DSK Model Search

So I thought I'd take my chances and give it a shot. I entered myself to be in DSK Model Search for this year. I buy lots of jewelry from this company so I thought, "What the hey. Try it out and if doesn't work out at least I can die saying that I put myself out there"

 

CLICK HERE TO SEE MY FACE

CLICK HERE FOR PRETTY THINGS 

Will I count on your vote? Maybe not but hey....I TRIED!

How it all began...

Let's just say, whoever is in charge of their marketing strategy is a damn fool and genius. 

And then it just goes on and on....

God I love the humour.

My Favourite Beatle...

Kill it.

I gaga over Gaga

Hot.

Commercials make me Happy...

Starting from Today....

This is what my schedule for the month of April looks like...........

F.M.L.

Holy Mother Of Randoff!

FOR REALS???!!!!??!?!!?!?

Enjoy your late evening early morning!

Instead of Studying.....

I'm being a girly girl...right now as this very moment...I am currently typing with two fingers.....why?

Because I just did this....

Pretty? Oui...Non?

Colours I used is Essie's Mesmorize and OPI's Nicole Honey-Dew You Love Me?

I got inspired by the colour concept from my new family member that I got just a few days ago....

Say Hello to Pippin So Phocles

He originally lived in my room, but due to the temperature change in my house, he had to settle in the 100 gallon tank in the family room.

Pip is indeed a betta fish, and no he will not kill the other fishes....yet....

Also, a big hooray for me for finally cleaning my make up brushes....

It's been months since I did it and it's about time after developing a sty twice in a month....Laziness was creeping too much....

Using Michelle Phan's method of anti-bacteria soap and extra virgin olive oil, it's super clean now...it's just hanging down since I don't own brush guards....I have purchased them last week and all I'm waiting for is the package...

it's almost 2 AM....WOW...I honestly need to get back to studying for my midterm.......

Panda Kid pwns....

Totally right?

What a twist!

I know I normally post about food, and I wanted to make this blog originally about food, but I felt like there needed to be a change.

I have always been in love with fashion, but who am I kidding, everyone girl has that fashion blood running through their veins. It wasn't until recently that I was web searching and came upon this small little fashion line called Otis and Maclain. Founded by two friends, their line of work is impeccable. Base on their philosophy of easy to wear yet fashionable pieces, they use simple versatile shapes and hand-picked silks and rayons to complete amazing fashion wear.

Otis and Maclain "Chiquita" Dress

They remind me of Aritzia's lines, Talula and Wilfreds, but more in the line of comfort wear, and an item that can never be replaced or rip on you like Aritzia brand does. I can't even exploit how many times a Talula legging would rip on me after two weeks of use, or finding a hole on my Wilfred oversized tank after purchasing it. *Gun to head*

 

Otis and Maclain T Tent Top White Leopard

I first heard about O&M from my cousin, Clarissa, who resides in Long Beach, CA and has been working for an LA based boutique, Madison. She comes home almost every Christmas, and every year she would wear something fabulous from this line.  Little did I know, the co-founder of this fashion line was a girl that I went to high school with.  WHAT A TWIST and a small world.  I've been trying to order things from Madison website for a while, but with my lack of funds, it'll have to hold off.

 

Otis and Maclain "Hawaii" Jumper in Black - 100% Rayon

I am quite amazed at the huge responses about this clothing line, not only does it appeal to me, but many celebrities are into this line as well, from Lauren Conrad from the Hills, Tori Spellings, and even Kim Kardashian.

I might get ripped on how yes, the company has been around for 2 years, but seriously, this is Vancouver. We have Aritzia, and despite how much I despise some of the clothes I buy from that place would just end up in the trash after a month use, I love the comfort wear and the sophistication it has when you can simply dress it up with certain things. I would be willing to pay a lot of money for O&M's things because I know it would last and the style lookout is similar.

And hoping that she'll get a chance to see this

Shamini Hall...


