A DIY Valentine’s Treat: Fruit & Nutella Swedish Pancake

This gallery contains 11 photos.

Happy Belated Valentine’s, you beautiful! Hope you had a day filled with roses, hugs, kisses, candies, chocolate and sweets too! I am a big believer of love but not so much a gamer of spending double the money on Valentine’s … Continue reading

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Romantic Valentine

My very first Polyvore style board so happen to be a romantic valentine outfit. I don’t know when that I start to fall in love with pink and glittery things. But putting on some pink and glittery thing makes even … Continue reading

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Chinese New Year Dumplings

This gallery contains 8 photos.

Jiaozi (餃子) or dumpling is perhaps the most special food in people’s life thousands of years ago in China because it is served at a particular time and day. People, typically in northern China, have a custom to stay up … Continue reading

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Welcoming Snake Year’s Eve

Last Saturday, Feb. 9, my family and I gathered to welcome lunar new year, the year of snake (a zodiac of both my dad and hubby) which is extra special. The eve of Chinese New Year is all about family … Continue reading

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Apple Sago Pudding

A beautiful day begins with some apple sago pudding.

Apple Sago Pudding

I woke up this morning wanting dessert. For me, that’s out of the ordinary to crave sweet as breakfast. Typically, a boiled egg and a piece of toast would do.

Though, I had been thinking about sago very much lately. I actually MISS it. I love sago. I used to have a lot of it in desserts when I was young, with coconut milk, with mung bean, in ball shaped, etc. After boba drinks came out, they immediately become my must have starchy balls.

Apple Sago Pudding
Apple Sago Pudding

However, I opted for sago this time. Sago is tasty in a form of pudding. Well, when sago is cooked, it clumps together like pudding. And pudding is one of my favorite desserts. It’s easy and quick to make.

Who would have thought baking sago pudding and apples is such a great combination, which truly completed my wonderful morning. It satisfied my craving. It warms my heart. It put a smile on my face.

Apple Sago Pudding
Apple Sago Pudding

Warm pudding and apple that comes right out of the oven is heavenly delicious.

Apple Sago Pudding
Apple Sago Pudding

Baked Apple Sago Pudding

Preparation Time: 10 minutes
Baking Time: 45 minutes
Serving: 8
Ingredients:

1/3 cup granulated sugar
1/2 cup sago
2 1/2 cup whole or reduced milk
1/3 cup dried raisins
1/4 tsp salt
1 tsp vanilla extract
pinch of ground nutmeg
2 eggs, lightly beaten
1 medium apple, peeled, cored, and thinly sliced
1 tbsp brown sugar

Preparation:
Preheat the oven to 350F. Grease the sides of a square ceramic baking pan. Set aside.

Place sugar, sago, milk, raisins and salt in a saucepan and bring to a boil, stirring often to avoid sago stick to the bottom of the pan and burning. After boil, reduce the heat to simmer for 5 minutes. Remove from heat.

Stir in vanilla extract, nutmeg and eggs. Pour into the prepared baking pan. Lay slices of apple and then sprinkle with brown sugar evenly on top. Bake for 45 minutes, or until set and golden brown.

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Star + Kiwi Fruitti

Star Kiwi Fruitti

I had been telling myself to eat healthy lately so I bought a bunch of fruits and trying to figure out how to make eating them fun and pretty. I envisioned a fruit platter related to love and Valentine’s Day. This is how star + kiwi fruitti with fresh pomegranate juice came about.

Because Valentine’s is around the corner, my heart is all about love. This fruitti in Chinese is called 心心相印 (xin xin xiang yin), which means “you are my soul mate.” Star and heart have the same pronunciation (xin xin) in Chinese so starfruit here represents the heart.

Star Kiwi Fruitti
Star Kiwi Fruitti
Star Kiwi Fruitti
Star Kiwi Fruitti

To put this together, you only need to cup up a starfruit and a kiwi, processed 1/2 cup of pomegranate seeds with a few mint leaves into juice, and decorate with any flower you have from your garden or around the house.

