evolution.

which came first the chicken or the egg?

the first idea that came was wanting to open up an online store. the blog came after; as I began following other blogs and became (as geri hirsch would put it) "addicted." I was enamored with its diary like nature, the idea of peeking into people's personal style & finding some to identify with. 

the "blogosphere" is its own massive world and putting yourself out there for criticism & judgment (if you even make it) can be very intimidating. but moreover, it fosters creativity, & self awareness and is a plethora of inspiration waiting to be found. it is also very challenging and self gratifying to maintain. so even if no one ever reads this, I'll be happy to look back at myself 10+years from now.

on that note: I need to stabilize my posts & speed up the logistics process of posting actual pics up of my outfits!!! shooting for saturday!

xo

ever wonder how the west was really won?

bad girls, never looked so good. . .

 

 (via fgr - Abbey Lee Kershaw, Crystal Renn & Eniko Mihalik by Terry Richardson for Vogue Paris)

lack of posts.

sorry for the lack of posts, the holiday coming up, juggling my day job & finalizing details of the actual shop portion have kept me busy. not to mention that I have took on a DIY project and recipes that will keep my posts pretty stable in the coming weeks!

2011 is going to be an exciting year...

s t a y

         t u n e d . . .

until then enjoy some eye candy. 

 (via fgr - Katsia Zinga by Richard Bernardin for Grazia)
I love how pictures can have different feels. 

these feel like they came straight out of this fiona apple video. what ever happened to her...

xx-gp

current crave: crab cakes

 d i n i n g   o u t

Oceanaire in downtown sd immediately gives you the feeling of being on a cruise ship. as you enter you come up a winding staircase that leads you onto the "main deck." the decor is atlantic ocean meets royal caribbean. they offer a new menu daily with fresh seafood selections.  

(( pictures were taken on a camera phone, so I apologize for the quality ))

I'll have a ketel martini straight up, extra dirty with blue cheese stuffed olives!

perfectly paired with...anything for that matter

CHESAPEAKE BAY STYLE CRAB CAKES - w/ creamy mustard mayonnaise.

no imitation meat here, this little cake is 100% packed with fresh meaty pieces of crab that melt in your mouth with every bite.  definitely a staple to order. this was an appetizer, but they also serve it as an entree and include 2. the chunks of crab are hearty and 2 will serve you well as an entree.

 

KID DYNAMITE‛ BLUE CRAB CRUSTED NEW ZEALAND BLUENOSE w/ Sake and Soy Poached Bok Choy & Screaming Rooster Sauce (aka siracha for all those who know wassup).

 the waiter described this dish's spice factor as an 8/10. but I gaged it at about a 2.5. the fish was dense and filling, the sauce paired well. to me the best part was topped crusted crab meat topping.
 

I don't know if its the asian in me that got me to try both this and the dish below, but both feature familiar ingredients, not to mention that the fish below was completely fried, head and all! 

FLASH FRIED WHOLE NEW ZEALAND PINK SNAPPER‚ "ANGRY‛

w/ Trio of Chili Peppers, Garlic, Basil and Orange Zest.

and yes he really was "angry" you should have seen his teeth and the look it was giving! personally i think this dish was a gamble for the chef. although I am use to seeing this sort of presentation, I don't think many diners want to see the head and teeth of what they eat. the dish could feed 2 but was definitely 3x as much as getting it from your local asian market. which actually inspires me to do a remake of this recipe...

d e s s e r t

my taste buds were ready to try oceanaire's signature dessert the "baked alaska" but to my dismay the waiter unexpectedly informed me they were OUT! how could this be?! definitely not a highlight of the night. but i still had to get my sweet fix so we headed over to extraordinary desserts - who never disappoints! from the fresh edible flowers and fruit, the presentation and the taste, each dish there comes with sensory overload.

raspberry coffee cake.

dulce de leche cheesecake.

