Archive for June, 2010

Coco+Camo Illustration

22 Jun

Here’s an illustration I did of Coco with his favorite color, ‘Camo’.  It was sketched with a black dry erase marker, on a dry erase board.  I then took an iPhone photo of it, and brought the sketch into photoshop, where I added some highlights and the camo print.  I would throw Coco’s logo at the bottom right, but Annchan is the only one who knows how to draw it properly.  Maybe we should print this onto canvas?


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Weekend Recap: Father’s Day Rhubarb Cheesecake

21 Jun

My father is a big fan of Oysters, so we decided to have some fresh oysters at Hog Island Co.  for Father’s Day picnic. Since it was my sister’s birthday the following week, we decided to celebrate her birthday as well. My sister’s favorite cake is cheese cake and my dad loves rhubarb, so I decided to make a rhubarb cheesecake. (Recipe below).

It sure was a food-filled weekend, because we went to the farmer’s market in Sunset, on Sunday to replenish our fridge. Peaches and greens were so fresh, and are also at their peak right now. We finished the weekend right with sauteed wild rice ,with summer vegetables, caramelized mini carrots, crisp sauteed Tilapia, dressed with mango cucumber salsa. Let me know if you want a recipe for this.

Rhubarb Cheesecake makes 1- 9inch round cake

adapted from

This cheesecake was very easy to make. Make sure you leave all the ingredients out so it will be at room temperature when you bake them. This is especially important for cream cheese. You don’t want to use cold cream cheese; this will result in lumpy cheesecake. This cake is best if you cool it in the oven with door slightly open until it is room temperature and let it chill in the fridge overnight.


  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/2 cup butter
  • 3 cups chopped rhubarb
  • 1/2 cup white sugar
  • 1 tablespoon all-purpose flour
  • 2 (8 ounce) packages cream cheese
  • 1/2 cup white sugar (I believe you can add more sugar. Mine came out a little tart with 1/2 cup of sugar.)
  • 2 eggs
  • 1 cup sour cream
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. (Adding 1/2 cup of chopped pecans will add a great flavor and crunch to the crust).Mix until crumbly and pat into the bottom of a 9 inch springform pan.
  2. In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
  3. In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
  4. Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
  5. To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.

I bake better than them b*%ches.

16 Jun

I baked these brownies when my boyfriend had a guest over at our house. I had nothing to serve for snacks, so i decided to make some brownies. Let me tell you a secret to how I bake better than them b!%ches. I under-bake brownies just a  little bit so the brownies come out chewy. I have more secrets, but I won’t tell all of it to you in just one sitting. It’s not that easy to get my secrets… youv’e gotta keep coming back to my blog, to find out more.

Well, let me tell you a little trick –  if you don’t have cake flour on hand, you can use regular flour (just use this as a general rule: 1 cup cake flour = 1 cup minus 2 tablespoons all-purpose flour).  I used all-purpose flour instead of cake flour and it came out just as good.

Classic Brownies
Adapted from

Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it) the texture of the brownies will be dense and gummy. If overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.

1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
1 1/4 cups (5 ounces) cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
2 1/4 cups (15 3/4 ounces) sugar
4 large eggs
1 tablespoon vanilla extract

  1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
  2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
  3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
  4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
  5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature, for up to 3 days, or, ahem, in the freezer until your resistance gets the better of you.)

Coco. Napa. Wine. Smile.

09 Jun


I discovered something very special this weekend. Coco loves the combination of the sun, green grass and being surrounded by a tipsy couple. At  our trip to a winery, restaurants and a B&B in Napa, I never seen such a big smile on Coco. His smile made me smile, and his smile was contagious. Countless passer-by smiled and giggled, pointing at happy coco on a red wagon.

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Coco in Pacifica

04 Jun

Coco gets to enjoy sunsets at Linda Mar Beach, in Pacifica, with Ra & Tony, while they surf..

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Coco got buzzed

02 Jun

Yup. It was about time. Coco needed a haircut. He looked like an Ewok from Star Wars.

It actually began with me wanting to do yoga in the living room.  I looked at my dirty living room floor and didn’t want to ‘downward dog’ my face into the dirty floor, so I decided to vacuum. And then I realized I had this dog grooming tool I can attach to the vacuum, so I decided to vacuum-brush Coco. And then, since I was going to vacuum brush Coco, I thought it might be the right time to chop off  his hair.

So I grabbed a pair of big scissors and started chopping his hair off.  Sure enough, with my non-hair-cutting skills, Coco looked like he got butchered. Thank goodness for Ratha, he came to rescue Coco with clippers, and he looks like a puppy now.

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Make em sweet… Sweet Corn Bread

02 Jun

This corn bread is a perfect side to bring to a picnic with fried chicken, or for a  barbeque.  Making it is quite simple and rather quick, so it is a good dish to make when you are in a pinch.

Sweet Corn Bread Makes 1 – 9 by 13 inch pan

Adapted from :


  • 1 1/2 cups cornmeal
  • 2 1/2 cups milk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup white sugar
  • 2 eggs
  • 1/2 cup vegetable oil


  1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9×13 inch baking pan.(I actually used large muffin tins to make individual portions. In this case, you may need to bake less than 35 minutes. Just keep an eye out to prevent over browning).
  2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
  3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.