You are the shit. Congratulations on your line and it's success. I hope to see more from your work.


Lots of love and support,
Jessica

No yolking around

I have been self conscience about my weight this year and thought to myself: "NO MORE DISGUSTING EATING HABITS!"

So, I've been training myself to eat breakfast everyday now. Schedule consists of waking up at 7 in the morning, doing all of my personal hygiene routine, and making a light breakfast.

Today, well lets just say I tried to wake up at 7 but ended up waking a lot later than that and ended up being too lazy to attend my first class. So I had an hour to kill. I didn't want to eat left overs from yesterday's dinner which I did not have any, so I decided to make myself brunch.

I don't have anything in my fridge. Nothing, but have found some eggs, tomatoes, shallots, and some fresh herbs. Omelette it is. I used 3 eggs, but being health conscience, I used the egg whites instead, but left one yolk for flavouring. Extra virgin olive oil, shallots in the pan with some fresh thyme, tossed in the egg mixture, with fresh tomatoes and parmesan cheese, leaves you with this:



Okay, so it's not a perfect rounded omelette but it was tasty. Sooo sooo tasty.

Slurping is cultural...

I had a very lazy Wednesday afternoon, and wanted to go out for lunch. My friend suggested we go and be unhealthy and eat at the food court at Aberdeen Centre. For most of you who are not familiar with the Lower Mainland of Vancouver, AC is the ultimate Asian store. As I like to call it, the worst part of Richmond ever. (Some photos were from Google)


Seriously, if you want to get out of there alive, drive an SUV. Asian people are scared of big cars, especially in that ridiculous parkade. Anyways, we didn't exactly go to the food court as we planned, but instead went to the new place that's on the second level of AC, Chef Hung Taiwanese Beef Noodle. I was there the day of the grand opening, and it was packed. Literally. Line ups and at least an hour wait.


Like...holy crap. It's a good thing that I didn't want to venture during the first few days of the grand opening, so it was nice that my friend Suzi and I went on a slow day after lunch hours. I have to say that the decor of the place was lovely. Very mellow, modern, and yet has a flair of elegance. There is a VIP room, but there's a minimum cost for using it, at least $200 and a time limit of 1.5 hours. Not a choice of places to host a party, that's all I can say.


The service at the time we had wasn't that helpful. Usually you are served with tea when it comes to Chinese restaurants but we waited for about 10 minutes for tea and for a menu. When asked for a menu as she poured one cup of tea, she abandoned the other cup and left to get a menu. As she gave our menu, she completely forgot to pour the other cup with tea. Boo on you. As my friend Suzi and I looked at the menu, our mouths dropped. Food costs about $7 to $11 for an average sized bowl of noodles and soup, and the appetizers were small and ranged from $3 to $6. I'm that type of person who would pay good money for good food, but literally I can go to Tony's Beef Noodle House on Cambie and 41st and be satisfied.

Here at Chef Hung, the protocol is different. Each bowl of noodle is carefully analyzed before cooking. Chef Hung takes special care of the noodles before submerging it into the cooker. Noodles are fresh, and I can vouch for that because the first thing I smelled when walking pass the open kitchen was dough. All I could smell was dough, and it made me drool even more because I knew I was getting fresh noodles.

I ordered the Beef Brisket with THIN Noodle in Clear Soup


And Suzi ordered Sour Mustard Cabbage and Shredded Pork with THICK Noodle in Clear Soup.


I didn't have any of Suzi's, but with the faces she was making ( ^.^ ) ..I could tell it was good. I went to town on mine though. The soup was clean. No lies on what the menu was saying, and the noodles...OH DEAR GOD it was so yummy. Even the beef. So tender and it literally almost fell apart when I was picking it up with my chopsticks. The whole restaurant had the sound of slurping. Usually, the sound of slurping is a sign that the food is good, if it's silent, that means the food suck. I've always hated the sound of it, and didn't really believe in this whole myth of slurping if the food is good. I couldn't help myself, the food was that good.

