life & lisa

engaged!

2012-08-08T21:09:00.000-07:00

As the subject reads, I'm engaged! And this is the story.

My now fiancé, Mike and I met at Evergreen Baptist Church of LA in 2001, but it wasn't until 9 years later when I moved to the Bay Area and he moved to Carlsbad that our story together began. It started with this facebook post:

I quickly responded to his post via chat. Little did we know that this post would lead to hours of online conversations, phone calls and video chats. After a ski trip in December in which Mike revealed his feelings for me, we finally started dating in the beginning of 2011. It was a treasure to see how our personalities matched so well, and how our vision for life and our hearts were so aligned. It was a mystery as to why we didn't date earlier, but it was all part of God's perfect plan and timing. As we traveled and adventured up and down the coast, the mountains and deserts of California, through Texas and Seattle we discussed marriage and prayed about possible locations to live in the future. God answered our prayers and Mike's company was awarded a contract in Petaluma. This set the ball in motion for Mike to propose.

Initially he had the idea of proposing later in the year, but our mutual friend Alex was going to be in California, and offered his piloting services to make the engagement day extra special. While I was away on business trips - Michael did his ring shopping and asked my dad for his blessing over his decision to ask for my hand in marriage. My dad gave a handshake of approval, and answered "of course." So, on a cloudy July 29th, after I completed a half marathon in San Francisco, Mike took me to a cliff overlooking Poplar Beach in Half Moon Bay (HMB) and proposed to me. Although he showed me a print out of the original facebook post (above) - and started reminiscing about the journey of our relationship, I really wasn't sure he was proposing. He had just taken me ring shopping the weekend before! I didn't think he could possibly have a ring by then. I even chimed in on some of the memories. I started to get more of clue when I felt how fast his heart was beating, and when he said, "how would you like this to be your last DTR" and got on one knee - I finally shut up. After I said yes, our friend Liz, popped from out of the bushes - she had been taking photos the entire time! Mike understood how important good photography and documenting memories was to me, so he appropriately asked Liz to capture the day. She had met up with Mike prior to the engagement day to scope out the proposal site, and even flew in from San Diego that morning from a family gathering. Next, Mike took us to HMB airport where he surprised me with Alex who took us on a flight over the Bay Area. It was magical. The adventure continued when we couldn't land back in HMB because of the cloud cover and Samuel had to rescue us from San Carlos Airport and take us back to HMB. Thanks, Samuel! The last surprise was that Mike coordinated both of our families to be at Mezza Luna for dinner...including his sister that lives in Texas! It was the perfect finale to an already blessed afternoon. Here are Liz's amazing photos that illustrate the day.

With the two rock stars of the day, Liz & Samuel

Higaki Family

Ng Family

Thank you for an unforgettable day, Michael! God has blessed me so richly by giving you to me. May we continue to seek God as we start our life together!

christmas card

2011-12-24T09:50:00.000-08:00

Per tradition, the Higaki family Christmas card was created again this year. Of course there wasn't a single photo that we had already taken this year that we collectively liked, so (painfully) we had to shoot one specifically for the card. Here are the outtakes and runner ups.

The last one is the one we actually used. Merry Christmas!

soy braised country ribs with carrots

2011-11-28T11:35:00.000-08:00

Happy Monday! As we drag our feet back to the office after Thanksgiving weekend, I'd like to share a recipe that I love, found via Tastespotting. Tastespotting aggregates recipes from all over the web - so it can be overwhelming, but has definitely expanded my cooking repertoire. This recipe is a bit time consuming, but you can cook everything in 1 skillet or wok! Allow yourself a good 3-4 hours for prep and cooking time. In the end it is well worth it. Goes well with Japanese white rice and Chinese greens like gai lan. The photo below is from Epicurious.com. Note, my final results NEVER look this pretty, but I didn't have a photo of my own and wanted to show you some idea of what it could look like.

Soy-Braised Pork Country Ribs with Carrots
Adapted from Molly Stevens, Bon Appétit October 2010

Yield: Makes 4 to 6 servings

Ingredients
Salt
Pepper
1 cup low-salt chicken broth (use 1 cup of a 1 - 14.5 oz can, then use the remaining later)
6 tablespoons dry Sherry
6 tablespoons soy sauce
2 tablespoon (packed) golden brown sugar
1 teaspoon hot chili paste (such as sambal oelek) **Optional
2 1/2 pounds boneless pork shoulder (Boston butt), cut into 5 x 1 1/2-inch strips (I use boneless country-style pork ribs already cut)
2 tablespoons peanut oil **Fine to use regular canola or vegetable oil
1 medium onion, chopped
4 green onions; white and pale green parts finely chopped, green parts thinly sliced and separated
3 garlic cloves, chopped
1 1/2 tablespoons minced peeled fresh ginger
3 whole star anise
3 long strips orange peel removed from 1 orange with vegetable peeler or knife
1 1/5 pounds carrots, peeled, cut into 1-inch pieces

Ingredient info: Hot chili paste (such as sambal oelek) can be found in the Asian foods section of many supermarkets and at Asian markets. Look for whole star anise — brown star-shaped seedpods—in the spice section of some supermarkets and at specialty foods stores and Asian markets. Sherry can be found in the salad dressing section in a grocery store.

