It’s been validated on multiple occasions that the dessert pouch exists. No matter how much “real food” Felicia and I munch up, we somehow always manage to make room for dessert. And sometimes dessert even becomes the main course! (i.e. that one time I ate twelve macarons and washed it down with red bean pudding boba tea for lunch…) Because of such moments, our friends have often likened us to hummingbirds, nicknaming Felicia and I “Sugar Daddy” and “EAT-ALL-THE-MACARONS,” respectively. Although there’s no denying our unusually large affinity for sweets, we also love our veggies!
In fact, if given an ultimatum between only desserts or only vegetables, Felicia and I both agree… we’d go with the veggies. This table spread is what our mom whipped up for dinner today and it’s no wonder the two of us are practically vegetarians. Who needs meat when your mom makes vegetables so irresistible?! Then again, Dad makes the best pan-seared salmon and pressure-cooked beef ever!
Asparagus, mushroom, red onion Kabocha squash, green pea, white carrot Tomato fried eggs Peppercorn boiled peanuts Azuki bean stuffed steam buns Green tea
While at Penn, Felicia and I have enthusiastically scouted out over 100 restaurants in Philly. But whenever we’re back home in Florida, we couldn’t be more ambivalent towards dining out. A cuisine I’ll never get tired of, home cooked food simply has no equal. Barring any precise measurements and minimal (if any) prior planning, our parents cook based on a natural intuition, an intuition I’m hoping will rub off quickly before the sun sets on summer.