(image via uwishunu.com)
August 25, 2010
goodbye foster's...
(image via uwishunu.com)
August 24, 2010
loving lace
I came across this image a few years ago and fell in love with it - it's so beautiful and has such a mysterious and almost sad quality to it. I didn't know this at the time, but the woman in the photo is Gloria Swanson and was photographed by Edward Steichen who held the title of chief photographer for Vogue at the time.
I have a love of sheer fabrics and especially lace. It seems like lace has also been a popular choice for many designers - here are a few pieces I love:
I saw this dress last night on {this is glamorous} - isn't it gorgeous? I think it would make an amazing wedding dress (just need to add some sort of slip so you're not flashing everyone your goodies!).
Jumpsuits have been super trendy lately and I love this one from Stella McCartney - so chic.
Dolce & Gabbana made some beautiful lace dresses this year. Would definitley be hard to pull off (if you wear a full slip, you'll lose the beauty of the lace) unless of course you're Anna Dello Russo:
(image via fabulush.net)
I also found some great options from Ebay:
This dress is vintage but can look really cool and modern if styled well.
This jacket is from the 30's - LOVE the poufy sleeves and would look great as a jacket over a fancy dress or even a pair of jeans and a tank top.
August 23, 2010
door knockers pt.2
This one belongs to my friends Deepti and Scott - I think they brought it home from a trip to India last year.
August 20, 2010
city gardening
Here is an aerial view of the garden now:
I asked Karena what her favorite part or element of her garden was and this is her respnose:
August 19, 2010
REALLY JCrew?!
August 18, 2010
he's like a totally important designer...

Does anyone else remember this scene from Clueless?! Azzedine Alaia was an established, highly respected designer long before Clueless, but that was the first time I had ever heard of him. He's known for his ability to design clothes that expertly fit the female form, but my favorite are his accessories. I especially love his laser cut-out shoes and belts - so beautiful and intricate. Here are a few of my favorites:


Both belts also available at Net-A-Porter.
August 17, 2010
homemade tomato sauce
About 20 ripe plum tomatoes
About 1/3 cup extra virgin olive oil, plus more to finish the dish
Pinch of crushed red pepper
Kosher salt and freshly ground black pepper
1 tbs. unsalted butter 1 oz. freshly grated Parmigiano-Reggiano (about half a cup)
6 to 8 fresh basil leaves well washed and dried, stacked and rolled into a cylinder and cut thinly crosswise into a chiffonade
1 lb. spaghetti, either high-quality dry or homemade
To peel the tomatoes: Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small X on the bottom of each tomato. Ease about 5 tomatoes in the pot and cook. Let boil for about 15 seconds and then promptly move them to the waiting ice water (do this with the remaining tomatoes). Pull off the skin with the tip of a paring knife. If the skin sticks, try a vegetable peeler using a gentle sawing motion. Cut the tomatoes in half and use your finger to flick out the seeds.
To cook the tomatoes: In a wide pan, heat the 1/3 cup of olive oil over medium-high heat until hot. Add the tomatoes, red pepper flakes, and season lightly with the salt and pepper (I always start with a light hand with the salt and pepper because as the tomatoes reduce, the salt will become concentrated).
Let the tomatoes cook for a few minutes to soften. Then, using a potato masher, chop the tomatoes finely. Cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened. Refrigerate for up to 2 days or freeze it for longer storage.
To serve: Bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve a little of the pasta cooking water. Add the pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce, if any oil had separated from it, now looks cohesive (If the sauce seems too thick, add a little pasta liquid to adjust it). Take the pan off the heat and toss the butter, basil and cheese with the pasta in the same manner (the pasta should take on an orange hue) and serve immediately.
Onion also from CSA, basil from Eric's yard
YUM!
Seconds...prepared without the butter and cheese melted - less creamy but had a fresher taste.
Badger lounged while we ate dinner.
