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By Sophia, on February 8th, 2010
Yay! I was ecstatic to hear the positive responses to my “You Are What You Cook” Challenge. I didn’t really talk about the details because I wasn’t sure anyone would jump on board, but now that I’ve been assured that some of you will join the challenge, here’s the basic guidelines:
Guidelines for “You Are What You Cook” Challenge
- The recipe has to be original: It can be a spin off somebody else’s recipe, but it has to have your own unique touch on it. Remember, this dish should define you, and you’re not a carbon copy off someone else! In the case that you borrow someone else’s idea, please take note to give credit to that person!
- It has to be about you: It can be either the definition of your name, or your personality, or someone you aspire to be, so long as it’s all about you
- If you have a blog, please post it on your blog, with an explanation of why you chose certain ingredients, and how they play into your dish. Recipes and pictures are optional, but preferred. After you post, send me an email with a link to that post.
- If you don’t have a blog, that’s okay. Send me an email with the same instructions I’ve listed above.
- The deadline will be 4 weeks from today’s date: March 7th, 2010.
- I will later do a post with all the round-ups of your dishes, complete with pictures and links.
- I’m still debating on whether I should also make a separate page for this, but I’ll let you know if I do.
I’m so excited. I can’t wait to see what you guys come up with! And seriously…it doesn’t have to be a masterpiece…The most important rule in this challenge is to just relax…and have fun! 
You know, I was watching Ratatouille for the 138th time a few nights ago, and little Remy said something that rang in my mind until now. Remy was talking admiringly about humans, and how they were different from rats because of their ability to create. Well, that got me wondering…What have I created during the past 22 years of my life? I certainly haven’t been creating any acclaimed artwork, or building landscapes; nor have I been composing a brilliant song, or inventing something new.
That got me panicking, just a bit—Dang, what have I been doing?
But then I scaled down my perspective, and broadened my mind. And you know what? I may be young and pretty much an obscure Nobody in this world, but I am creating something, every day, within my own circles: I’m creating myself. I’m creating my emotions and opinions and beliefs and morals. I’m creating my social groups. I’m creating my own thoughts and speech and actions.
These daily little creations? They may seem small in contrast to the grandiose masterpieces of the world…but they are so much more than those shiny objects which we admire from afar. They might even go unnoticed…but they have the ability to actually touch a person’s life, starting from oneself.
So. What are you creating daily? Worries, anxieties, complications, and stress? Or love, empathy, peace, and thanksgiving? We have more power than you think…because in every moment of our daily lives, we are creating something. Add that all up, and it forms who you are.
And that’s my little pep talk for you to start brainstorming for this challenge. Honestly, it’s not the overall product you need to focus on, it’s the details— the different ingredients you choose, and how you prepare them, and how you combine them together. Perhaps, you might even get a little bit more insight and motivation on yourself, eh?
But obviously, you can’t be defined by just one single dish. You’re way more complex and intricate than a single dish! Plus, you can interpret yourself in so many different ways.
Take this dish I’m going to share with you, for example. I think it defines me, because it’s got pretty much all my favorite and trademark ingredients in it. As you can see, my blog layout theme is Kabocha: I can eat a whole kabocha in one seating and still want more (Same can be said for Maggie and Coco). Second, I’ve been extolling the majesty of the runny egg ever since I started this blog, so much so that Biz seems to mention me whenever she blogs about a runny egg (and also Brandi!). I’m also the Queen of Sweet + Savory: The majority of my dishes have some kind of sweet and savory element to them. My favorite meal is brunch. I adore carbohydrates, especially in the form of bread (Hello, Rebecca, fellow bread-whore!).
Combine them altogether, and here’s a Burp and Slurp signature dish:
Kabocha French Toast BAT with Runny Egg
- 1/3 cup kabocha (flesh only)
- 1 whole egg
- ~1/3 cup milk
- 1 tsp vanilla extract
- 1/4 cup walnuts, toasted and chopped
- cinnamon (to taste)
- salt (to taste)
- 2 slices Raisin-Cinnamon bread
- 2 strips of bacon, fried
- green apple, sliced thinly
- tomato, sliced
- another whole egg
- maple syrup
Mix together the kabocha, egg, milk, vanilla, walnuts, cinnamon, and salt. Dip the bread into the mixture and let it soak it up:
 Then heat up a sprayed pan, and cook the kabocha french toast on each side for about 2 minutes.
