10
Nov 13

EMC Seafood and Raw Bar

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{uni pasta}

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{ankimo}

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{dozen oysters}

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{lobster rolls}

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{fries with truffle mushroom aioli}

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{m, g, & j}

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{b, s, & moi}

Haven’t updated in a long time, but since people have been asking about my blog recently, I started missing it. Here’s a quick post!

A couple of weeks ago, my GFs and I finally made it out to EMC, the new hot spot right in the heart of my hometown, Ktown. We ordered a good range of dishes: garlic brussels sprouts, fries with truffle mushroom aioli, crispy jalapeno chicken wings, crab cakes, lobster roll, uni pasta, two dozen oysters, ankimo (monkfish liver with garlic ponzu), stewed lemongrass mussels, congee with abalone, wine, wine, champagne, and wine. I’m pretty sure I’m forgetting something. Six girls can do a lot of damage!

EMC did NOT disappoint! And we have a few memories to last. :)


22
Jul 12

Girls Day Out at The Grove

Yesterday, the girls and I spent a beautiful day at The Grove doing what we do best…eating, wining, and shopping! We dined while people-watching and chatting at La Piazza and then headed over to some of our favorite stores, Anthropologie, Zara, and Nordstrom. We refueled with some more dining and wining back at La Piazza before heading back to the IE where we finished off round three at Roscoe’s Famous Deli. It was a great day to catch up with my girls, and best of all, baby Eli! I even scored a pair of mint and silver strappy heels on sale at Zara to remember the day!

How did you spend your Saturday?


02
Jul 12

Villa Blanca and Dress Shopping for a Special Bride-To-Be

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{Villa Blanca chardonnay}

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{cheers to the bride-to-be}

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{rock shrimp & asparagus risotto…can’t stop thinking about this}

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{BBQ chicken flatbread pizza}

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{lobster & crab salad}

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{honey roasted salmon}

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{the bride & company}

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{Bella Bridal in Ktown}

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{rows & rows of dresses}

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{some of our picks}

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{ending the day with ddukbokki and wine at Haus}

Saturday was a special day for a special bride-to-be, Carol. I was ecstatic to have been asked to be a bridesmaid, and this was a much anticipated day for us all. We started the day with lunch at Villa Blanca in Beverly Hills owned by the fabulous Vanderpumps. The food was up to par with my expectations. Actually, I can’t stop thinking about the lobster & crab salad and the rock shrimp & asparagus risotto. I definitely would love to go back and try dinner. After about 2+ hours of chit-chatting, wining, and eating (we couldn’t stop picking up our forks), we headed over to Ktown for the first appointment at Bella Bridal. They wouldn’t allow photos which was a bummer, not that I would post any pics of the bride in the dresses anyways. She looked amazing and gorgeous!! But she is such a pretty girl already, so that’s a given. After the next appointment, Carol, Jenn, and I headed over to Haus Dessert Boutique to continue wining with some ddukbokki which had a lot of heat…yum! And I can handle my heat! We called it a day at 7 PM, and I headed home tired but very happy to be a part of Carol’s special day.


11
Jun 12

Taco Party & EJ from Korea

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Happy Monday, peeps! Here are just a few pics from Friday’s taco party at Hannah’s house. One of our girls, EJ, is currently visiting from Korea on a business trip, and of course we had to get together. We thought about going out, perhaps to LA or somewhere in DTF (Downtown Fullerton, not the Jersey Shore acronym), but we opted to do what we do best…eat, drink, and be merry at home. It’s so much easier that way. We don’t need to get ready or worry about driving/cabbing, and most importantly, we get to be as loud as we want. We’ve become such ajoomas.

Hannah (Ban), our veteran mommy and wifey (she’s been married the longest) always knows how to feed us well! All of the sides are homemade. In fact, many of my cooking inspirations come from her. Thanks for the party, Ban & girls! We missed you, Sunny!


04
Jun 12

Hit and Run, Exploded Fire Hydrant, Firemen, and Edward Cullen…Just Your Typical PGC Yard Sale

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{setting up}

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{BFF getting a car wash}

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{exploded fire hydrant from across the street}

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{arrival of fire department}

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{customers unfazed}

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{police car getting a car wash...no joke! He drove really slowly and even the other way!}

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{my crazy BFF}

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{life-size cut-out of Edward Cullen}

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{I came late with my inventory.}

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{4 households' loot on the driveway}

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{doing some more marketing}

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{wining and selling}

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{lunch by BFF}

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{dinner time!}

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{shrimp diablo}

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{fiesta platter}

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{the thickest, most pillowy chicken quesadillas I've ever seen}

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{shrimp enchiladas}

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{carnitas tacos}

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{the end}

Have you ever held a yard sale for your unused junk stuff? My girls and I decided to have a joint yard sale at my BFF’s house on Saturday, and it was the most exciting yard sale ever…literally. I know this was my first yard sale, but I don’t think it’s normal to have a hit and run, exploded fire hydrant, firemen, and Edward Cullen all in one morning. A paying customer got into her car, backed up into the fire hydrant across the street, and took off! …hence the water show and a visit from the fire department that was nice enough to take a pic at the request of my BFF…LOL. Unfortunately, I got there late after the morning rush. Who knew that yard sales were so popular at 7:30 in the morning! Nonetheless it was a success, and we had a blast hanging out. We’re doing it again this Saturday! Come by! :)

