Since our church service ends around 9:45 each Sunday morning the family is regularly placed in a dilemma about what we should eat. Should we go home? Should we try and find an open restaurant? It’s always a battle to decide where we are going to eat. Well, finally we’ve put an end to the back-and-forth and decided from now on we’ll go home to make a late breakfast. I can’t believe that the plan has actually worked so far! Both Sunday’s since we started, I’ve made a Breakfast Frittata. I had heard the name tossed around but I never really knew what the dish was (or looked like) before I started watching Master Chef! After seeing all the delicious frittata’s being made on the show I decided I’d try my hand at making this delectable breakfast food. The recipe basically consists of Sauteing your vegetables (spinach, onions, ham, bacon, potatoes, etc.), adding your egg mixture, cooking it on the stove for a while, then putting it in the oven for about 15 minutes. It’s super easy, and quite delicious if I do say so myself! I’ll definitely be keeping you guys updated on my other breakfast experiments each week! Any good breakfast recipes?
Michael, Jessie, Maddie-
Today Christine and I headed over to Old Town for the afternoon. We had such a nice time together. I will try to let the photos speak for themselves.
Oh, and since I arrived in DC, I’ve been to the grocery store twice! If only we could transfer one to China, baking would get SO much better.
This afternoon Michael, Jessie, and I made our first proper meal all week! With just three of us in the house, full meals are not necessarily a priority- we’ve been eating sandwiches and lattes everyday for a while now.
My Southeast Asian meal is definitely checked off the bucket list with this lunch consisting of Malaysian curry, stir-fried bokchoy, and Chinese tea (普洱茶).
Dad is out of town for two weeks, and with Michael still in HK finishing up his semester, its just girls for a while…
Being Mother’s Day yesterday, we had real reason to celebrate as we have a truly wonderful Mother. So, after a relaxing post-church rest time, we all went out for a late Sunday lunch at our favorite Italian restaurant. Everyone is usually so busy with school/work, that we never have the opportunity to spend an entire day simply being. As a result, days like these are rare and precious.
Arriving back home, we immediately piled onto the sofas and quieted down for an afternoon movie. During intermission, I served this coconut cake, tea, and coffee to everyone.
(roasted artichoke and red onion pizza)
(on my list of beverages to make in the NEAR future: Italian lemonade- there were hints of basil amidst the citrus sweetness)
For Valentine’s Day this year, Jessie, Maddie, and I, invited some friends over for flower arranging and some much needed spring-time festivities. It took a full two days to prepare for this get-together. The first day was spent traveling around 天津 looking for materials, buying flowers, and finalizing snack menu ideas. We then spent the actual morning of the party; cleaning a very cluttered house, assembling a cake (most of the hard work was done the night before), and arranging table settings. Of course my favorite part of the preparations, was to bake the Valentine’s cake… second to that, I enjoyed setting out flowers (in preparation for the bouquets), as well as decorating the table with candy and anything rosie&pink.
I loved watching the creativity flow throughout this flowery project. Watching the unique style of each individual was so enchanting- their personalities were expressed through such distinct and beautiful technique.
The lesson I learned through this, was to host more than just one or two gatherings a year! Its not until I am in the midst of something like this, that I realize how much fun I am having. Spending time in fellowship with friends (outside of school and mandatory events) is more important than I often give credit. Ask Jessie, Maddie, or Michael and you will know that I am terrible at hosting events and am often not willing to get out and socialize much. Seriously, I am such a home-body.
and let me just say that Jessie and Maddie are such pleasant people to collaborate with on these type of things…
I so didn’t deserve to be blessed with such precious sisters. Jessie inspires me to forget myself and dive into adventures with hard work and lots of prayer! She is honestly the hardest working person I have ever met… she will be a treasure to her future boss 😉 Maddie is completely un-phased by life’s troubles, she lets go and enjoys life… free to be herself. I wish I had her confidence and spirit! Hosting this party with these two was delightful.
Irresistibly adorable group photo, I know.
Cheers to friendships and creeping out of that ever clinging comfort zone.
Yes, I know its been a month since Valentine’s Day but to be honest, I couldn’t pass up this post no matter how late. I am putting it out there as the best tasting cake that I’ve ever made. It couldn’t of come at a better time either, as baking is my #1 method of showing my affection (which is what V-day is all about, right?).
There were many “firsts” for me in baking this cake, it was my first try at: red velvet cake, a 6-layer cake, filling with whipped cream… my first successful piping experience, the first cake that I’ve made for a specific occasion other than a birthday, to Megan’s delight, my first time using the cake plate she bought me for Christmas, and last but not least, the first cake that I’ve properly hoarded all for myself!
The reason I enjoyed this particular cake so much is its unique combination of flavors. As is tradition for a red-velvet cake, there is a cream cheese based filling which then alternates with a pink-colored, vanilla whipped cream. Covering the outside of this cake, is possibly the best chocolate icing I have ever tasted. However, the prize-winning factor has to do with the original nature of red-velvet cake. Unlike many cakes that I bake, this cake is “not” overwhelmingly CHOCOLATE… red-velvet cake is no more than a vanilla cake with a bit of added cocoa and a bunch of red food coloring. Hence, the ratio of vanilla to chocolate is just right.
This year we are celebrating Thanksgiving a couple days late because Jessie was in Singapore on Thursday attending a Model United Nations (MUN) conference. We simply could not celebrate Thanksgiving without her so while everyone else is getting out their christmas trees and listening to favorite, holiday music, we are still seasoning our Turkey. Although I’m not crazy about cooking I enjoy being around the bustle and hustle of meal preparations. I love the ambiance created when the fragrance of baking pumpkin pie drifts through the house, when Rachel and Mom tie their aprons to begin our feast, and when Megan and I can snuggle up with pumpkin lattes to watch a movie. What would Thanksgiving be without these?
Stuffing, devilled Eggs, and roasted turkey only comes once a year and I am determined to enjoy every bit of it!
It was 35 degrees (95 degrees Fahrenheit) today, and I needed something to cool me off. This Watermelon Pink Lemonade just what I needed- it’s the perfect remedy for a hot summer day!
(Recipe at end of post.)
The best part of this frosty snack is after you drink the lemonade: eating the watermelon. The fruit will absorb the pink lemonade and you get incredible sweet and sour flavored watermelon cubes.
I’ve found that using chop sticks is an easy way to eat watermelon. This pink set matched so well with the color of the summer cooler.
This drink is perfect for summer BBQs, children’s birthday parties, and even garden party events.