I’m hosting a new show about fashion in the NY/NJ/CT area!! So, I’ve decided to go balls deep and really start a blog.
Please find me at www.michellepark.info
I dont know how to link it to my wordpress so my new blogs will not be ending up here. sorry!!
not so tech-saavy but love you guys.
I’m one of the “Faces of Fashion Week” in the inaugural issue of Heaven Has Heels-
much thanks go to Editor-in-Chief and all around fashionista Angela Gilltrap.
I’m excited to read the magazine, because I LOOOOOVE shoes.
http://issuu.com/heavenhasheels/docs/hhheels_fall2012 <– thats the whole issue there
New York Fashion week is here y'all!!
It's the 2 times of year I work like an investment banker… lots of models (not the excel kind) and bottles (of diet coke).
Can't wait to see the collections 🙂
As you have probably heard, there is currently an extremely viral music video making its way around the internet.
it’s called Gangnam Style – the song is by long-time korean recording artist PSY.
Not only is it utterly hysterical, but its also quite catchy. it’s already at 50 million youtube views and keeps climbing. pretty crazy!!
Anyway, I had the great honor of interviewing PSY at work yesterday.
He is funny, down-to-earth and totally laid back. a wonderful interview.
PSY: I think I’m handsome, but people say I’m not handsome.
Psy: Yea. do YOU think im handsome?
Me: (looking at him…) sure, I think you’re handsome…
Psy: did you get that on camera?????
doesnt get much humbler than that.
he taught me how to do the famous horse-riding dance on the air, so i will be posting that soon, but until then, enjoy his video!!
I added a press section, mainly because I feel like I should keep track of it…
but either way, its there ^ !
Quinoa. It started popping up all over appetizer and salad menus about 3 years ago. But I first came in contact with it six years ago because a Peruvian doctor at my mother’s practice told her it was a delicious super food. That’s when my mom started making it at home. Of course, my Korean mother pronounced it with a Korean twang, so I was afraid to say the word for a while. (Mom, don’t get mad)
Anyway, now that it’s ubiquitous, I eat it constantly. Being Asian, I also eat a lot of rice. So the idea dawned on me to make Japanese curry and serve it over quinoa instead of rice. I have to tell you, it’s lacking. Rice has a very specific chewy texture that I call the bounce-back factor. It kind of makes it feel like your teeth are bouncing off the rice grains. I know I sound crazy, but it’s a thing.
After that failed quinoa attempt, I didn’t try to substitute quinoa for rice again. Clearly, it was a traumatic experience.
However, I recently came upon some quinoa sushi handrolls at Sushi Samba. The rolls are not wrapped in seaweed, but rather, in soy paper. I don’t love the soy paper, but then again, if you are going to buy a quinoa handroll, you are likely not looking for a classic handroll.
The health nut in me was overjoyed by the opportunity to have a healthier hand roll. Eat rolls, don’t get rolls. I asked my dietician friend Jason Machowsky what he thought, since frankly I didn’t want to give you all a recipe that wasn’t as healthy as I thought.
Well, Jason told me,
“Quinoa is a great grain! It’s has one of the highest protein contents per serving of all the grains. It is a great source of fiber, some B-vitamins and a number of essential minerals. Despite its high nutrient content, quinoa also has a fair number of calories, with about 200 calories per cooked cup (the size of your fist). A little quinoa can go a long way.”
So now I can encourage you to make your own quinoa sushi handrolls and eat them too. If you don’t want to, head to Sushi Samba (yes, I know it was in Sex and the City and people think it’s just a scene. But I was pleasantly surprised. Hopefully, you will be, too.)
Now, as for the cooking, you can find pre-made eel sauce at most Asian markets, but I believe in making it from scratch. That said, if you want some shortcuts, just buy the pre-made eel, already sauced up.
Eel and Avocado Quinoa Hand Roll Recipe
• 2 slices freshwater eel, cooked (approximately 1.4 oz.)
