Monthly Archives: February 2012

Oscars Past

Oh yes girls, tonight is finally here! I am already watching the Countdown to the Red Carpet on E! because I just cannot wait.

In homage to this historic night of all things glamorous, I wanted to share some of the dresses I rank as BEST OF ALL TIME. Gorgeous, timeless, chic — just marvelous.

More to come after the show! Happy Oscars All!

¡GUACAMOLE!… PART II

For my first guacamole, I used an adapted recipe from the huffpost that I actually first found out about on Twitter (the site I would like to crown the most useful social media platform in the game right now — and to think, I wasn’t sold on it at first and was so completely late to the game).

Start to finish: 10 minutes

Servings: 8

1 small yellow or white onion, finely diced not with a molcajete! Just chopped.

Chopped fresh cilantro, to taste

Serrano chilies, to taste

4 avocados, pitted and cut into cubes not with a molcajete! Just cut in half.

1 to 2 medium tomatoes, chopped

Hot sauce, to taste

Salt

On a cutting board, mound together three-quarters of the diced onion and a bit each of the cilantro and chilies. Start with about 3 tablespoons chopped cilantro and 1 chili. You can add more later. Use a large knife to repeatedly chop the mixture further. Aim to reduce the mixture to as close to a pulp as possible.

Turn the knife on its side and, applying firm pressure to the side of the blade, use it to smash the ingredients. Transfer the mixture to a medium bowl (molcajete!).

Gently mix (with a tejolote!) the avocado into the onion mixture. Add the remaining diced onion, another tablespoon or 2 of cilantro and the chopped tomatoes. Stir gently, then taste and season with salt. Add hot sauce, as well as additional finely chopped chilies, to adjust the heat as desired.

(Recipe adapted from Demian Bichir)

Here is a photo of my very first authentic attempt at the famous, yummy, fresh, healthy (hey, it’s the good fat), and best reminder of home for any Western woman trapped in an Eastern woman’s life.

¡guacamole!… Part I

I’m from California — Los Angeles to be exact, but went to college in the bay area. That said, it should come as no surprise that I LOVE guacamole.

I’ve managed to actually find some restaurants here in the NYC that offer a decent (fresh) guac — so no complaints there. It’s just that I find myself wanting it all the time and at 15-20 bucks a pop, it can get out of hand… fast.

So with that in mind, I purchased my very own molcajete and tejolote, which is Spanish for mortar and pestle. Carved from volcanic rock, the molcajete and tejolote are some of the world’s oldest kitchen tools, used by the Aztecs in Mexico for grinding corn into flour. I needed to make my guacamole official ya’ll!

Here is some pics of me properly prepping my molcajete.

Directions:

Step 1: Initial Cure

  • Place the molcajete and tejolote in a sink and rinse thoroughly
  • Put a few handfuls of raw white rice into the molcajete, add some cold water and grind the rice using the tejolote
  • Repeat several times, making sure you have ground the entire interior surface of the bowl. Rotate the tejolote as you grind, so its surface is cleaned also
  • The molcajete is cured when no loose bits of stone or grit are present in the rice and the water runs clear

Step 2: Seasoning

  • With the tejolote, create a paste in the molcajete with one chopped onion, the cloves from one head of garlic and 3-4 tbsp. cooking oil
  • Spread the paste over the inside of the bowl, making sure to cover all the pores
  • Bake in an 300°F oven for 30 minutes
  • Let cool then rinse with water

Love You Lulu

I have a confession and you’re going to hate me for it. Me and the boy are going on a trip to Antigua in a couple weeks. Yes, I get to leave this godforsaken Northeast weather for 5 whole days!

I am so excited. The only thing topping that excitement right now is this necklace — the Lulu Frost Offshore Necklace.This piece would be perfect for every dress (and bathing suit!) I am taking with me on this glorious Caribbean getaway.

just DIVA **snapping my fingers in the air**

The Road not Taken By Robert Frost

Though that year of High School English was by far the most painful to understand — thanks to Frost, Hemingway, Thoreau, Dickinson, Emerson, etc. — this poem continues to hold a very special meaning for me…

Two roads diverged in a yellow wood,
And sorry I could not travel both
And be one traveler, long I stood
And looked down one as far as I could
To where it bent in the undergrowth;

Then took the other, as just as fair,
And having perhaps the better claim,
Because it was grassy and wanted wear;
Though as for that the passing there
Had worn them really about the same,

And both that morning equally lay
In leaves no step had trodden black.
Oh, I kept the first for another day!
Yet knowing how way leads on to way,
I doubted if I should ever come back.

I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and I–
I took the one less traveled by,
And that has made all the difference

There are certain ingredients that when added to any dish, will make the meal taste great. For me, these ingredients are usually chocolate or bacon. Imagine the joy my heart felt when I found a CHOCOLATE candy bar with BACON! I was in Soho this weekend with a good friend and we stopped by Vosges. She learned about the chocolate brand through her many traveling adventures as a Management Consultant and convinced me to walk-in. Boy, am I glad I did.

I mean, who could resist chocolate made by a company with this mission statement:

Vosges Haut-Chocolat welcomes you to an experiential realm of storytelling through the medium of chocolate. By means of esteemed craftsmanship and conscious innovation, we inspire you to interact with the world in a different way.

So yes, I now have some bacon chocolate truffles as well as Indian Curry and Pink Himalayan Crystal Salt candy bars. YUM!

Saying I do.

It’s been a bumpy start, but I think I have finally found the motivation I need to begin the wedding planning process. It definitely helps that I have a fiance with an opinion about these things…

First assignment: Finding a venue. Given I am from California and he is from Florida, it first felt natural to want a beach wedding. But we’ve traveled so many places together that it is not that easy to rule out other places. Is it fair to make one family pay more to attend the wedding than the other? We also have friends who don’t live in either state, who will need to travel no matter what. We need to somehow make this thing affordable, despite our families and friends living all over the place. Shouldn’t we just pick a state in the middle?

Here are some images that are helping fuel my wedding inspiration today.