Perception In Print

Ageless Beauties

2013-05-18T18:07:00.000-07:00

I found an old black and white picture of my mother while tidying up this morning. She was about fifteen years old at the time and wore braided pigtails without a stitch of makeup. But, what I found most captivating was the ingenuous look of wonderment that twinkled in her eyes, as if nothing was beyond her grasp.

Although her cheeks were rounder, her lips fuller and her eyes had yet to weather the wear and tear of the natural aging process -- I find her a thousand times more beautiful today.

While there's nothing wrong with choosing to go under the knife, there's something so endearing about a woman who is willing to embrace every wrinkle, every scar, every roll as her own personal badge of honor and realize she is more beautiful because of them.

What are your thoughts on aging gracefully?

Dinner at Dressler

2013-05-16T21:17:00.001-07:00

Last night, Yves and I ventured to Williamsburg, Brooklyn, to celebrate his 31st birthday at Dressler. He's not what I would call a gastronomic adventurer. Needless to say, he was skeptical about the food. Especially, when he scaled down the menu and spotted seared octopus and chicken liver mousse among the offerings. After much scoffing and eye rolling, he opted for the cured pork tenderloin which arrived at our table nestled atop of a bed of pillowy spaghetti squash and topped off with crispy fresh bacon. The latter is really a deep-fried hunk of salty, crispy, unctuous pork belly -- uh, yum! of course, I had the same.

It was absolutely delicious even Yves, was pleasantly surprised. However, I wasn't a fan of the cocktail. I ordered the "Ingenue," a mixture of cucumber vodka and prosecco. It tasted like sour cucumber water, with a little kick. Still, down the hatch it went, at $14, I wasn't going to let it go to waste. Yves chose the "Brooklyn", he took one swig, placed it down on the table and said "I've got to drive us home later in one piece," enough said. For dessert, we both ordered the warm banana tart tatin, to go. It was absolutely delectable. I scoffed down the entire thing at about two o'clock in the morning, which I think made it taste that much better.

A Mother's Work

2013-05-11T17:24:00.000-07:00

Gene Tierney with one of her three children.

Jackie Kennedy and her daughter, Caroline.

Elizabeth Taylor and her daughter, Elizabeth Frances.

Mia Farrow and her children.

She may not be a famous Hollywood siren or the First Lady of the most powerful nation in the world, but she holds the most important job a woman can and will ever do, being your mom.

No matter what her status, she is still the only person who will kiss all your boo boo's away, check for monsters beneath your bed, refuse to go to bed until you finish your term paper and cry with you after your crush all but crushes your heart. She believes in you, helps you, supports you and loves you...even when you fight her every step of the way.

What would we be without mom?

Mommy, thank you for all you do, I love you, always.

Happy Mother's Day!

(Pictures via here and here)

What Do You Think Of Pork Pie Hats?

2013-04-28T11:21:00.001-07:00

I'm a hat girl all the way. My newest go-to accessory has got to be the Pork Pie Hat. They're so whimsical and also perfect for concealing a bad hair day. Just throw one of these on and you'll instantly go from dowdy to chic. Worn by soulful Jazz, blues and Ska musicians in the 19th century, The Pork Pie hat received its unique moniker due to its striking resemblance to the popular British dish, the pork pie.

I just ordered this studded version from Forever 21 because the one I own looks a bit tattered. I can't wait until it's delivered. What do you think of this trend? would you wear it?

(Pictures via here)

My Bout With Insomnia

2013-04-28T10:00:00.000-07:00

Lately, I've been overwhelmed and hopelessly anxious. So much so, that I've come to depend heavily on sleeping pills. I take them every night. Not a wise choice, I know.

The last few days, I've opted to fall asleep naturally. I put away all distractions, i.e, no lights, television, computer, cellphone. Still, I lie awake for hours, tossing and turning with the day's events replaying in my head.

I've employed all the tried and true sleep inducing methods in my repertoire like drinking warm milk, counting sheep, picturing a scenic landscape...praying. Nothing.

If you have any techniques that have worked for you in the past, I'd really like to hear about them, weigh in.

