This past weekend in Soho I spotted a trio of very stylish girls on Lafayette Street. I was struck by one girl's very chic haircut, a short, geometric, and blunt bob that was clearly an homage to Vidal Sasson. It was ultra modern but soft, emphasizing her natural beauty. I regret not snapping a photo while I had the chance. I predict we're going to see a lot more of these snappy bobs.
Tuesday, January 31, 2012
Monday, January 30, 2012
Rumor has it Conde Nast may reboot Domino... woo hoo! For those of you unfamiliar with the magazine, Domino focused on style for the home. But it wasn't just your average run-of-the-mill interior decorating magazine; it was simply unlike any glossy I'd seen before or since. Domino featured fresh to-die-for design inspirations, as well as DIY projects for the regular Jane. For me, it was love at first sight with Domino's premiere issue (Spring 2005), and I collected every one until its demise in 2009. I lugged them cross-country from New York to Los Angeles, only getting rid of them this past summer in an attempt to pare down for my move back East. There's not a day that goes by I don't regret my decision to sell them. But good news... when both the magazine and website folded, Coco+Kelly created a group on flickr called Domino Magazine Files where fans could share photos previously published in the magazine or from the site. That's not all - you can also access Domino's digital archives online at brides.com. Happy reading.
Sunday, January 29, 2012
via we heart it
how i wish
how i wish you were here.
we're just two lost souls
swimming in a fish bowl,
year after year
running over the same old ground.
and how we found
the same old fears.
wish you were here.
Saturday, January 28, 2012
"3 guys, 44 days, 11 countries, 18 flights, 38 thousand miles, an exploding volcano, 2 cameras and a terabyte of footage... all to turn 3 ambitious linear concepts based on movement, learning and food... into 3 beautiful and hopefully compelling short films... = a trip of a lifetime." - rick mereki
I love these inspiring short films by rick mereki. I know you will too.
These films were commissioned by STA Travel Australia. All music composed and performed by Kelsey James.
Friday, January 27, 2012
i love new york #1, irene suchocki
The city was wet, cold, and gloomy...blah. So, why not throw everything on its head and make a pineapple upside-down cake. I know, I know... this is a pie blog but occasionally I like to shake things up. I also happen to adore every single one of elephantine's 'how to' videos. Have an amazing weekend!
Pineapple Upside-Down Cake (serves 4-6)
adapted from Martha Stewart
adapted from Martha Stewart
3 pineapple rings
6 tbsp unsalted butter, divided
1/2 cup lightly packed brown sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
3/4 cup sugar
- Preheat oven to 325º F.
- Melt 3 tablespoons butter and pour into a 6-inch cake pan. Tilt to evenly coat.
- Sprinkle brown sugar evenly over butter.
- Slice pineapple rings in half, then arrange in a circle in the cake pan. Set pan aside.
- In a mixing bowl, add flour, baking powder, and salt. Mix. Set aside.
- In another bowl, add eggs and vanilla extract. Whisk. Set aside.
- In an electric mixer (or large bowl), beat remaining 3 tablespoons butter with sugar until light and fluffy.
- Continue to mix while alternately adding flour mixture and egg mixture. Beat until batter is just combined.
- Pour batter into the prepared cake pan. Use a spatula to even out the top. Bake for 1 hour, or until an inserted toothpick comes out clean. Let cool for 10-15 minutes.
- Loosen the cake by running a knife along the edges. Place a cake stand (or plate) over the pan, then flip upside down. Gently shake if cake doesn't immediately come out of pan.
Thursday, January 26, 2012
invictus, eva juliet
book of verses
A BITE OF THE CHERRY
a bite of the cherry (British & Australian idom) - a part of something good, especially when there is not enough for everyone who wants it
Life isn't always a bowl of cherries but it isn't all bad all the time either. Here's an amazing looking recipe for cherry ganache tart via always with butter that might help make the medicine go down...
via always with butter
Cherry Ganache Tart
10 tbsp butter, softened
1/2 cup sugar
1/2 tsp salt
1 egg yolk
1 2/3 cups flour
8 oz dark chocolate, chopped
1 cup dark brown sugar
3/4 cup heavy cream
1 tsp sea salt
- Preheat oven to 350º F.
- Line 2 small loaf pans with parchment paper.
- Crust: cream butter, sugar, and salt. Add in egg yolk. Then sift in flour, stir until combined. Divide dough into two and press into the bottom and sides of pans. Chill for 30 minutes. Line crust with parchment paper, fill with pie weights. Bake for 30 minutes, until golden brown. Let cool completely.
- Filling: place a bowl over a pot of simmering water on the stovetop. Combine chocolate, brown sugar, cream, and salt in that bowl. Whisk until smooth. Pour into crusts. Let sit for 5 minutes, then top with as many cherries as you like. Chill for at least 2 hours before serving.
