March 2, 2018

A Last Look

{“Georgia O’Keefe: Living Modern,” Brooklyn Museum}

So…I think I owe you an explanation. As you might have noticed, I’ve stopped blogging for a while now. In summer 2017, I left my job at the Brooklyn Museum and moved to London to get my MSc in art and archaeological conservation. That’s right– I’m no longer a curator, but a conservator! A scientist who spends much of her time in a lab, looking at things under a microscope, trying to understand what the objects from our past are trying to tell us if only we listen hard enough to the signs they show.

This was always my favourite part. It’s the reason why I believe I’ll always be, in my heart of hearts, an art historian before a curator or a conservator, and a writer before anything else.

Having said that, I always knew that this blog would only remain active insofar as I remained active in the field of curation (hence the name of this blog.) And now that chapter of my life as “a museum girl in New York” has ended in favour of this new life in Europe, filled with archaeological excavations, chemical analyses, and treatments of objects from all over the world.

Maybe I’ll come back to New York one day as a different kind of “museum girl.” But until then, I’m going to focus my recreational writing on on more fictional pursuits. If I ever come out with a book, I promise to let you be the first to know!

Thank you for coming along with me for these past two years.



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March 3, 2017

Scenes from February

  {Ascending a Mayan temple at sunset in Coba, Mexico}

With all the traveling that I’ve done this past month, February just flew by! And now I’m about to go to India tomorrow! As a recap, here are some photos from the last few weeks.

{At the Kusama exhibition in D.C.}

{Hiking to the Hollywood sign}

{Tulum, Mexico}

{After brunching in New York}

{Coba, Mexico}

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January 23, 2017

Scenes from my last two weeks

{At the New Museum’s ‘Pixel Forest’}

So far 2017 has gone off to a very busy start! At the museum we’re preparing for the second rotation of “Infinite Blue,” and lately I’ve been doing a lot of writing in general. Some highlights include one of my best birthdays to date, hearing Madonna and Marilyn Minter’s discussion on feminism at my workplace, and re-connecting with long-distance friends for the first time this year.

{What I wish all my Sunday afternoons were like}

{Madonna and Marilyn Minter’s discussion on the eve of the presidential inauguration}

{Always up for a pastrami reuben at Katz’s}

{Found my new favourite restaurant in Chinatown}

{Just the birthday I wanted this year}

{late night pizza and beer after a long week}


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December 13, 2016

scenes from my last two weeks

image1{Cycling along Manly Beach in Sydney}

This year I spent Thanksgiving in Australia with my family. The weather was perfect, I got to spend some quality time with my one-year-old nephew, and I got my fill of authentic Asian food! Other recent highlights include spending some time in the conservation lab of the museum and the opening of our new exhibition, “Infinite Blue.” Happy Holidays!

image2{Bondi Beach}

image3{The exhibition that I’ve been working on finally went up!}

image5{A Mayan figure undergoing treatment in the conservation lab}

image4{One of our Egyptian sarcophagi in the lab}

image6{Church of St. Mary, the venue of a Renaissance music Christmas concert I attended}


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October 24, 2016

scenes from my past few weeks

image7{The Fairy Pools at the Isle of Skye in Scotland}

As I was thinking about the past few weeks, I realized that my blog is now a year old! I wish I had a more momentous way of commemorating its survival, but I don’t, and can only offer a few reflective words instead. This blog was largely started without a distinct focus, hence its initial categorization as a ‘lifestyle blog.’ Although I expected the majority of my posts to be about the art that I deal with on a daily basis, I never imagined that the majority of its topics would cover disparate, unrelated areas ranging from Russian literature to the metaphysical lyrics of Florence+the Machine. That said, however, I’ve been starting to narrow my focus and will continue to do so after having discovered what works most for me. You’ll see what I mean! Until then, please enjoy a few moments of my life from this month below!

image4{Walking around Scotland}


{This one was especially friendly!}

image8{Me, as a red speck in the highlands}

image1-2{Some curators from Japan, examining some of our works}

image1{At Frieze in London}

image10{At the home of Steven Korff, a collector of Japanese ceramics who was featured in the New York Times in August}

image1-1{The Untermeyer Gardens in Yonkers, New York}



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July 19, 2016

Scenes from my last two weeks

image6{At Bluehill Stonebarns/ photo: Chi Chi Lin}

Last weekend a few friends and I decided to rent a yellow beetle and escape the city for a day trip to two farms: Grace Farms in Connecticut, and Blue Hill at Stone Barns in New York. Other highlights from the past two weeks included a visit from two ancient Chinese bronze specialists from Japan and several summer barbecues!

image4{Lunch at Grace Farms/ photo: Estherina’s World}

image2{Grace Farms}

image5{Our literal ‘girl squad’ / photo: Estherina’s World}

{Blue Hill at Stone Barns}

image1{A wolf in sheep’s clothing}

{A sea of chickens}

image1{One of my favourite things about summer: barbecues!}

{Our visiting bronze specialists from Japan}



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June 10, 2016

Asian-ifying Cheesecake: Recipe for Makgeolli Cheesecake


In another twist on my original series on Asian-ifying vegetables found in the U.S., I enlisted the help of a fellow recipe blogger and friend, Jessica Han, who is also interested in finding new ways of combining Asian and Western ingredients (see her blog here). A UX designer by day, Jess spends many of her nights baking incredible and photogenic confections during the same hours when I am faffing around my kitchen trying to come up with new main dishes. And so I present you with her recipe for makgeolli cheesecake, which serves as a sweet foil to my otherwise savoury list of east-meets-west recipes. For those who are wondering what makgeolli is, it’s a slightly sweet Korean rice wine that has a milky, off-white colour.

