Firelight Camps Travel Diary

Candle by Shop Evil Queen, Adventure Awaits. 

When I attended an event at the W Hotel in Midtown this summer, I was introduced to the world of 'glamping'. That is, glamorous camping. Or rather, my kind of camping. ;) I knew I had to experience this before the weather got too cold. That's why I brought my husband and our pooch, MaQ, to Firelight Camps right before the start to New York Fashion Week, for a lil' R&R before our chaotic schedules ensued. 

Located in Upstate New York, schools such as Cornell University and Ithaca College are nearby, yet the campgrounds transport you to the middle of nowhere. With 18 safari tents made up with high thread count linens, they are warmly lit with battery-powered lanterns and covered with mesh screenings to help keep the bugs out. The furniture is impeccable. With hardwood floors and either a king-size bed or two full-sized beds, each tent also comes with its own deck and writing desk (My DREAM). Out on the balcony there's two rocking chairs that over look a lush and leafy oasis. Imagine how the foliage will transition - oh the views! Did I mention the tents come with wi-fi? #alwaysworking But come nighttime, you can see the stars and hear the crickets while you fall asleep. Super cozy.

The main tent lobby has daily complimentary continental breakfast, complimentary happy hour tasting of Finger Lakes craft beverages (the rosé is 👌), a cozy mini-lounge where there are campfires daily both in the morning and evening (hello smores), a Bocce ball court and other onsite games like cool boardgames such as Sorry! and more. There's even yoga! You have immediate access to the Buttermilk Falls hiking trails but we instead wanted to see one of the tallest waterfalls on the east coast, the Taughannock Falls! What was really wild was the drought. It looked as if someone shut the water off! There was no waterfall, but it was totally fun running with MaQ where there should be water running through. 

Ten minutes away from Firelight Camps is the downtown scene with bars, restaurants, bookstores and cute antique shops. You can even catch a film at the Ithaca Commons. The food's delicious! One night we even tried Mexican at Viva Taqueria, and were pleasantly surprised by the freshness and quality of their food. And pet-friendly. Great service too! I also had the immense pleasure of eating Jimmy John's for lunch as well, after not having their subs since college which was awhile ago. They are so unbelievably good! There are tons of wineries and cideries to visit close by, and let's not forget to mention the spa that's literally a few steps away from the campgrounds! To see a full list of things to do, click here. 

We had the best glamping experience one could ever imagine. I'm a city girl but also love the country life and love to go hiking with the boys during our downtime. I don't get to enjoy nature very often so when I do, I like to soak up every minute of it! Whenever I escape the city I'm always left rejuvenated, uplifted and inspired. Ready to go at it, all over again! To read more on Firelight Camps, go to www.firelightcamps.com

Special thanks to Emma for making this trip possible! Xo.

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Our most recent travel experience, glamping at Firelight Camps in Ithaca, NY! Special thanks to Emma for making this trip possible. We never camped this luxuriously before! www.firelightcamps.com 

LOVE & XX'S,

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A Day at Fox & Jane

Happy Monday, everyone! NYFW has been crazy busy with lots of running around to shows, events, parties and let's not forget to mention working! Thank goodness to the one and only, Fox & Jane, the only hair salon in New York City that cuts and colors my hair. I've been with them for years and cannot express the amazing talent and team they have! With the new season approaching us this month and the fact that my hair has gotten too long to wear up, (I have *serious* thick hair so ponytails were no longer a possibility due to major headaches - yes, your hair can literally weigh you down.), I was long overdue for a cut & color. Just look at the top of my hair and how flat it looked because of the length! Don't get me wrong. I love having long hair, but it's a healthy change - both for me and my hair. :)

Whenever I go in to get my hair done, I get it cut just past my collarbones. Not too long and not too short, and with layers. I also have been continuously doing balayage highlights, the goal in mind is to get lighter and lighter, but naturally and healthily. Asian hair is extremely stubborn, and in my case, my natural hair is jet black and wants to stay that way! It has taken many sessions to today's results. And I'm not at all the high-maintenance type, especially when it comes to my hair so I try to stay away from major drastic changes.