Eating healthy could be pretty and delicious too. Do you agree?

Star Kiwi Fruitti
Star Kiwi Fruitti
Star Kiwi Fruitti

Do you see two hearts dancing hand in hand?

Star Kiwi Fruitti
Star Kiwi Fruitti

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Friday Favorites: Superbowl Munchies

Happy Friday! Just 2 more days till American’s biggest sport event – Super Bowl! Or should I call it Harbaugh Bowl, brother vs brother never before in football history. It will be THE game to watch!

I am not a big football fan, though I haven’t miss a Superbowl game since I met W (boy needs his sport and ESPN channel). For me, Super Bowl is all about the FOOD! Chicken wings, chili dogs, pull-pork sandwiches, mac-n-cheese, dips, nachos, beer-drinking, etc. The game, million-dollar-worthy commercials, and halftime performance are added entertainment like salt and pepper for seasoning.

Here is a roundup of my favorite munchies for the game from my Pinterest (check out my board, Food I Crave, for more ideas and inspiration). Warning! These are full of cheese, grease, and meat. Get ready to lick your fingers.

Chili is such a comfort snack that you can’t replace with anything else, whether you will have it as a dip or drizzle over hot dogs.

Source: southernliving.com via Irene on Pinterest

Chili in a tiny bread bowl…too cute!

Source: Uploaded by user via Irene on Pinterest

Spice up the game with some buffalo chicken drumsticks or wings.

Source: bhg.com via Irene on Pinterest

Awww…a football shape meatloaf heightens the sport spirit.

Source: ivillage.com via Irene on Pinterest

This is not your everyday mac-n-cheese. Its the Pulled-Pork Mac-n-Cheese with Caramelized Onions and Four Cheeses. Just the name itself oozes me.

Source: ivillage.com via Irene on Pinterest

Barbecue Pulled-Chicken & Cheddar Quesadilla is a little messier than the food items above but watch out for those dripping BBQ sauce and stringy cheese when you pull each slice apart.

Source: bhg.com via Irene on Pinterest

Cheddar-beer weiners screams touchdown!

Source: bhg.com via Irene on Pinterest

Don’t forget the little ones. Mini corn dog muffins might be the perfect pick.

Source: iowagirleats.com via Irene on Pinterest

And this decorative football shaped pizza makes eating and watching more fun for everyone.

Source: refinery29.com via Irene on Pinterest

Bring the game closer to your heart by adding some New Orleans favors like jambalayas, Po’ Boy, and beignets

Source: savoringthethyme.com via Irene on Pinterest

Source: ivillage.com via Irene on Pinterest

Source: pauladeen.com via Julia on Pinterest

Opt for a healthier dip like edamame-avocado dip for those tortilla chip.

Source: bhg.com via Irene on Pinterest

Fruit-ball helmet to stay hydrated from all the beer-drinking.

Source: alittletipsy.com via Irene on Pinterest

Some football treats to celebrate the occasion.

Source: chef-in-training.com via Irene on Pinterest

Source: bhg.com via Irene on Pinterest

My utmost favorite has to be this. Go Niners!

Source: gwenskitchencreations.blogspot.com via Food & Nutrition on Pinterest

Whether you’re cheering on the San Francisco 49ers or rooting for the Baltimore Ravens, we could all enjoy some yummy munchies. Perhaps, burst out a dance move or two during Beyoncé halftime performance to burn some calories and eat more.

Where will you be watching the game?

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You may also like these recipes, Pizza Italian Sausage Margherita, Sheperd’s Pie,The Pittsburger.

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Sunny Arugula Salad with Pomegranate Vinaigrette

Rainbow Salad

Hello, Everyone! How’s your week been so far?

Last few days, it was a playing “catch up” with my long-due list of to dos. Taking passport photos, renewing passport, booking hotels for Paris, and schedule appointment for annual body check-up were planned for an early January complete date. I kept on putting it off by telling myself that I could do that tomorrow. Then tomorrow. Then tomorrow. One week after another, here comes the end of January, and a nightmare made me realize that Paris trip could be in jeopardy if the postponement kept up at this rate. Heck, NO! I would not miss PARIS for anything. So for the last couple of nights, W and I spent a few hours each night, researching, picking, eliminating, and reserving hotels. Gladly, the hard part of the trip planning is done. As I am typing about it makes me antsy and jiggly.

