Annual Bonfire at Huntington Beach

Last night, my closest friends and I headed down to Huntington Beach and got a bonfire going. We grilled some hot dogs, roasted some marshmallows, played a game of football and threw around a glow-in-the-dark frisbee. We ended the night by sitting around the bonfire, drinking and catching up. It was a great day.

Wesley and me in the backseat, stuck in traffic, driving towards Huntington Beach.

Mark and me!

Our driver, CJ. Survival rate at this point was about 20%.

Twinnie!

My hair in this picture. Me gusta.

Having fun with Lightroom hehe.

Wesley, Mark and Raisa.

Aww, Diego and Jen! <3

Bacon-wrapped hot dogs.

The grill-man, Jerusalem.

TO3!

Cutie Char.

Jerusalem's roommate, Chad, trying to block the wind from blowing out our fire!

The Lacambra sisters.

She was really excited about those marshmallows.

Sunset.

Tossing around the football.

My bestest friends everrrr.

Messy hair!

CJ's dimples are so cute!

Huntington Beach.

I love these guys.

One more of Wesh and me.

I needed at least one picture of the guys that didn't want to be in a picture, hah.

Hangtown Fry

I know I haven't updated since last winter (!!) but I'm gonna try to fix that.

And what better way than to put up a post about what I cooked for breakfast today! About two weeks ago, I hung out with a friend and we grabbed brunch at Millie's Cafe in Silverlake and I ordered what was called the Hangtown Fry which was scrambled eggs with smoked oysters, bacon, green bell peppers, and onions cooked in Marsala. The result came out pretty good!

This is the bacon as I just put it in the pan. I used Applegate Farms Organic Sunday Bacon.

A sweet onion and green bell pepper. Both organic of course ;)

Chopped up half the onion and half the bell pepper and sauteed them in the bacon grease.

These are the oysters I used from Ekone Oyster Co. They aren't smoked, so it came out much more seafood-y tasting than the one I had at the cafe. I used about 4 oz. 

And of course, a splash of Marsala cooking wine from Napa Valley Naturals.

The crumbled bacon is ready to join the oysters and veggies!

I used 4 soy-free organic eggs from Chino Valley Ranchers and cooked them in 1 teaspoon of Purity Farms organic ghee.

So I used 2 eggs and dumped half of the oysters/bacon/veggies onto the eggs. Of course, add some salt and pepper.

Next time, I probably won't fold them in half. But here's the finished product! And it came out delicious :)

P.S. I feel like this blog is gonna turn into a cooking blog. 

Trying something new.

Tonight, I had beef liver for the first time in my life. I saw it at Whole Foods and asked the guys at the meat department what it tastes like, how to cook it, and I told them I was just curious. So they were cool enough to give me a free quarter pound sample. I have to say... I like it! The taste isn't too bad, but the texture is kinda weird haha. But I got used to it after a couple bites and can't wait to go and get some more! But on top of the liver, I also cooked about half a pound of grass-fed beef New York steak and made some sweet potato fries! The dinners I've had these past two days... nothing short of delicious. I'm starting to think this is gonna turn into a food/cooking blog!

Man, this intimidated me when I unwrapped it haha.

Sliced up half of a red onion.

Sweet potato fries hot and fresh outta the oven! Baked them at 450 for 25 minutes with extra virgin olive oil and some herbs/spices.

The red onions and the liver cooking in 1 teaspoon of coconut oil.

The beef cooking in 1 tablespoon butter.

last-day-of-school celebratory dinner

Today was my last day of school and I cooked myself a nice big yummy dinner. I cooked Chilean Sea Bass again hehe because everyone ate it at Thanksgiving and I didn't get a chance to have some more.

The seasonings: Himalayan pink salt (1/4 teaspoon), black pepper, and garlic powder (1/4 teaspoon). I also used a bit of parsley but forgot to include it in the pic.

The fats: unrefined organic virgin coconut oil (1 teaspoon), organic extra virgin olive oil (1 teaspoon), and organic ghee (2 teaspoons).

Here's the sea bass (about 13.5 oz!) rubbed with EVOO, garlic powder, and black pepper ready to go in the oven at 450 degrees Fahrenheit for 20 minutes.

Then I got some jumbo scallops and cooked them in ghee + coconut oil.

Hi guys, I'm a zucchini.

Love that golden crust!

Here's the cooked Chilean Sea Bass with zucchini (which I obviously poured melted ghee on). The skin is my faaavorite part.

And here's the scallops with some wakame (seaweed). Honestly though, I think I put too much salt on the scallops. Oh well.