Hi! I'm Ricky, a software engineer currently employed as a web developer. I have a passion for building scalable, user-friendly software/websites, and solving complex problems. I am a proponent of Free, Open-Source Software and enjoy exploring capabilities and implementations of machine intelligence.
C#, PHP, JavaScript, Python, React, WordPress, Shopify, AI/ML, Node, AWS, GCP, Azure, SQL — plus hands-on PC diagnostics & hardware repair. See full skill-set
I hail from the East Tennessee Tri-Cities area and currently live in the town of Johnson City, home of Mountain Dew and Bluegrass. JC has some cultural ties to Chicago and bootlegging, giving it the moniker “Little Chicago”. Embracing this mix of community, cultural history, and the local love for pizza, I have developed a […]
These are really good. Dough Ingredients: Icing Ingredients Instructions:
This brownie recipe is rich, fudgy and has a nice flavor kick from the pistachios and cinnamon. Ingredients: Instructions:
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These are really good. Dough Ingredients: 1 cup browned butter 1 cup packed brown sugar ½ cup granulated sugar 1 teaspoon baking powder ¼ teaspoon baking soda 2 teaspoons cinnamon 1 teaspoon nutmeg ½ teaspoon salt 2 large eggs 1 teaspoon vanilla extract 1 ¾ cups all-purpose flour 2 ¾ cups old-fashioned rolled oats 1 cup frozen blueberries Icing Ingredients 4 oz cream cheese, softened 2 tablespoons unsalted butter, softened 1 cup powdered sugar ½ teaspoon vanilla extract 1–2 teaspoons milk Instructions: Brown 1-1¼ cup of butter on stove. Pour butter into a large mixing bowl, add brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt. Mix until combined. Beat in eggs and vanilla fully. Stir in flour, then add the oats. Mix until evenly distributed. Refrigerate the dough for 30 minutes. Preheat oven to 375°F. Fold frozen blueberries into layers of the dough to avoid squishing berries. Scoop cookie dough into ~2-tablespoon balls and place them on baking sheet. Bake at 375°F for about 15 minutes or until the cookies are golden brown and set in the center. Set cream cheese and butter out to warm, or warm slightly in microwave at 10 second bursts until soft. In a bowl, beat the cream cheese and butter until smooth and fully combined. Add the powdered sugar and vanilla, mix thoroughly. Adjust consistency of icing with teaspoons of milk, if needed. After cookies have cooled for 10-15 minutes, spread ~1-2 tablespoons of icing on each cookie and let it set for ~10 minutes.
This brownie recipe is rich, fudgy and has a nice flavor kick from the pistachios and cinnamon. Ingredients: 1/2 cup unsalted butter 3/4 cup granulated sugar 1/4 cup brown sugar 2 large eggs 1-2 teaspoon vanilla extract 1/2 cup unsweetened cocoa powder 1 tablespoon espresso powder 1/2 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon cinnamon 1/2 cup chocolate chips 1/2 cup pistachios, chopped Instructions: Heat oven to 350°F. Butter an 8×8 pan. Melt butter slightly. While still warm, stir in both sugars until glossy and smooth. Whisk in eggs one at a time, then vanilla. The batter should thicken slightly. Sift in cocoa powder, espresso, flour, salt, cinnamon and baking powder. Fold just until combined. Fold in chocolate chips and pistachios. Spread evenly in the pan. Bake 20 to 25 minutes. Cool completely, slice & serve.
This is the recipe for the banana bread that I regularly make as a treat for my family. I like to keep it in the fridge for a few days and we will take slices as breakfast or snacks. It can pair well with butters and jams but is sweet and filling enough to eat as it is. Ingredients: 3-4 well ripened Bananas 1 large Egg 1/3 cup melted Butter 1/2 cup White Sugar 1/4 cup Light Brown Sugar 1 teaspoon of Pure Vanilla Extract 1 teaspoon of Baking Soda A pinch of Salt 1 1/2 cups Flour 1/2 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1/4 teaspoon Ground Cloves 1/2 cup Chocolate Chips 1/2 cup Walnuts 1/2 cup Powdered Sugar 1-2 tablespoons Heavy Cream or Milk Instructions: Preheat oven to 350°F & butter/oil loaf pan. Mash bananas until smooth. Melt butter in microwave and mix in. Beat egg and mix in sugar towards end of beating. Mix that into banana along with baking soda, salt, vanilla, and spices. Stir in the flour until just combined, then fold in chocolate chips and walnuts. Pour the batter into the pan and bake for at least 60 minutes, testing with toothpicks to make sure the batter is fully baked. Remove immediately from pan and cool on wire rack. When banana bread is slightly warm to touch, combine powdered sugar in a bowl with cream, milk, or water to create a glaze. Balance the ingredients so it is pourable but thick like a syrup. Move the bread to a plate and cover the top in glaze, letting it run down and coat the sides.
East Tennessee State University · Johnson City, TN
Coursework spanned advanced DBMS, software engineering, information security, networking, HCI, and advanced full-stack web development. Capstone: built and deployed an Azure-hosted .NET Core MVC app with image-based D&D campaign management, using Entity Framework and Bitbucket CI/CD.
PZ Marketing · Johnson City, TN
Created bespoke WordPress themes, managed cloud servers, and migrated the team from page-builders to custom code—boosting Lighthouse scores ~40 %. Integrated e-commerce, REST APIs, and security hardening while mentoring junior devs and partnering with clients on requirements.
Wildfire Ideas · Winston-Salem, NC
Design, build, and maintain accessible web apps & reusable CMS blocks in React, Node, and PHP. Deliver ADA audits to hit WCAG 2.0 AA, integrate Shopify + third-party services via REST, and craft client docs/training that keep sites fast, secure, and search-friendly.
Independent
Developed websites for individuals and small businesses, built custom React web apps, and released personal projects including browser games and desktop utilities. Handled client consultation, design, development, deployment, and PC troubleshooting. Selected projects: React based apps integrated with LLM APIs, WordPress custom development, cross-platform wallpaper app, and more.