(Picture via Hawaiian Coconut)

Down Time

2013-04-24T21:29:00.000-07:00

On Monday, I volunteered at the New York Public Library. During my break, I headed over to Bryant Park, which is adjacent to the library, to catch up on some light reading. JR Ward's latest novel of the Black Dagger Brotherhood was recently released and I've been dying to immerse myself into her dark and dangerous world.

Instead, I ended up eavesdropping on a couple's conversation. Not intentionally, off course. They sat right behind me and were just so animated and fun. I tried my best to refocus my attention on the pages before me but their sprightly charm kept reeling me back in.

Relinquishing defeat, I placed the book into my handbag then began picking at my croissant and sipping my fresh squeezed orange juice at an attempt to look occupied. A process I repeated at a snail's pace. All the while, my ears registered every giggle, hock, and whisper amid the two strangers' wholesome chatter. Periodically, I scanned the environs and stared into space. I figured I'd better play the part of an aloof park goers, lest someone discovered my little invasion of privacy act.

For the duration of my break, I leaned into the steel-framed chair which was conveniently covered by a large sun-shielding umbrella. My initial plan to lose myself in Ward's fictional world didn't quite pan out, but for that day, reality turned out to be so much more entertaining.

A Little Gatsby Opulence

2013-04-19T23:30:00.000-07:00

Carey Mulligan is the cat's meow as F. Scott Fitzgerald's iconic character, Daisy Buchanan. The stunning Brit is frosted with opulence in the 2013 Vogue Editorial for her upcoming and highly anticipated film, "The Great Gatsby." I've always found her visage to be from a different era. She is such an intriguing beauty. It's as if something much more complex lurks beneath her unassuming countenance.

Fitzgerald once described Daisy's voice as being so carefree that it sounds like it's "full of money." But I think, the same can also be said about her fashion sensibilities because she looks like a million bucks. Daisy Buchanan is quite possibly one of the most stylish female characters in literary history.

When I was younger, I was obsessed with everything about the roaring 20s. From the effortless shift dresses, sleek short hair, alluring makeup to the cigarette holders. I would have this recurring dream of being a flapper/femme fatale in a seedy speakeasy. And, I would always have a cigarette holder between my scarlet lips as I sat alone at dingy table, just smoldering. As I watched curlicues of fumes from the glowing tip of my cancer stick sway seductively throughout the air, the sheiks (attractive men) would just flock to me. Those girlie fantasies make me giggle endlessly.

Pictures via Dust Jacket Attic

Photographs by Mario Testino, styled by Grace Coddington from Vogue US

Parlez Vous Francais?

2013-04-18T18:29:00.000-07:00

How about a little vocabulary lesson, en francais...

Au revoir...pour maintenant!

(Pictures via Paris In Four Months)

Glamping

2013-04-15T18:10:00.000-07:00

I went to summer camp when I was younger and hated every second of the experience. The very next year, I told my mother I'd rather spend the entire summer bored to death at home than return to what I referred to at the time as camp hell. As I watched all my childhood friends from my neighborhood board the bus with ardent fervor, I felt a huge sigh of relief. Because, the idea of being marauded by a burly bear, or having to endure itchy pustules from species of bugs that had yet to make an appearance on the Discovery Channel or even worse, having to take care of business out in the great outdoors, terrified me.

Glamping, (camping with a dose of glamour) offers all the beauty of camping with indoor plumbing, electricity and lavish decor.

Pawsup, a luxury resort in Greenough, Montana, is stippled with a variety of picturesque ranch-inspired tents that comes complete with, wait for it...butlers! Along with luxurious spa visits, unctuous gourmet dishes and breathtaking sceneries, guests can enjoy activities like horseback riding, archery, fly fishing, hot air ballooning and even cattle herding. I think I'm definitely a Glamping kind of girl.

(Pictures via here)

Learning To Let Go

2013-04-11T17:25:00.000-07:00

As the weight of my head sunk into my pillow, I shifted towards the window and drew solace from the pristine night sky. Quickly realizing that it would be a fleeting moment, I allowed myself to be consumed by its imposing beauty which was made even more splendid by luring twinkling lights. Lights that have guided generations of past wanderers and was ready and willing to dispense the same wisdom to future brethren. Held in abeyance by its profound knowledge, I yearned to be educated by this sage philosopher.