Which is why I only work with one stylist, my girl Lataye! She not only fully understands my hair type, but she also knows what works for me in terms of personal style and everyday care. I'd rather be doing a lot more with my time than just standing in front of a mirror maintaining my hair all day long. And balayage highlights is perfect for low maintenance  - yet it looks seamless and refined at the same time. Lataye's work speaks for itself! And I just love her - she's the sweetest!

I find Fox & Jane's technique and all-around vibes to be top-notch. And when I find a good thing, I stick with it! You know what I mean? Loyal until the end. If you're in the city and are looking to try a new salon, I 100% recommend Fox & Jane. There are multiple locations in Manhattan; East Village, Lower East Side & Upper West Side. There's also one in Brooklyn, San Diego & more recently, Colorado Springs! Give them a try ladies (and gents) - you won't regret it! Take a look down below at the time lapse video I created from my last visit. And be sure to subscribe to our YouTube channel for new videos every week.  

I'm off to get more work done and wrap up the rest of the fashion week. Stay tuned for several stories coming up on the blog! I'll be sharing my travel diary from our glamping trip Upstate (it was incredible // check out my Instagram for some teaser shots), plus my experiences & favorites from NYFW and lots of upcoming fall fashion editorials. And an interview or two. Phew! All coming soon! Stay tuned... 

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photos + videography by: Suzanne Spiegoski 

Happy Monday! This week's video is a time lapse one from my most recent visit to Fox & Jane Hair Salon in the Upper West Side in New York City. 

LOVE & XX'S,

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Lavender Soju Lemonade

Happy Thirsty Thursday, everyone! I'm delighted to share with you not only a new cocktail recipe, but my very first food & cooking video, made by yours truly! I literally did everything by myself! Just a quick mention: I know a lot of you have asked me in the past who does my photos, who edits them, etc.; when many have assumed they were strictly done by my husband (who, yes, is a pretty well-known and very talented photographer) but besides the editorial fashion shoots we try and do once a week, everything else is my own content! And when it comes to video editing, that's all done by me too. Interesting fact? I learned how to cut & edit music, plus video, from my childhood figure skating days! And with photos of myself, if it is not mentioned that it's a self-portrait photograph, the pictures of me are done by my love. :)

Now back to the lecture at hand... ha ha! I've been in a creative rut lately, feeling like my recent work has been flat. Something didn't fit quite right. Yes, I'm a perfectionist and am completely guilty of being hard on myself (too much at times). But as they say, 'when life gives you lemons, make lemonade!' I've never worked with lavender in terms of culinary use, and when the idea of a refreshing yet soothing cocktail came up on a 'last days of summer' drinks story, I knew these little enchanting flowers were the perfect choice! Plus, having the excuse to buy extra lavender is always a good one. My whole apartment smells inviting yet calming. 

My favorite part was removing the flowers from its stems. The aroma is intoxicating, I couldn't get enough of it! You can steep it for less or more than the 10 minutes I did. For a lighter scent, I'd recommend 5 minutes. If you really want to kick it up a notch, I'd go for a little bit longer than the 10. Observe the coloring, as the more it steeps, the darker the color. I also really enjoyed watching the colors combine with each other. The dark purple with the bright, vibrant yellow from the lemon juice. You can also use a juicer if you're not a fan of squeezing 'em by hand. 

Lavender Soju Lemonade

Cocktail recipe + photos by © Suzanne Spiegoski

Serves 8

Ingredients:

1c. lavender flowers
2c. boiling water
2c. cold water
1c. lemon juice
1c. sugar
5fl. oz. soju
1 tray ice cubes

Directions:

Place freshly cut lavender flowers in a pitcher; pour the boiling water over lavender; cover with plastic wrap and allow to steep 10 minutes; strain and discard the lavender from the water and return the water to the pitcher. Add cold water, lemon juice, and sugar to the pitcher and stir until the sugar dissolves. Add in soju, mix well. Refrigerate until ready to serve. Garnish with a stem of lavender. Enjoy!