Meanwhile, fry up an egg, sprinkle a bit of salt on top.
Then assemble the BAT by piling on the bacon, apple, and tomato on one side, and then topping it with the other french toast, and then finally the egg. Drizzle with maple syrup.
 Ah, that egg is a topper! I used Eggland’s Best eggs:
 <Picture source>
I was provided a coupon through the Foodbuzz Tastemaker Program, which was of course awesome because Eggland’s Best truly has the best tasting eggs ever. I don’t always get the chance to buy them because I tend to buy my eggs in bulk. Yeah, that’s how much I love eggs!
 This sandwich was supposed to be a BLT, but I was out of lettuce, so I used a Granny Smith apple instead.
 It worked perfectly, because of the tangy, juicy bite of the fruit. Better than bitter lettuce, if I say so myself!
 I was seriously in heaven as I chowed down on this baby. What is better than having all your favorite ingredients in one dish?  Especially when you’ve got that lovely, sensational golden yolk oozing out like that!
 The walnuts in the batter was an afterthought. I wasn’t sure they would stick, but they did, and they made for a lovely crunchy, nutty texture and taste to the french toast.
 This was a rather hefty meal though, so I had to use a fork and a knife to dig through it.
 I was thoroughly satisfied when I was done. Never a good meal without a contented burrrrrrp~
Did that give you a little more inspiration for your own signature dish? I hope so! Now, get cooking, and send me your YOU creations!
Question of the day: Just a little teaser to your creations…What are you thinking of? Any particular ingredient in mind that you think defines you?
By Sophia, on February 5th, 2010
My Korean name is “So Hyun”. And my Chinese name is “Su Xian.” You know my English name: Sophia. Guess what? All of them mean similar things. The “So” and “Su” in my Korean and Chinese name means “intrinsically” or “naturally”. And the “Hyun” and “Xian” has many definitions, but one of them is “wisdom”. Sophia is derived from Greek, and it means “woman of wisdom”. As you can see…my dad certainly had a vision in mind when he named me. He wanted his daughter to be a person of deep thoughts and spiritual wisdom.
I didn’t particularly like my name when I was young. First of all, my dear Singaporean friends butchered my name and it sounded horrible. Second of all, it just wasn’t as…glamorous as…say, Alexandria. Or feminine and pretty like Angeline. Or cute and adorable like Phoebe.
I didn’t want to be wise, damn it! Wise people are bald, old men with white beards, dressed up in drabs like Socrates, who spent their days debating the meaning of life. How freaking boring. Or so I thought, as my immature kiddie self.
I also confused wisdom with academic intelligence. I thought I was so damn smart (I am, but not as much I as thought I was, heh), and I took the meaning of my name for granted. I already am smart, I thought, And it really is not a big deal.
Well, obviously, I was wrong. Wisdom isn’t the same as intelligence. You can ace AP Calculus, but that doesn’t mean you’re gonna act, think, and decide wisely and prudently in the day-to-day situations you face. Especially after I realized how much I actually lack wisdom, I’ve gained a new appreciation towards my name.
I would like to think that I define my name. But right now, the definition of my name is my aspiration. I’d love to be a truly wise woman one day. But not without the bald head and white beard, please.
And just for some gastronomical illustration…Can you cook a dish that you think defines you the most? I thought it would be fun to create and eat a definition of myself that I aspired to be. It was definitely great fun, and it was also super delicious. I shared this dish with my bible study group, and they all begged me for the recipe.
But honestly…there is no recipe. I don’t come with instructions, people! However, I’ll share with you the thought process that came behind this dish…
I had a few key ingredients in mind that I wanted to use:
 <Picture source>
- Sweet potatoes: it’s a rather ugly root, buried deep within the ground…but it’s chock-full of super nutrients (wisdom, inner beauty)
 <Picture Source>
- Chickpeas: because it’s economical, but extremely versatile, universal, and nutritious…perfect balance of complex carbs and protein, too
- Peanut butter: for that exotic, perplexing depth…and a touch of nuttiness (my personality)
 <Picture source>
- Gochujang: for a hint of spice, and a symbol of my nationality
I also wanted to make something that wasn’t too spectacular: Something simple, and plain to look at…but with an intriguing depth at first bite. So I decided to combine all these ingredients into a stew.
