more edible art. mmmmm

chocolate art

mmmmmm. chocolate. can you believe these are edible? my friend bought them for me from San Francisco. They're actually pretty good.....but they're starting to go bad already. it might be because i've waited almost a month to eat them. They're too gorgeous to eat!

happy hour makes me happy

Happy Hour downtown. one of the infamous calls from a friend at 10 maybe 11 at night. "hey, we're going to hit up HH downtown...wanna join?" hm. to join or not to join that is the question. it's not like i have to get up at 6 am the next day to get ready for my boring ass job. sure. why the hell not.....cheap ass prices for good company. music. atmosphere. and above everything else. food.

Miso Ramen

Hotate Ogon Yaki

tea anyone?

a trip to the asian store lead me to this interesting find. i had no idea.....

 

cock sauce. cocktail sauce that is.

mmm. i was so craving cocktail shrimp when i went shopping this afternoon. after picking out the most scrumdidilyumptious looking ones i ventured out to choose a hot cocktail sauce. i find one and while i'm looking at its label something hits me. is it just me or does it seem like the bottles of cocktail sauce ranging from $2-4 is outrageous? i mean. you're only using like 1/2 cup maybe less for your shrimp cocktail. well. i like a lot but shiet it's still pretty pricey for not using the entire bottle. granted you'll have extra when it comes along i just don't think it's necessary to have a huge bottle for that price when it won't be used often. why hasn't someone come up with smaller bottle/cup for $1 or .25? NEWAYS. as i shook my head and put  it back i decided to make my own sauce. i didn't really measure anything except i used 1/2 cup of ketchup and everything else was season to taste. sorry i didn't put exact measurements. trust your inner chef i guess. haha. sorry. but mine turned out amazing and i think i'll be doing this more often. F*ck $2-4 bottles of cocktail sauce. 

Shrimp Cocktail Sauce

1/2 cup of ketchup

dash of ground pepper

dash of cayenne pepper*ur own hotness level

2 dabs of Tabasco*ur own hotness level

2 shakes of Worcestershire sauce

1 tsp of Wasabi*ur own hotness level

1 garlic clove minced

1 tsp of lemon juice

mix well. chill before using. enjoy!

color me surpise

another inspiration from EpiCute. i'm digging these colors. hm. this would look fantastic on a canvas framed w. bold black. eye catching image on a blouse. or a sewn design on a silk jersey jacket. these colors are amazing. *did i mention i hate pink. there's pink in this. wth. lol

....this girl needs sweets. STAT!....

thanks to EpiCute, bloq of cute food pics....let me just say don't view this bloq if you're starving. there's quite a few. i'll be posting up more when i get a chance to look at the rest. for now here's just a few that left me salivating...

a chance to wear chocolate sweets at my wrists. Fck yeah!

love the fact this one has the lavender flowers. wtf. dope.plus the candied shiny part has the colors of creme brulee. uh double dopeness!

somehow i'm inspired by this one. i dont know why. the colors? the simplicity? idk. 

here's another one that clicked inspiration. loving the color combination.

i've never had macaroons before. CRAZY. i know. they're so pretty. they totally remind me of Marie Antoinette. love her by the way. and the movie played by Kristen Dunst.

....lovin you is like food to my soul....

after this:

you're ready for this:

*I want this bedroom set. I want this bedroom. PERIOD.

back to life...back to reality.....

wow. so i really started one. bare with me i guess while i try to get a handle on this. hmm where do i start exactly. why coco creme brulee? well, i love chocolate. shoot who doesnt? you can do so much with it. transform it into anything you want. anything you're in the mood for. it's amazing AND yummy. what more can i say? =)i ADORE and double love creme brulee. there's something so special about it's creamy, delicious, delicate taste. my favorite part in eating creme brulee? *giggle* oh my friend, why it's the breaking of the caramelized shell. there's something fun about tapping the cool metal spoon against hard sugar and hearing the sound of the small break. it brings a smile to my face. you get chocolate and creme brulee together and it's pure joy for me......two things that are so simple and pleasing to the tummy and eye.

what's to come? i'll be dibble dabbling(like my words) over the catch of the day. week. hour. month. whatever sparks my interest to COMMUNICATE to the world. what will it be? i want to focus on the surroundings of fashion. arts. and food. that's another reason why i chose chococremebrulee. to me in its simple self it is fashionable. def art(soft yellows, creams, paired against the crystallized tans blending into black sugar)and of course it's part of the most important course. DESSERT. YUM-O!

until then.....outro