A wanderer not through travel but of the mind, I eased into a reverie. My thoughts were blithe, groundless and utterly devoid of any direction. I relished that fact. My sprightly temperament made everything seem possible, attainable. The guiding lights above soon began teasing me. Their pattern like breadcrumbs leading me to the pathway of my ideal future. A future complete with a diagram of what's to come, detailing every tiny bump and gaping rift ahead. The illumination was striking

Stirred by the prospect of this shortcut and with my needle and thread in hand, I began stitching the connective dots. Padding the fabric as I shaped and reshaped each square of this optical illusion of a quilt. Ultimately, revealing a patchwork which only my own eyes could decipher.

But soon enough an unforeseen shadow began to dim my little constructed pathway until the entire road was eclipsed. Suddenly, reality barreled into me, a welcomed awakening. With my mind no longer soaring and no illumination, I meandered out of my little fantasy and was jolted back into my tiny room. As I recovered from my journey, I glanced at the sky once more, this time around, seeing it with new eyes. I resented it's peaceful disposition as I began to wonder why the turmoil fermenting deep inside me couldn't find the same calm.

No sooner after that thought, a flicker appeared in the middle of my room. It was so delicate it looked as if it was draped with diaphanous threads. It fluttered towards me, stopped, then shone with a resolute preternatural luminance. Abruptly, it began to multiply. I leaned against my headboard and watched in awe as my room became fraught with the stars of the heavens.

My admiration was quickly replaced by mind-numbing dread as each star began the process of melding into one another, growing not only in size but in warmth. As they coalesced into a brilliant ball of light, I prepared myself for a daring escape. Alas, it surged towards me and struck me like a bolt of lightning.

Instead of searing pain and a few missing appendages, all I felt was its steadfast strength seeping into my pores. Then, I realized that was all the education I needed. For the first time, I released myself from entrapment. This prison I had build for myself, brick by brick. As I sat in front of my vanity, I made the decision to let go of all the things that were out of my control and to solely concentrate on the things within my grasp. With a shudder, I awoke.

This year has been a hard one for me. Life, specifically my career as a Reporter has stalled. I have been unsuccessfully attempting to resume course ever since. For months now, the amount of resentment and anger I've been harboring has been slowly chipping away at my spirit. It was a long process but I have finally let go of the past which has left me with ample time to focus on the future. So far, I've decided to enroll in graduate school for Journalism. I start in the Fall.

Sometimes, the simplest solutions are the hardest. Just let go. Here's to the future. I hope it's one heck of a ride.

(Pictures via Oracle Fox)

From Haiti: Fritay (Fritaille)

2013-04-08T20:48:00.002-07:00

Haitian food is a fusion of French and African cuisine. One of Haiti's most popular fare is Fritay, an assortment of fried food which often include Griot (salty, fatty, spicy nuggets of fried pork), Tassot (chewy bits of fried goat or beef), Banane Pese (fried pressed plantains), saucisse (thick succulent sausage links), Accra (crunchy malanga fritters), Marinade (crispy chicken or cod fish fritters with a spongy middle) often served with one of my favorite sides, Pikliz (a pickled solution of shredded cabbage, carrots, onions and spicy habanero peppers)

You'll often find rows of vendors standing over their saucer-size wrought iron pans, swirling a variation of Fritay in a sea of scalding oil in the sweltering streets of Haiti. Imagine the intensely aromatic fumes wafting in the open street market, a maelstrom of men and women zipping by with schoolchildren clad in their neat uniform and scattered chickens pecking scraps of food from the pebbled road. Such glorious chaos. Sometimes, food is meant to be enjoyed in its authentic scenery.

(Pictures from here, here and here)

Glamorous Veiled Updo Tutorial

2013-04-08T11:45:00.000-07:00

Quite a few brides opt to forgo wearing a veil on their wedding day simply because they don't know how to incorporate it into their desired hairstyle. With this easy and glamorous updo, your hair is just one less thing that you'll have to worry about on your special day.