I really just threw this and that into the pot at a whim, so I don’t know the exact measurements…and I might even have left out some ingredients. But here’s a rough recipe:
The “Sophia” Stew:
- 2 stalks celery, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 heaping spoonful gochujang
- balsamic vinegar (to taste)
- pinch of dried herbs (I used Provencal)
- 1 28 oz can diced tomato
- some frozen okra
- chicken broth
- 4 medium sweet potatoes, chopped
- about 3 cups cooked chickpeas
- pinch of red pepper flakes
- 2 tablespoons creamy peanut butter (I used Krema)
- salt and pepper (to taste)
- Spicy salsa (to taste)
- Korean BBQ sauce (to taste)
In a big pot, brown together the celery and onion until nice and soft. Toss in the garlic with the gochujang, and cook together for about a minute. Add in some balsamic vinegar and the dried herbs.
Then pour in the tomato, and okra, cook for another 1 minute or so. Add in the chicken broth with the sweet potatoes. Make sure the broth covers up the sweet potatoes. Bring to a boil, and then simmer until the sweet potato is cooked through, stirring occasionally so that the onions don’t burn.
Then pour in the chickpeas. Now is the fun part: the seasoning! Have fun—I did! I tossed in some red pepper flakes, and then spooned in the peanut butter. Then I tasted the broth, and seasoned with salt and pepper accordingly. I also added some more salsa and some drops of Korean BBQ sauce until I got the taste I wanted.
This is the Korean BBQ sauce I used:
 It was given by Biz and I’ve been actually using it on random stuff. It’s not necessary in the this stew, but my hands got itchy and I couldn’t help adding this in, just a tiny bit for that unique kick. The finished product:
 Look at that. Yeah, really look at it. It’s not much, is it? At first glance, you’d think it was nothing special.
 But dig into it. Come on, just take a bite.
 The flavor is fantastic. It is slightly sweet from the sweet potatoes, but with some spice from the gochujang and red pepper flakes, with the tangy taste from the vinegar and acid from the tomatoes.
 And oh my god. The peanut butter was the perfect ending to this stew. It wasn’t dominant, but made for this really fascinating and curious background taste that lingered in your mouth, urging you to have more and more. It was mysteriously delicious. As for the okra? Eh, I just happened to have a half-eaten bag of frozen okra in my freezer on its last leg, so I randomly threw it in. It’s a stew after all, so anything you put in there is forgiven.
So there you have it. The “Sophia” stew. I’m certainly not the kind of girl you’d make a double take, and go, “Hot mama!” I don’t exude a lot of confidence or beauty. I’m someone you’d pass by in the streets and never really notice. But I’d like to be someone who has a lot of substance inside. Someone who has layers upon layers of knowledge and wisdom and insight. Someone who feeds and makes people feel welcome, loved, and comforted.
This stew? It may seem humble, but it’s my greatest and grandest aspiration.
Question of the day: What does your name mean? Do you define your name? How do you define yourself right now?
And here’s a challenge for you: Cook a dish that defines you. It can be the person you dream to be, like I did.
Let’s call it the “You Are What You Cook” Challenge. You can post it on your blog, and I might do a round-up of all your creations, linking to your recipe and posting your pictures. I think it’d be fun!
By Sophia, on February 3rd, 2010
Each and every of your comments on my last post put such a huge smile on my face, I thought my cheeks would rip apart. Christina also sent me a joyful email, expressing gratitude for all your kind words. We all agree: It’s all too easy to judge others, and that those who appear to be “unlovable” are actually the ones who need love the most.
I loved Susan’s summary of it all (I bolded those that especially struck out to me):
“When I read your post yesterday, I thought ‘what a jerk – I hope Sophia can pull through this one okay’. And after reading Christina’s words I realized I looked at the situation entirely one-dimensionally – which psych majors are definitely not supposed to do! It’s something I’m going to work on now, so I really can’t thank you ladies enough!
