Rub Rub Rub

Lush recently released in a solid bar formula of one of their best exfoliants, Rub Rub Rub.  In its solid form, Rub Rub Rub is the best exfoliant I have ever used.  I loved the original tub form of Rub Rub Rub – it works so well and smells amazing; but the solid version is super easy to use, still smells amazing, and….look how pretty (!)

cheers to soft, sweet, smooth skin baes!

 

xx, Huckleberry Kim

Officially Autumn | What Do You Mean? CHVRCHES |

We’re officially into autumn 2015, guys; but problem is: I’m still smitten for summer.

No, not this summer – I poured myself into work this summer and left little room for much else..

(I wish I had some dreamy story to tell you about this summer #eyeroll)

What do I mean?  Summer.  Not a summer; I mean the idea of that summer, that vulnerability of summer, that endless feeling of possibility that comes with summer.

The feeling that makes you overly adventurous, so uncomfortable, naked & afraid, swooning so hard, blissfuly happy, dangerously curious.

THIS SUMMER IS OFFICIALLY OVER.

but I’m not mad about it…because it has only just begun for me 🙂

IMG_4804

_________

Autumn is here to lead us into layers, bundled with warm beverages and familiarity.

snore, snore, snore; not interested.

LET’S KEEP ADVENTURING

WITH SUMMER IN OUR HEARTS

UNTIL OUR TOES FREEZE OFF IN BERLIN OR MOSCOW

BECAUSE AT LEAST THEN

WE CAN SIT AMIDST CRACKLING FIREPLACES

& SWOON OVER OUR MUTUAL LOVE FOR THE WANDERLUST

THAT SUMMER INSTILLED IN OUR HEARTS.

_________

| Slapper of the day: What Do You Mean? CHVRCHES Justin Bieber cover (a little more adventurous, naked, and raw compared to the original) |

IMG_4815

| mirrored sunglasses | neoprene bikini (similar) | sandals | poncho | hat | bag |

IMG_4810IMG_4803

so long sweet summer, i stumbled upon you and gratefully basked in your rays

IMG_4832

and enjoyed your beautiful colors

IMG_4683

IMG_4646IMG_4681

and yummies

IMG_4841

and merriment

IMG_4920

Whiskey Tango Foxtrot, see you soon <3

IMG_4688IMG_4921

delightful star alignments & dirty drinks

A friend introduced me recently to the wonderful merits of a classic dirty martini. The basic recipe for a dirty martini includes: vodka, olive brine, dry vermouth, and a green olive garnish (see following). dirty martini ingredients
…though I’ve never been the most keen of basic..recipes. So a few days ago I soaked 6 green olives, a slice of pickled jalapeño, and a slice of pickled beet in about 1.5 cups of Hangar1 vodka. It gives the vodka a lovely blush color!
dirty soaked vodka
And this is the recipe I came up with after a few nights of experimentation for my ideal super dirty martini.

Huckleberry Kim’s Super Dirty Martini

  • 4 oz. of soaked dirty vodka
  • 2 oz. dry vermouth
  • 1 oz. olive brine
  • olives to garnish (I like 3 olives in my dirty martini because yum.)

Good tips for mixing your drink:

  • Vigorously shake the ingredients with ice for no more than 45 seconds; if you’re going to stir, use a large hunk of super cold ice so it doesn’t melt too fast; don’t stir for more than 30 seconds.
  • Freeze your martini glass ahead of time to keep it all super cold.
  • Use a fine strainer when pouring the drink from the shaker into your glass; lots of olive/pickley gunk should be filtered out 🙂

dirtiest martini

New favorite Major Lazer jammy; thanks for the share T.

xx, Huckleberry Kim

east river sunrise

There’s nothing like the stillness of sunrise over the city. You know: before the elders start their in-park tai chi, before your best friend has to wake up to take her dogs out, while everyone’s still snugglin’.

Climbed over into a troll dwelling in the east river for this for-fun shoot…because sometimes it’s nice to adventure doing something that you always do but have never done.

twist

bananna

 

toes

contrapasto

whatever a sun will always sing

IMG_0024


| Helmut Lang blouse (similar) | Birkenstock sandals |

dropcrotch

Photography by this guy, Mitch Blummer – sunrise & cinema expert, who taught me everything I know about bouncing light and ee cummings.

happy birthday.

bouncingmyself

Power Heels

There is something truly wonderful about wearing high heels.  They make you stand taller (so you can tower over your frienemies), and they generally force better posture.  I came across this wonderful Racked article called, “The Male-Dominated, Power-Hungry History of High Heels”, which goes in depth about the origin of high heels – noting the air of regality, confidence and dominance that presupposed the style.  It was an enjoyable read and really reinforced my sentiments and justifications for wearing primarily-impractical footwear on special days.  Even Louis XIV had days where he needed a little boost in confidence 😉

Some of my colleagues poke fun at me on my high heel days, “Oh! TK’s wearing her super heels again…” Well boys, I doubt any of you have woken up with the confidence that you could make it through a day wearing 5 inch Acne boots with unparalleled grace and tenacity.

I do, on the regular.

#micdrop #manolosforall

xx

DSC0294_hk

Photography by Red Gaskell

Stuart Weitzman Nudist Sandals | Topshop Boyfriend Jeans | Everlane Ryan Muscle Tank | Zara trenchcoat (similar on sale!, similar, similar) | MAC sheen supreme lip colour in Royal Azalea |

DSC0247_hk

DSC0146_hk

DSC0066_hk

DSC0175_hk

Some more Stuart Weitzman Nudist Ankle Strap Sandals:

The Perfect Cup of Coffee

Did you know that coffee beans are green? (And turn shades of brown once they’re roasted.)