ahh-mazing! heaven in a bite. creamy, sweet-but not too sweet,

equipped with surprising crunchy bites of toffee

*what to order: Chesapeake Bay Style Crab Cakes with creamy mustard mayonnaise

*deliciousness: 5/5

this has to be the epitome of a crab cake. i would order nothing but this the next time I went. well...that and a martini.
*price: 4/5
fresh seafood, and fine dining - 'nuff said
*service: 5/5
waiters were very attentive and friendly. service was timely; never had to wait for anything. in fact, it seemed like right after you took a sip of water someone was standing right there to refill it. I also liked how they offered fresh olives, pickles, & radishes on an iced tray, along with a bread basket upon your arrival. a nice little detail.
*atmosphere: 3/5
the design concept was clever. overall it was a nice place but very compact.

wild dreams.

(via fgr - Liu Wen by Greg Kadel in Wild Dreams | Vogue Germany November 2010)

one day I'm going to try that make up, wear at least half the clothing I own for each take, and have a shoot in the middle of the desert

seriously though, amazingly beautiful

Fashions fade, style is eternal.
Yves Saint Laurent

hell's kitchen.

GET OUUUUTTT!!!



Its on tonight!

Do you watch hell's kitchen? Chef ramsey is HILLARIOUS

current crave: tabbouleh

d i n i n g   o u t

The view from GEORGE's at the COVE in La Jolla, CA. is amazing. Definitely California life at its finest. The breathtaking views alone are reason enough to visit, although you do have to pay for it.

  

- what to order: grilled mexican shrimp with tabbouleh salad; served with zucchini, hearts of romaine, crisp pita strips, yogurt-mint pomegranate sauce

*deliciousness: 4/5
shrimp and sauce was really tasty, portion size was one of those fine dining ones and pretty small

*price: 4/5
it is fine dining, and there is a view, so it can be pretty pricey

*service: 4/5
it was pretty busy so service lagged just a bit, but overall it was it a great experience.
also george's has 3 levels, service may vary down in the "restaurant"

*atmosphere: 5/5
few can beat the view, fresh ocean breeze, and stylish crowd


e a t i n g   in
Pita stuffed with Tabbouleh and feta

  recipe courtesy of foodnetwork-ina garten

*deliciousness: 5/5
if you like tabbouleh, you will love this dish!

*price: 2/5
the wheat and the cheese might be the most expensive, having the majority of ingredients on hand helps.

*level of ease: 3/5
overall it is pretty easy
prepping the ingrdients and letting the wheat sit is, however, time consuming
make this on an afternoon where you have plenty of free time
great for picnincs, and paired with white wine!

ingredients

- 1 cup bulgur wheat

- 1 1/2 cups boiling water

-1/4 cup freshly squeezed lemon juice (2 lemons)

-1/4 cup good olive oil

-Kosher salt

-1 cup minced scallions, white and green parts (1 bunch)

-1 cup chopped fresh mint leaves (1 bunch)

-1 cup chopped flat-leaf parsley (1 bunch)

-1 hothouse cucumber, unpeeled, seeded, and medium-diced

-2 cups cherry tomatoes, cut in half

-1 teaspoon freshly ground black pepper

-3/4 pound feta cheese

-4 pita breads, cut in half

directions

Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about an hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Stuff the tabbouleh and feta into the pita breads.

c o m i n g   s o o n   . . .

step by step pictures

exact pricing

more delicious food photos

sexy silhouette.

(via fgr Cameron Russell photographed by Ben Hassett and styled by Capucine Safyurtlu)

“While clothes may not make the woman, they certainly have a strong effect on her self-confidence — which, I believe, does make the woman."
Mary Kay Ashe

the beginnings . . .

(via fgr)

Navigating through life isn't an easy thing . Its easy to lose yourself, and turn inspiration into comparison . but I'm not in a race with any one but myself . I can only grow however much I challenge myself . . . writing, photographing, eating, do-ing, creating . . .why live mundane, I'm jumping and never looking back.

this is all just me, love it or leave it 

* be your own muse *