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raizaabubakar's  Instagram Profile

R A I Z A

@raizaabubakar

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- We went to visit Albert Einstein at school today! ⚗️ Zoey woke up at 6 this morning to practice her speech (Zadie woke up at the same time to be her willing audience). She talked about his work on the theory of relativity, winning the Nobel prize, and his contributions to the development of the atomic bomb. Fascinating to listen to an 8-year old discuss these topics, although to be fair, she initially wanted to do her report on David Bowie. 🕺🏼 In other news, I also walked past one of Zadie’s drawings in the hallways. It says “I am the color of Cheerios.” 😂💖
- We went to visit Albert Einstein at school today! ⚗️ Zoey woke up at 6 this morning to practice her speech (Zadie woke up at the same time to be her willing audience). She talked about his work on the theory of relativity, winning the Nobel prize, and his contributions to the development of the atomic bomb. Fascinating to listen to an 8-year old discuss these topics, although to be fair, she initially wanted to do her report on David Bowie. 🕺🏼 In other news, I also walked past one of Zadie’s drawings in the hallways. It says “I am the color of Cheerios.” 😂💖
- We went to visit Albert Einstein at school today! ⚗️ Zoey woke up at 6 this morning to practice her speech (Zadie woke up at the same time to be her willing audience). She talked about his work on the theory of relativity, winning the Nobel prize, and his contributions to the development of the atomic bomb. Fascinating to listen to an 8-year old discuss these topics, although to be fair, she initially wanted to do her report on David Bowie. 🕺🏼 In other news, I also walked past one of Zadie’s drawings in the hallways. It says “I am the color of Cheerios.” 😂💖
- Came home: got flowers, a card, champagne, chocolate covered strawberries... AND EVAN WAS COOKING BISTEK AND GARLIC FRIED RICE. Filipino food, in its realest, most honest form— is probably not the most photogenic. I’ve always thought this, but I just realized, when you cook Filipino food (and to do it really well), you have to really love somebody, especially if you’re not Filipino yourself. To really internalize the history behind the flavors, and to produce not just a replica of something that exists halfway around the globe— but to make something new but still familiar... that’s real love. And that’s how I realized that Filipino food is basically my love language. Nothing says to me more that you love me than when you cook for me the food of my childhood and fond memories, and create new memories with me. Hands down, (not counting my Mom and Lola’s cooking of course), best Filipino food. Truest story I’ve told this year. Feeling lucky, feeling loved.
- Came home: got flowers, a card, champagne, chocolate covered strawberries... AND EVAN WAS COOKING BISTEK AND GARLIC FRIED RICE. Filipino food, in its realest, most honest form— is probably not the most photogenic. I’ve always thought this, but I just realized, when you cook Filipino food (and to do it really well), you have to really love somebody, especially if you’re not Filipino yourself. To really internalize the history behind the flavors, and to produce not just a replica of something that exists halfway around the globe— but to make something new but still familiar... that’s real love. And that’s how I realized that Filipino food is basically my love language. Nothing says to me more that you love me than when you cook for me the food of my childhood and fond memories, and create new memories with me. Hands down, (not counting my Mom and Lola’s cooking of course), best Filipino food. Truest story I’ve told this year. Feeling lucky, feeling loved.
- Came home: got flowers, a card, champagne, chocolate covered strawberries... AND EVAN WAS COOKING BISTEK AND GARLIC FRIED RICE. Filipino food, in its realest, most honest form— is probably not the most photogenic. I’ve always thought this, but I just realized, when you cook Filipino food (and to do it really well), you have to really love somebody, especially if you’re not Filipino yourself. To really internalize the history behind the flavors, and to produce not just a replica of something that exists halfway around the globe— but to make something new but still familiar... that’s real love. And that’s how I realized that Filipino food is basically my love language. Nothing says to me more that you love me than when you cook for me the food of my childhood and fond memories, and create new memories with me. Hands down, (not counting my Mom and Lola’s cooking of course), best Filipino food. Truest story I’ve told this year. Feeling lucky, feeling loved.