So I slurped....and my stomach was full of noodle goodness.

3 AM and I'm feeling like eggs...

For some reason...Eggs have always been some sort of comfort food to me. Strange? To be honest...it's really good if you know how to make them the right way. I know, it's hard to eff up on making eggs but you'd be pretty surprised. For one thing, I can never make a perfect pair of sunny side up eggs. No joke. It's either the whites will run all over the place, forcing me to shove it back to a perfect shape, which causes the discolouration and rough look it gets. Another thing that I can never do perfectly is poach an egg for eggs benedict. Seriously. It's alot of work, and makes a huge mess. I applaud to those who can poach an egg for their first time and get it right, but I've been cooking for years and still can't get the hang of it.

But there is never one thing that you can mess up on when it comes to this fine yet disgusting ingredient, which is scrambled...and on top of that, an omelet. Omelets are simple. Take any ingredients you want in there, toss them in a pan with some extra virgin olive oil or butter, make the veggies or meats soft and pour in your beaten eggs. Open up "pockets" in the middle letting the liquid to run through and once you formed a solid bottom base you take the sides and fold them in. Oh!!! Don't forget the cheese. Always put the cheese in before folding the sides over, and you'll have yourself a nice healthy omelet.

I never knew how omelets could ever become an item for fine dining until recently. If you're a foodie lover, Food Network is like home base. We flip on that channel every single day and we can watch it for hours...(or at least me). I recently came across this new show called "Pitchin' In" whose host happens to be one of Canadian's finest chef, Lynn Crawford. As you might not know, Ms. Crawford has done exceptional work in both the Toronto and New York's Four Seasons as executive chef. I've been a fan of Ms. Crawford since watching my first episode of Restaurant Makeover. The way she moved around the kitchen and the way she emphasize on letting flavours come out of food in their own way was mesmerizing.

During her time in New York, she had a special item on her list that cost $1000. No. It's not $10 dollars and I forgot to put the decimal sign. It was literally one thousand dollar. And it was an omelet. A lobster with caviar omelet. I was baffled at the fact that she would charge that much for a small omelet with chopped up buttered lobster and a small tsp. of caviar, but at the same time, I was pretty damned impressed. I'm impressed at the fact that she can take a simple basic ingredient like eggs, and mix it with something luscious, making a simple dish to something exquisite. Would you ever thought of putting buttered lobster in your omelet for breakfast? I know I will next time, but then again, I'd probably just eat the whole lobster.

New Years, and nothing in the fridge...top ramen for lunch

Hello and welcome to my humble blog or as I like to a call it, a sanctuary for self-expressiveness. I've always had problems opening up to my thoughts and feelings, and thought that this blog can help. This blog is going to be about anything, whether to talk about my daily life, music that can change the world, fashion that can always be remembered and re-entered, and various things that strikes my interest. But one thing that I originally planned, was to make this blog a place where I can express my love for food, dining experience and cooking experience.

My love for food began at home. My family has owned 3 restaurants while growing up in a small town called Mount Vernon in the state of Washington. They owned a small breakfast/lunch diner, a Mexican restaurant, and of course a Chinese restaurant. Being a kid and getting to go eat whatever I can get my hands on was like being a kid at a candy store. Everyday after school since I can remember, I would arrive to the stinging feeling of onions being peeled and chopped, the heat of the wok, the sound of the deep fryer, and the smell of authentic Chinese food. The restaurant was literally my second home. I spent everyday and almost every weekend there, and learned to appreciate the industry and also learned to appreciate cooking.

My first experience cooking started at the age of 6, when I got invited to bake cookies at a friend's house. Her grandmother at that time was visiting and babysat while the parents went to work. I had the privilege of meeting this wonderful woman as she taught me a valuable lesson about baking and about life.

"Practice and a little bit a love will result in something wonderful."

To this day, I take that quote and apply it to everything that I do, school, work, relationships, and of course cooking.