We have a friend who loves to fish. I mean, he’s one serious fisherman. He drives to our neighboring state of Louisiana on the weekends to go deep-sea fishing. He went halfsies on a boat with his dad so they could take fishing trips together. He’s getting married this summer, and for his bachelor trip, he’s going to Costa Rica on—you guessed it—a fishing trip. (I’ve been told by the hubs there are other activities on the agenda, but we’ll see what really happens when you put the old man

Happy year of the goat!


**Please excuse the many misspelled Vietnamese words in the following entry, as I don’t have the software to write proper Vietnamese, accents and all. This Thursday marks the lunar new year, or Tê’t, as we call it in Vietnamese. Growing up, the red envelopes containing minted bills (or—like xì—were my most anticipated new year tradition. It meant I was that much closer to that Super Mario game or, when I was in high school, that Green Day CD. Another fond memory of Tê’t was the banh chung my grandmother made

I can’t be the only one shouting those words into cyberspace, can I? At the urging of the hubs, I upgraded the operating system on my Macbook last week to Yosemite, also known as OS X. While software upgrades are intended to make user experiences more efficient, they also often come with frustrating learning curves. This is especially true for the blind user, as so much of today’s technological innovations are focused on vamping up visuals. Sure, this is awesome for sighted users, but what about the rest of us

**This blog post is largely excerpted from last week’s entry at NMO Diaries. If you read last week’s blog post on what to cook/eat on a ski trip, or if you follow me on Facebook, Twitter, or Instagram, you would’ve known I was in Breckenridge, Colorado, two weekends ago to work on my snowboarding skills. And yes, the blind can snowboard. The hubs picked up snowboarding after he went on his first trip for his bachelor party five years ago. He was subsequently bitten by the boarding bug, and I’d

If you follow me on Facebook, Twitter, or Instagram, you would know I spent last weekend in Breckenridge, Colorado, on a ski/snowboard trip with friends and family (more on this to come in a later post). Today, we’re going to focus on food. It’s an unwelcome dilemma every time: what will be filling enough to satiate 8 to 12 hungry folks but easy enough to prepare when everyone’s exhausted from all the physical activity? And don’t forget that nearby markets may be limited in ingredient selection so no Sichuan, no

Season 2 of my cooking show with Carl Heinrich, Four Senses, premieres this Friday, January 23, at 7 PM on AMI! It’s still kind of surreal to think I have my own TV show. Sometimes, the hubs pauses and goes, “Can you believe you won ‘MasterChef’?” And then I go, “Nope.” But there it is: my cooking show I co-host with winner of “Top Chef” Canada season 2 and chef extraordinaire of Richmond Station, Carl Heinrich. And we didn’t get canceled after one season!

Honey poached pears


My mama-in-law likes to gift us Asian pears. They are large and juicy with sweet, crispy flesh. I’ve made them into pear, blueberry, and banana juice, and we’ve eaten many of them purely sliced as a snack. But they are quite sizable, so we often can’t go through them as quickly as we receive them. I don’t like to waste food, so poaching them allows me to prolong their refrigerator shelf life and, more selfishly, my own enjoyment of their unique succulence.

The hubs likes to catch me on candid video. He also likes to put them in hyper lapse & add soundtrack. Here I'm doing assisted pull-ups w/ my trainer. My biceps & lats hurt for 4 days after this! A video posted by Christine Ha (@theblindcook) on Oct 10, 2014 at 7:50am PDT Happy 2015! As you might detect from last year’s post about getting fit, I don’t really believe in New Year’s resolutions; I’m of the mind one should set goals whenever one is ready instead of waiting for

My achievements as a Blind Cook often supersede my identity as a writer. That’s what I was before I went on “MasterChef,” and that’s what I still consider myself, in spite of my latest lackluster attempts at the memoir. (That’s a discussion for another day.) In fact, I find writing much more challenging than cooking; results are less tangible, and gratification, if it comes at all, is way delayed.

instagram update

Hubs got me this beautiful @johnboosco block for #Xmas…so I can cook him Xmas lunch in style. Merry Christmas, everyone! May your holiday be filled w/ peace, love, joy & good food! xoxo #twt #cha #fan #blog via Instagram http://ift.tt/1zkxEis

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