Tuesday, August 12, 2014


Though I wasn't sure what to expect, Chicago was just how I would've imagined it. Combine old school charm, a long-standing tradition of performing arts, and iconic architecture and you get the Windy City (thankfully with perfectly light and breezy winds in the summer). On a more social note, Chicago's diverse demographics and hearty signature culinary dishes (of course with coffee companies and fancy places too) to make up quite the quirky city indeed.

All in all, 'twas an excellent choice for a weekend trip. Chicago, hopefully we'll meet again some day.

Cloud Gate // The Big Bean - Major props to architect Anish Kapoor for designing such a photogenic - er, I mean beautifully sculpted work of art that reflects the city...literally. Plus I love those clean edges. (But really, it's shiny and skyline reflecting - an ideal formula for pictures ammm I right?)

Crown Fountain - Iconic interactive video sculpture. Instant toddler attractor.

Even the interior design of the hotel felt so very Chicago-esque.

Hittin' the streets!

Millennium Park - aka where all the cool landmarks are.

Architecture tour along the Chicago River - The perfect relaxing start to the day. We took a boat ride down the Chicago River (which flows through the city) and listened to the tour guide elaborate on the foundations and evolution of Chicago architecture and design. Suffice to say, I walked out with a newfound respect for the history of Chicago and the endurance of the people's commitment to art. 

Chicago Harbor // Lake Michigan - Walking alongside the pier gives such a sense of serenity.

Navy Pier - The morning was filled with beautiful view upon beautiful view.

Lake Michigan and more Lake Michigan!

Continue after the jump for more food, art, and miscellaneous experiences.

Wednesday, July 23, 2014


I'll be MIA on the blog until I get back from China/Hong Kong (leaving tomorrow), so just a heads up that there will be no posts until the second week of August ish.

Goodbye sweet land of omnipresent a/c, hello sweet motherland of unlimited streetside eats and developing city life!


{I've decided to start sharing more recipes! And per usual college student instinct, I'm also a believer in simplicity and convenience when it comes to making food (like so), so here goes.}

Though I used to hate carrots when I was younger, carrot cake was always a dealbreaker for me. That was also probably because you can't really taste the carrots beneath all the other oily raisiny creamcheesy goodness it's jumbled together with, but sure, I'll take that measly portion of Vitamin A if it means sweet soul satisfaction in the form of caaaarrot cake. 

Okay I know this picture is very similar to the first one, but I really liked the simplicity of the plain tops too. Don't mind me.

I brought these cupcakes to church and they were conquered pretty fast, so I think it's safe to say these were winners (huzzah!!)...though any carrot cake will always be a winner in my book by virtue of being carrot cake. Sorry, have I said carrot cake enough times yet? Man, I love carrot cake. 

Recipe adapted from: Pinch of Yum

For the cupcakes
1 cup flour
 cup white sugar
 cup brown sugar
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1½ cups grated carrots
⅔ cup oil
2 eggs, beaten
½ cup raisins
½ - 1 cup walnuts, chopped (divide between batter and topping)

For the frosting
4 ounces cream cheese
4 tablespoons butter
 cups powdered sugar
1 teaspoon vanilla

  1. Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a medium size bowl. In a larger bowl, combine the eggs, oil, grated carrots, raisins, and walnuts. Gradually add the dry mixture to the wet, stirring until just mixed.
  2. Grease a muffin tin or use paper liners, and fill each well ⅔ full. Bake for 13 minutes (8-10 min if mini muffins), check 'em, and add time (prob just a couple min) if necessary.
  3. While cupcakes are cooling, make the frosting. Blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag (with the corner cut out) or similar tool for piping. Sprinkle tops with remaining chopped walnuts.
  4. Eat it. Love it. 

Sunday, July 20, 2014


nabeyaki soba - shiitake, pea tendrils, ebi tempura, kamaboko, egg
clean & simple
agedashi tofu - fried egg tofu, soy-dashi broth, bonito, kizami nori 
chef's choice sashimi & nigiri
oysters - prepared selections from east and west coasts
nabeyaki soba & arami ramen
unagi donburi - freshwater eel, yuzu ikura, sweet soy, benishoga
This was hands down one of the best meals I've ever been treated to and my most meritable Japanese restaurant experience to date. To sum it up in a few words: authenticity and craftsmanship. Or zen for a lot of yen (as aptly phrased by Zagat haha).