Instructions
Cut off excess fat from the ribs and generously sprinkle with salt and pepper and set aside. Cut up all of the onion, green onion, ginger, garlic, carrots, and peel orange; set aside. Whisk chicken broth, sherry, soy sauce, brown sugar, and hot chili paste in small bowl to blend; set aside. Heat peanut oil in heavy large deep skillet over medium-high heat. Working in batches, cook ribs until browned, about 4 minutes per side. Transfer ribs to plate. Reduce heat to medium. Add chopped onion to skillet and sauté until soft, about 4 minutes. Add white parts of green onions (green part will be added later), garlic, and ginger; sauté until fragrant, about 2 minutes. Add chicken broth mixture, stirring to scrape up any browned bits. Add star anise and orange peel; bring to simmer.

Return ribs to same skillet. Reduce heat to medium-low, cover, and simmer for 1 hour. Add carrots, green parts of the green onions and remaining chicken broth to skillet, pushing to submerge in sauce. Cover and simmer until vegetables and ribs are tender, gently stirring mixture occasionally, about 1 hour longer. Check the carrots - if they are soft, and the ribs are still on the tough side, remove the carrots before continuing to cook the ribs so they don't get overly mushy. Transfer mixture to platter.

Click here for the original link. The reviews and other peoples' tips are helpful. Enjoy!

the farm

2011-11-10T23:48:00.000-08:00

It's been about a year and a half since I moved to the Bay Area to work for the family business, in beautiful Half Moon Bay, California. I think it's high time you get a glimpse of the farm.

Welcome to Bay City Flower Company.

The entrance

Our sales office trailer, my home 5 days a week

All of these hydrangea start like...

...this

Fact: hydrangea is the largest crop we grow

Vintage hydrangea - these flowers naturally age on the bench for 2 months after they are in full bloom to gain rich color

The first crop of poinsettia of the year

Succulent beds

"Red Velvet" echeveria shoots - cute and fuzzy

Tractor en route to the packing line

Eagerly waiting to be packed

Wrapping plants

The shipping dock

Miguel, shipping manager

Night time at the farm

My father, el jefe

My Aussie boss, Michael and my awesome cubemate, Liz

Hope you enjoyed the tour and have a great weekend!

just dance

2011-11-08T11:51:00.000-08:00

Holy, You are still holy
Even when the darkness surrounds my life
Sovereign, You are still sovereign
Even when confusion has blinded my eyes
Lord I don’t deserve Your kind affection
When my unbelief has kept me from Your touch
I want my life to be a pure reflection
Of Your love ...

So I come into Your chambers
And I dance at Your feet, Lord
You are my Savior
And I’m at Your mercy
All that has been in my life up to now
Belongs to You
You are still holy
-Rita Springer

Last night, this song moved me. I'm sure this song was probably written in the midst of more pain and suffering that I have ever experienced - yet confusion is confusion. As I wonder where my life is going and why God has allowed me to live on this earth, it's comforting to hear Rita sing that in presence of darkness and confusion, her solution and resolve is to enter His presence and dance. Not to work harder or create some master plan to figure things out. God is holy regardless of circumstance and will carry us through to the end.

So just dance.

spiced pumpkin cake

2011-11-06T14:32:00.000-08:00

In the quietness of Sunday afternoon, I want to share with you this delicious spiced pumpkin cake with whipped cream cheese frosting courtesy of Not So Humble Pie and Bake!: Essential Techniques for Perfect Baking.

Spiced Pumpkin Cake
yields 2 8" or 9" cake rounds

Ingredients
3 cups all-purpose flour (spooned and leveled)
1 cup granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
2 teaspoons freshly ground nutmeg
1 cup golden brown sugar, firmly packed
2 cups canned pumpkin puree (16 oz)
5 large eggs, at room temperature
1 1/4 cup vegetable oil

Preheat your oven to 350°F and prepare two 8" or 9" round cake pans with a light coating of non-stick spray and then line the bottoms with parchment.

