Winter's Charm

Merry Christmas, Blogger!

Eating Out: Have You Met Xiao Long Bao?

Xiao Long Bao, more widely known as XLB or small shrimp buns (dumplings) originated from Eastern China. These babies are made with pork and wrapped in partially raised flour so that the skin is soft and somewhat translucent. The last time I had Xiao Long Bao was in China about two years ago, and when I discovered Din Tai Fung in Arcadia, California, it became my go-to spot when I crave food from home.

After I landed in Southern California on Thursday night after a very turbulent flight due to the Santa Ana wind, I woke up on Friday and headed straight to Arcadia.

We arrived at DTF at around 11:45 am, merely 45 minutes after opening. The wait for a party of two was already 20 minutes.

"Xiao Cai." Literally means "little dish/vegetable." Made with sea weed, dried bean curd and sprout.

These came out five minutes after we sat down and ordered.

Delicious soup filled inside the dumplings.

I hope you are enjoying your holidays. It's 70s in Southern California right now, we sure won't get a White Christmas here, but hey - I'm not complaining.

Lunch Cravings: Cashmere and Silk

Hermes Cashmere & Silk Scarves

Tuesday Night Cravings: La Mer Crystal and Leather Wrap Watch

I've been eyeing for another pair of casual watch for a long time. The Movado watch I wear for work gets a little cold in this chilly San Francisco weather, and my MK one is a tad too big to wear to work.

This one is just perfect, can't wait for it to arrive in the mail!

Fashion: DIY Wrap Bracelets

DIY jewelry is so much fun.

San Francisco: Farmer's Market

This weekend in San Francisco was so beautiful. The weather went from a miserable storm that made every commuter mutter under their breath and swear they will never forget their umbrellas again to beautiful 70s weather for Fleet Week. In addition to Fleet Week, I also checked out the Ferry Building's weekly Farmer's Market that ran from 8am - 2 pm (my current obsession, after discover the Thursday Farmer's Market during lunch time at the Galleria on Montgomery).

Fruit stands, pastries, bread, vegetables, fish, food.. you name it

Grumpy because a stand ran out of chocolate covered almonds - my favorite!

They even sold packaged salmon here

Ditching the Boyfriend and running toward the flower stand. Hey, who would resist fresh flowers that were only $5 a bouquet?

Blue Angels flying in the sky, drawing out hearts and diving like a rollercoaster on steriods

Roli Roti! Tried the Porchetta sandwich - best street pulled-pork sandwich I've tried. They have a rotisserie inside the truck, and serves only sustainably farmed meats and organic produce from neighboring cities.

Sitting by the pier, watching the Blue Angels, enjoying the sun, my sandwich, and great company

From Embarcadero, we ventured out to the Marina, where we stopped by Palace of Fine Arts - there was a beautiful wedding under the dome and photoshoots going on all around it.

Hope you all had a great weekend!

In the Kitchen: Banana Bread

With my current work and study schedule, it's not often that I could find time to cook, not to mention bake. Fortunately, my schedule was fairly light last week, and I found the time to try out a new recipe for Banana Bread.

Makes: one loaf

INGREDIENTS
2 large eggs
1/2 cup sugar (I purposely didn't add as much sugar as the recipe directions, originally 3/4 cups)
1 cup smashed ripe bananas (about 3 medium)
1/3 cup buttermilk
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt


DIRECTIONS
1. Preheat oven to 325°F

2. Lightly grease 8 1/2x4 1/2x2 1/2-inch pan.
3. Using electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes.

4. Mix in smashed bananas, buttermilk, oil and vanilla.

Smashed banana

5. Sift flour, baking powder, baking soda and salt over mixture; beat until just blended.

6. Transfer batter to prepared pan.

7. Bake bread until golden brown on top and tester inserted into center comes out clean, about 1.5 hour.

5. Turn bread out onto rack and cool.

Enjoy!