- I recently started a new job and I’ve been a little stressed, mostly tired, and doing a lot of working / reading. In some ways, as a result, I’ve felt like I’ve been less present in some areas such as the day to day operations of our lives. But all that said: I’ve been really fortunate to have a partner who not only fills in the gaps, but does so lovingly, without question, and so completely. Because of this, I’ve been able to be more focused and relaxed— which honestly is a pretty different experience for me. Thanks for all that you do for me (and the girls), Ev. I love you. Happy vday 😘
- I recently started a new job and I’ve been a little stressed, mostly tired, and doing a lot of working / reading. In some ways, as a result, I’ve felt like I’ve been less present in some areas such as the day to day operations of our lives. But all that said: I’ve been really fortunate to have a partner who not only fills in the gaps, but does so lovingly, without question, and so completely. Because of this, I’ve been able to be more focused and relaxed— which honestly is a pretty different experience for me. Thanks for all that you do for me (and the girls), Ev. I love you. Happy vday 😘
- I recently started a new job and I’ve been a little stressed, mostly tired, and doing a lot of working / reading. In some ways, as a result, I’ve felt like I’ve been less present in some areas such as the day to day operations of our lives. But all that said: I’ve been really fortunate to have a partner who not only fills in the gaps, but does so lovingly, without question, and so completely. Because of this, I’ve been able to be more focused and relaxed— which honestly is a pretty different experience for me. Thanks for all that you do for me (and the girls), Ev. I love you. Happy vday 😘
- One of our bucket list restaurants this year is @thealineagroup in Chicago. We said we’d visit Roux this summer or in the spring, and we’d massively splurge and visit who is arguably the most well known American chef of his time. We’d both heard of Chef @grant_achatz many years ago, and it would be incredible to get to try one of his restaurants. Unrelated: Last year for Christmas I got Evan a dinner for the @addoseattle popup series — and I said we could pick among Chef @ericriveracooks upcoming themes in 2018. Previously also of Alinea, and one of the best chefs Seattle (and the world!) will see, we were excited to try his new concept! Enter serendipity, and the discovery that holy-cow-chef-Achatz-is-coming-to-Seattle, to be a guest in the Addo popup series. Needless to say, we were there, in every sense of the way— and all I can say is: wow, what an experience. Food is such a sensual, meaningful compilation of memories, moments, skill and obsession, and in this setting even more so. I didn’t caption any of the photos because I didn’t want to ruin the experience for anyone who might still be attending the popup, but each dish was comprised of something surprising both in texture, flavor and... everything. I will say, though— they served us a “Chicago dog” and I don’t think I’ve ever had a dish that made me laugh so much, loudly, at the dinner table. Wow. I feel fortunate and humbled to have been there. Maybe this is what Steve Jobs meant when he said “Stay hungry. Stay foolish.” 😛 If you’d like to learn more about Chef Achatz and his work, check out Chef’s Table on Netflix. Season 2, episode 1 covers his incredible story and work at Alinea. And if you’re local to Seattle (or even if you’re not!) — I highly recommend checking out the Addo popup series. From donuts to burgers, to 15-course baller dinners, Chef Eric Rivera’s concept is foodie heaven. I keep waiting for an event that I can take the kids to, gotta start em young! 😂 Pictured: “dessert” smashed all over the table — messy, beautiful, uncompromisingly delicious.
- One of our bucket list restaurants this year is @thealineagroup in Chicago. We said we’d visit Roux this summer or in the spring, and we’d massively splurge and visit who is arguably the most well known American chef of his time. We’d both heard of Chef @grant_achatz many years ago, and it would be incredible to get to try one of his restaurants. Unrelated: Last year for Christmas I got Evan a dinner for the @addoseattle popup series — and I said we could pick among Chef @ericriveracooks upcoming themes in 2018. Previously also of Alinea, and one of the best chefs Seattle (and the world!) will see, we were excited to try his new concept! Enter serendipity, and the discovery that holy-cow-chef-Achatz-is-coming-to-Seattle, to be a guest in the Addo popup series. Needless to say, we were there, in every sense of the way— and all I can say is: wow, what an experience. Food is such a sensual, meaningful compilation of memories, moments, skill and obsession, and in this setting even more so. I didn’t caption any of the photos because I didn’t want to ruin the experience for anyone who might still be attending the popup, but each dish was comprised of something surprising both in texture, flavor and... everything. I will say, though— they served us a “Chicago dog” and I don’t think I’ve ever had a dish that made me laugh so much, loudly, at the dinner table. Wow. I feel fortunate and humbled to have been there. Maybe this is what Steve Jobs meant when he said “Stay hungry. Stay foolish.” 😛 If you’d like to learn more about Chef Achatz and his work, check out Chef’s Table on Netflix. Season 2, episode 1 covers his incredible story and work at Alinea. And if you’re local to Seattle (or even if you’re not!) — I highly recommend checking out the Addo popup series. From donuts to burgers, to 15-course baller dinners, Chef Eric Rivera’s concept is foodie heaven. I keep waiting for an event that I can take the kids to, gotta start em young! 😂 Pictured: “dessert” smashed all over the table — messy, beautiful, uncompromisingly delicious.
