Friday, December 31, 2010
Since Sharon has to leave early tomorrow (New Year's day) morning, we decided celebrate the new year with a New Year's Eve breakfast while we are still together. We ate, had a reading, sang a song, and shared prayer requests and visions for the new year.
*Chicken quiche with sour cream,green peppers, and swiss and cheddar cheese
*Buttermilk blueberry pancakes (recipe from smitten kitchen)
*Fruit plate - kumquats, blackberries, cherries, strawberries, watermelon
*Roasted Grapefruit with mint leaves
*Coffee and Orange Juice
My favorite thing by far was the roasted grapefruit. It's a misnomer because the grapefruit isn't really roasted, just slightly glazed on top with a sugar that hardens. It's how the grapefruit is served at Pulino's Bar & Pizzeria in Manhattan (Soho), and I was excited to try it. When the sugar melts in the pan, you place the grapefruit face down in the sugar mix and coat the top, and then sprinkle with finely chopped mint leaves. We couldn't find the muscovado sugar that it calls for and used brown sugar instead, which worked fine.
The first attempt (which is what is pictured here below) was not as successful because the sugar melted and hardened before we got it on the grapefruit, but we got the idea and it was delicious. The second attempt was much more successful (once the sugar melts, you gotta act quick!), and is pictured here. The mint leaves with the grapefruit is GENIUS. The flavors of the mint, citrus and caramelized sugar is oh-so-perfect. I've included the recipe for it below.
Adapted from Nate Appleman, Pulino’s Bar & Pizzeria, Manhattan
Time: 15 minutes
1/3 cup muscovado sugar
2 teaspoons finely chopped mint.
1. Cut the grapefruit in half and thoroughly loosen all sections with a knife. Dry the cut surface with a paper towel.
2. Put the sugar in a 10-inch heavy skillet and place over medium-high heat. Stir until the sugar melts and darkens slightly, about 2 minutes; do not let it burn. Spread it across the pan (it will not coat evenly) and immediately add the grapefruit halves, cut sides down.
3. Move the grapefruit in the pan to coat the surface. Using tongs or two spoons, transfer to serving dishes, cut sides up. Sprinkle with mint and serve immediately.
Thursday, December 30, 2010
I figured out how to make the pictures appear bigger on this blog so the plan is that I will share photos and also a documentation of how the wedding came together. When I remember 2010 I want to remember the fun we had planning and having our wedding.
Place: Duck, NC
Bride's outfit: Dress handmade by friend's mom and shoes from Modcloth.com
Groom's outfit: Jos. A. Bank and Cole Haan
Flowers: Harris Teeter and flower warehouse ($120 TOTAL)
Hair & Make-up: I did my makeup, and my sister did my hair
Food: Culinary Magick
It was important for us to have a wedding that was meaningful, comfortable, and true to who we were as a couple. If this was going to symbolize and encourage us into our life of marriage, we wanted it stock it full of real and good moments.
We decided on the location early on – Outer Banks, NC – and once we finally decided on the venue (thanks to my sister-in-law, Amy!), I started to get excited about the details. I knew I had wanted to have it outside, near a tree, in an enclosed space, in close vicinity to the beach, and the event house was perfect. True, I had a bar exam to worry about, and few other things got in the way of the planning, but we somehow pulled it all together in the end. The power of hope, creativity and help, combined!
Venue: The event house, called Saltaire House, had us jaw-dropping at every room when we first saw it. Ron, the owner, had put together the house with a fantastic attention to detail that made it a gorgeous wedding event house and bed and breakfast. The house had a living room, dining room, kitchen (where the food was prepared), a pub room (where the drinks were served), a downstairs bathroom, a foyer (where the welcome/gift table was set up), a wrap-around porch, a pool, a gazebo, grassy backyard (for both our ceremony and reception), five upstairs bedrooms (including a bridal suite), one bedroom downstairs with bunk beds, and a game room in the basement. Needless to say, we didn’t need too much convincing. I wish I had taken more pictures of the house itself. You can find out more about the Saltaire House here.
