Asian Singles at Match.com
Friday, April 6, 2012
Yellow Fever Award of the Year
Asian Singles at Match.com
How to Act on the First Date
In my book, Asian Candy, the protagonist had to learn how to act on a first date to get a second date. Here are some things she learned:
1. Dress hot: reveal a little cleavage and leg, but don't look like a hooker.
2. Put on makeup: look like a glamour puss, with the sexy black eyeliner, men like that.
3. Eat beforehand: do not go in starving, or you would look like a pig. Once I went to a shabu shabu place on a date and ate all the meat at the table and scared the guy so much he never called.
4. Do not take leftovers home
5. Look into his eyes and compliment him with a line like, "you have nice hair" (if he has hair, that is), or "you have nice eyes". But you have to really mean it. He will call and ask for a second date if you compliment him and also do #6:
6. Cleanse your spirit of all negativity: your heart has to be open for someone new to come in. If you are thinking that there is no way on earth he's coming near your cucheecoo, then you will act accordingly and he will feel it. I once took a Learning Annex course on How to Attract Men Like Bees to Honey. The instructor asked us to visualize a phallus in our pussies. If you have something soft to come home to, men will do anything to get home. Then she asked us to visualize our fathers. Most women in the class were angry at their fathers. Perhaps we were not attracting men because we were angry at our fathers, so we tried visualizing the wind and water washing our negativity away on a sandy beach. Try this next time you need to be in any social situation. It works.
1. Dress hot: reveal a little cleavage and leg, but don't look like a hooker.
2. Put on makeup: look like a glamour puss, with the sexy black eyeliner, men like that.
3. Eat beforehand: do not go in starving, or you would look like a pig. Once I went to a shabu shabu place on a date and ate all the meat at the table and scared the guy so much he never called.
4. Do not take leftovers home
5. Look into his eyes and compliment him with a line like, "you have nice hair" (if he has hair, that is), or "you have nice eyes". But you have to really mean it. He will call and ask for a second date if you compliment him and also do #6:
6. Cleanse your spirit of all negativity: your heart has to be open for someone new to come in. If you are thinking that there is no way on earth he's coming near your cucheecoo, then you will act accordingly and he will feel it. I once took a Learning Annex course on How to Attract Men Like Bees to Honey. The instructor asked us to visualize a phallus in our pussies. If you have something soft to come home to, men will do anything to get home. Then she asked us to visualize our fathers. Most women in the class were angry at their fathers. Perhaps we were not attracting men because we were angry at our fathers, so we tried visualizing the wind and water washing our negativity away on a sandy beach. Try this next time you need to be in any social situation. It works.
What We Can All Learn from Papi
Lately, I have been watching The L Word online. I am up to Season 4, and there is a character named Papi, a lesbian who beds thousands of women and is irresistable. What's her secret? She just loves women, loves their smell, their voice, their everything. Maybe we all just need to give a little more love to get more lovin'!
Here's to love!
Here's to love!
Friday, March 30, 2012
Asian Candy
So I have been talking about writing my book Asian Candy on my iphone. Whenever I have an extra moment or two, I edit and write Asian Candy on my iphone. It is definitely revolutionary! I must have spent 4 hours editing during my commute. Talk about saving time!
Candy is a 25 year old single Asian female in New York City looking for Mr. Right. She goes on many dates, mostly with men she meets on the Internet. Most of the dates don't result in anything exciting until she meets a hot Wall Street banker who leads Candy to sexual awakening of previously unknown heights. Candy has a lot of student loan and credit card debt; her NYU degree and life in the big city do not come cheap. Candy must find a sugardaddy to help pay the bills. Will she find a sugardaddy who will also fulfill her deepest sexual needs? Will she meet Mr. Right? Read about Candy's NYC dating adventures in Asian Candy.
Read the sample first chapter at www.asiancandybook.blogspot.com
Hope you enjoy it and want more!
Asian Candy Book
Candy is a 25 year old single Asian female in New York City looking for Mr. Right. She goes on many dates, mostly with men she meets on the Internet. Most of the dates don't result in anything exciting until she meets a hot Wall Street banker who leads Candy to sexual awakening of previously unknown heights. Candy has a lot of student loan and credit card debt; her NYU degree and life in the big city do not come cheap. Candy must find a sugardaddy to help pay the bills. Will she find a sugardaddy who will also fulfill her deepest sexual needs? Will she meet Mr. Right? Read about Candy's NYC dating adventures in Asian Candy.
Read the sample first chapter at www.asiancandybook.blogspot.com
Hope you enjoy it and want more!