Coincidently, there are a lot of “unlovable” people in my life that I love very much. For example, there are many members of my family that I very easily might have written off or felt uncomfortable around if I just met them and wasn’t related to them in any way. Some might call them abrasive, or intrusive, or just down-right rude, but I know their whole story. I can’t deny that they have these traits, but knowing them better helps me understand them. No one’s perfect, and the people who are furthest away from perfect need the most love of all.”
And also Clare’s comments here:
“We all experience people who are “strange” or who upset us or who we may deem “unlovable.” Going through my eating disorder, I try to see now that everyone has hurts, and some are dealing with it negatively, as I did with ED. Some act mean hearted and cruel, some are judgmental, some are strange. But what I remember is that ALL were created in God’s image, and that image is still somewhere inside…maybe buried deep but it’s in there. And if we love God, we gotta love his people too. And love means kindness.”
Thank you everyone for your input and reflections on this. See? We’re not just food bloggers…We’re a living and real community that feed each other not just physically, but spiritually and emotionally as well. Okay, that sounded soooo clichéd and corny, but you know what I mean. I can’t tell you how much I’ve learned, matured, and grown from this blogging community, and I can’t thank you guys enough for playing a huge part in that! You people are just so sweet, and I think you deserve some sweetness in your life. And what is sweeter than dessert?
Okay, what I meant was, I’ll have some dessert, and you watch and drool. It’s the same thing. 
Now, for those of you who’ve been reading for some time, you all know I don’t do desserts. When it comes to that old debate between the superiority of Sweet and Savory, I am a staunch savory camper. But you know what? Even savory-lovers need a little sweetness in their lives…especially if it involves cheese.
My dear friend Kathryn and I had a lunch date, and this time, I gave her the reigns to choose the venue. She gave me two options: a little deli shop, or a dessert bar called Syrup Desserts.
The moment I read the name Syrup Desserts, my automatic reaction was, “Hell no.” But Kathryn took care to mention something about grilled cheese sandwiches…oh, that cunning fox! She knows how to grab my attention, all right! So I googled it, and I found the menu to Syrup Desserts. Guess what? They had a whole section dedicated to sweet grilled cheese sandwiches. Oh, hell yeah.
Obviously, we went to Syrup Desserts for lunch, despite the fact that it’s a dessert bar. Wow, I’ve never had dessert for lunch. And I got that pump of foodie-adrenaline inside me…you know, that rush that comes when you’re out to try something new and delicious.
 Now, Syrup Desserts is not exactly in a very…quaint area. Oh, it’s in the Historic Core of downtown L.A., all right…together with a putrid smell, horrible traffic, and homeless people snoozing on the streets. But you step inside, and it’s like a whole different world.
 There are snazzy, dim lights. Plush couches and lounge seating. It’s all black and white, like London fashion. But at the same time, they took care with the fine details, like retro blue tiles on the walls with lovely paintings done by community artists:
 And brick walls, with a display of coffee and tea (kind of like Starbucks):
 A display of sugar and tea canisters, and giant jars of Nutella:
 They also had a lofted second floor, where they kept all sorts of board games like Monopoly, Sorry, Clue, etc. And they had free all-day wi-fi! Sweet! I wonder if I can live here…(some people probably do)
Kathryn and I goggled at the pastry display case for awhile:
 In truth, I dislike pastries, but they are so much fun to look at!
The service was excellent, too. You know some servers who get all snotty at you when you try to substitute things? Well, the lady here’s smile never once flickered, even though Kathryn basically just created her own crepe.
But here’s the bad part. These people really need to work on their management skills, because they were irritatingly under-stocked. Kathryn tried to order frozen yogurt instead of the ice cream in her crepe, but they were all out. So she ordered blackberry jasmine ice cream on the side instead.
I ordered the Asian pear and Gouda sweet grilled cheese sandwich. It was supposed to be made with walnut raisin bread, but they were all out of that, too. Which they told me 15 minutes after I’d already ordered. And I’d ordered that specifically for that bread, too! Grr, I was ticked off. But in Korea, there is an expression that goes, “You can’t ever spit at a smiling face.” And those servers were damn nice, so I really couldn’t bring myself to gripe.
