I feel incredibly guilty for having neglected my blog for so many months. Summer came and I just didn’t know how to act. I haven’t been documenting my cooking experiments and I definitely having been scoping the cookbooks for new projects to entertain. Honestly, I’ve been cheating on my blog with a newfound love– Yelping. Terrible, yes I know.

So even though I haven’t been cooking, I definitely have been eating. And I’ve been documenting many of these ventures through Yelp reviews but I do have some photos collected from over the past few months to share.



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Posted by on October 11, 2013 in Uncategorized


What Does it Mean to Love New York?

Unless you are living under a cave, you’ve seen and heard it a million times. Milton Glaser’s infamous catchphrase printed on shirts, bags, and your yellow cab receipt: I ❤ NY. While the logo is as catchy, iconic, and timeless as the city itself, for many New Yorkers like myself, it truly does signify a deep love and appreciate for the place we call home. This city never ceases to amaze me and I try to get as much out of it as I can on a daily basis.

All of this might be the reason why I made an impulsive reaction and quickly splurged a whopping $50 on Daniel Humm and Will Guidara’s cookbook “I ❤ NY: Ingredients and Recipes.” That beloved logo printed on a cookbook was something I never expected to see and it was the only selling feature needed to convince me to buy it. Once I received my book in the mail, I sat in the middle of the floor like a kid with a new toy and eagerly flipped through the pages.


But as I read through, I realized something: Humm and Guidara’s concept of “I Love NY” was different than mine. They focused on emphasizing their love for New York State farming and agriculture and the fresh local ingredients that they produce. I’m truly a city girl and I tend to stay within city limits so New York agriculture was the furthest thing from my mind and none the least expected to be the focal point of this cookbook. Initially, I was slightly disappointed but I kept reading anyway. I came to respect and even appreciate Humm and Guidara’s mission with their book and I found it very kind of them to care to acknowledge the local ingredients that go into New York cuisine as well as to reveal the historical narratives of the farmers work to produce these local ingredients. Turns out that I wasn’t entirely disappointed and I even decided to give one of the recipes a go!

Many of the recipes in this book are way too advanced for a neophyte like myself or just too damn expensive so I opted for the modest but healthy Oven-Baked Asparagus.


Surprise, surprise! These things were amazingly, breathtakingly, and delightfully good! Something like the city I love: New York.


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Posted by on May 7, 2013 in Healthy Foods


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Strawberry Shortcake Cream on Top!

I said it before and I’ll say it again: I’m OBSESSED with cake! But often times I find that my funds are low so on many occasions I have to bypass the spots where I can get my cake fix. When I’m really going through withdrawal and my addiction gets the best of me, I do what I gotta do. That means I head to the kitchen, cookbook in hand, and I raid the cabinets for ingredients that can be combined into something that will suffice.

Claude DeLucca served as my savior in my latest breakdown. Her book 68 Original and Authentic Desserts and Recipes served as my scripture. There was nothing I needed more than 68 options for dessert. However, I must admit, I feel like DeLucca should’ve incorporated the word “pudding” into her cookbook title because about half of the recipes are pudding recipes. Pudding is great but I’m no Bill Cosby when it comes to it. I’m more of a pastry girl so I found the recipes for “Maria’s Strawberry Shortcake” much more feasible for my purpose.

The recipe was short and sweet, just how I like it. It called for:

  • 2 cups of flour
  • 1/2 cup of milk
  • 2 tablespoons of lard
  • 1 tablespoon of sugar
  • pinch of salt
  • 1 1/2 teaspoons of baking powder

*Butter or shortening can be used as a substitute for lard.

Bake ten or fifteen minutes in a good hot oven. Split and fill with mashed and sweetened berries. Cover with whipped cream and garnish with whole berries.


Voila! Sweet tooth satisfaction!

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Posted by on April 16, 2013 in Desserts, Spring Treats, Sweetness


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Cupcakes– My Addiction

Cupcakes-- My Addiction

I was running around SoHo today after work and I stumbled across Georgetown Cupcakes. I had no idea that they had an NYC location! Anyway, it was only right for me to try one since I’ve watched the show all watery mouthed. It was AMAZING!! I’ll be back soon.


