June 13, 2018

DFRAGD | Architecture & Spatial Strategies

I've worked along side Faith, (owner of DFRAGD) for many years. Faith really inspired me at the beginning of my photography journey to dive deep and explore all that I can to create a brand that showcases me and what I can do for others. I've watched her install many projects in her home, and I can't tell you how much I was able to learn about interior design, spatial strategies, lighting, documenting artists; but more importantly I was able to feel a sense of connection through her work and how she works. I really enjoy working with artists of all kinds. Being able to see a vision come to life and to be able to document that from behind the scenes is truly a treat for me. 

Here's a few of my favorite details from Faith's home. 

June 09, 2018

Morgan - Senior Session 2018 - Malaga Cove - Palos Verdes

It has been a while since i've updated my blog! Some new things happening for Liz, and for you! I'm back to shooting freelance lifestyle and portrait sessions. I will be updating this blog with new work and recent sessions, and more info on how we can create moments and memories that matter to you! I also have a new landing page for my website. To schedule a session, please visit lizmariephoto.com

As school comes to a close for summer break, I thought i'd share some of my favorite images from a recent senior portrait session. Portrait sessions capture standard headshots and portraits. Hope you guys enjoy these images!

April 21, 2016


My sister and I have literally been in the kitchen all day. This is what we choose to do on our days off. ;) For some odd reason, I have had such a huge appetite today. We had Sweet Potato tacos for lunch and after lunch my sister put one of her cast iron skillets to use and made us a quick 35 minute treat!

Looks good right? We found this recipe in Martha Stewart's May 2016 issue and it was better than any Pazookie cookie, thingy I've ever tried! Here's the recipe, now go give it a try!

Active Time: 10 min.
Total Time: 35 min.
Serves: 10 to 12

6 Tablespoons of unsalted butter, room temperature.
3/4 cup of packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
2 tablespoons Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 1/2 cups (10 ounces) semisweet chocolate chips (or in our case Nestle Toll House Chocolate Chips)

1. Preheat oven to 350 degrees. In a large bowl, mix butter and sugar with a wooden spoon. Stir in egg and vanilla, then flour, cocoa, baking soda, and salt. Stir in chips.

2. Transfer batter to a 10-inch ovenproof nonstick skillet (our favorite skillets are Lodge skillets, they can be found at World Market, Amazon, Etc.); smooth top. Bake until you set in center and pulling away from sides, 20-22 minutes. Let cool 10 minutes; loosen edges. Turn out onto a wire wrack. Ready to serve!

*Add on some Maldon sea salt flakes on top of it while it cools to add extra flavor.*

Hope you guys enjoy!