Cindy Shah

I got to make a USC football cake for my husband’s best friend during my two week summer break in SoCal.  They’ve known each other for 14+ years, so I wanted to make something really special for him for the rehearsal dinner.  Since the USC theme hadn’t made it into the wedding yet, this was the perfect way to sneak some Trojan spirit into the festivities.  It took about 4 hours for the cake, and 2 hours for the three dozen red velvet cupcakes with cream cheese frosting, filled with chocolate ganache. 

The Wilton football pan was a bit of a dissapointment ($9.99 Amazon).  I thought it would save me some time so I wouldn’t have to carve a football out of some sheet cakes, but the edges burned quite a bit.  I had to carve it down anyways to remove the nasty crispy parts.  The volume of cake batter that goes into the pan just seemed like too much to get an even bake.  It took about an hour for the center to finally set, but by then, the edges were burned.  My biggest concern was that the cake would stick in the pan, and I’d have to scrape it out into useless chunks.  But I used the Wilton cake release ($3.99 at Michael’s), and it came out of the pan perfectly intact.

Decorating this cake was a blast.  I did a quick crumb coat of cream cheese frosting over the red velvet cake.  Then I used some brown gel coloring with fondant, and kneeded it out to an even color consistency.  The fondant was Wilton brand  because I just didn’t have enough time to make it from scratch.  Beware of the taste of Wilton fondant.  It’s terrible!  Then I rolled the fondant out, covered the football cake, and moved on to the stitching.  The best thing about fondant is that it can make sport balls look realistic.  I made a volleyball cake for my beach vball player friend, physical therapist Casey a few years ago, and the consistency works perfectly.  So the stitching was fairly straightforward.  The trick is to make some indentations where the stitches can ”insert” into the football and look extra realistic.  I didn’t get to try this out, but I read that pressing a paper towel with little round indentations against the fondant before it dries can make a great football leather like look.  Our paper towels at my mom and stepdad’s home were swirly with round indentations, which just wouldn’t look right.   

And then there was the grass.  I colored some fondant with green gel, and used a garlic press to make the grass ($9.99, Amazon).  This was definitely the way to go, and I needed a press anyways for cooking.  I didn’t want to pipe buttercream grass, one strand at a time which would have been terribly time consuming.  I also wanted to keep the fondant theme going.  It took about 45 minutes to make a grass border.  My stepdad helped me shove and press out grass with the garlic press, which really helped out.  It gets boring after a while working alone.  After he pressed out the grass, I used a butter knife to scrape across the holes of the press.  Then I transfered the clump of grass to the edge of the football and pressed the base of the grass into the bottom seam of the football. 

Last thing was the logo.  Wilton gel coloring comes in pretty basic colors, so I spent a some time getting the cardinal red and yellow  just right.  I started with Wilton red, which looked almost orange red after kneading it into the fondant, and added a touch of brown to get the cardinal red.  And for the yellow, I started with Wilton yellow, and mixed in a touch of red to deepen it.  The lettering was done free hand since I didn’t have time to look for the collegiate style lettering in cookie cutter form.   I would have loved to put a stenciled image of Tommy Trojan on there instead of ’SC, but just ran out of time.  Next time!

The probem with using the gels is that if you have to use a lot of it to get the right color, it makes the fondant super tacky and sticky and a little wet.  It helps to just let the fondant sit for 5 minutes to dry while you do something else (like make grass!).  Also, I forgot to use parchment paper on my work surface this time, and used Reynold’s foil wrap instead.  Not a good idea.  The fondant really likes to stick to the foil, and it becomes impossible to get it off without tearing.  The imperfections on the brown football were a result of trying to peel the rolled fondant off the foil.  A little cornstarch on the work surface may have helped.

I’ve never failed to deliver a cake, but this one had me on my toes.  First time making a football cake, and I didn’t have any time to do a test run with the ovens or techniques.  Plus severe anemia from hour long nosebleeds this entire week (from the dry hot air in SoCal) and a crazy sinus infection (from scuba diving) really threw me off my game.  But I’m happy with the way it turned out, and the next one will have a few more details.

Cheers to Kalindi and Jim. 

Fight on!

I had a fashion editorial shoot in the streets of Midtown Manhattan in the middle of summer school finals week. As a 5’6” model, fashion shoots are hard to come by, and paid fashion shoots are pipe dreams. I got lucky this month. Dyami, an independent designer, contacted me via ModelMayhem.com about a job that would feature his new season of handbags.

The makeup artist was wonderful. While she glammed me up in an hour with dramatic smoky eyes and nude lips, we chatted about the industry and little trade secrets.  Here are some of the things I learned that day.

