Category Archives: Culture

The amazing pizza guy in Washington Heights who sent me home with a huge sample of his Calabrian chili oil

Posted on by
Reply

On Chris’s parents’ last full day with us before they head back to Melbourne, we took them up to Washington Heights. Chris decided our lunch “appetizer” would be at a local pizza spot that opened about 1.5 years ago, which happens to be just next door to a really good Singaporean hole-in-the-wall we’ve dined at a couple times.

Niccolo Pizzeria was a tiny spot, but was so, so memorable today! We got two cheese slices, which were excellent – super thin crust and crispy. The cheese, tomato sauce, and the crust were all perfection! But what truly, truly blew us away was the super warm and friendly hospitality from Cleber, the manager/owner. He was extremely kind and explained the menu and ingredients to us right away — he made us feel like family there. He even humored Kaia and gave her a VERY generous helping of their daily in-house made soft-serve gelato, which today was white chocolate-pineapple. When we told him we live on the Upper West Side and came just to try a few things in the area since Chris’s parents were visiting from Australia, he was so shocked not only that we came from another neighborhood, but also brought international visitors to his restaurant! So he gave us a second generous sample of their soft serve gelato. He also insisted we not miss his Calabrian chili oil. He told me he imports the Calabrian chilies in oil from Italy, then simply adds high quality extra virgin olive oil to them and allows the chilies to infuse the olive oil. He doesn’t add anything else! At that point, we’d already finished our pizza share, but I couldn’t pass up an opportunity to try a new chili oil. So I poured a few drops onto my plate and licked it, and WOW! The Calabrian chili oil had this really delicious smoky, fruity flavor with a huge hit of heat at the end, which was really addictive! I told Cleber how much I loved it, and he was so thrilled that he PACKED ME A GENEROUS SAMPLE OF THE CALABRIAN CHILI OIL TO BRING HOME. I nearly passed out from Cleber’s kindness and generosity. In a city as big and packed with endless good restaurant options, sometimes hospitality takes a back seat to food and atmosphere, but most definitely not here.

Trying Calabrian chili oil today was also very good timing because I was just reading Samin Nosrat’s book Good Things, in which she includes a very labor-intensive, 20+ ingredient recipe for her Calabrian chili oil, which is essentially a mash-up of Italian (Calabrian), Sichuanese, Japanese, Mexican chili oils. The description sounds like it could potentially be the perfect chili oil. I was debating whether I really wanted to go to such lengths to make it, but I was intrigued because I’d never tried Calabrian chilies before, nor tasted their oil… until today. And now, I might actually be sold to put her Calabrian chili oil on my growing “project cooking” list.

Morning corn muffins gone awry

Posted on by
Reply

This June will officially mark 18 years that I’ve been living in New York City. I have lived more of my life now on the East Coast than the West, and that feels kind of strange to acknowledge out loud. When people think of things that mark their new lives in a new place, especially in a concrete jungle like New York where tiny apartments and even tinier kitchens are the norm, most of them probably do not think about the kitchen gear they started with.

But I do. I still remember when I had to build my original kitchen from scratch, I slowly but surely made visits to the Kmart (RIP — one at Astor Place in Manhattan, which has since been replaced by the massive Wegman’s) and to Target at Queens Center Mall in Elmhurst, Queens. I remember some of my very first kitchen purchases quite fondly: my two tempered glass Anchor brand lasagna/casserole pans, my cheap $8 nonstick cookie sheets that lasted over 10 years, my Corelle dining set (with a design that I really dislike, but I was cheap at the time, so I got it since it was the cheapest option), and my standard sized metal 12-muffin tin.

I don’t have all those kitchen items anymore. Many I gave away, like some Corelle pieces that were duplicates of things Chris had when I moved in with him, or the smaller Anchor casserole pan that I rarely used (gifted to another friendly Buy-Nothing member!). The cookie sheets actually failed, warped, and somehow managed to snap in the oven — they literally went out with a bang — a pretty terrifying one! The muffin tin was heavily used when I lived in Elmhurst, but only sporadically since I moved to Manhattan. And then today, this 18-year-old muffin tin unfortunately saw its demise.

