Oahu, Hawaii from on of my many work trips earlier this year.
Rainstorm on the right and sunset on the left.
Sunday, December 30, 2012
Saturday, December 29, 2012
December Project: Friendship
An oldie but goodie, my BFF of about 20 years, Meeks! Our (mis)adventures are the stuff of legends!
Friday, December 28, 2012
Thursday, December 27, 2012
December Project: Vegetables
I know corn salad on Christmas Day doesn't necessarily scream festive or seasonal, but that's what the Teo clan dined on for our Christmas lunch. Ha!
I first busted out this recipe in the Summer when my friends and I took our picnic basket to Griffith Park to watch Shakespeare in the Park (A midsummer Night's Dream). This corn salad really epitomizes the freshness of Summer (or Christmas, if you're a Teo?). The sweet corn kernels merry well with the tangy tomatoes and kick of red onions, while the balsamic vinegar adds a nice caramel acidity.
8 ears of corn
2 quarts cherry tomatoes ( I used baby heirloom tomatoes the first time and then those yellow ones for Christmas)
3 tablespoons high-quality balsamic vinegar
1 medium red onion
1 quart sugar snap peas (Optional)
1 handful rough-chopped basil or flat-leaf parsley (Optional)
salt, preferably a large, coarse sea salt like Maldon.
pepper
Directions
1. The recipe calls for you to strip raw corn from ears, but I par-boiled mine first for 3-4 minutes since I am not a huge fan of raw corn.
2. Slice all tomatoes in half or quarters depending on your preference. Chop the red onion into a large dice. If using the sugar-snap peas (they can be hard to find when the corn and tomatoes are available -- their seasons barely overlap, and even then you're likely getting corn and tomatoes from the south and sugar snaps from the North.) Anyway, if you're using them, cut in half or thirds to make more bite-sized. Blanch these briefly in salted boiling water. Rough chop the basil or parsley if you are using them.
3. Toss all vegetables in a bowl, along with the vinegar, salt and pepper. That's it!
Serves 4
Recipe from Food 52
Wednesday, December 26, 2012
Tuesday, December 25, 2012
Monday, December 24, 2012
Sunday, December 23, 2012
Saturday, December 22, 2012
Friday, December 21, 2012
December Project: What's Cooking
There is a lot to love about this time of year- parties, presents, White Christmas showing all weekend long on AMC. There is however, one thing the fat kid in me looks forward to more than anything else... COOKIES. More specifically, holiday cookies!
This year, I decided to take my holiday baking up a notch and make holiday cookies for all my friends and relations, both in LA and Singapore. Phew!
Leading up to the big event, I a) tested potential recipes, 2) ate A LOT of cookies, all in the name of research and subsequently) OD on sweets. At the end of the process, I settled upon these 4 treats to delight the kids-- Smokey Bacon Ginger Cookies, Hungarian Apricot Bars, Cranberry Coins, and Double Chocolate Espresso Cookies.
Personally, I loved the Smokey Bacon Ginger Cookies the best! The savory aspect of the bacon lends itself well to the sweet ginger cookie and made for a more elevated "foodie" type offering. Meanwhile, Mama T's favorite were the Hungarian Apricot bars, she went so far as to hoard a batch for herself.
Either way, I thoroughly enjoyed bake, bake, baking and hope my yums helped to spread some holiday cheer to those I hold dear.
Here is the recipe for the Smokey Bacon Ginger Cookies. Happy Holidays!
Smokey Bacon Ginger Cookies
Ingredients
8 oz. thick0cut smoked bacon (about 6 slices) cut into 1/4-inch dice
2 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tbsp ground ginger
1/2 tsp salt
3 tbsp plus 2 tsp unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 large egg
1/3 cup sorghum syrup ( I used unsulfured molasses instead)
1/2 cup raw sugar, like turbinado
Sea salt for sprinkling
Directions
1. Cook the bacon in a skillet over medium heat, stirring occasionally until crisp, about 14 minutes. Pour off the fat and reserve (you should have about 1/2 cups plus 2 tbsp fat and 3/4 cup bacon); transfer bacon to a paper-towel-lined plate. Let bacon and reserved fat cool.
