i attempted to take some engagement/wedding photos for ourselves this past weekend because we need pictures the for our wedding as well as the invitations. taking our own pictures with just a tripod and no help was a lot more frustrating and difficult than i antipated. not only i had to worry about doing my own makeup/hair and looking good, i had to also worry about setting up the shoot, posing two people, shooting remotely, etc. i could barely move in the wedding dress.
i bought some cheap lighting and a red backdrop online. the backdrop wasnt big enough and we shot in our living room; we only had little room to work with. i shot with my 6D using the eos remote app which was painfully slow.
we spent a whole day shooting, but i was only somewhat satisfied with a few pix. our bodies looked awkward in most of the pix or one person was blinking in the shot.
here are the a few that turned out ok comparing to the rest:
it was such a stressful and frustrating experience that i dont think ill ever want to do it again, but here are the few things i couldve done better.
1. def find a larger space with a larger backdrop to work with.
2. stay further away from the background so no harsh shadows.
3. more lighting on porkbelly since he’s darker than me
4. better prepared wardrobe. pork belly told me last min he couldnt find his tie and shirt when i was all ready to shoot. i almost had a heart attack.
5. maybe actually get someone to help us press the shutter and hold the camera so we can shoot at different angles.
If any of you need engagement photos taken, I would love to help.
Pork Belly once again. I just got back from a work trip and reunited with Bunny! This trip in NYC I stopped by Feng Mao BBQ in flushing queens with some friends. I was surprised to find a Feng Mao in NYC, after visiting the one in LA Last Year. I’ll recap, Feng Mao is a spot known for their DIY skewers, aka 串(Chuan), you cook DIY style over charcoal, they are owned by an ethnic Korean Minority in China, known as the 朝鲜族 (ChaoXianZu), so they speak both Mandarin Chinese and Korean. The waitress accidentally spoke Korean to my friends, and they were blow away that they can speak both languages. Although their menu is pretty much the same as the one in LA, the concept the same, I am curious if they are in fact the same restaurant chain.
After work I took the LIRR (Long Island Rail Road) train to Flushing Main. The LIRR is an express train, since my work is in Times Square, and the LIRR leaves out of Penn station, it is the most convenient for me. Flushing is only 2 stops away from Penn station on the LIRR
Flushing Queens is right near LaGuardia airport. They are always low flying planes around. Having planes flying around reminds me of home, since I grew up right outside of Dulles Airport.
Feng Mao is a quick walk down Flushing Main.
Once you enter, you have to walk down a hallway…..
After we were seated and ordered, they dropped off the Panchan, typically the appetizers they serve in Korean Restaurant.
It wasn’t too packed on a Monday night
Menu in Chinese/Korean. Just like LA they had Bull Penis, but my friends were too chicken to try it. We had it in LA
Soju always goes well with Meat
Since we ordered a ton of food, they gave us this complimentary. I don’t know what it is called, is has a lot of picked veggies on top, with tripe at the bottom, it was on the sour side. It went well with the meat.
The Grilling action started….
After Dinner we went to Quickly Cafe for Boba. One of our friends is Taiwanese, he said they have this store there.
At this point, I was beyond full. I had work the next day, so I jumped on the LIRR back to Penn Station.
My opinion, The Feng Mao in Flushing was not as good as the one in LA. The one in LA had better meat, or maybe because we drank some before we ate at the LA location…. The service at the LA location was definitely busier, but then again we went to the LA location later at night….. The Flushing Feng Mao is open 24/7. I would definitely give it a consideration if I am ever driving through NYC late at night and want something to eat. I like this place better than Dong Fang Chuan Dian in New Jersey. If you just want lamb skewers they are plenty of late night skewer carts in the area.
Feng Mao BBQ
37-14 Main St
Flushing, NY 11354
went to jean and lee kitchen in newton for dinner last night. a relatively new restaurant opened earlier this year serving taiwaneses food.
there are two floors, we dined on the upper floor. pretty spacious.
Jean And Lee Kitchen
108 Oak St
Newton, MA 02464
Phone number (617) 558-2888
yong yong is a newly opened restaurant in malden. they serve dim sum and all you can eat hot pot and sushi.
we came on a saturday morning for dim sum, yong yong wasnt nearly as packed as sun kong, the other place that serves dim sum in malden. there’s also plenty of parking.
although the food didnt taste as good as sun kong or nearly as good as dim sum from chinatown, i def enjoyed the no waiting, easy parking experience. the restaurant is pretty new and clean which is def something i appreciate. sometimes i can sacrifice a little taste for no hassle experience.
Dim Sum, Hot Pot
100 Ferry St
Malden, MA 02148
Phone number (781) 322-8887
i just got back from costa rica 2 days ago. i absolutely loved it there. the scenery was beautiful, but most importantly i loved the people and the way they live their life.
i took thousands of pictures, but that will probably take me some time to edit them and write up in depth posts about my experience.
i thought id share a quick video that captured some of the places we went. you will have to watch it on computer; there is no sound if you watch it on phone.
i have been very slow on my posts recently because i havent been eating much. i have been trying so hard to lose weight for my wedding because pork belly and bunny are finally getting married next month. ive lost almost 40lbs so far.
it will be a very busy month ahead of us because we will be in canada to attend my friend’s wedding, then fly to beijing for my own wedding the week after. we are staying in beijing/shanghai for 3 weeks and touring porkbelly’s family around china.