I got inspired to make muffins again during our recent May weekend up in the Finger Lakes/Ithaca with Chris’s parents. Along the way, we made a quick breakfast stop at this delicious, popular spot called Dottie Audrey’s Bakery + Kitchen. There, we ordered two perfectly made breakfast sandwiches, a walnut sticky bun, a sour cream coffee cake slice, and a huge, fat corn muffin stuffed with strawberry jam. While I loved everything we got from here, I will say that immediately, my first thought was that I wanted to try replicating the super crunchy corn top of the corn muffin. I loved the crunchy muffin top texture so much contrasted with the gritty, coarse, yet fluffy, not-too-sweet muffin innards. I remembered that a friend told me she used a blueberry corn muffin recipe she liked a lot from NYT Cooking, so I decided to go with that. The only swap I made was replacing half the all-purpose flour with whole wheat flour for extra whole grains.

Well, I didn’t have muffin liners, so I generously oiled the muffin tin and filled them with batter, then baked it. Unfortunately, the muffins didn’t beautifully dome the way I was hoping. Instead, they kind of flattened on top of the tin, and I realized immediately that I was going to have a frustrating (and messy!) time popping these muffins out. And it was super annoying: several of them broke apart as I removed them from the tin. One almost completely disintegrated into a pile of massive crumbs, and I ended up eating the crumbs by the handful. They were tasty, but they didn’t have a beautiful dome, and they were nowhere as crunchy as Dottie Audrey’s Bakery + Kitchen.

If we didn’t have Chris’s parents over as guests (or any guests for that matter), I’d never make muffins because Chris isn’t that into them, and I can’t bring myself to eat this many muffins. And then Kaia prefers the mini ones. Muffins are kind of like dessert to me: they are a special occasion-at-home bake like cake or cookies are. We need more mouths to warrant the effort to make them. But with this, I realized that the end of this muffin tin’s life had finally arrived. So after rinsing it, I said goodbye to it as I chucked it into the recycling bin (it’s metal, so it must be recyclable, right?!).

Now, I am debating whether I want to buy a replacement regular-sized silicone muffin plan, or if I should just live with a 6-muffin silicone pan I was gifted at graduation in 2008, plus the mini muffin pan I use for Kaia’s healthy muffin treats.

Osmanthus flower tea

Posted on by
Reply

Today, my friend came over for an afternoon catch-up, and I suggested that we grab milk tea from TP Tea, which is owned by Chun Shui Tang, the original Taiwanese shop that is reputed as the original creators of bubble tea. It happens to be just a few blocks from my apartment, so she picked up an order for Chris’s parents and me on her way over. I chose the osmanthus oolong milk tea with house-made lychee jelly, 30 percent sweetness, and less ice.

I was thinking about my milk/bubble tea choices in the last year or so. I don’t get milk tea that often, though New York City has exploded with endless Chinese, Hong Kong, and Taiwanese franchises, with the biggest being HeyTea. But one type that has always been popular among Asians that I only recently got into was osmanthus tea. Osmanthus is a yellow fragrant flower that, similar to jasmine, is oftentimes added to tea or drunk on its own (like chrysanthemum). It’s very aromatic and oftentimes infused with green, black, or oolong tea leaves. It has an almost fruity taste. In Traditional Chinese Medicine (TCM), it’s known for promoting relaxation, supporting digestion, and also delivering a high amount of antioxidants. I’m getting more into the non-tea fruity, floral flavors as of late. The tea isn’t always enough for me anymore, even if it is really good, fresh loose leaf, and high quality!

Unexpected finds: deals at Eataly!