Asian Candy Book
Monday, March 19, 2012
Ten Ren Tea Journal
I love tea and want to learn more about the different varieties. There is no better place near me to buy tea than Ten Ren on Mott Street. They stock over a hundred different teas.
The ladies at Ten Ren are pleasant, but the best way to test these teas is to order the samplers online. The samplers are not available in the stores, but they should be.
I will chronicle my tea tastings here:
Tian Li (ten Li) oolong:
One of the rarest and highest quality teas. Very fresh tasting, roasted and delicious. I recommend this but it is very expensive. $45 for 2.6 ounces.
2011 First Flush Dragonwell (very limited) green tea:
The tea leaves are small and very tender. A little more bitter than the Tian Li tea in my opinion.
Puh Erh- oh no! Stay away! The name says it all- it sounds like poop err. It will be a big mistake for you to buy this tea. Tastes like the stuff my grandmother used to make me drink when I was sick. Noooooooo. Plus I found a hair in the tea leaves.
Pouchong 3rd grade:
Slightly fermented green tea, fresh and clean. Not bad. Nothing to write home about.
I received, free with my online purchase, a box of the Dragon Well Green Tea bags. This is very good tea, roasty and sweet, not bad for a tea bag.
The ladies at Ten Ren are pleasant, but the best way to test these teas is to order the samplers online. The samplers are not available in the stores, but they should be.
I will chronicle my tea tastings here:
Tian Li (ten Li) oolong:
One of the rarest and highest quality teas. Very fresh tasting, roasted and delicious. I recommend this but it is very expensive. $45 for 2.6 ounces.
2011 First Flush Dragonwell (very limited) green tea:
The tea leaves are small and very tender. A little more bitter than the Tian Li tea in my opinion.
Puh Erh- oh no! Stay away! The name says it all- it sounds like poop err. It will be a big mistake for you to buy this tea. Tastes like the stuff my grandmother used to make me drink when I was sick. Noooooooo. Plus I found a hair in the tea leaves.
Pouchong 3rd grade:
Slightly fermented green tea, fresh and clean. Not bad. Nothing to write home about.
I received, free with my online purchase, a box of the Dragon Well Green Tea bags. This is very good tea, roasty and sweet, not bad for a tea bag.
Friday, March 16, 2012
Bouley Restaurant Review
Bouley
163 Duane Street New York, NY 10013
(212) 964-2525
Cici and I love a great deal, so we decided to go for the $55 prix-fixe 5 course lunch at Bouley today. The restaurant was beautiful, with fresh flowers everywhere. Cici commented that the waiters were serving like a well-rehearsed symphony. Once in awhile, you would get a whiff of truffles.
The lunch started with an amuse bouche: pumpkin soup with candied pine nuts. It reminded me of the soup I used to buy at the now closed Bouley Market. The soup was so creamy and pumpkin-y that I wished Bouley Market is still open.
For our first course, we both chose the Carpaccio Of Kampachi, Young Blue Fin Tuna And Striped Amber Jack prepared in a mediterranean manne. The plate was so pretty, it looked like fish swimming in a pool of pretty green flowers. The carpaccio was melt in your mouth fresh with the most wonderful sauces.
We were fascinated by the guy wheeling around the bread in a cart like one of those dim sum ladies. He was so into methodically cutting the bread that he belonged in a movie about Bouley, or bread, or just any movie. He suggested the Saffron walnut bread with the porcini flan. I also tried the apricot walnut bread (sweet, chewy and fresh) and olive bread. I still think Del Posto has the best bread in the city though.
The second course was the famous Porcini Flan with Alaska Live Dungeness Crab black truffle dashi in its own little pot. The presentation was so cute. I can see why so many people recommend the flan. The crab meat was outrageously crabby and fresh. I believe this dish is what makes the air smell like truffles every once in awhile, when someone is served the porcini flan and they open the little pot and let the aroma envelop them (an apparently everyone else) in a cloud of truffle bliss.
For the third course, Cici picked the All-Natural Pennsylvania Chicken with carrot ravioli, chanterelles, pain d'empics dressing and I picked the Slow Braised Kobe Style Beef Cheeks with blue kale gnocchi. Cici gave me a bite of her chicken and carrot ravioli. This was not the usual frozen chicken you get at other restaurants. I want, no NEED, the secret of how they make the chicken so tender. Is it because it's all natural or from Pennsylvania? We need to know. This chicken was so tender, it makes other so called "chicken tenders" taste like leather (Cici said "old shoe" but I'm not as gross as her). "They are like chicken meltaways!" Cici later texted me as she finished her chicken that she took home in a doggie bag (more on that later). Also, the carrot raviloli was so sweet and the pasta delectible, it tasted like pumpkin. (Before this, my only other taste of a sweet vegetable ravioli are the butternut squash raviolis at Costco. This aint no Costco ravioli, people! I am not a snob, I just like good food.) The beef was delicious as well, with gnocchi on the bottom, but by then I was too full to fully appreciate the beef, however yummy it was.