Instructions:

1. Prep your hair with a big loose curl and some hairspray to give it some body and texture.

2. Section your hair into three parts: two “wings” in the front (imagine you’re wearing a headband–the hair in front of the headband should go into the wings and the hair that would be behind the headband should go into the ponytail) and then pull the rest into a low pony.

3. Do a little topsy-tail.

4. Do another topsy-tail in the same place but this time only pull it halfway through.

5. Pin the halved ponytail out slightly wider than it would fall naturally.

6. Pin any extra length of hair back up onto the front of the roll of hair.

7. Using a deep side part, pin the two front sections of hair into waves that meet at the top of the roll of hair in the back. Secure temporarily with bobby pins and spray with plenty of hair spray as shown in the final picture. When the hair spray is dry gently remove the bobby pins from the front and sides and the waves will stay right where you put them.

(Photographs and tutorial via Once Wed)

Long Lost Lovers Reunite

2013-04-04T09:57:00.002-07:00

Marina Abramovic and Ulay once shared an all-consuming love affair in the 70s but once their feelings began to wane, they made the hopelessly romantic yet tragic decision to walk the Great Wall of China, each from one end, meeting each other in the middle for one last embrace and never seeing each other again.

Until this chance meeting at her 2010 MoMa art performance, "The Artist is Present, " in which she sat in a chair and stared longingly into the eyes of strangers, unaware that her long lost love would be present. Their reaction to seeing one another again is so hauntingly powerful and bitter sweet.

It brought a tear to my eye. Yes, a single teardrop streaming down my face -- those are always so much more poignant.

(Via A Cup Of Jo)

Watermelon Feta And Crispy Pork Belly Salad

2013-03-31T21:04:00.000-07:00

Unexpected ingredients sometimes yield the most amazing flavors. Case in point, crispy nuggets of succulent pork belly with sweet refreshing watermelon cubes. Don't turn your noses up quite yet, give it a try and I promise you, you won't be sorry.

The fleshy watermelon cuts through the richness of the pork, the feta cheese adds that much needed element of creaminess and a few splashes of champagne vinaigrette (find the link below for the recipe) just takes this dish to new heights of deliciousness. This is just my kind of salad -- Indulgent yet refreshing!

By the way, it's quite important to let the pork belly rest overnight because it insures an even crispier skin. Thanks for the tip, Jenny and Terri (from Spoon Fork Bacon.)

Watermelon Feta and Crispy Pork Belly Salad

Ingredients:
crispy pork belly:
1 lb pork belly
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
½ teaspoon dry ginger
½ teaspoon salt
1/4 teaspoon black pepper
vegetable oil for frying
3 cups watermelon, cubed
2/3 cup feta, crumbled
1/3 cup pickled watermelon rind, diced (optional)
black pepper to taste

champagne vinaigrette

garnish:
mint leaves
micro greens

Instructions
1. Place pork belly in a large pot and fill with water. Place over medium-high heat and bring to a boil. Boil for 45 minutes.
2. Drain and rinse pork belly and pat dry with a paper towel.
3. Place the remaining pork belly ingredients into a small bowl and mix together. Rub spice mix over the flash of the pork belly, leaving the skin bare.
4. Place pork belly in a small container and place in the refrigerator for 8 to 12 hours, uncovered.
5. Fill a wok or Dutch oven with oil about 1 ½ inches high (a lid or splatter pan will be very helpful). Once the oil has reached 350°F carefully add pork belly, skin-side down.
6. Fry pork for about 5 to 7 minutes or until browned and crispy. Turn the pork belly over and fry for an additional 2 to 3 minutes.
7. Place onto a cooling rack lined baking sheet and allow to cool for about 10 minutes.
8. Cut pork belly into ½- 1 inch cubes and set aside.
9. To assemble: Place watermelon, pork belly, feta, and watermelon rind (if using) in a large bowl. Top with vinaigrette and gently toss together. Season with black pepper. Top with mint leaves and micro greens and serve.

