Cooking And Serving Preparation Hacks

July 18, 2017August 12, 2018 / Yen-Van Tran / Leave a comment

07.18.2017

0600

Quick, easy and simple are always my goals when I do any type of task. If I can hack a procedure to simplify steps in any task, then I will. I find more value and satisfaction in saving time and energy when I do tasks. I’m simply not the type to make extravagant dinners or parties. There are always ways to simplify life and that is always a goal in life for me. My personal hacks might cut out one extra step but one less step is still saving time.

Cooking Preparation Hacks

When you’re in a hurry, and you need to eat or prepare food fast, here are some hacks that I use so I can speed up the preparation process.

Using a spoon to scoop and round produce or vegetable that fits in the palm of your hands
- Hard boiled eggs, avocados, kiwis or any other small round produce that will fit in the palm of your hand

- Dicing or Cutting on a cutting board
  - To change the direction of the cuts, rotate the cutting board or move your own position towards the board. Don’t move the produce on the cutting board.

Sliding produce to pan from cutting board
- Once done with dicing or slicing your vegetables on the cutting board, use the opposite side of the knife blade to slide the chopped items the pot or larger container. This way, you don’t ruin the blade of the knife.

Cutting oranges
- Cut oranges in half by cutting the first slice horizontally, and then create the divides from there. That way you create small triangles when you peel bech each individual slice.

When cutting long vegetables
- When cutting long vegetables, always cut the produce in half for each cut, so it takes less cuts to reach the desired length.
- When I cut carrots it’s in a similar manner. I cut them in half and then split the halves into halves. I pretty much use this method for most any vegetable I cut.

Extracting garlic
- Gently extract garlic out of its skin by using the side of a large knife and simply pressing on it, on the counter. The garlic will loosen from its skin and simply cutting off the end of the garlic will release the skin from the garlic meat

Serving Food Hacks

A lot of my workday consists of time management so my hacks really stem from my desire to save time.

Serving Food
1. I use glass tupperware bowls when I eat, that way, if I have leftover food, I throw on the tupperware lid and I’ll have leftovers for a snack or for another meal. Also, there are less dishes to wash after the meal.
2. Mugs with handles are our friends for foods that have temperature issues such as hot soups, or cold ice cream.

Cheap and Easy TV Mount

June 27, 2017August 12, 2018 / Yen-Van Tran / Leave a comment

06.27.2017

0600

Materials:

One 1-1/2″ (width) x 5-1/2″ (depth) wood lumber about 18″ (length)
Two 2-1/2″ wood screws (to hold the first wood piece against the wall)
Two M4-7.0 screws , at 40 mm in length (to hold the second wood piece against the television)

Tools:

Drill
- Drill bits (drill bits to drill holes for the screws that will hold the wood piece against the wall as well as to drill holes in the wood piece that will attach to the television.
- Flat wood drill bit (to create the holes that I’ll use to sink the screws into the wood, so that it won’t pop out)
Table saw (or saw it by hand with a rip hand saw)
Measuring Tape
Heavy duty block magnets

Locating the studs in the wall:

So I wanted to mount my TV up on my wall, and I wanted to do it in a simple and cheap way so I figured that a French Cleat would be the best. First I located my studs in my walls, and I used a different method this time. Usually, I can differentiate stud sounds through the gypsum board, but I thought I would share the other method I use. If you take strong magnets and move along the wall, they will be able to locate the existing nails embedded on the studs. Now, because this can leave scratches along the paint on your wall, I actually sewed little fabric sleeves for each one from fabric I had left over from other previous projects. You don’t have to use fabric, you can wrap paper around it and locate the studs that way too. Sometimes it takes a bit of searching to find the first nail, but once you do, the rest of the nails will be located within the same location on the other studs.

Knowing where the studs were located, gave me the general length of how long of a piece of wood I would need, so I chose an 18″ piece of wood.

I first divided the piece of wood in half. Because the width of the wood was 1-1/2″, I moved the center line off by 1/4″ to offset the width. I did this because the next step was to cut the wood piece in half at a 45° angle. By offsetting the divided line by 1/4″, the 45° angle cut would be more centered. I then designated which piece would be screwed against the wall and which one would be attached to the TV. To avoid confusion, mark the surfaces of the pieces which will need to be screwed into the wall and TV with a black line in the corner. So mark the actual surfaces which you know will have screws entering the wood piece.

To start this, first unhook all of the wires and cords from the back of your television set and place it face down on a towel. It’ll be easier to measure the mounting holes this way.

For the wood piece that would be attached to the TV, I measured the width of the mounting holes on the back of my TV (each flat screen television comes with). I simply measured the same distance on my wood piece and marked up the two locations. I marked these holes slightly higher on this piece because I knew the bottom inch of the wood was the angle and I wanted to avoid it. Once you remove the screws where the mounting holes are, you can bring these screws to the hardware store to find longer ones which will be used to attach the wood piece with.

To find the existing depth of the hole on the back of your television, I actually folded a tiny piece of paper and stuck it in the hole until it couldn’t move any further. When it stopped, I marked it with a pencil. My television mounting holes were 1/2″, in case you wanted to use that as a reference. When buying the new screws for attaching the wood piece to the TV, make sure you take into account the depth of the hole and the thickness of the wood. Because I could only find 40mm length screws, I knew I would have to “sink” my screws into the TV wood piece.

I used the same method for placing the screw holes on the wood piece that would be screwed to the wall. I measured the distance where my magnets were hanging and placed the holes slightly lower on the wood piece. (Always measure the center of the stud to the center of the next stud.) I did this because I knew the top inch of wood was the angle cut.

I drilled my holes accordingly, and the diameter of the holes was based on the diameter of the screws I was going to use for each wood piece. I personally like a slightly snug hole for my screws, so I always measure the drill diameter to be slightly smaller than the diameter of my screw. I like that the screw will fit snug, but it’ll embed itself in the wood as well. For the drill bit that created the holes for the wood piece that attached to the television, I placed that aside, because I would need it to pre-drill holes in the wall when it came time.

Once the drill holes were made, I took a Flat Wood Drill Bit to create the sinking spaces for the screws. The depth for the sinking holes varied because I used 2-1/2″ screws for the wood piece that would attach to my wall and only 40mm screws for my wood piece for my TV.

