I probably contributed to half of the views on this...

Chatroulette love song

http://www.youtube.com/watch?v=fU1x8Ll62QE&feature=autoplay&list=QL&index=1&playnext=6

much awaited interview

http://www.youtube.com/watch?v=Sq67Jaaha-Y

Air France food truck-complimentary menu creations by Joel Robuchon

I admit, I don't watch tv so I didn't know much about top chef Mr. Joel Robuchon. After Googling him, I thought he looked quite familiar but that is all. Reading about his culinary achievements, he is the chef with the most Michelin stars accumulated from his restaurants worldwide! He has his L'Atelier restaurant in both New York (1 Michelin star) and Taipei (no star) as well as all around the world. I guess I'll get a chance to taste his stuff here in NY one day or maybe Taipei...orrr for free?.. from a food truck? That's what we did today! Actually, I'm not sure to what extent was his involvement in this "menu creations" but I guess he taste approved it?

The promo Air France truck is serving different spots around NY from March 24 through March 28 and we had a chance to catch a complimentary teeny dinner today at the Park Ave/15th st stop after getting our Jamba Juice at Union Square (it's 2 for $5 coupon time!). I thought there would be a long line up and was hesitant to check it out. However, we were right there and there was barely a crowd (maybe due to the location?) and it took us less than 2 minutes to get some grub. It was delicious and served warm!! I loved the macarons and wondered if they were imported from France! The chefs in the truck spoke French so it MUST have been "authentique"!
Yumzy..best free truck food ever...and we hope to win a trip to Paris too!



Here is what was on the menu as they serve breafkast, lunch, dinner and dessert:

Bfast:
-Buckwheat crepes filled with minced chicken, ham, and mushrooms with Mornay sauce.
-Pain au Chocolat
Lunch:
-Cucumber and smoked salmon brochette
-Grilled beef filet with wine truffle sauce and potatoes au gratin
Dinner:
-Smoked salmon and shrimp rondelle
-French Sheperd's Pie with duck confit.
Dessert:
-Assorted French macarons and petits fours.

The finishing touches were all there too. Rosemary on the tournelle.

To-do in New York...♥♥ Summer 2011 ♥♥

There is just so much to do in New york that even if you do somethin', you end up not doing much.

There's always somewhere new to eat, something new to see. Trends on end.

My Google maps of restaurants I've tried in NY is basically exploding from the island of Manhattan and I did not even input every single place we've tried.



I want to create a to-do list for this summer after I return from Taiwan. Here are some to start... Any one is welcome to join!

♥ I want to blade across the Brooklyn bridge.

♥♥ Dress up in all-white and drive up to the Hamptons for shopping, beach and cafes...and maybe crash a typical Hamptons Summer White Party.



♥♥♥ Visit a vineyard upstate and drink all day...well, up until I turn red like a tomato.

♥♥♥♥ Golf practice by Chelsea piers.

♥♥♥ Try a famous NY resto (Nobu? Per Se?)

♥♥ Meet the red pandas at the Bronx zoo.

♥ Prospect Park berry hunting (and eating them?).

♥♥ Find an excellent terasse for nice summer weekends.

♥♥♥ Picnics at the parks

♥

Hmmm...What else?

More hearts please ♥♥♥♥♥

Question for the wise..

If my itouch broke and cannot be repaired. Can I still recover my scores from Angry Bird?

xx

oh lab lab lab...lots of cursing today..in my head of course..

So like.. I measured concentration for 82 protein samples the other day which took me hours and realized today that I was missing two concentrations in my series but did not know which protein was missing and so everything I measured is garbage...then I got new concentrations and then started to make the protein gels from scratch. I made my Western gel twice since the first one didn't polymerize for some reason so I'm like freakin' shit..then I do it again and there were freaking bubbles everywhere..and I think to myself that I am not redoing this shit so I keep going using the lanes that are intact and then I find out I have not enough lanes for my samples in the middle of loading so I curse loudly and then I continue anyway because I just can't stop...then I find out I am missing some control proteins so I had to thaw and do a Bradford assay again ...and then I continue...and I just have a feeling that the rest of the way until I develop the stupid membrane that I'm going to hit more bumps and that my result will be just as lousy and I should have just not bothered with all of this from the start....and eat chocolate :)

Weirdest wedding food decor EVER!

Lobster fruit salad with live goldfishies swimming in a bowl for visual appetite.
A video you ask? Sure!
Below:

Momofuku milk bar's crack pie..make it yoself!

The first time I had the infamous crack pie was actually at a work potluck and it was homemade by a coworker who found the recipe online. It was pure sugar goodness.

Today, we went to Momofuku milk bar where the original slice of pie is sold for $5.75 and still pure sugar goodness. Of course they use local farm milk and organic shizz and organic shananigans but the taste is pretty much the same. Dave thought my coworker's pie was better though so, I call on my friend, you..B.H. to make this and maybe sell it on the streets for some major profit.

