[Ny Minute Now]

Budget limits and practical reasoning aside (at least for certain items), here's what's on my holiday wishlist:

1) An ergonomic chair
For my back. For my writing. Enough said. I did finally manage to buy a desk from Ikea. I went to the store twice: the first day, to get the legs; the second day, to buy the tabletop. Up until then I didn't realize how easy it was to commute to the store in Red Hook, Brooklyn.

The new Canon PowerShot S95.

2) A new camera
I'm not too thrilled to say that my new Nokia phone seems to take better photos than my six-year-old Sony Cybershot, at least for certain shots in low light. And, since blogging is part of my livelihood, it's probably about time to do an upgrade.

3) A TV
I do not own a television set. I can go for months without seeing live broadcast. In fact, the first thing I did when I moved to the Bronx was remove the TV and cable box in my new room. The Food Network is the only channel that I've consistently watched whenever I've had television access. And, I catch up on favorite shows like 30 Rock, White Collar, and Burn Notice via Hulu.com, the NBC and USA Network websites, and others.

Yet, if I want to eventually work in TV, I need to watch TV and have daily access to it.

4) A citrine ring
Just because. Well, ever since I'd dropped my faux citrine cocktail ring two years ago, I've been on the lookout for a replacement. I saw a real, precious one while walking home from the library, and simply got reminded of this bejeweled craving.

Bialetti 3-Cup Moka Express

5) A Bialetti Moka Express...
...That I finally got to buy on Amazon! I initially lusted after a Nespresso machine or any of those pod-ready coffee contraptions, however, upon giving it some thought, I realized I preferred the Moka pot's natural approach to good espresso. Hence, I gifted myself with the shiny silver brewer (it's much, much more affordable, too, than the former!).

6) A manual pasta machine
There is an attachment for the Kitchenaid mixer but I would actually prefer a good ol' pasta maker.

7) A new daytime, full-time job.
For me to actually afford all of the above (not counting the Moka pot).

A new daytime job, where I could work for at least a year. While working as a consultant and freelancer has been FUN—and my writing plate has never ever been empty despite the lack of an office cubicle/corner office—I now desire something more long-term. It reminds me of dating—that stage when both parties decide to commit and go for the long haul.

Born Champagne Metallic flats.

Hence, it's all (cyber) window shopping and wishlists for now.

(Speaking of online shopping, check out Zappos.com for cute Born flats, clogs, and women's Oxfords.)

Images courtesy of Friedchillies.com, Canon.com.au, and Zappos.com.

Labels: gadgets, holiday, home and living, New York, New York minutes, online shopping, pro-blogging, stuff I buy

The big shopping bag is by far my favorite part of the collection. It's cute enough to cut out, frame, and hang on the wall.

Alber Elbaz's new limited collection for H&M  hit stores today amidst wild anticipation from fierce fashionistas all over the metro, and dare I say, the world. The curious thing about this is that I don't consider myself an avid follower of fashion, as I tend to be "French" in my choices—as in keeping key pieces in heavy rotation and purchasing trendy pick-uppers and wardrobe boosters every season or so—and, I'm not exactly a fan of either brand. Lanvin, for obvious practical reasons; H&M, because of how items in the store seem to have dwindled in quality and overall Wow! that was so ubiquitous and unique of the brand back in 2006. [Afterthought: Well, Lanvin is French after all. So maybe eventually, when I can afford couture et. al., I'd have a better appreciation for the brand.]

Promising. (And yes, you do get a hanger when you buy a piece from the limited edition line.)

At a brand identity seminar I'd attended at my old job, words that came up to describe the store were "low quality," "cheap," with the speaker brazenly declaring that if it weren't for China, H&M wouldn't even be possible. In recent years, the store has cultivated such a bad reputation as witnessed by run-of-the-mill frocks so close to being actual designer knockoffs...or at least that's what people in New York have been saying, more or less. I for one, used to really like the store, up until maybe 2007, when I noticed that the items were, indeed, not so great anymore, and had a "cheap" and "plastic" feel to them, especially with the accessories. Gone was that whole Swedish-Euro vibe that first drew me in when I initially got to know the store on my first trip to London and a succeeding trip to Milan (I still have and wear H&M accessories purchased from back then).

