Friday, July 25, 2014

Simple Summer Outfit Post-Baby


About two months ago, my life was indelibly altered.  Our little family grew by one tiny, feisty little being who filled us with overwhelming love and joy.  My six weeks of maternity leave literally flew by, and before I could blink I was already back at work, finishing my last couple weeks of residency and starting my new fellowship.  I spent the first 21 days of maternity leave on lock down at home, forbidden to leave the house - part of a Korean tradition where the new moms rest and eat bucketloads of seaweed soup as part of the healing process from the delivery.  Over two months later, I still don't quite feel back to my normal self, but I feel unbelievably lucky to have a healthy, smiley little girl. 

I wore this simple outfit to one of my best friend's baby showers, one of my first social outings since giving birth.  I've quickly learned the hurdles of nursing wear, which similar to maternity wear has its own annoyances.  I ended up bringing my baby bear, so a dress was out of the question because it would make it impossible to feed her.  Hence, I ended up with separates with a loose top that could be easily lifted up.  I'm still in my maternity bottoms but thankfully my pre-baby wardrobe had plenty of flowy tops.












Silk tank: Theory (old).  Confetti skirt: Zara (old).  Heeled sandals: Celine.  Ring: Cartier Trinity Ring.  Handbag: Fendi 2 Jours Medium in Dove.

Thursday, July 17, 2014

Bump


Well the title says it all and I'm so excited to be able to finally share the news with you!  We've crossed the halfway point and my bump is just starting to show (highly dependent on clothing, posturing, and proximity to my last meal).

Early on in my pregnancy, my friend Deb told me that the 3 trimesters can be described as dreary, cheery, and weary.  I can't comment yet on the third trimester but the first two are pretty accurate descriptions!  While I was fortunate with just a brief stint of morning sickness, the first trimester was definitely dreary.  There was a constant level of exhaustion.  There is also a nagging worry that I think lingers throughout until the baby is born healthy and in your arms.  The exhaustion and worry combined with working full time and pretending like everything is normal adds to the dreariness.  The second trimester, however, has been very cheery!  Increasing energy levels, the emerging bump, and feeling the baby's first kicks all make the recent weeks much more enjoyable.

My clothes are definitely getting tighter and tighter and I'm already feeling the challenge of dressing my changing body.  Let's just say I've had to resort to some creative ensembles over the past few months.  Now that the secret is out, I can't wait to share more with you in the months to come!




Dress: River Island via ASOS. Nude sandals: Zara. Bracelet: Sarah Chloe
Crossbody satchel: Mulberry 'Alexa'. Sunglasses: Coach (old).



Tuesday, July 8, 2014

Peach and Strawberry Crumb Pie


Hello everyone!  It has been over a month since our last post and there's no one to blame but myself.  In my defense, the past month was incredibly busy with Mr. J and I moving into a new home.  Fortunately, we were able to get the majority of our stuff unpacked and organized so we could enjoy the 4th of July weekend.  Our long weekend was just one BBQ after another (no complaints here!).  We hosted the first get together and my friend Vero brought over a delicious peach and raspberry pie from Mission Pie.  With a ton of fresh peaches on hand, I decided to make my own peach pie, swapping out the raspberries for strawberries.  And not to toot my own horn, but this pie was absolutely delicious!  The slightly tart strawberries really complemented the bright peach flavor and the crumb topping paired with a scoop of vanilla ice cream is just drool-worthy.


Peach and Strawberry Crumb Pie

Pie crust recipe here

Ingredients
For the filling:
3-4 large peaches, peeled and cut into 1/2 inch pieces
1/2 pint of fresh strawberries, hulled and sliced in quarters
2 tbsp brown sugar
2 tbsp all-purpose flour

For the crumble topping:
1/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup old-fashioned rolled oats
6 tbsp cold unsalted butter, cut into small pieces

Directions
In a small bowl, combine the flour, brown sugar, and rolled oats; using your hands, work in the butter until large clumps form.  Cover and refrigerate until ready to use.

In a large bowl, toss together the sliced peaches and strawberries, flour, and brown sugar until combined.  Set aside.

Preheat the oven to 375 degrees F.  Roll out a single pie crust into a 12-inch circle on a floured surface to prevent sticking.  Transfer to a 9-inch pie plate and trim the edges.  Crimp the edges with your thumb and index finger.  Transfer the peach and strawberry filling to the pie shell.  Break the crumble into medium to large size pieces and sprinkle evenly over the top of the pie.  Place pie on the middle rack with a lined baking sheet underneath to catch any juices that spill over.  Bake for 1 hour 15 minutes, until the juices are bubbling and the crumble top is golden.  Cool on wire rack and serve with a generous scoop of vanilla ice cream.


