Exhaling Life

A change in season shouldn't require us to abandon the past that resides in our closets, but rather the addition of a piece or two to elevate our style for the upcoming season. With fast fashion, digital creators, and influencers, we have gotten lost in the chaos of “new,” “more,” and “outfit of the day,” as though something new every day itself is fashionable. Cancún, Mexico Fashion, one's style, is not and cannot be always new. One's style is a reflection of our personality, mood, and perception of ourselves. It is quite unrealistic and damaging to one's mental wellness if the expectation is to change every day—brand new everything. It is also very damaging to the earth, as pointed out in Guilt of Disposable Fashion . Fashion, style, is about curation—a collection that reflects our individualism rather than a bin of polyester. As summer approaches and you are taking inventory of the summer pieces in your closet and are in need of one or two pieces to elevate your styl...

Time is always fluid. It never holds for more than a second, carrying us from the present into the next. I feel rushed at times, even when there is neither expectation nor commitment—only an impatient anxiety, as though I am about to run out of time. This sense of urgency often pressures me to neglect myself, to overlook the quiet moments within my own space, both mental and physical—the small pleasures that offer comfort and serenity... the simple act of slowing down with ordinary things that allow me to feel lived. Bowls were wheel-thrown and glazed by me. For me, that is cooking. As much as I enjoy dining out, cooking allows me to decompress and reset. The ritual—focusing on the ingredients, the process, the rhythm—at times releases me from the chaos that consumes me. There is a quiet satisfaction in savoring a meal of my own making, held within the calm of my space. The dishes don’t have to be opulent. A simple dish, like this Quick Fire Stir-Fry Beef, offers a gentle pause—a brief...

It was about a month ago when I first thought of writing about artificial intelligence and its lack of intelligence. I had several ideas for the title, one of them being “Where Is the Intelligence?” I was furious that day after realizing that ChatGPT had failed, and a month of editing work had to be reviewed and possibly corrected for spelling, grammar, punctuation, and language mechanics. Takashi Murakami at The Broad, March 2026 The honeymoon phase was over. How does one miss spelling, grammar, punctuation, and language mechanics errors when assigned editing tasks? It was a costly lesson for me in trusting that an AI would consistently apply the basic tasks of editing, which include copy editing: correcting errors in grammar, punctuation, and spelling. I didn't question it because it included corrections of grammar, punctuation, and spelling at times. I didn't realize that it wouldn't consistently deliver the work. Consistency in work. Isn't that what we expect fr...

Flip-flops and sandals once lived at the margins of style—practical, unassuming, and rarely invited into conversations about taste. They belonged to errands, beach days, and the quiet acceptance of comfort over consideration. To wear them beyond those boundaries felt, at best, indifferent and, at worst, careless. Kāʻanapali Beach, Maui Something shifted. What was once dismissed as too casual began to be reexamined through a different lens—one that values restraint over excess. Designers pared them down to their essentials, and in doing so, revealed a kind of clarity: clean lines, deliberate simplicity, and an ease that resists overthinking. In a landscape saturated with structure and embellishment, sandals and flip-flops offered something quietly radical—absence as intention. Now, they move with purpose through spaces that once excluded them—paired with tailored trousers, anchored beneath sharp silhouettes, and integrated into wardrobes that understand proportion and balance. They no l...

Full transparency. I am afraid of pressure cookers. It is a fear instilled in me by my mom, a quiet but effective deterrent meant to keep me at a safe distance—especially when the pressure is being released. Reasonable? Perhaps. I would consider a therapist, but it has been years since I have needed one. Ceramic bowl was wheel-thrown and glazed by me. When I saw the Pressure Cooker Guatemalan Red Beans with Beef Short Ribs recipe in The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope , I knew I had to make a version of my own—one that did not require a pressure cooker. I also wanted the ingredients to feel simpler, more accessible. More importantly, I wanted the dish to center the red beans, rather than have them overshadowed by the richness of beef short ribs. This is not a bean stew, but a slow braise—one that relies on the gradual release of moisture from the ingredients themselves. So, changes were made—and thus, the name: Korean Gal’s Guatemalan Red Beans with P...

Los Angeles has been under an extreme heat warning. My mornings have been slow to start, which has made my days unnecessarily intense, unproductive, and ultimately stressful. I am not a morning person, but I need early mornings—those quiet hours before six—to settle into a day that feels my own. Arts District, Downtown L.A., March 2026 One of my morning rituals, skimming through the news, shocked me as sexual assault allegations against Mr. César Chávez appeared on my iPad screen. Along with Ms. Dolores Huerta and Mr. Gilbert Padilla, he co-founded what is now known as the United Farm Workers (UFW) labor union. His dedication and fight for farm workers are enshrined in California. March 31, his birthday, is César Chávez Day, an observed holiday in the state. At first, I was deeply disturbed by the accounts of sexual molestation and assault described by Ms. Ana Murguía, thirteen at the time, and Ms. Debra Rojas, twelve when the sexual abuse began; however, it wasn't until my eyes la...

Inspired by Anaïs Aa Dao Van Manen’s Vietnam, the cookbook published by Phaidon , I set out to cook Vietnamese food for myself. There is a certain satisfaction—a quiet, private sense of achievement—when we learn to cook within a familiar cuisine that our hands have never actually prepared. I did not realize, until drifting through the pages of Vietnam , how central caramelized sugar is to the cuisine—often referred to as a caramel braising sauce. After my first failed attempt at following the Tôm Rim recipe from the cookbook, I turned inward to develop a version that simplifies the process while preserving the dish’s essential tension: the salinity of fish sauce meeting the sweetness of caramelized sugar. INGREDIENTS LIST [serves one with rice] fourteen whole prawns, shells on, slit along the back and deveined two tablespoons of vegetable oil one tablespoon of sugar one tablespoon of fish sauce one tablespoon of Cambray onion, white part only, diced one tablespoon of red onion, diced o...