Next, came a palate cleanser of Honey Tangerine Soup with sancho pepper, lychee sorbet, crystallized honey. Very refreshing and perfect after all the courses.
We both picked the Hot Caramilized Anjou Pear,valrhona chocolate, biscuit breton, hot toffee sauce, lemon verbena and tahitian vanilla ice creams for dessert. I did not like the lemon verbena ice cream too much, reminded me of Lemon Pledge. Sorry.
The chef provided us an extra dessert: bulgur wheat ice cream. It was a unique taste, creamy and kind of salty.
Cici tasted the bulgur wheat ice cream and said that I would like it because it was salty.
I said, "I was raised on salty plums."
Cici said, "What do salty plums taste like?"
"Olives," I replied.
"Why would you do that to a plum? It's so sweet," wondered Cici.
The chef also presented some complimentary, gorgeous little macarons, wafer thin cookies, chocolates and nut crunch. By then, we were so stuffed that Cici took one of the wafer thin cookies and said, "Have you seen that guy in Monty Python who was at a restaurant and ate a lot, and then he said, 'I'll just have one more bite, it's wafer thin,' and he exploded?" I thought that was hilarious.
Not wanting to explode, we did not finish our desserts so we asked for doggie bags. The server who cleared the table acted like this was an unusual request. Yes, we are Hoi polloi. We take doggie bags. We are not on a date and we don't care. Plus, it's a Michelin Star doggie bag.
If you think we are declasse for asking for doggie bags, witness what happened at the next table: The two guys next to us (not in jackets, as required by the restaurant rules) obviously tourists due to the hotel room key card on the table (see, no little detail escapes me, a skill I honed after watching almost all the Monk reruns), sat down later than us, so by the time their table was cleared for dessert, we were done with our meal. One of the guys (with an accent) asked for *gasp* more bread. The server said incredulously, "More bread, with DESSERT?" Amateurs. Tourists. Didn't they know that we New Yawkers don't eat bread with dessert? Suddenly, it was as if the perfect symphony came to a screeching halt for a second. The bread guy was notified of the request, and he went over and asked which bread they would like to enjoy some more. They chose the apricot walnut (good choice). Bread Guy said, "Let me get you a plate, would you like butter with that?" Then all was well again as the two bread-loving gentlemen were served their desserts.
Note: The doggie bags were given to us by the receptionist/coat check girl. Very discreet. I like it.
Pardon the low lighting of the photos. I took them with my iphone with no flash (BTW, does anyone's iphone flash actually take good photos? Mine does not) and the restaurant was kind of romantically dimmed.
163 Duane Street New York, NY 10013
Cici and I love a great deal, so we decided to go for the $55 prix-fixe 5 course lunch at Bouley today. The restaurant was beautiful, with fresh flowers everywhere. Cici commented that the waiters were serving like a well-rehearsed symphony. Once in awhile, you would get a whiff of truffles.
The lunch started with an amuse bouche: pumpkin soup with candied pine nuts. It reminded me of the soup I used to buy at the now closed Bouley Market. The soup was so creamy and pumpkin-y that I wished Bouley Market is still open.
For our first course, we both chose the Carpaccio Of Kampachi, Young Blue Fin Tuna And Striped Amber Jack prepared in a mediterranean manne. The plate was so pretty, it looked like fish swimming in a pool of pretty green flowers. The carpaccio was melt in your mouth fresh with the most wonderful sauces.
We were fascinated by the guy wheeling around the bread in a cart like one of those dim sum ladies. He was so into methodically cutting the bread that he belonged in a movie about Bouley, or bread, or just any movie. He suggested the Saffron walnut bread with the porcini flan. I also tried the apricot walnut bread (sweet, chewy and fresh) and olive bread. I still think Del Posto has the best bread in the city though.
The second course was the famous Porcini Flan with Alaska Live Dungeness Crab black truffle dashi in its own little pot. The presentation was so cute. I can see why so many people recommend the flan. The crab meat was outrageously crabby and fresh. I believe this dish is what makes the air smell like truffles every once in awhile, when someone is served the porcini flan and they open the little pot and let the aroma envelop them (an apparently everyone else) in a cloud of truffle bliss.