It's usually a good sign if the front entrance is quiet and unassuming (seriously, it's minimalist at best - we passed over it the first time thinking it was an abandoned storefront), and the front door was only the first of many indicators of a restaurant committed to excellence (okay, except in the sphere of streetview aesthetics). Bummer that they ran out of seating in the more ambient back area, but at least we snagged the last table in the front complete with a pleasant and knowledgeable Japanese waitress.

Anyhow, to the food! The oh-so-delicate agedashi tofu, the delightfully fresh sashimi, the tangy oysters, the smooth and chilled soba, the chewy and structure-retaining (a personal requisite for satisfying rice) donburi rice...talk about a feast. Where each entrée served is a work of art to boot.

Arami, it's unlikely we'll meet again, but you shall at least be a dear memory of a sweet summer fling.

Japanese, $$$
1829 W Chicago Ave
Chicago, IL 60622

Saturday, July 12, 2014


Ah, there's nothing like (affordable) brunchin' in the Big D. Cue the plaid button downed waiters, homey wooden furnishings, and of course quality black coffee...all culminating in the glorious Oddfellows!

The coffee bar takes up an entire wall of the restaurant. That's dedication, y'all.

Unpolished wood always has a way with making things seem quaint and charming.

These guys take their coffee seriously - it's on the acidic side yet still rich.

Cider braised french toast - simple and satisfying. 

Suffice to say, I'm glad Oddfellows' weekday breakfast menu is essentially the same as their weekend brunch menu - at least I know I'm not missing out on much food-wise, and I'm fortunately missing out on the brunch crowd people-wise. And its location in Bishop Arts District adjacent to the free parking lot? Prime. 

Coffeehouse/Diner, $$
316 W. 7th St.
Dallas, TX 75208

Wednesday, July 9, 2014


So that one time I shot an advertisement for Sperry Top-Sider...yeah just kidding. Let's try that again.

So that one time (well, more like lots of times) I woke up early during camp to go shooting, finding the little dock get-up as a backdrop more than excited me after a period of pretty-but-honestly-nothing-too-special landscapey pictures. 

Retreats like these always prove their virtue, both for the soul or for the sparsely filled landscape pictures folder on my computer. 

Friday, July 4, 2014


Banana Republic dress // H&M shirt // China shoes // H&M belt // J.Crew necklace

Coral, white, and blue anyone? And yes, I ended up untying my shirt because I realized I didn't want to potentially deal with unraveling shirttails during 4th of July festivities. Plus you can never be too casual in the good 'ol Republic. 

I had to throw it back to last year's July 4th, which we spent in Taiwan (my church was there teaching English on a mission trip) and which was also a great reminder that no distance could ever separate us from the great love of 'MURICAAAAAAAA! (I also remember being secretly scared we would be chased out of that oceanside shaved ice shack for our obnoxiously nationalistic pride.) Nothing like some Americans making our very conspicuous mark amongst the expanse of barely legible scrawls covering the wooden tables and walls.

Happy Independence Day, y'all. May this privilege be something we always remember and always take meaningful inspiration from.


So I was bored the other day (er, maybe like a month ago) and spontaneously decided to make salmon. You could also say I was a little overexcited about the white sesame seeds I had recently purchased for another recipe. (Because white sesame seeds automatically translate to salmon topping? Sometimes I don't understand where my own instincts come from.)

I must say though, this recipe was a little underwhelming - not that it was bad, but it was pretty average. I guess I should've known that it was going to taste pretty much how it sounded...a generic "Asian" style dish overdoused with overly sweet sauce. At least I added in some onions - unlike some things in life (ahem, Americanized Asian food), caramelized onions will never fail you.

1 1/2 pounds raw salmon
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoon soy sauce
2 garlic cloves, grated
1 tablespoons freshly grated ginger
1-2 tablespoons toasted sesame seeds
4 green onions, sliced

sesame ginger honey glaze
1/4 cup honey
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger
1/2 teaspoons toasted sesame seeds

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.
In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.
Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon's thickness (our's was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.
Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.
sesame ginger honey glaze
Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

Tuesday, July 1, 2014


AE top // Forever 21 shorts // BCBG shoes // J.Crew necklace // Kate Spade purse

Sorry for the rather sporadic posting this past month - I've been traveling every week so it's been a little crazy to say the least. 

Anyhow, since last Wednesday was our only free day after landing in DC for my sister's wedding, I took Erin around on an intense speed sightseeing tour. Cue the comfy touristy outfit! 

I've basically been livin' in this shirt all summer long. Easy, breezy, beautiful, Cover Girl - it's the perfect flowy shirt to throw on whenever convenient (read: all the time). And I usually don't buy clothes from AE anymore, but when I do...it's during the 70% off clearance sale! Yeeeeaaahh man.