• 0.2 oz. eel sauce (recipe below)
• 2 slices avocado, ripe/freshly sliced (approximately 0.7 oz.)
• 1.2 oz. red quinoa, cooked
• 1 piece soy paper (half cut)
EEL SAUCE INGREDIENTS:
• 1/2 cup soy sauce
• 1/2 cup white sugar
• 1/2 cup mirin (Japanese sweet wine)
• 2 tbsp. cornstarch
Heat soy sauce, sugar and mirin in a small saucepan over medium. Stir
until liquid is reduced to about 3/4 cup, add cornstarch until sauce thickens and
• 1 cup red quinoa (100% organic)
• 2 cups water
Heat water with quinoa in a medium sized pan. Cover and keep heat on
high until water is boiling, then turn heat to medium until water is absorbed. Total
boiling time is roughly 15 minutes.
1. Prepare to cut eel. Defrost the eel in its vacuum pack. Cut the eel in half lengthwise. Cut the cucumber into a piece that measures 1/8 – ¼ inch wide (sushi style).
2. Prepare avocado by cutting in half lengthwise. Twist the two halves until they separate. Cut the half into quarters. Cut off the ends, remove the skin and slice lengthwise into ¼ inch slices. Set the slices aside.
(You can include whatever else you’d like — scallion, carrot, zucchini, radish, magical jumping beans, butterbeer… etc. — to personalize your hand roll.)
3. Tear or cut the soy paper sheets in half. Hold a ½ sheet of soy paper with one side down in the palm of one hand.
4. Press quinoa into soy paper. Moisten your other hand with a little water and ball up the 1.2 oz. of prepared quinoa. Press it into the left side of the soy paper.
5. Lay vegetable filling and eel alongside quinoa. Tightly wrap the opposite right-hand edge around, using a folding and tucking method to create a cone shape with the filling on the inside.
6. Use a dab of quinoa on the corner to secure the inside edge of the soy paper to the outside of the cone.
7. Place on plate & garnish.
Yes, yes I know that I am always running around and a crazy person during fashion week (and sometimes during not-fashion-week) But this photo by my amazing photographer friend has brought back memories. And now I want to see pretty clothing on the runway and designers yelling at makeup artists and models pretending to eat backstage.
And I’m obviously texting Anna Wintour. Duh.
Had a great time with one of my fave designers, Walter Baker, last night.
I cover his collection every season during fashion week – and everyone knows his show is always a party – but the clothes are also lovely.
Anyway, I’m obsessed with the yellow bowler bag in his new handbag line.
How cute is that?
I shot a segment today with In Touch Weekly’s Noah Levy about some awesome mother’s day gifts.
The best thing is, I got some discount codes out of it – so I am happy to share with you guys who want to save some $
Heres the complete list of all the gifts WITH SPECIAL DISCOUNT CODES
Andaz Hotel and Spa – $65 cucumber melon body scrub. And an extra 10% for the month of May in honor of all mothers. When booking, mention NY1 for the discount. www.andaz.com
Mario Badescu Skincare – $65 Basic European Facial for Mom http://www.mariobadescu.com
Phytomer Skin and Body – Oligomer Well-Being Duo Shower and Body Cream with a 20% savings retailing for $77. Now through mother’s day, if you order $100 or more on www.lespausa.com you’ll receive a FREE silk robe.
Annieglass “Text” Collection Glass Letters – $50 per letter, handmade in California. www.annieglass.com
Harney & Sons – $29 Tea and Cookies for Mom. The SoHo store is located at 433 Broome St. www.harneyandsons.com (212) 933-4853.
Tavalon Tea – $50 Mother’s Day Sampler Gift Set Deluxe includes a Gift Set of 3 teas and a Tea Pot www.tavalon.com
Allison Parris Fashion – $75 Chain Belt with Grosgrain Ribbon. NY1 viewers get 50% off through mother’s day with code “NY1” at check out. http://www.allisonparris.com/
Of A Kind – $80 Gemini Pouches and $98 Catch All Totes http://ofakind.com