Saint James Galathée top from JCrew.com, Topshop Leigh jeans (Seriously the best jeans ever), DIY Baggu backpack and Cole Haan 3M Reflective Maliya wingtips (different colour here).

Been super busy lately even though majority of my time has been spent at home. Been working on important freelance projects, training my dog Sumo (follow him on instagram and twitter!) and just trying to squeeze in lots of friend time and boyfriend time. A much much much needed quick weekend getaway to Taiwan is coming up really soon with my Brew&Post family and I’m so super super excited. Good thing we have two resident Taiwanese girls in our group to show us all the coolest and more importantly, yummiest spots! We also have something a little special planned for the trip so can’t wait to share it with you guys!

Another couple more weeks of working hard, a quick weekend Taiwan break and a few more months until I’m off to New York for one of my bestfriend’s Indian wedding! Eeeepp gotta start saving up! Oh and a quick thanks to everyone for all the support for Brew&Post! Don’t forget to follow us on instagram, twitter, weibo and especially facebook!!

I’ve been at home a lot for the past few weeks and trying to find fun things to do (in between working my ass off to survive this freelance life). A few months ago we went to an event where they served this amazingly delicious spicy fishy mayo sauce over some extra crispy fries and since, I’ve been so determined to recreate it. I figured out the basic ingredients and method but my version turned out slightly more watery than I would’ve like it to be. It’s basically three ingredients: Kewpie mayo, tobiko fish roe and S&B nanami togarashi (assorted Japanese chili powder) and you just blend them altogether. Adjust the quantity of each as per personal preference. Before serving, I just sprinkled a ton more chili powder on top and mixed it in with a spoon. Like I said, the mixture came out slightly more watery than I’d hoped so I think next time I’m just going to hand mix it instead of using the blender…hmmmm I guess it’s back to experimenting!


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