Peter Pilotto for Target Collection

概要

Target最新的合作设计品牌Peter Pilotto可能不如以前的那几个那么大牌，所以新出的Peter Pilotto for Target居然没有一出炉就被抢光。我在网上买了几件。

Peter Pilotto这个牌子主打的就是漂亮的印花，我以前在英国试过的，但是他家的衣服似乎更适合腰长的体型，我试来试去都不合身儿，就作罢了。这次Peter Pilotto for Target很便宜，Net-a-Porter的送货退货都免费，再试一次也无妨嘛！

买了这件floral-print cotton-blend jersey mini dress，结果太肥大了。如果你在JCrew穿00或者0号的话，都不用想了。其实这件如果合身的话还是不错的，套西装 牛仔 机车，各种风格都可以，挺多样的。

还买了这件printed stretch-matelassé dress。Wendy 同学穿起来挺好看的，可是在我身上就是悲剧重演，腰线掉在腰下面，没精打彩的特别傻。我又不想象Wendy那样用宽腰带来提高腰线，觉得那样会打破了侧面的黑色panel的视觉效果。算了，不要了。

唯一能穿的就是这件printed cotton-blend jersey top。也挺松的，不过打底穿也凑合了，颜色很清新，正适合我渴望春天的心情。今天穿去上班啦！搭配的是两件JCrew的经典：the No. 2 pencil skirt in double serge wool and the classic schoolboy blazer in navy。

写的时候又发现一条新裙裙，也买了，等收到了再来汇报！周末愉快~ :) 

Once in a while, Target collaborates with premium designers and brings affordable high fashion design to mass market. And every time, you will see crazy lines outside of the designated Target stores on the release eve. I'd never laid my hands on any of those items ... until yesterday. This time, It's Peter Pilotto for Target. Maybe Americans are not that familiar with Peter Pilotto. This line did not fly off the shelf before I could say "for Target". I had the chance to order a couple of pieces online.

I'd tried Peter Pilotto before. When I was in London, I had a chance to try a couple of pieces with ethereal prints and hourglass shape. Unfortunately they had long torso and did not fit my small frame. This time, I was determined to give its "for Target" line another chance. Thanks to Net-a-Porter's free-shipping-free-return policy, I picked three pieces and they arrived last night.

I had a high expectation on this floral-print cotton-blend jersey mini dress. The summery floral prints and conservative coverage made it quite versatile. I could see myself dress it up with a blazer or dress it down with a moto jacket. Unfortunately it came in big. I ordered size XS and it did not have the snug fit I was looking for. Ladies, if you wear size 00 or 0 in JCrew, this one will probably look big on you.

I hesitated quite a bit on this printed stretch-matelassé dress. The cut was identical to the ones I tried in London years ago, and I knew my torso was too short for it. However, Wendy showed a fabulous outfit with it a couple of days ago, and I believed she was shorter than me. Maybe this time it would work? So I put it in my shopping cart. The result? History repeated itself. The waist fell well below my waistline and I looked stupid in it. Apparently Wendy had the same problem. She used a wide black belt to fix it. But I don't like the idea as it would defeat the purpose of side panels. Anyway, I had no commercial obligation to make it work...

The last piece was a printed cotton-blend jersey top. I was attracted to its bright colors and whimsy pattern. Nice for spring/summer. It was quite loose on me. Being disappointed by the two dresses, I decided to keep this one. And I wore it to work this morning! I paired it with two classic pieces from JCrew, the No. 2 pencil skirt in double serge wool and the classic schoolboy blazer in navy.

As I was writing this post, I noticed a new dress coming online. I'll order it and give you an updated review. Oh, I can't say no to spring prints that is so overdue! Stay tuned and happy Friday! :)

Foodie Chat (2): L'Ecole

Exquisite French meal does not have to break your bank. Arguably one of the five most renowned French restaurants in NYC, L'Ecole offers high-end French dining experience at totally affordable price. It serves prix-fixe lunch and dinner all year around. Menu changes frequently, and the only thing remains unchanged is that you will be surprised with delight. :)

Located at the border of SoHo and Chinatown, L'Ecole is the teaching restaurant of International Culinary Center, previously known as French Culinary Institute, which explains why L'Ecole serves mostly classic French recipes. In L'Ecole, the kitchen is the student chefs' classroom, and the plate is their homework. That's the reason why you can have high-end fine dining at such good prices. What you pay is volatility. Unlucky ones may get sub par homework occasionally, but usually the food is really good.

Here is my review of some dishes on their 2013/2014 Winter Curriculum.

Country Pate is classic. Truffle and pistachios add sophisticated rich flavor. One of the best pate appetizers you may find in New York.

Brussels Sprouts Salad is innovative, a happy marriage between French fine cuisine and Spanish tradition. Besides a couple of halved and charred ones, Brussels sprouts are shredded into hair-thin strings. That airy fluffy yellow-green lump is just delightful to look at. When you stab into that lump, you will find boquerones and paper-thin parmigiano-reggiano slices. The fresh bitter-sweetness of Brussels sprouts, the sourness saltiness and fishiness of boquerones, and the cheesy aroma of parmigiano-reggiano make this salad as refreshing as a summer breeze from Spanish Riviera.

Pan-Seared Duck Breast with Winter Vegetables is tender and moist. Classic red wine shallot sauce and winter vegetables are flavorful. Another French classic.

Pan-Seared Wild Black Bass is cooked perfectly. The flesh melts in your mouth. And I drained every drop of the miso-ginger consomme that comes with it. Absolutely delicious. Baby bok choy and shiitake mushrooms added some Asian touch to the dish.

Chestnut Cake has the right amount of sweetness, rich chestnut flavor, and creamy texture. It easily makes the best dessert I've had this winter. The sorbet that comes with the cake is too sweet for me though.

The service in L'Ecole is spot-on. Quick and neat. You also get complimentary appetizer bites and cookie samples. We got dulcetto bars that won the ICC's 2013 Cookie Olympics. Haha, that was hilarious. We didn't even know there was a Cookie Olympics!