Recipe pulled from:
http://articles.latimes.com/2010/feb/11/food/la-fo-crackpierec11-2010feb11

Momofuku's Crack Pie

Total time: 1 1/2 hours, plus cooling and chilling times

Servings: Makes 2 pies (6 to 8 servings each)
Cookie for crust

2/3 cup plus 1 tablespoon (3 ounces) flour

Scant 1/8 teaspoon baking powder

Scant 1/8 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) softened butter

1/3 cup (2 1/2 ounces) light brown sugar

3 tablespoons (1 1/4 ounces) sugar

1 egg

Scant 1 cup (3 1/2 ounces) rolled oats

1. Heat the oven to 375 degrees.

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.

4. Whisk the egg into the butter mixture until fully incorporated.

5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crust

Crumbled cookie for crust

1/4 cup (1/2 stick) butter

1 1/2 tablespoons (3/4 ounce) brown sugar

1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Filling

1 1/2 cups (10 1/2 ounces) sugar

3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar

1/4 teaspoon salt

1/3 cup plus 1 teaspoon (3/4 ounce) milk powder

1 cup (2 sticks) butter, melted

3/4 cup plus a scant 2 tablespoons heavy cream

1 teaspoon vanilla extract

8 egg yolks

2 prepared crusts

Powdered sugar, garnish

1. Heat the oven to 350 degrees.

2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.

3. Gently whisk in the egg yolks, being careful not to add too much air.

4. Divide the filling evenly between the 2 prepared pie shells.

5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.

6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

Each of 16 servings: 432 calories; 4 grams protein; 45 grams carbohydrates; 1 gram fiber; 27 grams fat; 16 grams saturated fat; 187 mg. cholesterol; 36 grams sugar; 125 mg. sodium.

Must eat...mochi vanilla red bean dessert at Sachiko's on Clinton

So good!

And the sushi isn't so bad neither!

I'm going back back to Taiwan

Less than two months away...
joyous me

Okay

Must make list

Parent time
Sightsee
Beach
Massages
Dentist
Hair
Shop
Friends
Eat
Eat
Eat
Eat

...

Jewelmint! Jewelry designed by Kate Bosworth and her stylist!

Kate's style is simple, clean, elegant and sophisticated. To own the very same pieces of jewelry she wears is now so simple!


Bullet necklace

I signed up to check out the jewelries. My link: http://jmnt.me/ifLldY

First step is to fill out a survey so the site can get an idea of your taste. Afterward, they show you pieces they think you might be interested in. You pay $29.99 per month for an item but you can skip any month you want if you don't like the pieces shown to you so there's really no commitment at all.

At $29.99, some items are a real steal! There are real gold plated items, silver and gems used. Some have a super vintage-like vibe!

The ones worn by Kate herself to special events is a good selling point however, I think the videos they post up for each of their pieces is really great and helps to see each piece in "action".

I've got so many I want already but I know more good stuff will be coming! These are limited editions of course and there are new items each month to pick from.

I started sharing the link with all my friends (most in Canada) and realized later that it is only for U.S. customers at this time. You can ship to me! :(

Some of my favs!!


Liberty ring


Sweetheart ring
"As Seen On: Kate Bosworth at the 2011 Creative Coalition Spotlight Initiative Awards during the 2011 Sundance Film Festival".



Cairo rings

I promise ...

I promise that my next ten purchases will not be anything close to black or gray. Enough!

Color color color for Spring/Summer!

Red skirt!

Taken from http://www.garancedore.fr/category/photo/page/3/

Happy 1 year in New York to me!

To celebrate.. we went shopping and eat delicioso steak.

We went to do some shopping at Barney's warehouse sale. After visiting the actual Barney's store last week where everything was unaffordable, we thought it would be worth checking out.

It was apparently the last weekend for the sale. If only I knew it started back in mid February...gahhh. Leftover sale items sucks. There were still a whole lot of people there though taking advantage of the additional savings on top of the sale prices.
Lavish dresses from Lanvin, Balmain, Dior and more were all on sale but since it's the last weekend of the warehouse sale..everyone dreamed to be a size 40 or size 0 to take advantage of the last marked down designer gowns.

I tried on two tank tops from Vince priced at $39 +25% additional discount. A Viva Cava mesh tank top which didn't fit. (At first I thought it was a Vena Cava piece I was holding but then realized it was Viva and not Vena. Just doing some research now, I see that Viva Vena is a sister brand of Vena Cava..that's all. I learn somethin' everything).


This top looked terrible on me..S or L size..it was not flattering at all. Not even on this model.

Since I didn't buy anything, 5 minutes before I had to go, I forcibly squeezed my feet into a super coveted Derek Lam ankle bootie marked down from $795 to $319 with an additional 60% off to make it less than $130! But alas, I couldn't pull the platform ankle bootie off and threw them back in the pile.
Here it is worn by Rachel, Olivia and Jessica. Looks awkward no? Should I have gotten them anyway since they were only $130?!






Although I didn't buy anything, I was psyched to bump into my high friend from Montreal who was in town for the weekend. He went straight to the sale after arriving. It is just so freakin' nice to "bump" into someone here in New York!

After shopping..it was steak time at Peter Luger's. Porterhouse for 2, cream spinach, German hash browns, palm salad...nom nom nom.

Now you see it..



Now you don't..