You also get a cute canvas garment bag with your purchase of a dress, or in my case, a t-shirt. (Or, you can politely ask the cashier for one, which I did.)

By the looks of it, Elbaz's new line promises to bring back that sense of quality and quirky-but-accessible fashion it seems to have lost amidst the mass production and plasticky neon accessories. But then, by all means do not take my word for it; I am no official authority in fashhh...ion. Plus, walking to where the Lanvin pieces were, I caught a glimpse of the regular accessories section and things seem to be looking up. I may just go back for that ballet-slipper pink floral statement necklace.

All that said, I hadn't seriously planned on being at the store to witness the hooplah surrounding the Lanvin for H&M collection. Yet, I do have "fierce fashionista" friends—former/current fashion editors, fashion students, etc.—who keep track of these things, and as if by osmosis, I am easily and automatically updated because if it were entirely up to me, I would only concern myself with food and home-related accoutrements, such as Giada de Laurentiis's collection for Target, you know...those kinds of things.

The smaller paperbag for the smaller pieces in the collection.

So, this morning, I discovered how the folks at H&M figured out a way to manage excited crowds by issuing color-coded wristbands that corresponded to specific timeslots. You had to be there early to get a wristband, along with some freebies. Well, I wasn't there that early; my friend/cousin-in-law, Happy David, gave me an extra wristband, and I had about 10 minutes to look at everything by the time it was my turn. I'm not kidding, I'd barely browsed the merchandise—which by noon had dwindled to a skeletal few—when someone announced, "four minutes." I got a cute embellished t-shirt and that was it. I'd originally wanted the yellow dress my other friend Kat Dy blogged about here but upon closer inspection, it didn't feel worth the splurge (plus, I'm still technically jobhunting, so $199 for a dress is a major no-no at this point). The shirt was a reasonable $39.95, considering the whole Lanvin thing, the embellishments, and the handmade feel to it.

I didn't have time to admire this embellished tee at the store, but when I tried it on at home, I found it to be quite fab. It can be dressed up or down; worn both in cold and warm weather. Now, how to wash it...

Labels: career, fab friends, fashion, home and living, New York, New York minutes, something French, stuff I buy

I've just received a copy of the newest IKEA catalog in the mail and I'm telling you, nothing—not even the spiffiest, clearest computer screen—can beat the feel of paper and flipping through the printed material. Having it in your hands, going from page to page; going back a couple of pages...

Now, when it comes to furniture and interior design, I'm pretty much democratic in my tastes (at this point, I have to be!). I like how IKEA mixes high and low price points along with modern and playful designs. From gigantic baroque-inspired mirrors framed in solid wood, down to cheap-'n-cheerful lamps, storage bins, and wine glasses. I've pored over most of the book already, and here are a few of my favorites. You may also browse the catalog online, by the way, where I grabbed these screenshots. Enjoy!


Screenshots from http://onlinecatalog.ikea-usa.com.

Labels: 30-Day Blog Challenge, home and living, kitchen gadgets

Labels: 30-Day Blog Challenge, fab friends, fashion, food, home and living, New York, New York minutes

One of the reasons I put off blogging for so long, aside from a sense of overwhelm and amazement surrounding my recent wedding, was that I also couldn't decide between moving to a new blog address, AllMySugar.com, or staying here at NyMinuteNow.com, business as usual. On one hand, I felt that I was outgrowing this space, and it didn't help that I've been barely in NYC this past year. And on the other hand, this blog has made so many ties online and offline that moving web addresses almost feels like actually moving offices, or even houses. From the customized sidebars, blogging series, to of course, the posts themselves...there is so much history here.

So by the looks of it, I'll be writing my food-related entries there, in the same way I started posting my beauty articles at BeautyintheBigApple.com.

Think of it as spring-cleaning my online life, or opening up a new home for these thoughts that I like to share with the world, or for a handful of friends who check in every now and then. Also, as my Yummy.ph blog features all baking-related posts, I can use the new space to talk about the other things I make that don't require an oven. I'll also channel all my Mystic Pizza dreams and talk about places where they serve good (or bad) food, have great (or not so great) service, and so forth. We'll see how it goes!