Posted by on April 13, 2013 in Cupcakes, Desserts, Spring Treats, Sweetness


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The Dinner Table

The Dinner Table

Date night with the Mister. We went to P.F. Chang’s for the first time after walking past it only about a million times to eat at The Cheesecake Factory next door. Smh we’ve been missing out!


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The Dangers of Being Addicted to Food

I’m not a health guru, calorie counter, or constant dieter but I do know a little something about the difference between eating right and eating wrong. As of lately, I have been inexcusably careless, possibly even reckless with my choices in food consumption. However, yesterday took the cake. The day started off as usual: a bowl of oatmeal for breakfast and a banana. Innocent enough. But it was downhill from there. I won’t make excuses or point any fingers, instead I’ll just lay my shame on the table. Lunch consisted of  a cheeseburger, cheese fries, and a hotdog; midday snack was a Strawberry Surf Rider smoothie from Jamba Juice and dinner was a Cinnabon.


I really should have done better, especially considering the fact that I had just finished reading James Erlichman’s, Addicted to Food: Understanding the Obesity Epidemic earlier that morning. The truth is, I have very little discipline when it comes to food. I see it, I want it, I get it. Luckily, I am blessed enough to not have a weight issue, however, I am not immune to getting diabetes or even heart disease. Indulgence every now and again is fine, but overindulgence, or gluttony, is indeed dangerous. One of Erlichman’s objectives is to warn people like myself as well as those who are obese of the dangers of food addiction. He writes:

In the past 30 years food has quite literally, become our fourth substance addiction, easily outpacing the three more traditional vices [tobacco, drugs, and alcohol] in capturing new and vulnerable addicts.  Food is killing people across the globe, with no sign of this ‘obesity epidemic’ slowing down, much less coming to an end.

Scary isn’t it? It may sound a bit overly dramatic at first, but if you really think about it, Erlichman is right.

ImageSo in an attempt to redeem myself from this week’s gluttony. I’ve prepared something I generally don’t bother with.. a salad. This recipe I devised on my own. I combined:

  • mixed greens 
  • baby spinach
  • dried cranberries
  • sliced strawberries
  • feta cheese
  • sliced almonds
  • croutons
  • balsamic vinaigrette dressing

And with that, I feel a slight sense of equilibrium between eating good and bad.

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Posted by on April 2, 2013 in Healthy Foods, Salad


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Kickoff Spring With Cupcakes!

No food screams Spring to me more than cupcakes. Granted, I eat cupcakes year round because I have a serious cake obsession, but Spring and Summer is when I really go in.

This semester has been nothing short of hectic for me. I’m running myself into the ground with two jobs and what seems like a million credits and honestly I’m looking forward to Spring Break to rejuvenate. Flowers are budding and trees are blooming so I too need to refresh myself during this new season.

I’ve set aside some time to revisit one of my favorite hobbies– baking. While everyone else is busy cleaning, I’ll be focused on learning how to relax and take a break from being a workaholic. Oh yeah, and naturally I’ll be looking for new foods to experiment with.

 A few weeks ago (or months, I lose track of time) I downloaded 25 Delicious Cupcake Recipes- Delicious and Easy Cupcake Recipes for Every Occasion. I wanted to try something refreshing since spring is a refreshing time of year. I opted for the Lemon Blueberry Cupcakes. They were something different, something Springy, and that in my mind, that first big burst of sunshine to let you know winter is well on its way.


  • 3 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3 eggs, room temperature
  • 1 cup butter, room temperature
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • zest from 1 lemon
  • 2 cups sour cream
  • 1 1/2 cups fresh blueberries


  1.  Preheat oven to 350°F. Line two cupcake pans with paper liners.
  2. Stir together the flour, baking soda and salt in a small bowl. Set aside.
  3. Cream together the butter and sugar, beating on medium high until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, stirring after each addition.
  4. Stir in the vanilla extract and lemon zest, beat until combined. Add the dry ingredients in small batches alternately with the sour cream. Fold in the blueberries.
  5. Divide the batter in the prepared pans and bake at 350°F for 16 to 20 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool the cupcakes in the pan for 10  minutes then turn out onto a wire rack to cool completely. Frost with your favorite buttercream or cream cheese icing.

FYI– I added some fresh squeezed lemon juice to my batter just to bring out the lemon flavor.


Posted by on March 19, 2013 in Cupcakes, Desserts, Spring Treats, Sweetness


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