Friday, December 14, 2012
Porto Vista Hotel is located one block east of India Street, the main street for the heart of Little Italy. Booking through Orbitz, the hotel has a 3-star reviewer rating and came with a nice price for my Thursday-to-Saturday getaway.
At the moment, I'm writing this blog post the morning after the first night of sleep, and while I can comment on how nice my sleep was, the truth is that I've been sleeping in my brother's tiny one-bedroom apartment on a very old and saggy futon sofa. After 4 nights of kinks in the neck and waking up every 2 hours, any "real" bed looks inviting (no criticism on my brother -- he had no idea I was coming down). The moment I walked into room 503 assigned to me, I plopped myself on the king-size bed and took a nice long nap like I hadn't slept for a week, which is not so far from the truth. It's a very comfortable bed with a soft mattress topper and surrounded by lots of pillows.
I got to observe the room more closely after I finished my catch-up sleep. Every room comes with a wall-sized retro California gal black and white photo mural... a nice artistic touch though a little bizarre when you wake up to a big face on the wall. However it does give me ideas about a having a mural back home at the house as another alternative to buying wall hangings.
The TV is pretty small and has the basic channels. I noticed no bonus movie packages which is fine for me since I barely spend anytime with a TV when I get a hotel room. But it may be a disappointment to other guests. I haven't ventured the fitness gym yet or their restaurant since my first call upon arrival (after the nap) was to have pasta in one of the world-class eateries in San Diego's Little Italy. (And trust me it did not disappoint!)
The bathroom is spacious... so much so that it is almost a waste of room. But when you are using it, it feels great!! I'm not a big fan of the toilet design with the flush button so far back that you either do a chicken fight with it hopping on one leg, or if you are more adventurous, can lean your head over towards the toilet bowl to press it with your fingers (yuck!). The toiletries are clearly meant to deter you from taking any home, though I'm sure many guests will still try. The ambiance is pleasant and has an updated old-world feel to it with the granite walls and flooring. I like it over the cramped porcelain decor you typically find in hotel bathrooms.
The bonuses in the room are wonderful. Free personal wireless internet for each room (they give you your wireless code upon check-in), a fridge, microwave, complimentary tea and coffee with the coffeemaker, iron and ironing board, hair dryer, inroom safe, lots and lots of room for unpacking your clothes and belongings, a work desk, pleasantly large sized mirrors, chair and ottoman, a small walk out balcony, and aesthetically pleasing wood furniture decor (I'm a bit of a sucker for the cherry wood color).
I tried the complimentary hot breakfast this morning, served daily from 6am-9am. That was an "interesting" surprise. All you can eat scrambled eggs, roasted potato bites, bacon, and sausage rounds, and a complimentary coffee, tea or water. Evidently missing is the juice (or fruit of any kind for that matter), breads, or sweets. If you want toast, its $3. They don't offer oatmeal or cereal, but I assume there's other paid options as well. So while it's nice to wake up to some hot food in the morning, and sit by wall-to-wall windows in a pleasantly chic dining room, I'm not sure this food is what will provide me with the nourishment I need to walk around sightseeing for the day. I'm headed to an Italian cafe tomorrow morning for some REAL breakfast!! (I say this while chomping on an apple I bought last night just in case breakfast didn't pan out... wise foresight on my part I would say.)
For the price I'm paying, which is around the same or less than Travelodge or Best Western, this is a far superior choice. But I feel like I'm in a 3-star hotel that attempts to provide some 4-star luxuries to compensate the absence of other standard hotel amenities (clearly for the purpose of saving maintenance costs).
Being surrounded by Little Italy definitely helps to overlook some of the downgrades and makes my stay worth it.
Now it's off to the world famous San Diego Zoo for the day.
Wednesday, September 26, 2012
Tuesday, February 21, 2012
I remember only passing memories of her when she was younger. She was only 10 years old when I remember her plunking out at breathless speed Mozart's "Rondo Alla Turca" from one of her Suzuki books at one of my cousin's home. No one thought anything of it, but if you paid attention, you could tell that even in the absence of musical maturity, her technique was clean, even and balanced. There aren't many 10 year olds that I know who have that kind of precision and delicacy in their playing. I proceeded to play the same piece right after, and though my cousin pointed out that mine definitely had more musicality than her, I was 20 years older with a music degree in hand. She would be lapping my talent in a mere 6 years.
