I don’t always wear bowties, but when I do…well…
I don’t always wear bowties, but when I do…well…
It had been awhile since hit up the Asian store, which was long over due. I needed to get some basics like oyster sauce, palm sugar and coconut milk, siracha, fish balls (yes for real), chinese sausage….oh and of course top ramen.
I decided to take a peek in the back and noticed they had a large selection of cooking gadgets and dishes. All for a reasonable price! I couldn’t help but notice the “tea” cups were the perfect size for my little propagating succulents and found the price of just $1 hard to resist. I ended up buying 4 medium cups and 2 small ones. The medium cups are about 2.5 wide and 2 inches tall, and the small 1.5 and 2 inches tall. Perfect for a baby size vase! Turned out to be a re-purpose win in my mind! I was also thinking..the smaller vases could make really good shot glasses too…just saying.
Perfect little succulent vase!
I was craving some hot soup on a chilly day. What I really wanted was some Neoguri instant ramen but didn’t have any My cupboard was stocked with a lot of dried noodles so I opted to make my own version which is much healthier anyway. After eating and drinking all weekend in New York…I was due for a healthy pick me up!
Veggie Glass Noodle Soup
Makes about 2 servings
4 cups water
1/2 small onion (cut in half)
2 slices of ginger
2 gloves garlic smashed
1 bouillon cube
4 dried shitake mushrooms
1 tsp Golden Mountain Sauce (Buy at Asian store for about $4 dollars)
2 tsp soy sauce
2 cups dried vermicelli soaked (mung bean)
1 cup of mixed veggies your choice (I used carrots, mushrooms, kale and red peppers)
1 egg (cooked to your preference)
1 green onion sliced
handful of cilantro
To make the broth simmer the water, onion, garlic, ginger, bouillon and shitake mushrooms until the mushrooms are soft and plump about an hour for the most flavor. Then add in the golden mountain sauce and soy sauce. You may need to add more or less depending on your taste.
Steam your veggies, boil egg to desired taste (soft or hard…get your mind out of the gutter) and your soaked noodles to your serving bowl.
Pour broth over the “goods” and enjoy with cilantro and green onions. Feel free to add some meat or tofu if you like.
I think the title speaks for itself….AND….I love coffee. I literally go to bed thinking about how I get to drink a cup of fresh brew in the morning! Caffeine still does a number on me so I can only stick to one cup, but I savor every sip. Its my friends birthday this wknd and she requested I make some homemade ice cream. We both agreed coffee would be the perfect choice. I decided to do a trial run and good thing I did…because I failed miserably. Everything looked great…until I put the custard in the mixer and noticed it looked more like brown slush than ice cream. First reason or failure was the fact I tried to use all half and half. Secondly, I used liquid coffee. I’ve read that half and half actually works quite well, but in this case I think the liquid coffee just watered it down too much. I froze anyway and it turned out to be like a coffee sorbet, but still tasty. So, it was back to the drawing board and found a coffee ice cream recipe off of simply recipes which seemed fitting. This recipe calls for infusing the cream with whole coffee beans, which means no watered down icy-ness. I only had heavy cream and half and half, so I did 1 part half and half, one part heavy cream.
Coffee Ice Cream
1 1/2 cups whole milk (I used half and half)
3/4 cup sugar
1 1/2 cups whole coffee beans (you can use decaf)
Pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1/4 teaspoon vanilla extract (I used one tsp)
1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve – optional)
1 1/2 cups of crushed chocolate sandwich cookies
2 tbs Rum or any type of alcohol
Mix the milk, 1/2 cup of heavy cream, sugar, coffee beans, and salt until hot but not boiling. Cover and let sit for an hour to steep.
Use the 1/2 cup of remaining cream and put in an ice bath bowl. Heat the coffee/milk mixture up until it is steaming. Whisk the egg yolks together in a separate bowl and add slowly add the coffee mixture to the eggs and temper.
Then place this mixture back on the stove over medium heat until thick. Test the thickness by running your finger across the back of the spoon. If it doesn’t run, its good to go!
Next, pour the coffee bean mixture over a strainer and add to the rest of the cream, toss in the vanilla extract and ground coffee beans.
Chill in the freezer or at least 2 hour or overnight. (I chilled overnight). Follow the instructions on your ice cream maker and be sure to take taste test along the way.
I added the crushed cookies towards the end, and about 2 tbs of rum to keep the ice cream from becoming rock hard once it freezes. Feel free to leave the cookies out or add some dark chocolate or toffee. I like to eat some of it while it’s still soft and fresh. If you like it a little bit more firm then freeze for at least 4 hours for the best results.
