Hi, I’m Mili.
Come on in.

Usually thinking about my next snack.

Welcome to Flour Up! My little corner of the internet for food that makes you happy, recipes that make you curious, and kitchens that occasionally look like a flour bag won.

Mili x

A FEW CITIES. ONE HAPPY PLACE.

The kitchen
always felt like home.

San DiegoSeattleSan Francisco Bay Area

“A wonky cookie is still a cookie.”

Home these daysSan Francisco Bay Area

School lifeICL Academy

In the kitchenCooking since fifth grade

The places that shaped me

A few cities. One favorite room.

I grew up in San Diego and Seattle, and I now call the San Francisco Bay Area home. I’m a student at ICL Academy, and somewhere between schoolwork and everything else, the kitchen became my favorite place to create.

Adding tomato sauce to a round pizza base with chopped peppers nearby. — A familiar scene: me, a kitchen counter, and something good in progress.

Piping on a pink-frosted round birthday cake at the same decorating table. — Pink frosting. Full concentration. Very important cake business.

The very first experiments

Small cook, big curiosity.

I’ve been cooking since fifth grade. But my relationship with the kitchen started much earlier: a toy kitchen, tiny taste tests, and plenty of curiosity. Those little moments are still part of the way I like to cook—with a willingness to try, a sense of humor, and room for a happy accident.

A young child playing beside a toy kitchen and toy food. — My first kitchen had a very forgiving cleanup policy.

Another portrait with the same small cookie house as 009; distinct pose and view. — The joy of making something yourself, crumbs and all.

Why Flour Up! exists

A little confidence, one recipe at a time.

Flour Up! is a place to keep that curiosity going. There’s room here for a vegetable-packed dinner and a properly fudgy brownie. For making something from scratch and for finding a shortcut that actually helps. Food should fit real life, including the days when the dishes are winning.

My hope is that something here makes you think, ‘I could make that.’ You don’t need a perfect kitchen or a chef’s confidence to begin. Grab a bowl, tie your hair back, and come cook with me. We can deal with the flour on the counter later.