My Going Away Party tonight @ 111 Minna (SF)

Almost 100 RSVP’s confirmed in my email alone. Yup, it’s going to be a good one.

$5 before 10:30 on Guestlist / $10 after. GET THERE EARLY!

Revenge is like prescription medication:

A little can cure you, a lot can kill you, and you should avoid getting hooked. And, like medication, it’s often best if you can do without it altogether. But if you must have a dose, the best approach is: Get even, get over it, and get on with your life.

White Chocolate Raspberry Cheesecake

It’s Friday and I’m feeling sweet :)

Amount Per Serving Calories: 412 | Total Fat: 28.3g | Cholesterol: 101mg

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

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This made my day. Thank you :)

Chicken* Panang Curry

Amount Per Serving Calories: 303 | Total Fat: 17.6g | Cholesterol: 85mg

Ingredients

• 1/2 cup peanut sauce
• 2 teaspoons curry powder
• 1 tablespoon oil
• 1 lb cooked chicken, cut into bite size pieces
• 1/4 cup coconut milk
• 4 kaffir lime leaves
• 1/4 cup coconut cream
• 1 tablespoon fish sauce (optional)
• 1 tablespoon lime juice
• 2 teaspoons soft brown sugar

Directions:

1. Mix the peanut sauce and the curry powder.
2. Heat the oil in a wok or large frying pan; add the onion and the peanut/curry mixture.
3. Stir over medium heat for 2 minutes.
4. Add the coconut milk and bring to a boil.
5. Add the chicken and lime leaves to the pan; reduce the heat and cook for 15 minutes.
6. Remove the chicken with a wire mesh strainer or slotted spoon.
7. Simmer the sauce for 5 minutes or until it has reduced and quite thick.
8. Return the chicken into the pan.
9. Add the coconut cream, fish sauce (optional), lime juice and brown sugar; cook for 5 minutes.
10. Serve with Rice.

* You can use beef instead of chicken. Add some shrimp if your’e feeling dangerous.

Brrr...

It’s 6:03AM, I’m running on one hour of sleep, and every single part of my body is exhausted. I should be bear hugging my bed, drooling on my pillows, and dreaming dreams I can never remember. Instead, I’ll sit here at my kitchen table, thinking these fingerless gloves will keep me warm while I type. I don’t usually like to write in here, but I think I can make an exception this time. Hopefully it’ll put my heart at ease.

In about five days, on February 1st, it will mark one year since moving to San Francisco. It will also be the day I take my one-way ticket to SFO International Airport and fly back home to San Diego for good. siiiggghh…

When I moved to San Francisco, I convinced myself I was doing it for good reasons. It’s hilarious how reckless we can be as humans when emotions are involved. Truthfully, I moved 500 miles to be closer to a boy I fell in love with, who ultimately became the boy I now look at with utter disdain. Must be the toll I pay for watching so many Romantic films and trying to live them. After replaying the last few months of our relationship, I’m surprised it lasted as long as it did. It’s really hard to let go of someone you love, especially when you hold onto every happy moment, thinking you could go back and relive them. Tsk, tsk, tsk. How foolish of me.

Three months have passed. So is it too soon to be dating other guys? No. The wounds are still a bit fresh, but when your hearts been shitted on as much as mine, worrying about what other people think becomes less of a concern. At least one thing I can be thankful for since coming out of the break-up is knowing exactly what I DON’T want.

Moving on…

The past 12 months in San Francisco has truly been a blessing: The beautiful people I’ve been lucky enough to encounter. Putting down the remote and enjoying all the unmaterialistic things this world has to offer. Most importantly, discovering so many great things about myself. No more selling myself short. I am destined for something bigger than I can imagine, it’s just a matter of how I’m going to take the steps to get there. Although moving back home will be a small step back, I’m sure in the long run it will help me take a big leap forward. This year I’m going back to school, I’m going to travel, I’m going to be selfish and be happy for once.

Well, the sun is rising, and the candle is finally burning out. Looks like I’ll be joining it. Goodnight. Good morning. Whatever.

White Cheese Chicken Lasagna

Amount Per Serving Calories: 437 | Total Fat: 24.7g | Cholesterol: 93mg

Ingredients

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.