For this part, you have to measure the depth of each set of screws. As long as the screws are sunk into the wood and the surface is flush without anything protruding out, it’ll hang nicely. For the TV wood piece, I made sure that when the screws were screwed all the way in, that they would only protrude out 1/2″ (which would be where it would attach to the TV). Because the other piece of wood would be attached to the wall, I just had to make sure I pre-drilled holes into the wall.

I took the wood piece that was designated to be attached to the TV, and screwed it in. I then located the height at which I wanted to place my TV, then I pre-drilled the holes into the wall. I took the wood piece that was to be attached the wall and screwed it to the the pre-drilled holes.

I attached all of the television cords while my TV was still faced down on the towel, and then hung it up on the new French Cleat Hook. This is a really quick way to hang almost anything. This method is cheaper than buying a mount and with leftover materials, you can create this too. I really liked this design hacks due to the fact that it’s such a strong hook and it was so cheap to make.

Maybe this might help you find solutions to hanging furniture issues.

How to Store Vegetables And Fruit Without Plastic Bags

April 25, 2017August 12, 2018 / Yen-Van Tran / 6 Comments

04.25.2017

0700

When I was growing up, I understood that fruits and vegetables were stored in the refrigerator. As I slowly transitioned to being an adult, I realized that my assumptions were pretty wrong.

Living a more zero waste lifestyle makes you more conscientious and aware of your choices as a consumer. Not buying excessive food and buying a reasonable amount of perishable foods so that extra trash isn’t produced is also a part of the lifestyle. I had to learn that even as I continued on this journey. This meant that I had to really understand how certain fruits and vegetables ripened and why. There are a lot of articles and diagrams for how to store vegetables and fruit, but I thought I would draw up my own diagrams and create my own chart (which you can download here, Store Vegetables and Fruit Without Plastic Bags)

It’s amazing what you realize you don’t have to store in your refrigerator and how much room that frees up is also a gift in itself. There are a lot of ways to store vegetables and fruit, which will keep them from ripening too soon.

I organized my chart by color coding them with the different ways you would have to store the produce. The images below illustrate how to store the produce listed in the chart.

Vegetables
1. Yellow = Open Container in a location
2. Orange = Open container with shallow water on countertop
3. Green = Airtight/Open container in Refrigerator
4. Dark Blue = Dry/Damp towel in Refrigerator
Fruit
1. Red = Open Container in a location
2. Light Blue = Open container with shallow water on countertop
3. Pink = Airtight/Open container in Refrigerator
4. Violet = Dry/Damp towel in Refrigerator

Download my chart in PDF format here, Store Vegetables and Fruit Without Plastic Bags.

I hope this post gives some helpful ideas as to how you can store your vegetables and fruit without plastic. I certainly have used it and it works great. It’s a lot less work in my own life to organize my refrigerator this way, so Happy Grocery and Produce Storing!

Ethylene Producing Fruits And Vegetables

April 4, 2017August 12, 2018 / Yen-Van Tran / 3 Comments

04.04.2017

0700

Storing fruits and vegetables can be tricky if you have too much and if they’re stored incorrectly, the speed of ripening can speed up unnecessarily. It’s one lesson I had to take time out to understand when I lived on my own.

As some fruits and vegetables ripen, they release ethylene, a gas that can cause other produce to become spotted, soft, or mealy. To prevent this, keep ethylene-sensitive fruits and vegetables separate from varieties that emit the gas.

A Few General Guidelines

Do Not Store Fruits and Vegetables Together. Fruits that give off high levels of ethylene (the ripening agent) can prematurely ripen and spoil surrounding vegetables. (Think of the “one bad apple” adage.)
For Vegetables: Before storing, remove ties and rubber bands and trim any leafy ends. Leave an inch to keep the vegetable from drying out. Make sure the bag you store the veggies in has some holes punctured to allow for good air flow. Pack vegetables loosely in the refrigerator. The closer they are, the quicker they will rot. Leafy greens can be washed before storing by soaking them in a sink full of water, while soft herbs and mushrooms should not be washed until right before they are used.
For Fruits: Non-cherry stone fruits, avocados, tomatoes, mangoes, melons, apples, and pears will continue to ripen if left sitting out on a countertop, while items like bell peppers, grapes, all citrus, and berries will only deteriorate and should be refrigerated. Bananas in particular ripen very quickly, and will also speed the ripening of any nearby fruits.

Ethylene Producing Fruits

•Apricots
•Avocados
•Bananas
•Cantaloupes
•Honeydew melons
•Kiwis
•Mangoes
•Nectarines
•Papayas
•Peaches
•Pears
•Plums
•Tomatoes

Ethylene Sensitive Fruits:

•Apples
•Asparagus
•Broccoli
•Carrots
•Cucumbers
•Eggplants
•Green beans
•Lettuce and other greens
•Potatoes
•Summer squash
•Watermelons

Try to keep the ethylene producing fruits separated from one another and make sure the ethylene sensitive fruits are kept in a separate section too. You can find storage tips and a more extensive list of how to store vegetables and fruits without plastic from Washington’s Green Grocer. The list originated from the Berkley Farmer’s Market, and you can download their PDF of How To: Store Fruits and Vegetables and keep it for reference. There are still many different methods of storing fruits and vegetables, depending on how and if you prepare them before storing. I think this is a very helpful reference for those wondering how to go about eliminating it from fruit and vegetable storage.

Freebies And Give Aways

January 24, 2017August 12, 2018 / Yen-Van Tran / 1 Comment

01.24.2017

0800

I don’t like to receive freebies and giveaways. I tend to refuse small gift bags and trinkets that are included in them. When I received them from family members and friends, that’s when I came up with a plan that I implemented years ago, when I lived in San Francisco.

Years ago, when I lived in San Francisco, my studio was directly across the street from Golden Gate Park. This park is the largest park in San Francisco and it was approximately 1,017 acres and over 3 miles running West to East and half a mile running North to South. I would visit my family on the peninsula and always ended up bringing back food. I was given Nutrigrain bars, health bars, and even packaged produce. Because I was starting my zero waste lifestyle in San Francisco, I didn’t want to open these individually packaged items. Instead, I would create care packages for the homeless population, who slept in the park after everyone left.