I also used pure organic cane sugar to be on the healthy side. (Even though I'm a sugar addict) And then the most important ingredient! I always use Charm Soju when it comes to this Korean liquor. It's my favorite and the quality is high. The secret is to add it last. You'll want the sugar to completely dissolve before mixing in the soju. I kept it light and simple when it came to serving the drinks. Over several ice cubes and a stem of lavender, I kept the garnishing straight-forward. But the idea of also turning these cocktails into a slushies did come to mind. Or perhaps Korean shaved-iced? Now that would be a fun cocktail to do! (Hint, hint!) 

Thanks so much for stopping by and checking out the latest cocktail recipe I created! Be sure to check out the how-to video I also made down below! (Full steps included.) We hope you enjoyed the lavender Korean-fusion inspired lemonade we shared with you today and that you are soaking up as much fun in the sun before summer ends. Coming up on the blog, a brand spanking new travel diary (so excited to go!) and lots of NYFW coverage. It's gonna be a crazy, hectic next couple of weeks so brace yourselves! ;) Stay tuned... 

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Videography + photography, styling + editing by: Suzanne Spiegoski 

Hey everyone! I got into a bit of a creative funk the past few days, so instead of whining about it I did this! It's my first food & cooking video! Better yet, it's how to make lavender soju lemonade! Cheers!

LOVE & XX'S,

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Ramen Breakfast Toast

Every now and again I come across a recipe that completely blows me away. Case in point: Cravings. Christine is a writer/food blogger with a talent in food photography as well. I'm always left inspired after visiting her work, but when I came across her ramen breakfast toast on Beautiful Cuisines on Instagram, I had to re-create it! I've never tried making ramen 'toast' and was extremely curious how this recipe would pan out, let alone how it would taste together with all the different flavors. And oh boy, let me just say - they invented #foodgasm specifically for this toast. 

First the latest food trend was all about rice buns, and now ramen toast. And I can understand why. All you need is some salt and eggs to coat the cooked ramen before frying it in a pan (individually) with a little bit of vegetable oil. It was not that difficult to make, though I will say that if you're not that confident at boiling eggs, just be sure to make extra for back-up. To get that nice, soft runny egg, time it at 6.5 minutes. But like I said, it depends on a lot of factors so just put a couple more eggs in for good measure. You'll be good to go!

Breakfast Ramen Toast

Serves 4
Recipe by: What Do You Crave

Photos by: Suzanne Spiegoski // Recipe by: What Do You Crave 

Ingredients:
2 packets instant ramen
4 eggs
Salt
Vegetable oil for frying
1 cup diced tomato
1 small jalapeno, minced
¼ cup diced red onion
1-2 Tbsp. sweet soy sauce*
1 tsp. fresh grated ginger
1 lime
1 avocado
Nori
Chili flakes, optional
Sriracha, optional

Directions:

Make the Ramen “Toast”
Cook ramen noodles according to package instructions. Drain and rinse with cool water for about 15 seconds.
Whisk together two eggs with a little salt and carefully mix in noodles.
Divide noodles evenly into 4 ramekins or bowls. Use plastic wrap to press noodles into bottom of the bowls and help hold shape.
Refrigerate for at least 30 minutes.

Make the Soft-boiled Eggs
Bring a pot of water to a rolling boil then reduce to a gentle simmer.
Carefully add in 2 eggs, one at a time, with a slotted spoon.
Cook for about 6.5 minutes for a soft, runny yolk and set white. Use a timer!
This takes practice to get right and sometimes you may find you need to adjust your cooking time to get it just right. I would recommend cooking a few extra eggs at different increments just to test it out.
Remove eggs with spoon and place into an ice bath to stop cooping process. Carefully peel and set aside until ready to use.

Prep your Toppings
Combine tomato, onion, jalapeno, ginger, and juice from half a lime in a bowl.
Add in 1 Tbsp. of sweet soy sauce and taste test before adding more. Not all soy sauce is created equal, some are saltier than others.
Mix to combine and set aside.
Slice avocado however you see fit and use the other half of the lime to prevent it from turning brown.

