Category Archives: LOVE IT

Happy National Pet’s Day Snickers!

In honor of National Pet’s Day today, I thought I’d share the story of how Snickers and I became a family.

I never had a cat for a pet growing up — growing up in a superstitious household, cats were always viewed as sneaky creatures that could bring bad luck. We always had dogs. I never had a chance to really get to know a cat growing up, so never really thought too much about them.

In 2005, my grandmother died. She was more than a grandma, she was my mom — my primary parent for pretty much all of my childhood. When she passed, I felt incredibly lonely. I hadn’t realized until after she passed away that I relied on her so much as a confidant, a beacon, a counselor… It was scary not being able to find comfort in anything. That’s when one of my coworkers (Ranika – if you’re out there, I can’t say thank you enough) told me about a nonprofit for homeless pets that she was supporting by fostering cats.

At first, I was like, “Cats? Ugh! No way”. But she convinced me to go with her to visit the animals and reserve judgment until I spent some time with the kitties. So I went and that’s where I met Snickers. At the time, he was a wee kitten and still needed a bottle to eat. He was in a bag with three others and as soon as he saw me, he jumped right on to my shoulders. It was love at first sight.

Through the years, Snicky Snack has brought love and comfort to both me and my close family members that were equally suffering from the loss of my grandmother. All of the superstitious, anti-cat mantras completely vanished the moment everyone met him (even my uncle who is a sworn dog person loved to wrestle with Snicks and let him bite his callous hands). I don’t know if Snickers saved us from our grief, perhaps we saved ourselves. But what I do know is he reminded us about the importance of life moving on and when it feels like life can’t go on, it’s okay to snuggle with a cute cat until those feelings pass.

Thanks Snickers, Snicks, Snicky Snack, The Pie for being the most adorable, moody, hungry, impatient, talkative, nonchalant, did I mention adorable (??) cat a girl could ask for. I love you.

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!


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


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.


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**

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!