In a large bowl, sift together the flour, granulated sugar, baking powder, baking soda, salt and spices. Once sifted, give it a good mixing with a whisk to ensure everything is evenly distributed and then set aside.

In a second large bowl, add the brown sugar and a third of the pumpkin puree. Combine the two with a spatula, pressing firmly to ensure there are no rogue lumps of sugar. Once lump free, add the remaining pumpkin and oil. Blend with a whisk and then add the eggs, one at a time, stirring with the whisk to incorporate after each addition.

Add the dry ingredients a third at a time, blending after each addition.

Divide the batter between your two pans and place into the oven on a lower-middle rack. Bake for 40-45 minutes until risen and firm to the touch.

Let the cakes stand in the pans on a wire rack to cool for 10 minutes. Then unmold onto the racks and turn right-side up to cool completely.

Once cool you can begin on Ms. Humble's whipped cream cheese frosting.

Ms. Humble's Whipped Cream Cheese Frosting
Yields enough to frost a 8" or 9" double layer cake.

Ingredients
1lb (16oz) full fat cream cheese, softened but still cool
1 1/2 cups powdered sugar
1 cup cold heavy cream (use the ultra heavy 40%+ cream if you can find it)
1 teaspoon vanilla bean paste or vanilla extract

Sift the powdered sugar and add the cream cheese to the bowl of your mixer with the paddle attachment. Beat them thoroughly until fluffy and completely smooth/lump free. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture, scrape down the sides of your bowl and quickly and briefly beat to combine. Do not over beat.

Assemble your cake by trimming any humps off the top of the cake and place trimmed side down on your serving platter. Tuck strips of parchment under the cake to protect the platter during frosting, if desired. Dollop a generous amount of frosting onto the first layer--about twice as much as seen below--and smooth into an even layer, about 1 cm thick.

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Couple of tips: 1) DO follow the instructions to be generous with the frosting for the filling. Plenty to go around. 2) I did not find it necessary to cut off any of the humps of the layers. I turned 1 upside down, and the 2nd layer I placed with the rounded part face up. The frosting can fill in the uneven parts.

Unfortunately, my friends and I enjoyed this cake so much I didn't even stop to take a photo of the final creation. It's that good. And...I accidentally used 2 15 oz CANS of pumpkin puree instead of 2 CUPS. Funny thing is, I actually didn't realize this until I looked at the recipe again after the cake was consumed. Oops. I guess this recipe is very forgiving.

Enjoy! And thanks, Not So Humble Pie for sharing! This was a true fall treat.

again

2011-11-05T18:51:00.000-07:00

I think it is time to begin again.

One photo at a time. One thought at a time. One step at a time.

Here we go!

ode to summer

2010-10-16T00:10:00.000-07:00

Fall came so fast I didn't even get to say goodbye to summer. So though it's 3 weeks late, I wanted to pay tribute to the summer by posting some of my favorite photos from this past season.

yogurt marinated pork chops w/ nectarine salsa

2010-08-04T21:20:00.000-07:00

Hi, from San Mateo!

Every day I think, "This is the day I will post about my move to the Bay Area." And then...life goes on. Like it usually does. So while I procrastinate about this post that might never (ever) come, I will post about PORK CHOPS. I live at home (yes, I know its pathetic), and one of my duties is to cook once a week. Little did my family know they would become guinea pigs for new recipes from the interweb. There have been some near disasters, but tonight was a winner. I combined 2 recipes together (this one and this one) to create yogurt marinated pork chops with nectarine salsa.

Yogurt at first glance did not sound very appetizing as part of a marinade, but it made an excellent tenderizer and I couldn't even taste it after it was cooked. Here is what I did and what you can do too!

Ingredients

4 thick-cut bone-in pork loin chops (I used "blade cut")
1 head roasted garlic (cut the top of head off, put in foil with a little olive oil and place in the oven at 350 degrees for 45 min)
1/2 cup plain low-fat yogurt
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon salt
1/2 tablespoon pepper

Salsa
2 nectarines, pitted and diced
1 ripe tomato, seeded and diced
1/4 cup diced onion
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
Salt to taste

1. Place the chops in a shallow dish in one layer. In a small bowl, mash the roasted garlic into a paste. Add the remaining ingredients and mix well to combine. Pour over the chops and rub into both sides. Let stand at least 30 minutes, turning a couple times to ensure an even marinade.

