Emmys' Fashion Hits

Whenever there's a big Hollywood awards show on, the first thing I think about is which designer will the celebrities be dressed in. The Emmys were last night and there was a definite trend on the red carpet with the color red. I'm a huge fan of this color because it's such a vibrant and sexy color to to have in your wardrobe, and practially all my favorite looks from that night happened to be in this shade!

 Nina Dobrev in Donna Karan. My favorite look of the night--absolute perfection from dress, hair, and jewels.

Kerry Washington in Zuhair Murad Couture. Fits like a glove, just fabulous.

 Sofia Verga in Vera Wang. Draped in all the right places.

Evan Rachel Wood in Elie Saab. One of the few non-red gowns I loved. Simple yet glamorous.

Minka Kelly in Dior. So lady like and elegant.

All images taken by www.radaronline.com

What were some of your favorite looks?

NomNom: Banchan: Spicy Bean Sprouts and Spicy Steamed Egg

Banchan in Korean refers to small side dishes. If you've ever been to a Korean restaurant you'll notice that they always give you a plethora of banchan that may vary from pickled vegetables, tofu, and kimchi which are meant to be shared. This is a staple in Korean cuisine because aside from the main dishes you always need an accompaniment(s).

"Kongnamul muchim" is a soybean sprout side dish that can be prepared either spicy or not. I chose to make the spicy version because, well, I just like a little heat in my dishes. After all, I am Korean;)

Kongnamul Muchim
1/2 lb soybean sprouts
1 tablespoon soy sauce
1 tablespoon sesame oil
1.5 teaspoon of red pepper flakes
2 chopped green onion
2 cloves of minced garlic
1/2 teaspoon sugar
Salt to taste

1. Break off the end pieces or the soybean sprouts and throw out any wilted ones.
2. Bring 2 cups of water to a boil in a pot and put sprouts into the pot. Close lid. Boil for 10 minutes.
3. Drain the soybean sprouts and rinse with cold water.
4. Move to a bowl.
5. Mix soy sauce, sesame oil, red pepper flakes, green onions, garlic, salt, and sugar with the cooked soybean.
6. Mix with hand.

"Mae woon gye ran jjim" translates to spicy steamed egg. Similar to the soybean sprout side dish, this can be prepared spicy or non spicy and again, I made the spicy version. HA! What can I say, spicy runs in my blood. This is such a simple yet savory dish that you can whip up in less then 20 minutes. I've seen this dish cooked using the microwave but I chose to steam it because I find that the texture is more silky, almost pudding like when steamed, which I prefer.

Mae woon gye ran jjim (adapted from beyondkimchee)
2 eggs
1/2 cup of chicken stock
1 green onion
1 tablespoon soy sauce
1 teaspoon red pepper flakes
Sesame oil (optional)

1. Combine all the ingredients minus the sesame oil in a steam proof bowl. Cover the bowl with foil.

2. In a pot filled with water that can reach to the half way up to the steam proof bowl in it, place a small plate on the bottom of the pot to secure the bowl during boiling. 

3. Place the bowl and cover the pot with a lid. Boil over medium high heat for 7-9 minutes or until a knife inserted in the center comes out clean. Be cautious! It is very hot.

4. Drizzle with sesame oil and serve hot or warm.

Bling: David Yurman

When it comes to accessories, jewelry is a definite weakness I have. I believe in investing money with certain pieces because they are something that you can continue to wear for years to come and possibly pass down to your children. Don't get me wrong, I adore shoes and bags, but, I think that jewelry means the most because there is always a story behind each necklace, ring, bracelet, etc. Whether it was gifted by your significant other, passed down from family members, or bought for one's self, it has a story to tell. For me, I grew up watching my mom wear David Yurman pieces. As a kid I didn't think much of it because it looked too "adult like" but as I grew older I understood why she appreciated each sophisticated Yurman piece.  He has now become one of my favorite designers and a staple in my outfits. 

14mm Pave Diamond Infinity Necklace

I've been searching for a simple pendant for awhile now and I came across this necklace. I love that the design of the pendant is simple and not too extravagant yet the pave diamonds adds an elegant and "bling" factor to it;) It had to come home with me...

Leopard and Stripes

Tank-F21

Skirt-H&M

Shoes-DKNY

Clutch-Chanel

Necklace-Alexis Bittar

Watch-Michele

For the past couple of days the East Coast has had torrential downpours---not cool. Mother nature, please stop with this rain because it's not cute anymore. I was on my way out to meet some friends for drinks and the rain and thunder started again so I decided to take pictures indoors. I'm a fan of leopard anything but usually in small doses (You won't catch me wearing leopard from head to toe). I recently bought this shirt and it's been rotating in my closet because it's so versatile. You can dress it down (pair it with denim shorts/jeans) or dress it up with a skirt and the right accessories. I've been on the hunt for interesting pendants and fell in love with this Alexis Bittar necklace because it has an understated elegance to it. I'm so glad that I came across it so I can add it to my growing Alexis Bittar collection;)

NomNom: Blueberry Boy Bait

Whenever I'm cooking or baking something it usually stems either from a craving or a picture I come across that inspires me to make just that. In this case, the latter happened. I was in my usual, "I feel like baking something" mood and with the weather being rainy and dismal, I wanted to eat something cake-y.  Hmm not sure how cake correlates with rainy weather but that's just my nonsensical food logic *shrug* I came across the recipe and thought this was perfect because it incorporates blueberries which I love AND my craving for cake would be satisfied. Score!

Blueberries aren't in season anymore so I used frozen ones but it still turned out warm and buttery with just the right amount of sweetness. 

Gently fold in the blueberries

Showering the cake with more blueberries

What is it about having something baking in the oven, waiting to be eaten on rainy days like this...or any day for that matter.

If anything, you should make this recipe just from the name alone because I assure you friends, it definitely does the job;) Enjoy!

Blueberry Boy Bait (serves 12, adapted from smittenkitchen)
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

1. Heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
2. Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture.
3. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries.
4. Spread batter into prepared pan.
5. Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes.
6. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature.