New work available online: Flowers & Dandelions Flower Crown

New artwork up on Society6. This flower crown is available as a print, notebook, and notecards. I drew this a couple years ago, inspired by a photograph on @FreckledFern Instagram feed, her photo linked here. As evidenced on my Instagram, I love flowers and draw them often. As much as we may strive to achieve architectural feats with manufactured design and colors, nature is either our fiercest rival or best inspiration. Looking at flowers and trees never ceases to bore me or remind me that sometimes the most beautiful things in life really are priceless!

Society6 Shop Links:

Flower Crown Print

Flower Crown Notebook

Notecard Set

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Frozen Yogurt Happy Hour - Loving Cup, SF

Just wanted to share a fun deal that’s going on through the end of January. My coworkers and I recently discovered it (hence this is a tardy post). If you’re in the Bay Area, Loving Cup is running a Happy Hour promotion every Monday and Wednesday afternoon from 3pm to 6pm: you can get a small swirl for $3.00. My team and I decided to brighten up our rainy SF afternoon with a frozen yogurt run to Loving Cup in Hayes Valley.

All the yogurt is non-fat and probiotic… so something to feel a little better about when ordering a vanilla cookies & cream swirl :) Today was the first time I tried their dairy swirl; I also really like their non-dairy coconut milk option. We also tried pistachio and mint chip mix-ins. The staff are super friendly and the shop is really cute with vintage decor.

Website link

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SF Restaurant: Boulibar

Today I took Anand out for his birthday at Boulibar in The Ferry Building. We have both been curious about it after passing by it many times. The interior is warmly lit and very pretty..

Simple review here: thumbs up :) We had two types of pizza, with my favorite being their lola sempre pizza. It is simple with a bright tomato sauce, basil, oregano and burrata. Plus a chewy and delicious crust. The other pizza we tried is their musa pizza with spiced lamb sausage and yogurt. It is unique, well seasoned, and has the same chewy, yummy crust. Overall, lunch was really good and, per usual, I enjoyed watching all the activity and passerby of the Ferry Building outside the restaurant. It is fun to be here on the weekend. I’m “bookmarking” this restaurant as a place to visit more regularly.

Regarding the ambience, there are two dining rooms and concepts for this restaurant: Boulibar and Boulettes Larder. While you can order from either menu in either dining room, the interiors are different. Check out the website (linked below) for details. It’s worth noting in case you have a preference for one dining room over the other. We were interested in sitting in the Boulibar room since it is a different interior and has a different view of the Ferry Building. (Up until today we also weren’t aware that you could order from either menu in either space). Despite making the reservation for Boulibar, we were told reservations were being sat in the Boulettes Larder space. Not a big deal, but in future I’ll make sure to specify my preference in my reservation.

Website: Boulibar
1 Ferry Building #35
San Francisco, CA 94111

First Recipe of the Year: Spicy Eggplant Pasta

I made my first recipe of the year last night— spicy eggplant pasta. One of my New Year’s resolutions this year is to cook more. Although this recipe was quite simple, I made some rookie mistakes that I’ll be sure to fix the next time I make it.

First things first — the recipe is from FOOD52: recipe link here.

Why I chose it: I love pasta, this recipe looked pretty easy, and didn’t require any appliances. Since I’m a beginner cook, I don’t have food appliances such as a food processor. I’ll save purchasing that once I start cooking more!

My takeaways on the dish: It was really good and, happily, easy to make. That said, here’s what I learned:

  1. When simmering something, it’s a good idea to keep a lid ajar on the sauce pan. I know it sounds silly, but I initially left the sauce pan uncovered and the onions took a bit longer than expected to soften. Once the temperature is maintained at just below boiling, you can remove the lid and stir occasionally.

  2. Cooking pasta al dente, follow the instructions on the package. When draining it, don’t rinse it with cold water. I used to always rinse pasta. Turns out, if you just drain it, add a little olive oil, and immediately add the sauce to it, the starchiness of the pasta is maintained and you get a really yummy, chewy consistency.

  3. Unless you like super spicy food, I’d reduce the chili flakes in this recipe by 25% or so. I love spice, but 2 teaspoons turned out to be just a little too spicy in my opinion.

  4. Try toasted pine nuts. I might try toasted pine nuts with this next time to add some flavorful crunch.

I’ll definitely make this again. It was tasty and easy to make. Even better, I have confidence to try a slightly more advanced recipe next time :)

Custom Portrait

#Project: A custom portrait that I did this holiday for a client in New York. This is the client's daughter, niece, and nephew. We did the portrait using pen and ink, and color pencil. Their sweet faces were alot of fun to draw.

For this project, I created a custom portrait that we digitized to a hi-resolution digital file for the client to use to print holiday cards and stationery. 

SF Restaurant: Barzotto

This is one of my favorite SF restaurants. Food is delicious and the space is lovely. My friend and I turned a visit into a photoshoot and artwork session. Photo credit goes to my friend Patrick Lu. Please check out his work at betterwithpesto.com

Project: Food Photography + Illustration (IG illustration)

Restaurant: Barzotto
Website: https://barzotto.com/
Location: Mission District, San Francisco, CA