Rumor says that, if you are lucky, you may see legendary chefs like Jacques Pepin and Alain Sailhac walking down the hall in their uniforms or asking diners for feedback. I'm not that lucky. The only two celebrity chefs I've met in my life so far are Jean-Georges Vongerichten in Perry St and a much less famous (but a much younger and better-looking) Vikas Khanna in Junoon. Cooking is both an art and a science. I'm always grateful when I finish a good meal. L'Ecole is where the future top chefs are trained, and I'm glad to share part of their experience and homework. :)

Cholesterol in Food = Cholesterol in Blood? Not Really...

胆固醇虽然对人体有重要意义，步入中年以后高胆固醇成了很多人的忧虑，很多人因此不吃红肉不吃海鲜不吃鸡蛋。究竟饮食中的胆固醇对身体健康影响有多大呢？我们得从胆固醇的代谢说起。

首先，我们必须明确几个概念：人体中的胆固醇，血清中的胆固醇，和食品中的胆固醇。这几个相关又不同。我们体检的时候查出来的胆固醇，指的是血清中的胆固醇，它仅占人体中的胆固醇的1/3左右，其他的胆固醇储藏在皮下 肌肉 脂肪和许多器官里面。为什么要检查血清中的胆固醇呢？因为血清中的胆固醇太多，就容易沉积在血管壁，形成血栓，造成动脉硬化，是很多心血管疾病的起因。血清胆固醇的浓度取决于三方面的平衡：1)肠道的吸收能力 2)肝脏的合成能力 3)胆汁的排泄量。只要这三个方面的动态平衡不被打破，食物中的胆固醇多了少了都没有关系。

食物中的胆固醇被肠道吸收以后进入血液，但是血清中的胆固醇，大部分是人体自己合成的，只有1/5-1/3直接来自食物。肠道并不能吸收食物里全部的胆固醇，一般吸收率在30-50%。具体吸收多少，跟遗传基因有关，跟激素和酶有关，也跟血清中的胆固醇浓度有关。这点我们后面慢慢谈。

Photo credit: http://www.nidsun.com/

肝脏在胆固醇的代谢里非常关键，它既能合成胆固醇，也能排出胆固醇，而这两者有着千丝万缕的联系。肝脏不仅能利用食物摄取的胆固醇，还能用葡萄糖 氨基酸 脂肪酸来合成，合成胆固醇是血清胆固醇的主要来源，所以有的人几乎不吃胆固醇也存在血清胆固醇太高的现象。合成的胆固醇被LDL带到身体的各个地方。如果血清中的胆固醇太高，HDL将血清中多余的胆固醇运回肝脏，肝脏将胆固醇进行转化，合成胆汁，经胆道肠道随着米田共排出体外。如果饮食中的纤维素不够，胆固醇在肠道呆的时间太长，就会被肠道再吸收，这个过程叫肠肝循环，会影响胆固醇的排出，具体数字因人而异，跟遗传基因 年龄 激素和酶等很多方面都有关系。另外，如果HDL不够，多余的胆固醇不能及时被送回肝脏，也会影响胆固醇的排出。

Photo credit: http://simply-weight-loss-4u.com

前面说了，人体自身合成的胆固醇才是血清中的胆固醇的主要来源。当血清胆固醇多的时候，人体就会合成得少；血清胆固醇少的时候，人体就会合成得多，是个自适应的过程。当你吃了大量胆固醇以后，血清中的胆固醇会短暂上升，但是幅度不大，时间也不长，因为人体合成会降低。因为人体合成的胆固醇占血清中的胆固醇的大头，所以人体调节的空间非常大。而且，吃大量胆固醇以后，HDL浓度也相应增加，帮助运回肝脏，同时肠道再吸收能力减弱。还有，胆固醇并不总是游离在血清中的，有一种酶叫ACAT，它能把多余的胆固醇合成为胆固醇脂，也能降低胆固醇的含量。胆固醇升高的时候，ACAT的活性也增加。这些都是人体的自适应机制来防止血清中的胆固醇太高。所以饮食中的胆固醇对血清中的胆固醇的影响是很有限的，如果人体自身的机制没有问题的话。

所以，健康的人体可以保持胆固醇的吸收 合成和排泄的动态平衡。血清中的胆固醇太高说明这个动态平衡出了问题，可能是遗传的问题，可能是激素的问题（比如甲减会降低胆固醇的排泄能力），可能是饮食中膳食纤维太少影响排泄，可能是肝脏功能受损，可能是血清中的HDL太低或者LDL太高。。。各种原因都有可能。控制外来胆固醇的摄入，对于降低血清中的胆固醇浓度的效果是maginal的，只是避免雪上加霜而已。解决问题的关键是增强排出胆固醇的能力，多吃纤维素，增强体育锻炼，增加HDL，都是更有效的办法。如果是遗传性的高胆固醇，就只好长期吃药了。

DV by Dolce Vita Malika Boots

概要

推荐一双便宜 舒适又好看的皮靴： Malika boots from DV by Dolce Vita.

我因为足底筋腱炎，要用特殊的鞋垫来帮助我恢复，所以需要一双便宜的大点的靴子临时穿穿。买了这双，打折的时候才不到75块，穿起来还蛮酷的呢！

不要告诉我应该穿Birkenstock boots。那东西丑得惊天动地！我宁可穿着Blahnik坐轮椅，也不要穿着Birkenstock满地跑！我脑子有病，我承认。。。穿双大一号的宽鞋，配上Superfeet 的鞋垫，就差不多啦～～～

As some of you may already know, I am struggling with my plantar fasciitis, a foot injury from running. At night, I use night splint; and at day time, I need orthotic footwear to help recovery.

Birkenstock boots were the first resort I seeked. "The leather-lined contoured footbed will mold to the shape of your foot creating a custom footbed that supports and cradles your each and every step." That could be true, but,  yuk, they were hideous! If I were given two options, walking happily in a pair of bulky Birkenstock or sitting in a wheelchair in a pair of Blahnik, I would jump to the second without blinking my eyes. In fact, I don't believe i would ever walk "happily" in that chunk of ultra ugliness. The mere sight of the boots made me scream.