2. Chop up the salsa ingredients and refrigerate 30 minutes to blend flavors.

3. Grill pork chops over medium heat until done, about 10 minutes per side until lightly browned and juices run clear.

4. Serve pork chops topped with generous spoonfuls of salsa!

I highly suggest marinating the pork chops overnight. It made the meat super tender, and the next day I only had to make the salsa and grill the pork chops. And, it was delightful with a side of whole wheat cous cous and a bed of arugula with a splash of lemon, olive oil, coarse salt and cracked pepper. It also helped that my dad grilled the meat on the bbq, but I'm sure it would be fine grilled in a pan.

ENJOY.

P.S. I have an unhealthy crush on KevJumba. He's 20. That's disgusting.

photoshop wonders

2010-04-27T14:15:00.000-07:00

I had the pleasure of taking engagement photos for Richard and Nancy, a couple that I met at Evergreen LA. James was my 2nd shooter, (insert extremely amused and hearty laugh, since he is a much better photographer than I), and did all post processing afterward. So, I haven't really seen the need to invest time and energy into learning Photoshop since I've only taken photos for my personal enjoyment. But after I saw what James did to my photos, I think I might have to drop some dough. Check them out.

He seriously transformed my shots. Thanks, James! Also, big thanks, to Richard and Nancy for being such an easy going couple and following my often haphazard directing. It was fun!

recyclables for haiti

2010-04-05T22:42:00.000-07:00

After 5 months I finally cashed in my recyclables for a grand total of $43.25. Again, not much but it's something. This time I donated to World Vision to the Haiti Earthquake Relief fund. Things in the media have died down about Haiti, but it doesn't mean the people have stopped hurting. Thank you to:

Grandma
Auntie Joy
Mom
My roommates - Jenny & Jenny
My co-workers - Gina & Susan
Gus S.
Tina L.
Matt S.
Sam Y.
Win & Melody L.
Greg & Charissa P.

You guys rock.

venice, abbot kinney & sisters

2010-03-26T10:44:00.000-07:00

Lauren came down to visit again, and we had some fun at a very cold and dreary Venice Beach and Abbot Kinney.

Which is strange because Culver City was all sun.

A friend once told me that that my sister Megan and her bf remind her of the asian version of the Troy and Gabriella from High School Musical. I totally think it's true. They are good models too.

I'm realizing that my most preferred focal length is 17-5o-ish. Time to research lenses and become even more broke.

food weekend

2010-03-04T00:41:00.000-08:00

Last weekend they came to visit.

I love my sister, Lauren. And I guess Jon too.

And this sister...

...cooked mushroom risotto on Saturday night after performing in a dance program...

...and baked strawberry cheesecake...

...and red velvet cake the next day. She's a freaking beast.

WOW. What a blessed weekend. Except for this goodie that was left on my camera.

I must say that my fascination for taking pictures of food is steadily increasing. I know there's an art to it, and I want to look into learning the tricks and tips of the trade. For now I'm taking a basic digital photography class at Pasadena City College. I want to be a smart photographer. (Don't lie. You were totally thinking of this clip when I said "smart".)

curry udon

2010-03-02T13:12:00.000-08:00

Ever since I tried curry udon in Japan, I've been wanting to make it myself. After a careful Google search, I came across a recipe from Takashi’s Noodles posted on some random lady's food blog. There were several other recipes I found, but it intrigued me that it called for milk as well as curry mix. However, the instructions tripped me out because some of the ingredients weren't converted for the recipe, so I'll show you how I converted the ingredients to make it work...along with some minor tweaks I threw in. Note: You can purchase almost all of the ingredients at an Asian grocery store. Doesn't necessarily have to be a Japanese market.

One of the ingredients for the Curry is Udon Broth, and in order to make the Udon Broth, you need to make or buy Dashi (bonito soup stock). Here are the recipes in order of preparation:

Makes 4 servings

Dashi for Udon Broth
1 piece of kombu (dried kelp), approximately 3 x 6 inches
20 g or .7 oz package of katsuobushi (dried bonito flakes)
7 cups of water
Fine mesh sieve (A cheese cloth or coffee filter will work. I used a strainer and a paper towel!)
*Notes: These are different proportions than the original recipe calls for. AND, you can bypass making dashi from scratch by buying bonito fish soup stock powder instead. My mom always uses Ajinomoto Hon Dashi.

Instructions
1. Place the kombu, in a large stockpot filled with the 7 cups of water and let it soak at room temperature for at least 20 minutes.

2. Bring to a boil over high heat, remove the kombu, and decrease the heat so the liquid is simmering.

3. Add katsuobushi and gently mix into the liquid; do not stir vigorously. Simmer for 10 minutes longer, then strain through a fine-mesh sieve.

Optional: Next, I boiled the meat in the dashi for 30-60 minutes to make it tender.

