Chicken and Vegetable Soup


I make chicken and vegetable soup frequently.  I love soup anytime of year and I love veggies.  I'm rarely satisfied by the amount of vegetables in restaurant soups.  Making soup is also a fantastic way to rid yourself of the odds and ends in your fridge; this was the case here as I threw in a small head of broccoli, a leftover chunk of Napa cabbage, and a few handfuls of spinach.

Halloween Weekend

My friends and I had some good old-fashioned Halloween fun this past Saturday.  We painted our faces, stuffed our bellies, watched a horror/comedy, and sliced up a pumpkin or two.



I kind of regret not painting my whole face but this was after trying my hand at another mask (involved lots of bright red lipliner) and scrubbing it all off.  Inspiration is pictured to the right (Crystal Overload).  Next year I'm definitely buying some liquid latex and experimenting with the gory looks on YouTube.  [Disclosures]

Makeup used: black e.l.f. eyeliner, some cheap matte brown eyeshadow, white eyeliner, Jordana Fabu Liner liquid eyeliner pen for the "cracks"  (love this eyeliner, makeupalley), baby powder


Fuyu Persimmon Pie


persimmon pie

There are two types of persimmon typically available in the U.S.:  hachiya and fuyu.  Hachiya are an astringent variety, meaning they contain very high levels of tannins when unripe.  An unripe hachiya is bitter and can leave a thick mouth-feel after a bite ("furry").  Shaped like acorns, hachiya are also extremely soft when ripe.  The texture of the fruit is jelly-like and very squishible.

The more common variety I see in Northern California is the fuyu and this is the type I'm using in my persimmon pie.  This pumpkin-shaped, non-astringent variety can be eaten at varying levels of ripeness, depending on your preference, and is as crisp as an apple.  Though edible, I am not a fan of the stiff skin.  However, if my older sister, Kim, is around or my mom sees me throwing it away, I must eat it lest they mock me for throwing away the vitamins (my god, the vitamins!).


Here you can see the varying size difference in fuyu.  The little guys on the left are from my brother's tree.  The taste of them are deeply honeyed and the flesh is darker in color in comparison to the one on the right, which is from a different tree.