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I love the meal ideas! I find it hard normally thinking of what to pair together and the way you filmed this helps me understand the timing of getting everything done too. Thanks!

The little shake after grating the cucumber too close to comfort was so real

Hi!! Love the Denby plates - where did you get them for 75% off? 😯

thank you for adding the juice of a lemon!

😋 look tasty

Just started watching your shorts! I had natto several times trying to get used to it, but I just don't like it which was a little disappointing as I know it's very healthy.

Please give me one

What a cool way to use different ingredients in your pesto!

Looks delicious 😁

I love this girl.

Honestly the hoodie in the morning making breakfast is the most relatble thing i Ever saw 🙏🏻😭

Yoinking that chard/pistachio one for sure

Full points for the effort...keep going ❤❤

It may seem intimidating but a lot of stuff that takes all day in the oven is quite easy to cook despite the intimidating time frame. I’m partial to carnitas when I have enough time to do that but puerco pibil, Birria, pulled pork and stuff like that are pretty easy to make, it’s all about setting a reliable timer you can hear and spices at the start and you can go about your day pretty much as normal but with a house that smells like food cooking

Omg it looks so pretty

Ooo I made dumplings recently and I know it’s not the same, but making them and seeing went wrong is kinda a nice part of the process. Like I’m so excited for when I try to make them again and have it turn out perfect!

This is so interesting I love that you’re trying things out! What are you making next ? 💖

ep. 03 of overcoming my fear of failure by making “experimental pesto”! i watched culinary class wars this past week and was really inspired to explore and experiment with new flavors (like i’ve never cooked with green chard before AH). i was quite nervous going into it because i didn’t know if i could trust my taste buds to understand which flavors would go best with each other since we’re steering off the traditional basil, pine nut, & parmigiano route! by the way i used the cookbook “salt, fat, acid, heat” by Samin Nosrat for inspiration and the pesto ingredient ratios! such a good foundational book, i love it. takeaways from this experiment: 1. for me it was hard to imagine how flavors would taste with each other in my mind. after trying each ingredient separately, i just thought that ingredients had a more “soft” or “mellow” flavor would go well with stronger and punchier flavors (mostly from the cheese). i was shocked how this logic kind of worked out in this scenario and i think testing out my hypothesis was pretty cool! I guess there’s no better way to learn than by trying the thing first hand. 2. i accepted that not all combinations would taste “optimal” or “perfect” and by going in with this mindset, it really helped me have a fun time. instead of stressing about what could go wrong, i tried to focus on what could go right and in the end i found a new pesto that i really liked! and even the parsley pesto that wasn’t my favorite, i now understand that strong flavors can really fight each other - so it’s a good learning takeaway for me! 3. learning how to make things from scratch is so valuable. although i did use a blender for the greens which isn’t the traditional method, i still think that making homemade pesto from scratch tasted WAY better than any store bought pesto i’ve tried. having the ability to adjust the saltiness and flavors to my preference was also really cool and i think i’ll have to keep making my own at home (as long as time permits!)

You go girl!!! You are amazing!!

I loved the rice cakes but was not a fan of the sauce

The new ROTI is so good, I repurchase & recommend it💚💜♥️💛💙

That looks so tasty!

Times like these are super fun, it not coming out quite right is part of that fun

IM COPPING THEMMM

I really like your videos. I might try to make this one! Thanks

Did anyone else hear something else at the beginning 😭

Same as the other guy commenting, you just have that style, it’s kinda cliche. But hey, it works!

I have a strong feeling your gonna be at a million in a year or two

ep. 02 of overcoming my fear or failure by making hand-made udon noodles! recipe by chef morimoto: master the art of japanese home cooking i didn’t have enough time to fully explain what went down and all the details of how it turned out in the end so here’s a written recap 😁 lessons learned from this cooking session 🤓 1. dough hydration/texture is everything!! the udon noodle shape was NOT what i was hoping for because the dough was just too sticky and “loose” that it couldn’t hold it’s own shape when cutting it with a knife. it was thick in some areas and thin in others HAHA. i’ll have to keep experimenting to see what the right “feel” is when making the dough! 2. boil the hand-made noodles & rinse with water before adding to the soup. the soup was really thick because of the excess flour i used when cutting the noodles & coating them to prevent sticking. it gave me korean kalguksu vibes overall which is definitely not what udon is like! next time i’m going to boil the noodles separately, dunk in ice cold water and THEN place it in the dashi broth to cook with the other ingredients. 3. use a sharp knife to cut the noodles: yup, i should have sharpened my knife beforehand, especially if i wanted to maintain a very even cut throughout the dough. oops! lesson learned here that it should keep my knife nice and sharp 😁 final thoughts on the experience: - i know this whole series is about overcoming my fear of failure by cooking, and i would say the udon noodles were in some ways, a failure. but if anything, now i’m more motivated to keep trying new things because my mind is focused on how i can improve rather than the “failed” final result! this is something that i didn’t really expect that would happen on ep. 2 of the series, but it means something about my mindset is slowly changing! i’m going to keep trying, keep learning, and most of all keep going to see where this will take me in my cooking journey 😊