Posted on by
Reply

For our extended family gathering on Saturday at Chris’s mom’s cousin’s place, I originally had planned to make a mango tiramisu to bring over. Unfortunately, the two places walking distance from us were no longer selling ladyfingers, so I had to go with a Plan B option pretty quickly based on my pantry. And because my pantry is pretty well stocked, I had a lot of potential options. But I stuck with my mango theme and ended up making mango lassi butter mochi cake from one of my favorite food bloggers Milk and Cardamom, and it was a huge hit. Since I had to open a large can of kesar mango pulp, I had a lot of pulp leftover. I had already purchased the heavy whipping cream and mascarpone to make the tiramisu, and I didn’t really have the headspace to figure out how to repurpose them. So I decided that for Chris’s dad’s birthday coming up this Thursday that I would make my original dessert of mango tiramisu repurposed as his birthday cake. But that meant I had to find those damn ladyfingers.

Chris insisted I was overthinking it and told me just to buy them on Amazon. So I went on Amazon, found a decent brand from Italy, and purchased two 7 oz. packs of imported ladyfingers for… almost $20. Yes, I thought it was expensive, but I chocked it up to inflation. Chris saw the email receipt from Amazon and balked at the price, asking me why they were so expensive. I told him my rationale, and of course, he didn’t think it was enough. So he started doing searches on ladyfingers and somehow found out that Eataly right here in New York sold a 14 oz. pack of Italian ladyfingers for $7.99, so less than half of what I would have paid on Amazon. He cancelled my Amazon order, and yesterday, I went to Eataly Flatiron to check out the ladyfinger stocks.

I think the last time I stepped foot into an Eataly was pre-pandemic, so over six years ago. I have zero reason to go to Eataly because I usually get my Italian groceries from Little Italy in the Bronx, or at other Italian grocery/specialty stores. Eataly has always just been too packed and touristy for me to enjoy. I always hated going in there and feeling like a sardine; walking in there was never a comfortable experience. But walking in there today (at an off hour, obviously), I was pleasantly surprised. There were a few interesting sample stations set up to entice visitors to either order interesting new drinks or treats. There were also a good number of sales when it came to grocery items, whether it was cocoa-hazelnut spreads, Italian olive oils, pistachio cream spreads, and multiple types of Italian cookies. Then, I found the Eataly brand of ladyfingers, a 14-oz. bag, for even less than what Chris saw online — it was $6.49! So I ended up spending less than a third of what I would have spent if I had bought a similar product on Amazon. Who would have guessed that the cheapest ladyfingers I could find would be at Eataly of all places! I just assumed they would be more expensive there, but I was obviously very wrong. In addition, I picked up a jar of wild strawberry jam from an Italian brand that I hadn’t seen in years — also on sale!

Now that I had this positive experience at Eataly and saw so many interesting items on sale at pretty reasonable prices, I realize that I have more of a reason to occasionally pop in there to browse, especially since there is an Eataly in SoHo, not too far away from Kaia’s current school. So, maybe I will be more intentional about stopping in there when I am in the mood to browse Italian groceries. It’s always fun to find good deals on tasty things!

The Japanese experience of having different matcha ice cream levels right here in New York City

Posted on by
Reply

I’m still sticking with my goal of trying at least one new business in Manhattan Chinatown (or the surrounds) while Kaia is in school down here. This week, I tried another new matcha place called Aoko Matcha. They started in the West Village, then opened two other locations in Bayside, Queens, and in Manhattan Chinatown. While it has different matcha drinks and desserts, what it’s unique in doing is offering five different matcha levels for matcha intensity in its matcha ice creams. Matcha cafes are opening up left and right in New York City; I don’t think you can get by in any neighborhood here without either seeing a matcha-specialized cafe, or at minimum, seeing a matcha or two (probably a crappy, low quality kind) on a drink menu. But the levels of matcha intensity are definitely a differentiator. I have only ever seen this in Japan, and most notably in Kyoto almost 11 years ago now. I remember trying the very high intensity level and shaking at exactly how bitter it was! I guess at this point, the matcha ice cream would cease to truly just be an indulgent dessert, and could even be seen as a health food…?!

