Archives for posts with tag: photography

Another quick post today… my friend and fabulous photographer Winnie Jeng (the visual genius behind Attention to Eating, written by the great Jason Siegfried) surprised me today with a photo from a shoot we did a long while ago.  The screenshot below is from her blog Snapshot Aesthetic, where she dumps all of her pictures taken from her growing vintage film camera collection.

This was taken between lighting changes, and the fabulous model is none other than Maeve.  To check out the full shoot and the final pictures, click HERE.


On February 12, the guys of AIVcf 2013  (Asian InterVarsity Christian Fellowship, Class of 2013) threw us gals a Valentine’s Day appreciation dinner; one month later, March 12, we girls did the same for White Day (an Asian holiday of reciprocation).  As my roommate Grace and I are the only sophomore girls who live outside of the dorms, we hosted the party at #8.

This photo's by my roommate Lily, who does some sweet landscape photography in her free time. The ugly photo down below is mine. =P

It took ages for me to decide what to make, but finally, remembering this old Martha Stewart recipe and being in the mood to play with puff pastry, I decided to make an asparagus tart.  It’s awesome that it’s super easy, but super pretty. :D

The original version involves Gruyere, which I couldn’t find in my rush at Meijer, so I grabbed Fontinella instead–Gruyere is nuttier and slightly harder, while Fontinella is softer, a little creamier, kinda like fancy cream cheese. I also like prosciutto (Italian dry-cured ham), and sun-dried tomatoes, so I added those.  The natural oils and saltiness of the prosciutto also act as additional seasoning, so I’ve taken out the olive oil, salt, and pepper from the original.

Asparagus Tart

1 pound asparagus
1 sheet puff pastry
1 1/2 cups fontinella cheese, grated/sliced
4 sun-dried tomatoes, thinly sliced
4 slices prosciutto
flour, for rolling surface


Preheat the oven to 400 degrees Fahrenheit.

Roll out the puff pastry on your floured surface into a 10 x 17″ rectangle; transfer to baking sheet. Using a knife, score a rectangular 1″ border, then score the dough inside your rectangle every 1/2″ or so. Bake for 12-15 minutes, until golden.

Remove the puff pastry from the oven, then spread out the cheese in an even layer within the rectangle you previously scored.  Trim the asparagus to fit within the square, and then begin layering the stalks atop the cheese, alternating tips and ends.

Spread out the four slices of prosciutto atop the asparagus and sprinkle with the sliced sun-dried tomatoes. (If you still want the taste of sun-dried tomatoes but don’t want them to get burnt, sprinkle atop the cheese before you layer the asparagus).

Bake for another 20-25 minutes, then enjoy!

Feeling poorly today, so I made myself a simple chicken soup–chicken, chicken broth, green onions and salt. Sometimes, chicken noodle’s just a bit much for the stomach.

Lots more updates coming later this week; another recipe tomorrow and something spectacular happening on Friday (sadly, no, it does not involve the fact that George Clooney is filming on campus, though friends of mine are extras).  Please come back!

In the mean time, I am reading:

  • The Hours by Michael Cunningham; spectacular.
  • Blu’s Hanging by Lois-Ann Yamanaka; as one of the most controversial novels in the Asian American literature community, it is… interesting.
  • Maus by Art Spiegelman; a graphic (auto)biography, really fascinating to dissect in English class.
  • The Passage by Justin Cronin; definitely brings the scary back to vampires, and very, very good literature.