Dress: After hours of searching, deciding, de-deciding, trying on, the perfect solution came in the form of my friend’s mother. She had made her own wedding dress and was willing to make mine. I had an idea for a dress in my head but never imagined that I could actually have one custom made. The fabric I chose was ivory organza and dupioni, the design altered from a dress pattern of a casual 1940s dress, the flower from Tigerlily (thanks to my sister), and the ribbon (for the belt) from Michael's. I loved my dress (thank you Mrs. Cobb!) and I ordered pink peep-toed shoes from modcloth.com. Groom’s outfit: White dress shirt, tan and red suspenders, and blue bow tie all from Jos. A. Bank, thanks to their helpful sales folk. Khaki pants from Banana Republic, and splendid leather shoes from Cole Haan.
photo by maya lee
The ceremony: We asked my old youth group pastor and friend, Eric, to officiate, and didn’t have any bridesmaids or groomsmen. My sisters, Ken’s sister, and Saena helped as the wedding coordinators, Soonie, Jaina, Care, Em and Hilz all pitched in on the weekend of, Ken had some of his buds- Mike, Eugene, Shih-wei, and David- come down early to help prepare, welcome, and usher, and we each walked down the aisle with our parents. Ken walked down his mom and waited at the front while my parents walked me down the aisle. Our very talented friends Nic and Megan sang and played music before and during our ceremony. I'm so glad we got to walk down to “Somebody Loved” by the Weepies! They also played “O My God” by the Mars Hill band for contemplation, and “See What the Lord has Done” for the celebratory end-of-ceremony song. We selected three readings to be read by our friends: an excerpt from C.S. Lewis’ Mere Christianity (Richard), an excerpt from a love letter by Rainer Maria Rilke (Tucker), and a poem from the movie, ‘Before Sunrise’ (Hilary). Ken and I wrote and said our own vows, and when we walked back up the aisle together our guests celebrated by blowing kazoos and bubbles!
Wednesday, December 29, 2010
Life feels different and special these days because all the ladies in my family are in one city for the week: mom, sharon, eunice, moi. There is an excessive amount of talking over good food, and things are as they should be. This morning we spent our time at Can Can, a favorite place to go hang out for coffee and morning pastries.
Can Can is glorious for both its food and ambiance. It is exactly as a brasserie should be.
See fantastic menu here.
For today, two thumbs up to their french press coffee, goat cheese & fig croissant, and apricot scone!
Speaking of glorious foods: go here to see pictures and hear sound clips of the restaurant critic for The New York Times, Sam Sifton, describe the 15 best things he ate around town (NYC) in the past year. The pictures of the food along with the narrative make for a compelling and mouth-watering documentary of food appreciation.
Tuesday, December 28, 2010
Monday, December 27, 2010
Sunday, December 26, 2010
This was my Christmas last year, Curacao 2009.
I post these pictures as a contrast to the snowy picture in the previous post. Also, because I like remembering the warmth and my time with these lovely ladies.
So much has happened since then!
This Christmas season, more than anything else, I am truly grateful for my family - original family, new family, new husband. We had both sides come together, there was good food, we had a tree, there was snow, and there was presents. For some reason I just couldn't get into the holly-jolly, red-and-green razzle dazzle, jingle bells kind of spirit this year, but who cares? I am so grateful and I am at peace, and that's really all that matters.
Wednesday, December 22, 2010
Being inspired influences the way you feel about yourself, as well as your self-expression.
This is what Schuman says about what he is trying to do:
"I thought I could shoot people on the street the way designers looked at people, and get and give inspiration to lots of people in the process. My only strategy when I began The Sartorialist was to try and shoot style in a way that I knew most designers hunted for inspiration. Rarely do they look at the whole outfit as a yes or no but they try and look for the abstract concepts of color, proportion, pattern mixing or mixed genres. I’m always really happy when I meet a designer and hear that they use some of my photos for their inspiration boards. At the same time I’m also really touched when I get emails from everyday people who say they have been inspired to see themselves and others in a new and usually more accepting way. "
If you scroll back far enough you can see posts that where he shares old vintage photos that readers have sent in of their fashionable grandparents and great-grandparents. LOVE.
Pictures from the Sartorialist.