Happy Easter!

2013-03-30T19:35:00.000-07:00

Hello my darlings, what are you doing this Easter Sunday? I'm starting the day off with Easter mass along with a lovely brunch with the family. Alex is excited to have the gang around because lately, it seems like everyone has been preoccupied with their own dealings.

Whatever you're doing, I hope you're in the company of your loved ones on this holy holiday. And if you're a Christian, appreciate Jesus' ultimate sacrifice (dying to save our souls from eternal damnation).

By the way, I watched "Passion of the Christ" the other day and boohooed like an infant -- that gruesome whipping scene gets me every single time.

Wishing you a very happy Easter :)

(Photographs via The Pretty Blog)

From San Francisco: Hangtown Fry

2013-03-26T16:10:00.001-07:00

The Hangtown Fry is an amalgamation of plump succulent oysters fried in a thin coating of breading with strips of chewy bacon which is then coddled into a velvety omelet.

Outspoken chef Anthony Bourdain once referred to this dish as an "abomination" on his travel food show "No Reservations," which aired its last episode on the Travel Channel in November 2012, but I think it sounds pretty heavenly, don't you?

The Hangtown Fry was concocted during the Gold Rush in the 1800s in Placerville, California, (formerly Hangtown) when a prospector walked into the El Dorado hotel after he unearthed enough gold nuggets to set him up for life and asked the cook to serve him the most expensive meal on the menu.

The cook recited the priciest, most indulgent ingredients on the menu to the nouveau rich gentlemen -- eggs, bacon and oysters. The ingredients were near impossible to retrieve because they had to be shipped from far away. The prospector then said with glee, "Scramble me up a whole mess of eggs and oysters, throw in some bacon and serve'em up. I'm starving. I've lived on nothing much more than canned beans since I got to California, and at last I can afford a real meal."

There you have it, the birth of the Hangtown Fry. Don't you love it when a dish comes with it's own legend?

Hangtown Fry

Ingredients
12 oysters, such as Bluepoint or Fanny Bay, shucked
Kosher salt and black pepper, to taste
¼ cup flour
7 eggs
½ cup bread crumbs
4 tbsp. unsalted butter
4 strips cooked bacon, crumbled
2 scallions, thinly sliced
Hot sauce, for serving

Instructions

Pat oysters dry, and season with salt and pepper; set aside. Put flour, 1 beaten egg, and bread crumbs in 3 separate bowls. Dip each oyster in flour, then egg, then crumbs; place on a floured plate. Heat butter in a 12" nonstick skillet over medium-high heat. Add oysters; fry, flipping once, until golden brown, 6–8 minutes. Whisk remaining eggs in a bowl; season with salt and pepper. Add eggs to pan with half the bacon and scallions. Cook until eggs are just set, about 3 minutes. Smooth over top; cover, and cook until top is set, about 5 minutes. Transfer omelette to a plate, and garnish with remaining bacon and scallions.

(Photograph and recipe via Saveur)
(Also, read the entire story about the origin of the Hangtown Fry, here)

Hair, Hair, Hair

2013-03-25T22:22:00.000-07:00

It's not just a pile of weighty dead fibers used to adorn our crowns. The word hair is as loaded as a rifle due to its many cultural significance. Whether you wear it long or short, up or down, hair has proven to be a significant indicator of "self." The appearance of a person's hair has been used to denote health, attitude, rank, virility and even sexual orientation.

Ladies, it's a powerful tool we weave.

I can only speak for myself when I say, in the words of India Arie, "I' am not my hair." Whether my hair is coiled in tight dreadlocks, braided, straight, curly or completely shorn, I will always be the same ol' Stapha - a chocolate addicted book worm who loves her family, loves to write and is always a little shy in new situations.

However, I do get an extra boost of confidence and a little more pep in my step when my strands are properly groomed. I know I'm not alone in this. Don't you feel like the best version of yourself after a trip to the salon (barbershop)?

