Style Stars: Round Sunglasses

April 16, 2014

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This past weekend, I attended Coachella for the first-time ever, kind of. I went to the desert, but only attended the parties for work without actually stepping out for the music fest. Aside seeing the all the floral crowns while party hopping, the other accessory I noticed quite often (and actually liked!) were round specs on almost every party-goer. Needless to say, they all inspired to look for a pair. Now to find one that will actually go with my round face… —Stephanie

[from top row on the left]

Sole Society Tamsin oversize circle frame, $24.95

LE SPECS Cheshire polka-dot round-frame acetate sunglasses, $65

Topshop ‘Mimi Revo’ round sunglasses, $24

Urban Outfitters merry go round sunglasses, $16

ASOS filigree top round sunglasses, $28.22

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GOOD EATS: Irori Sushi


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The other night after working out, Calvin and I had Date Night at Irori Japanese Restaurant in Marina Del Rey. Luckily, we were able to make a last minute reservation on Open Table and got in right away. For those of you who have not eaten at Irori, you should know that shoes must be removed before being seated in the main dining area. They do offer disposable socks ^_^

I love sitting at the sushi bar. Not only do you get a great view of the sushi making process, but you also get to interact with the sushi chef. Our sushi chef was Ji Hoon. He was very friendly, talkative and very diligent at his craft. Ji Hoon also gave us a plate of halibut fin to sample. We did not know what to expect, as it was our first time tasting it. We both enjoyed the fin very much being that it reminded us of pork belly; rich and flavorful.

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Halibut with ponzu. Ji Hoon and I were discussing about the type of ponzu that is used in this sushi house, and he replied that their ponzu is made in house. The process of the ponzu is very long and not easy. I have to admit, I am a huge ponzu lover!! I love cooking ponzu with everything, even using it as a salad dressing.

I love the ponzu that was used in the restaurant so much, I asked if they sell them to their customers. Ji Hook laughed, and I told him I love it so much I could drink it straight! He told me he will give me some to take home after dinner. Of course, Ji Hoon held his promise and gave me a little carton of delicious ponzu to take home. Thank you, Ji Hoon. ^_^

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Amber Jack. Do you see the shiso leaf in between the fish and the rice? I have tried Amber jack in several sushi restaurants and this was the first time I had it with a shiso leaf. It was a very nice touch.

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Oyster shooter (with Ponzu). This was delicious — if you love ponzu as much as I do, you will very much enjoy this. Also, fresh oysters were used. They crack them open the moment you order.

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Halibut Fin. Thanks, Ji Hoon.

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Tomago (sweet egg omelet). This is one of Calvin’s favorites — Tomago is always a good idea to finish off a sushi dinner :)

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Everything was perfect. We also ordered some uni shooters, miso marinated black cod (a must order), and fresh water eel. You can’t go wrong with any of the dishes on the menu. We left the restaurant with happy stomachs and will return again very soon. Don’t forget, you can make reservations online on open table or call in.

4371 Glencoe Ave., Ste B4 | Marina Del Rey | CA 90292 | TEL: (310) 822-3700

Cheers, J

Cook This: Butter Pesto Salmon

April 15, 2014

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Back by popular demand, Kevin Lor comes back to us with a new keto-friendly, low carb recipe that is sure to excite your taste buds. Or at least they excited mine. Butter Pesto Salmon! He even made his own homemade pesto!

INGREDIENTS FOR PESTO: 

  2 cups basil (washed and packed)
  1/2 cup extra virgin olive oil
  1/2 cup grated parmesan cheese
  5 cloves garlic, minced or chopped
  2 Tbsp lemon juice

  salt and pepper to taste

INGREDIENTS FOR BUTTER PESTO SALMON (serves 1)

1 Tbsp butter (room temperature)
2 Tbsp Pesto

4 oz Salmon

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First step is to make your pesto. Wash your greens once over and then combine all your pesto ingredients into a food processor or a blender until all the ingredients are finely mixed. TIP: You can store it in the fridge for up to one week.

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Once you’re ready for the salmon, pre-heat the oven to 425 degrees. Mix the pesto and room temperature butter together by hand. Place the salmon in aluminum foil – I used about 12″ of aluminum for one piece.

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Pour the butter pesto over salmon while it is in the aluminum foil. Wrap up the foil like so.

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Put it in the over for about 12 minutes. And then enjoy!

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INSTRUCTIONS:
 1. Pre-heat oven to 425 degrees F (200 degrees C).
 2. Mix pesto and butter by hand
 3. Place salmon in aluminum foil ~12 inches long
 4. Pour butter pesto over salmon
 5. Wrap up foil with salmon inside
 6. Put it in the oven for 12 minutes

 

You can find his other yummy recipe (BBQ Pot Roast!) here.