Oh well. I nursed my disappointment with some strawberry-infused water:
 SO good. Oh my gosh, just a naturally fruity infusion in iced water. Totally refreshing, and you bet I’m gonna “fruitify” my water from now on!
By the time they served us our dishes, I was happy again. And boy, were they pretty!
Kathryn ordered a plain crepe with fresh fruits:
 I didn’t get to taste the crepe, but Kathryn said it was even better than the one from the French Crepe Company.
 They also served us a cup of blackberry jasmine ice cream on the side:
 Holy wow. It was amazing! It was refreshing from that fruity blackberries, exotic from the infusion of jasmine tea, and altogether so perfectly creamy without being overly rich at all.
Then my lovely Asian Pear & Gouda grilled cheese was served, but with Cuban bread instead of walnut raisin:
 Love the fresh fruits.
 Love that cheese!!
 Never thought to pear Asian pear with the sharp, nutty Gouda, but it was a perfect marriage. Sweet, juicy, nutty, gooey. Mmm…
 It was amazing. But…it could have been so much better with that original walnut raisin bread! >:-(
Ah well, no use crying over bygones. ’Twas a sweet ending, and a sweet burp. Because this was technically “dessert”, I wasn’t exactly full after this, so rest assured I dug into some snacks back home…another grilled cheese sandwich. What can I say? Those things are just such a great comfort food. They’re also the reason how I managed to finish that gigantic hunk of vintage white Cabot Cheese that I won from Biz’s giveaway.
See ya next time, folks! And please have dessert for lunch tomorrow!
Question of the day: What is your favorite sweet + savory combination? Ever had dessert for a meal?
By Sophia, on February 2nd, 2010
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I have a science quiz tomorrow. Here I am, memorizing key facts about the universe and gravity. It is a fascinating subject indeed, but what am I going to do with the mathematical equation of velocity 5 years from now?
I’m not saying that such knowledge isn’t important. But sometimes, I wonder if I’m too busy stuffing my brain with such facts to bother to learn about the immediate people around me. Humans, of all race and characteristics and personalities; humans, whom I will constantly be interacting with for the rest of my life; humans, who are so simple…yet so curiously and intricately complex.
Remember I posted about my eccentric project partner on my
previous post? I honestly did not mean to cast him into a stage for ridicule. My underlying message was that despite his weirdness and the fact that my grade was at stake, I will view this positively as God’s chance for me to improve myself, and to work on my New Year prayer topics.
But I was guilty of something. I labeled him. I segregated him as an outsider, someone to be stared at. Retracting back on my words, I called him a weirdo. I also called him Mr Loony Tunes, Mr Cuckoo, Mr Dingy, Mr Barney…you get the idea. And I feel terrible. Because in truth, he is really just another human being created in God’s love and mercy. He is a real human being with real feelings and emotions, and with his own story and explanation for all his extraordinary actions and speech.
I do not know exactly what or why, but a few of you mentioned Asperger’s as a possible explanation to his eccentricity. Honestly, I have never heard of this disorder before. So I called upon my dear friend Christina to explain it for me:
* * * * *
Before meeting Johnny’s brother for the first time he warned me that he had Asperger’s syndrome. Asperger’s is a disorder within the autism spectrum and can be classified in different degrees. Fortunately Johnny’s brother has been diagnosed with a very mild form of Asperger’s, but it’s still enough to notice he’s a little different. Had Johnny not warned me about his brother beforehand I think I would have just labeled him as "quirky."
Asperger’s is relatively new in diagnosis and not much is understood about it, but in a nutshell it is a difficulty in recognizing social cues. Linguistic signals are misunderstood and things that are common sense to you and me don’t even occur to somebody with Asperger’s. For example, Johnny’s little brother has pretty bad posture, not realizing to present himself as others. There’s also great difficulty in conversations, such as when is appropriate to jump in, when to laugh, and making eye contact.
