Wednesday, November 30, 2011
Sophie Theallet Spring 2012 image by Marcio Madeira/firstVIEW
sometimes I see a dress and I simply cannot stop myself from obsessing over it. I create these stories myself in it. Visions of me wearing the dress while running to catch a taxi or squeezing past a stranger in a crowded party, seated with my girls on a giant banquette while drinking a dark and stormy in it. Oh how a beautiful dress can make my mind go wild.
2. Preen Line Jenny Belted Stretch Cotton-Drill Dress, $555
3. Timex White Watch, $60
4. Topshop White Long Sleeve Button Down Shirt, $66
5. Hive and Honey Color Block Necklace, $30
6. Rag & Bone Barbette Striped Mesh Dress, $395
7. Kate Spade Franca Sunglasses, $128
8. Pencey Orsino Platforms, $149
I have to say it was beyond my expectations, in every way. The company, the Bellinis, the video by the TSA, the little boy max that stole everyone's heart, the auction item that got away (um, nevis?!?).
So grateful to kris (and her lovely hubby) for the kind invite. It meant the world to be there, next to you, taking it all in. xo
Tuesday, November 29, 2011
1. Louis Vuitton Spring 2012 2. BACKSTAGE: Alexander McQueen Spring 2012 and 3. Chanel Spring 2012, 4. Lanvin Spring 2012 ALL photographed by Kevin Tachman
I'm never far from mesmerized by the drama and exquisite beauty in the productions of fashion shows. Although NYFW has an insane energy, it's nothing compared to what Paris, Milan and London fashion weeks show.
In my next life I want to produce a tv show that follows models around from castings, fittings, flights, hotel rooms to the actual show day with backstage intensity straight to the runway.
Speaking of, Victoria's Secret's fashion show is TONIGHT. Yes, tonight boys. Clear your schedule and get on that.
ps ZARA is having a major sale on their site right now. GO!
images and recipe from Minimally Invasive
I was actually successful at making this at 6am today. Which means you without a doubt can do it, too.
Roasted Pears with Espresso Mascarpone Cream
For the pears
4 pears, any type (8 pears, if you use the seckel variety)
2 tablespoons lemon juice
1 tablespoon sugar
2 tablespoons water
2 tablespoons unsalted butter
For the mascarpone cream
1 cup whipping cream
1 vanilla bean
1 cup mascarpone
1/4 – 1/3 cup sugar
2-3 tablespoons espresso, chilled
toasted ground almonds
Make the pears
Preheat oven to 375 degrees. Peel pears if you like (not really necessary if you buy organic), halve them lengthwise and core. Place cut side up in a roasting pan and sprinkle with lemon juice. Sprinkle sugar evenly over pear halves and dot with butter. Pour water into the roasting pan and bake pears for 30 minutes, basting with pan juices a few times. Flip pears over and bake an additional 30 minutes, basting with pan juices a few times. Pears are ready when a knife slips easily into the thickest part. (Seckel pears may take less time. Start checking for done-ness around the 40-minute mark.) Allow pears to cool to room temperature.
Make the mascarpone cream
Pour whipping cream into a small bowl. Slice vanilla bean in half lengthwise and scrape seeds into the cream, stirring to evenly distribute. Add bean to cream. Cover bowl and refrigerate for at least an hour, along with the bowl and beater of an electric stand mixer.
Just before serving, pour cream through a fine mesh strainer into the chilled mixing bowl. Add mascarpone and espresso, and beat on medium speed until ingredients are just combined. Increase speed to medium-high and with mixer running, sprinkle in sugar, beating until soft peaks form.
Top a pear half with a dollop of mascarpone cream. Add one or both of the finishing ingredients to taste.
Monday, November 28, 2011
It's nearly a new year, all newness to go with it.