Modeling:

The industry standard for high fashion models is 5’11” in NYC. 5’10” is acceptable only if the designer “really likes you.”  Los Angeles seems to be more forgiving with a minimum requirement of 5’9″.

Large foreheads (a width of four fingers from eyes to hair line) are an industry standard.

High end fashion photographers will occasionally network through ModelMayhem to find models.  Maria has worked with photographers who shoot Chanel and Victoria’s Secrets ads.  It’s a good site for amateur to professional models, MUA’s, and stylists.

Beauty:

A quick trick to cover up red blemishes and zits is to use a little cheap green colored eye shadow on those spots. The green helps mask the red. Concealer (mixed with argen oil) first, green eye shadow, and  then foundation over that will give you a flawless complexion.

A honey and sugar scrub works great as an exfoliant the night before a shoot and makes your MUA happy .

Combat oil with oil.  Argan oil is useful for skin that feels both oily and dry at the same time.  Maria recommended the Josie Maran brand at Sephora.  Use at night.  It can also be used in hair for extra shine.

The best and worst makeup products: Maria recommended Bobby Brown for eye shadow, and dissed MAC’s entire line of products. Models have been complaining about clogged pores and breakouts.  She used Makeup Forever HD High Definition Foundation and the Makeup Forever translucent powder on me for this shoot, and I loved it.  The foundation felt light and it didn’t “cake” like the MAC foundation.  And the next day, my skin wasn’t irritated and it didn’t break out.

Photographer: Tony Carbone

MUA: Maria Ortega

Designer/Stylist: Dyami

Sean Armenta
www.seanarmenta.com

Sean is a fashion and beauty photographer with a studio in Orange County. He’s living the life. Beautiful model girlfriend, talented as hell, and a good person who will make sure you are taken care of when you step into his studio.

Sean contacted me to come in and help his friend Jessica W, a new make up artist, do some beauty portfolio development in November 2007. At the time, I was studying for the DAT exam for the December 6th test date, so while the MUA and hair stylist, Jaime Gatlin were working on me, I’d try to sneak in a little organic chemistry.

Derek Caballero
www.caballerophotgraphy.com

Derek is amazing. He’s an experienced scuba diver who considers Thailand his true home. It was always a treat to shoot with him because we’d grab some thai food and catch up before spending a few hours in the studio. He’s humble, professional, passionate, and successful. There are few people in this industry who are as impressive as him.

I met Derek back in September 2007 while I was living in Santa Monica.  He had contacted me a few months earlier to do a paid gig for a lighting ad.  Unfortunately, our schedules didn’t match.  I was busy shooting and filming for a reality tv series for cell phones called “Primp My Chick.”

We finally touched base and met each other to do some portfolio development in his studio loft in Downtown LA and came up with some great shots in two different sessions:

We stayed 4 nights at the four star Cha-Da resort in Krabi, Thailand.  Our view of Ao Nang Bay from the room was amazing.  The staff was particularly attentive since we were the only occupants for the majority of our stay.  Low season was quiet in Krabi.  We found all of the backpackers in Railay.  But still, Krabi was a reasonable location to easily reach outdoor activities like sea kayaking and rock climbing, and the hotel rates were steals.

After a fifteen minute drive from the hotel, we took a long boat for another fifteen minutes to reach East Railay Bay.  King Climbers provided a guide, full equipment, hotel transfer, bottled water, lunch, and insurance.  Bargaining for cheaper rates isn’t the way to go for rock climbing.  An experienced guide and safe equipment is worth the money.  We found King Climbers through our Lonely Planet travel guide book.

Full Day:
1 Person – 4,500 baht, 2 People – 8,550 baht

Half Day:
1 Person – 3,000 baht, 2 People – 5,700 baht

We had a blast.  Our guide, Quest, set up our top ropes and belayed us at Tonsai Beach.  During breaks, there were plenty of other climbers to chat with.  The best thing about the sport is everyone cheers everyone else on.  It’s not about beating someone else.  It’s about making it through whatever climb is difficult for you, and pushing yourself to get that extra tough hold while your arms feel like jello.  The environment is altogether interactive, supportive, and fun.

We both did about 5 climbs each half day.  Initially we were signed up to do 1 full day of climbing, but after 4 hours, we were exhausted.  King Climbers let us change our itinerary to 2 half days of climbing so we could give our muscles a chance to heal.  Our experience was a lot more enjoyable that way.  Biren tore up his hand on jagged rocks the first day, so we wrapped our fingers in medical tape from a Thai pharmacy for the second day and that worked out great.  Also, bring extra water!  the one bottle they give you just isn’t enough, especially during the hot and humid month of June.

