I just wanted to thank all of you who wished me well on my move to Boston. In the world of food blogging, it’s really quite rare that people will actually read what you write, so I’m thankful to those that take the time to read my blurbs. While many of you might be a bunch of internet strangers, I appreciate the generosity & support you’ve shown me as my blog & academic career continue to move forward. Here are a bunch of pictures of food I ate &/or made that I forgot to put up. For more posts on pictures of food I ate, explore my Foodie Fridays category.

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Hello, Boston!

One of the questions I like to frequently ask my culinary inclined friends is what their specialty dish is. Some say tacos, while others say nachos. That was obviously a semi-clever attempt to rhyme, but realistically, some say enchiladas, while others have said grilled steak–which I think is easier than making instant ramen so I press on for something more complex. So, what do I say when someone turns the question to me? Without skipping a beat, my reply is always, “noodles.” Whether the noodles are Asian, Italian, or Jewish, I have a natural love & knack for making great noodle-y dishes. Baked, raw, stir-fried, steamed, soaked, or freshly made, I can easily whip you up a bowl of delicious noodles whether you prefer them in soups, alone, or as a dipping tool. I suppose you’d like me to provide some troth of my noodle specialty, to which I say to you, NO PROBLEMO, AMIGO/A.

Here’s a real conversation I just had with Josh as I type this at 12:29 AM on the day after his birthday:

Me: Hey Josh, what would you say is my ultimate culinary specialty?
Josh: *swivels around from his computer chair to face me* Noodles & Asian fusion.

See, I can’t even make this up. Now that my boyfriend has totally verified my capabilities, let’s get on with this recipe I’ve just posted, which I previewed on Instagram last month. I bring you my Mediterranean inspired Hearty Alphabet Soup recipe. It’s vegetarian & vegan friendly too! It’s not exactly Asian fusion, but it does feature noodles & childhood nostalgia.

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My mother has a stellar memory bank for numbers & fun stories, so she’d often tell us her hilarious childhood stories as she drove us to school. However, not all the stories she told were her own; many of them were ours. One childhood story my mom frequently told was how I used to sing lullabies to my baby brother, but with silly lyrics that were reflective of my language acquisition at that age such as phrases on mowing the grass. A story my mom still loves to tell is how Toddler Tiffany used to absolutely love squatting down in the snow, grabbing a handful of it, & just eating it like it were a doughnut. I may have been born in the spring, but I swear my ethos/spirit animal is a beluga whale. Sad news for Adult Tiffany: there’s no snow in Southern California for me to eat. Adult Tiffany prefers winter over summer. Adult Tiffany thinks speaking in third person is really lame, but for some reason, is still doing it.

So, what about all of those summer recipes you keep posting then, you ask? Listen, you can’t fault me for capitalizing on the season, its fresh fruits, & great recipe inspirations that come with it. Just because I’m bad with heat, doesn’t mean I don’t love the recipes of the season! Now that I’m back from my holiday, I’m posting two new recipes. Since California is experiencing the worst drought in the history of recorded droughts, it’s not exactly wise for us to be participating in the Ice Bucket Challenge to raise awareness for ALS, however you can still do something to help spread the word & donate to the cause. You can dump pool water on yourself while you’re in a pool or ice water while you’re standing over an area of your garden that needs watering. What else can you do? Well, shoot, just make some ice pops or an iced tea, social media that thing, & head on over to ALSA.org to donate! No offense to the guy who came up with the challenge, but I’d rather do something useful with ice than to let it go to waste. Tired of ice pops & iced tea recipes, you say? How about sangria with boba instead?

With my love for boba & Two Buck Chuck, why not combine the two with some fresh fruit & juice for a delicious original concoction for your next Sunday Brunch? So, how do you trick your tastebuds into thinking you’re on a tropical holiday you ask? Well, follow the simple steps below. (Remember to hover over the images for captions.)

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Boba Loca & Adventures

Last year, my former roommates & I took many trips down Sawtelle to get our boba fix, which often took up more time than we’d anticipate thanks to the magnificent beast that is LA traffic. I’d search the local Japanese grocery store for tapioca pearls to make boba in the comforts of our own apartment, but never found any. Since I’ve moved back to Orange County, I’ve finally found boba at a Japanese grocery store not too far from my home. So, now that my pantry is armed with a large bag of tapioca pearls, I’m posting two new boba recipes for you to be inspired to try new flavors or create your own boba at home. Tapioca pearls are surprisingly cheap as a pound of it will hover just under $5—which is generally how much a boba drink costs anyway—& you can make any type of tea you’ve got in your cupboard with some freshly brewed boba! Here’s hoping you’ll love these two new recipes & a bunch of pictures from Joshua Tree & Long Beach.

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Let’s welcome August with a noteworthy appetizer recipe & some other foodie pictures! I’m completely behind on editing & uploading all the pictures I have on my SD cards, so one of these days there’ll just be a post with a bunch of pictures & guess what? YOU’RE GONNA ENJOY IT…maybe. So, let’s talk about my new recipe that I obnoxiously named “Sensational”. Look, I can feel your eyeballs rolling out of your orbital fossa, but bear with me – the catchier the title, the more likely someone will check out the recipe. What makes this recipe so sensational? KEWPIE MAYO, duh, obvi, like srsly how is dat even a q?? In all seriousness doe, the combination of Kewpie mayonnaise, sesame oil, masago, & imitation crabmeat really bakes well atop New Zealand green mussels. The umami is strong with this one & I think that if you love shellfish, this is a great recipe for you to try out. It’s actually not too expensive to make given that you have sesame oil, ponzu sauce, sesame seeds, & Kewpie already. Who would have that already? People who love to make Japanese food, gosh. If you love Japanese food, invest in those ingredients; you’ll find that they are used in many recipes.

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