2. Preheat the oven to 350 degrees. Whisk to combine flour, baking soda, ginger, cinnamon, and salt in a bowl.
3. In a separate bowl, beat butter and both sugars with an electric mixer on medium-high until fluffy, 3-4 minutes. Beat in reserved bacon fat. Add egg and mix until blended, scrapping down sides of bowl if necessary. Add sorghum syrup and mix until blended. Reduce speed to low and add in flour mixture. Mix until blended. Mix in reserved bacon.
4. Shape dough into 1 inch-balls. Roll balls in raw sugar to coat. Space 2 inches apart on parchment-lined baking sheets or jelly roll pans. Flatten balls using the palm of your hand or the bottom of a glass. Sprinkle lightly with sea salt.
5. Bake sheets, rotating halfway through, until edges are set and tops are cracked but centers are still soft, about 8 minutes. Let cookies cool completely on wire racks. Cookies can be store in airtight containers at room temperature up to 3 days.
Makes 5 dozen cookies.
This year, I decided to take my holiday baking up a notch and make holiday cookies for all my friends and relations, both in LA and Singapore. Phew!
Leading up to the big event, I a) tested potential recipes, 2) ate A LOT of cookies, all in the name of research and subsequently) OD on sweets. At the end of the process, I settled upon these 4 treats to delight the kids-- Smokey Bacon Ginger Cookies, Hungarian Apricot Bars, Cranberry Coins, and Double Chocolate Espresso Cookies.
 |
| Back off Santa, those ain't for you! (clockwise) Baking, baking!; Cranberry Coins; Cookies in their boxes; Smokey Bacon Ginger Cookies. |
Personally, I loved the Smokey Bacon Ginger Cookies the best! The savory aspect of the bacon lends itself well to the sweet ginger cookie and made for a more elevated "foodie" type offering. Meanwhile, Mama T's favorite were the Hungarian Apricot bars, she went so far as to hoard a batch for herself.
Either way, I thoroughly enjoyed bake, bake, baking and hope my yums helped to spread some holiday cheer to those I hold dear.
Here is the recipe for the Smokey Bacon Ginger Cookies. Happy Holidays!
Smokey Bacon Ginger Cookies
Ingredients
8 oz. thick0cut smoked bacon (about 6 slices) cut into 1/4-inch dice
2 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tbsp ground ginger
1/2 tsp salt
3 tbsp plus 2 tsp unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 large egg
1/3 cup sorghum syrup ( I used unsulfured molasses instead)
1/2 cup raw sugar, like turbinado
Sea salt for sprinkling
Directions
1. Cook the bacon in a skillet over medium heat, stirring occasionally until crisp, about 14 minutes. Pour off the fat and reserve (you should have about 1/2 cups plus 2 tbsp fat and 3/4 cup bacon); transfer bacon to a paper-towel-lined plate. Let bacon and reserved fat cool.
2. Preheat the oven to 350 degrees. Whisk to combine flour, baking soda, ginger, cinnamon, and salt in a bowl.
3. In a separate bowl, beat butter and both sugars with an electric mixer on medium-high until fluffy, 3-4 minutes. Beat in reserved bacon fat. Add egg and mix until blended, scrapping down sides of bowl if necessary. Add sorghum syrup and mix until blended. Reduce speed to low and add in flour mixture. Mix until blended. Mix in reserved bacon.
4. Shape dough into 1 inch-balls. Roll balls in raw sugar to coat. Space 2 inches apart on parchment-lined baking sheets or jelly roll pans. Flatten balls using the palm of your hand or the bottom of a glass. Sprinkle lightly with sea salt.
5. Bake sheets, rotating halfway through, until edges are set and tops are cracked but centers are still soft, about 8 minutes. Let cookies cool completely on wire racks. Cookies can be store in airtight containers at room temperature up to 3 days.
Makes 5 dozen cookies.