*yard sale photos courtesy of Hannah*


02
May 12

Weekend Recap :: First Grubs in My New City

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{all the Korean goodies...thanks to C-Nance!}

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{Saturday lunch date with my BFF at Ojiya}

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{red snapper}

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{hamachi}

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{ice green tea}

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{fried pork cheek}

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{wish I was having this bite right now}

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{live shrimp...my fave! sushi man showed us the live shrimp he was serving us}

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{fried shrimp heads}

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{uni...another fave of mine! and a different red snapper}

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{red snapper again}

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{Kumamoto oysters}

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{halibut}

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{fish roe}

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{round 1.5}

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{hubby brought home The Hat}

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{I only ate half...and then the other half later.}

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{S-1 from Thai Original BBQ!!!}

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{absolute necessities}

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{refueling from Friday's leftovers}

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{finishing off the weekend}

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{Guess what that is!}

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{BFF brought me El Taurino hot sauce!!}

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{dipping ain't cuttin' it}

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{that's how I do}

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{never complete without wings}

Is it too late for a weekend recap of last weekend? But I had to share. Better late than never!

I must say it is totally awesome being near my besties. Living in SD, nobody could just “stop by” or come over to hang out at my place. We wasted no time, and they came over on Friday (moved here on Thursday) for another good time full of laughs…and food! On Saturday, my BFF treated me to lunch at one of her faves, Ojiya, a sushi bar by my place. I haven’t been back, but trust me, I have been thinking about it for the past week. Must go back ASAP! And the photos are only half the serving of what we had! My BFF loves me so. Sunday was spent with my hubby who got back from his bro’s bachelor party trip, and what better way to start than with S-1 at Thai Original BBQ?! It’s only 3 minutes away! Seriously?? Coming from Solana Beach where we were close to NOTHING, it is amazing being around so many yummy establishments, as well as everything else we need. You name it, we got it within 2-5 minutes. No joke. I love this city!

Happy Friday and hope you have a yummy weekend!


27
Dec 11

Cheap Date

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Look what my hubby just brought home.

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17
Nov 11

Short Ribs with Wine & Cream

I bought a package of short ribs with the intent of making Galbi Jjim (Korean Braised Beef Short Ribs) again (which was a hit, by the way), but then I realized I would be wasting a new post opportunity! So I decided to try out this Short Ribs with Wine & Cream recipe by The Pioneer Woman. And I am so grateful that I did. I love short ribs. I love wine. And cream is a guilty pleasure. So I had to.

By the way, don’t let the length of the recipe fool you! Long recipes usually scare me too, but it’s really not that complicated. In fact, it’s pretty darn easy!

Short Ribs with Wine & Cream

Ingredients:

  • 12 whole short ribs
  • salt and pepper
  • 3 tbsp olive oil
  • 1 cup red wine
  • 32 ounces, fluid beef broth or beef stock
  • 2 tbsp minced fresh rosemary
  • 2 tbsp grainy mustard
  • 1 cup heavy cream
  • 2 tbsp capers (more if you want)
  • olive oil, for drizzling
  • rosemary sprig, to be fancy

Instructions:

Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.

Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you’d prefer not to simmer on the stovetop.)

After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.

Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.

I absolutely adore short ribs. Really, I do. They’re like little blocks of happiness.

Sprinkle your happy blocks with some salt and pepper, while you heat your pot with olive oil over high heat.

Using tongs, sear them over high heat for about 1 1/2 minutes on each side. After searing, remove them from the pot and onto a plate.

Then pour the red wine and beef broth into the pot, and add your minced fresh rosemary. Stir quickly and scrape the bottom of the pot to make sure you’re infusing all of the leftover bits from searing.

Do the short ribs a favor and put them back into the pot. They thank you. Place the lid on the pot, reduce the heat to low, and let it simmer for 2 1/2 to 3 hours.

Get your remaining ingredients ready. You don’t have to, but I like to. It keeps my brain less frazzled.

After simmering for  almost three…long…hours, remove the ribs (and meat) from the pot and onto a plate again. I’m emphasizing the “meat,” because as you can see, a lot of the meat has fallen off the bones. You know what that means.

Now add your grainy mustard…

And your heavy cream…

And finally your capers. Lots of capers.

Then turn up the heat, let it gently boil and thicken.

After it has thickened, return the ribs and meat back to the pot for a final dip.

Prepare your plate with whatever you’re serving the short ribs with. I placed them on a bed of Garlic Roasted Shiitake Mushrooms.

Drizzle some more sauce, if you’d like. I think just one sprig of rosemary would have looked better. I must have gotten overly excited.

Eat your heart out.

Short Ribs with Wine & Cream

Ingredients

◦ 12 whole short ribs
◦ salt and pepper
◦ 3 tbsp olive oil
◦ 1 cup red wine
◦ 32 ounces, fluid beef broth or beef stock
◦ 2 tbsp minced fresh rosemary
◦ 2 tbsp grainy mustard
◦ 1 cup heavy cream
◦ 2 tbsp capers (more if you want)
◦ olive oil, for drizzling
◦ rosemary sprig, to be fancy

Instructions

Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.
Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you'd prefer not to simmer on the stovetop.)
After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.
Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.
http://cynthiakim.com/2011/11/17/short-ribs-with-wine-cream/


15
Nov 11

Me & G

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Having a glass of vino with my BFF via text. Who says long distance relationships are tough? Not us!

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