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There were times when holding a chai latte in my hands and sipping the deliciously soft foamy milk, I wondered what all of "this" means. I reached a temporary conclusion that life consists of our experiences, thus I can't live your life and you can't live mine. So why hog the experience?

In this blog, I try to capture bits of "ma vie" via music, quotes, and pictures. And I occasionally tweet @thanh_h .

So next time when you see a girl with a foamy mustache sitting in a certain coffee shop who's staring blankly at the window, approach her to say hi... because it's probably me.

(via babyknuckles)

(via babyknuckles)

venerablefare:

Perfect French Fries
I’m so thrilled to have found this recipe. I saw it on No Reservations with Anthony Bourdain and thought it was perfect.
So, here it is: The perfect french fries courtesy of Executive Chef Carlos Llaguno via Anthony Bourdain.
“Les Halles is famous for their fries. Executive Chef Carlos Llaguno shows us why. Carlos gives a full tutorial on how to make what Anthony Bourdain calls the “best french fries in the world.”
Total Prep: Serves 4
Ingredients
4 Idaho potatoes, big, long ones
2 quarts or more peanut oil to fill fryer (or pot)
Table salt
Equipment
2 large bowls
Deep fryer or heavy-bottomed pot Skimmer or wire basket (if using a pot)
Baking sheet
Towel
Step 1: Prep
Fill a large bowl with ice water. Peel the potatoes and cut them into 1/2-inch thick sticks. Put them immediately into the bowl of ice water to keep them from oxidizing. Leave them in the water anywhere from 30 minutes to overnight, then rinse well in cold water to take out a large amount of the starch.
Step 2: Blanch
In a deep fryer or heavy-bottomed pot, heat the oil to 280°F and cook the potatoes in batches, about 6 to 8 minutes for each batch, until they are soft and their color has paled from opaque white to a semi-translucent white. Do not get impatient and yank them out early. Remove them from the oil with the skimmer or wire basket and spread evenly on the baking sheet. Let them rest at least 15 minutes.
Step 3: Fry
Bring the oil up to 375°F, no hotter, no cooler. Fry the blanched potatoes in batches for 2 to 3 minutes, each, or until they are crispy and golden brown. Remove from the oil with the skimmer or wire basket, shake off the excess oil.
Step 4: Serve
Immediately drop the fries into the other large bowl, which has been lined with a clean, dry towel. Add salt to taste and whip out the towel. Toss the fries around in the bowl and serve while still hot.

venerablefare:

Perfect French Fries

I’m so thrilled to have found this recipe. I saw it on No Reservations with Anthony Bourdain and thought it was perfect.

So, here it is: The perfect french fries courtesy of Executive Chef Carlos Llaguno via Anthony Bourdain.

“Les Halles is famous for their fries. Executive Chef Carlos Llaguno shows us why. Carlos gives a full tutorial on how to make what Anthony Bourdain calls the “best french fries in the world.”

Total Prep: Serves 4

Ingredients

4 Idaho potatoes, big, long ones

2 quarts or more peanut oil to fill fryer (or pot)

Table salt

Equipment

2 large bowls

Deep fryer or heavy-bottomed pot Skimmer or wire basket (if using a pot)

Baking sheet

Towel

Step 1: Prep

Fill a large bowl with ice water. Peel the potatoes and cut them into 1/2-inch thick sticks. Put them immediately into the bowl of ice water to keep them from oxidizing. Leave them in the water anywhere from 30 minutes to overnight, then rinse well in cold water to take out a large amount of the starch.

Step 2: Blanch

In a deep fryer or heavy-bottomed pot, heat the oil to 280°F and cook the potatoes in batches, about 6 to 8 minutes for each batch, until they are soft and their color has paled from opaque white to a semi-translucent white. Do not get impatient and yank them out early. Remove them from the oil with the skimmer or wire basket and spread evenly on the baking sheet. Let them rest at least 15 minutes.

Step 3: Fry

Bring the oil up to 375°F, no hotter, no cooler. Fry the blanched potatoes in batches for 2 to 3 minutes, each, or until they are crispy and golden brown. Remove from the oil with the skimmer or wire basket, shake off the excess oil.

Step 4: Serve

Immediately drop the fries into the other large bowl, which has been lined with a clean, dry towel. Add salt to taste and whip out the towel. Toss the fries around in the bowl and serve while still hot.

I wanna play rock baseball on the Trans Labrador Highway, in the middle of no where.

These are mine for the walking.  

These are mine for the walking.  

“The music continues its fiery revolution all around us and there is a girl inside of me that wants to give in to the fanatical beat — she wants to dance wild and free all around the thumping room, but unfortunately that girl’s in me, not me.”

The Sky is Everywhere by Jandy Nelson (via: make-me-smile) (via quote-book)

Nomadic - Rhapsody

Packing every morning, traveling for most of the day, and sleeping at different motels every night, i feel like a nomad…

Cheers to an awesome interview with some members of the ALT crew. www.facebook.com/altproject

Cheers to an awesome interview with some members of the ALT crew. www.facebook.com/altproject

artinmycoffee:

coffee heart (via Laperussa)

Coffee and love!!!

artinmycoffee:

coffee heart (via Laperussa)

Coffee and love!!!

a little country music for a late night.  

You’ll Think of Me by Keith Urban