Stardom really took off when she competed in the twelfth Van Cliburn International Competition in 2005 -- arguably the biggest music competition in the world. When it was all over, she was the youngest contestant to compete and win the Silver Medal. During the competition, she even said "I think I can beat most of them, but not the Russian." She was right. But that doesn't diminish the fact that she was clearly first place in audience preference. Since then, it seems like she is never in one place for very long. Her tour schedule is year round and makes it very difficult to nail down any personal time for herself.
I remember the first time I went to see her play in November 2006. It would be her New York debut with the NY Philharmonic Orchestra. The piece of choice would be Rachmaninoff's "Variations on a Theme by Puccini" and what a way to introduce herself to the city that she makes her home. The moment the piece started, the first thought I had was, "Wow, this is going to be played fast!" After the performance, chatting with Joyce, apparently the same thought went through her head as well. But Joyce rose to the occasion, and played crisp and exciting, just as the piece should be played.
Watching Joyce on stage, I realized why audiences love to see her play. There is something about the way she reaches into the music and lives in each musical moment. You can see it in her face, her gestures, her body language. You live every moment with her. And always sporting some of the most beautiful dresses, you can't take your eyes off her for even a moment. When you watch Joyce play Rachmaninoff, you live with Rachmaninoff for that time.
Monday, February 20, 2012
When you enter, you are immediately greeted at the door with a Korean smile. Yes, Korean-owned! As a Korean, I had to immediately bow in politeness. It's just reflex!
At initial glace, the huge side of hash browns, covering half the plate and at least a full inch thick, drew my first bite. Just like the french fries I had before, this was melt-in-your-mouth delicious. Oh my word! Jimmy's Place has figured out how to fast fry the perfect potato sides! Again no salt or spices. Just pure potato goodness. Yes, I'm in love.
I then helped myself to a bite of the omelet and found that the texture wasn't fluffy or rich like an omelet should be. Not your standard omelet that is flipped in half like a pocket and given a chance to rise to get that fluffy goodness.
Friday, February 17, 2012
It does take a lot of time for the flavors to simmer and meld together. The first time I tried, it felt very labor intensive. But now after making it several times, it feels easy, like second nature -- just like any favorite recipe you have. The nice thing is that you can make lots and save yourself cooking for the next couple of days. So it all works out. :)
It tends to be a little bit of an oily soup, especially on the top, but you can cut down the oil if you wish. Just make sure you roast the pepper flakes really well if you use less oil.
I first learned to make it from Maangchi a few years ago, but since then, I've really modified it quite a bit to fit my preferences -- and I think I finally have my own personal family recipe! I'm happy to share it with you.
1 1/2 lbs beef flank or beef brisket
10-12 cups of water
1+1 tbsp of salt
6+6 cloves of garlic
2 tbsp beef stock or dashida (korean style)
1/2 cup +2 tbsp of hot pepper flakes (kochu garu)
2 tbsp olive oil
4 tbsp sesame oil
one good handful of fresh bean sprouts (kong)
1 cup of soft/boiled fern sprouts (kosari)
8-10 bunches of green onion (full bunches, not single stalks -- yes, that much!)
japchae noodle (optional)
1. Into a large stock pot, put in water, beef, 1 tbsp salt, and 6 crushed (not minced) garlic cloves. Bring to a boil and then simmer for about 1 hour.
2. You can buy already boiled kosari at the korean market. If you have dried ones, boil it in water at the same time as your beef stock so it is ready when the stock is done.
3. After one hour, remove the beef onto a plate and throw away any large garlic cloves left in the stock. Add 6 minced garlic cloves and bring to a gentle boil (medium-low heat). Add another tbsp salt and the beef stock. (I add beef stock because there is no bone in the meat to give the stock extra flavor).
4. Once the beef has cooled down. Slice the beef into 1/4 inch thick strips across the grain. If the beef is too wide, just divide it into 2 or 3 pieces before you start slicing. Add the beef to the pot.
5. In a fry pan, heat the olive oil and sesame oil on medium heat (dont use high heat or you risk burning your pepper flakes). Add 1/2 cup red pepper flakes and stir about 1 minute. The red color should get just a little darker and richer. Add the red pepper flake mixture to the pot. (Try not to breath in too much when you do this... the heat may hit the nerves in your nose and knock you back a bit! haha). Add 2 tbsp red pepper flakes directly into the pot to restore some of the spiciness. If you like really spicy yuk-gae-jung you can add even more. (Roasting removes the spicy heat and brings out flavor. If you add more flakes directly to the pot, you can add back the spiciness that you lost in the roasting process.)
