This week Monday Mani #2 is with another Essie nail polish called On a Silver Platter ! I love this nail polish for a few reasons. It is currently my favorite because it reminds me of the snow fall this winter. This winter was my first white Christmas and I am still enjoying every minute of it.
A mix of thrifting and new clothing makes the best combos at least in my opinion. Here, I am wearing a $25 dollar Free People sweater that I thrifted, a dollar beanie, a forever 21 tank top which was $3, and black skater skirt bought from Love Couture for, and Philip Lim for Target bag.
Over the break I had the pleasure to attend a Sur la Table cooking class with my mom. The theme of this class was Date Night:Chef’s Table and it was taught by chef Christy Wolf. Truthfully, I thought that I was not going to learn a lot. I was so surprised at the things I learned about how to cook certain ingredients and how to use certain tools. Below are 3 different recipes: a salad, beef, and Brussels sprout dish that I learned along with some side tips I thought we important.
Endive and Herb Salad with Apples & Pomegranates
3 tablespoons lemon juice
2 tablespoons plain yogurt
1 medium garlic clove, minced
1/4 cup extra virgin olive oil
kosher salt and freshly ground black pepper
1 tablespoon minced parsley
1 tablespoon minced tarragon
2 teaspoons minced mint
2 red Belgian endive spears, cut crosswise into 1 inch pieces
2 white Belgian endive, cut crosswise into 1 inch pieces
2 Granny Smith apples, quartered, cored and thinly sliced
1/2 cup pomegranate seeds
In a small bowl, use a whisk to combine the lemon juice, yogurt and garlic until thoroughly blended. Honey, greek yogurt, and/or Dijon mustard can be used instead of plain yogurt.
In a slow and steady stream, pour in the olive oil and whisk to create and emulsion. DO NOT try to pour all the olive oil in at once. It will be harder to create an emulsion. Season with salt and pepper. Stir in herbs and set aside.
In medium bowl, toss to combine the endive and apples and evenly coat with the salad dressing. Taste and adjust seasoning if desired.
Sprinkle with pomegranate seeds and serve immediately.
This is a cool tool to buy if you are really into pomegranates. It’s rightly named The Pomegranate Tool. Basically, you cut a pomegranate in half, put one half into the bowl, and then beat the top of the bowl with a big spoon like shown below. It takes less than 30 seconds to get all the seeds out.
Instead of making one of my New Years resolution, to blog more, I am just going to do it! I have made my mind to make 2014 my year!! It’s all about a change in perspective with a little motivation right?
Most Koreans like to make dumplings for the New Years. Dumplings are to Koreans like tamales are to mexicans. Sadly, I did not have time to make any this year, but I did make the soup on New Years day (without the dumplings, of course). This recipe is called tteok gook (rice cake soup). With the dumplings it is called tteok mandoo gook (rice cake, dumpling sop).
This recipe is based on this link here and my mother’s.
Part 2 is here! (It took awhile because I went to New York City for a few days.) While we were leaving Salt Lake City for Laramie, Wyoming Eddie and I were getting pretty nostalgic. The roads looked very similar to Southern California’s Disneyland’s new ride, Cars. Eddie and I used to have season passes to Disneyland which let us go quite often, some months almost weekly.
Eddie and I have finally moved into our new place in Pennsylvania and we are starting to get settled in. Here’s our story of the road trip from San Jose, California to Hershey, Pennsylvania in pictures.