PACKING GUIDE: FIJI EDITION

We're on our way to Fiji in a week, and I thought I'd give you a little checklist of things to bring that you might not think of a tropical setting. I've done a bit of homework for Fiji specifically, but this should help out with your future travels in any tropical location. Ready? Set? Let's get packing!

THE GAP

As some of you might know, I'm in the creative industry as an architectural designer, and I've been going through my ups and downs as an individual through my burgeoning career. I forget that I've only graduated three years ago, and I see people that have been out of school for a decade and compare myself to them, which, inherently I know is only detrimental to my own psyche. 

A brilliant man named Ira Glass has kept me going. Some of you may know his quiet, brittle voice from the incredible podcast, This American Life. He's taken on roles such as executive producer and writer, but he'll always be the fave (or voice) of daytime radio in my world. His words on design and indomitable spirit never fail to lift me up from one of my quarter-life freak-out moments, and I just want to pass it on to you all of you.

HOW TO MAKE YOUR OWN DELICIOUS PASTA

I've dreamt of moving to Italy and becoming an apprentice to an old lady who spoke only Italian. I'd eat only pasta and pizza and meats and cheeses and I'd come back a balloon, but a happy balloon. I haven't made it to Italy yet, but I thought I'd give making homemade pasta the old college try. 

The gentle nature of wooden chopsticks makes them a great tool on non-stick pans. They're my bacon flippers, scrambled egg mixers, Flaming Hot Cheeto grabbers, and my all-around finger extensions. Continue reading to learn how to officially use them and also learn how not to offend cultures while you do. 

CHOPSTICK ETIQUETTE 

As a Korean, I think I may have been born with chopsticks in hand. I don't remember ever learning how to use them, they were just in my hands and I never knew the struggle as an adult. My wonderful boyfriend, an Englishman, had used them before but was not blessed with the years of practice and I got to put him through chopstick boot camp before he met my Asian grandparents. Let's just say that they were impressed and giggling through the meal. 

The gentle nature of wooden chopsticks makes them a great tool on non-stick pans. They're my bacon flippers, scrambled egg mixers, Flaming Hot Cheeto grabbers, and my all-around finger extensions. Continue reading to learn how to officially use them and also learn how not to offend cultures while you do. 

OUR FAVORITE SNORKEL SPOTS IN NSW

Since our arrival in September, we were excited to dive into the southern bit of the Pacific Ocean. Alan got us both a set of fins, goggles, and snorkels for Christmas, and we couldn't wait to use them. Once the water got warm enough we jumped in and were amazed with the abundance of sea life so close to the Sydney CBD (Central Business District). We traveled up and down the coast and hit as many spots as we could before the end of summer. Here are our experiences with the 8 trips out. Feel free to click on the map to go to my Google Map. I'll be updating it as we continue to explore.

10 AMAZING FOOD DOCUMENTARIES THAT AREN'T CHEF'S TABLE

Growing up in my Korean-Jewish household, food has always been such a big part of life. Greetings in Korean literally mean "you look healthy" and I was always told to "eat a lot!" while my grandmother scooped an extra paddle-full of rice onto my plate and sending me toward the platters of food –and oh I absolutely did eat a lot. My Jewish grandparents always had snacks on the table by the time we got to their house, making sure to top up when the bowl was down to half the fill. 

As I've grown over the years, my love of food hasn't changed at all. I love eating bowls full of soft tofu stew, munching the crispiest of latkes, and the most exciting times are when I'm eating foods that I've never even heard of before. We're surrounded by so many restaurants and in the age of social media, everyone has become a food critic. I'm certainly guilty of Instagramming an amazing meal, but I like to look up to the pros when getting inspired by food.