6. Chop the kosari and all of the green onion into 2 inch pieces and add to the pot with the bean sprouts.
7. Scramble the eggs in a bowl. When the soup has a very gentle boil, pour the eggs into the soup. DO NOT stir the eggs into the soup or your soup will start to look cloudy. Just let the eggs fall into the soup and let it cook on its own.
8. If you like some noodle in your soup, you can add it at this time. An alternative is to boil them separately in another pot, rinse them thoroughly and add it to the individual bowls when you serve (so you don't add any extra starch to the soup).
9. Simmer the soup for about 30 minutes. Serve with rice and a smile. :)
Approx 8-10 servings.
Let me know how yours turns out, or what kind of modifications you made to fit your personal preferences. Ma-shi-gae-deu-say-yo!!! :)
Wednesday, February 15, 2012
I have a 10-inch super slide pan with a lid. If you don't have one, you can do this in a sauce pan. Just make sure it has a lid that fits.
Monday, February 13, 2012
Even four time zones away, kindred spirits can be found. He puts a smile on my face every day because I lack the capacity to do it myself. And for just a little moment, I know there's someone who loves me.
Happy Valentine's Day, hunny. And Happy 1 year anniversary.
Tuesday, February 7, 2012
In 2009, I made the life-long awaited choice to begin seeing a counsellor. Beginning to recognize some anomalies in my social interactions, I wanted a chance to speak with a professional one on one about my specific personal concerns. On a recommentation from a trusted friend, I first contacted Carole Ducklow, a registered clinical counsellor. In my first meeting, she read me like familiar book and identified immediately the issues I was wrestling with the most, unbeknownst to me. Since then it has been a long battle to attend to that personal issue.
It was only by chance that my father was diagnosed with cancer two weeks after I first met with Carole. It was as if my decision to start seeing a counsellor was meant to be. Eventually, I turned to Paddy Ducklow, Carole's husband, essentially to get the appointments covered by my insurance company by meeting with a certified psychologist. I knew Paddy as one of the faculty members in grad school, and heard him speak once at church. But I never knew him in person.
On my first meeting, the chemistry clicked for me. He, like Carole, was an attentive listener, allowing me to speak freely without passing any judgments or interupting me with his diagnosis. He is also a graduate professor -- and that's what came home for me.
For me, counselling is all about being a student, and the role of student fits me like a glove. I am eager to learn, delve deep with my inquisitions, and I keep in mind the goal for what it is I want to learn. In school, it was to master Koine Greek (grad school) or understand the technique of orchestration (music school). In this counselling context, it wasn't "what" I wanted to learn, but "who" -- indeed, I, myself, would be the object of my study. The severe depressive episodes, particularly since my father's passing in March 2010, my relationship with my family and friends, the absence of coping mechanisms for stress -- they are all both experienced and analyzed in my daily life. And Paddy has become my personal tutor in the academic study of myself.
I never went to Carole or Paddy to have them tell me how to live my life. I always knew that was my decision to make. Sometimes he would make an observation, and the accuracy would feel slightly off. And so he would try something else. You see, what I have discovered in Paddy these last two years is a trusted guide who brings experience and education to help me form accurate thoughts that allow me to implement change with hope. But in the end, they are formed with me, not for me. I want to change. And that's why counselling works for me. In fact, there are times when Paddy spends so much time just listening, that I wonder if he is just there so I can talk out the discoveries that I have made and come to my own conclusions. But when I look back, he's definitely guiding my thinking, even if it is just to confirm that I am thinking along the right track. It's like seeing a friend on a regular basis, who I willingly pay for the services he provides as I would do any friend that I respect.
There still exists in today's society such a stigma attached to "seeing a psychologist" that makes me rather sad to see. It is almost as if you need to be suffering a major trauma, or severely mentally sick enough to see a qualified expert. But the truth is, my decision to seek counselling didn't start with trauma. It started because I was ready to make changes in my life and to understand the background that led me to who I am today. And when a major life change came around, like the death of my Dad, I already had a support system in place to speak plainly about my grief to someone who knows my history and disposition.