Now I'm using Superfeet insoles to help recovery. As a result, I had to size up my boots to accommodate this extra orthotic arch support. I didn't want to splurge on it as I saw this as temporary (well, at least I hoped I would kiss plantar fasciitis good-bye before next winter). My budget was $200. The boots had to have flat heel, wide toe box (to accommodate the insoles), and somewhat good style.

I searched for a while and finally found this pair of Malika boots from DV by Dolce Vita. They meet all my requirements, and look cool on my feet. I tried both colors and they both looked great. After a long debate, I decided to keep the black pair. I've been wearing it for two months, and got lots of compliments in the street. I loved the studs. And the best part? I got it on sale! Only $74.47. I sized up 1 full size in order to put in my Superfeet insoles, but I think it's true to size.

When East Meets West (3): Red Egg

摘要

推荐一个吃早茶的地方：Red Egg。我带好多老外去吃过，他们都很喜欢。味道很传统，环境和服务都比一般的粤式茶餐厅要好。

Red Egg根其他粤式茶餐厅不一样，没有推着走来走去的小车。我特别不喜欢小车在本来就很拥挤的过道挤来挤去的，总怕弄脏了衣服，而且经常小车推来推去都是同样的东西，很是考验人的耐心。红蛋家不一样，你拿铅笔在早茶的菜单上勾出来自己想要的东西就可以了，省心多了。

老外都很喜欢他家的菊花茶，稍微加点点糖提个味就好了，没咖啡因，味道也不错。

红蛋的早茶和其他粤式茶餐厅差不多。不要吃他家的小笼包，不好吃，想吃就去鹿鸣春好了，没必要在粤菜馆吃，对吧？根本就是哄老外的。还有烧汁墨鱼仔，一盘小墨鱼浸在酱油味的卤汁里，我蜜最爱，每次必点，但是我发现老外没有一个爱吃的，都是尝了一个就罢手了，估计是太咸了。

红蛋有两个别的地方不容易吃到的菜，都是甜点。一个是原只椰青布丁，一个是榴莲酥。前者端上来是一整个椰子哦，很漂亮的。打开盖子，里面满满的白色椰子味的布丁，滑润爽口，也不会甜得让人腻味。吃完了布丁，就开始运动吧！使劲把椰子肉一点点刮下来吃，香香甜甜的。这个甜点特别受老外的欢迎。我每次带同事去吃，他们都会吃完以后每个人加点一个带回家去吃。榴莲酥就不好说了，毕竟榴莲这个东西爱得爱死恨得恨死，有的老外还挺爱吃的。酥酥的皮加软软的心儿，口感很好的。这东西刚上桌的时候心儿特别烫，吃的时候要小心。

红蛋不是象其他茶餐厅那样吵吵闹闹的，可以很轻松的聊天谈话。装饰也比较现代，不是那种大红大绿金光闪闪的，都是我喜欢它的原因。

I like taking westerners to dim sums. Just like Spanish tapas, dim sums serve in small plates, a hard-to-beat feature in a city that treasures experience and trashes commitment.

My go-to dim sum place is Red Egg, at the intersection of China town and Soho. I've been there numerous times with friends from all kinds of origins and they all fell in love with it. As a result, I became committed to this place that serves non-committing size of dishes.    

You won’t see dim sum carts in Red Egg. Some people find the carts exotic and intriguing, but I don’t like them weaving through tables, especially in peak hours. It makes me nervous that I have to watch my elbows and back constantly. Also I hate sticking my head over a cart just to find out that it carries something I don’t like or already have. Patience is a virtue that’s never flowed in my blood. In Red Egg, you get a list of dim sums and a pencil. Mark the ones you like and pass it to the waiter. Done. Perfecto!

Before we jump into the food, let me remind you that my western friends all love their chrysanthemum tea with just a pinch of sugar: caffeine-free, healthy, and tasty.

Most dim sums in Red Egg taste just as good as in other famous dim sum places like Golden Unicorn. No better, no worse. Dim sums are easy run-off-the-mill dishes anyway. What I will avoid is Shanghainese Soup Dumplings. I don’t know since when soup dumplings have become the symbol of Chinese food in NYC. Maybe it’s partially due to the huge popularity of Joe’s Shanghai. Well, if you are in the mood of soup dumplings, you are definitely in the wrong place. Get your a$$ out and walk to Joe’s Shanghai, please, which is only several blocks away. Soup dumplings are Shanghainese food. Not wise to order them in a Cantonese restaurant. Did I say Chinese cuisine varies a lot by region? Oh yes, dim sum is Cantonese just in case you don’t know yet. Some Cantonese restaurants, like Reg Egg, serve soup dumplings to cater Americans, but that doesn’t mean they are good at it. Another tricky dish is Octopus in Sweet Bean Sauce. Some of my Chinese friends love it, but it’s never got any nods from westerners. I guess they are overwhelmed by its saltiness.

So what is unique on Red Egg’s dim sum menu? There are two unusual desserts. I’m not sure whether they are unique, but they are definitely hard to find in China town. The first one is Young Coconut Pudding. It comes in a coconut shell. Pudding is soft, smooth and tender, with just the right amount of sweetness. After eating the pudding, make sure that you scrap off the white coconut meat. Its creamy texture and rich flavor is always a blast. My co-workers like it so much that they usually order an extra to take home. Another rare dessert is Durian Puff. Durian is a weird fruit that people either love or hate. So this dessert could be a miss or hit. Honestly, it’s less stinky and more sweet than the notorious fresh fruit. If you deem yourself an adventurous eater, give it a try. The crispy puff and creamy fillings make an interesting contrast of texture. It’s served in non-committing small portions anyway! Be aware that the filling is boiling hot when it is served. Let it sit for a while before taking the first bite.

Red Egg has a clean and modern decor with a small bar at the entrance. Even at its peak hour, you can easily carry a conversation without screaming at the top of your voice.