Let me explain, Golden Gate Park is open from 9am every morning, and closes at 5 pm each evening. Since I lived across the street from the park, I was very aware of the public presence in the park. Each night, after the park closed, the homeless population would move in and set up camp for the night. I used to run along the street that framed the park’s north edge. I would run West and head out to Ocean Beach, then turn around and run back, and I would see them heading into the park.

During that time, I worked the swing shift when I was and EMT, so my hours were strange. But I would put together care packages in which I would hand out to the homeless when I can back from work.

I know that those individually packed items still produced trash but I had a decision to make. The dilemma was, either I refuse the items and inevitably they go into the trash, or I can somehow make good use of it. Not everyone can live a zero waste life and I understood that. Not everyone cares to live a zero waste life and I understood that too.

This was my way of trying to make a positive contribution to a situation I was aware of. When the packages were made, I would hand them out. None of the individual packages were opened so the recipients knew that the food had not been tampered with. Most everyone was open to accepting the food and were thankful for the snacks.

I wrote this post because recently I received a few airline amenity kits from a relative who travels on Delta Airlines for work. She travels a lot so she had a bunch stocked up. I decided to go out and find recipients to give these kits to.

In the day-to-day rush that we live through, it’s reasonable that not everyone is noticed or acknowledged. But if you slow down and look closely, you’ll notice a population that sits in the shadows; a population made up of many circumstances and perhaps painful past stories. Living in California, has its risks and high stakes to bet on. It takes a lot to survive here, much less start a family and establish yourself here. I accept that anyone can become homeless at anytime and it’s always an unfortunate outcome.

Websites and Resources List

January 10, 2017August 12, 2018 / Yen-Van Tran / Leave a comment

01.10.2017

0800

So I was asked awhile back to list some resources that I use, so here they are:

Issues dealing with everyday life and the earth:

Earth 911 – http://earth911.com/
Life Hack – http://www.lifehack.org/

Zero waste issue dealing with the home:

The Zero Waste Home – http://www.zerowastehome.com/
Trash Is For Tossers – http://www.trashisfortossers.com/
Eco-Cycle- http://www.ecocycle.org/zerowaste
Going Zero Waste- https://www.goingzerowaste.com/

Minimalist Articles and websites:

The Minimalists – http://www.theminimalists.com/
Becoming Minimalist – http://www.becomingminimalist.com/

Social Media in general:

Other WordPress blogs about zero waste living and minimalist lifestyles: If you just do a simple search, then you’ll be able to find keywords regarding blogs you’ll be interested in
Twitter: Simple word search
Instagram: Simple word search
Reddit: ZeroWaste Sub

So those are just some of my resources- Hopefully they will be able to help you out.

Weekly And Daily Errands To Run

September 14, 2016August 12, 2018 / Yen-Van Tran / Leave a comment

09.14.2016

0800

When it comes to errands, I actually don’t have to0 do much. I don’t have daily errands, mostly because I work long hours and prefer to go home and relax. For my weekly errands, I do buy groceries each week, but mostly the fresh produce items. I’ll stock up on my bulk dry foods maybe once every 3 weeks. I prefer to completely run out of my bulk foods before I go and buy more- this way, I can refill my jars completely.

For fresh produce, I’ll buy local and seasonal items because I know that I’m supporting local businesses, and that the produce didn’t have to travel far to get its destination.

When it comes to my bathroom bulk items, I tend to buy those items once every three months. Because I buy large quantities when I go on each run, I don’t need to make frequent trips. The task of running out of bathroom items is an issue I absolutely dislike dealing with. It’s the reason why I would stock up on items in the past, which also ended up producing even more trash. Now, I simply look under my bathroom sink and my jars are already full and waiting to be used. My jars also tend to hold more product compared to the bottles I used to buy, so each time I pull out a jar to use, I know that it will last awhile.

This is a simple list of what my typical weekly grocery run might look like:

Breakfast: Oatmeal, cranberries, flaxseed, almonds, cinnamon, green tea, coffee, cane sugar, Straus Half & Half
Lunch: romaine lettuce, tomatoes, onions, balsamic vinegar
Dinner: bread, mustard, potatoes, green onions, broccoli, green beans, cauliflower
Snacks: Bulk bins, Seasonal Fruit (eat skin if possible.)

For less frequent bulk bathroom shopping list, I tend to buy:

Bulk soap bars
Bulk face lotion
Bulk body lotion
Bulk Dr. Bronner’s Liquid Peppermint Soap
Baking soda
White Vinegar

For my more frequent bulk bathroom shopping items, I’ll buy

Toothbrushes
Dental Floss
Face Sunscreen Lotion

Why Plant Based And No Packaging

September 7, 2016August 13, 2018 / Yen-Van Tran / Leave a comment

09.07.2016

0800

There are a lot of benefits to a plant based diet. Creating less waste or no waste is beneficial to the planet and our atmosphere for many other reasons. There have been many controversies about plant based diets in regards to protein sufficiency, Vitamin B12 deficiency, and even calcium sufficient intake arguments. By eating a plant based diet, you can avoid plaque buildup in your blood vessels and lower your risk of heart disease, and you benefit from a multitude of health reasons such as:

Diabetes prevention
Hypertension control
Heart health
Weight Loss
Fiber Intake
Vision Value
Skin Care

The list of reasons to start or even try to a plant based diet outweighs the other side of that argument. Here is a list of 9 great reasons why you should start one.

1. Plants Have Less Saturated Fat

Saturated fats, or fats that are saturated with hydrogen, are typically solid at room temperature and are found in meat and animal products like beef, lamb, butter, cheese, and high-fat dairy products. They’re also found in coconut oil, cocoa butter, and palm oil.

According to medical experts at the American Heart Association (AHA), eating saturated fats increases the amount of cholesterol in your blood, which in turn raises your risk for heart disease and stroke. The organization recommends that people on a 2,000-calorie diet have only about 13 grams (g) of saturated fat per day.

2. You Can Cut Fatty Meats From Your Diet

Our bodies need a small amount of cholesterol to function, but most of us make enough on our own without adding it to our diets through fatty meats. Cholesterol is only found in animal-derived food products, not plants.

Why does excessive cholesterol matter? According to the American Heart Association, having high cholesterol in your blood is a major risk factor for heart disease, stroke, and heart attack.

