Weekend Snapshots

This weekend I…

1. Met up with a friend I haven't seen in months to catch up over lunch at Woodward Table. I ordered the frittata with fried oysters and my friend had chicken and waffles for the first time. I wasn't too impressed with my frittata although the fried oysters on top were really good. He ordered the better dish.

2. Got much use of Mandu's raincoat my sister bought him over the rainy and cold weekend. He's such a good boy when it comes to us putting on sweaters and jackets for him;)

3. Did a bit more travel research for my upcoming vacation to Japan. I am beyond excited about this trip because it's been about 10 years since I've been back to Asia. One of my goals this year is to explore Asia more since I've traveled through Europe quite a bit and Japan will be the first country in Asia to travel to this year. Can't.wait.

4. Received my new Eberjey pajama set I ordered earlier last week. I've been eyeing this brand for awhile now but have been hesitant to pull the trigger because it's a bit pricey (to me) for sleepwear--this coming from a person who usually sleeps in boxers and an old t-shirt. I figured it's time to upgrade my pajama wear to something more mature and adult like and finally decided to order this set. Since I'm petite, it can be quite difficult to find PJs that fit in length (both pant legs and sleeves) and haven't seen anything on my radar other than this set. The material is so soft and the fit is perfect (not too tight yet flattering). No regrets.

5. Had dinner with Mel at To Sok Jip, one of my favorite Korean restaurants in Virginia. I had a craving for BoSsam (boiled pork belly where you wrap it in cabbage leaves, accompanied by kimchi and raw garlic/peppers) and this place does it just right. My only problem with this place is that the service isn't that great but if you want really good, traditional Korean dishes done right, I highly recommend this place.


How was your weekend?

NomNom: Chia Seed Pudding

I've been having an ongoing love affair with chia pudding for a little over a month now and I see this becoming a long term thing. It started with this recipe and I've now become hooked on chia seeds. I'm not a huge breakfast person during the work week because I'd rather just use that time to sleep in, but I now have a breakfast rhythm going on. This is where chia puddings come in. I just prep it the night before and store it in the fridge so that it's happily waiting for me in the morning. A quick reach and grab. Done and done.

It's hard to say which chia recipe I love more because they're both equally awesome--I think I'm more excited that I discovered another chia recipe option that's just as great as the former...you know, in case my palate gets bored.

This recipe calls for fresh berries and almonds as toppings but it's so yummy just with the simple mix of Greek yogurt, almond milk, and vanilla that I've been eating the pudding as is, unadorned. But if you want to, feel free to go ahead with it. You do you.

Low in calorie, super healthy because chia seeds are crazy packed with nutrients, and really tasty. It's a trifecta of all.good.things. What's not to love about that?

Have a great weekend. Xo.


Ingredients (Adapted from Giada De Laurentiis/Food Network Mag Jan/Feb 2014): Yields: 2
1 cup vanilla-flavored unsweetened almond milk
1 cup plain low-fat (2%) Greek yogurt (I used non-fat)
2 tablespoons maple syrup plus 4 teaspoons for serving (I used agave syrup)
1 teaspoon pure vanilla extract
1/4 cup chia seeds
1 pint strawberries, hulled and chopped
1/4 cup sliced almonds, toasted

Procedure
1. In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, and the vanilla until just blended. Whisk in the chia seeds, let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.

2. The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.

3. Spoon the pudding into 2 bowls of glasses; mound the berry mixture on top and serve.

Pop of Pink

Photos courtesy of Sung Shin

Leather jacket-Theory (old, similar version here)

Shirt-Uniqlo

Jeans-Rag & Bone

Shoes-Pour La Victoire

Sunglasses-Karen Walker
Scarf-Alexander McQueen

After the rain and snow(!!) the DMV area got yesterday, I needed to add a pop of color to my outfit to brighten up against the dreary weather. Hoping to see signs of Spring very soon.

Have a great week. Xo.

Casual Friday

Photos courtesy of Sung Shin

Sweatshirt-H&M (old)

Plaid button down-AE

Jeans-Rag & Bone

Leather jacket-LaMarque (similar style here)

Purse-Proenza Schouler 

Sunglasses-Karen Walker

Shoes-KORS Michael Kors

Happy Friday everyone! It's been a long/busy week and am just relieved that the weekend is finally here. I came home late last night from work feeling tired and lethargic (thought I was coming down with a cold) and as I was getting ready for bed, I found out that Buzzfeed featured my blueberry almond butter smoothie recipe on their website yesterday. Please check it out here! 

Have a great weekend. Xo.

NomNom: Party Mimosa

There's something about weekends and brunch that go hand in hand. Perhaps it's the blissful feeling of being able to sleep in sans alarm clock or waking up past breakfast hour.

Whenever I know I'm going to have a free morning that's not filled with a to-do list or plans made well in advance, I like to invite loved ones over for brunch. Having friends come over your home for a shared meal on the weekend is a great way to start the weekend and when you add champs to that equation, well it's pretty much a guaranteed good ol' time.

I wanted to update the classic mimosa with exotic tropical fruit juices that reminded me of my recent trip to Belize. While on vacation, my friend and I would crave fresh, sweet, and ice-cold watermelon or pineapple juice everyday from fruit stands and would always be on the look out for any potential juice bars throughout the day. Selling pre-cut fresh fruits on the streets was a normal thing--the fruit in Belize was that good.

Warning: the combination of flavors in these mimosas (guava, mango, pineapple) have a high potential to make you dream about warm weather, sandy beaches, or a tropical vacation far away. All good things.

The next time you have brunch at home (much more cost efficient btw), try this easy and tasty juice concoction that will transport you for a brief moment to a warm, sandy beach somewhere with this party mimosa in hand and no worries in mind.

Enjoy. Xo.


Ingredients (Adapted from www.allrecipes.com) Yields: 15 servings
1 (12 ounce) can of mango-apricot nectar
1 (12 ounce) can pineapple juice
3/4 cup cold water
1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted
1 bottle (750 ml) of cold champagne

Procedure
1. Stir together the mango-apricot nectar, pineapple juice, water, orange juice concentrate in large pitcher until combined. Pour in bottle of champagne just before serving.