Back to Top

dire

Raining, raining forever, but the tree outside is finally in bloom and WINTER IS OVER? I THINK?

Raining, raining forever, but the tree outside is finally in bloom and WINTER IS OVER? I THINK?

Soooooo it may add this weird and unpleasant metallic smell to your pee, but roasted asparagus is a most wonderful thing.
Actually, I wish I had known sooner that roasted ANYTHING is the best. Ah, the Maillard reaction. I used to get freaked out by using the oven, because (a) the gas bill and (b) it was scary and I never used it for anything but baking pies. Although, today I grazed my knuckle on a 400ªF oven door and my skin blistered immediately and I remembered why, exactly, I am afraid of ovens. I said to Justin how I’m afraid of my face burning off, how the heat is insane with just the oven door open.Then he reminded me that he makes pizza at 500.
Which: LOL. OH, YEAH, THAT.
And That Is Why I Will Never Be A Professional Chef (Among Other Reasons): A Very Short Story.

Soooooo it may add this weird and unpleasant metallic smell to your pee, but roasted asparagus is a most wonderful thing.

Actually, I wish I had known sooner that roasted ANYTHING is the best. Ah, the Maillard reaction. I used to get freaked out by using the oven, because (a) the gas bill and (b) it was scary and I never used it for anything but baking pies. Although, today I grazed my knuckle on a 400ªF oven door and my skin blistered immediately and I remembered why, exactly, I am afraid of ovens. I said to Justin how I’m afraid of my face burning off, how the heat is insane with just the oven door open.

Then he reminded me that he makes pizza at 500.

Which: LOL. OH, YEAH, THAT.

And That Is Why I Will Never Be A Professional Chef (Among Other Reasons): A Very Short Story.

Tilapia en papillote w/ Momofuku fish sauce vinaigrette, Brussels sprout and apple salad w/ honey and apple cider vinaigrette, crispy cornmeal sweet potato fries w/ Sriracha ketchup (not pictured). Perfect punch of flavor, amazing texture, etc. etc. blah blah JUST TRY IT.

Tilapia en papillote w/ Momofuku fish sauce vinaigrette, Brussels sprout and apple salad w/ honey and apple cider vinaigrette, crispy cornmeal sweet potato fries w/ Sriracha ketchup (not pictured). Perfect punch of flavor, amazing texture, etc. etc. blah blah JUST TRY IT.

Here’s my secret project, which is no longer a secret: I started a magazine. It’s called Petit Four and the first issue’s theme is FOOD.
Featuring these illustrious writers and artists:
Justin Wolfe
Jennifer Luebbers
Caroline Diggins
Cate Lycurgus
Sarah O’Donnell
There’s family, loss, sex, gardening, and also A TALKING SHARK.
Please check it out!

P.S. Submissions are open for issue 2: ANIMALS. It’s gonna be a whole other beast.

Here’s my secret project, which is no longer a secret: I started a magazine. It’s called Petit Four and the first issue’s theme is FOOD.

Featuring these illustrious writers and artists:

There’s family, loss, sex, gardening, and also A TALKING SHARK.

Please check it out!

P.S. Submissions are open for issue 2: ANIMALS. It’s gonna be a whole other beast.

Steven Yeun and Lauren Cohan photographed by Williams + Hirakawa in Los Angeles Magazine, Spring Fashion 2014: Affair to Remember
I LOVE THEM.

Steven Yeun and Lauren Cohan photographed by Williams + Hirakawa in Los Angeles Magazine, Spring Fashion 2014: Affair to Remember

I LOVE THEM.

“That said, stereotypes aren’t so much about people totally projecting things that completely aren’t there but about people having a framework with which they interpret things that actually are there. It’s not that racism causes people to see (for example) belligerent teenage boys where there are none, but that a white belligerent teenage boy is just seen as himself while a black belligerent teenage boy is part of a pattern, a script, and when people blindly follow the scripts in their head that leads to discrimination and prejudice.

So yeah, it is a fact, I think, that I was a bit off-putting in my Jeopardy! appearance—hyper-focused on the game, had an intense stare, clicked madly on the buzzer, spat out answers super-fast, wasn’t too charming in the interviews, etc.

But this may have taken root in people’s heads because I’m an Asian and the “Asian mastermind” is a meme in people’s heads that it wouldn’t have otherwise.

Look, we all know that there’s a trope in the movies where someone of a minority race is flattened out into just being “good at X” and that the white protagonist is the one we root for because unlike the guy who’s just “good at X” the protagonist has human depth, human relationships, a human point of view—and this somehow makes him more worthy of success than the antagonist who seems to exist just to be good at X.

So we root for Rocky against black guys who, by all appearances, really are better boxers than he is, because unlike them Rocky isn’t JUST a boxer, he has a girlfriend, he has hopes, he has dreams, etc. This comes up over and over again in movies where the athletic black competitor is set up as the “heel”—look at the black chick in Million Dollar Baby and how much we’re pushed to hate her. Look at all this “Great White Hope” stuff, historically, with Joe Louis.

So is it any surprise that this trope comes into play with Asians? That the Asian character in the movie is the robotic, heartless, genius mastermind who is only pure intellect and whom we’re crying out to be defeated by some white guy who may not be as brainy but has more pluck, more heart, more humanity? It’s not just Flash Gordon vs. Ming the Merciless, it’s stuff like how in the pilot episode of Girls Hannah gets fired in favor of an overachieving Asian girl who’s genuinely better at her job than she is (the Asian girl knows Photoshop and she doesn’t) and we’re supposed to sympathize with Hannah.