Address: 202 Centre Street, New York, NY 10013

Telephone: 347 871 1123

Business Monday

概要

星期一是“忙day”，所以我一般会打扮得比较严肃。中性色＋保守式样，不玩新鲜颜色新鲜款式。但是严肃不等于枯燥，我尽量往严肃而有型的方向努力吧！比如这件Fendi的长袖连衣裙，虽然走的是严肃保守的路子，但是裁剪合体，插色设计恰如其分的凸显体型，搭配他家常见的泡泡袖设计。配上点点丝袜和尖头皮鞋，再增加点女性情趣。Louis Vuitton家的豹纹围巾够大够蓬，松松的围在脖子上可以平衡一下整套打扮的女人味，以免流于老套的娘味。当然，灰裙子和豹纹围巾都很容易找到更便宜的替代品，不要跟我这个时不时抽个风的败家女学。咱只讲搭配，是吧？不过，我还是要真心赞一下这条裙子的，超厚超软超暖和，经典职业装扮，今冬最佳投资就是它了，我要多穿几年，把本儿挣回来。。。

When I was little and just started learning English, my teacher taught us how to memorize Monday through Sunday: Monday is 忙-day (忙, pronounced “mon”, means “busy” in Chinese). I didn't quite get it until I finished school and started my own career. Monday is indeed the day you can't mess up in business, even in your business attire.

So I tend to look more serious on Mondays. Gray and black are the colors I usually turn to. Conservative simple styles help me to focus on business. But that doesn't mean I have to look like a boring dead fish. Here I built my business attire around a long-sleeved wool dress (Fendi) that features figure-flattering color blocks and cute curved sleeves. It nailed down the classy professional look I was aiming for. Polka dot stockings added a touch of feminine fun to the outfit, balanced out by the boldness of the animal print scarf (Louis Vuitton)… No, you don’t need brand names to get a professional look. It just so happens that I fall in love with designer pieces from time to time. What can I say? This Fendi dress felt so warm and soft that I just couldn't let it go the minute I had it on. It was definitely my best buy this winter and I see it last for many seasons... *_^

Have a productive week ahead, everyone! 

Foodie Chat (1): Bar Boulud

It's restaurant week again, folks. You don't always get the best dishes on the restaurant week prix fixe menu, but it's still a good excuse to meet up with your friends over a good meal. Last night, we went to Bar Boulud and ordered from its $38 restaurant week menu.

Bar Boulud is a chic and casual French bistro owed by Daniel Boulud, one of the most celebrated chefs in NYC. Upon entrance, you will see arched cavern-like space furnished with blonde-wood booths and a big communal table, promising an intimate and personal experience at the first glance.

We arrived early and sat at the bar. To my big surprise, we didn't get any service for a good 5-10 minutes, the longest wait I've ever had in any Daniel Boulud franchise. We asked the lady at the door to ring us whenever a table opened up, and she never did. After sitting at the bar, eyeing all the empty tables and gradually burning out our patience, we asked an waitress if we could get a table. And we got it in two minutes... OK, I knew this was a casual restaurant and I should not expect the same "kind" of service as in Boulud Sud, but, given the price tag, I felt truly entitled to service of the same "level"!

Since we are at the price tag, Bar Boulud have an impressively deep wine list that goes all the way up to the north of $3,000 / bottle (I didn't flip through the whole list... no, I mean "the whole dictionary"... of course). Unfortunately they do not offer half bottles or quartinos that wine lovers are so crazy about. So we decided to go by glass. We started with something light and fruity, and moved on to Syrah that had a little more body as the meal came. Wines were good, but they could have poured a little more.

OK. Enough complaints. Here comes the best part: the food.

Bar Boulud knows how to serve simple food to its simple perfection. The pate was impeccable. The duck confit was crispy and tender. I was not a big fan of its chocolate tart, but it was not the end of the world. All my grudges were soon washed down by the fantastic food, fine wine, and bubbly conversation. I had a good time!

Overall, I would give a 3.5/5.0 to Bar Boulud. Food was great, but its service was definitely not in par with its less casual siblings. Its casual ambiance was deadly charming and could have made it an ideal  romantic dating spot, provided their service was upgraded from coach to first-class cabin. Till that day, I strongly suggest you avoid the risk and take your date to Boulud Sud, which is only blocks away.

Red + Green = Christmas Tree? Scratch that!

Abstract

How to wear red with green without looking like a Christmas tree? It's actually easier than you might think. 

• Play with brightness and saturation. Furious red and blinding green are simply, er, furious and blinding. Mute one of the two colors and let the other one shine. That's the way to make it "pop", not "clash".
• Play with area. Usually it's safe to let the muted color dominate in terms of area. Balance is the key, isn't it?
• Use neutral color(s) to soften the look. 

Simple rules, right? Let's give it a try!

This is a quick flashback from 2012. The green top is from JCrew. I simply love their Perfect Fit Ballet Button Tee. I have ~20 pieces in different colors and sleeve length. I got the skirt from Anthropologie and flats from Stuart Weitzman. Cute stuff!

俗话说：＂红配绿，丑得哭。＂不知什么时候开始，红色和绿色放在一起成了村姑的标志。其实，红有各种红，绿有各种绿，如果自然界的红花绿叶美不胜收，为什么我们就不能把这两个颜色搭得赏心悦目呢？

今天放个flashback，以前搭过的一身儿红绿配，被很多人夸奖过，包括同事朋友，也包括街上的陌生人。正好来讲讲如何撞色 －－ 撞色搭好了，会有意外的惊喜哦！

首先，我们知道颜色除了有色相，还有亮度明度灰度饱和度。我不是专业人员，这些名词一直稀里糊涂的，但是我的眼睛告诉我，鲜艳明亮的红色和鲜艳明亮的绿色在一起是很可怕的事情，所以这两个颜色一定要有主次之分，有明有暗才能有主有从。比如这身搭配里面，绿色是暗沉的背景，红色是那点活泼的splash。