The bad form of cholesterol (LDL) is one of the products that makes up atherosclerotic plaque. Other fats, waste products, and calcium can also contribute to this buildup of plaque in the arteries (which carry blood away from the heart), causing them to become blocked and hardened, and potentially leading to a heart attack or stroke.

Low blood cholesterol levels can be achieved by replacing saturated fats and oils with monounsaturated or polyunsaturated fats, found in foods like avocados, olive oil, and nuts. Less then 10 percent of daily calories should come from saturated fats.

3. Plants Increase Fiber in Your Diet

A well-rounded, plant-based diet should also increase the amount of fiber you get. And increasing fiber is one way to reduce the bad cholesterol circulating in your body, says Joan Salge Blake, RD, clinical associate professor at Boston University’s Sargent College of Health and Rehabilitation Sciences, and a spokesperson for the American Dietetic Association.

Fiber interacts with the bad cholesterol in your digestive tract and helps remove it more quickly from your body, Salge Blake says. This decreases the overall amount of bad cholesterol absorbed in your body. Fiber is found in foods like beans, lentils, fruits, vegetables, and nuts, so she recommends making healthy food swaps, like reducing or cutting meat out of chili and adding beans to the pot instead.

4. Eating Less Meat Lowers Diabetes and Obesity Risks

Eating meat, or consuming higher amounts of saturated fat, is associated with an increased risk of type 2 diabetes. Having diabetes, in turn, is thought to make you twice as likely to experience heart disease and stroke, notes the AHA. According to the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), having diabetes increases your risk of having heart disease or stroke at an earlier age.

5. Fruits and Veggies Lower Blood Pressure

One well-known and often recommended diet for people with hypertension is the DASH (Dietary Approaches to Stop Hypertension) diet. While this diet is focused on reducing the amount of sodium in the diet, it also aims to lower meat intake.

The DASH diet calls for you to increase your intake of fruits and vegetables, and to eat only 5 ounces (oz) of protein-based foods daily. You should have no more than 26 oz of meat, poultry, and eggs each week.

6. Plants Enrich Your Diet With Omega-3s

According to the University of Maryland Medical Center, eating omega-3 fatty acids can reduce your risk of heart disease, diabetes, and high blood pressure, and it can also lower your cholesterol. Omega-3 fatty acids are not made in the body, so the only way to get them is through your diet.

Some kinds of omega-3s, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are found in cold-water fish like salmon, sardines, and tuna. DHA and EPA are converted into usable omega-3s more readily than is the plant-based alpha-linolenic acid (ALA). For this reason, many dietary guidelines that recommend lowering the amount of meat and poultry are increasingly including the regular consumption of fish.

ALA is found in many plant-based foods, including pumpkin seeds, canola oil, soybeans, walnuts, and flaxseeds.

7. A Vegan Diet Adds Beneficial Nutrients

A host of nutrients in a vegan diet are heart-protective, Salge Blake says. Fruits and vegetables are rich in antioxidants, plant sterols, phytochemicals, and potassium, which are all thought to reduce the risk of heart disease.

According to the AHA, potassium helps to reduce the effects of sodium, which is known to raise blood pressure in the body. Potassium is found in a wide range of plant-based foods, including sweet potatoes, spinach, mushrooms, soybeans, almonds, bananas, apricots, tomatoes, and cantaloupe.

8. You Can Avoid Unhealthy Components of Meat

When you replace animal products with plant-based ones, you’re not only adding beneficial nutrients, but you’re taking harmful ones out, too. Along with cholesterol and saturated fats, for example, meat also has heme iron, which comes from the blood in meat and can create reactive oxygen — a contributor to heart attacks, Williams says.

9. With a plant based diet and shopping for these ingredients without packaging, achieving a zero waste lifestyle is quite easy. If you shop in the fresh vegetables and fresh fruit section of the grocery store, it’s easy to find the ones that you like for your daily dietary needs.

Reusing Fabric and Thread

July 20, 2016August 12, 2018 / Yen-Van Tran / Leave a comment

07.20.2016

0800

So I had leftover thread and fabric from making my homemade produce bags, I didn’t want to add them to my trash pile because I knew I could still reuse the material. At the time I didn’t know what to use the extra thread and fabric but I kept it anyway.

Then when I was adjusting my hallway mirror one day, I noticed that the mirror kept banging against the wall (which drove me nuts). I don’t like the sound of an object not secured safely or is unstable in any way. I took my extra fabric and sewed cushions over the metal hanging hooks that were attached to the back of the mirror. I’m lucky that this mirror already had staples on it and I utilized them to secure the fabric to the back.

The first image is leftover fabric that I pulled from my pile of fabric and thread scraps. I took a close up image of the attached hanging hooks and what the hanging hooks looked like afterwards. The last image is what the back of the mirror looks like now. I’ve never tried this before but it worked pretty well. I may just go around the house to look for more items to cushion against hard surfaces.

If you have extra fabric around, I suggest to keep it and find a way to reuse it. It’ll keep the fabric out of the landfill and you get to reuse the material for something useful.

Zero Waste Shopping And Why

July 11, 2016August 12, 2018 / Yen-Van Tran / 3 Comments

07.11.2016

0800

There are a few reasons as to why I chose to live a zero waste life and why I continue my efforts in doing so. Here are a few reasons of why I continue to live this way and have found happiness in it:

Facing the reality of the packaging convenience
- Everything I’ve ever known since I was young was that groceries came pre- packaged. I never lived in an area where packaged free foods were readily available and promoted as so. Once I started using cloth bags that I sewed and bulk bins became more prevalent in my neighborhood grocery stores and surrounding cities, I started changing my lifestyle and really understanding how conditioned I was to accepting that producing trash was normal. Yes, pre-packaged items are convenient. Yes it would be so much easier to simply accept it, but the damage I know I’m creating for the environment is not something I can accept so easily. If I can make a change and give up a few items, I will.
Life becomes simpler (cleaning, routines, eating)
- I have to admit, becoming zero waste has changed the way I clean and approach cleaning completely. It takes me less than five minutes to wipe down my bathroom counter and clean the bathroom sink. It also takes me less than three minutes to clean the toilet too. Granted, scrubbing the bathtub takes slightly longer, but really it’s still a very simple process. I just apply some Dr. Bronner’s Liquid Peppermint soap or my vinegar and water cleaning combination, then scrub, then rinse off.
- Cleaning the kitchen is just as simple too. Wiping down counters that are clutter free and rinsing the sink out, are basically all I do. I don’t think cleaning could take fewer steps than what I currently do now. For cleaning the floor, I just run around with my microfiber broom and pick up all the dust and just dump it outside. When I wash dishes, because I don’t really use oil and I’m a vegetarian, cleaning up is pretty quick. All of my food is pretty much water based so it doesn’t really create a sticky mess.
Spend less money
- I do spend less money now that I’ve simplified my life. It was a bit odd in the beginning, because I was used to spending a certain amount of time in certain stores, and I had a route when I was in each. Like when you go to specific stores and pick up certain weekly or monthly items, you have that path you take from the beginning of your trip around the store, to the very last stop at the check out stand. Sometimes I’d spend hours inside a store, not realizing how much time had passed or would window shop (for no reason at all) and time simply slipped away. Not having that route and creating shorter routes with less time spent “shopping”, actually freed up time in my schedule. I never wander the grocery isles anymore.Now I go straight to the bulk bins and then stop off at the vegetables and fruit, and then I’m done. Sometimes I’ll stop off at the hot foods area, grab a coffee or some lunch (maybe some cookies) too- but then I’ll leave, because shopping while hungry is never good. Still, my time spent in a grocery store is significantly short, even with my stops.
- When I go buy clothes, because I have a capsule wardrobe with a specific color scheme, I am looking for specific pieces to complete my collection. I don’t get distracted by new trends or “the color of the year”, I simply look for what I need and if I can’t find it, then I’ll leave. For someone who doesn’t enjoy shopping too much, having a capsule wardrobe solved a lot of my issues with shopping. I used to like shopping because I would receive new items, but I always felt exhausted afterwards. The exhaustion was spent combing the racks, which half of the time- never fit my style anyhow. Yet, I did constantly look for bargains and deals. The “what if” factor always kept me looking at more clothes. “What if there’s something good on the next rack?” “What if I missed a good bargain?” With my capsule wardrobe, I know exactly what I need and nothing more is necessary.
Support local businesses
- I really do enjoy supporting local businesses. My city has a high turn over for restaurants and stores in my city’s downtown area, and it’s disappointing to see restaurants leave. For many reasons, they may leave, but a lot of what I hear is that there simply wasn’t enough traffic for them to stay in business. I do feel bad for these businesses because I can’t imagine how hard and costly it must be to start a business and try to sustain it.
Eat healthier
- With only stopping off at the bulk foods sections and the vegetables and fruits, my eating habits definitely improved. I don’t buy cheese and I rarely buy eggs now so I’ve noticed a change in how I feel when I sleep and workout. I still love burritos, sandwiches and french fries but for the most part, my grocery haul is much healthier.
Preserving the planet for the future
- I know that by giving up meat, I’m helping the plant (even if it’s just a little bit) and I hope that this planet can withstand the damage that’s been done to it. I try to be conscious of what I use and how I spend my money and time. I pay attention to convenience over effort in every aspect of my life. I may not be on this earth for long, but I hope that I’m doing my part in trying to preserve it for future generations.
Keep local nature beautiful
- I like my city, in fact, I really love my city. I’m very blessed to be able to live where I do and have all the luxury of eating a variety of foods and meeting people from all kinds of different cultures and backgrounds. I want my city to stay beautiful and maintain its character and natue, so I’ll do my part to try to keep it that way.
Reduce exposure to toxic chemicals
- With the advancement of technology and new discoveries drummed up in labs. I’m slightly weary of what toxic chemicals are around me. I know that I can’t control everything, but I can pay attention to what I consume and use in beauty products or cleaning products.
Become more self-sufficient
- This point follows along with the point I made earlier that I enjoy simplifying my life and routines. With my newly discovered routines, there’s a pride that goes along with the outcome I’ve designed for my life. It does take effort and the first try of a routine or product may not work, but if you sit down and step back, and analyze the outcome you want- you’d be surprised that you’ll be able to find that comfortable and happy place in your zero waste life.
Cherish what you own and your time spent on taking care of them
- My capsule wardrobe has created a valuable lesson for me in that I cherish each piece of clothing I own; all 30 pieces to be exact. I never looked at my clothes that way before, but now that’s all I see. Each piece has a place and purpose in my wardrobe. Even with my digital books and photos, I really do enjoy not owning a lot of physical items. I still value the digital photos because they still capture a moment in time, but if they were to disappear, I’m not sure how much I’d miss them. The moments captured still happened, there’s just no physical recorded of it happening. I love that I own a surfboard and snowboard and the memories I create with those are far more valuable than any of my sports gear. I love that my bathroom and kitchen cleaning routines are so simple and fast, that I can be rushing to get out of the house to get to work and still be able to clean my bathroom in less than five minutes. I think I like the fluidity of not owning items in my life. I really enjoy streaming Netflix or movies from different internet forums. Owning an item is a commitment and by streaming movies, television shows or even music, it connects me with the world more. With streaming, I can watch and listen to a piece of entertainment, enjoy it, and then let it go. I’m okay with that. I really like that experience each time I go through it.

These are the reasons why I chose to start a zero waste lifestyle and why I continue to do so. Don’t get me wrong, I still will produce trash once in a while, but majority of the time, I don’t. A simple life takes time to get used to (as strange as that sounds). I had to be comfortable in how simple my life was becoming but not stay stagnant. With all the free time I had created, I didn’t really know what to do in the beginning of this journey. When you’re used to cleaning your home for three hours and then it cuts down to thirty minutes, it takes some getting used to. I think that’s why I love designing, my mind is always moving textures, shapes, functions and systems around in my head. I still try to be a better participant with this lifestyle each day, and I’ll continue to try new experiences and somehow do it without producing waste. I hope this blog post helped for those who are curious about the benefits fo living a zero waste lifestyle. I really do highly recommend trying it.

DIY Simple Face Exfoliant And Facial Mask

June 1, 2016August 12, 2018 / Yen-Van Tran / Leave a comment

06.01.2016

0600

Materials:

1 Lemon
Raw Honey
Sea Salt

Tools:

Small bowl for mixing

So this is a Personal Face Exfoliant recipe that I use. It is a simple recipe and it only involves three ingredients. I like to use organic ingredients and it helps that I already own these ingredients in my kitchen cupboards.