Beside that, W and I continued on our house hunting (we started since last April and still searching). It’s not a matter of us being picky, rather it’s the fact that we couldn’t outbid 20 – 30 offers on every single house we liked. 20 – 30 offers! A number of them were even all cash offers! What in the world is going on? I thought we are still in recession. Why is everyone fighting to buy? Anyone else facing the same problem? It’s frustrating. No matter how high we are willing to pay, there’s always one that would outbid us. This is a journey that I wish could end soon.

Anyway, I had been busy cooking too. This is the best part of all things I’d done this week. Dishes I made so far were roasted pork with mushroom stew, baked salmon marinated in citrus soy sauce, stir-fry pork tenderloin and vermicelli, and this wonderful sunny arugula salad with pomegranate vinaigrette.

Rainbow Salad
Rainbow Salad

Salad is what I had been aiming to eat more of each week (as one of 2013 resolutions), especially like this one where is packed with numerous rich-nutritious ingredients. Green peas, corn, and tomatoes are loaded with antioxidants, anti-inflammatory, vitamin C, and fiber nutrients. The salad has “healthy” written all over it.

The inspiration came from digging and browsing through what I had left to use from the fridge, and the almost dried up pomegranate which was leftover from making the cherimoya and pom sundae.

The sunny-side up egg is the accessory to the look of this gourmet salad. Like my friend, gotasté mentioned, this is a “cheer you up” type of salad whenever you a little lift.

Rainbow Salad
Rainbow Salad

Sunny Arugula Salad (SAS) with Pomegranate Vinaigrette

Preparation Time: 10 minutes
Cook Time: 3 minutes

Serving: 4 or 8 (entree or side)
Ingredients:
pomegranate vinaigrette dressing (see recipe below)
5 cups (7oz) arugula
2 beets (chioggia candy striped), thinly sliced
a box or 20 whole yellow grape tomatoes
1 small red pepper, thinly sliced
1 shallot, thinly sliced and separated
1/2 cup frozen corn kernels, thawed
1/2 cup frozen peas, thawed
1 tsp olive oil
4 large eggs

Pomegranate Vinaigrette Dressing
3/4 cup of pomegranate seeds
1/4 cup balsamic vinegar
2 cloves garlic, minced
5 large mint leaves, finely chopped
pinch of salt and freshly grounded pepper
1/2 cup olive oil

In a food processor, blend pomegranate seeds, balsamic vinegar, garlic, mint leaves, salt and pepper together, about a minute. Pour the mixture in a saucer or container. Add olive oil and whisk until well combined. Set aside or fridge.

Preparation:
Heat 1/4 tsp of olive oil in a pan. Crack an egg into pan and fry till egg white is cooked for sunny side up yolk. Make all 4 eggs. Set aside.

In the same frying pan, stir fry corn kernels and peas till kernels lightly brown, about 1 – 2 minutes. Set aside.

Pour arugula in a large salad bowl. Add radishes, grape tomatoes, red pepper, shallot, and corn and pea mixture. Pour dressing and toss. Serve on a plate and top with fried egg. (To serve individually, put 1 cup of arugula on a plate. Decorate with radishes, grape tomatoes, red pepper, shallot and corn and pea mixture. Add dressing. Top with fried egg.)

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You may also like this, Apple Pomegranate Fall Salad, Watercress Plum & Apple Salmon

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Cherimoya + Pom Sundae

I want to present you our late Sunday night snack – cherimoya (Vietnamese: mãng cầu, Chinese: 番荔枝) + pomegranate sundae (W said it tasted like ice cream), the sweet and super healthy kind. In less than 3 minutes, a drooling dessert presented beautifully in front of us.