其次，相撞的两个颜色面积上也要有主次之分，一个大一个小。一般说来，暗色偏大，亮色较小，这样才显得生动活泼，而不是哗众取宠。万绿丛中一点红，就是这么个意思。

第三，利用中间色过渡，通常可以使画面更和谐自然，比如这里使用的白色。

挺容易的，对不对？

这是2012年的图了，上衣是JCrew的Perfect Fit Ballet Button Tee。我特别喜欢他家的这个tee，弹性非常好，颜色也很多，长袖短袖我收了~20件吧？裙子是Anthropologie的。鞋是Stuart Weitzman家的。

Fuchsia Power in Office

概要

经常有人要我贴平时办公室穿的衣服，可是真没什么好贴的，我在办公室里穿得很规矩的，黑白灰米，各种中性的颜色，普通的款式，不敢太夸张。另外，办公室里人那么多，照个像也不容易。

不过，最近发现了一个空的没有人用的办公室，我可以悄悄的溜进去，掐一张，再不声不响的溜出来。

今天穿了件很鲜艳的DVF jacket，在这个寒冷潮湿的漫长冬季，明亮的颜色让我心情一亮！早上起来没时间多想，随手抓了一身黑。其实fuchsia这个颜色很好配。除了黑色以外，跟很多蓝色都非常和谐，baby blue，powder blue，navy blue，cobalt blue都好。还可以配灰色，米白色，驼色，各种深浅的smoky rose，甚至浅浅的薄荷色。只要搭配的颜色不去抢fuchsia的风头，你就不会看起来跟个万花筒似的招摇过市。大家不妨也试试？

在办公室里，你喜欢穿什么＂出格＂的颜色呢？

Tired of business dress code? All you need is a pop of color! 

I work in a boring industry that people blink at anything less than business casual. Neutral colors dominate my wardrobe and I don't have much room to maneuver. That said, I do throw in a pop of color whenever I'm in the mood, like today -- when I feel sick of this prolonged wet winter, I...pop! 

Fuchsia (or magenta, whatever name you prefer) is one of my favorite colors. Vibrant and cheerful, exuberant yet feminine, it really makes a woman's skin glow. I truly believe it goes with all skin tones.  

Here I paired this DVF jacket with an otherwise all black outfit. Just a safe  five-second decision I made in the morning rush. Fuchsia usually blends well with all kinds of blues, from baby blue, powder blue, to navy blue, cobalt blue. It also goes well with gray, ivory, camel, different shades of smoky rose, and even light mint. As long as the other color is muted, you won't look like a pack of skittles. :) 

What is your favorite crazy color in office? 

When East Meets West (2): Lotus Blue

概要

Lotus Blue号称是曼哈顿的第一家云南菜馆。云南菜和泰国菜缅甸菜相近，善用各种香草，比如薄荷香茅紫苏香菜之类的，香料丰富，但是比四川菜要轻盈许多。

我是去年和几个同事一起去的，其中有2个美国人1个缅甸人。餐馆不小，靠窗的桌子很大，很安静，谈话的时候不需要扯着喉咙喊。服务生英语很好，人也很有礼貌。我有印象的几个菜是：

香蕉果蕾芒果沙拉（见下图）。菜很清爽可口，摆得也很漂亮。香蕉花是垫在下面好看的，主要是酸甜的芒果丝，薄荷紫苏香菜糅合在一起，丰富而轻盈，花生末的浓厚香气则是全菜的重心，就好像风筝的线一样把各种口味拴在一起。稍微有点点辣，但是并不过分，应该大部分人都可以吃。

三鲜过桥米线比传统版的要清爽一些，没有那么油腻，味道倒是很浓厚。肉嫩菜鲜，很赞！

传统气锅鸡非常成功，清鸡汤可以根法菜里面的consommé相比，鲜而不油腻。因为点的菜太多，我没有怎么吃鸡肉，但是那汤太鲜美了，被大家抢光了。

唯一不喜欢的菜是油炸红鳟鱼。老美同事点的，油腻腻的，不是我的菜。

Lotus Blue, located in Tribeca, is the first restaurant I've seen in Manhattan that serves Yunnan food. Unlike the chili-spicy Szechuan cuisine that most Americans are familiar with, Yunnan cuisine dances effortlessly with herbal spices such as mint, lemongrass, purple basil and cilantro. Compared to Szechuan food’s heartiness and intensiveness, Yunnan cuisine is more airy and naughty, almost weightless. Although I could easily relate it with Thai food, my Burmese friend almost screamed in tears when she had the first bite of the Yunnan noodle that tasted just like the noodle she had in her hometown.  

I went to Lotus Blue with two Americans and one Burmese on a sunny evening last year. We got a spacious table at the window. The place was quiet, perfect for a laid-back conversation. The waiter spoke fluent English and apologized politely when he found the bottle we picked was out of stock. We ended up with no drinks, I think. Otherwise the drink had to be mediocre since I don’t recall what we’d ordered. But the food was quite impressive.

Banana blossom salad (see the picture above) was a refreshing start. Shredded mango blended seamlessly with the sweet & sour dressing. Mint, basil, and cilantro layered airy spiciness, all rooted with the nutty grounded peanuts. A little kick with chili, but not overwhelming at all.

Three delights cross-bridge noodle was a less-oily healthy upgrade from the traditional Chinese delicacy. The broth was rich in flavor, yet clear in texture. Everything was cooked just right: tender meat, soft noodles, and fresh vegetables. It came in big portion.

Traditional Yunnan steam pot chicken was a master piece. If you are a fan of chicken consomme, you know what I’m talking about -- clear soup packed with that delicate flavor you can only find in organic chicken. I didn't eat much chicken (as always, we ordered too much), but the soup itself worth five stars.