Okay, here’s one more comment from the Internet that kind of encapsulates it. The kind of un-self-awareness of what someone is saying when they say they’d prefer I not win because I try too hard at the game, work too hard at it, care too much about it, and that they’d prefer that a “likable average Joe” win.

This is disturbing because it amounts to basically an attack on competence, a desire to bust people who work very hard and have very strong natural gifts down in favor of “likable average Joes”—and it’s disturbing because the subtext is frequently that to be “likable” and “average” you have to have other traits that are comforting and appealing to an “average Joe” audience, like white skin and an American accent.”

Arthur Chu to Ken Jennings

(Source: pushinghoopswithsticks, via fatmanatee)

Now all this is turning to gross slush, but I’m always torn between (A) OMG THE SNOW IS SO PRETTY AND CRYSTALLINE!!!! and (B) WHY IS EVERYTHING SO COLD AND TERRIBLE AND I CAN’T FEEL MY FACE? I dunno.
Also, I learned the other day that salt doesn’t work unless it’s at least 20ºF. So, that’s horrifying.

Now all this is turning to gross slush, but I’m always torn between (A) OMG THE SNOW IS SO PRETTY AND CRYSTALLINE!!!! and (B) WHY IS EVERYTHING SO COLD AND TERRIBLE AND I CAN’T FEEL MY FACE? I dunno.

Also, I learned the other day that salt doesn’t work unless it’s at least 20ºF. So, that’s horrifying.

btw, my sister is the cutest ever

btw, my sister is the cutest ever

This is late. This is what we had for Thanksgiving: Cornish game hen with lemon and herbs, sage and sausage stuffing, green bean casserole with fried shallots, cranberry sauce with mandarin oranges, braised leeks with parsley and lemon, drop biscuits, and this fabulous cake (YOU SHOULD MAKE IT). We were cooking all day and I was very thankful and ate an incredible amount of leftovers in the days that followed.
2013 was (!) an uncertain and indulgent year — I lavished too much time on wandering in the shiny panes of Sephora and in other people’s staged lives, peering at their glassine polka dot envelopes and Loeffler Randall boots. I did accomplish some things last year, however: I celebrated my one-year anniversary at my awesome job, started a secret project, and went to the gym a LOT.
I have edited this post like fifty bazillion times so I will just say: YAY, 2014. LET’S GET SHIT DONE.

This is late. This is what we had for Thanksgiving: Cornish game hen with lemon and herbs, sage and sausage stuffing, green bean casserole with fried shallots, cranberry sauce with mandarin oranges, braised leeks with parsley and lemon, drop biscuits, and this fabulous cake (YOU SHOULD MAKE IT). We were cooking all day and I was very thankful and ate an incredible amount of leftovers in the days that followed.

2013 was (!) an uncertain and indulgent year — I lavished too much time on wandering in the shiny panes of Sephora and in other people’s staged lives, peering at their glassine polka dot envelopes and Loeffler Randall boots. I did accomplish some things last year, however: I celebrated my one-year anniversary at my awesome job, started a secret project, and went to the gym a LOT.

I have edited this post like fifty bazillion times so I will just say: YAY, 2014. LET’S GET SHIT DONE.

I’ve never been very good at poaching eggs. I’ve tried saran wrap and whirlpools and ramekins, which ended up in small and drifty swaths of egg white and naked yolks. Once I set aside a chunk of time just to poach multiple eggs, but by the end of it, the water was a vague cloud that resembled egg drop soup. I thought I could only get better the more times I tried, but after that experiment, I gave up the art of poaching for at least two years.
Today we roasted asparagus and toasted bread and I just thought a poached egg would make a nice companion. I looked up a simple recipe: near-but-not-actually-boiling water, salt, a couple teaspoons of rice vinegar, a gentle nudge of the egg from a small custard cup, four minutes of steaming, and an overwhelming surge of triumph when you lift the perfectly poached egg from the water and ladle it onto your plate.

I’ve never been very good at poaching eggs. I’ve tried saran wrap and whirlpools and ramekins, which ended up in small and drifty swaths of egg white and naked yolks. Once I set aside a chunk of time just to poach multiple eggs, but by the end of it, the water was a vague cloud that resembled egg drop soup. I thought I could only get better the more times I tried, but after that experiment, I gave up the art of poaching for at least two years.

Today we roasted asparagus and toasted bread and I just thought a poached egg would make a nice companion. I looked up a simple recipe: near-but-not-actually-boiling water, salt, a couple teaspoons of rice vinegar, a gentle nudge of the egg from a small custard cup, four minutes of steaming, and an overwhelming surge of triumph when you lift the perfectly poached egg from the water and ladle it onto your plate.

Other than this break in the clouds, the sky is a cold, flat, whitish grey. An unpleasant marker of winter.
So, this perfect grilled cheese sandwich makes it a lot better: Deli ham, sharp cheddar, gorgonzola, and sweet pickles. Grill with generous pats of butter and salt. Pair with strawberry juice.

Other than this break in the clouds, the sky is a cold, flat, whitish grey. An unpleasant marker of winter.

So, this perfect grilled cheese sandwich makes it a lot better: Deli ham, sharp cheddar, gorgonzola, and sweet pickles. Grill with generous pats of butter and salt. Pair with strawberry juice.