So I’ll be honest and say that after lunch, I didn’t feel up to having an ice cream all by myself, so I didn’t end up sampling any different matcha levels for ice cream. But I did get the matcha coconut cloud drink, which was matcha cream, coconut water, fresh coconut fruit shavings, and coconut jellies. And given how delicious this drink was, I’d say that I have very high hopes for all levels one through five for the matcha ice creams!

Making use of my Costco “deals”

Posted on by
Reply

Last October when we did a big Costco haul, I picked up a number of goodies or “treats.” I define “treats” as things that I don’t necessarily need, but I do want because they are fun. Unfortunately for me (but fortunately for my bank account), this past weekend’s Costco visit was pretty much 100 percent utilitarian. I didn’t buy a single “treat” item — everything was strictly grocery, for immediate or future use, or was usable like short socks or slippers.

So I started looking at my pantry and food storage areas when I got back to see if I had overlooked anything I got last October, and after I had organized all my newly purchased food items. And I realized that I still had a large bottle of Nielsen Massey vanilla bean paste sitting under my kitchen sink that I had used only once since purchase. I got so excited when I saw this because I had learned about this brand of ultra-premium vanilla bean paste through professional pastry chef forums. Everyone who has baked in professional kitchens has always raved about how this was their go-to brand for vanilla bean paste, that it took vanilla to the next level in their desserts, and they could not imagine living without it. Every time you use it, you see the beautiful vanilla bean seeds flecked throughout the dessert. I am obsessed with how it looks (we all eat with our eyes, regardless of what anyone says).

I don’t make that many desserts anymore unless we are hosting friends and family over, though. So my opportunities to bake elaborate treats are not that plenty. But I knew I wanted to use it in the next couple weeks while Chris’s parents are in town. So I asked Claude AI to find me a quick and easy recipe with simple, household ingredients to highlight the deliciousness of my premium vanilla bean paste. And smartly, it suggested a classic dessert: vanilla bean custard. All you need is milk, egg yolks, sugar, cornstarch, and of course, vanilla bean paste, and you’ve got dessert ready in less than 20 minutes. I mixed all the ingredients together minus the milk in a heat-proof bowl. Then, I warmed the milk over the stove until steaming. I slowly whisked the hot milk into the egg yolk mixture. Then, I put the mixture back on the stove and whisked until thick. Then, I placed the custard back in a clean bowl and put in the fridge to cool. Tomorrow, we will get to enjoy a very, very vanilla beany custard — all thanks to my fancy Nielsen Massey vanilla bean paste and the quick help of my budding good friend Claude.

It’s not a real Costco “deal” unless you use it. So, I better find new ways to put my fancy vanilla bean paste to use, and this is how I will start!

Pre-recorded video interviews as the norm in today’s interview process

Posted on by
Reply

For the last 22 years (including interviews during college), I have been used to having interviews conducted over the phone, video conferencing, and of course, in person. Back in 2020 when I was looking for jobs, presentations of various sorts were a given with the types of roles I considered. But alas, a lot has changed since 2020. Artificial Intelligence has taken over. Pretty much every tech company out there is either pushing an AI product, or at minimum, claims to have some product, which is then “powered by AI.”

So it shouldn’t have come as a shock when I was invited to interview with a company in the last week, and instead of being asked to have a recruiter phone/video screen, I was asked to do a pre-recorded video interview as the first step of the process. This is meant to streamline the screening process and to get a sense of how well I speak and present myself (especially given I am being considered for a customer-facing role, which would require these skills). In the brief email, they shared that I would be given three questions, with about one to two minutes to answer each question. If needed, I also had the option to re-take each answer once. Before I would start, I would be given the opportunity to test my microphone and video to ensure the audio/visual was working properly. In total, they said this should take me no more than five minutes of time to complete.

I did some research on the tool I’d be using. It seems like this is more “normal” now than it is not. Every organization on the face of the planet is looking to streamline their processes and become more efficient, and if a recruiter can review hundreds of candidates in five minute videos of each speaking versus thirty minutes, that’s cutting the time needed to interview by over 80 percent. Why would they not do this if they could and then focus on tasks that actually require direct human-to-human interaction? I guess these are the things I am learning now since I’ve been out of the habit of interviewing for almost six years now.