Lemons are antibacterial, so they help treat acne. They are also rich in Vitamin C and citric acid, which can help brighten your skin when used over time.

Honey is naturally antibacterial, so it’s great for acne treatment and prevention. It’s also full of antioxidants, so it is great for slowing down aging. Honey is extremely moisturizing and soothing, so it helps create a glow.

By adding the sea salt, the mix becomes an exfoliant and without it, then the recipe can be a mask for your face. Either way, it’s a great and simple treatment for your skin… Enjoy!

Ingredients:

1 Lemon
1 Tbsp of Sea Salt
2 Tbsp of Raw Organic Honey

Steps:

Mix ½ lemon juice + 2 tbsp Raw organic honey + 2 tbsp sea salt
Rinse off face with warm water and then pat down dry
Apply mixture all over face and leave on for 20 minutes
Rinse face off with warm water

Zero Waste And Minimalism

May 23, 2016August 12, 2018 / Yen-Van Tran / Leave a comment

05.23.2016

0800

As I’ve traveled along this zero waste journey and learned to design life hacks along the way, I’ve noticed that I’ve needed fewer and fewer items in my life. The definition of a zero waste life is “to live a life without producing trash”. The definition of minimalism is “used to describe a trend in design and architecture, wherein the subject is reduced to its necessary elements. This design strives to achieve simplicity”. In a strange way, these two lifestyles can become intertwined.

For myself, I think that I’ve dwindled down my lifestyle so much, that it’s become as minimal as it can possibly get, yet I still strive to live a life without producing trash. With each routine that I have, whether it’s my morning bathroom routine, my morning kitchen routine or even my evening bathroom routine, the steps in each routine have been analyzed and reconsidered to make each routine to have the least amount of steps possible.

When it comes to my possessions, I keep only what is necessary and those possessions usually have more than one use. The less possessions I have, the clearer my mind tends to function, because I have less responsibility to take care of each item. That sounds lazy right? Maybe it is. The visual aspect of my living space is simple and easy to maintain yet it is as functional as I need it to be. When I move through my spaces, my gestures and motions are purposeful and tactful. When I have to start a task, I know the limitations of my tools and materials and I know how easy it is to access them. Each task is mapped out in a clear cut list that doesn’t falter.

For my wardrobe, I have created a 30-piece (year round) capsule wardrobe in which all of the pieces I own, match to one another. I did this because I wanted to hold myself accountable for the items in my wardrobe. Each day, when I pick out an outfit, there are a set amount of choices I can make. There will be another post on my capsule wardrobe soon.

Even in my bathroom and kitchen, I keep only the tools I need and nothing more. In my kitchen, I substitute a few tools for other uses, due to the fact that I think the amount of kitchen tool designs has gotten way out of hand. There’s literally a tool for every single cooking task, yet, twenty years ago they didn’t exist- and people still managed to produce edible and delicious food. The way I see it, is the more stuff I have, the more time and energy I have to dedicate to maintaining the use of that product. If I can somehow eliminate that product, yet still find the same use from another- I’ll donate the item.

Mind you, I’m also not a gourmet cook. I don’t care about presentation of any dish, which is why I don’t care for a library of tools that one might want for food preparation. If the food is on my plate or my bowl, tastes good and won’t make me sick- I’m pretty happy.

Food And Bath Storage Containers

April 11, 2016August 12, 2018 / Yen-Van Tran / Leave a comment

04.11.2016

0800

When it comes to using reusable containers to buy or store food in, it became a challenge due to the fact that bulk foods come in a variety of textures and consistencies. After a few trials, I finally found what work and did not work and I came up with these solutions.

32 oz Ball Quart Jar, Wide Mouth:

I use these jars to store my liquids in, and when I say “liquid”, I’m talking about Dr. Bronner’s Peppermint liquid soap. Because those liquids are quite viscous, these jars are easy to fill and clean out when needed.

Ball mason Jars:

I use ’16 oz, Ball Canning Jars, Regular Mouth with Lids’ for bulk seasonings such as sea salt, peppercorn, flax seed, honey and almond butter. I also use these jars for my bulk bathroom products such as my face lotion and body lotion. These jars are great due to the fact that they’re designed to handle wet ingredients over time, and they can also be used for canning as well. You can read more about Ball and the history of the company and their products, click HERE.

I also fill up my mason jars with olive oil, balsamic vinegar and fresh almond butter. In the beginning of this journey when I first started buying bulk liquids, I noticed it was easier to just fill up the mason jars and then just put them away when I got home. I know it doesn’t “look” ideal, but to transfer the liquids into tall and skinny bottles like my Dr. Bronner’s Liquid Soap, is one extra step I prefer not to take.

I also love using Bormioli Rocco Fido Jars for containing my other bulk foods. I use the 1 Liter jars for bulk teas and a variety of snacks and the 1.5 Liter jars for larger supplies of bulk ingredients such as nuts, whole wheat flour, cane sugar, cranberries, mini peanut butter cups and other bulk snacks. I use the 2 Liter jars for dried beans, baking soda and coffee. For my largest bulk items such as brown rice and oatmeal, I use the 4 Liter jars. One of the websites I follow suggests to use these types of jars for wet ingredients, but I’ve noticed that the gasket that comes with these types of jars, absorbs odors and stains easily. If you prefer to stick to only one type of jar design, then I say go for it. However, odors are a nitpicky tick of mine. It just seems strange to me to open a jar almonds and smell lotion, or when you open the jar with cane sugar and you smell balsamic vinegar. By using the jars for dry ingredients, I can switch out my bulk supplies and not worry about leftover odor from a previous use.

When I first researched on different types of canning jars with hermetic seals, a few different brand names popped up such as Le Parfait, Kilner and Bormioli. The reason why I chose Bormioli was because of their design structure for their jars. Most of the jars I researched on are designed with a round base, which actually wastes space. Bormioli uses a square shape base which utilizes shelf space and will organize easily next to one another. Bormioli has a long history of creating quality glassware while using high quality materials. You can read more about their history here Bormioli Rocco USA.