Labels: chocolate, dessert, food, home and living, recipes, Yummy

[Reposting from "Baked!" at Yummy.ph ("Perfect Muffins") January 21, 2010]

If there’s one baked treat that has proven to be the most elusive, I would say it would be muffins—blueberry ones, in particular. Sure, in the past I’ve made banana chocolate chip "muffins" from a basic banana bread recipe; or even airy chiffon vanilla cupcakes, but those are quite different from the honest-to-goodness breakfast domes—perfectly crusty outside, cakey and crumbly inside—that we all look forward to in coffee shops and bakeries.

It has taken me a year to finally come up with blueberry muffins I would be proud to share with the world. After dozens of flat, sunken disasters, I’ve deduced that there are two essential things a home baker must have when broaching the crusty/cakey-dome territory: a kitchen weighing scale and an oven thermometer.

For two reasons: One, a good weighing scale—ideally digital with a ‘zero’ button—ensures precise proportions of ingredients, in the same way as using measuring spoons for baking powder and baking soda help achieve perfect leavening balance in the recipe.

Two, just as one would tediously measure dry and wet ingredients, one should also factor in the right oven temperature. In the recipe I’d modified below, "Good Eats" host Alton Brown recommends preheating the oven to 380°F and raising the heat to 400°F upon placing muffins inside the oven. This temp-tango is achievable with the use of an oven thermometer. And even if one’s kitchen is equipped with an electric oven, a proper temperature reading helps a baker gauge oven calibration and watch out for maintenance or repair requirements.

Good news is, these two initially unnecessary kitchen gadgets aren’t ultra-pricey investments: My thermometer from Landmark cost less than P400, and the digital scale from the department store set me back around P980—worth the mini-splurge considering a can of Comstock blueberries from the grocery, or a bag of frozen ones from Healthy Options are way too precious to be tossed in the trash if the muffins fall flat or form undesirable concave dips in the middle.

That said, baking truly is a numbers game. But for every patient participant, the rewards can be very fulfilling—and delicious.

Blueberry Muffins

Yield 12 medium-sized muffins or 6 extra-large ones Prep Time 15 minutes Baking Time 15 to 20 minutes


1 cup plain yogurt (or two 125-gram packs of Nestle Creamy yogurt)
1/4 cup vegetable oil
1/2 cup sugar
1 small egg

6.25 ounce cake flour
pinch of salt
1 teaspoon baking powder
1/2 teaspoon baking soda

3/4 cup blueberries (or 1 can of Comstock blueberries, drained); reserve 1/4 cup for the topping


1 Use a fine sieve or a regular strainer lined with cheese cloth to drain extra liquid from yogurt. You’ll end up with about half a cup of thick yogurt. Set aside.

2 Preheat oven to 380°F. Grease a 12-cup muffin pan with oil or cooking spray, or use cupcake liners for easy removal and cleanup.

3 In a medium bowl, sift all dry ingredients together and discard tiny leftover lumps.

4 In a large bowl, blend yogurt, vegetable oil, sugar, and egg until pale yellow. You can either use a hand mixer or large whisk for this.

5 Add dry ingredients and stir for exactly 10 counts. Do not overmix or you’ll end up with holes—or ‘tunnels’—inside the muffins. Gently fold in 1/2 cup of blueberries into the batter for 3 counts and stop immediately. (Don’t worry about the flecks of flour, they’ll disappear during baking.)

6 Pour batter into muffin cups and top each one with a small mound of berries. Place in the oven and raise temperature to 400°F.

7 Bake for 15 to 20 minutes. Turn pan around after seven minutes to distribute heat evenly. Muffins are ready when a toothpick inserted comes out clean or lightly crumbed.

8 Let muffins cool inverted on a parchment paper-lined wire rack. Store in a Ziploc bag in room temperature for the first two days, and transfer to the refrigerator if storing longer.

Labels: dessert, home and living, kitchen gadgets, recipes, stuff I buy, TV shows, Yummy

[Reposting from "Baked!" at Yummy.ph, December 7, 2009]

Since October, I've made several batches of buttermilk biscuits, mostly on weekends. They're great for breakfast—with tart orange marmalade and fluffy scrambled eggs—or for random snacking—plain or with strawberry jam.