For the third course, Cici picked the All-Natural Pennsylvania Chicken with carrot ravioli, chanterelles, pain d'empics dressing and I picked the Slow Braised Kobe Style Beef Cheeks with blue kale gnocchi. Cici gave me a bite of her chicken and carrot ravioli. This was not the usual frozen chicken you get at other restaurants. I want, no NEED, the secret of how they make the chicken so tender. Is it because it's all natural or from Pennsylvania? We need to know. This chicken was so tender, it makes other so called "chicken tenders" taste like leather (Cici said "old shoe" but I'm not as gross as her). "They are like chicken meltaways!" Cici later texted me as she finished her chicken that she took home in a doggie bag (more on that later). Also, the carrot raviloli was so sweet and the pasta delectible, it tasted like pumpkin. (Before this, my only other taste of a sweet vegetable ravioli are the butternut squash raviolis at Costco. This aint no Costco ravioli, people! I am not a snob, I just like good food.) The beef was delicious as well, with gnocchi on the bottom, but by then I was too full to fully appreciate the beef, however yummy it was.
Next, came a palate cleanser of Honey Tangerine Soup with sancho pepper, lychee sorbet, crystallized honey. Very refreshing and perfect after all the courses.
We both picked the Hot Caramilized Anjou Pear,valrhona chocolate, biscuit breton, hot toffee sauce, lemon verbena and tahitian vanilla ice creams for dessert. I did not like the lemon verbena ice cream too much, reminded me of Lemon Pledge. Sorry.
The chef provided us an extra dessert: bulgur wheat ice cream. It was a unique taste, creamy and kind of salty.
Cici tasted the bulgur wheat ice cream and said that I would like it because it was salty.
I said, "I was raised on salty plums."
Cici said, "What do salty plums taste like?"
"Olives," I replied.
"Why would you do that to a plum? It's so sweet," wondered Cici.
The chef also presented some complimentary, gorgeous little macarons, wafer thin cookies, chocolates and nut crunch. By then, we were so stuffed that Cici took one of the wafer thin cookies and said, "Have you seen that guy in Monty Python who was at a restaurant and ate a lot, and then he said, 'I'll just have one more bite, it's wafer thin,' and he exploded?" I thought that was hilarious.
Not wanting to explode, we did not finish our desserts so we asked for doggie bags. The server who cleared the table acted like this was an unusual request. Yes, we are Hoi polloi. We take doggie bags. We are not on a date and we don't care. Plus, it's a Michelin Star doggie bag.
If you think we are declasse for asking for doggie bags, witness what happened at the next table: The two guys next to us (not in jackets, as required by the restaurant rules) obviously tourists due to the hotel room key card on the table (see, no little detail escapes me, a skill I honed after watching almost all the Monk reruns), sat down later than us, so by the time their table was cleared for dessert, we were done with our meal. One of the guys (with an accent) asked for *gasp* more bread. The server said incredulously, "More bread, with DESSERT?" Amateurs. Tourists. Didn't they know that we New Yawkers don't eat bread with dessert? Suddenly, it was as if the perfect symphony came to a screeching halt for a second. The bread guy was notified of the request, and he went over and asked which bread they would like to enjoy some more. They chose the apricot walnut (good choice). Bread Guy said, "Let me get you a plate, would you like butter with that?" Then all was well again as the two bread-loving gentlemen were served their desserts.
Note: The doggie bags were given to us by the receptionist/coat check girl. Very discreet. I like it.
Pardon the low lighting of the photos. I took them with my iphone with no flash (BTW, does anyone's iphone flash actually take good photos? Mine does not) and the restaurant was kind of romantically dimmed.
Wednesday, March 14, 2012
Deep Thought: Is Sugar the Sex or the Money?
You often hear that women are looking for sugardaddies. For example, Big Ang on last night's episode of Mob Wives told her son that she is looking for a sugardaddy. Her son's response was that rich men are looking for 20 year old girlfriends, so Big Ang should learn to take care of herself. Side bar: I predict that Big Ang will be the breakout star of Mob Wives. There is no one like her on earth! She is fabulous! All she needs to do is to bring on conflict, drama, threaten to claw one of the women's eyes out. She won't need a sugardaddy anymore, she will be a sugarmama.
I understand that sugar in sugardaddy stands for money. What about the sugar in sugarbaby? Some sugardaddy blogs say they want sugar. Does that stand for sex? These are my deep thoughts of the day.
I understand that sugar in sugardaddy stands for money. What about the sugar in sugarbaby? Some sugardaddy blogs say they want sugar. Does that stand for sex? These are my deep thoughts of the day.
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