Instead getting a dose of my usual boba milk tea, I opted for a matcha latte this afternoon.

It had been a while that I have had in my head to make a matcha latte. I made a trip to a Japanese market to load on matcha powder. I am fond of tea and milk and mixing them together seem so fitting for an afternoon drink.

Matcha is both a stimulant and a relaxant, perfect for focusing on work, meditation, exercise or play. It is an antioxidant wonder  (17 times of wild blueberries) which is great for health.

This drink is great to add a little honey to sweeten the taste and bitterness of the matcha. It is also a great refreshment for a nice little gathering with friends.

Matcha Latte

Serving: 1 cup

Ingredients:
1 tsp matcha powder
2 tsp water
8 oz milk, soy milk, or almond milk
honey

Preparation
Mix together matcha powder and water in a cup, until powder all dissolve.

Bring milk to a boil in a small pot on medium heat. Stir frequently.

Pour hot milk to matcha mixture while stirring.

Add honey to sweeten the drink.

Enjoy!

“Put your hand on a hot stove for a minute, and it seems like an hour. Sit with a pretty girl for an hour, and it seems like a minute. That’s relativity.”- Albert Einstein

Fun time with great companies and delicious food always seem so short. Hubby and I had a wonderful weekend catching up with friends visiting from out-of-town. I’ve enjoyed myself so much when I woke up this morning noticing is already the second day of the week.

Being away from the chit-chating, laughter and toddler screaming had left me feeling a little blue (even on a sunny warm day). I buried myself in the kitchen to cope while cooking up lunch. Maybe by keeping oneself busy doing thing one enjoys, happiness quietly slips right into the heart.

This dish was a result of my coping. Eating it feels even more satisfying. Because it was delicious. And I know that food could taste just as delicious when cooking under the blue.

Spicy Italian Sausage Rigatoni with Vodka Sauce

Preparation Time: 10 minutes
Cook Time: 20 minutes
Serving: 8
Ingredients:
1 lb spicy pork Italian sausage (recommended New York Style Sausage Company brand)
1 lb spinach, washed, cut into 1-inch lengthwise
3 cloves garlic, chopped
1 onion, chopped
A box of Italian brown mushroom (about 15 – 20), sliced
1 can (24oz) vodka sauce (recommended Classico)
1 tsp olive oil
kosher salt
1 bag (16oz) rigatoni or penne or mixed
shaved Parmigiano-Reggiano
freshly ground pepper
sunflower seeds (optional)
basil leaves (optional)

Preparation:
Heat a pan on medium-high heat. Add Italian sausage. Cook for about 5 minutes, or until done. Set it aside on a plate and reserve the oil in pan.

Add garlic and onion. Cook for about 3 minutes, or onion turn lightly brown. Add mushroom. Mix and stir frequently to cook until tender. Add vodka sauce and sausage. Combine well. Turn heat to high and cook till sauce boils. Then, simmer for another 10 minutes. Stir frequently to avoid sticking.

Meanwhile, bring a large pot of water to a boil. Then, turn off heat and add spinach. Stir and drain immediately. Run cold water through spinach to stop the cooking process. Set aside.

In the same pot, fill water 3/4 of the way. Bring to a boil. Add oil and pinch of salt. Throw in rigatoni and cook for about 8 – 10 minutes, for al dente or desired texture. Drain and give it a stir.

Add cooked rigatoni and spinach to sauce. Mix and combine well. Sprinkle desired amount of Parmigiano-Reggiano, freshly ground pepper and sunflower seeds. Serve on plate. Garnish with basil leaves if desire.

Have a beautiful day!

It’s a gloomy and wet Thursday. These are the kind of days when I’m lost in nostalgia. I fixed myself a sardines + egg baguetti for a much-needed dose of childhood sentimental affair.

Iberia or Marock’s canned sardines is an unforgettable food that I associate significantly with my childhood, notably when I grew up in Vietnam.

My mom put canned sardines and baguettes on the dining table once a week, preferably on a weekend as breakfast or lunch and sometimes as dinner. (I actually looked forward to it because my mom wasn’t a very great cook. Hope she doesn’t read this). On good days, my mom fried some sunny side-up eggs to jazz up the meal. I laid out sheets of newspapers on the floor (we didn’t have a dining table in our small one bedroom) for ease of cleaning. On top of the newspaper would be two cans of sardines (which cost us less than ten cents, fed our family of 4), a few eggs and some baguettes.

It wasn’t a fancy expensive meal, but it was surely a palatable and memorable meal.

Oh, one addition ingredient that we would never leave out was the Maggi, the best seasoning soy sauce one could ever taste.

On one side of the baguette was the runny yolk of the egg, where it met with a few drops of Maggi atop a sprinkle of freshly grounded pepper. On the other, a piece or two sardines soaked in tomato sauce. When folded together, the taste and flavor were unbelievably sensational.