- One of our bucket list restaurants this year is @thealineagroup in Chicago. We said we’d visit Roux this summer or in the spring, and we’d massively splurge and visit who is arguably the most well known American chef of his time. We’d both heard of Chef @grant_achatz many years ago, and it would be incredible to get to try one of his restaurants. Unrelated: Last year for Christmas I got Evan a dinner for the @addoseattle popup series — and I said we could pick among Chef @ericriveracooks upcoming themes in 2018. Previously also of Alinea, and one of the best chefs Seattle (and the world!) will see, we were excited to try his new concept! Enter serendipity, and the discovery that holy-cow-chef-Achatz-is-coming-to-Seattle, to be a guest in the Addo popup series. Needless to say, we were there, in every sense of the way— and all I can say is: wow, what an experience. Food is such a sensual, meaningful compilation of memories, moments, skill and obsession, and in this setting even more so. I didn’t caption any of the photos because I didn’t want to ruin the experience for anyone who might still be attending the popup, but each dish was comprised of something surprising both in texture, flavor and... everything. I will say, though— they served us a “Chicago dog” and I don’t think I’ve ever had a dish that made me laugh so much, loudly, at the dinner table. Wow. I feel fortunate and humbled to have been there. Maybe this is what Steve Jobs meant when he said “Stay hungry. Stay foolish.” 😛 If you’d like to learn more about Chef Achatz and his work, check out Chef’s Table on Netflix. Season 2, episode 1 covers his incredible story and work at Alinea. And if you’re local to Seattle (or even if you’re not!) — I highly recommend checking out the Addo popup series. From donuts to burgers, to 15-course baller dinners, Chef Eric Rivera’s concept is foodie heaven. I keep waiting for an event that I can take the kids to, gotta start em young! 😂 Pictured: “dessert” smashed all over the table — messy, beautiful, uncompromisingly delicious.
- Such a good time with @kbrookshier ! Kat and I met during our time at Atlas, and I have to tell you— that was such an incredible place for (1) innovation and (2) badass women in tech. While we worked at Atlas, Kat inspired so many new ways of reimagining the user experience, examining engagement, and how to tactically make a difference in product. So proud to have learned a lot of new things together, and gratefully happy to be friends. Also: need a spontaneous spot to meet up, eat pretty cookies and have a glass of champagne? @ladyyum is your spot! 😍💖
- Such a good time with @kbrookshier ! Kat and I met during our time at Atlas, and I have to tell you— that was such an incredible place for (1) innovation and (2) badass women in tech. While we worked at Atlas, Kat inspired so many new ways of reimagining the user experience, examining engagement, and how to tactically make a difference in product. So proud to have learned a lot of new things together, and gratefully happy to be friends. Also: need a spontaneous spot to meet up, eat pretty cookies and have a glass of champagne? @ladyyum is your spot! 😍💖
- Such a good time with @kbrookshier ! Kat and I met during our time at Atlas, and I have to tell you— that was such an incredible place for (1) innovation and (2) badass women in tech. While we worked at Atlas, Kat inspired so many new ways of reimagining the user experience, examining engagement, and how to tactically make a difference in product. So proud to have learned a lot of new things together, and gratefully happy to be friends. Also: need a spontaneous spot to meet up, eat pretty cookies and have a glass of champagne? @ladyyum is your spot! 😍💖

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