I also use PYREX tupperware to contain items I find at the grocery store salad bar, but I also use these to store my lunches to bring to work. I did bring the 1 cup, 2 cup and 4 cup bowls to the grocery store to carve their tare weight into the lids, because I knew I would use them eventually. It did feel a little strange at first, lugging around glass tupperware, but using the PYREX bowls was essentially the same as using one of the grocery store disposable paper containers. I knew that my extra effort would count in a small way- in the long run. At the salad bar, I’ll fill up my PYREX bowls with olives from the olive bar, hummus, potato salad and anything else I feel like indulging in.

I really like PYREX because it’s made of tempered glass and it’s easy to clean, store and you can use these to cook in toaster ovens as well as larger ovens.

For my spices, it is a collection of many types of seasoning jars I’ve collected over time. I did buy a set of seasoning jars, and those are on the bottom row. I initially did this to test out how to go about recording the tare weight as well as how to fill them up. However, it did seem simpler to just reuse the rest of my seasoning jars. They do all have different tare weights and I carved each tare into each lid. I do suggest to use screw cap seasoning bottles as they are quite secure when closed correctly.

I hope this post clears up how I go about organizing and designating my bulk items per container. I honestly wished I had read about some type of reasoning and method before I started my journey because a few mistakes were made along my journey. However, now that I have figured out my system, I wanted to share it with you. So happy bulk shopping and I hope trips to the bulk sections are more efficient for you.

Tết 2016- The Set Up and Food

February 8, 2016August 16, 2018 / Yen-Van Tran / 3 Comments

02.08.2016

0800

So I just wanted to share the set up that my family uses for Tết. We use the alter, entryway dresser and dining table as our platforms. The alter is for Buddha (bàn thờ Phật), the entryway dresser is used for the Saint of the Property (Đức Đai) and the dining table is used for my ancestors (ông, bà).

Before the Tết ceremony begins: (Day 1)

During the Tết ceremony: (Day 1)

On the alter sits a bowl of dry rice in which we have placed many incense sticks (cây nhang) over the years during each Tết celebration. On the entryway table is the set up for the Saint of the Property (Đức Đai), which includes a small bowl of dry rice for the incense sticks, water glasses, a variety of foods such as soup (Canh), Vietnamese braised pork with eggs (thịt kho), Vegetarian stir fry egg noodles (mì xào chay), shrimp salad (gỏi tôm), and fresh fruit. On the dining table, there is a small bowl of dry rice for the incense sticks, three bowls of rice for my ancestors (one for my dad’s side, one for my mom’s side and the third is for all other ancestors), water glasses, candles and the same variety of foods as on the entryway table but in addition, there are also Vietnamese mung bean dumplings (bánh ít trần).

Tradition goes that when ceremony starts, each person always prays and greets Buddha first with 3 bows (ba xá) and 3 prayers (ba lạy) at the alter, then we move over to the entryway table and ask the Saint of the Property, permission (xin phép) to invite our ancestors to come and celebrate Tết with us with 2 bows (hai xá) and 2 prayers (hai lạy). Then at the dining table, we invite our ancestors to come and celebrate with us with 2 bows (hai xá) and 2 prayers (hai lạy). After each request, we each place one incense (cây nhang) into the designated dry rice bowl. At the end of the first round of bows, each person will visit each table again to ask permission to leave the ceremony, but using the same amount of bows and prayers per table that was used in the first round. This second round of bows and prayers will release the person to go on with their day as they please.

After the Tết ceremony: (Day 1)

The bows, prayers and the placing of the incense sticks are repeated each morning for three days (ba ngày Tết), during the three day celebration. At the end of the three day celebration, there will be another feast that will be the same set up on each table and on the alter in which we bid farewell (tiễn đưa) to our ancestors.

In the late evening (close to midnight): (Day 1)

In the late evening, we celebrate the New Years Eve (Cúng giao thừa) by lighting the alter candles and welcoming the new year. This ceremony includes three separate steps by the owner of the home. The first prayer (lạy Phật) takes place at the alter to Buddha with 3 bows (ba xá) and 3 prayers (ba lạy). Then the owner will step outside on the front porch of the home and prays to Heaven and Earth (cúng trời đất) with 3 bows (ba xá) and 3 prayers (ba lạy). The owner will then come inside to the alter and will pray to the lord of Heaven and Earth (lạy trời đất) with 3 bows (ba xá) and 3 prayers (ba lạy). The owner of the home will then place three incense into the rice bowl at the alter after these last three bows are completed. This last set of bows will end the ceremony of welcoming the new year.

This is an overview of what the set up is for my family for this year. There are traditional baked goods missing from this set up such as Bánh chưng (Vietnamese rice cake which is made from glutinous rice, mung beans, pork and other ingredients) and Bánh tét (savoury but sometimes sweetened cake, made from mung bean or mung bean and pork filling), as well as tea in addition to the water glasses. Each family has their own variation of what foods they cook or how they set up their ceremonies, this is just my family’s set up for this year.

So, Chúc Mừng Năm Mới! (Happy New Year) I wish you all a healthy and happy new year with plenty of wealth and triumphs throughout the year 🙂

Recipe – (Vietnamese Braised Pork with Eggs)

September 29, 2009

This thịt kho recipe is a low and slow braise so the meat is going to be reeeeally tender. In this recipe we’re going to use pork belly because the fat on the meat tastes awesome! If you can get pork belly with the bones, you’ll have even better results. My ideal ratio of pork for this dish is actually 1/2 pork belly and 1/2 of a leaner cut like shoulder.

Near me in Southern California’s Little Saigon, I hear you can get a higher quality of pork belly at Quang Minh Mini Market. It costs more for the belly, but there seems to be a consensus that its worth the cost–something I need to check out soon!

Here are the brands I use for the seasoning: Rico coconut soda, Kikkoman soy sauce, and Three Crabs Brand fish sauce. The thick soy sauce brand is Koon Chun, to be used in a pinch.

As a kid I enjoyed mashing the yolk with the rice and spooning sauce over it–it’s fun! This dish is commonly eaten with a side of dua chua (pickled mustard greens) which provides a fresh and crunchy balance.

Notes:
I have tried adding slices of yellow onion too and it adds a nice layer of flavor to this dish. You can remove the onion at the end of the braise if you prefer since it will have given up all its flavor to the broth. For the seasoning in this thịt kho recipe: tinker with the soy sauce, fish sauce, and salt after the liquid has finished reducing, to taste.