The only disappointment was crispy red snapper, a fish dish that I can no longer find on their online menu. I guess they have removed it (I do hope so). However, I did find its picture in their online gallery (see below). Well, it was not terrible, but I simply don’t eat fried fish like that. Both my taste buds and my waist line screamed “NO”! Oh, yes, it was ordered by one of my American friends. J

Address: 110 Reade Street, New York, NY 10013

Telephone: 212 267 3777

Bansky in Context

概要

今天在79th Street & Broadway的街角碰到了著名街头画家Bansky的大作，算是意外的惊喜吧！这家伙最近很火，今年应该刚刚40岁，已经有很多画作的印刷品出售了。每次看到这些印刷品，我就忍不住想问：“哪些人会买这些印刷品呢？”

在我看来，固然有人是喜欢他的幽默感或者是认同他的政治观点，但是更重要的是，他是街头画的大师。他的画作无缝密合街头的实物，让画和街景合二为一。比如这副画里面的消防栓，是原本就有的，整个画面自然有趣，让人忍俊不住。把街头画印刷出来挂在房间里，未免就有了斧凿的痕迹，艺术性和趣味性都大大降低了。

NYC is full of surprises, sometimes in a pleasant way. Today as I was walking to my lunch date on UWS, I bumped into this piece of art at 79^th Street x Broadway.

Well, as Bansky’s street art gains popularity, I've seen prints sold online recently. "Interesting work, " I told myself, "but who on earth will buy this piece of shit?" Don’t get me wrong – I like his work; what I don't understand is why people will buy a copy of STREET art and hang it in their APARTMENT. People may like his humor or agree with his political expression, but as far as I see, most of his art work would lose at least half of their beauty when they were taken out of context.

Bansky’s street art is more than stencils on the wall; it takes in everything around it as an integral part of artwork. Just imagine the fire hydrant being removed from under the hammer, or the stencil below was not drawn on the waterline of the Thekla, or the bright yellow flower did not wrap around the corner of the building. Will they still be as interesting? I doubt it. Bansky is a master of street art, in that he knows how to make it work in the street seamlessly with everything, being it a fire hydrant, a window or a crappy window unit A/C. It takes pure originality, massive imagination, and incredible sense of humor, but a lot of the above will get lost when the stencils are moved from where they are.

…Wait a minute, I take it back. Maybe I can have that little boy with the hammer in my living room. He will be hammering the damned computer that takes too much of my leisure time.

When East Meets West (1): Finding the Perfect Modern Chinese Restaurant in Manhattan

概要

给外国朋友推荐中国餐馆是很痛苦的事情。好吃地道的中国餐馆通常又脏又挤，怎么看怎么也不上档次，服务也差，服务生拉长着脸，好像你欠着人家几吊钱似的，有时候人多还得根别人拼桌。档次高点的中国餐馆吧，又经常难以下咽，比如有名的Shun Lee，菜摆得很漂亮，服务也周到，可那菜的味道。。。真是去了一次就不想再去第二次了。

这个系列介绍几家我觉得不错的适合带外国朋友去吃的曼哈顿中国餐馆，环境干净舒服，服务比较西化，菜的味道也不错（当然，你如果除了辣呼呼的川菜以外什么都不爱吃的话，那也别去了）。这些地方我都是自己掏钱吃过的，I’m not affiliated with any restaurants, and I don’t get any discount or monetary benefit from them. 

这个系列的正文用英文写吧，因为这些比较适合老外自己吃，也适合中国同胞带老外去吃。

I’m a Chinese in New York. To be exact, I’m a Chinese with a bunch of foodie friends in all skin colors in the food capital of the world. From time to time, my foodie friends will pop the inevitable question:”What Chinese restaurants would you recommend?” Alas! This is among the top three questions I hate the most, the other two being “how’s your day/weekend” and “what do you do for fun”. They are all incredibly simple, so simple that you don’t know where to start with; they are open-ended, so open that you don’t know how much information is sufficient and spot-on without losing your audience. Plus, it’s really a pain in the a$$ to find a good Chinese restaurant that satisfies both Chinese taste buds and western dining culture.

It always amazes me that Americans tend to put Japanese food and Chinese food in the two extremes of dining spectrum although we are geographical neighbors. While Japanese restaurants are usually associated with being “chic”, “high-end” and “healthy”, Chinese restaurants are often viewed as being “cheap”, “dirty” and “oily”. The fact is Chinese cuisine varies a lot by region; it’s the Americanized Chinese fast food that pours tons of oily sauce on almost everything. Chicken with broccoli? Do you know we didn’t even have broccoli in China until it was imported in the late 20^th century?

New Yorkers have the luxury of accessing authentic Chinese cuisine in China town or Flushing. However, many Chinese restaurants are run in the traditional Chinese style: small, dark, crowded, noisy, smelly, and sometimes with service as poor as its ventilation. One of my western friends believed that all waiters in Chinese restaurants hated him, and it took me a while to explain to him that throwing dishes on the table or raising voice meant nothing but the waiter being in a rush.

That said, I have to compile a list of perfect modern Chinese restaurants for my western friends. My criteria are as follows:

• Authentic good Chinese cuisine. The food has to past my Chinese taste buds. A little fusion twist is OK, but the core cuisine has to be authentic. This criterion excludes some high-end restaurants such as Shun Lee.
• Pleasant dining experience. You may not get the same beamy bubbly little cutie in your next-door diner, or the black suit that silently leads you to the restroom the minute you stand up during the meal, but I promise no dish-throwing or screaming. Some or all of the staff are fluent in English. The restaurants have to look clean. Finally, you won’t be asked to share your table with a group of strangers when it gets crowded. This criterion excludes the majority of restaurants in China town and Flushing.

Last but not the least, here comes the disclaimer: I complied the list based on my own dining experience and personal taste. Things might have changed and past experience may not be indicative of future performance. If your favorite Chinese food is spring rolls or orange crispy beef, most likely you won’t agree with my selection. I eat on my own dime. I’m not affiliated with any restaurants, and I don’t get any discount or monetary benefit from them. 

Stay tuned.

闲话spinning/cycling/动感单车

Abstract:

This article covers some basics of spinning/cycling you need to know before you head towards your first spinning/cycling class.