Buttermilk is relatively easy to find in big grocery stores in the U.S. In Manila on the other hand, a quick Google search yielded me the following (very ingenious and convenient) substitutes:

• 1 tablespoon lemon juice or vinegar plus enough milk to make one cup; let stand for 5 to 10 minutes.

• 1 cup milk and 1 3/4 tablespoons cream of tartar

• yogurt or sour cream


As in the first case, instead of lemon, today I experimented with calamansi juice. And so far, the results have turned out great, nothing strange or extremely funky and sour—just flaky, buttery rounds of breakfast goodness.

Here's the Buttermilk Cheddar Biscuit recipe from Ina Garten, which I normally use:
[source: FoodNetwork.com ]

2 cups all-purpose flour; add more as needed for the board
1 tablespoon baking powder
1 ½ teaspoons kosher salt (or 1 teaspoon iodized salt)
12 tablespoons cold unsalted butter, diced
½ cup cold buttermilk, shaken
1 cold extra large egg
1 cup grated extra sharp Cheddar
1 egg beaten with 1 tablespoon water or milk
sea salt, optional

(Note: The original instructions call for a mixer. Below is the modified version easily done by hand.)

1 Preheat the oven to 425°F. Line a metal sheet pan with parchment paper (or the locally available, Glad Cook ‘n Bake).

2 Place 2 cups of flour, the baking powder, and salt in a large bowl. Using hands, work in the diced butter into the dry mix until the butter is the size of peas.

3 In a small cup, lightly combine the buttermilk and egg. Pour the wet mixture onto the flour-and-butter mixture only until moistened (you’ll most likely have a little extra liquid left).

4 In a small bowl, mix the Cheddar with a small handful of flour and add this to the dough until roughly combined.

5 Dump out onto a well-floured board and knead lightly about six times. Roll the dough out until about half an inch thick throughout. Cut out rounds with a biscuit cutter, or slice even-sized rectangles using a sharp, floured knife. Transfer onto sheet pan and brush the tops with the egg wash; sprinkle with salt if desired.

6 Bake for 20 to 25 minutes until biscuits are browned and cooked through (for a smaller batch, lessen baking time). Serve hot or warm and store in zip-top bags or in an airtight container.


Mariel Chua is Yummy.ph's official baking blogger. For breakfast, she scrambles eggs in hot olive oil sprinkled with red pepper flakes. To finish, she grates Cheddar cheese on top while the eggs are still steaming hot. On random occasions, she uses Gorgonzola.

(Orange marmalade photo courtesy of Smuckers.com)

Labels: food, home and living, recipes, Yummy

[Reposting from "Baked!" at Yummy.ph, November 2009]
I was around eight years old the first time I realized I could feed people with the things I whipped up in the kitchen. Carpenters were renovating our home (my parents bought our house barebones, with gray walls and hardly anything built in). I went into the kitchen to toss some flour and water to make my own Play-Doh and as an afterthought, decided to flatten and toast it in a hot pan and then finally coating it in sugar. One of the carpenters ate it, which I found really amusing—and gross, because to me, it was play-dough!

Before that, I spent weekends and summers at my aunt’s bakeshop. She let me tinker around and even let me use her candy thermometers, trays, and random ingredients—even the expensive ones. I made my own pink lollipops wherein I boiled sugar and water and waited until the thermometer pointed to ‘hard crack’; put in a few drops of red food coloring; poured the scorching mixture onto metal sheet pans; and then lay Zest-o straws over the hot sugar, slightly melting them in the process. I also watched my aunt create intricate Teenage Mutant Ninja Turtle birthday cakes, and she let me make my own cheese candies and butter frosting to decorate a small cupcake (or two) to take to my best friend’s house on a playdate. Thanks to her, I became aware at an early age how delightful and delicious butter could be (as opposed to lard or shortening).

Over the years, I would be in and out of the kitchen. But it wasn’t until these last two years that I’ve seriously perused a career in food. The plans may still be blurry at this point, but so far, I’ve taken to blogging plenty of times about the things I’ve made in the kitchen. Food was always in the background, no matter what job I held. Well, at some point, I did work in a restaurant as a hostess and maître d’ during my early months in New York. And when I started working in an office again, I brought freshly-baked banana chocolate chip muffins and nutella to share with colleagues. When I found myself jobless, I baked more muffins and brownies as I nursed my wounded ego and jumpstarted my freelance career.