my dad has been in charge of planning the wedding, but there’s still a lot shit i need to take care myself. my family and porkbelly’s family doesnt really speak the same language so i became the communication bridge for everything which can be very frustrating sometimes. my parents are divorced so they have to communicate through me as well.
the wedding that will take place in beijing will be our main wedding, but there’s still gonna be another small celebration for family/friends in DC around xmas time this year.
pork belly and i have been dating for more than 4 years and a lot of things have happened during these 4 years. good, bad, and terrible things all have happened. i am glad we are still together and i am marrying him. he has given me so much love, support, and patience that ive never received from anyone else, not even my parents. getting married does feel different than just dating. i subconsciously want to treat him better and care about him more since i will be stuck with him for the rest of my life. we are becoming one team. if he’s living a miserable life, mine probably cant be too much better.
all that being said, i hope everyone had a great summer. cant believe summer is almost over, we havent used AC not evem once yet in our house.
i will be attending this year’s taste of WGBH Chef’s Gala Reception on Thursday, September 11, 2014. 25 of the best chefs from the far corners of New England will be cooking at the event. it will be an incredible gastronomic adventure in food, wine, and craft beer. guests have the opportunity to sample small plates prepared by 25 of the region’s best chefs, and sip more than 20 delicious wines from around the globe. For complete details on the Chef’s Gala and the whole roster of festival events, visit www.wgbh.org/festival.
my readers can get a 20% discount on tickets! you can purchase tickets online at http://www.wgbh.org/foodwine/festival_tickets.cfm and use the promotional code FOODBLOG.
the whole roster of festival events:
Chef’s Gala Reception
Thursday, September 11, 2014
Dress code: Cocktail attire, business attire
7-10pm open to general ticket purchasers
Tickets, general admission: $150
The event is held inside the WGBH Calderwood Studio, and Atrium
The Chef’s Gala Reception is an elegant evening with 25 unique stations showcasing cuisine of local chefs/restaurants paired perfectly with selected wine and a few select craft beers from 25 featured artisans. Meet and mingle with your favorite chefs, and discover new favorite restaurants. Learn about the magic of pairing various dishes with the perfect wine to enhance flavor, and your experience.
*Must be 21 to participate
The Artisan Taste
Saturday, September 13, 2014
Dress code: Business casual-casual
Two Sessions: 1pm-3:30pm and 5pm-7:30pm
Tickets for one 2 1/2 hour session: $50 for members and $60 for non-members
Located in back WGBH visitor parking lot
Experience a wide variety of artisanal foods featuring New England’s renowned restaurants, chefs, and local producers.
• Exhibitor tables featuring more than 100 wines from around the world, local food purveyors, and local fare.
• Clarke Sub-Zero Wolf Celebrity Cooking Stage to include two chef demonstrations during each two and a half hour session.
• Interactive displays and sponsor activations and entertainment will be included on the stage between each of the cooking demonstrations
*Must be 21 to participate
Sat. 9/13 11am-5:30pm and Sun. 9/14 10am-3pm
FREE event, open to the general public
Will feature 15-20 farmers/vendors with a wide assortment of fresh produce, spices, herbs, and baked goods. Check the website for updates in the coming weeks ahead with a complete list of participating vendors
(will be located in front parking lot by Newbury Comics and our parking garage in same configuration that we had in the 2012 Wine Fest)
Sunday, September 14, 11am-1:30pm
Tickets: $40 for members and $45 for non-members
Dress code: Business casual-casual
We’ve taken the guessing out of where to have brunch with this exclusive event. Have Sunday Brunch at the Brunch Bar with more than 100 different restaurants, artisan food producers, craft breweries and wines serving up sumptuous tasting-sized portions of foods from the exotic to down-home. The event features live chef demos, live music and an unbeatable way to travel New England in the span of a couple hours.
Also on Sunday Sept. 14 are two
Food & Wine Festival Seminars
These will be located inside Cahners Conference Room, Reno and 3rd fl cafe
Pickled: Preserving the honored tradition
Sunday, Sept. 14, 2-3:30pm
Capacity: Capped at 40 guests
Presented by Tia Pinney, Naturalist/Adult Program and Eco-management Coordinator from Mass Audubon’s Drumlin Farm Wildlife Sanctuary
Join us for a visually, aromatically, and gastronomically exciting event, as we explore a plethora of pickles with our friends from Mass Audubon’s Drumlin Farm Wildlife Sanctuary. The art of pickling has made a comeback in recent years with the popularity of the do-it-yourself movement. This class will provide you with the basic skills you need to pickle a wide variety of fruits and vegetables at home.
We’ll review the elements that go into crafting a good pickle, including acid, flavorings, spices, produce choices, preparation, and storage. You will have a chance to sample some delicious pickled fruits and vegetables during the seminar, and you’ll even be able to take home your own pickled creations at the end of class. Bring your appetite, and get ready for this adventure in pickling.
Shaken & Stirred Sunday, September 14, 2:00-3:30pm
Capacity: Capped at 40 guests
The dedicated staff from the James Beard Award-winning Kenmore Square cocktail lounge, The Hawthorne, is calling class into session to teach guests a little about the history of the cocktail, and the style and technique that go into mixing a drink. Katie Emerson, The Hawthorne’s bar manager, will cover ratios for a few original classic cocktails, while mixing up a classic Bee’s Knees. Katie will provide the details needed to assess your home bar, and the tools to customize cocktails using three basic formulas for a variety of delicious and time- honored variations. You’ll leave armed with the fundamentals to mix the perfect cocktail and a few goodies to take home to your own bar.
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