Black Beauty – Kimbap

“There is no religion without love, and people may talk as much as they like about their religion, but if it does not teach them to be good and kind to man and beast it is all a sham – all a sham, James, and it won’t stand when things come to be turned inside out and put down for what they are.”
― Anna Sewell, Black Beauty

Black Beauty! Do you have memories reading this book as a child? I almost forgot about this great book until I stumbled upon a blog post on Kimbap (Korean Seaweed Rice Rolls aka Korean “sushi”).  Holly at beyondkimchee.com calls the rolls “black beauty.” At first I chuckled because those words sound sort of awkward to say out loud (try saying any color before the word “beauty” – it’s kind of funny to say), but then I remembered the book from my childhood.

MasterChef Audition – What was it like?

(Fox.com)

So what is it like to audition for the reality TV cooking competition MasterChef? A little over a week ago, I auditioned in downtown San Diego. I never thought that I would try out for a reality TV show! But with the urging of good friends and support from family, I thought, “Why not?” I know that I can cook well enough to impress the judges on the show: Chef Gordon Ramsay, Chef Graham Elliot, and Restauranteur & Wine Expert Joe Bastianich.

(Fox.com)

After registering online, filling out an 11-page application, and days of practicing a signature dish, I was ready to WOW everyone who tried my food at the casting call.

Hello and Welcome to my food world!

Hi there!

Finally I got the courage to start this food blog after wanting to do so for several years. After getting my food critiqued by notable chefs (that you might see on TV) at my MasterChef audition and getting very positive reviews, I thought I should do something to push myself to keep cooking, learning and exploring, thus this blog is born.

About Me

This picture makes me laugh, I am making a  funny face  😛

I am a 26 year old housewife living in the beautiful city of San Diego, CA.  When I’m not volunteering and itching to go back to school, I love to cook and have a passion for all things food-related. My husband and our Papillon-mix named Pipi are the executive taste testers in my kitchen. Yes, I even cook gourmet dog food per Pipi’s request. I’m a self-taught home cook who loves to experiment with different ethnic cuisines, but my most significant cooking lessons came from the family kitchen.

My approach to food is to keep it fun and fresh. Food nowadays has become so skewed towards being instant meals and chemical experiments. It is largely processed, packaged, and unhealthy. When I was a grad student and had a full-time job, I learned that I don’t need to succumb to convenience food. I can make food myself and make it healthier, economical and more convenient for me. Cooking for yourself and others can be fun, exciting, and can give you more nom-noms than takeout.

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