Costco shopping – including the clothes!

Posted on by
Reply

For the most part when I think of Costco, 90 percent of the time, I am thinking about what interesting food items they have in stock, whether that is fresh, frozen, or packaged goods. I have staple items I always buy, such as the organic boneless, skinless chicken thighs, beef chuck and/or grass-feed ground beef, the individually frozen organic salmon fillets, and the bags of frozen, raw, wild Argentine shrimp. I love their massive bag of spinach. I always get whatever fresh mushrooms they have — the baby bellas are Kaia’s go-to staple mushroom that she will gobble right up. But in the fall if we are lucky, I can get a good haul of wild chanterelles.

Occasionally, I also think about deals they may have on things like skin/body care (Kirkland Signature shampoo and conditioner is most definitely the best! I also think the Cetaphil face cleanser is an incredible steal). I also make it a point to always pick up a massive bag of their baking soda (we use it for all cleaning and laundry, plus baking!), so much so that Chris always makes fun of me about my favorite Costco buy being a ridiculously large bag of baking soda. My colleague watched my Costco Yvonne meets Food video and insisted there was no way I would finish the full bag. I let her know that at that point, I’d already finished MULTIPLE. When you use it to clean your toilets, add to a homemade all-purpose cleaner solution, and to freshen up laundry, you will most certainly use it all up in good time — assuming you actually clean your house.

However, what has been on the radar since right before the pandemic has been looking more closely at their clothing deals. It originally started with restocking on athletic, good-grip socks and sports bras. But then, I started noticing they have pretty good deals on shoes. The slip-on pair of walking shoes I got in 2019 right before the world ended were the most-worn shoe of mine in the 2020 pandemic year; I finally had to retire them last year and replace them with a pair of All Birds. At a Melbourne Costco, I got a set of Winnie-the-Pooh pajamas for myself, and I’ve gotten Kaia and multiple relatives/friends’ kids plenty of children’s clothing sets. The clothing is mostly known name brands, the quality is high (at least from what I can see — they wash well!), and the price is so cheap! And then yesterday while at a Costco in New Jersey en route back from the Finger Lakes, I got a new pair of name-brand slides I will be using as house slippers. They were cheaper than a similar style I was eyeing on Amazon, and they are extremely cushiony and have great arch support! I also picked up a set of eight pairs of no-show grippy socks, which will be needed for this summer.

Once another Costco-loving friend was over, and she noticed we had the same pair of athletic socks on but in different colors. She asked me if I got them at Costco, and I said yes. She started laughing, saying, “See? This is how you know we’re getting old. We buy clothes at Costco now!”

My response to her was, I don’t think it’s being “old” that is what’s driving the Costco clothing purchases. I think it’s that our age has made us realize what good, high quality deals we can get, and that we should prioritize comfort, longevity, some style, and value all in one. And Costco does a good job of that! And there’s no shame in that at all — more pride, actually!

Buttermilk Falls State Park

Posted on by
Reply

Our last stop in the Finger Lakes region before heading back home today was at Buttermilk Falls State Park. The park is named after the foaming cascade (little waterfall) formed by Buttermilk Creek as it flows down the steep valley side toward Cayuga Lake, one of the eleven Finger Lakes. It was named for its “frothy” appearance of its churning waters. Similar to the rock formations at Taughannock Falls State Park, the rocks form in endless horizontal layers, creating flat slabs and angular, even sharp edges as they erode and fracture. The gorge and waterfalls formed since the last ice age, within the last twenty to thirty thousand years.

We did the gorge trail at Buttermilk Falls this morning, which was quite wet on and off throughout the walk up and down the stairs. There were times when we actually just had to walk through large puddles, which soaked our shoes and socks (Pookster was not a huge fan of this, but she was a good little trooper and sucked it up). After going through three of these gorge trails already, I am so impressed with how well maintained they are. The paths are very clearly defined; it would be impossible to take a wrong turn or get lost (…unlike the Mount Jo debacle I caused back in the Adirondacks in 2014 when I thought I would be disowned by my then-future in-laws). There’s really zero way for you to get lost on any of them, and all the stairs are sturdy and taken care of.