Counselling doesn't have to be expensive. Even in this area where I live, there are several sources that assist those who may not be able to financially afford regular appointments. Honestly, all you need to do is decide that you want to change. Once you make the decision, you will be motivated to find sources of help. Ask trusted friends for references, and do your research into the backgrounds of different counsellors or psychologists. Find one that seems to fit who you are and just give them a call. Then when you go, go prepared. Think about the questions you want to ask about yourself. And bring examples of behavior that you want to change. Be truthful. These are confidential meetings. There's no need to impress them. Just relax, even cry if you have to (I do!), and let it all hang out there.
One last word of advice -- and this is important. I have been in counselling for 3 years now, and I am convinced that if you decide to start seeking professional counselling, go the distance. Don't decide to get counselling for a few sessions just to try it out or just get a perspective. Go for a minimum of 12 sessions and really go for it. Try to go weekly for the first month, just so you can establish a working relationship with your counsellor, or figure out if this is the counsellor you want to see. Different counsellors specialize in different areas, and you will want to work with your counsellor to figure out if what you are dealing with could be best tackled by someone else with expertise in that field.
My doctor once asked me why I thought that Paddy was helping me. I simply said, "Because Paddy doesn't tell me things I already know. He seems to recognize what I need to hear, and what I can figure out for myself."
Saturday, February 4, 2012
But it is not this phrase that encapsulates my appreciation for this movie. My facination is summed up in three words: Finding Your Voice.
By the inspiration they find in their teacher's classroom and through his life, a handful of these young teeaged high school students re-establish the "Dead Poet's Society" where they moved from the confines of their prep school do's and don't's and find a place where they drank with their souls -- indeed, found a platform of unfettered expression.
Those who know me know I have a love for education. It is because in the very essence of an educated person, I don't see someone who has merely gained a lot of information, or is just curious and wants to know more about a subject or discipline. No, education provides so much more than that.
At its core, education gives us a voice. From the earliest stages of development, a child is learning to express what they see and how they feel. As we grow in maturity, we move from the whining of children and the reckless "say-whatever-comes-to-mind" manner of the adolescent, and learn how to communicate in a way to allows us to truly engage with and see one another. We are taught words that help us accurately say what we want to convey, and is still respectful of another's opinion. No one wants to listen to a rant.
In short, education, however you gain it, grants us the ability to have a voice, and teaches us how to use it. If education is not building up the confidence of the student, it falls short of its purpose.
I am so grateful for two or three very key teachers in my life who recognized my voice and promoted its development. Going from a completely silent student of my early university years, I've learned to ask good questions, seek out reliable information, and put in words what my silent teeage self did not have to courage to say. When I watch Dead Poet's Society, I am reminded that all of us have a voice to discover and use. And God forbid that it should ever be smothered due to neglect.
Wednesday, February 1, 2012
Tuesday, January 31, 2012
But it's not his acolades that draw me to him. From the first time I saw his very first series, The Naked Chef, I fell in love with his personality and character. He wasn't a camera teacher. He was simply a friend sharing a passion and enjoying the company. He is a chef, a musician, a dad, and a man with a mission. Simply put, he's fresh and real.
And that's what makes his inspiration so captivating for me. Because it isn't his recipes that have caught my attention. It is what he has brought his life to stand for -- the health of our children. My serious endorsement of Jamie Oliver came when I watched his show, Back To School Dinners, his initial reality series located in the UK about bringing reform to the food fed to children in school cafeterias. On the heels of that series, Jamie launched a campaign with the founding of Feed Me Better that called for signatures to petition the British government. His efforts resulted in a 450 million dollar grant from the government to improve school cafeteria food. When I saw him take the same mission to the US, even to the huge city of Los Angeles with his show, Jamie's Food Revolution, I saw it was just an extension of what came before, but in a much bigger way.
Now with the establishment of the Jamie Oliver Foundation, Jamie consistently launches similar initatives. His latest initiative, Jamie Oliver's Food Revolution, is a similar petition to his UK initiative to endorse the reform of school cafeteria food in America to conform to the standard nutrition needed to help children think and learn better in school.
Research shows that our diets are a vital part of learning. What we feed our bodies directly affects our mood, our ability to concentrate, and our ability to deal with stress. Along with exericise, diet can make a dramatic difference in our ability to recall information that we have learned and absorb new information accurately and meaningfully. In the formative years of children, proper nutrition and exercise can save their lives.