After climbing, we walked to Phra Nang beach.  It was a fun place to swim and spend a lazy afternoon reading, napping, and wandering about.  Vendors walked around and sold sarongs, jewelry, massages, grilled corn, and other beach eats.  The trinkets are definitely things to bargain for.  Half the initial price that’s offered is about right, but bigger deals can be made when buying in bulk.  Just realize that once you start the bargaining dance, be ready to buy something at the end when the price is fair.  Another interesting site at the beach was a shrine in the Princess Cave, where wooden penis’ of all sizes and colors were offered to the Princess in return for a season of good fishing.  It is customary to remove your shoes when you enter the shrine.

Many of our friends are starting to pop out kids, which means I get to hand out toothbrushes and toothpaste!  Here are some questions that I’ve been asked by expectant mothers, new mothers, and seasoned mothers with toddlers.

Can I go to the dentist when I am pregnant?

Yes.  It is important to take care of your mouth while you are pregnant because low birth weight babies and premature births are related to periodontal disease.  Only necessary, non elective, procedures should be performed.  X rays can be taken.  Just make sure that your dental assistant drapes two lead aprons over you instead of one.

When should I take my child to see a dentist?

As soon as a few teeth become visible.  But no later than age 1.

Why is it important to take care of baby teeth?

Baby teeth serve many functions.  They provide space and act as a guide for the permanent teeth to come in properly.  They assist in the normal development of the jaw, bones, and muscles.  They are needed for chewing and eating and helping your child develop self confidence.

What can I do to help prevent cavities in my child?

Let her sleep with a bottle filled with fluoridated water, not juice, milk, or any other sweetened beverages.  Salivary flow in your child’s mouth decreases while sleeping.  If she has something sugary in her mouth and then falls asleep, her cavity risk increases.  Also, take care of your own oral hygiene to limit bacterial transfer to your child.  When you blow on food to cool it before you feed her, and when you kiss her, some of your own flora is passed to your child.

How do I clean my child’s mouth?

0-2 years old: use a finger tender, clean wash cloth, or infant toothbrush to clean the teeth and gums 2x a day.

When should my child trade the bottle for a sippy cup?

By age 1.

When should my child brush her own teeth?

2-3 years old: supervise your child while she brushes with a toothbrush and a pea sized amount of fluoride toothpaste 2x a day.  The scrub technique is appropriate during this age since she is still developing her coordination. To keep her entertained during her daily ritual, there are fun toothbrushes that play music for two minutes and then stop when she should be done brushing.  Try to build good habits from the beginning and limit ingestion of toothpaste.

When should my child stop thumb sucking?

Most stop by age 2. Discourage after age 4.  Otherwise, the pressure from thumb sucking will affect the position of the teeth, and costly orthodontic work will follow.

Is fluoride safe for my child in the form of fluoridated water, toothpaste, and dental treatments?

Yes.  This is a very controversial topic, but if you dig deeper into actual scientific literature, the answer is clearly, yes.  Please be wary of fear mongers who speak against fluoride with no scientific basis.

“Fluoride has substantial benefits in the prevention of tooth decay. Numerous studies, taken together, clearly establish a causal relationship between water fluoridation² and the prevention of dental caries. While dental decay is reduced by fluoridated toothpaste and mouth rinses, professional fluoride treatments and fluoride dietary supplements, fluoridation of water is the most cost-effective method. It provides the greatest benefit to those who can least afford preventive and restorative dentistry and reduces dental disease, loss of teeth, time away from work or school, and anesthesia-related risks associated with dental treatment.”

http://health.gov/environment/ReviewofFluoride/

Last week I bit the inside of my lip 2x while eating.  A few days later a typical traumatic ulcer formed— white-yellow circle surrounded by a red border. Mine was about ¼ of an inch in diameter and growing.  There was constant pain and burning from the ulcer rubbing against my front teeth, and it was aggravated by eating, drinking, and brushing my teeth.

We learned in our Oral Pathology class that minor ulcers usually resolve on their own, and “no medication gives completely reliable relief.”  Since it was distracting me from studying, I tried a few non steroidal, non prescription remedies.

First my friend in clinic gave me some topical anesthetic  (20% benzocaine) to put on it.  My lip, palate, throat, and tongue became numb for thirty minutes because the topical wouldn’t stay localized to the ulcer area.

Then I tried an over the counter Orajel pen (20% Benzocaine + skin protectants- allantoin 0.5%, dimethicone 2%, white petrolatum 65%) which treats cold sores and fever blisters.  It was $4.99 at Riteaid.  It tasted better than the pineapple topical but it had the same problem of spreading throughout my mouth with results lasting less than one hour.

