Candice M. Yee

writer & destroyer of burritos.

I’ve got no epiphanies for you.

Posted on Apr 14, 2013

This post contains no new, groundbreaking, never-before-heard revelations in it.  You can read it and by the end, your mind will remain unblown and your socks not knocked off.  You have been warned.

I’ve always been a writer, but I’ve been pretty terrible at actually writing for myself.  I’ve usually been tasked with writing about what others think which lead to work writing what others wanted me to write.  Funny how that turned out.

They always say the best way to get better at something is to do it.  So here I am.  I am a writer, so write I must.

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Slow Cooker Kalua Pig

Posted on Sep 27, 2012

As much as I love it, I rarely eat Kalua pig because it usually involves a trip to the nearest decent Hawaiian food joint, which (if we’re going to be really honest here) is quite a drive away. However, since trying this recipe, I will definitely be making (read: eating) more pig!

Instead of burying a whole pig in the ground for hours on end, this easy recipe only requires some sea salt, liquid smoke, and a slow cooker!

Slow Cooker Kalua Pig

5 lb pork butt roast
1½ tbsp sea salt
1½ tbsp liquid smoke
Prepare pork by piercing it all over using the tip of a sharp knife. Rub sea salt all over. Place in slow cooker. Drizzle liquid smoke all over. Cook on low for 16-20 hrs, turning half way through. (Be sure to check periodically toward the end of this cooking process to make sure your pig doesn’t burn.)

When it is ready, you should be able to easily shred the meat using a fork. Remove from slow cooker to shred. If necessary, use drippings to moisten the meat (however, I didn’t find this step was necessary).

Serve with rice, cabbage, or (my personal fav!) in a lettuce wrap (thanks Skinnytaste).

Source: La Fuji Mama

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Matzah Munch

Posted on Sep 21, 2012

Bet you thought I fell off the blogging wagon already, but here I am! And you should be glad I am because I’m sharing with you a magical thing some call “crack,” and my mom opts to call it the more politically correct “matzah munch.”

A few days ago, while searching for new job postings online, I came across the recipe for this magical combination of simple edibles. (Don’t ask, I have no clue how searches for “writer,” “marketing,” and “social media” came up with this recipe. You’re gonna have to talk to Google about that one!)

I had never made it myself, but I was pretty sure this was the magic that first touched my lips a few months ago. Looking at the recipe, it looked like the triple threat of salt, sugar, and chocolate which typically translates to good things in my book. Plus, with such simple ingredients and a quick start-to-finish, how could I resist?

Matzah Munch

4-5 lightly salted matzah (or saltine crackers)
1 cup (2 sticks) butter
1 cup dark brown sugar
12 oz chocolate chips
Preheat oven to 375°. Line a baking sheet with foil or parchment paper. Arrange matzah in a single layer on baking sheet, breaking it into smaller pieces when necessary. Set aside.

Stirring constantly, combine butter and brown sugar in a medium saucepan over medium heat. When the mixture comes to a boil, continue to cook it for a 2-3 more minutes – still stirring constantly – “until thickened and just starting to pull away from the sides of the pan” (Source: the Kitchn).

Remove from heat and immediately pour over matzah, using a spatula to spread evenly. Put baking pan in the oven and immediately reduce heat to 350°.

Bake for 15 minutes. (Note: If toffee starts to burn, feel free to reduce oven temperature to 325°.) The newly toffee-ed matzah will now look bubbly and golden brown.

Remove from oven and immediately spread chocolate chips on top. Let this sit for 5 minutes, or until the chocolate is melted enough to spread. Sprinkle sea salt on top (optional).

Allow the entire pan to cool completely. Break into pieces. Enjoy. Share. Prepare to make more. :P

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biggity back… again!

Posted on Sep 18, 2012

this is was SO me!

Hello again, dear reader. (Yes, singular. Just one. Whose name probably starts with “H” and ends with “eather.”)

I didn’t mean to abandon you, and I actually miss you a lot. I’ve just had a lot of changes in my life and I’ve become something of a recluse, which (as you know) is SO not my style. So I’m making a conscious effort to crawl out of my little shell and get back on this social pony!

Over the past months, I’ve lost my job, moved back home, lost friends, gained friends, volunteered, helped run a company, and yes, I’ve been selfishly keeping these little adventures all to myself!

I used to tell myself that it was because I was happily busy living life – gasp! – offline. No longer did I spend 10-12 hrs a day wishing I was elsewhere (anyone who read my tweets knew half the fun was ranting about my office space kinda life). I also thought I could blame my distaste for writing on my disdain for the writing I did professionally. However, after getting used to enjoying midday sunlight (due to being unemployed), I thought I’d have a lot more to write about… yet I still wasn’t writing much at all.

One of my favorite things to tell people is that if it’s important enough, you’ll find a way; if not, you’ll find an excuse.

And here I was, full of excuses. But it’s time to restart the ol’ blogging machine again! I’ve always been one to express my opinions, be it through writing, art, or speaking. Why should that change when it comes to blogging?

So gonna chug through and commit to this. Again. And again. And again. Until it sticks. :)

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Rare Tee Trunk Show flyer

Posted on Apr 27, 2012

This was my first adventure in Illustrator, so I’m pretty happy with how it turned out overall. This was done as a flyer on behalf of Distinct Designers Boutique on Pico, where unique local designers are the main focus.

p.s. heh, get it? elephant… TRUNK show. :D

the web version

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