But it's not just about petitioning governments and school dinners that Jamie wants to see. It's the simple desire he has for everyone to take ownership and teach their children about food from the earliest age. His 2010 Jamie's Family Christmas Special gave me a small glimpse into his heart as a dad to ensure his children not only understand what they eat, but involve them in the cooking in the kitchen with "dad" and learn the basics of raw ingredients. It's just endearing and ever so inspiring.
(for a local reform of school food in New Westminster, Canada, read the news article here.)
Friday, January 27, 2012
The majority of courses in iTunes there are raw recordings of class lectures, where there is an assumed audience, and often writing on the whiteboard which you can't see.
However Dr. Vernick recorded these 15 minute clips specifically for the ipod listener to teach you about the grassroots of almost every aspect of jazz that you can probably think of. The quality of the recording is crystal clear, and he intersperses his comments with examples of music to demonstrate styles and techniques. Vernick's voice manner has the wonderful laid back "jazzy" quality to it that gets you in the mood. mmmmmm!
However, be forewarned that these are lectures recorded intentionally for the ipod. There's no really dumbing down of the terms used. But the language is accessible enough for anyone to understand, so don't worry. If you are a good student, and listen intently, I guarantee, you will KNOW JAZZ!
My favorites so far is the early years of Bill Evans, and his 4 part discussion on Oscar Peterson -- my all-time favorite jazz pianist. After all, I'm a pianist too! Thanks to Dr. Vernick for efforts in sharing his wealth of knowledge! I'm a fan!
Wednesday, January 25, 2012
Monday, January 23, 2012
But I finally came to my senses and started searching around for a new hair salon where my pocketbook wouldn't hurt as much. And I stumbled upon Hive Hair Spa. I took my first trip there a few years back and now make it my regular stop for my hair needs. Surprisingly, when they first started, they received some coaching on running their own salon from my friend who used to cut my hair. Good reference already!
The things I love about this place:
Paying $35-40 for professional Japanese cut and style was a very welcome change to the typical $75-80 that I was accustomed to paying. The quality of cut is definintely comparable to what I used to get. So there are zero complaints from my end. The hairdressers will work closely with you to get the cut you want, and even advise you if your not sure what works, or just want something different. It's everything that I used to get with half the cost. Woot!
No Nonsense Work Ethic
I'm not the kind of person who likes a lot of chatter, and feel pressured to have to tell my hair stylist all the elements of my personal resume. I really just want to go to in and get my hair done. They really don't chatter it up with you unless you are clearly in the mood to chat. And for me, that's a good thing.
Asian Hair Specialists
The majority (maybe all?) of the hair dressers are Japanese. This is good news for me since getting a cut to suit my asian black hair can be a challenge if you don't want to pay the high price for it.So they are used to thicker black long hair, and, from what I can tell, are up to speed with the latest trends.
Oh baby, yes! You get the full head and neck massage with your hair wash. Just close your eyes and enjoy!
You will get a discount off your first trip there. If you "like" their facebook page, you are graced with a permanent 20% off (looking forward to figuring out how they know I've done that on my next trip). You are also provided with your choice of drinks and some pocky to munch on! (I think they used to offer some champagne, but maybe not... I can't recall now). I usually get hot green tea. And you can't beat free parking!
Hive Hair Spa
8257 Oak Street (at 67th Ave), Vancouver BC (map)
Open M, W-F, 10am-7pm; Sat-Sun, 10am-6pm
Have you tried this place? What are your thoughts?
Saturday, January 21, 2012
Now I never order fettuccini alfredo in a restaurant anymore. There's no need. hehe.
Just one warning. This is not a "healthed-up" version. These are authentic ingredients. I've tried at times to replace ingredients to lower the calories, using yogurt & skim milk instead of cream, trying to reduce the butter, etc. But you gotta try it the authentic way and treat yourself on a saturday after a week of being good with your diet and workouts.
1 lb of asparagus
3/4 lb of dried fettuccini
4 tablespoons of butter, cut into smaller pieces
1 cup heavy cream (i just use whipping cream)
pinch of nutmeg (do NOT skip this spice)
3/4 tsp salt
1/8 tsp fresh ground pepper
1/2 cup grated parmesan cheese (use the real stuff, not the cheap Kraft container stuff)
Boil the water for the fettuccini. Meanwhile, break off the woody part of the asparagus, and then cut it into 1/2" pieces. leave the heads longer and intact.