This is not the only way to eat Marock’s canned sardines, but it’s still my favorite way.

What’s your nostalgic food affair?

Have a beautiful day!

That’s not all to cozy though. Exposed bricks and beams, upholstered chairs, furry rugs, old school fireplaces, warm colors and textures, lighting, gorgeous views, etc. all offer coziness. Literally, a cozy dining space takes on many forms, shapes and styles.

Here’s a diverse photo roundup from my Pinterest board, Dining Space.

Each of these gorgeous rooms sets a distinct ambiance of coziness. Whether it’s colorful accents, comfortable seats, and durable goods, something might pop at you to draw an idea or two for your cozy dining space, too.

Of course, this is just a smidgen of some of my favorite images. Visit my Dining Space board for more inspirations that might fit your personal style.

And may I ask, what is your style of a cozy dining space? And what is being served on that space tonight? Hubby will be making his favorite chicken fried rice. I can’t wait till dinner time.

Have a beautiful evening!

Thankfully, an easy facial mask, which I have been using for about a year, is as simple as 123, helps keep the skin looking lovely and silky soft all summer (make that year) long. Even better, its affordability and ingredients are probably already somewhere in your kitchen cabinets.

As you might already know, honey is the queen of skin care ingredients. It locks moisture inside skin. Its antioxidant properties protect skin against damage from the sun and environments we come in contact with. It fights infection without irritating your skin.

Whereas, cinnamon reduces inflammation, redness, and works to kill acne by drying out the affected area. And lemon exfoliate the affected area while reducing the color of dark spot and scarring.

What you need: 2 tbsp pure honey, 1 tsp cinnamon, and 1 wedge of fresh lemon juice

Combine honey, cinnamon, and lemon juice in a small bowl. Warm (microwave or hot water bath) the honey a little, if needed, to help with stirring. Mix until you get a smooth and uniform paste.

Gently massage the paste with your index and middle fingertips on clean face, avoiding the eye area. Make sure to remove any makeup, moisturizer, sunscreen, etc on face before applying.

Leave the mask on for about 15 – 20 minutes. Careful, the mask might drip. Lick it off if it does. It tastes just like lemon honey tea. Then rinse off. Skin immediately feels smooth and radiate after the rinse off.

With any leftover, pour into a small container and use it up within a week.

This facial mask is perfect for dealing with acne flare-ups. Use it twice or 3 times a week will be sufficient.

Lastly, one lifestyle practice can naturally and proactively hydrate the skin – drink lots of water throughout the day. This goes to everyone.

Have a beautiful day!

To those who are suffering rising body temperature from the heat of the sun, refueling the muscles, recharging the body, particular about what to eat after a run, looking for a healthy meal (me!), and etc., I recommend a bowl of spring vegetarian bibimbap indulgence.

Under the variety of colorful vegetables and egg yolk lies a bowl of white steamed rice (brown rice could be used for replacement). It’s a salad, except with lot more carbohydrates to recharge your battery.

A squeeze of hot pepper paste for bibimbap (like the dressing of a salad) harmonizes the bowl of rice and vegetables. I recommend this brand, which could be found at a Korean grocery story.

When is mixed together, you could taste each ingredient’s unique texture and flavor and a mouthful of deliciousness.

Spring Vegetarian Bibimbap

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serving: 4

Ingredients:
2 cups rice
2 pickles, sliced
olive oil
1 bag bean sprouts, rinsed and drained
1 carrot, cut into thin stripes lengthwise
a bunch of yellow chives, cut 3″ long
1 lb seasoned fern breaks (kosari), store-bought from Korean grocery
1 lb seasoned seaweed, store-bought from Korean grocery
4 eggs
black and white sesame seeds
1 tbsp sesame oil
salmon roe
a bottle of hot pepper paste

Preparation:
Cook rice in a rice cooker. Keep warm.

Prepare a large platter to plate cooked vegetables.

Place sliced pickles on the platter.

Heat a frying pan with a little of olive oil on medium high heat. Stir in bean sprouts for 3 minutes, or until soft and translucent. Place it on platter.

Add olive oil to the pan. Sauté carrots for 2 minutes, or until soft. Place it on platter.

Add olive oil to the pan. Sauté yellow chives for 30 seconds. Place it on platter.

Place fern breaks and seaweed on platter with other vegetables.

Put black and white sesame seeds on a small tray in a toaster to lightly brown, for about 2 minutes. Pay attention as they brown fairly quick.

Heat the pan again with olive oil on medium heat. Prepare each egg sunny side up. Place it on a plate. Be careful not to break the yolks.

Scoop desired amount of rice into 4 individual large bowls. Place the egg on the center of the rice or bowl. Attractively display all vegetables around the bowl, showing the egg yolks. Serve with a spoon of sesame oil, a sprinkle of toasted sesame seeds, a scoop of salmon roe, and a squeeze of hot pepper paste.

