Right across from the Bradbury. Need to go back to L.A just to explore downtown. 

I don’t really think of L.A as a architecture marvel of the U.S, but the Bradbury building is quite spectacular. See more about this building here.  I don’t really think of L.A as a architecture marvel of the U.S, but the Bradbury building is quite spectacular. See more about this building here.  I don’t really think of L.A as a architecture marvel of the U.S, but the Bradbury building is quite spectacular. See more about this building here. 

I don’t really think of L.A as a architecture marvel of the U.S, but the Bradbury building is quite spectacular. See more about this building here

Roasted chestnuts kept me warm in Seoul’s -10C. Roasted chestnuts kept me warm in Seoul’s -10C.

Roasted chestnuts kept me warm in Seoul’s -10C.

Palace Guards

There is no doubt that Koreans have good style, seems that it can be traced back all the way to Palace Guards. That face warmer sure looks cozy.

Crunchy crunch crunch… 
It’s that time of the year to get my cooking on…sweet potato chips! If you want to make colorful chips, go to Chinatown where sweet potatoes don’t just come in orange, but in purple and yellow! They’re a bit more expensive but it’s so worth it. Slice them in thinly, slightly coat in olive oil and salt, pop ‘em in the oven and let them cool for the crunch! Happy Thanksgiving my friends!  Crunchy crunch crunch… 
It’s that time of the year to get my cooking on…sweet potato chips! If you want to make colorful chips, go to Chinatown where sweet potatoes don’t just come in orange, but in purple and yellow! They’re a bit more expensive but it’s so worth it. Slice them in thinly, slightly coat in olive oil and salt, pop ‘em in the oven and let them cool for the crunch! Happy Thanksgiving my friends!  Crunchy crunch crunch… 
It’s that time of the year to get my cooking on…sweet potato chips! If you want to make colorful chips, go to Chinatown where sweet potatoes don’t just come in orange, but in purple and yellow! They’re a bit more expensive but it’s so worth it. Slice them in thinly, slightly coat in olive oil and salt, pop ‘em in the oven and let them cool for the crunch! Happy Thanksgiving my friends!  Crunchy crunch crunch… 
It’s that time of the year to get my cooking on…sweet potato chips! If you want to make colorful chips, go to Chinatown where sweet potatoes don’t just come in orange, but in purple and yellow! They’re a bit more expensive but it’s so worth it. Slice them in thinly, slightly coat in olive oil and salt, pop ‘em in the oven and let them cool for the crunch! Happy Thanksgiving my friends!  Crunchy crunch crunch… 
It’s that time of the year to get my cooking on…sweet potato chips! If you want to make colorful chips, go to Chinatown where sweet potatoes don’t just come in orange, but in purple and yellow! They’re a bit more expensive but it’s so worth it. Slice them in thinly, slightly coat in olive oil and salt, pop ‘em in the oven and let them cool for the crunch! Happy Thanksgiving my friends! 

Crunchy crunch crunch… 

It’s that time of the year to get my cooking on…sweet potato chips! If you want to make colorful chips, go to Chinatown where sweet potatoes don’t just come in orange, but in purple and yellow! They’re a bit more expensive but it’s so worth it. Slice them in thinly, slightly coat in olive oil and salt, pop ‘em in the oven and let them cool for the crunch! Happy Thanksgiving my friends! 

nomnomnomnomnom. Happy birthday to my neighbor Inggie ! 

Bread making sounds intimidating, but yesterday we met Cat who made the whole process feel easy and approachable. We went to the Sour Flour bread making class at La Victoria Bakery in the mission. The entire class was 2 hours as made our own starters, kneaded dough, baked and ate it! We made flatbreads as our end product. It had the right combination of fluff, density and flavor. Now all I have to do is try to reproduce this at home…. 
PS: Cat names her starter Dolce - in’t that so adorable? Bread making sounds intimidating, but yesterday we met Cat who made the whole process feel easy and approachable. We went to the Sour Flour bread making class at La Victoria Bakery in the mission. The entire class was 2 hours as made our own starters, kneaded dough, baked and ate it! We made flatbreads as our end product. It had the right combination of fluff, density and flavor. Now all I have to do is try to reproduce this at home…. 
PS: Cat names her starter Dolce - in’t that so adorable? Bread making sounds intimidating, but yesterday we met Cat who made the whole process feel easy and approachable. We went to the Sour Flour bread making class at La Victoria Bakery in the mission. The entire class was 2 hours as made our own starters, kneaded dough, baked and ate it! We made flatbreads as our end product. It had the right combination of fluff, density and flavor. Now all I have to do is try to reproduce this at home…. 
PS: Cat names her starter Dolce - in’t that so adorable? Bread making sounds intimidating, but yesterday we met Cat who made the whole process feel easy and approachable. We went to the Sour Flour bread making class at La Victoria Bakery in the mission. The entire class was 2 hours as made our own starters, kneaded dough, baked and ate it! We made flatbreads as our end product. It had the right combination of fluff, density and flavor. Now all I have to do is try to reproduce this at home…. 
PS: Cat names her starter Dolce - in’t that so adorable?

Bread making sounds intimidating, but yesterday we met Cat who made the whole process feel easy and approachable. We went to the Sour Flour bread making class at La Victoria Bakery in the mission. The entire class was 2 hours as made our own starters, kneaded dough, baked and ate it! We made flatbreads as our end product. It had the right combination of fluff, density and flavor. Now all I have to do is try to reproduce this at home…. 

PS: Cat names her starter Dolce - in’t that so adorable?

Staring match with this butterfly. It did pretty good. 

It was my one year anniversary in the bay area last saturday, so I went hiking with some friends and then we slurrrrrrped down some oysters in Point Reyes. I can’t believe it has been one year already! :)