Spinning is a great workout that falls under the interval training category. Unlike chronicle cardio training such as stable speed running, spinning routines usually consist of multiple intense intervals separated by short water breaks. Spinning targets mainly your glutes, quadriceps, and hamstrings. Core muscles are also engaged in spinning. Compared to running, spinning is a low impact exercise on knees if you get the correct form and correct bike set-up.

Make sure you bring water and towel to your spinning class as you will sweat like hell. Padded shorts are recommended for beginners as you will find the saddle narrow and uncomfortable. Don’t hide yourself in the back of the classroom. Walk to your instructor and introduce yourself. She/he will help you to set up the bike (to fit your body), and walk you through some basics. Find a spot in the room where you can see both the instructor and yourself (in the mirror). Compare your form to hers/his throughout the class and adjust accordingly.

Riding a spinning bike is similar to riding a road bike (minus “rocking-the-bike” part) and very different from riding a casual bike (like the blue city bike in NYC). Several tips on spinning form:

• Put your body weight mainly on your lower body, not on your arms or shoulders.
• Bend your elbows.
• Keep your ears away from your shoulders, and relax your shoulders.
• Sit back! Sit back! Sit back! When you are in saddle, sit at the back end of the saddle where you feel less pressure between your legs. When you are out of saddle, keep your butt right above the saddle and resist the natural tendency of moving forward.  
• Extend your spine and don’t hunch your back. Engage your core muscles so that you do not bounce up and down.
• Control your cadence through your glutes and thighs smoothly. Feel the paddles glued to your feet (biking shoes helps!) and maintain the solid contact throughout the 360-degree circle. Push through your heels, not your toes. Keep your knees forward, neither inward nor outward.

For more details, learn Chinese and keep reading! Enjoy!

   

我为啥会去上spin课呢？因为我那时候上FLUIDITY，一种ballet和pilates结合的课，里面有个老师身材暴好，又瘦又很curvy，个子比我还矮点，但是看起来一点都不矮，大腿屁股漂亮得不行。我呢，本来就对基因论不感冒，所以总觉得这是能练出来的，同时我是不相信FLUIDITY就足够把她打造成这样的，因为它的强度太低了，刺激不够。于是我就下课以后问她，除了练FLUIDITY，她还练别的什么。她回答: spin! 而且她说，她只练这两样东西。

我这人脑子里面问号多，脸皮又厚，见到身材好的女老师都会去攀谈，聊聊她们的饮食和运动。结果问来问去，跳出来最多的那一项就是 -- spin! FLUIDITY老师如此，yoga老师如此，pilates老师如此，ballet barre老师也如此。。。于是我决心去试一试。

结果，试了一次就被勾住了。现在虽然骑龄不长，也是混得门儿清了。上次被老师叫到前面领骑了一堂课，首次面对小伙伴们，才发现很多小伙伴老伙伴form很成问题，所以决定盖个spin的楼，讲讲basics。

讲下面几个问题：
- spin究竟锻炼什么
- 第一次进课堂应该注意什么
- spin的form问题

1 - spin究竟锻炼什么

骑车一般说来是有氧运动，但是spin课通常会有把心跳冲到无氧区的interval，所以强度比一般的骑行（尤其是平路骑行）要大些。具体比例要看老师掌握，老师一般建议用heart rate monitor，但是其实真用的人不多，我就懒得带。不管怎么说，spin的强度是可以自己控制的，身体感觉好的时候多push一点，感觉差的时候就少加点阻力，自己觉得不浪费时间就可以了。我还是把它作为有氧训练的，中间有些HIIT。既然是有氧，当然很锻炼心肺/体能/耐力，包括肌耐力，也很适合减肥。

从肌肉上来讲，spin主要用到core和腿，尤其是大腿和屁股。

先说屁股大腿：如果你是个梨子，已经嫌自己大腿屁股肉太多，spin可能没什么立竿见影的好处，因为它不能有针对性地局部减掉臀腿肥肉。如果你嫌自己小腿粗大腿细，如果你想要丰臀或者翘臀，spin倒是很合适的，因为它用小腿相对较少，能帮助大腿和屁股肌肉发展和塑型。我自从spin上瘾以后，就减少了squat和其他腿部力量训练，不然屁股和大腿恢复不过来。

再说core：spin需要依靠core来保持上身平稳，强大的core是正确的form的保证，但是spin本身对core的力量锻炼是不够的（我从网上看来的说法），所以通常自行车教练会另外让徒弟做core strength training。当然了，spin很减肥的，能帮助你消除全身包括肚皮的脂肪，对瘦腰瘦身出川字纹都是有帮助的，但主要是减脂方面的作用，不是增强核心肌肉和力量。

spin对膝盖的压力较小，也适合那些因为膝盖不好而不能跑步的小伙伴们。

2 - 第一次进课堂应该注意什么

第一次上课，你必须带两样东西：一瓶水，一条毛巾。spin课出汗很厉害的，这两样必不可少。如果你有那种吸汗的head band能把头发箍住让汗不迷眼睛，也尽管带上。女生最好把头发盘起来，马尾辫扫在汗津津的脖子上很难受的。。。最重要的是：不管男女，强烈建议穿padded shorts，不然座椅会硌得很难受的。男生的问题很明显了，有男生奇怪女生为什么也要padded shorts，还有男人以为女生会骑着骑着就high起来。我作为女生很负责的说：他们都tmd扯淡！！！新手一定要穿padded shorts, 如果你不想在座椅上坐立不安象犯了痔疮一样的话。

spin课很热门，单车数量有限，很多gym有个signing sheet，first come first serve。如果你们gym也如此的话，别忘了早点去课堂，早点签名，早点把毛巾搭在你想要的车上面，要拿出我们以前上新东方占座位的劲头来。

我建议大家都尽量坐在第一排中间位置，至少需要能同时看到（镜子里的）自己和老师，这样才方便不断比较自己和老师的form，从而不断纠正错误。我的form就是这样在比较中不断提高的。这个不光适用于spin课，还适用于gym其他大课。老师们通常希望前排中间的都是老手，能给后排一个好的榜样作用，可是咱们新手一定要脸皮厚呀脸皮厚，毕竟这个世界就是撑死皮厚的饿死皮薄的，人不为己天诛地灭，先戴自己的氧气罩再管别人的生死。。。