While the main Buttermilk Falls is impressive at this park, I would actually say that my favorite part is along the gorge trail further down, where you can see all the pinnacle-like rock formations with layers upon layers of stone etched out. The pinnacles flank all the little waterfalls that keep flowing into each other. When you look at the pinnacles, it almost appears as though a human etched them to look this way; it’s so beautiful and scenic, just asking to be stared at and photographed!

After this trip, I would say that the state parks in the Finger Lakes region are likely one of the most underrated, lesser known, and lesser appreciated public parks in the country. While I’d always been aware of the Finger Lakes region for wine and hiking, I didn’t actually realize how “gorges” the area was until doing research for this trip, and then finally going on it. I’d love to come back and see Watkins Glen State Park and some of the other gorges in the area. Who would have guessed that scenery like this existed in upstate New York?! We’re still always learning about the state, country, and world we live in.

Cascadilla Gorge, Taughannock Falls State Park, and Purity Ice Cream Co.

Posted on by
Reply

Much to Chris’s mom’s annoyance of walking on surfaces that are not flat or cement, we did two hiking trails today: in the morning, we visited Cascadilla Gorge, which drops 400 feet from Cornell’s campus to downtown Ithaca. The gorge is carved through bedrock — shale, siltstone and sandstone, exposing sedimentary rocks that were deposited over 400 million years ago. When you walk through the extremely well-maintained trail, it feels like one little waterfall after one big waterfall after endless waterfalls over and over. And if you take the gorge trail from the trail main entrance, you end up on the Cornell campus!

In the afternoon, we went to Taughannock Falls State Park and did the North and South Rim trails. The name “Taughannock” has Native American origins, as one translation suggests the name is derived from a combination of Iroquois and Algonquin terms meaning, “great fall in the woods,” which would be quite aptly named. The waterfall and gorge together are an example of a “hanging valley,” which is formed where Taughannock Creek’s stream-carved valley meets the deeper glacially carved valley that contains Cayuga Lake. When we reached the falls outlook point on this trail, I used my camera to zoom in on the fall’s base. You could see right away the effects of erosion over time right at that point.

It didn’t seem to matter how many waterfalls we saw on this short trip, but each one was incredible and breathtaking in its own way. I also loved seeing the different colors of the water at different points of the hike, and also when the sun occasionally poked out of the clouds to reveal itself. Though because Chris’s mom hates stairs, inclines, and anything that is even slightly uneven or not flat, she kept muttering, “Another waterfall? Again?” And not necessarily in a positive way…. It also gave way for some fun jokes. Even Kaia at some point said, “Another waterfall? I don’t want that! I’m tired!”

Kaia did get a very special treat at the end of the day, though: at the end of the day, we stopped at Purity Ice Cream Co, an Ithaca institution operating since 1936. It is known as “The Ice Cream of the Finger Lakes” and is quite the impressive ice cream shop: its storefront is huge, with generous seating (booths!), WiFi (a big plus for Chris’s dad), and huge restrooms. There’s even a drive-through where you can pick up ice cream and not even get out of your car! For the first time ever, we let Kaia have a waffle cone — she chose strawberry as her flavor. I shared it with her (since she’s never allowed to have her own to control sugar intake/portions), and I will say that the strawberry ice cream was truly excellent — really creamy, with strawberry flavor infused throughout, and generous with frozen chunks of strawberry fruit. And while I never get waffle cones, this waffle cone was really, really good. It still seemed like it was warm, maybe even fresh off the waffle cone iron, and it was thick and crispy throughout.

We could easily spend a week here exploring all the interesting food spots and hitting every single gorge, but alas, tomorrow is already Sunday and time to go home. I am still wondering how it took us this long to finally come up here. And I still can’t get enough of how good and fresh these state parks smell!