White + Rose

In light of these difficult times and self-isolation, I thought I'd share my baking endeavours. Baking has been one of my earliest hobbies. I particularly enjoyed baking for others in high school, whether it be in celebration of my birthday or my friends' birthdays. It slowed down when I was in university, but it's something I like to do, especially when I'm stressed or need a distraction. I also baked for my coworkers on occasion. Momofuku Milk Bar is one of those places in NYC I'd like to visit. The appeal of it is their could-be-homemade feel but there's certain elements to their recipes you won't find in a typical home cook's pantry. Things like glucose (readily available in supermarkets but I never use) to freeze-dried corn powder (only obtained online)... and thanks to apartment living, I don't have space for a stand mixer. Over the span of 3 weeks, I've made these recipes with pyrex bowl and wooden spoon. I like to chill the dough

It's been a while since I've written on this blog. It first began as a personal style blog, a place where I could show my craft and knitting, and whatever tidbits was related to fashion and style. I never really had a clear vision for this blog, and I still do not. Throughout high school, I was fascinated with alternative fashions, especially in Japanese street fashion. I wanted to talk about it with my friends but none of them particularly had an interest for it, so I began to write. It soon drifted into observing trends and the style of others as I was trying to pinpoint my own style, but I've always been reluctant to share OOTD (outfit of the day) because I was not comfortable with my body. Posts became fewer as my interest for fashion dwindled at times, or I began to feel like it was a chore to have to post anything. At the end of the day, I do not profit from anything in my blog and I intend to keep it that way. There were a lot of things that happened in the 2010s,