Fast-forward to more than a year after and much to my delight, I was recently called in to blog for the new and improved, Yummy.ph! So here I am, chronicling my foray into the baking world, with lots of sweet (and at times savory) musings along the way.

As if right on cue, my mother also gifted me with a brand new Kitchenaid stand mixer: the 90th Anniversary Edition in Candy Apple Red. Certainly I no longer have an excuse to not officially tinker about in the kitchen. So far, since it arrived, I’ve made chocolate cake, buttermilk biscuits, carrot cake, lemon vanilla cake, chocolate chip cookies, and oatmeal raisin cookies with it. And I can’t wait to talk about and share with you all these sweet treats. Meet you back here next week!

Labels: childhood, dessert, family, food, home and living, New York, New York minutes, work, Yummy

In the same vain as I'm never going to eat nachos drizzled with melted cheese and jalapeños with a fork, etiquette has plenty to do with common sense. And for whatever is written here, I suggest taking it all with a grain of salt.

To quote from Papa:

"The best way, forever, is to grab the chicken and chomp. I learned that there are so many useless information is this part of the galaxy and I coped better when I fixed on the big things. Max Fried Chicken just provides water to wash your hands after eating. I listen to successful people—free guide to fortune... Now, to Farmville!"


American vs. Continental Dining

Prior to reading The Little Book of Etiquette by Dorothea Johnson I had no idea that there were two ways to handle one's fork and knife. I'm tempted to just scan the illustrations, but I don't want to deal with copyright issues (and I'm lazy). I'll try to break them down as simply as I could.

The American way is to hold the fork in a downward slope, gently slicing food with the knife ("Don't saw back and forth at your meat with a knife. Stroke the knife toward you."). After cutting, place it down the edge of your plate, sharp side facing in. Switch the fork on your left to your right and hold it like a pencil. Convey food to your mouth as you would a mini-shovel.

The Continental way, on the other hand, has the diner holding both knife and fork throughout the meal. "After the food is cut, your knife to secure it on your fork. Bring the fork, tines down to your mouth by twisting your wrist and raising your forearm slightly."

If that sounds confusing, I'm sure a quick Google will yield some helpful images. As for me, I've managed to combine the two ways without realizing it. Now knowing this, does it mean I'll have to choose?


The 'Fish' Way

I'd been holding my knife like a pencil all these years, after learning this was the proper manner of doing so. It turns out, this is the way one is supposed to hold the knife when eating (and maneuvering) fish. Good thing I've eaten mostly seafood in the past decade.

For poultry and other meats, "the knife is not held like a fish knife because more leverage is needed for cutting." So do as you would when slicing vegetables on a cutting board, except stick your pointer finger forward to steady the knife. "Cut only one piece at a time."


Going Back for Seconds

This I needed to know: The photo above is how one should leave silverware on the plate when taking a breather or leaving the table with the intention of coming back to pick up where one left off. "A highly trained server will not remove your plate with the fork and knife crossed. This is a universally known silent signal indicating the diner has not finished and is only resting."


Bread and Butter

• "Do not pull the roll in half." (I am sooo guilty of this!)
• "Break off only one bite of your bread or roll at a time, then butter it with your butter spreader and eat." (This, I do, after I've pulled the roll in half, ha!)
• "Do the buttering on your plate, not in your hand." (Oops.)

Johnson advises that should the person on your left commandeer you bread plate, don't call him or her on the faux pas and instead, use your dinner plate for bread. "Resist the urge to take the bread plate on your right and confuse others."


Other Random Tips
(...and Tipping)

"Before you sit down, approach each person at the table whom you have not met beforehand. Extend your hand and introduce yourself, greeting guests you already know by name."

"White wine glasses are held by the stem and red wine glasses by the bottom of the bowl when one is at a seated dinner. Leave the wine swirling, gargling and stem maneuvers to the oenophiles."

"Tips are supposed to be a reward for services performed, as well as a supplement to an employee's income. The average gratuity is 15 or 20 percent (before taxes). A larger gratuity should be left for extraordinary food or service."