Snap a picture and mix it up. Eat!

Have a beautiful day!

This warm and sunny weather awaits for us to get out (even if it is for 30 minutes) and walk around.

Plaid and gray skirt make a comfortable outfit for playing outside.

It’s heartwarming and cheery to watch kids running around chasing each other and playing in the sun.

Living in the neighborhood with a grocery is super convenient to pick up last-minute grocery, dinner or even a movie rental.

Indulge yourself with a cold drink, such a boba tea (I am spoiled and could never say no) on a warm day.

Being outside in pleasant weather really offers a way to re-set your mind-set and boost some mood. If you get a chance, don’t forget to get out on the weekend.

Have a beautiful one!

To surprise him, I homemade fish tacos, however, improvised and simplified in this version.

Fish does a body good. Eating more fish is always a plus. Baked salmon gets dull sometimes when you have too much of it. Switch it up and make some fish tacos. Even better, make it a DIY fish taco night with the family and little ones. They all love it.

Lightly seasoned fish and a spoonful of spicy salsa with some veggies on a freshly toasted tortilla is one of my favorite versions of a light and healthy meal. The hot (fish) and cold (salsa and veggie) both in one bite captivates a sense of re-freshness.

One taco is never enough. Two would be just right, but three would be perfect. I love myself some good fish tacos.

Fish Tacos

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serving: 6 tacos
Ingredients:
12 oz. pacific cod or any desired fish fillet
2 tsp olive oil
1/2 lime juice
1/2 tsp cayenne pepper
1/2 tsp Cajun seasoning
6 tortillas, toasted
3 cups spring mix (organic baby arugula, organic baby spinach, organic baby lettuce)
1 avocado, julienned
1 lime, to serve with tacos

Salsa
2 tomatoes, diced
1 yellow pepper, diced
1 cucumber, diced
2 tbsp cilantro, finely chopped
1 tbsp Italian parsley, finely chopped
1 small purple onion, diced
1 lime juice
1 tsp of salt
1 Thai chili, chopped (or jalapeño)

Preparation:
For the salsa, in a large bowl, mix and toss well together tomatoes, yellow pepper, cucumber, cilantro, parsley, onion, lime juice, salt and chili. Seal and chill in fridge until serving. This could be done the night before.

Meanwhile, wash fish and pat dry with a paper towel. Add lime juice, cayenne pepper, and Cajun seasoning. Rub well and let marinade for 30 minutes. (Watch an episode of Big Bang Theory while waiting)

Heat a frying pan on medium-high heat. Sear each side of fish for 4 minutes, or until lightly brown and flaky.

To prepare the tacos, lay each tortilla flat on plates. Top with a grab of spring mix, salsa, and fish. Spoon some salsa juice onto taco. Serve with avocado and lime on the side.

What’s your favorite version of a fish taco? Please share your food of thought.

Have a beautiful day!

Out of the ordinary, I slept for only 6.5 hours (2 hours less than I normally do) and still woke up feeling energetic and happy.

It was 7am. Birds were chirping. The air was freshly crisp. My garden of flowers were beautifully smiling. The sky was cloudless blue I noticed as I stood at the patio to stretch my tight body.

I fixed hubby and myself some fig goat cheese toastinis for a delightful breakfast as the sun warmed up our living room.

They are my favorite go-to breakfast. Spread some goat cheese then fig jam on a piece of toasted bread. Top it with some dried figs or roasted honey pecans. You could also combined the goat cheese and fig jam together and use it as a spread. Either way, it’s a superb delicacy. Simple and elegant toastinis ready in less than 10 minutes.

As well, I am enjoying some of these goodies for a snack as I am typing up this post with my cup of tea.

Have a beautiful day!

I love to make salad. It’s simple and fast, not to mention efficiency which I like. Another favorite reason is a way for me to clean out the fridge. Especially vegetables that I sometimes buy one too many, which we all do, right?

This time I found some neat ones that inspired me to throw together a Rainbow Salad dressed with zesty balsamic vinaigrette.

The fresh ingredients you will need are probably already in your fridge: red pepper, yellow pepper, tomato, candy-striped beet, cucumber, and spring mix (from Costco or mix together organic baby arugula, organic baby lettuces, organic baby spinach, red and green chard).

Add sunflower seeds, salmon roe, roasted black and/or white sesame seeds, and shaved Parmesan cheese to jazz up the aroma, texture and flavors of the salad.

Then drizzle the salad with zesty balsamic vinaigrette, which mixed together with 1/2 tsp orange zest, 2 cloves minced garlic, 1 tbsp finely chopped mint, 1/2 cup balsamic vinaigrette, 2 tbsp sesame oil.

And there you have it in less than 30 minutes! A beautiful gourmet rainbow salad loaded with countless of nutrients.

Stay healthy! Stay happy!

Have a beautiful day!