I learned that this weekend while playing at-home barista.  The following is a little anecdote about my inspiration…

xx

Generally, I don’t like to use over-used quotes, but I’ve been pondering a lot about work-life balances, purpose, and roots of happiness of late, so I’m going to make this exception for that one Confucius jammie: 

Choose a job you love, and you will never have to work a day in your life.

I’m a very fortunate person in that I have found a job that I really do love. Though since my early years in college, I’ve always asked myself, “But maybe I’d be really happy if I was a barista…” I love coffee (caffeine is probably my greatest vice), although, I have never worked in the industry. There is something that has always drawn me to the idea of being a person who provides a carefully crafted, artisanal dose of enjoyment and daily ritual to a local ecosystem of regular patrons.  Really though, how many people ever make it into being a part of your daily ritual?  To me it seems so simple and powerful, and I’m into that.

In the last three years, there have been three men who’ve made an effect on my simple, mundane daily ritual with the products they’ve crafted: Mike Kreiger & Kevin Systrom (who created this little mobile application called Instagram), and of course my rat-tail barista.  I never knew his name, but he always remembered my order – it was our ritual, “TK USA” in Sharpie on paper cup.

———————————————————

Since my rat-tailed barista long ago moved on to a new daily ritual, I thought of him this past weekend and wanted to make the perfect cup of coffee. Here are a few things I learned:

i. LEARN SOME ROAST BASICS (mostly will depend on how long and at what temperature you roast your beans at; the following is from Sweet Maria‘s – an Oakland, CA based home green coffee bean purveyor):

For this cup, I chose a Zimbabwe Chipinge.

ii. DON’T OVERFILL YOUR ROASTER; your beans will become aerated and increase in volume when roasting (see before and after below):

Fresh Roast SR500 Home Coffee Roaster

iii. LEARN HOW TO GRIND FOR YOUR BREW METHOD; I like this guide with photos from I Need Coffee:

Porlex Stainless Steel Coffee Grinder

iv. TAKE TIME TO ENJOY your creation! You don’t even need cream or sweetener for a perfect cup of joe like this (though I’ll admit, on indulgent days, I will add a tablespoon of sweetened condensed milk to my coffee…#sorrynotsorry)

Nighttime Americano

throwback to yolanda be cool

It was one of those Tuesdays, you know. So I decided to make a special dinner: a hybrid negroni x americano.  Easy peezy orange-squeezy, try it.

5 ingredients you will need:

  1. a lovely gin of your choosing; I used Hendrick’s, a Scottish gin that is infused with rose & cucumber
  2. Campari
  3. a sweet vermouth; I used Martini’s
  4. oranges
  5. club soda

In wee old fashioned glass with a big cube of ice, add 1 oz of gin:

Then add 1 oz of vermouth:

Add 1 oz of of Campari

Add a generous slice and squeeze of orange

Top it off with club soda and enjoy!

May this recipe help prepare you for many solid tomorrows to come.

xx, Huckleberry Kim

#huckleberryeats #huckleberrydrinks

xiao long bao (小籠包) at home

I spent a lot of my day listening to Ginuwine hits from the early 2000s, doing a little vacation-daydreaming, and getting nostalgic about being in Asia on this dreary Sunday; so, I decided to make some soup dumplings (aka 小籠包).  This is my first time making XLBs, and it won’t be the last…

Gotta be compatibleeeeee

The following is my v1 recipe for XLB; overall I thought the filling was perfect, though I’ll be iterating on the dumpling skins and “meat jelly”  sounds gross, right? but that’s the yum that turns in to soup inside the dumplings when you steam them. If this is too crucial for you, I guess: I DON’T THINK YOU’RE READY FOR THIS JELLY.)

HERE IT GOES:

  • In a pot of about 4 cups of boiling water, add a pound of skin-on pork belly for about 5 minutes.
  • Remove the pork rind, rinse in cool water and cut into small strips.
  • Add back to a clean pot of 4 cups of water, 5 smashed ginger medallions and several green onion ends. Cook for 2 hours on low heat.
  • Using a food processor or emersion blender, pulse the soup for a few seconds and put into a container and refrigerate for at least 5 hours (preferably over night).
  • In another bowl, add about 6 tablespoons of finely minced ginger, 3 tablespoons of minced green onion, 1 pound of ground pork, 2 tablespoons of Maggi seasoning, 2 teaspoons of sea salt, 1 tablespoon of sesame oil, 1 tablespoon of sugar, 1 tablespoon of hoisin sauce. Mix well.
  • Pulse this mixture with your blender/food processor until it becomes like a paste.  Add in the meat jelly.
  • In another bowl, add 2 cups of flour and 1 cup of cold water into a large bowl and knead well until the dough is smooth and stretchy.  Let it rest in a covered bowl for 25 minutes before rolling it out.
  • Roll out your dough and cut into even pieces
  • Roll dough pieces into little balls about 4cm in diameter
  • Roll out the little dough balls into circles a few millimeters thick
  • be firm but delicate when making your dumplings!
  • Add about 1.5 teaspoons of your filling in the center of a dough circle and pleat and pinch around until the dumpling is closed.
  • I steamed my XLBs on porcelain spoons lined with thinly sliced carrots
  • Steam each batch for about 8 minutes
  • Enjoy with some black vinegar and grated ginger!

And of course because I CAN; I made myself a few pork belly buns too. HA!

goodbye.