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GOLD SKIRT STRIPED SWEATER-2 GOLD SKIRT STRIPED SWEATER-1 GOLD SKIRT STRIPED SWEATER-4 GOLD SKIRT STRIPED SWEATER-6 GOLD SKIRT STRIPED SWEATER-7 GOLD SKIRT STRIPED SWEATER-5 GOLD SKIRT STRIPED SWEATER-3I’ve said it before and I’ll say it again, this pleated gold skirt is one of my favorite vintage finds ever.  I purchased it when we first moved to  San Francisco. It was $12 and had a fake Yves Saint Laurent tag sewn in. After modeling at NastyGal I learned enough about vintage to realize the tag was fake. The skirt none the less is just as amazing without the designer label. Every few seasons metallic pleated skirts just like my vintage beauty dot the runways, dominate the street style scene, and mine finds it’s way out of my prized vintage collection. Sam might find my collection less than amusing, but one day I’ll prove him wrong when the MET comes calling.

Wearing : Skirt – vintage, sweater – Asos, shoes – Miista via ANTHOM, bag – c/o Henri Bendel, earrings – Céline

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I stole this warm vegan salad recipe from my friend Emma who is an amazing cook. 
As always it’s super simple but absolutely delicious.
1 can organic chickpeas 
1 can artichoke hearts in water
1 lime
1tsp cumin
1/3d cup slivered almonds
salt & pepper
Drain and rinse both the chickpeas and artichokes. Using a skillet, heat up some oil over medium heat. Add the artichokes and chickpeas into the skillet, season with cumin, salt, and pepper. Cook over gentle heat for about 10 minutes or until the chickpeas begin to brown.
Transfer into a bowl and dress with the juice of a lime and the almonds.
Serve warm.
Happy Sunday! Enjoy more simple recipes here.

Today’s recipe is delightful open-face breakfast sandwich with hash brown patties and runny eggs.

Fresh sourdough bread
2 eggs
2 medium sized potatoes 
Frisée salad (couple of leaves)
1tbsp freshly squeezed lemon juice
Olive oil
Optional – Vegan creamy garlic sauce or spread
Grate your potatoes using a cheese grater. Heat up a skillet with olive oil over medium high heat. Using a spoon drop the grated potatoes into the skillet and spread into small patties. Let brown on each side for 4-6 minutes or until golden and crispy.  Transfer to a paper towel lined plate. Gently fry your eggs so the whites are set but the yolks are still runny. Dress your frisée with a little bit of lemon juice and olive oil. To assemble, start with sliced sourdough, add bits of the dressed frisée, layer the hash brown patties and top with and egg.
Serve with vegan garlic spread or whatever you like (Sam likes his with hot sauce). 
Happy Sunday and don’t forget to checkout more easy recipes.

Last week I found these beautiful squash blossom flowers at the farmers market and I couldn’t resist bringing them home to play with. After a few trials I came up with this recipe for baked squash blossom flowers stuffed with ricotta. As always this recipe is just an outline. You can add and subtract ingredients to create your own version.

Ingredients :
5 Squash blossoms
1 cup Ricotta
1 cup Parmesan 
2 large eggs
1 cup breadcrumbs
1 tsp lemon zest
Salt & pepper
Makes 4-6 flowers
 Directions :
Pre-heat the oven to 375F and line a baking dish with parchment paper. Create the stuffing by combining the Ricotta, 1/2 cup of the grated Parmesan, lemon zest, and 1 large egg yolk. Add salt, pepper, and any other herbs you like.
Gently stuff the blossoms with the mixture.  Next make an assembly line for coating your blossoms. You should have one plate with a mixture of the breadcrumbs and remaining Parmesan and a second plate with a well beaten egg. Dip each blossom in the egg mixture. Next, generously coat in the breadcrumb mixture. Transfer over to your baking sheet. Once all the blossoms have been coated, bake in the over for 10-15 minutes or until golden brown.
Serve with a sprinkle of fresh basil confetti.
Happy Sunday! Check out more easy recipes here.

A refreshing and simple arrangement of maidenhair ferns currently residing on my coffee table. 
Happy Flower Friday.
Check out more flower arrangements here.