The September Issue

We’re only midway through Summer, it’s 100 degrees outside, and I’m already tired of my drab hot weather wardrobe. But in about a week, I will be comforted with the arrival of every fashion magazine’s most important September issue. I will get a taste of Fall coats, boots, sweaters, and best of all – lots of layering!

But out of all the magazines, I am really looking forward to Vogue’s phone book-sized issue. Under the careful direction of the legendary editor-in-chief Anna Wintour, it is considered the fashion Bible of the year. So when I found out they were making a documentary out of Vogue’s September issue, I was so excited that I had one of those moments where everything around me was a blurry mess. I immediately plugged my headphones into the computer and watched the trailer on YouTube. Wow. Just wow. In the words of Rachel Zoe, “I die.”

The September Issue gives us a behind-the-scenes peek into the fashion world and documents the creation of Vogue magazine’s 2007 issue. The film follows Anna Wintour and her team on a journey through Fashion Week, photo shoots, and staff meetings and chronicles the demanding process of putting together a magazine. It’s the real version of The Devil Wears Prada that I dreamed to see. I cannot wait to watch Anna Wintour kick some ass!

Recipe | Skillet Bacon Jam Fried Rice


My fascination with bacon jam began when I read about it at Matt Bites. He jokingly wrote that it conjured up memories of “a full on addiction to crack cocaine”. The jam is made of quality bacon that is rendered down, mixed with onions and spices then simmered for 6 hours. Immediately after I read his post, with my mouth watering from all the imagery, I ordered a jar.


As I was getting the hamburgers ready, I snuck a taste of the jam and was struck by how sweet it was. It sort of reminded of Honey Baked Ham. I slathered it on the buns and took a bite of my burger piled with mozzarella cheese and arugula. Meh. It was a little too sweet for me but I was still intrigued. What else could I do with this jam?

A few days later, I spread it on a couple pieces of toast, scrambled some eggs and made a breakfast sandwich. It turned out to be much better than the burger because the eggs seemed to  tone down the sweetness of the bacon jam. But I wasn’t satisfied. What else? Where else do I like bacon? Aha! Bacon Fried Rice!

My idea was to take a basic fried rice recipe and mix in spoonfuls of bacon jam. Now I hope I’m not committing a culinary crime here, but the soy sauce combined with the jam totally worked! You know when you get those late-night cravings for something hearty, sweet and salty? You know what I’m talking about – burgers & milkshakes, pancakes & eggs, fried chicken & waffles? Well, you can add Skillet Bacon Jam Fried Rice to your list of fourth meals. I can’t think of anything better in the AM than a bowl full of carbs with sprinkles of sweet bacon. Ridiculous and indulgent? Oh yes.

Skillet Bacon Jam Fried Rice
4 cups of yesterday’s leftover white rice
2 eggs
2 tablespoons Skillet Bacon Jam
3 tablespoons chopped carrots
3 tablespoons chopped green onions
2-1/2 tablespoons soy sauce
1-1/2 tablespoons vegetable oil

1. Heat oil in a wok or skillet over medium-high heat.
2. Add in carrots and cook for about a minute. Then add green onions and cook until fragrant, about 10 seconds.
3. Crack eggs into pan and quickly stir it around with your spatula until scrambled.
4. Add in rice and toss it all together. Once combined, spread the rice out in the pan and let it heat up for 1-2 minutes.
5. Drop in Skillet Bacon Jam and stir.
6. Drizzle soy sauce all around the rice and mix until it is evenly distributed.
7. Season with salt and pepper to taste. Let the fried rice sit for a bit until it’s nice and hot! Serve.

Printable Recipe

Recipe | Coconut Avocado Ice Cream


When I first discovered guacamole at a young age, I was repulsed. Avocado mixed with tomatoes? And you scoop it up with tortilla chips? Ew. It’s not supposed to be salty. Growing up in the Philippines until I was 7-years-old, I only knew avocado as a sweet ingredient. It was a special treat when my mom brought home some pricey avocados from the store because I knew she would be making her special dessert. I would watch her scoop the avocado meat into a bowl, throw in a bit of sugar and cover the whole thing in cold Carnation evaporated milk. My family would gobble it up fast and fight over who got the last bit of avocado infused milk left over in the bowl.

Recently while sitting at the doctor’s office, flipping through my third magazine, my eyes lit up when I saw a recipe for Coconut Avocado Ice Cream. Ooh! I’ve had avocado shakes before but never ice cream. Plus the addition of coconut would be an interesting spin on my favorite Filipino dessert. I immediately pulled out my camera and snapped a picture of the recipe. Continue reading

Penguin or Grimace?


On my visit to Trader Joe’s, I couldn’t resist picking up a bag of gummies shaped like penguins. I got lured in by the cute cartoon on the packaging with the cool blue color. Maybe it was some subconscious need to get away from the summer heat.

They’re a little different from gummy bears because the penguin’s little round bellies are made up of a flavored gel that oozes out when you bite into it.


But you know something? They don’t really look like penguins. They look more like Ronald McDonald’s friend, Grimace.


Don’t you think?

Recipe | Leftover egg yolks means Creme Brulee!


Even though a dozen large eggs cost about $1.50, throwing more than four yolks down the sink makes me cringe with guilt. When I was making batches and batches of macaroons for Father’s Day, I was left with nine egg yolks. I looked at them as if they were little abandoned orphans who needed to be saved from the dark hole that leads to the InSinkErator. Luckily for these cute, yellow buttons I always have the perfect home for them- whisked into the sweet, decadent goodness of creme brulee. Continue reading