(Pictures via Pinterest)

Iconic Dresses In History

2013-03-20T21:40:00.002-07:00

Marilyn Monroe's White Pleated Dress

The image of the buxom Marilyn Monroe standing above the subway grate in the "Seven Year Itch" while her white pleated halter dress flutters in the wind is forever ingrained in most of our minds.

Princess Diana's Wedding Dress

Talk about a princess moment. The People's Princess wore this multi-layered tulle frock for her wedding to Prince Charles, in 1981. While I find the material too overwhelming, I still gasp when I see it because its such a historic moment. Plus, it was the 80s, the era of, a little too much.

Jacqueline Kennedy's Pink Chanel Suit

This pink Chanel suit is so powerful that it stood out amidst JFK's assassination. Kennedy refused to remove the blood splattered suit following the murder, stating "I want the bastards to see what they've done to Jack."

Audrey Hepburn's LBD From Breakfast at Tiffany's

Audrey Hepburn (Holly Golightly) singlehandedly propelled the classic LBD into the fashion archives and also carved her place in fashion history.

Dorothy's Gingham Dress

Who could forget Dorothy's (Judy Garland) blue dress from the 1939 adaptation of the "Wizard Of Oz." I think it's charm lies in its sweet, almost virginal disposition. The pigtails, the ribbons in her hair and the ankle socks only add to its appeal.

(Pictures via WeHeartVintage)

Hello, Spring

2013-03-20T10:36:00.001-07:00

Today is the very first day of spring, hooray! However, you wouldn't know it if you stepped outside, It's still abnormally chilly here in New York City. But, I'm so looking forward to the warmer days ahead.

Here are a few things I love about spring in NYC:

People on bikes
A leisurely stroll at the park
People watching
A picnic beneath a large tree

What do you plan to do to commemorate the first day of spring?

(Picture from here )

"After Ever After" Parody

2013-03-14T19:51:00.000-07:00

Do you ever wonder what happened to your favorite Disney princesses? Well Jon Cozart, AKA "Paint," knows. According to this Broadway whiz, life has been less than a fairytale for Ariel, Jasmine, Belle and Pocahontas. His parody of these much-admired Disney darlings is dark, poignant and just plain brilliant. Cozart is going places, he is tremendously talented and has the voice of an angel. Bravo, mister.

You must check him out.

(Picture via Pinterest)

From Vietnam: Pho (Noodle Soup)

2013-03-14T10:16:00.000-07:00

What the pho? Pho (pronounced FUH) is a rich Vietnamese soup with mounds of nefarious rice noodles, thin slices of succulent beef, bean sprouts, fresh herbs, lime and chillies floating around in a heady broth.

With roots in the mid 1880s, the traditional pho was often made with lesser cuts of meats such as beef bones, knee bones and even tripe (stomach lining), which made for an even tastier and more complex broth. But, since it's introduction to the United States in 1975, has been altered to appeal to the modern palette.

The dish is believed to have derived from pot-au-feu (pot on the fire), a rustic french soup typically made with beef and oxtail.

(Picture from here and recipe from here)

Tea Sandwiches

2013-03-13T12:04:00.003-07:00

Let's face it, tea sandwiches have gotten a bum rap over the years. Every time I see someone take a bite of these dainty little morsels on television they spit it out as if they had mistakenly taken a mouthful of the pretty decor. But, I think tea sandwiches are the perfect canvases to pack on the flavor. The key is to use bold ingredients to make them really standout from the horde of hors d'oeuvres.

Next time you throw a little get-together with the girls, try this little spread layered with cream cheese, poached salmon and spears of asparagus, from whole living.

(Pictures via Honestly WTF)

For What Ails You: The Penicillin

2013-03-12T11:55:00.003-07:00

This is a man's drink. When I picture this drink, I think of tycoons huddled in masses at a seedy bar with thick clouds of fumes from their Cuban cigars escaping their lips after a hard day of negotiations. So, guys this is for what ails you. Bottoms up.

The Penicillin

Yield: 1 cocktail

Glassware: Rock glass

Tools: Juicer or Grater, cheesecloth, cocktail shaker

Ingredients

2 oz (60 ml) Blended Scotch Whisky

3/4 oz (25 ml) fresh lemon juice

3/4 oz (25 ml) honey-ginger syrup*

1 dash Islay single malt

Instructions
1. Pour all the ingredients except the Islay into a cocktail shaker filled with ice. Shake vigorously. Strain into a rock glass filled with ice. Gently pour the Islay over top.