Thursday, December 20, 2012
Wednesday, December 19, 2012
Tuesday, December 18, 2012
Monday, December 17, 2012
Sunday, December 16, 2012
Saturday, December 15, 2012
Friday, December 14, 2012
Thursday, December 13, 2012
Wednesday, December 12, 2012
Fall Sangria
Fact is while my (Asian) body will not allow me to become best friends with alcoholic drinks, I do enjoy a brief love affair here and there.
Here is my latest flirt with a Fall Sangria. This one is from my dinner party, courtesy of my co-worker Megan.
Tuesday, December 11, 2012
Monday, December 10, 2012
December Project: Something Old
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| Asian Pacific Swim Meet |
I'm the one in the grandma print shirt and velvet pants. Styling from such a young age.
Holiday Entertaining
Sometimes I think my life goal is to be a hostess with the mostess. I like to imagine myself Gwyneth Paltrow and day dream about throwing soirees like its 1999. Then in the very next second I realize a) I'm not Gwen, b) I don't have infinite funds and c) I don't have enough friends to host! Just kidding... kinda, sorta!
That said, I have thrown a dinner gathering or two in my lifetime. Most recently, I had my two lovely co-workers over for a mini-dinner party and a Christmas movie-- Meet Me in St. Louis. It was a deelightful night filled with good laughs, great food and holiday cheer!
Since dinner parties and social gatherings, whether on a Gwyneth-scale or little-ole-me scale can prove to be rather stressful, here are my prep tips to keep that entertaining cray to a minimum.
Two weeks before:
1) Plan early: The professional event planner in me knows that advanced planning is key. So especially during the holiday season, when calendars fill up quickly (that sounds so grown up to say!), nail down your date and invitees early!
2) Menu: If you're anything like me, trying out a new recipe when guests come over is a big no no (The RISK!!! Ahhh). So turn your kitchen into a test kitchen two weeks before and start exploring menu ideas.
Three days before:
3) Plan your tableware and decor: If your're using linens, make sure they are cleaned and pressed. Unless you are throwing a 90's-catering theme party, skip the dated napkin swans and go rustic by rolling up your napkins and tying them together with a piece of ribbon or twine. Decide which flatware, silverware and glasses you are going to use... that is if you fancy and have more than one option for the occasion. Plan out your centerpiece and tablescape.
Two days before:
4) Finalize your menu & shop: Stop experimenting and go by them ingredients. Grocery lists organized by dishes are the way to go here. Even better, when you get home from the store, organize your ingredients by dishes or by courses. For example, the ingredients for your appetizer salad all go in the same shelf in the fridge etc.
5) Stock the bar: Read Tips #4 and #5 here for my thoughts on this.
6) Clean up! Scrub the living daylights out of your sink, tub, toilet and floors.
Day before:
7) Plan your cooking timeline: Knowing what order things are to be chopped, cooked, or popped into the oven will make your life much easier.
8) Make ahead: If there is anything you can make ahead of time, do it now.
9) Set your table: Lay out your tablecloth, napkins, glasses etc.
Happy hosting!
That said, I have thrown a dinner gathering or two in my lifetime. Most recently, I had my two lovely co-workers over for a mini-dinner party and a Christmas movie-- Meet Me in St. Louis. It was a deelightful night filled with good laughs, great food and holiday cheer!
Since dinner parties and social gatherings, whether on a Gwyneth-scale or little-ole-me scale can prove to be rather stressful, here are my prep tips to keep that entertaining cray to a minimum.
Two weeks before:
1) Plan early: The professional event planner in me knows that advanced planning is key. So especially during the holiday season, when calendars fill up quickly (that sounds so grown up to say!), nail down your date and invitees early!
 |
| Paperless Post |
2) Menu: If you're anything like me, trying out a new recipe when guests come over is a big no no (The RISK!!! Ahhh). So turn your kitchen into a test kitchen two weeks before and start exploring menu ideas.
