Haircut

I photograph headshots and I cut hair...What?

The first one probably comes from when I used to work in a photography studio. I don't own fancy equipment and I would never advertise it, but I do know how to use natural lighting, and how to pose you so you look smart, serious, skinny, muscular, all with high cheekbones, a smaller nose, less wrinkles, and whatever else your idea of the "best" is. We just keep going until we get it. I never charged anything and you don't need a fancy appointment at a far-away studio, but with some back and forth, and some cropping, I have provided many friends with their headshots for various applications, work related needs, and passports/visas. Oh, and I also do multiple outfits. I even took my own once (two outfits if you must know), and I still have it today. It's funny when you think about it. How random, you must say. I'd post a few examples, but I don't know if my friends would appreciate it.

The second one came from...I don't know where. Maybe it's because my dad cut my brother's and mother's hair, and my mother and I cut my dad's hair, and both my parents used to cut my hair. To be honest, my parents are quite good, and I'd much rather schedule a time with them in the garage than with a professional.

My credentials with hair?, you ask.

-Childhood memories: I remember loving it when my mom would braid my hair, and I vividly remember when I first learned how to put my own hair into a ponytail. It was a big deal (one of the earlier childhood memories).

-A little more grown up: Holidays with kids meant each girl ended up with a braid. In high school, I used to take appointments from my friends to style their hair before dances. After all of the girls, I then did my own right before we headed out for the big night. I even made hair accessories if I remembered correctly--they always matched the dress, of course. I cut many friends' hairs over the college years and did a few stylings as well. They became regulars. In fact, my first and ONLY barbie was a hairstyle barbie (shameful I know, but I figured it was important for setting the backdrop to this story, so there you have it blog world!). I still have the barbie today. Should I be blessed with the flexibility, I'd cut my own hair if I could. Saves on ca$h and hassle! All this barely stands a chance against training at the fancy studios and hours of hair play that your own hairdresser probably has, but I'm not trying to beat them.

Anyway, recently my friend said she needed a haircut, I joked I could do it, a few minutes of back and forth questioning and confirmation later, it was a done deal. I told her I'd have to blog about it as a joke, but here we are...good thing she didn't need headshots of her as well.

P.S. I even provide thearpy hairdresser banter should you need it, but she didn't. :-)

Summer

Pain français

For the french bread, it's all in the hearty crust and the soft center. My parents used to joke that french bread provided a good jaw workout, but no one can deny how good the bread was with soup, for breakfast, or as I recently learned topped with salted rather than normal butter. Tres French...

With a steaming technique in which you add water to the preheated oven plate, I was able to finally master the French crust. I think I reached a personal best when I got the "tastes authentic" stamp of approval. Those words from an European must melt every aspiring bread-maker's heart as it did mine.

Bread #2

Spring

My brother's and sister-in-law's backyard!

Thanks to Audrey for sharing the beauty with me.

Scallion Pancakes

A Photo How-To:

with a picture of my hero and one of my favorite cooks, my dad

Photos courtesy of Audrey

A Text How-To:

*Recipe:

1 1/2 cups all pupose flour (divided into two portions)

1ts yeast dissolved in 1/2 cup lukewarm water

1 ts sugar

1 ts salt

1/2 cup hot water (turned off after reached boiling)

3-4 Tb vegetable oil +extra oil for pan

Finely chopped scallions to taste (~1cup)
pinch of salt

~~~~~~~~

Mix Yeast water and sugar and let sit for 5-15min until small bubbles appear.

Add yeast mixture to half of the flour and mix with spatula until dough ball #1 forms.

Mix salt and second half of flour and add the boiling water. Mix with spatula until firm dough #2 forms (adjust with extra flour if needed). The dough should not be slimy.

Mix dough balls #1 and #2 together and knead by head on lightly floured surface.

Cover with damp cloth and let rise for 30minutes. (Dough can be refrigerated for 1-2days at this point)

On a lightly floured surface, roll out dough into thin 9X13 sheet. As you roll the dough, you know you have a perfect springy dough if every time you roll it out, it bounces back a bit. Just keep rolling and you will eventually win over it. Doesn't have to look pretty with perfect straight edges!

Cover the surface with oil and evenly distribute with scallions and a pinch of salt over the top.

Roll up the dough up with the fillings into a log. Pinch one end closed and twist lengthwise to create a swirl pinching slightly as you go to maintain the swirl. This steps helps to mix up oil and scallions with the dough.

Cut the swirled log into 1-2 inche thick pieces (or bigger if desired. I just tear off a piece that fits in my hand).

Flatten dough pieces with your hand and then roll out each of the pieces into a circle (some of the oil will get on the rolling pin and the surface negating the need for flour; however, if too sticky, add as little flour as possible).

Heat flat bottom skillet on medium/medium high heat. Add 1-2 tbs vegetable oil and cook pancakes roughly 2-3 minutes per side. To know when to flip; the edges should be cooked or you can just take a peak. Adjust heat as needed to prevent burning. Remember to replenish a little bit of oil to the pan with each additional pancake. Dry pancakes on paper towel if desired. Serve warm for crisp and crunch.

Dipping sauce:
I usually add some sugar, paprika, scallions, and if desired vinegar and garlic to the soy sauce (sweet and spicy). Topped with a couple drops of sesame oil.

*Disclaimer: Since this is my mom's authentic recipe, it means there really isn't a set recipe. Everything is roughly a pinch which I translated to ts (teaspoon), and the flour is added as needed to adjust the dough.

Also, the yeast amount varies depending on the type of dough desired (more yeast turns it into more of a bready pancake).