Udon Broth for Curry
5 1/4 cups Dashi (some of the remaining Dashi will be used to thicken the curry)
1/2 cup Japanese soy sauce
1/4 cup mirin (sweet cooking rice wine)
*Please note these are different proportions than the original recipe calls for.

Instructions
Pour all ingredients together in a small pot and set aside until it's ready to be used for the curry.

Curry
1 1/2 tablespoons vegetable oil
1 cup thinly sliced yellow onion
1 cup peeled and thinly sliced salsify (I didn't use this, and have no idea where to purchase it!)
1 teaspoon curry powder
6 cups Udon Broth (from recipe above)
3 ounces or 4 cubes of medium-hot Japanese curry sauce mix (I like Vermont Curry Sauce Mix)
1 1/4 cups whole milk
12 ounces beef, sliced paper thin (I used a prime beef chuck roll thinly sliced from Mitsuwa)
2 tablespoons of potato or corn starch
1 pound dried udon noodles (comes in packs at an Asian grocery store)

Garnish
2 scallions, both white and green parts, thinly sliced
8 mitsuba leaves (Japanese wild parseley), thinly sliced (I didn't use this either...)

Instructions
1. Set a large saute or wide-bottomed pan over high heat and add 1 1/2 tablespoons of the oil. When the oil is hot, about 30 seconds, add the onions and salsify. Cook for 1 minute, then decrease the heat to medium and cook, stirring often, until the onions are soft, approximately 45 seconds longer. Add the curry powder and continue cooking, stirring often, until it has been absorbed, about 30 seconds.

2. Pour the Udon Broth over the onions and increase the heat to high. Add the curry sauce mix cubes and stir until dissolved, about 2 minutes. Stir in the milk and heat for 1 minute. Stir in the beef and cook over medium heat until the meat is cooked through 2 1/2 to 3 minutes.

3. Dissolve the potato or corn starch into 1/4 cup of the remaining Dashi. Slowly mix the potato/corn starch mixture into the curry to thicken it. *I took step this from another recipe since the curry was a little too watery for my liking.

4. Boil the udon noodles following the package instructions. Drain well. Divide the noodles among 4 bowls. Into each bowl pour one-fourth of the curry broth and the beef and garnish with the scallions and mitsuba leaves.

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The final results were pretty delicious. Maybe a little on the salty side, so I would suggest using a low sodium soy sauce or 1 less curry mix cube. All in all it was a fun experience. I get a kick of making dishes with complex instructions. And when I made the dashi from scratch I felt like at true Japanese woman. If I have disappointed my ancestors with a lack of desire to learn the language, maybe I can redeem myself by learning to cook the cuisine.

japan highlights

2010-02-18T08:21:00.000-08:00

I finally finished it.

Welcome to the Japan highlights reel! Last September I went on a 13 day odyssey to Japan with my family. We had a blast! After sorting through 1,000+ pictures, I have narrowed it down to the few that depict our trip the best. Hang tight. Here we go.

On Friday, September 11, 2009, we left for Narita, Tokyo. And stayed 'til Sunday.

Next went went to Hiroshima and stayed at a ryokan, kind of like a bed and breakfast.

We had food ready for us every morning and evening. Good home cooking.

We took a ferry to Miyajima, a nearby island.

Got attacked by deer.

Miyajima is famous for making these pastries called momiji (maple leaf) manju.

Then we headed back to Hiroshima to visit the Peace Memorial Park to remember the victims in the bombing of Hiroshima.

This is the Hiroshima Prefectural Commercial Exhibition Hall. One of the original buildings still remaining after the bombing.

This model shows approximately where the bomb dropped on Hiroshima.

And this is the Memorial Monument for Hiroshima, City of Peace, for the A-bomb victims. The stone chest in the center holds the registry of the names of persons who died from the bombing, regardless of nationality. In 2001, total victims were 221,893.

Children's Peace Monument.

We took a break from mourning.

Choco Cro. Probably the best chocolate croissant I've had in my life.

This was the ryokan's dog, Luna. He greeted us whenever we came back to the hotel.

NEXT we went to Kochi and met up with my grandparents. This is where my grandpa's family is from.

Kochi Castle.

Harimaya Bridge, the scene of Kochi’s most famous love-affair, and is the city’s most recognizable landmark.

We were fortunate enough to meet up with distant relatives and see the Higaki grave site and learn more about the Higaki family line. They rented a tour van and even made detailed schedule of our day together!

This sign is on the plot of land that my great grandfather grew up on.

Then our van broke down. In the middle of no where. But we got a new one in an hour. MLIA.

My grandpa's cousin's gravestone.

