Thymes Kimono Rose Candle

Yes, I’m not sticking with my noon posting commitment, but if you ONLY knew the type of week I’m having … Perhaps, someday, I’ll be brave enough to share the story. For now, let me just share today’s Pam’s Pick, which is a perfect way to end an emotional, only-a-mother-could-understand day.

Candles are one of my favorite ways to calm down, because scents can transport your mind to that happy place – we all have that happy place, where no one can touch us. They are also an easy way to make your home feel like a luxury hotel or spa … something every mother needs. Thymes’ Kimono Rose is my current go-to scent. Prior to that, it was their Mandarin Coriander candle. This company just knows how to do fragrance right! Plus, there candles come in beautiful glass containers adding to that hotel feel.

Enjoy and relax!

PS Did I mention candles are also ideal for baby making? Proceed with caution … and/or protection!
Pam’s Pick: Thymes Kimono Rose Candle, July 31, 2013

Obsessing over L’Objet Fall 2013 Collection

Some things are just better in Beverly Hills – like diamonds, Botox, front lawns and interior design. On that note, allow me to share my latest home décor obsession: L’Objet. This is the creative concoction of former interior designer to Beverly Hills’ elite, Elad Yifrach. Elad’s global influences are felt throughout the Fall 2013 collection dubbed Cabinet de Curiosites. Hints of Asian, Egyptian and Mediterranean style meld into a truly luxurious assortment of art for the home. In an age when the word “luxury” has been corrupted, L’Objet deserves the moniker. For more on the 24 karat gold-plated, individually crystalized, artistically molded offerings, visit

L’Objet Fall 2013 Beaded Coral Bookend (L) Two-tier 24 Karat Server (R)
L’Objet Fall 2013 Malachite

Blinged Out at Home, Jeweladi Wrap Bracelets

Just because I’m working from home doesn’t mean I allow myself to sit in front on my computer without makeup, in a robe and fuzzy slippers. Quite the contrary, my darlings. I’m well coiffed, well accessorized and clinging to my Never Surrender mantra.

When it comes to bling, I seek items that aren’t fussy and will allow me to pick up Ms. Ilana Rose, aka my baby girl, without worrying if I’ll poke her precious skin. Currently, I’m loving wrap bracelets of all kind, including this leather and glass bead number from jeweladi. Do support this fabulous, young designer. She’s a mommy, as well!

Jeweladi bracelets, spring/summer 2013

Cook For Your Man, Homemade Gyoza Recipe from Candice Kumai Pretty Delicious

Cooking for your man is just one of the many ways you can show him how much you love him, how much you appreciate him, and, therefore, how essential the relationship is in the hierarchy of your life.

Cooking Gyozas at Home

From the preparation to the plating, I love to cook. Aside from the health benefits of knowing what goes into my meal, and of course the economic perks, it’s important for me to show my hubby that I value him and that I’m putting in the time to make his dinner or breakfast special. This is just one of the many baby steps that keep a marriage sizzling and fresh.
How many of you cooked for your significant other when you were in the early stages of your relationship? Have you stopped doing it over the months, years? You need to carve out the time to work your magic with the mixer, go wild with the wok or simply scramble and sizzle in the pan.
I’ll be honest, during my first trimester, I couldn’t stand most smells; my wonderful husband, along with the help of our moms, maned the kitchen. In my second trimester, we evacuated our home due to Sandy and couldn’t return until late December. Now, back in my own kitchen and approaching seven months, I’m thrilled to put on the apron. I don’t cook every night. I’m slower, when I do, and I need to be seated when doing the initial cutting/mixing/peeling etc. Nevertheless, I’m putting in the effort. In the same way I’m not surrendering my sexiness while pregnant, I’m not surrendering my spatial. Case in point, this week’s gyoza. If you follow me on Instagram you’ve seen the images. Here’s the recipe, courtesy of . It’s easy, healthy and husband-approved.  Oh, and in case you’re wondering, I’ve been know to cook in my sexy skivvies! Food+lingerie=marriage magic.

Mom’s Homemade Gyoza Pretty Delicious by Candice Kumai
Chef Candice Kumai Makes her Mom’s Homemade Gyoza
Dipping Sauce:
~ 1/4 Cup reduced-sodium soy sauce
~ 1/4 cup rice vinegar
~ scallions sliced on the diagonal
~ 1 lb 96% Lean Ground Beef
~ 5 dried shitake mushrooms, soaked in boiling water for 5min, drained & chopped
~ 5 scallions, finely chopped
~ 1 small yellow onion, finely chopped
~ 3 large green cabbage leaves, finely chopped
~ 4 garlic cloves, minced
~ 1/4 cup reduced-sodium soy sauce
~ 2 Tb Dark Sesame Oil
~ 1 tsp sugar
~ 1 tsp Fresh Grated Ginger
~ Flour for dusting surface
~ 30 Round Wonton Skins – about 1/2 the package
~ 6 tsp Veg oil
Chef Candice Kumai’s Homemade Gyoza from Pretty Delicious
To make the sauce: Whisk the soy sauce and vinegar together in a small dish. Add the scallions and set aside.
To make the gyoza: Mix the ground beef, mushrooms, scallions, onion, cabbage, and garlic together in a large bowl.  Whisk the soy sauce, sesame oil, ginger, and sugar together in a small bowl. Add the soy sauce mixture to the beef mixture and stir together until combined.
Sprinkle a work surface with some flour. Place a small bowl of warm water next to your work area. Place a wonton wrapper on the floured area and place 2 teaspoons of the beef mixture in the center. (Depending on your wontons, you may only get in 1 teaspoon. No worries, I figured out what to do with the excess meat mix.**) Dip a finger in the warm water and moisten the edges of the wrapper, then fold the wrapper over the filling as if you were making a turnover. Press the edges together. Use your index finger and thumb to pinch the edges so they have a cute ruffled look like the edge of a pie crust. Set aside and repeat with the rest of the filling and wrappers.
Heat 1 1/2 teaspoons of veg oil in a large non-stick skillet over medium-high heat for 2 minutes. Add about 10 gyoza to the pan and cook until the bottoms are golden brown, about 1-2 min. When peaking under the gyoza to check for browning, be gentle! They are very fragile. Add 1/4 cup of water to the skillet, reduce the heat to medium, cover, and cook without turning until the wrappers are translucent, about 2 min. Uncover and cook until the water has evaporated and the filling is cooked through, about 2-3 min longer.

Remove the pan from the heat. Pour any liquid remaining in the pan into a bowl. Place a large plate over the skillet, the plate should be larger than the skillet, and flip the pan over. The gyoza should effortlessly fall from pan to plate revealing their gorgeous, golden brown skins. Gyoza taste best when hot, so serve immediately with the dipping sauce as you cook up the next batch. Cook 2 more batches, adding a tiny bit more oil as needed and 1/4 cup water for each batch. Wipe out the skillet between batches if necessary.

Celeb Chef Candice Kumai’s debut book Pretty Delicious

**Drizzle sesame oil into wok and pre-heat at medium/high for 1 minute. Throw excess meat/veggie mix into the wok and cook for about 2-3minutes. Throw in rice or noodles, as well as some of the dipping sauce from gyoza. Cook for another minute. Meal number 2 ready for the rest of the week.
ALSO, if you make a ton of gyoza you can freeze it. I usually make about 50 from the above recipe because my wontons are clearly smaller than what Candice buys.

Watch Candice make her gyozas.