Finally, I folded a piece of gauze 3x, applied the Orajel on the gauze, placed it on the ulcer for five minutes for three hours of relief.

Preheat oven to 325 F. In a saucepan, heat cream and sugar. Split the vanilla bean lengthwise and scrape out seeds. Add seeds and empty bean pod to mixture. Simmer for 10 minutes.

Whisk egg yolks in a bowl. Remove vanilla bean pods. Gradually whisk cream mixture into yolks (egg yolks must be tempered).

Pour hot water into a 13x9x2 inch baking pan so that the water comes halfway up the side of the ramekin. Divide mixture into ramekins.

Bake for thirty minutes or until custard is firm with a slight jiggle in the center.  Cool on counter top to room temperature. Wrap and refrigerate for 3 hours and up to 2 days.

Before serving: place 2 teaspoons of sugar evenly on top of each custard. Use a kitchen torch to melt and brown sugar.

Refrigerate for 10 minutes, then serve.

Servings: makes 6 in six ounce ramekins.

“Jellyfish, I will get you back in China when I eat your brothers and sisters. Nom nom.”

During our first time diving in Phuket, Thailand, we had an unexpected run in with crown jellyfish (Netrostoma setouchianum). Four of them were waiting for us at our decompression stop at 5 meters/15 ft. Careful maneuvering kept us away from their stinging tentacles, but upon surfacing, we were no longer aware of how close they actually were. Our dive master suddenly lifted her arm out of the water, completely covered in a spaghetti like tangle of tentacles. She immediately instructed us to insert our regulators, put our masks on and swim towards the boat.

The stinging sensation was a new kind of pain. It was a burning and numbing feeling at the same time. The inside of my mouth and my lips screamed at me, and when I removed the regulator I could see thin translucent filaments still clinging to the device. Biren also had some superficial trauma to his neck. The dive master was hit the hardest by the painful nematocysts. When she manually removed the tentacles from her arm, she fragmented them into small pieces that attached to me and my husband.

After reaching the boat, all of our affected skin and mucosal membranes were rinsed with vinegar. Within two hours the burning pain had subsided, and we were left with an interesting dive story and amazing pictures.

Thailand has recently had a rise in jellyfish blooms. The dive master attributed this to the subtle 1-2 degrees Celsius rise in temperature in the water. Further reading on the causes and effects of jellyfish blooms can be found here.

In our case, the stings were not severe. Additional facts on treating poisonous and potentially deadly jellyfish stings can be found in the Poisoning and Toxicology Handbook by Jerrold B. Leikin and Frank P. Paloucek:

“Decontamination: Rapidly assess airway, support with artificial ventilation if necessary; immediately rinse with sea water, should then prevent further envenomation by applying acetic acid 5% (vinegar) to any tentacles still adhering to tissue; if acetic acid is not available, use isopropyl alcohol 40% to 70% or finally may use aluminum sulfate; following dermal decontamination, shave the area with a scalpel, then repeat local decontamination therapy. DO NOT rub affected area. Wear gloves during decontamination. Meat tenderizers have been used, however they are not preferred decontamination measures and should not have prolonged contact times (>10 minutes). Do not use fresh water, in that, nematocyst firing may occur. Nematocysts can be removed by using sticky tape. Cold packs can be applied to the affected area.”

We signed up for a 2 day, 5 dive course with Sea World Dive Team in Phuket, Thailand. The total price was 11,900 baht per person. The course expanded our skills in:

- Peak Performance Buoyancy (most useful)
- Underwater Navigation (most challenging)
- Wreck Diving
- Deep Diving
- Dive Computers

The dive sites were:
- Bida Nok
- Turtle Rock
- Koh Doc Mai
- King Cruiser Wreck
- Shark Point

Divemaster Kaye Smith (kaye66@gmail.com) was knowledgeable and enthusiastic. We recommend her for all certification courses.

The dive company was professional and helpful. However, their equipment was sub optimal. Leaky regulator hoses and uncomfortable fins were a problem.

Sea World Dive Team
Sansabai
PATONG, PHUKET
Kathu, Phuket 83150, Thailand
076-341595

Ingredients:

8 ounces dry penne
2 cups ham (cubed)
1 1/2 cup peas
1/2 onion (diced)
1 1/2 cups grated parmesan cheese
1 tablespoon olive oil
1 tablespoon butter
course ground pepper
salt

Boil pasta as directed.  Saute onion in pan with butter until aromatic and translucent. Remove pasta from heat. Reserve 1/4 cup pasta water. Drain pasta. Mix parmesan cheese, pasta water, pasta together. Add onions, peas and ham. Add salt and pepper to taste. Toss with olive oil. Serve with shaved parmesan cheese.