I like how over every door or in front of peoples' homes they put up plaques with their family name.

Then it was off to Osaka, my grandma's hometown, and home of Glico man.

My grandma's friends took us out for dinner at this shabu shabu place. It was about a 6 course meal. Probably the best dinner I had on the whole trip.

The next morning we went to see my grandmother's side of the family.

Mitsyo, and me with Unknown Named Dog, Tim Tam, and Goma. I loved these dogs.

My grandma's cousin.

The street we think my grandmother might have grew up on...

The sisters got tired of J-food and ordered McDonald's.

The following day we went to a place in Osaka call Matsumushi, where my mom taught Japan for 2 years...

...and where my parents first kissed.

Okonomiyaki! A must try in Osaka.

My mom's friend took us around Osaka. We went to Shitennō-ji temple, the first Buddhist and oldest officially administered temple in Japan.

I had kare (curry) udon for dinner. Heaven in a bowl.

That day was also Lauren's birthday, so Megan and I put together a little surprise party for her. Dad picked out a cake for her.

Lauren and Megan departed Japan the following day, and I continued with my parents to Kiryu for a business meeting with a flower grower, the Sakamotos.

Kiryu sounds like "kill you".

The grower's kid seriously did not smile for the first hour he played with me. He finally smiled when he started chasing me around with that truck thing he's holding onto. He was freakishly fast. I was deathly afraid for my life.

Next stop, Nikkooooooo. We were just a couple months shy of seeing the trees turn vibrant orange. It was still beautiful nonetheless.

My grandpa told me to take this picture of him. So I did.

Then we went to another temple. I believe the famous hear no evil, say no evil, see no evil monkeys originate from this wood carving...that is on a horse stable.

Prayers on paper.

Sweet advertising.

And finally, back to Shinagawa in Tokyo. PHEW.

On our last full day in Tokyo, my dad's old grad school friend, Aki took us to Asakusa which used to be one of the cool touristy places to visit. It was still bustling.

Aki introduced us to dojo or Japanese loach. They look and taste like baby eels. Delicious and super expensive. Mmmm.

Later that night, we experienced the most frustrating and yet most satisfying part of the whole trip. After walking in circles around Shinagawa for about an hour we found a kaiten sushi place where they sold sushi plates for 100 yen. That's just a little over a dollar, people. We ate like kings and queens for about $60.
I ate toro to my hearts content. *Drool*

Can't leave Japan without seeing some good engrish.

And like the saying goes, all good things must come to an end. But boy, did it end well. Ever had oyster katsu and kuri gohan? Holy cow. A most excellent last meal.

Good bye, Japan. It was a true pleasure meeting you.

I'll definitely be back!

rusty

2010-02-10T10:51:00.000-08:00

It's been a while since I shared about Jesus with someone. And I'm not saying this out of guilt nor because I need to meet some Jesus-sharing quota. It's because when I met Annie after yoga class on Monday night I was speechless when she asked me, "Are you religious?". She must have asked because she saw the Crazy Love book I was carrying. My mouth refused to move. My mind grasped for words to explain my relationship with God. I wanted to overflow with words of the majesty and awesomeness of the Father. I wanted to convey that I was not religious - I was not chained by rules and regulations, but that I had full satisfaction and freedom in Christ. That I had an amazing Lord and Savior that loved and accepted me even though my fallen nature was to reject Him over and over again. I desired for Annie to know the amazing love that God had for her. My thoughts further tangled as I struggled for a way to share all of this without sounding like a self righteous, hypocritical prick that so many people associate Christians with.

As I processed all of this, it felt like time had stopped. Annie searched my face, waiting for a response. I finally mumbled, "I don't like the word religious because it....connotes obligation." Good one, Lisa. Way to start out by dissing her words. You are so awesome. "I...grew up in church, and I'm a Christian. I'm really involved now...you could say it's my way of life." Oh...Lisa, you are an idiot. Annie tried to follow my train of thought and responded, "You must really like it because it grounds you." I managed to say, yes. And then she walked out the door.

I was so consumed with explaining Christianity the right way. In a way that Annie wouldn't be offended. In a way where she would see Jesus in a way that she had never heard before. In a way that would obliterate all negative stereotypes she ever had about Christianity. As a result, I was left with garbage. I was rusty, yes. That was obvious. But upon reflection, I was reminded that God is greater than my piddly, rambling words. Next time I hope I simply share...Jesus. And not be so concerned about what the other person may think. And let God say the rest.

favs of 2009

2010-02-09T09:58:00.000-08:00

I've been meaning to put up this post for a while.