Three days before:
3) Plan your tableware and decor: If your're using linens, make sure they are cleaned and pressed. Unless you are throwing a 90's-catering theme party, skip the dated napkin swans and go rustic by rolling up your napkins and tying them together with a piece of ribbon or twine. Decide which flatware, silverware and glasses you are going to use... that is if you fancy and have more than one option for the occasion. Plan out your centerpiece and tablescape.
Two days before:
4) Finalize your menu & shop: Stop experimenting and go by them ingredients. Grocery lists organized by dishes are the way to go here. Even better, when you get home from the store, organize your ingredients by dishes or by courses. For example, the ingredients for your appetizer salad all go in the same shelf in the fridge etc.
5) Stock the bar: Read Tips #4 and #5 here for my thoughts on this.
6) Clean up! Scrub the living daylights out of your sink, tub, toilet and floors.
Day before:
7) Plan your cooking timeline: Knowing what order things are to be chopped, cooked, or popped into the oven will make your life much easier.
8) Make ahead: If there is anything you can make ahead of time, do it now.
9) Set your table: Lay out your tablecloth, napkins, glasses etc.
Happy hosting!
Sunday, December 9, 2012
Saturday, December 8, 2012
Friday, December 7, 2012
December Project: Childhood
...Home
In a couple of days, Mama & Papa T will be moving out of my childhood home to a new place.
Needless to say I am brokenhearted to let go of the home I know and love so well. [Insert sweet sentiment about homes not being the buildings but the people and memories created there]. *Pooey* Imma miss that place.
In a couple of days, Mama & Papa T will be moving out of my childhood home to a new place.
Needless to say I am brokenhearted to let go of the home I know and love so well. [Insert sweet sentiment about homes not being the buildings but the people and memories created there]. *Pooey* Imma miss that place.
Thursday, December 6, 2012
December Project: Someone You Love
This little dude is turning 7 today, Happy Birthday Luca. Your Aunty Nic loves you!
Wednesday, December 5, 2012
December Project: In Your Bag
(top left to right, clockwise)
Tom Ford Sunglasses -- It's always sunny in SoCal; Planner--I'm old fashioned that way; OPI Nail Polish, Lincoln Park After Dark, an oldy but goody; YSL Rogue Pur Couture, Le Fuchsia-- instant polish when you need it; L'Occitane Hand Cream; Rosebud Perfume Co. Salve; LV Wallet; Prada business card holder--You never know when your next networking opportunity will pop up; Jasper & Jeera Beaded Pouch-- To hold my cash and change.
Tuesday, December 4, 2012
Holiday Cheer: DIY Holiday Cider
If you don't know by now that I ADORE the Holidays, then you don't know me at all (cue music "If you don't know me by now, you will never never know meeee").
How can one not love the magic that's in the air as it starts to look a lot like Christmas. It's the happiest season of all! With those holiday meetings and gay, happy greetings when friends come to calllll....
Alright, enough of this karaoke session!
Anyway, this year, I'm really trying to turn it up a notch on my DIY holiday projects (more on this to come) so I thought I would share this little Holiday Cider DIY I found, courtesy of Rue Magazine.
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And in case you need a little help on the cider recipe, here's my favorite!
Ingredients
6 cups apple cider
1/3 cup maple syrup, Grade B
2 Cinnamon Sticks
6 whole cloves
6 whole all spice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
Directions
1. Pour the apple cider and maple syrup into a large stainless steal saucepan.
2. Place the cinnamon sticks, cloves, all spice berries, orange peel and lemon peel into a washed cheesecloth and tie with kitchen string. (I usually start with 8 strips of orange and lemon peel each) Drop spice packet in to cider mix.
3. Place the cider over moderate heat for 8 to 10 minutes until the cider is very hot but not boiling.
4. Remove the cider from the heat and discard the spice package. Ladle into glasses and add a fresh cinnamon stick for garnish.
Makes 6 servings.
Monday, December 3, 2012
December Project: Something That Makes You Smile
Spotted this awesome bumper sticker on my way to the Farmer's Market and it made me smile.
Saturday, December 1, 2012
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