5.0 from 2 reviews

Thịt Kho – Vietnamese Braised Pork with Eggs

Prep time

10 mins

Cook time

2 hours

Total time

2 hours 10 mins

Author: Hungry Huy

Serves: 5-6

Ingredients

2 pounds of pork belly, cut into 1.5″ cubes
8 hard-boiled eggs
6 ounces coconut soda (I use Rico brand)
3 tablespoons fish sauce
3 tablespoons soy sauce (or replace this with fish sauce)
2 teaspoons salt
1 yellow onion, cut into large pieces (6-8 will be fine)
4 tablespoons sugar for the caramel color (nuoc mau). This is to deepen the color of the dish. Depending on how dark your caramel sauce gets, you may not need to use all of it. In a pinch, you can use about ⅕ teaspoon of thick soy sauce instead, but the caramel sauce will tastes better.

Instructions

Cut the pork into smaller pieces. I like 1.5″ cubes so it cooks slightly faster.
Bring 2-3 quarts of water boiling on high, or enough to fully submerge the pork.When the water’s boiling, add the pork for 1-2 minutes just to clean it. Drain then rinse the pork under running water until the water is clear.
Add the coconut soda, soy sauce, fish sauce and salt to the pot.
Fill up the pot until the water just covers the pork. Turn the heat to high.
When it hits a boil, drop the heat until you still see a slight boil, maybe about about 25% heat and let it simmer uncovered for about 1.5 to 2 hours. Check and stir the pot every 20 minutes. The longer you cook it, the softer the pork gets. Leaving it slightly uncovered lets the liquid reduce so you get a nice concentrated sauce later.
Make the caramel color and add it to the pot.
Make the hard-boiled eggs: add to a pot and cover the eggs with cold water by 1 inch. Bring to a boil on medium-high heat. Remove from heat and let it sit for 8 minutes. Cool in water then peel. Add the hard boiled eggs to the pot of pork in the last ~30-40 minutes of cooking.
When there are about 30 minutes left on the timer, add the eggs. Eventually we want the liquid to reduce to about ⅓ or ¼ of the original.

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Comments

SK says:

Good job A good food in Tet’s Days at Vietnam, however, eating it in normal days is ok ! ^^

Reply
- Huy says:
  
  Year round is definitely okay with me too
  
  Reply
Huy Vu says:

Thanks! Just wish I had some Dua Cai Chua to go with this. =]

Reply
daisy says:

its so hard to find vietnamese recipes i understand and use online. more more more.

Reply
Huy Vu says:

=] sure thing.

Reply
Jessica says:

This reminds me of a Korean side dish called “Jang Joh Rim.” I wonder if they taste similar!

Reply
- Huy says:
  
  Yeah it seems a lot of Asians share a similar variation of this dish!
  
  Reply
jason says:

Huy, do i cover the pot with a lid? or leave it open?

Reply
- Huy says:
  
  You only need to cover it slightly at the start so the liquid can reduce. Towards the end you can probably remove the lid entirely–adjust as needed.
  
  Reply
Jennifer says:

Really great recipe, the step by step pictures are really appreciated. Thank you for sharing, and keep them coming!

Reply
Jen says:

Similar to adobo in the philippines:) ill try this recipe..

Reply
Shay says:

A friend made this as a comfort meal for me once and I loved it!
Now I can try making it for my family. Wondering if this needs to be simmered covered with a lid or left open to boil? Thanks

Reply
- Huy says:
  
  Lid open mostly, to reduce. If the meat is still tough you can add water as needed and continue to boil uncovered until it reaches a sauce thickness you like.
  
  Reply
LT says:

This is way better than the Filipinos’ adobo.

Reply
Eric says:

looks similar to adobo but taste way different to adobo trust me this dish is heaps tastier

Reply
steve says:

make sure you use good fish sauce, like the one pictured above.

Reply
Linda says:

I love the pictures and the steps are very similar to my notes from my mom’s cooking lesson to me. The only thing is I just cooked it today with the country style boneless ribs and I compared it to the pork belly meat. Somehow the rib meat was more tough. Is there a way to make it more tender? I cooked 2hrs as your recipe dictates.

Also, many people asked & I wonder also, do you cook your pot covered or uncovered?

Reply
- Huy says:
  
  I cook it uncovered so the liquid can reduce (evaporate) to an amount I like. If you see it reduces too much you can put the lid back on or add some water.
  
  As for toughness of the meat, different cuts will vary in amount of connective tissue. Just cook it longer if its still too tough. At first I was afraid to overcook it, but giving it more time has always resulted in tender results. Just check it every 15 minutes or so.
  
  Reply
Tracy Le says:

Just tried your recipe. Turned out so awesome. Thanks!!!

Reply
foodiegal says:

Is that a typo? This doesn’t take 20 hours does it? If so, can we cook this in a crock pot?

By the way, I’ve had this dish many times at parties and IT IS TO DIE FOR! I love that the ingredients are simple and so are the directions. Is there a substitute for the coconut soda, if I’m not able to find it? Thanks!

Reply
- Huy says:
  
  I’m DYING, that’s hilarious!! Yeah I meant to say 2 hours–oops, that’s been updated and thanks!
  
  The best thing you can use is fresh coconut juice, coco soda 2nd, then 3rd is cola or lemon-lime soda. Hope that helps.
  
  Reply
TrinityTrinh says:

Can you substitute chicken or beef? I do not eat Pork. I’m sure it won’t taste the same but thought I would ask

Reply
Trinity trinh says:

Have you or can you substitute chicken or beef. I have taken pork out of my diet.

Reply
- Huy says:
  
  Hey Trinity, I personally haven’t tried it but I bet it would be pretty good too. I’ve had this with tofu instead of meat and really enjoy that version too!
  
  Reply
Amy says:

Super easy recipe to follow, and ended up delicious! I used pork shoulder only because the local grocery store didn’t have any pork belly left, and the end product was still absolutely delicious! The meat was so tender and flavorful without being too salty. Thanks for sharing this recipe!

Reply
- Huy says:
  
  Hey Amy glad to hear you liked it! Yeah you can really use any cut of pork you want and it still turns out pretty well
  
  Reply