Here are my favorite photos from 2009. Better late than never. I suppose. Crossing my fingers that I will get around to posting my Japan pics!

leonard

2010-02-05T10:02:00.000-08:00

Happy New Year! A little late. I know. Things have been a little busy in Lisa Land! This entry is not characteristic of what I have posted before, but I was inspired to write it. Hopefully that is reason enough.

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On Monday night I met Leonard.

He started talking to me while I was on the phone with a friend and asked for $2 to get a burger. My knee jerk reaction was to say, "no". What would he really do with the $2? Then a wave of guilt followed, knowing I had just exited a planning meeting with an organization to help homeless families regain housing and jobs. I was ashamed at how quick I was to reject the person I just said I was committed to helping. As a compromise, I told him I would buy him a burger just up the street at Johnny Rockets. He politely refused and said if I just gave him $5, he could get a burger, fries and a drink at a place near his area. By this point I was dead set on knowing where my money was going and I continued walking fast toward Johnny Rockets.

"Leonard," I said, "I'm going to get you something better! And it will probably cost even more!" He tried to reason with me and repeated, "Baby, please, I want to go to the place down the street, a burger, fries and drink for $5! I know it's good." A couple walked quickly past me, uncomfortable at the scene was starting to make. I didn't budge. "Have you even tried Johnny Rockets? It's good...come on, follow me. I'll get you some food." Leonard was not convinced, but continued to follow me, bumbling and fumbling, trying to reason that his place was better. I was agitated. "I'm doing you a FAVOR, Leonard!" Eventually he settled on Subway. He was giddy and asked if he could get chips and a soda too. I fought past my annoyance at Leonard, and asked about his life. How long has he been this way? Did he have a job? If he wasn't on disability what would he be doing? I felt peoples' eyes staring at me in the restaurant. They seemed to say, you are perpetuating the cycle of homelessness in Downtown LA by giving this man a hand out. I knew it was true. And as I learned about Leonard's current situation, I knew that he wasn't trying to get back on his feet again any time soon.

But what was I supposed to do? Leave him to starve? Leonard would have gone around asking for food or money until he got some anyway. When I encounter homelessness I am filled with frustration. I've come to understand that there are a lot of systems and cycles that knock people down push them to live on the streets. But that knowledge leaves me feeling even more powerless. I want to love those that are less fortunate and do something more than hand out food. I desire to see past my prejudices and not see homelessness as just another problem we have to clean up.

So what do I do?

Lord, help me with the powerlessness I feel, give me a heart of compassion and wisdom to make a difference.

recyclables for good update

2009-12-12T18:36:00.000-08:00

Ok, so it's taken me awhile, but I finally would like to report that we have raised $60.20 total for International Justice Mission (IJM) and Seattle Urban Academy (SUA)! Thanks to Auntie Joy, Charissa, Eric L., Grandma, Gus, the Hung family, Jen J. K., Sam Y., Shin, and Tinz for all of your goods. If you are impressed by the fact that I earned $60.20 in cans and bottles alone, you shouldn't be. I was only able to raise that much because my college friend, Tracy T. generously offered to match whatever I raised in September. SO THANK YOU, TRACY. YOU ROCK. Here is a picture of Tracy and me in college. Left to right: Jeannie, Me, Tracy, Krisi. Man, do we look like babies:

Now, here is a quick snap shot of each organization and why I support them.

IJM
A human rights agency that secures justice for victims of slavery, sexual exploitation and other forms of violent oppression. IJM lawyers, investigators and aftercare professionals work with local governments to ensure victim rescue, to prosecute perpetrators and to strengthen the community and civic factors that promote functioning public justice systems.

IJM's justice professionals work in their communities in 12 countries in Asia, Africa and Latin America to secure tangible and sustainable protection of national laws through local court systems.

Why I support them: I believe it is central to God's heart to protect those that are oppressed and victims of slavery. I like how IJM works with the local governments and "continues to build networks with aftercare and other social service and government providers to ensure long-term care of clients." They aren't just about rescuing people, but seeing their lives permanently transformed.

If you feel led to contribute to this org, click here.

SUA
SUA is a non-profit, alternative high school school located in Seattle, Washington that provides a safe haven for struggling students, where they can learn community values and be nurtured in the academic, spiritual, and social arenas of their lives. Through vital partnerships with community service organizations, SUA has helped its students attain a high graduation success rate. From 2001-2009, the graduation rate for SUA seniors was 94% and 90% of SUA graduating seniors went on to a 2-year or 4-year college.

Why I support them: First of all, because my aunt has been the executive director and principal for the past 13 years. This is a picture of her and her grandson.

