sasha eat world

omgstfually:

kimxryo:

fuckyeahhalfasian:

omgstfually submitted:
http://omgstfually.tumblr.com
1/2 Korean and 1/2 Irish

She is just so cute! <3

Yay oh hai it’s me guyzz ^__^

Instant reblog. My bestie is gorgeous. Recognize!

kimxryo:

fuckyeahhalfasian:

omgstfually submitted:

http://omgstfually.tumblr.com

1/2 Korean and 1/2 Irish

She is just so cute! <3

Yay oh hai it’s me guyzz ^__^

Instant reblog. My bestie is gorgeous. Recognize!

iyaya:

What Gilda Ate!

gpoy forever

This is pretty much every day of my life forever.

(via findastrangerinthealps)

SUSHI NINJAS FOOD TRUCK
La Jolla, CA

Okay, so it ended up taking me seventeen days to fulfill my sushi wish, and not only did I actually NOT die, but it was so worth it. On Saturday the Sushi Ninjas food truck officially opened for business out by the UTC mall. You’d better believe we were there.

So what we have here is a Jessica Albacore hand roll (Included: albacore with crispy onions, garlic chips, cucumber, gobo, daikon sprouts, and garlic ponzu sauce. Not included: herpes.) and an Afro Ninja cut roll (spicy tuna, spicy crab, jalapeno, cream cheese, and avocado deep-fried with eel sauce and spicy mayo). All this for less than $10! We also snacked on garlic edamame — something I’ve never seen before, and now I wonder why because it was not just so good but so simple! — but I neglected to snap a picture. They basically just looked like edamame, so use your imagination.

I’ll be writing about Sushi Ninjas on my website for work later, but I couldn’t resist writing just a little bit now. Hey — if you were eating take-out sushi that looked that good, you’d be bragging, too.

Catching Up: Nozomi Sushi
San Diego, CA

There’s not much to say about this one except for SO CUTE, right? This was quite a few months ago and I can’t even remember what this particular roll was called, but what I do know is that nothing jazzes up a fairly basic tuna, avocado, and surimi quite like an adorable presentation made with tasty spicy sauces.

In related news: I feel like, if I don’t have sushi by the end of the week, I just might die.

Today I learned that green tea frappuccinos and lattes are things you can actually order at Starbucks here in the United States. Not excited about how much more money I’ll be spending during my lunch breaks on the regular or how much fatter I’m going to get. Is it wasting money if it makes me this happy just thinking about it? ♥

(via cutesyworld)

Hurray for getting caught up at work again! Time to celebrate by getting back on the blog wagon. A lot to catch up on here too, but for now let’s just start with this past week.

Here’s what sucks: Wednesday work days. Here’s what doesn’t suck: good food trucks on lunch break. On the menu: veggie burger (sunflower sprouts, tomato, beet sauce on top), heirloom beet-quinoa-goat cheese side salad, house-made watermelon lemonade from Green Truck. Definitely makes getting through the middle of the week a little easier.

See? There's always something missing. »

This time they got the tortilla frying-then-baking down, but where’s the sauce? That salsa? Whatever. You put salsa on top of enchiladas no matter what. But if you don’t bake them in a sauce those tortillas are going to have no flavor. Ugh. FAIL.

Lemon Saffron Orzo with Shrimp is an Awesome Summer Side Dish

Memorial Day Weekend: time to get up off your couch and bring your potluck A Game. Especially when you’re invited to a barbecue and you know your hosts are totally skilled at kicking out the party food jams. It’s a good thing you have this recipe for saffron orzo with shrimp, because it’s practically perfect for potluck parties in every way.

Since it’s a pasta salad, it’s just as delicious cold as it is hot. The saffron isn’t overwhelming, adding just the right amount of color and spice. The simple ingredients keep it really fresh and light (especially all the lemon: I add half an extra lemon than the recipe calls for, and it makes it even better). But with the shrimp, it’s as hardy as anything coming off the grill. Depending on the portion size, it can even make the jump from side dish to main. In my house on weeknights, it usually does.

But what if you overdid it the night before (it’s a three day weekend, it happens) and can barely manage to get yourself out of bed, much less work kitchen wizardry on the day of your potluck party? Lucky for you, the hardest part of this recipe is prepping the shrimp. So pull yourself together and let’s get cooking!

+ Read More

What we made with last week’s farmer’s market (and surrounding area) finds:

Went over to my parents’ for my mom’s birthday and she was feeling a little Gwyneth Paltrowesque, so we grilled pizzas over the barbecue. On one: prosciutto, pear, fresh mozzarella, basil. On the other: capicola, spinach, fresh ricotta, pine nuts. (The pictured pizza slice came home with me as leftovers, and ended up with a little bit of both worlds.)
Mixed green salad with both lettuces, plus pears and blood orange.
Blood orange sangria.

So yeah, we ate pretty well last weekend.

The spoils of Little Italy Mercato, May 28. I got there fifteen minutes before closing, which meant a mad Supermarket Sweep style dash from one end of the market to the other and back again. Here is what I ended up with:

Basil (Mr. and Mrs. Green’s)
Blood Oranges (Polito Family Farms)
Butter and Red Leaf Lettuce (Sage Mountain Farm)
Strawberries (Sage Mountain Farm)

Not bad! Ran into some friends along the way as well (including Hillary whose cooking blog you should be reading more than anyone’s) which is always a plus. After farmer’s market I headed down the road a couple blocks to Mona Lisa deli for some pears, capicola, and a pound of fresh ricotta. Also pictured is a jar of sage and clover honey from Alpine that I picked up last week from my go-to honey guy. All in all, looks like some delicious times ahead.

Following