Honey-Ginger Syrup

Tools: Juicer (optional) or grater

Ingredients

1 1/2 oz (45 ml) honey

1/2 0z (15 ml) water

1 large piece of fresh ginger

2 tbsp. granulated sugar

Instructions

1. Stir together the honey and water together in a bowl until combined. Keep aside. Run the ginger through the juicer, or finely grate the ginger into a piece of cheesecloth and squeeze to separate the juice. Stir the sugar into the ginger juice and add to the honey syrup. Stir until the sugar and honey dissolve.

(Photographs and recipe via The Boy's Club)

Mirror, Mirror

2013-03-10T16:50:00.001-07:00

Do you recall that scene from the very first Harry Potter series when Harry stumbled upon the magic mirror that revealed not his own reflection but his heart's innermost desire? If only life were that telling. Unfortunately, we inhabit the Muggle world and our mirrors only reveal how many shots we may have downed the previous night at the club and its resulting dark circles beneath our eyes.

We Muggles don't need a wand and spells of enchantment to unveil the turmoils churning underneath. This enigmatic thing called life is laced with ambiguities that sometimes seem to tether on the brink of reality and the supernatural. Life's magic lies in it's inevitability to shock us when we least expect it, good or bad. One minute, we're staring into our mirror and the next it transforms into Alice's looking glass, broadcasting our own insecurities, and unrealized goals back at us, in HD. But, is it me or does the bad always seem to outweigh the good? Perhaps it's why we tend to appreciate the good so much more.

So my question to you my darlings is this: when you step in front of your mirror what do you see? yourself, just as you are or your past, present and future failures to come? If the latter, it's completely normal, you are after all human.What matters most is how you deal with those undesirable images. Your tackling tactics, which from my point-of-view is to either cave-in or overcome what ails you is a true character builder.

(Pictures via Roost)

Chocolate Chip, Bacon And Orange Kissed Pancakes

2013-03-06T17:14:00.000-08:00

In my humble opinion, this dish exemplifies the term heaven on a plate. There's nothing more comforting than a pile of airy, fluffy pancakes. Add delicious morsels of sweet chocolate chips, crispy crumbles of bacon and a hint of orange zest to balance out the rich porky flavor and you have yourself a recipe for the perfect weekend breakfast. Go ahead, have seconds and thirds...

Chocolate Chip, Bacon and Orange Kissed Pancakes

Ingredients:
1 cup all purpose flour
1 1/2 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter, melted and cooled
3 to 5 tablespoons buttermilk
1 egg
2 egg whites, optional
2 tablespoons superfine sugar (granulated is fine), optional
6 to 8 rashers bacon, cooked and crumbled
2/3 cup milk chocolate chips
1 large orange, zested
softened butter, for serving
maple syrup, for serving

1. Preheat a griddle over medium to medium-high heat.
2. In a large mixing bowl, combine flour, brown sugar, baking powder, salt, and baking soda. Whisk together and set aside.
3. In a small mixing bowl combine butter, buttermilk and egg, whisk together and set aside.
4. Optional Step: Place egg whites in a mixing bowl and using a hand mixer, beat egg whites until frothy. With mixer still running, add sugar and continue to beat until medium peaks form. Set aside.
5. Stir the flour mixture with the butter mixture until mixed together (don’t overmix). Fold in the bacon, chocolate chips and orange zest. Fold in the whipped egg whites (if using), until just combined.
6. Grease the griddle with butter or vegetable oil and drop 1/3 cup scoops onto the hot surface. Cook until large bubbles form on the surface of the pancake, 3 to 4 minutes. Flip pancakes and continue to cook for 2 to 3 minutes. Place onto a baking sheet and store in a warm oven while cooking remaining pancakes.
7. Serve hot with butter and maple syrup.

(Pictures and recipe via Spoon Fork Bacon)