I figured I have enough posts about food, and should spice it up with a style shoot. This is one of my favorite outfits, but unfortunately it’s too cold to wear…even though it’s MARCH here in Philly
#watch #anneklein #macys
I seem to have too many lemons again that are on the verge of rot. I’m just lucky enough to have a boyfriend who loves all things lemon. So I decided to take a stab a lemon bars. I’ve never really been a huge lemon fan when it comes to desserts and typically go for the vanilla bean notes or dark chocolate. It was sunny outside so a lemon inspired treat deemed fitting. I did my usual of scouring the internet for a good recipe and emailing my Aunt. She was out of town and didn’t have her go to recipe on hand so I went with the top hit I found via good old google. As a cook, I hate following the exact directions, and many times when I try this method with baking….I fail. This time was a success and I noted my changes in my recipe below:
Lemon Bars (adapted from allrecipes)
2 cups flour
1 cup butter
1 tsp salt
1 tsp vanilla
1/2 cup sugar
1/2 cup honey
1/4 cup flour
3/4 cup fresh lemon juice (about 5 lemons)
2 tsp lemon zest
For the crust, mix together the flour, butter, salt, and sugar till its crumbly. Then knead dough into a ball on a floured surface. Flatten into a 9×13 baking dish and go up about 1/2 on the sides. Chill for 25 mins. Preheat oven to 350 and bake until golden brown. About 15-20 mins.
To make the custard, whisk the eggs and sugar together first, and then drizzle the honey in. I find doing it this way keeps the honey from getting balled up. Then whisk in the flour, lemon juice and zest. Pour mixture into the baked crust and cook for another 20 mins. I covered mine during the last 10 mins to keep the edges from burning.
Let it cool for an hour and then put in the fridge to set for an hour or two. Once it looks firm, you can cut into squares or triangles. Add powdered sugar for looks but only do so before serving or else to melts into the bars.
This was my first time making lemon bars and I was quite shocked I didn’t screw up the recipe. Esp since I made some substitutions. Go me! Anyway, I really liked the flavor of these because they were more on the tart side and the lemon really popped. I think the next round I will add even less sugar since these were a bit sweet for me.
Feel free to add ground or chopped nuts to the crust for some extra texture
It may be possible to substitute all of the sugar for honey as well. You may just need to add more flour to compensate.
I recently starting reading about this new method of cleaning your face with oil. I heard it works well for most people that try it and it’s great for acne prone skin. I’ve been breaking out more than normal so I decided to give it a try. I’ve done quite a bit of research on what types of oils to use for different skins types and this site from Crunchy Betty and The Oil Cleansing Method were the most informative.
I personally have very oily combination skin (also prone to breakouts) and my skin is very sensitive. That being said I decided to try the grapeseed, castor oil and tea tree oil mix. I’ve been doing it for about a week now and so far so good. I also started using a drop of tea tree oil on my face, and doing spot treatments. Castor oil is pretty drying and I heard the 50/50 mix of Castor to other oil can be pretty harsh. I’m using 3/4 parts grapeseed, 1/4 part castor oils, plus a few drops of argan oil tea tree oils. If you are going to add essential oils they say 1 drop of oil per tsp of oil is good. I may play around with the grapeseed/castor oil portions on my next round. I originally stored the mix in an old jam jar which proved to be disastrous. Jar slipped out of my hands and into the sink I was able to save little of my mix at least. That being said, I decided to purchase and more practical container at Marshals for $4.
As for the “washing” part it’s a little more involved than the soap and water method. First, take the oil and massage it directly onto your face without adding any water. Do this for about 1 minute. Next, take a hot wash cloth and drape it over your face for 30-40 seconds 2 to 3 times. Be sure to rinse the wash cloth after each time. The washcloths get dirty quickly so I only use the same wash cloth 2 or 3 times before I wash it. If i’m slacking on doing a full load of laundry I just hand wash my washcloths and soak in vinegar.
Once, your pores have opened up wipe off the oil and rinse with water. I typically do this only every other day only at night. Another method would be to hop in the shower with the oil applied and let the steam from your shower do the work. Then I drape the washcloth over my face 1 or 2 times and rinse off.
As of now this mix is working well and my skin hasn’t really been shiny during the day at all, and I typically have really oily skin. So bad that I would shine after 2 hours of applying mattifying powder and primer! I’ve had a great experience so far and highly recommend giving it a go.