Johnny’s brother is currently 18 years old and instead of sneaking out to party and sassing back at his mom he really loves spatial things like K-nex, legos, and creating in his 3-D modeling computer program. Despite not being able to convey his thoughts as effortlessly as others, he’s actually very intelligent. This past summer he attended a 3-D Modeling camp at Northwestern University where he won an award and his creations were used as examples for the class.
Another behavior associated with Asperger’s is an intense interest in a particular subject. As explained, Johnny’s brother loves spatial things and accels in that area. He recently attended a social event for those with Asperger’s and a bowling partner was a walking encyclopedia about dinosaurs, naming off facts left and right because he’s unsure of how else to start a conversation with others.
When Sophia described her partner my first thought was that it must be some sort of inside joke from somebody with a very dry sense of humor. I read the first comment left by Clare and instantly realized she was correct – Star Wars quotes by Hans Solo! That’s when I realized that he might have Aspberger’s, but am not an expert and can’t "diagnose" him. The things I know and have learned seemed to add up. He tried to connect with Sophia through the use of an interest of his – Star Wars, which he didn’t realize she probably wouldn’t understand in that context. The other example of his outbursts in class which Sophia described "… every student in the class giggled and glanced at each other with eyebrows raised, he himself was totally oblivious," seemed to me an example of him missing social cues. To him he was making a joke that made perfect sense, but was missing the attention he was creating for himself and the distracting affect this had on the class.
The Nicholas Spark’s novel Dear John, set to release as a movie this weekend features the main character’s dad who is believed to have Asperger’s and collects coins with a passion. There is a quote in the book that both Johnny and I felt explained it very well: "A person with autism lives in his own world. A person with Asperger’s lives in our world, but in a way of his own choosing." The NBC comedy Community co-stars a character named Abed who is quirky and constantly making pop-culture references. I haven’t seen it, but last year a movie called Adam was released telling the story of a young man with Asperger’s who seems to love all things space related. Asperger’s is becoming more commonly discussed and referenced, so hopefully recognition and acceptance will soon follow.
* * * * *
Thank you, Christina, for the wonderful insight into Asperger’s. You’ve taught me something new, something which is even more meaningful and personal and relatable than quoting Einstein’s equation (By the way, Johnny is Christina’s boyfriend).
There is so much to learn. Every human is so different, and we all have our own problems and gifts. But whoever I meet, the solution is always the same: Love.
Sounds so simple, yet it may just be the most difficult and impossible thing on Earth. It’s easy to love someone who is cute and pretty, but what about those who aren’t so adorable? Who will love them, understand them, and be there for them? Perhaps the only person who can truly do this is God. And that is why we all need God’s love, not just to enjoy it, but to transfer that love to others as well. Others who desperately need it.
A slightly heavy topic, and I kind of feel weird to start talking about food right after this. It’s like discussing health care and politics while watching pornography, if you know what I mean. Hope you understand, but rest assured there will definitely be yummy food porn on the next post.
Question of the day: What are your thoughts on loving “unlovable” people? Have you met (or personally experienced) any people of such disorders?
Well, I can name one. Me. My eating disorder? Certainly turned me into a self-absorbed, unsociable pariah. What turned me around? Love. Go figure.
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Contact Need a bitch buddy? Or simply have a suggestion, question, blah blah blah? Email me at: burp.excuzme@gmail.com
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Then heat up a sprayed pan, and cook the kabocha french toast on each side for about 2 minutes. 
Ah, that egg is a topper! I used Eggland’s Best eggs:
This sandwich was supposed to be a BLT, but I was out of lettuce, so I used a Granny Smith apple instead. 
It worked perfectly, because of the tangy, juicy bite of the fruit. Better than bitter lettuce, if I say so myself! 
I was seriously in heaven as I chowed down on this baby. What is better than having all your favorite ingredients in one dish? 
Especially when you’ve got that lovely, sensational golden yolk oozing out like that! 
The walnuts in the batter was an afterthought. I wasn’t sure they would stick, but they did, and they made for a lovely crunchy, nutty texture and taste to the french toast. 
This was a rather hefty meal though, so I had to use a fork and a knife to dig through it. 
I was thoroughly satisfied when I was done. Never a good meal without a contented burrrrrrp~ 
Readers are slurping up...