Discovered something nice the other day. Peach Juice with a slice of lemon; sweet yet perfectly tart.
I don’t think I’ve mentioned it, but Chuck’s last shoot has to be one of my favorites.
The mood, the girl, the clothes, the location… perfect.
Photographer: Chuck Reyes / Stylist: Nat Ng Yong Sheng / Makeup: Zid Ilyas
Last Saturday my brother and I decided to grab lunch at the Salcedo Weekend Market which is always super fun.
I ended up having the Inihaw na Hito (Grilled Catfish) with Paella Negra, and my brother had roast Italian chicken and little Japanese style pancake things.
Took some black and white photos of my cousins, half-siblings, extended familia a couple of Sundays ago. Film takes freaking forever to get processed and scanned over here, but on the plus side it’s also leagues cheaper compared to SG.
Finally, the box of all my errant Singaporean belongings has arrived after exactly one month and one day.
a new Rhino ring to replace my original that fell on the floor and BROKE IN HALF
My silver skull ring from Japan that I had considered lost forever had my boyfriend not found it under his shelf
A couple vintage pins, magazine, tons of clothes, dvds, books, etcetera etcetera, all lovingly packed and sent.
One of my chief gastronomical regrets regarding being away from Singapore has to be the inability to savor the soy garlicky goodness that is Bonchon; a Korean Fried Chicken place that saw more of me and Chuck than was socially acceptable.
Emboldened by this newfound geographic separation, I decided to whip up a batch myself using a combination of recipes from this video (perhaps tellingly, the first hit when you search for ‘Bonchon Chicken’ on youtube) and a Korean dish called Dak Kang Jung.
Seeing as how the pantry of my house is decidedly ‘healthy'(ish) I did substitute a couple of things, such as Coconut Sugar for Brown Sugar, Honey for Corn Syrup, and Whole Wheat Flour for the batter.
The end result was, ngl, pretty dang delicious. The sauce had just the right amount of sweetness with hints of garlic and ginger, and the chicken stayed really really crispy even after the glaze (the secret of which lies in the 10 minute fry / 2 minute pause / 10 minute fry rule).
Happy Happy Happy.
Now if only the boyfriend was here to eat it with me .
James Caan had his theory of what he thought the title meant, which was that you know, Bottle Rockets, they’re this type of fireworks that… they don’t go very high and they don’t make much of an explosion; there’s not much really to show there, but that’s really all they’re meant to be… these sort of gentler, little fireworks. And he felt that somehow the theme of the movie had to do with kinda aiming low but getting there.
– Wes Anderson