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Laundry On Sundaes

Every beginning is only a sequel, after all, and the book of events is always open halfway through.

What do you do when you love making sweets and go to dental school? You make tooth-themed sweets! I did the tooth cupcakes, and then I did these chocolate tooth lollipops at the end of last quarter. When I saw this lollipop kit for sale on Amazon, I knew I had to have it.


It came with a mold, lollipop sticks, cellophane bags, and twist ties. I decided to make 2-layered lollipops, with white chocolate on the bottom (or top, depending on how you look at it) and milk chocolate for the rest.



They turned out pretty good! I ran out of white chocolate halfway through so I also ended up making some solid milk chocolate ones.


After they were all bagged up, I gave them to some of the faculty at school and my friends as end of the year thank you gifts!

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It’s been a few weeks since D1 year ended and I think I’m finally ready to blog about it! The last quarter of the year was not an easy one but there were also plenty of fun moments.

In the beginning of May we had the annual DSD senior dinner, this year on a boat cruise around the bay!

Me and my amazing big sib Jenny:


D1 Delts!


It was such a fun night and the view of the city across the waters was beautiful. It’s really nice to have some of these moments to reflect on how lucky I am to live in a gorgeous city like San Francisco, to go to one of the best dental schools in the country, and to have met such incredible people here.


My friend Kathleen and I participated in the UCSF Science & Health Education Partnership this past year, where we went to kindergarten classes and taught the students science and health lessons in the past 2 quarters. Even though it was exhausting at times, it turned out to be a really great experience. We got these really cute thank you books from one of the classes after our final lesson (the students had wrote about what they learned from us, accompanied by some very creative illustrations).


As a member of the dental arm of the Chinese Health Professional Student Association, I volunteered for our very first dental outreach event in Chinatown this past quarter. We did screenings, exams, and fluoride varnish on a lot of the underserved population in the area. I was nervous about doing anything on an actual person who’s not a classmate, but I did just fine and it was such a rewarding feeling afterwards knowing that I even helped make the smallest difference in someone’s health. I can’t wait to help grow the outreach part of the organization even more next year!


Now, for some real dentistry (on fake teeth)! Gold full veneer crown on tooth #3:


Class II composite filling on tooth #30:


Gold onlay prep on tooth #30:


Finally, the last day of D1 year. It was a gorgeous SF day and we were so ready to celebrate after our last final. But first, we had to take a photo! This group of crazy kids kept me sane this year.

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Celebratory drinks at Noir Lounge after a delicious dinner at Mazzat. Me with Kathleen and MyChi, my awesome clinic partners and wonderful friends.

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After that we went to have dessert at Candybar. Can’t go wrong with food, drinks, followed by more food!

D1 year had been a total roller-coaster of a year, but at the end of it I’m really happy with everything: the knowledge and skills I learned, the people I met, and the new person I’ve grown into. OF course, I couldn’t have done any of it without the incredible support from my parents, my love Yufei, my new friends at school, and the faculty members at UCSF who gave their time to help me learn. I am full of gratitude as I reflect back on these past 9 months, and I’m eagerly looking forward to continuing this journey in D2 year.

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When I first tried making the tooth cupcakes I wrote about earlier, I made way too much fondant, so I decided to experiment with coloring the fondant and making some fancy decorations for cupcakes. I made a batch of chocolate cupcakes and decorated them with these pastel ribbons, rosettes, and leaves. Not too bad for my first time playing with fondant!




The fondant was actually surprisingly easy to make, using the recipe here. The only thing is that you have to make it the day before to let it sit in the fridge over night. When I get some more free time I definitely want to try to do more different things with fondant!

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Back in April, Yufei and I celebrated our 5 and a half year anniversary at Hakkasan. We started with some cocktails and appetizers. I got the Hakka cocktail, which had lychee and passionfruit juice (2 of my favorites!) and it was really good. We got the hot and sour soup and crispy duck rolls to start our meal.


Crispy pumpkin puffs. Almost too cute to eat!


Stir-fry black pepper beef ribeye with merlot. This was really good but the serving was pretty small.


Tofu, aubergine and shiitake mushroom claypot in chili black bean sauce. Needed some veggies for the meal.


For dessert, I got the mango pudding with pink grapefruit and Sczheuan sorbet and pineapple. It came in this little glass “terrarium”.


Yufei got the Kalamansi chocolate ganache.


Food, service, and ambiance at Hakkasan were all great, but I feel like it’s still a little too pricey for the amount and quality of food you get. I do think their cocktails are good and decently priced though, so I would come back just for drinks.

Overall I enjoyed the dining experience at Hakkasan, and I’m so thankful to have a partner in crime and adventure who loves trying new foods and restaurants as much as I do (despite the fact that he compared our 5.5 years together to the length of a prison sentence for 3rd degree murder…). Love you Yufei!


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Yesterday was the last day of D1 year!! I can’t believe the first year of dental school is over… it feels so surreal. Anyways, more recapping and reflection will be in a later post. For now, I just wanted to share my outfit for the day. It was a rare warm sunny day and I knew we were going out to celebrate after our last final, so I dressed up a bit.


Jack by BB Dakota dress from Crossroads, H&M flats from Crossroads, cardigan from Old Navy, bag from China, necklace gifted by a friend.


Bag from Body Central.

I love picking one main piece with lots of colors, like this dress, and then adding other pieces to the outfit by picking certain colors from the first piece. I tried 2 different bags with the outfit, and I chose to go with the pink one because it was large enough to carry my light sweater for when it gets colder at night. I can’t wait for more warm days to wear summer clothes!

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Ever since I started following Erica’s blog as a pre-dent, I’ve always wanted to make her super cute tooth-shaped cupcakes. Finally, I found the perfect occasion for making them earlier this quarter, when my fraternity, Delta Sigma Delta, held their annual Rent-a-Dent auction. I made a trial batch of 3 before the auction just to make sure it was actually doable.



I used pink lemonade cake mix for these and it was delicious. I made some changes for the final batch, like making the cake crumble mixture finer and adding some red food coloring to the cake batter to make the color more pink and less orange.



These take a lot of work but the end product is pretty awesome, don’t you think? The D4 who won the cupcakes was pretty impressed!

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I bought a Travelzoo voucher for Chouchou Bistro a while ago and finally made a reservation for dinner a couple of months ago (so behind on restaurant review blogs!). It wasn’t too far from our apartment so we walked there. It was warm and inviting inside:


For appetizer, Yufei got the Assiette de Fromages, which came on the cutest palette plate. It was so adorable I wanted to steal it.


I got the salade de crabe, which had avocados, one of my favorite combos with crab. There was lot of chunky pieces of crab in it and it definitely satiated my craving for crab for a while.


For his entree, Yufei got the filet mignon with truffle mashed potato and zucchini in green pepper corn sauce.


And I had the Cuisse De Canard Confit Wellinglton: duck leg confit with mushrooms duxelle, diced potatoes, cherry tomatoes in garlic, shallots, and parsley, with maple vinaigrette. It was interesting in that the duck was wrapped in this puff pastry (almost like a duck confit en croute?). It was delicious and the serving size was huge (but I finished it all!).


And we shared a dessert of crème brûlée:


The food and service were both pretty good, but without a coupon I’m not sure I would come back since I’ve had better French cuisine in the city.

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