然后，你要根老师打招呼，告诉他你是第一次来spin。这个也是适用于gym其他大课的，老师知道你是新手，自然会对你多关照一些，多指出动作要领，好处很多。而spin课上就更重要了，因为你需要set up bike，调整座位的高度 距离和把手的高度，老师能帮你找到最合适的setting。这个setting很重要，不合适的setting对膝盖 手肘 肩膀 腰过分的压力都容易造成injury。我承认我很anal，我最初的3次课找了3个不同的老师来set up bike（根每个老师都说自己是第一次上课），就是因为担心setting不对，结果3个老师给出的setting都是一样的，我才放心。

3 - spin的form问题

我没有骑过road bike，听说spin和骑road bike非常相似，唯一的区别是spin的bike是不能动的，而road bike可以在climbing/running的时候两边rock，从而更好的利用身体重量。spin多的人上路以后得学怎么rock the bike，其他的都一样。

很多人都跟我一样小时候是骑车上学的吧？于是自然的认为spin/road bike根我们小时候骑车commute一样吧？这个想法是错误的。

认识这个问题很简单：你看看老师的cadence是多少，你随便瞎骑是骑不出来这个转速的，换而言之，你要是上路骑车，是骑不出老师那个速度的。除了基本力量差异以外，form是关键。我刚开始上课的时候各种慢吞吞，现在也能呼呼飞转了，就是在我掌握了技术问题以后。

spin的重心要放在下半身，坐着（in saddle）的时候借助座椅支撑大部分体重，站着（out of saddle）的时候靠腿支撑，手臂的作用主要是平衡，不是支撑体重，千万不要趴在把手上骑，如果你spin一节课下来胳膊酸痛，那绝对是搞错了。

跟我们平时骑车一样，手肘应该是弯曲的，永远都不应该lock住，因为弯曲的手肘能更好的缓冲各种颠簸而不受伤。同样的，膝盖永远都不应该lock住，即使是蹬到最低点都应该是略略弯曲。

抬头，一节课都可以自恋地欣赏自己镜子里的英姿，或者一直盯着前方美女的翘屁股。sit tall，肩膀放松，脊柱拉长，不要缩头缩肩的一副DS相，咱骑车也要骑得气宇轩昂，这样才不容易脖子肩膀感到累。

好了，重点来了：SIT BACK！SIT BACK！SIT BACK！不管你是in saddle还是out of saddle，一定要SIT BACK！！！

如果你是in saddle，屁股尽量后撅，尽量往座椅后面坐，当你坐对了位置的时候，你会发现连padded shorts都没有那么重要了，穿yoga pants都不难受。如果骑车的时候不由自主的往前滑动了，屁股要再往后蹭噌，一直蹭到后面不难受的地方去。相信我：road bike和stationary bike的座椅设计得那么窄，不是为了省那几刀原材料，而是为了强迫你把屁股往后撅，从而降低身体重心，减小风阻，在路上跑起来更快。

如果你是out of saddle，屁股仍然要尽量后撅，要正好悬在座椅上方而不是跟着手移动到前面来，in & out of saddle之间的transition，屁股应该是单纯的上下移动，而不包含前后移动，要靠拉长的脊柱来把手移到把手的前端（position #3）。

再来说core：不管是in saddle还是out of saddle，脊柱都要往长里拉，不要驼背，下意识的把肚脐往脊柱上拉（但是不能影响呼吸），姿势跟举铁的时候（squat，dead lift，barbell row等等）背部的姿势差不多，这样才能engage core muscle，建议照照侧面的镜子。驼背是上课的小伙伴们里面最常见的错误。除了照镜子以外，你自己也能体会到core对骑车的影响：当你的core用不上力气的时候，你就不能很好的控制上身平稳，就会bounce，就会脚蹬不快。只有你的上身稳住了，完全靠屁股和大腿的力量来做功，你的cadence才上得去。

如果你骑得上下直跳，要么是阻力太小（应该加大阻力），要么是core太弱（把core绷紧）。骑车永远都要感到脚上有阻力，哪怕是flat road；bounce多的是放松状态，当你sprint或者climbing run的时候，上身一定要保持平稳，尽量减少上下的bounce，有人会模拟rock the bike手肘两边rock，但是那不是重点，重点是你应该看不到自己上身的上下晃动，所有的做功都在大腿和屁股上面。

再来说腿部动作：骑车不要八字腿，膝盖不要外翻也不要内扣。你要感觉到踏板就好象长在自己的脚上一样，有人车一体的感觉，不管脚运动到圆周的任何地方，都毫不间断的跟踏板有solid contact。这一点对于习惯于casual ride的人尤其重要。我们常常只注意腿往下蹬的那个瞬间，两条腿左右左右的交替发力，只用到大腿前面的quads，但是正确的骑法是腿在整个周期都在用力，尤其是爬坡的时候，应该是腿后蹬以后主动往上提，你要感觉到hamstring在发力 －－ 一条腿后蹬的同时另一条腿上提，你的爬坡力量当然就大多了。注意用heel蹬车而不是用脚尖蹬车。

这里必须提到的是：建议大家买bike shoes，建议大家装cleats，这个东西可以卡在踏板上，穿上以后骑车的感觉好很多倍，真的能感到人车一体。如果穿一般的sneakers用带子绑在踏板上，往上提的感觉很难找到。但是bike shoes很难走路，我每次都是光脚进教室，穿鞋，骑完以后再光脚走出来。

总结一下：骑得好的人也骑得好看，他们不弯腰驮背，不缩头缩脑，in saddle的时候身体挺拔，out of saddle的时候脊柱伸长，屁股永远在座椅后端，加速的时候举重若轻，脚下蹬得飞快，上身却几乎不动，不管是换saddle位置还是手的位置，转换都很smooth，不影响cadence。