Mang Cau
Mang Cau
Mang Cau

It makes a terrific Valentine dessert as well.

Mang Cau
Mang Cau
Mang Cau
Mang Cau

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My Date with Chantal Guillon

Stanford University is the backdrop of this lovely day. It was a perfect California winter day, sunny and warm in the high 60s. W had a day off to celebrate MLK’s life (and he is a reason why we live in a society where many different cultures get along and everyone has the same rights).

We picked up some WOW-meee-zing French macarons from Chantal Guillon, located in downtown Palo Alto, to indulge as an afternoon snack, as we soaked up some Vitamin D from the sun.

I am in love with red lately, especially red lace. This new find from ModCloth, which I received last week, made a perfect outfit for my casual romantic date with Chantal Guillon. It just screams Valentine.

Red Lace & Black Jegging
Red Lace & Black Jegging
Red Lace & Black Jegging
Red Lace & Black Jegging
Red Lace & Black Jegging
Red Lace & Black Jegging
Red Lace & Black Jegging
Red Lace & Black Jegging
Red Lace & Black Jegging
Red Lace & Black Jegging
Red Lace & Black Jegging
Red Lace & Black Jegging
Red Lace & Black Jegging
Red Lace & Black Jegging
Red Lace & Black Jegging
Red Lace & Black Jegging
Red Lace & Black Jegging
Red Lace & Black Jegging

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All Things Kitchen

What is your favorite space in a home?

For me, it’s the Kitchen, where I currently spend a few hours each day creating food (that’s right, like a craft room), where W sits frequently when he works from home, and where a lot of wonderful memories and laughter are created with friends and family. It is the hub of our home.

I would love to have a brightly innovated, beautifully decorated, and cleverly organized kitchen. One that has lots and lots of windows. Natural light is huge for me and high on my wish list (which allow me to take better food photos). One that exhibits creativity, functionality, serenity, comfort-ability, and very much with a pop of color. Big square footage is a dream/wish, but not a must, because with some effects and designs, a visually large space could easily be achieved. This is my dream kitchen.

I have collected a stream of images (on my Pinterest board, Kitchen) that I would like to share with you and hope you could draw some inspirations in creating your own dream kitchen.

Love the light and crisp air in this kitchen. The high ceiling with exposed beams gives a lot of character to the space. But the animal legs chair might seem a bit too much for me.

The splash of color to a kitchen island is a great piece of furniture that offers working/eating space. And that roll-out baking island is a MUST-HAVE.

Something about these vintage appliances that I am in love with, perhaps it’s the non-boring color that brings harmonious and joy to the kitchen.

White cabinets all throughout the kitchen makes a small kitchen big, and brighten the entire space. The exposed cabinet doors and a plate rack to display dinnerware entice neatness.

A storage/cabinet to organize my collection of pretty bowls and plates, and better yet, makes it a glass door.

An inviting breakfast nook where I could do SO much…working, reading, pinteresting, blogging, eating of course, tea partying, etc.

A nice entertaining corner with a wine fridge, menu wall that could double as a dessert table and wine bar.

AH-ME-zing organized pantry. Need me to say more?

Perhaps a sliding door like this won’t hurt, right? It just makes an beautiful kitchen extraordinary.

Scattered minty colored chairs and walls to enhance the pop of color of our kitchen and always fresh flowers and food on the table.

What is your style of a dream kitchen?

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Baked Moroccan-Spiced Chicken Drumsticks

“It is one of the blessings of old friends that you can afford to be stupid with them.” -Ralph Waldo Emerson

This post is dedicated to a good friend, T, who has requested for the recipe, who’s friendship I have since 5th grade (that would be 21 years), who would take the bus with me when the limo breaks, who would walk along with me through the dark, and who would give me a heart full of joy.

I courageously invited a few friends, including T, over for lunch last Friday to test out this recipe for the first time. (No, they weren’t my guinea pigs? Oh, are they?) I suppose the outcome was excellent as the casserole was empty, literally, even the sauce.

I hope you will enjoy this recipe as well.

