world as to offer.

Liz

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