Moreover, I am inspired by her very clear calling to reach out to at-risk youth who have lost hope for themselves. I love how she finds deep joy through experiencing "Christ's grace and power to call forth life in all of us" and through her commitment to "building up academic excellence and sending young people out to pursue higher education with vision and purpose". I also find it awesome that 66% of her staff have advanced degrees and have chosen to serve students through this non-profit program rather than through public or private education.

Here's a video that highlight some of the teachers and students from the program:

And, if you are interested in supporting SUA, click here.

I lagged big time on collecting recyclables from everyone for November. I'll probably collect through December and split the money for each month. November is for Kiva, and December is for Blood:Water Mission. If anyone wants to match what I get by the end of this year, let me know!!

keith!

2009-11-21T23:59:00.000-08:00

Ok. I know I've been away for a while, and I blame most of this on the lack of internet connection at home. I don't want to even start on my aggravation and frustration with AT&T. Unfortunately in our area it's our only option next to Charter, which is I hear is just as awful, and not to mention more expensive. Now we're going on week 4 without internet. I'm not sure if I can talk to another technician without my head exploding.

Anyway, so my temporary resurrection back into the blogosphere is simply to brag that I SAW KEITH URBAN PERFORM TODAY. FOR FREE. And he was wonderful. Witty, sweet, and perfectly on pitch.

I had to crop the hell out of this picture. Unfortunately most of my pictures look like this:

That balding man's head was my nemesis. But I'm not letting that get me down. Thanks to Minjue for the head's up on the concert. I'm glad we could add to the Asian count at the show.

I'm going to have Keith's songs on shuffle all of next week. Heart, heart, heart.

headshot practice

2009-10-27T10:43:00.000-07:00

The other day, my roommate, Jenny asked me if I would do some head shots of her. Of course I said, yes. I can use all the practice I can get.

Question. Do the shadows in the background of the first 2 shots make them look un-professional and amateur?

kogi for grandma

2009-10-23T14:14:00.000-07:00

My grandma doesn't go out much. And when my grandpa was alive she was restricted to eating the things he liked, which was basically...chicken. But now, she she can eat whatever she wants. And the cool thing about Grandma is that, unlike a lot of older folks, she likes to try new foods.

So I decided to bring the Kogi truck...

...minus the cute Korean Kogi truck manager...

...to Grandma.

And the results? It was a true success! Happy Friday!

san diego

2009-10-21T10:00:00.000-07:00

Hello! Took a quick trip down to San Diego with some friends for the San Diego Asian Film Festival last Saturday. Toyota was their official car sponsor. Kudos to them for supporting Asian Ams and the arts.

Beach Break Cafe, Oceanside.

Ultrastar Theater in Hazard Center, San Diego.

Q&A after film, All About Dad.

The writer and director, Mark Tran.

I think this trip proved that I need to invest in a flash. I was pretty unsatisfied with my in theater and step and repeat shots. There goes another $300 from my wallet.

send your recyclables!

2009-10-14T12:22:00.000-07:00

Hi all, just wanted to let you know I'm still collecting recyclables to cash in at the end of this month! I'll be cashing in for IJM and Seattle Urban Academy (my auntie Sharon's school!!), so get me your stuff, especially if something like this happens to you:

Jennifer: higakichan

me: yes?

Jennifer: so

on sat

after the gym

i saw this homeless person

who was wheeling a cart full of recyclables

and i thought

well

i have all these things in my car

i could just give it to this guy who looks like he could really use it

i ran him down

opened my car truck

and yelled, "EXCUSE ME, SIR!"

"DO YOU WANT SOME CANS?!"

at which point

he bolted

took off, really.

booked it down the street

looking back at me

like i was going to kill him and stuff him in my trunk.

anyway

long story short.

i still have all these things b/c that man thought i was going to hurt him

me: omg

However, if a homeless person or someone in need does accept your recyclables, by all means give them to him/her.

first

2009-10-13T11:41:00.000-07:00

Last Saturday I did my very first engagement shoot with my friend Dorothy and her fiancé, Robert at Venice Beach. I was pretty nervous because I had never shot at the beach before, but with of Dorothy's enthusiasm to try different backgrounds and poses and Robert's camera lessons along the way, things turned out way better than I expected. It also didn't hurt that they were very comfortable in front of the camera. Hugs, kisses and all. I know it's pretty lame to admit this but...I'm really proud of myself. Here are some of my favorites from the day!

It was also my first time shooting in RAW and editing in Lightroom. Pretty mind blowing. Now I just need to invest in a huge external hard drive. And find a student who wants to help me get a discount on Lightroom. :)

Happy Tuesday!