Spices, spices, spices! This recipe is all about spice. Your taste buds will be thick with pleasure from juicy and spiced chicken drumsticks.

This exotic tasting dish is a definite crowd pleaser.

Baked Moroccan-Spiced Chicken Drumsticks
Baked Moroccan-Spiced Chicken Drumsticks
Baked Moroccan-Spiced Chicken Drumsticks
Baked Moroccan-Spiced Chicken Drumsticks
Baked Moroccan-Spiced Chicken Drumsticks

Baked Moroccan-Spiced Chicken Drumsticks

Serving: 4
Ingredients:
3 cloves garlic, finely chopped
1 tsp grated fresh ginger
1 tsp ground tumeric
2 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp ground coriander
1/2 tsp freshly grounded pepper
1 tsp finely grated lemon zest
8 large chicken drumsticks
2 tbsp olive oil
1 onion, sliced
2 cups chicken stock
6 dried dates, sliced and seeded
1/3 cup shredded coconut
Preparation:
Combine the garlic, ginger, turmeric, cumin, cardamom, coriander, pepper and lemon zest in a small bowl. Set aside.
Trim the excess fat of chicken if any. Place the chicken in a ovenproof casserole dish. Add the seasoning mixture to the chicken and make sure each drumstick is completely coated. Cover and marinade for 3 hours or overnight.
Preheat the oven to 350F. Heat the oil in a frying pan. Cook the chicken quickly over medium high heat until well browned on the outside. Place the chicken back in the casserole dish.
Add 1 tsp of oil and stir fry the onion, and stirring until tender.
Add the cooked onion, dates, shredded coconuts to the casserole dish. Pour the chicken stock evenly over the dish. Cover with foil and bake for 1 hour 15 minutes, or until the chicken is tender, stirring occasionally.
Remove from the oven, uncover and serve with white rice on the side.
Note: Dried prunes, figs, or apricots are great alternatives to dates.

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My Heart Goes Nuts 4 You

I am feeling the love!

This page is taken over by red and white.

Do you know what that means?

Yes! Valentine’s Day is fast approaching.

I am featuring a Valentine treat that you don’t want to miss.

My Heart Goes Nut Cookies
My Heart Goes Nut Cookies
My Heart Goes Nut Cookies
My Heart Goes Nut Cookies
My Heart Goes Nut Cookies

This treat is called “My Heart Goes Nuts 4U”.

It has a bit of nut.

It’s in the shape of a heart.

It’s pretty in reddish pink.

My Heart Goes Nut Cookies
My Heart Goes Nut Cookies
My Heart Goes Nut Cookies
My Heart Goes Nut Cookies
My Heart Goes Nut Cookies

Make these for your kids to share with classmates.

Wrap these in goodie bags to give to your friends.

Tell your better half “My Heart Goes Nuts 4U” with these.