참외 맛있겠다

Yuck

here’s an honest review of how my trader joe’s meal plan went last week! 🤓 my favorite part about having the meal plan was NOT having to come up with ideas on the fly about what to make for lunch and dinner! woo and i both approved the meal plan beforehand so not going back and forth about what to eat was really really nice (maybe choosing the order of what to eat, but that’s about it). i would say this meal plan was not the cheapest and optimized for budget (i spent around $87 🥲 for the whole grocery list) BUT it did prevent us from going out to eat as much because we knew exactly what we had to eat! it almost felt like a commitment to finishing the meals we had planned so that was helpful for our eating out budget haha. 🍽️ we did end up eating some of these meals for leftovers so the entire meal plan lasted us about 6ish days. we did go out to eat on our regularly scheduled date night though so it worked out for us! overall, i thought this was a great idea for a more “mindless” week of cooking, and i will definitely refer back to this for those super busy weeks when i know i’ll have less time to commit to cooking. 😁

Sounds so good!❤

here's the full trader joe's grocery list ⬇️ with meal ideas!! this is just me sharing my own meal plan idea if you want some meal inspo but you can totally make this your own based on what you like! ☺️ 🍳 easy breakfast plate with eggs, avocado toast & sausages: - eggs - sliced bread (i like whole wheat hehe) - avocado - breakfast sausages - arugula or spring mix (if you want!) - your fav fruit in season (optional but so yum) 🥘 thai red curry with tofu and veggies: - trader joe's thai red curry sauce - tofu (or your fav protein!) - bell pepper - baby corn - frozen broccoli - carrots - really whatever veggies you prefer!! 🥙 chicken shwarma pita wrap: - chicken - pita bread (i used whole wheat) - tomatoes - cucumber - lettuce - i already have spices at home but trader joe's has them too! for the yogurt sauce: - greek yogurt - dill - garlic - lemon for juice 🌿 pesto pasta: - your fav pasta shape (i like fusilli for this!) - trader joe's vegan kale, cashew & basil pesto 🍝 lobster bisque pasta: - pappardelle - trader joe's lobster bisque - frozen shrimp or langostino tails! 🌮 tacos! - trader joe's carne asada (or you can marinate your own meat with the trader joe's taco seasoning pack!) - tortillas - white onion - limes - cilantro (if you're a fan) - and any other toppings you like!! i like making a cilantro like dressing for mine haha

Wow my favorite❤❤❤

Would definitely recommend going outside Manhattan for some amazing food specially in Queens or Brooklyn . They also tend to have the most diversity when it comes to food! Food trucks are sometime the way to go and the prices are way better.

Be advised that manhattan is not the whole nyc!! Gotta cross the bridge and go to the next island called Brooklyn then queens and Long Island and you don’t gotta cross the bridge cuz all 3 of them share the same island!! Stay out the Bronx that’s a no mans land connecting to United States mainland😂😂 and if you wanna go to Staten Island gotta take the ship

LOVE THE EDITTTTT SO CUTE SO NY

amazing job girl! go off

Burnt toffee is good. Keep going.

This looks so yum!!

You're literally overcoming my fear too. Keep going girl!!

Oh man that looks awesome! Great job!

Even tho you say you made mistakes, it still looks (and I bet tastes) delicious ❤

ep. 01 of overcoming my fear of failure - we're making an apple tart from dessert person today 🫣🍎 honestly i've been wanting to make this series for a LONG time now but i kept pushing it back because i knew it wouldn't be easy and it's scary to show things going wrong too 🤧 but hey, the whole point of me sharing the process and mistakes is to hopefully remind you that when you push through, something frickin great could happen! even though my final result wasn't perfect, it was still darn delicious 🤭 here's a reflection & key takeaways from this bake: 1. reduce the apple compote until it looks lowkey DRY - okay not like dry dry but what happened to my tart was that there was extra, unwanted moisture which led to some pooling of juices in the final tart. i probably could have used less compote as well to make sure the bottom baked through and that it didn't spill over the crust/edges! 🤧 2. make things beforehand (if you're making this specific recipe & rough puff pastry from scratch) - i waited 3 hours for the pastry to chill in the fridge for the final recipe. i should have read the recipe in more detail and planned out ahead HAHA or just used store bought pastry but i wanted to learn how to make it! 😝 3. use more precise measurements 📏: i didn't use a ruler to measure out the rolled pastry dough and it came out too big so the pastry was a bit too thin. i would have liked it to be thicker to have more of a "bite" to it! 4. i could have cooked the tart a bit longer in the oven to get a crispy golden brown bottom. the paleness could have been due to several factors like maybe i made the top layer of topping too thick, or the rough puff pastry wasn't made right - but that's something i need to keep working on - my baking intuition! 🤓

Uhmmm U ATEEEEE [and literally too]

Why is so. Real 😭

I needed to hear this, thank you 💚

Thanks for the beautiful message❤❤

I think you can be a powder anytime you want.