Tuesday, June 3, 2014

Checked



Sarah snapped these pictures of me before dinner during my LA trip over a month ago.  So much has happened since then...most notably the arrival of Sarah's precious baby bear, just in time for Mother's Day!  I feel like May was a complete blur with two out-of-town weddings, Mr. J and my 7 year wedding anniversary, a trip home to see my family, and graduation festivities for this year's residents.  Every weekend and every minute of free time was booked.  While it was fun, I am definitely looking forward to catching my breath in June.






Top and bottom: Zara (here and here). Red clutch: Rebecca Minkoff (old). Black pumps: Zara (old) (time for an upgrade?).

Monday, May 26, 2014

Neon Skirt at 37 Weeks


Towards the end of my third trimester, I was getting sick of my maternity wardrobe.  You can only wear the same black pair of stretchy pants so many times.  I dove back into my pre-maternity wardrobe again for this outfit.  This neon embroidered skirt has a nice elastic waistband that could stretch over my belly.  It was also perfect since I wore this outfit to eat a delicious meal at Faith and Flower, a newer restaurant in downtown LA.  The elastic waistband allowed me to indulge in no less than three desserts.  Such a beautiful restaurant too!





White blazer: Zara.  Maternity black t-shirt: Old Navy.  Neon embroidered skirt: Anthropologie 'Electric Vines Skirt' (old).  Silver necklace: Shopaholic Sample Sales.  Black and white clutch: Stephanie Johnson.  Silver mirrored wedges: Christian Louboutin.

Thursday, May 22, 2014

Work Outfit Series: Under My White Coat #6 (Maternity Edition, 37 Weeks)


I have always been drawn to loose, flowy tops (Carolyn has always described my style as a little boho), which ended up being fortuitous since I was able to fit into many of them well into my third trimester.  I used to tuck this silk leopard print shirt into pencil skirts and slim cut pants during my pre-pregnancy days.  During pregnancy, I've chosen to wear it loose and untucked, but somehow the silk material allows for it to still appear professional.  

Here I paired them with my J.Crew Minnie trousers in the maternity cut, which have these discreet side elastic panels.  I'll definitely be wearing them post-pregnancy too!  These were a bit of a maternity-splurge, as my general philosophy throughout this pregnancy has been to spend as little as possible since I'd only be wearing these items for a few months.  And for those that are curious, I bought them in my pre-pregnancy J.Crew size around week 14 during a 30% off sale, and they fit me throughout my second and third trimester.  I wish they were just an inch longer as they sometimes appear a little too cropped, but for the most part, they're a higher quality work pant that you can easily wear multiple times a week.







Silk leopard-print tie shirt: French Connection (old).  Black trouser: J.Crew Minnie Maternity.  Handbag: Fendi Medium '2Jours Elite' in Dove (birthday gift from Dr. S!).  Studded flats: Stewart Weitzman 'Nubeads' Flats (on sale!).

Monday, May 19, 2014

Lemon Cream Tart


I obviously can't get enough of lemons (witness here and here), and here is yet another lemon-based recipe!  Yes, I have an addiction.  

If you've been to San Francisco and haven't been to Tartine Bakery, you are truly missing out.  Yes, there's always a line.  But those buttery almond croissants and morning buns are truly worth the 15, sometimes 45 minute wait.  They also make a stellar lemon cream tart that's also to-die-for.  Here's my version below that I brought to a girls' night get-together.  This time I used a seriously time-saving frozen crust from Trader Joe's and adorned that lemony goodness with fresh raspberries.






Lemon Cream Tart (from Tartine) makes a single 9" tart





Ingredients:

1/2 cup + 2 tablespoons lemon juice
3 large eggs
1 large egg yolk
3/4 cup sugar
Pinch of salt
1 cup (2 sticks) unsalted butter
1 pre-baked tart shell at room temperature



Directions:

Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer.

Combine the lemon juice, whole eggs, yolk, sugar, and salt in a stainless steel bowl that will rest securely in the pan above the level of water.  Make sure you keep stirring or else you were cook the eggs into hard little pieces!

Place the bowl over the saucepan and whisk until the mixture becomes very thick and registers 180° F on a thermometer, about 10 to 12 minutes.  It should thicken to the point that your whisk leaves a trail through the curd.  Remove the bowl from over the water and let cool to 140° F, stirring from time to time to release the heat.

While the mixture is cooling, cut butter into 1 tablespoon chunks. When the cream is ready, pour it into a countertop blender (or I used a food processor). With the blender running, add the butter 1 tablespoon at a time, blending after each addition until incorporated before adding the next piece. The cream will be pale yellow and opaque.

Pour the cream into your pre-baked tart shell and cover with plastic wrap.  Cool to room temperature and then place in the refrigerator to chill for several hours.  Once cooled, place fresh raspberries over the entire tart, and dust with powdered sugar immediately before serving.





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