My Heart Goes Nut Cookies

Lastly, with the continuing support from you, I want to say,

My Heart Goes Nut Cookies

“My Heart Goes Nuts 4U” Cookies

adopted from Baking with Martha Stewart recipe book
Serving: a dozen
Ingredients:
2 cups all-purpose flour, plus more for dusting
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup (4.5oz) blanched hazelnuts
2 sticks (1 cup) unsalted butter, room temperature
2/3 cup granulated sugar
3 large egg yolks
1/2 tsp pure vanilla extract
1/2 tsp freshly grated lemon zest
1/2 cup raspberry jam, for filling
1/4 cup confectioners’ sugar, for dusting
Preparation:
In a large bowl, sift together flour, baking powder, cinnamon, and salt.
In a food processor, pulse hazelnuts until finely ground. Whisk the ground hazelnuts into the flour mixture. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed (6 or 8 on KitchenAid) until light and fluffy, 2 to 3 minutes. Add thee egg yolks, vanilla, and lemon zest. Beat to combine, scraping down the sides of the bowl as needed.
With mixer on low speed, add hazelnut-flour mixture, and beat until just combined, 45 – 50 seconds.
Turn out the dough onto a lightly floured work surface, as well as hands, divide in half, and shape into a flattened disk. Wrap in plastic and refrigerate at least an hour or overnight. If time is a concern, place in freezer for 30 minutes to harden the dough.
Remove one disk of dough from the refrigerator, and let stand until softened slightly. This will help keep the dough from cracking when rolled. On a large piece of parchment paper lightly dusted with flour, roll dough to 1/8-inch thickness. To prevent sticking while rolling, add more flour to the top and bottom of dough, and make sure it doesn’t get too soft. Transfer parchment paper with rolled out dough to a baking sheet; freeze until firm, about 10 – 15 minutes. Repeat with remaining dough. You can stack the parchment paper and dough.
Preheat the oven to 325F. Line two large backings sheets with parchment paper or baking mat. Remove one sheet of dough with parchment paper from freezer. Working quickly, cut into heart shapes with a 3″ cookie cutter. Cut out center from half the shapes with a 2″ cutter. If the dough begins to soften too much, return to the freezer for a few minutes. Transfer open hearts to prepared baking sheets, about 1 – 1 1/2-inch apart. Freeze until firm, about 10 minutes. You can either bake the cutout centers for bite-size cookies, or reroll to make the larger hearts.
Bake, rotating sheets halfway through, until cookies are crisp and lightly golden all over, about 12 minutes. Allow cookies to cook in the baking sheets, about 5 minutes; transfer to a wire rack to cool completely. Cooled cookies can be stored overnight in an airtight container at room temperature before filling. Pipe raspberry jam on the flat sides of the whole hearts. Sift confectioners’ sugar over the open hearts. Cover the whole hearts with the open hearts. Top open hearts with jam. Cookies should be eaten the day they’re filled or fridge them.

You may also like some Champagne Strawberry Jello.

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Meet Rino

One of my girlfriends showed me this video which “reminded her of me…one day.” I couldn’t believe I spent 10 minutes watching a little girl…eats.

Meet Rino, the most adorable girl who really loves food, and ecstatically devour it with total delight.

Rino is a Japanese girl whose mom cooks dishes from all over the world and video record her daughter eats them for the first time. (It would make such darling childhood memory, don’t you think?)

Beyond a cute little girl making funny faces and noises about her food, note that Rino eats everything. LITERALLY.  Well, maybe not, but Rino is not a picky eater…that’s fair to say. And what I see these days, from my little cousins and friends’ kids, the parents struggle to get any type of food in their mouth. The same goes to some adults. I know of people who would only eat pasta and fried rice or seafood.

Is this a cultural problem?

As a parent, what do you do to train them not to be picky on food? This reminds me of a book calls French Kids Eat Everything, which I have yet to read and must to read before I have kids of my own.

Here is a little Japanese girl slurping shrimp and devouring lettuce as they are like French fries.

See all 19 videos in series here.

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Late Sunday Afternoon Chilling at San Pedro Square

Guess what?! I have officially become an Aunt to my new-born nephew as of yesterday at 3:24pm, 7lbs and 20″ long. It’s an exciting time for my parents and family. Also which means my parents will have no time on their hands to pressure me about baby…hahaha! I am jiggly to be meeting him in person later today.

Last week, after a training long run, W and I had our usual afternoon boba green milk tea (Fantasia is our utmost favorite) and watched a football game at a restaurant’s patio in San Pedro Square in downtown San Jose. It is quaint and lay back, even on a Sunday late afternoon. I enjoy how the place is not crowded. So cute that it’s rustic and industrial looking! And I couldn’t resist to take some photos.

San Pedro Square in San Jose
Sweater Dress and Black Cape
Sweater Dress and Black Cape
Sweater Dress and Black Cape
Sweater Dress and Black Cape
Sweater Dress and Black Cape
Sweater Dress and Black Cape
Sweater Dress and Black Cape
Sweater Dress and Black Cape
Sweater Dress and Black Cape
Sweater Dress and Black Cape
Sweater Dress and Black Cape
San Pedro Square in San Jose
San Pedro Square in San Jose
San Pedro Square in San Jose=

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