Sunday, February 28, 2010

Style Resurrection: The Flannel

Dig into the back of your closet and resurrect your old flannels. Grunge is coming back with a vengeance.

With the recent popularity of the grunge look among fashion icons and street fashionistas, the flannel is becoming the go to garment of the season. Also, with talks of a Kurt Cobain Biopic in the works, the grunge look may be here to stay for seasons to come.

Dinner Party: Mini Mexi Pizzas, Stuffed Pork and Green Chile Corn Soufflé

Kevin, Mike, Tatiahna and I had a small dinner party Friday night. Great friends, great times. Here's the menu:

Appetizer: Mini Mexican Pizzas- these were great! They tasted like bite sized taco salads.
Made by Kevin.
Main Course: Chorizo and Roasted Poblano Stuffed Pork Loin
Made by me.
Main Course Appetizers: Green Chile Corn Soufflé and Green Chile Zucchini

These recipes were great together. Not only did they all taste wonderful, but the recipes used some of the same ingredients as others. For example, the Mexi Pizzas and Stuffed Loin both used chorizo, so if you have left over chorizo from the pork, you can make a mini appetizer with the rest. Also, you can use roasted poblanos in the Stuffed Loin and the Green Chile sides. Remember that Roasted Poblano post? Well, here's were it would come in handy.

Mini Mexi Pizzas with Chorizo, lettuce cheese and crumbled Chili Cheese Fritos. Next time we will add a dollop of sour cream.

Stuffed Pork Loin Tied and ready to cook.

Searing the outside of the pork before entering the oven.

Green Chile Corn Soufflé and Green Chile Zucchini

Chorizo and Roasted Poblano Stuffed Pork Loin with a Chipotle and Cilantro Cream Sauce

Here Comes The Sun

Elle Magazine February 2010

Saturday, February 27, 2010

Dina Goldstein

My good friend Tatiahna shared this great photographer with me....Dina Goldstein. Her shoot Fallen Princesses is awesome. Enjoy!

Thursday, February 25, 2010

How To Wear.....

Denim on Denim

Even our menswear designer was sporting his Texas Tuxedo today!

Elle Magazine February 2010
Teen Vogue
Ralph Lauren Spring 2010
That's right "Badass of the Year"

And How NOT to Wear Denim on Denim
(Cue Ren and Stimpy Scream)

Denim Blog

America's Next Top Model

I love my new camera. Here's a great shot of Kiki I could never get with a point and shoot. This is one for her portfolio!

Wednesday, February 24, 2010

Broccoli Soup: Preparation

I really wanted to make some Broccoli Soup tonight, but I just got back from my first kick boxing class. I actually made it through the whole hour! With my asthma, I thought I would only make it through 30 min. Anyway, so in preparation for the Broccoli Soup I am going to make tomorrow I'm going to be.......

Tuesday, February 23, 2010

Seared Tuna and Soy Citrus Asparagus

Seared Ahi in restaurants is expensive! Why not make it at home?

Tonight I made seared ahi tuna with soy citrus asparagus.

Here's what you need.

Ahi Tuna steak:
Marinated with soy, rice wine vinegar, sesame oil, coated with black sesame seeds on top and bottom.

Olive oil, garlic, soy sauce and orange zest added

Comment if you would like the detailed recipe.

Monday, February 22, 2010


Good thing I post food as well!

Source: Bryanboy

OBEY CLOTHING Spring 10: Mens Part II

Here's some great pieces from the men's Spring 10 line. Enjoy!

Here's some great pieces from the men's Spring 10 line. Enjoy!

Roasting Poblanos

Yes, roasting can be an extra time consuming addition to preparing a meal. But it is worth it.
One of my favorite veggies to roast is Poblanos. They can add great flavor to a quesadilla, burrito, or a salsa.
My grocery store does not carry Poblanos, but I recently read that in California many grocery stores tend to refer to the pepper as a "Pasilla" pepper. You can use those in this recipe.

Ok, let's get started.

First, you want to prepare the fresh Poblano. Brush with olive oil, then dust with salt and pepper. You will want to roast them on a foil, so you can wrap them and let sit after removing from the oven.
Roast the peppers for approx. 30 min. rotating halfway through. Note: when I had an elecrtic oven, it only took about 20 min. to roast. But I found in my gas oven, it takes a bit longer. You want to roast them until the skin is slightly burnt and "bubbly."
When ready remove from the oven and wrap them in the foil so they are completely covered. Let sit for 10 min. This lets them continue to cook and makes the skin easier to peel off.

After 10 min. or so, it is time to peel off the skin. Skin should be easy to remove after it has rested for 10 min. Remove stem and seeds. I like to keep some seeds for extra heat. After all, that's where peppers get their heat from.

Lastly, dice and serve. Like I said, these can be added to quesadillas, burritos, salsas, etc. One of my favorites is a Roasted Poblano Vinaigrette that you spoon over a queso dip. This recipe is courtesy of Bobby Flay.

Sunday, February 21, 2010

Couture Editorial

A fews years ago when I interned at a Fashion PR company, my boss let me keep some of my styles on the rack. One of my couture pieces was selected for a shoot. It was going to be used in a new magazine that would premiere at New York fashion week. Unfortunately, the magazine fell through. But here's the shot.
Oh, also, apparently the stylist didn't get the dress.....the model is wearing it wrong. Because you know, the zipper is always in the back....

Welcome to the Jungle

I decided to Go Green! and start a garden. My backyard was infested with weeds. So, Today Mike and I weeded the backyard, so I can grow some veggies. Part of it will be grass, the rest will harvest Bell Pepper, Zucchini, Tomatoes maybe and fresh Herbs. Ideal planting time for these is April, so I will not be planting the veggies yet, but the grass seed went down today. Wish me luck! I will definitely use these in recipes if they work out.

Saturday, February 20, 2010

ObEY CLOTHING Spring 10: Mens Accessories

Here's some men's OBEY Clothing Jewelry designed by a great menswear designer! Enjoy


Since my blog is so new, I would like all my friends to be apart of it. I have many ideas, but I would like you to let me know what kind of things you would like to see. Please email me with what you would like.
- Recipes: let me know what kind of foods you like so I can get those recipes to you
- Fashion: Let me know what kind of fashion news you want to hear, so I can meet your needs.

This blog is not just for me. It's for all of you as well. Let me know what you would like to see =)

Best, Rikki

OBEY CLOTHING Spring 10: Part II

My Couture Pieces

So, when I was in college I did a couture collection.
It was inspired by Japanese Architecture. Both traditional and contemporary. I was fortunate enough to win the Creativity award for my collection.
Here are a couple shots from the runway.

This dress was inspired by the traditional pagodas. I designed the skirt to to have similar tiers as the pagodas.
This is one of my favorite designs. The fabric has a texture like the scales of Koi fish.

Stay tuned for the editorial shot of the second dress.

Friday, February 19, 2010

Kitchen Obsession: Zester

I love my zester! It's the overlooked kitchen utensil that needs to get some credit. I use mine often to add great flavor to so many recipes. Why not use every last piece of that orange or lime you have? Here's some recipes I use my zester for. Stay tuned for the recipes.

Soy Citrus Asparagus
Orange Chicken Stir Fry
Thanksgiving Turkey w/ Jalapeno (Courtesy of Bobby Flay, I made this last Thanksgiving)