From Jess: Every summer I find myself going down the boozy baking path. When one of my favorite restaurants, Take 31, offered a makgeolli tiramisu dessert I was blown away. However, the serving was incredibly tiny– I was saddened and obsessed at the same time. What else could I make with this delicately sweet flavor? And could I make it fit into a mason jar? 

Makgeolli Cheesecake

Original recipe and photos found on

  • 1 packet instant vanilla pudding mix
  • 2 cups makgeolli
  • 1 vanilla bean pod
  • 1 packet cream cheese
  • 1/3 cup sugar
  • graham crackers (enough to fill the base of a mason jar)
  • 1/2-1 stick butter
  • honey (to drizzle)
  • 2-3 large strawberries

1.) Mix 1 packet of instant vanilla pudding mix with 2 cups of makgeolli until combined and there are no clumps. Add the seeds from 1 vanilla bean pod.

2.) Using a hand mixer, blend 1 cup of the pudding mixture with 1 packet of cream cheese and 1/3 cup of sugar. Add more pudding to taste.

3.) Mix the graham cracker crumbs with melted butter and pat them into a crust on the jar’s bottom. Pour the cheesecake mixture to fill the jar and refrigerate for a few hours, or as long as you can wait!

4.) Add some summer strawberries to the top and drizzle with honey. Enjoy!






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June 6, 2016

Scenes from the last two weeks

hudson{Hiking Break Neck Ridge in Hudson Valley}

It’s officially summer in New York, and I am loving these sunny June days and cool nights. Below are some pictures from the past two weeks!

polp{A snapshot from Saturday’s Veuve Clicquot Polo Classic}

*photo courtesy of Estherina’s World

image12{At the Polo Match}

image10{At MoMA’s Party in the Garden}

image2{Robyn performing at Party in the Garden}

image5{Art History Happy Hour at the Brooklyn Museum}

image3{At a tropical house party}

image6{This sums up how I feel about summer!}


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April 24, 2016

Scenes from the last three weeks

image9{Cherry blossoms at the Brooklyn Botanic Gardens}

Everything has burst into full bloom here in New York! Spring has finally arrived, and the past week was full of beautiful weather and sunshine. Below are a few photos from the last three weeks, including some very belated pictures from my trip to Japan and Singapore!

image1{An examination of what might be a fragment from one of the most important 12th c. hand scrolls in Japan (鳥獣人物戯画)}

image8{The Brooklyn Museum’s artist’s ball}

{On a hike to 戸隠神社 in Nagano, Japan}

image4{Nagano, Japan}

image6{Sakura mochi in Tokyo}

 a {Nagano, Japan}

image2{The Singapore Botanical Gardens}


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March 19, 2016

Asian-ifying Pasta: Ume Shiso Pasta ( 梅紫蘇パスタ)


In yet another departure from the original focus of my series, “Asian-ifying Fall Vegetables in the U.S.,” I thought I’d share with you a recipe for a Japanese type of dish that isn’t commonly found in Japanese restaurants in the States: wafū, or Japanese-style pasta (和風パスタ).

I particularly like this one, which I found on Namiko Chen’s website, Just One Cookbook. Although I altered the recipe slightly, I kept the main ingredients, which I love: umeboshi (pickled plums), shiso leaves, and buna shimeji mushrooms. You can also add other Japanese mushrooms if you happen to have them on hand, or some renkon (lotus root) chopped length-ways, which adds a nice texture.

Ume Shiso Pasta ( 梅紫蘇パスタ)

*Recipe modified from Just One Cookbook (see here)

Prep time: 5 mins// cook time: 15 mins// serves: 2

    • 7 oz (200 g) dried spaghetti
    • 10-20 shiso leaves
    • 2 cloves garlic
    • 2 bunches of buna shimeji mushrooms
    • 2 or 3 umeboshi (Japanese pickled plums)
    • ¼ tsp. salt
    • Freshly ground black pepper
    • 2 Tbsp. olive oil (1 Tbsp. for non stick pan)
    • 2 Tbsp. soy sauce
    • ¼ cup shredded nori (kizami nori)

1.) Cook spaghetti according to the package instructions in lightly salted boiling water. However, as we will be further cooking spaghetti with the sauce, cook for about 1 minute less than indicated in the instructions. Make sure to reserve about ½ cup of pasta cooking water before you drain the spaghetti in a colander.

2.) Roll up shiso leaves and julienne into thin strips.

3.) Slice garlic and discard the bottom part of buna shimeji mushrooms.

4.) Remove seeds from umeboshi and discard. Then mince into small pieces.

5.) Heat the olive oil on medium high heat and cook garlic until fragrant.

6.) Lightly cook the shimeji mushrooms until they are coated with oil.

7.) Add ¼ cup of the pasta cooking water, soy sauce, and umeboshi.

8.) Add the spaghetti into the pan.

9.) Using tongs, coat the spaghetti well with the sauce. If you need more sauce, add the pasta cooking water and soy sauce to adjust the flavor. Season with salt and ground black pepper, according to your taste.

10.) Garnish with shiso leaves and shredded nori on top.

As this dish doesn’t take much time to prepare at all, I highly suggest it as a weeknight go-to meal!



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