When the water is boiling. Add pasta and set the timer for about 9 minutes. While you are waiting, get your butter, cream, parmesan cheese, nutmeg, salt and pepper ready.
At 9 minutes, add the asparagus pieces and then boil for 3 more minutes.
Once it's done, drain, and then return it to the pot right away. Don't run it under cold water. Keep it hot. yum yum!
Add the butter, cream, cheese, nutmet, salt and pepper, and stir it around until the cream is all combined. Add a pinch of flour to thicken the sauce to your liking. Usually needs a couple of pinches.
Serve right away.
If you want to add chicken like in the picture, you can do it while the water is boiling and/or the pasta is cooking.
1/2 tsp salt
1 tsp pepper
1 tsp garlic salt
1/8 cup olive oil
2 skinless chicken breast
Combine all the ingredients in a bowl and then add the chicken and coat thoroughtly.Fry in pan covered for about 5 minutes. Turn the chicken over, add about 1/8 cup of water, and then cover. The steam will help cook the chicken through faster so you dont have to over fry the outside of the chicken. Rest on a plate for about 2 minutes before you start slicing it.
Other options are to flash fry shrimp, or top with skewered roasted veggies if you don't want meat. Honestly, you can just eat it as is without anything added. It's so delicious, i promise! :)
Friday, January 20, 2012
You can listen or even view full semester courses like biology, languages, literature, business, fine art, history -- any subject that you can think of. These come from reputable institutions such as Yale, Harvard, USC, Stanford, to name a few, and even some Canadian and international institutions.
So far, my focus has to be on the few NYU Open Education courses, which are videos with high quality teaching which include Calculus I, Introduction to Sociology, and Statistics (which I'm doing as a refresher to help me in my job).
I've also found a full biblical Hebrew and Greek course from Concordia Seminary that is highly effective for any theologian who feels their languages are rusty and need a refresher. Brand new learners may probably need to go slower and get the textbook to keep up.
But there is a lot more than university courses available in iTunes U. There are numerous current issues lectures and presentations, along with inspirational commencement speeches by notable speakers and celebrities. If you have not checked out the Steve Jobs commencement speech in 2005 at Stanford University, well, you're just letting the best pass you by.
I'm a huge fan of iTunes U. I used to waste hours of time educating myself on the tens of thousands of hours of information. I took a break for a while (personal life issues), but the release of this app may pull me back in.
What is your favorite course in iTunes U? Share it! I'd love to know!
Thursday, January 19, 2012
One of my must haves for the iPhone is this metronome for practicing my music. Easy to set, beautiful to look at, and absolutely essential for the practicing musician.
Note that you can tap your beat to get the metronome to set itself to the tempo that you need. After all, everyone doesn't play Mozart at the exact same speed.
The only problem now is... I need my piano. Renting a practice piano can only last for so long. But it's also great to do sit ups to just to keep my pace up.
The Steinway Metronome is a free app. Go get it.
The trick is to have all the ingredients ready in bulk so you can just throw it together in the morning. The following is one serving.
1/4 cup steel cut oats
1 cup water
pinch of raw sea salt (or regular salt ok too)
Bring to a boil. Then immediately lower heat to a slow simmer and set your timer to 20-25 minutes. You might want to just check the consistency the first time with what works with your stove.
When it's thoroughly cooked, it will initially look like there's still liquid on the top. Just stir it and it will look like typical oatmeal. It will continue to cook and thicken even after you remove it from the heat.
Put in a bowl and top it with the following:
2 tablespoons ground flaxseed
2-3 table spoons of maple syrup
2/3 cup of frozen blueberries
1/2 cup skim milk
1 fistful of nuts. Mine has (all unsalted):
roasted pumpkin seeds
- roasted almond slices
- roasted cashews
- dried figs
- raw walnuts
I've modified mom's power oatmeal and used steel cut oats instead of rolled oats (she uses a combination of both), organic maple syrup instead of brown sugar, and added the dried figs for some extra fruit. Oh, and I cook it in an earthenware bowl straight on the stove. My new favorite thing.
I love to grocery shop in the bulk food section. I browse and look at what kind of nuts I want in my morning breakfast. I stay away from high calorie nuts like pistachios, but a very small amount once in a while doesn't hurt anyone, right? *giggle*
Did you try this recipe? Send me a photo of your version of this power breakfast with your modifications and I'll post the best ones here!