Thank you for visiting my blog. I am a designer providing design, presentation, and documentation services in Southern California. My background is in interior design, and my work is mostly done utilizing CAD and modeling programs. Most of my clients are interior designers and architects. This blog is where I share my personal experience and opinions on work-related topics. This blog covers architecture, interior design, and some landscape design. I also draw inspiration from my life here in Southern California, my trips to Taiwan visiting my family, and Taiwanese and Japanese TV programs I watch. Please make yourself comfortable. Feel free to leave a comment or send me a message. Thank you!

Summer Fruit Bowl

cooking time: 10 minutes – 60 minutes (depending on the amount of fruit)
Perfect for a BBQ/pool party.
2 small seedless watermelons – cut to small bite size pieces
3 ripe mangoes – peel and cut to small pieces
1 pound of strawberries – sliced
10 oz of blueberries
2 lemons – zest and juice
Thai basil leaves – tear into small pieces
Agave syrup – to taste (optional)
  1. mix all fruits.
  2. add basil leaves and syrup to taste
  3. serve cold.
  1. freeze some of the prepared fruits and assemble at the destination.

Beef Porridge

cooking time: 2 – 3 hours
Another of my lazy creations. Beef, tomatoes, and soy sauce are delicious together.
roasted beef bones (leftover bones from prime rib roast used this time)
chopped garlic
chopped onions
chopped tomatoes
thinly sliced celery
cooked rice
soy sauce
  1. in a soup pot, add oil, sauté onions, garlic, and tomatoes
  2. add beef bones to pot, add as much water as possible
  3. shimmer for 2 – 2.5 hours
  4. remove bones from pot, remove meat from bones and cut meat into small bites
  5. add cooked rice to pot, cook for 15 minutes
  6. add add kale, celery, and meat to pot, cook for 5 minutes
  7. season with salt and soy sauce
  1. if using uncooked rice, extend cooking time. Or add rice while making broth

Chili Dressing

cooking time: less than 10 minutes
This is a typical finishing touch for a lot of dishes that I grew up eating. Making this ahead of time is very convenient.
thinly sliced scallion
finely chopped chili peppers
chopped cilantro
sesame oil
  1. place scallion in a bowl, mix with some salt
  2. mix in chili peppers and cilantro
  3. dress with sesame oil


  1. good as dressing for cold cut meat and for cooked noodles (with or without broth).
  2. can be mixed with vegetables to make salad.

Chili Salad Dressing

cooking time: less than 10 minutes
disclaimer: I don’t eat salad (only if I have to). This is a recipe I “designed” for a friend who wanted to sue my chili sauce for salad. Please let me know how this turns out if you try to make it.
chili peppers
extra virgin olive oil
lemon juice – half the amount of olive oil
  1. roast whole chili peppers and garlic cloves
  2. set aside roasted peppers and garlic clove, chop to small piece when cool.
  3. add chopped peppers and garlic to olive oil. (This can be used as flavoring/dipping oil.)
  4. combine step #3 with lemon juice; add salt to taste
  5. save in the jar and refrigerate
  1. oil used for salad dressing shouldn’t be heated.

Chilled Bean Sprouts

cooking time: less than 15 minutes
Cold side dishes are great for multiple meals.
soy bean sprouts – blanched and cooled
thinly sliced chili peppers
angle sliced scallions
minced garlic
sesame oil
  1. place bean sprouts in a mixing bowl
  2. add all other ingredients, adjust amount of seasoning to taste
  1. soy bean sprouts are available in bags at Korean markets.
  2. mung bean sprouts are fine if soy bean sprouts are not available.