Cook “Toast” and Assemble
In a large non-stick pan heat a thin layer of vegetable oil over medium heat.
Carefully plop noodle “toast” out into pan. I’d do one at a time.
Cook for about 3 minutes on each side or until lightly crisp and golden.
Top each toast with nori, ¼ of the avocado slices, ¼ cup pico de gallo, and ½ of a soft boiled egg.
Serve with chili flakes or Sriracha and enjoy!

In the recipe there's a delightful homemade pico de gallo (I always manage to sting my fingers after chopping up jalapeños ha ha) with a nice heat to it. Adding thin layers of avocado brings a creamy buttery sensation to the mix. And the seaweed combined with the soft boiled egg? It's tastes a lot like regular ramen noodle soup, but without all the slurping and with varied textures. For more spiciness, add Sriracha sauce and red pepper chili flakes. I totally loved making this dish! And it's not just for breakfast, you can have this for lunch and dinner too!

I can't wait to do my own twist on the ramen breakfast toast. There's so many ways to make it! You could use kimchi, sausage, radish, and other breakfast-like toppings. So glad I was able to work with a recipe first that not only was had me try something new, but more especially, discovering new tastes in flavors. Thanks again, Christine for such an awesome recipe! I could have waited and done my own creation on this idea, but this one was too good not to share! To see more of Christine and her overall super star-ness, go check out Cravings now!

LOVE & XX'S,

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Peach Melba

Cheers, it's almost the weekend and I'm about to have me some fun! I finally found my edible flowers, y'all! After patiently waiting until Wednesday, I happily went to the Union Square Farmer's Market and picked up some vibrant babies with Windfall Farms. They have the freshest flowers to work with and ever since they've caught my eye during the start to spring, I've been dying to add them in my practice with plating. Plus, edible flowers can really bring a dish together with its fragrant and earthy qualities. Not to mention how aesthetically sound they are, especially with desserts. 

recipe + photos by © Suzanne Spiegoski

Peach Melba

Ingredients:

Peaches:
1 1/2c water
1 3/4c sugar
1 vanilla pod, split lengthwise
1Tbsp lemon juice
2-3 peaches

Raspberry sauce:
1 1/2c raspberries
1/4c confectioners' sugar
1 teaspoon lemon juice

1 pint of vanilla bean ice cream
Raspberries & peanut granola to garnish.

Directions:

Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and gently heat to dissolve the sugar. Bring saucepan to a boil and let it bubble for 5 minutes. Turn heat down to a fast simmer.

Cut the peaches in half, and if the stones come out easily then remove them. If not, you can get them out after poaching them. To poach, put peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft. Remove with slotted spoon.

Peel skin off peach halves and let them cool. Be sure to remove stone after. To make raspberry sauce, blend fresh raspberries, confectioners' sugar and lemon juice. Sieve to remove the pits and pour the puree into a jar.

To serve, allow 1 -2 peach halves per person alongside with a scoop of vanilla bean ice cream. Spoon raspberry sauce over each.

One of my all-time favorite desserts (originally from France) is the peach melba. The combination with the sweet peach and tartness from the raspberries is a symphony in your mouth. Add in the vanilla ice cream and its oozy, creamy combo will definitely have you feeling some type of way! Instead of doing it the traditional way, like how I used to get it at the retirement home I worked at as a teenager (yup, true story), was a scoop of ice cream, half of a poached peach, and with some drizzling of raspberry sauce. Nothing fancy. And it doesn't need to be. But I have such a passion when it comes to cooking, I'm always trying to elevate dishes to the next level. I even formed my first ice cream quenelle! So here you have it: My deconstructed version of the peach melba dessert. You can download the recipe by clicking on the button above. Got questions or comments? I love hearing from my readers! Write your thoughts down below. I've got some really exciting content coming up for the rest of the summer! And yes, it will include some traveling! Yay! Plus I'll be celebrating my one year anniversary since creating MaQ + Suz, and of course I'll be doing a post on this! Stay tuned...  

LOVE & XX'S,

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