A Lesson in Etiquette (Part 1)

Image courtesy of Amazon.com

Labels: books, etiquette, family, food, home and living

When it comes to table manners and proper social conduct, I don't consider myself completely ignorant. After all, plenty past luncheons, dinners, and events had required some form of proper decorum from my end, and as a child of the 80s and 90s, I knew early on from watching Pretty Woman that one used utensils from the outside in.

When my uncle—a self-made man—got together with my aunt who was from an old-rich family, my cousins and I (we all lived under one roof) benefited from a lesson or two on refinement. Tita Joan (pronounced 'Jone'), became our second mother, teaching us about manners and the good life by way of Julie Andrews in The Sound of Music. She taught us by example—never ever in a condescending way—and through countless invitations to dine at her parents' home wherein household help served meals from our right and cleared the plates from our left. (Or was it the other way around? Now you see why I needed the book above?)

Personally, apart from Tita Joan's open-minded and introspective outlook in life, I can mostly recall her culinary influences: chicken baked in paprika, how to properly sear meat ("Don't flip it about."), good mustard and marmalade, and so forth. She also taught me to eat Boursin and Havarti cheese; and for many years, I couldn't tell them apart. And because of her, when I had my own apartment and didn't really have a lot of money, I still went to Mandarin Hotel for the walnut multigrain bread.

That said, I always still get curious about other fine things in life, including the study of etiquette. So when I picked up the mini-book, The Little Book of Etiquette by Dorothea Johnson, I may have as well called myself ignorant all these years.

Here are some pointers that called out to me, including so many things I didn't know. Please feel free to add your own tips via the comment boxes, we all could use a new reminder or two. And as I write this, I realize the book covers a lot of ground with enough material to be discussed, so I'll do a mini-series as I blog along.

1. "Do try a little of everything served to you unless you know you are allergic to it."

I first caught wind of this dining 'Do' when I noticed almost a decade ago how my friend, Simon (my mentor Marie's boyfriend) never declined on snacks or food I offered him. This habit of his slowly clued me in that he was doing this out of good manners. After all, he always struck me as someone who had impeccable decorum—always tactful and refined.

2. "Blot your mouth before taking a sip of water."

Now I think I've been doing the opposite way, patting the napkin over my mouth after drinking from the glass. From now on, to be safe, I am going to blot twice: before and after.

3. "Do take medicine discreetly, preferably away from the table. If you must take medication at the table, do not mention it to anyone."

This is a good reminder for my Tempra and Claritin moments.

4. "Do remove alien objects from your mouth with your fingers and place them at the edge of your plate."

Good to know because I'd always assumed one had to use her fork or spoon to do this.

5. "Don't place personal items such as purses, briefcases, and glasses on the table. A small purse belongs on the lap and large purses near your feet."

And I'm adding phones to this list. I'm also guilty of placing my mobile next to my plate, so again, this is a good reminder not to. Also, those nifty jeweled bag hooks from CMG come to mind; must get one of those.

More table etiquette tips tomorrow, plus, what my dad had to say about all of this!

A Lesson in Etiquette (Part 2)

Image courtesy of BarnesandNoble.com

Labels: books, etiquette, fab friends, family, food, home and living, work

In case you're scoping the scene for personalized items for the upcoming gifting season ahead, check out Ecustomwear.com for cheap custom t-shirts, bags, towels, hats, and caps that can be personalized with you brand logo or whatever slogan or statement tee you have in mind.

If I were in Manila, I would head straight for Divisoria for cheap t-shirts and plain tanks I could embellish with beads, crocheted flowers, or even sparkly gems. But for now, this online resource for custom t-shirts and other silk-screen-ready products may be a viable option. I'm curious about the towels, robes—and even the aprons(!) that can be embroidered and personalized, which reminds me of those Personalize it! booths in the mall back in the 90s. Does anybody know if they are still around?

During a family reunion earlier this year featuring an excursion of sorts in three places out of town, one of my aunts—who hosted us in the second and third location—left embroidered towels, each with our own initials, on the beds. Such a lovely gesture, not only because it was unexpected, but also, who doesn't love new towels and, as an icing on the cake, with one's initials? It's a treat from ages past that I am only too happy to indulge in.

Labels: home and living, online shopping, pro-blogging