Wednesday, January 25, 2012
united bamboo, fishtail parka
I'm loving all the military inspired army green coats, especially this fishtail parka by United Bamboo... gimme, gimme. I was on the subway the other day and happen to sit in front of a trio of very hip Japanese (two guys and a girl.) I couldn't help but admire their casual style from the tips of their shoes to their carefree hairstyles. One of the guys sported dreads and an army green parka, the other wore a denim shirt under an eye-popping vintage plaid coat, and the girl had on a cool toggle coat with grey oxford shoes. Here's my take on their ensembles.
1. zo-on vera fleece coat 2. calypso meridien sailor 3. united bamboo mohair turtleneck sweater 4. joe's jeans the skinny 5. dieppa restrep cali oxford
1. burberry plaid coat 2. madewell denim campsite shirt 3. hasso garcia tote 4. frye billy heel short
moncler army green coat
Tuesday, January 24, 2012
ph: david slijper, toni garrn for elle france
Everything's coming up roses...
Monday, January 23, 2012
Created by the American Pie Council, National Pie Day is the celebration of pie. Why January 23rd, you ask? According to the APC, "because celebrating the wholesome goodness of pie is as easy as 1-2-3." Today would be the perfect day to host a Pie Social; bake your favorite pie and share it with your neighbors, friends, and coworkers. Or do what I'm doing and get together with friends for a pie baking jamboree.
The next question, of course, would be what kind of pie? The three most popular in the United States is apple, pumpkin, and pecan pie. But I'm thinking something a little more decadent, like Chocolate Lavender Pie. I modified a recipe I found on Sunday Suppers that was originally created by Camille Becerra. Now, grab a slice of life!
Chocolate Lavender Pie
1 1/4 cups flour
1/4 cup confectioner's sugar
1/2 tsp salt
1 stick organic butter, cut to small pieces
1 organic egg yolk
- Pulse the flour, sugar and salt in a food processor. Scatter the butter pieces over the dry ingredients and pulse until the butter is coarsely cut in.
- Stir egg to break the yolk. Add a little at a time, pulsing after each addition. When the egg is in, process in long pulses - 10 seconds each - until the dough forms clumps and curds. Turn the dough out onto a work space with very little handling and form a disk. Wrap in plastic and chill for about 2 hours before rolling.
- Roll out, fit to pan, fold overhang in, making double-thick sides. Pierce crust all over with the fork.
- Freeze the crust for at least 30 minutes or longer, before baking.
- For a parbaked crust, preheat oven to 375º F.
- Butter shiny side of aluminum foil and fit, butter side down, tightly against the crust. Since the crust is frozen there is no need to add pie weights. Put the tart pan on a baking sheet and bake on center rack for 20 minutes.
- Carefully remove the foil. if the crust has puffed, press down on it gently with the back of a spoon. Bake the crust another 10 minutes, or until it is firm and golden brown (you may want to protect the crust edge from browning too much by placing foil over it.)
- Transfer the pan to a rack and cool crust to room temperature, and proceed with the rest of the recipe.
3 oz bittersweet chocolate chip
2 cups cream
2 tbsp dried lavender
1/2 cup sugar
5 tbsp flour
1/2 tsp salt
2 egg yolks, beaten slightly
1 tbsp butter
- Heat the cream over medium-low heat without scalding. Turn off heat, add lavender and steep for about 10 minutes, strain.
- Add sugar, flour, salt, chocolate, and eggs to cream and whisk together. Cook while stirring on medium heat until it bubbles and thickens, about 5 to 10 minutes. If it becomes lumpy, just beat out the lumps. Continue to cook until you get the consistency you want.
- Remove from heat and stir in butter.
- Chill slightly and pour into prepared crust.
- Allow to set through (about 4 hours) before cutting.
2 tbsp dried lavender
1/4 cup granulated sugar
- Blanch lavender in boiling water for 30 seconds. Strain well and lightly pat dry.
- While lavender is still moist roll it in sugar. Spread on a sheet pan to dry separating clusters as best as you can.
*bain marie: is also known as a water bath and a technique to heat materials gently and gradually to fixed temperatures; this is to keep it from scorching, scalding or burning. Typically an inner container is immersed about halfway into the working liquid, with the heat source outside the outer container.
Sunday, January 22, 2012
A crisp cotton white shirt is a necessary staple in every woman's closet. I'm always looking for the perfect white shirt; been convinced at times I've found it only to change my mind and start looking again. At one time a man's profession could be determined just by the color of his shirt. Typically, brown was worn by foremen, blue by manual laborers, and white dress shirts by office workers. American writer, Upton Sinclair, coined the term "white collar" to refer to modern clerical, administrative and management workers during the 1930s.
In the 1920's, Coco Chanel caused quite a scandal when she discarded her corset in favor of a loose white shirt, which at the time was considered strictly menswear. Over the years, we've seen this simple but classic shirt make an impact not only in fashion but also in cinema, or is it vice versa? Fashion icons like Marlene Deitrich, Katherine Hepburn, and Lauren Hutton known for their men-inspired fashions still managed to incorporate just the right amount of femininity to pull off their personal styles with panache. While in Hollywood, cinema stars like Audrey Hepburn, Diane Keaton, Meryl Streep, Kim Basinger, and Uma Thurman put their own spin on the classic white shirt in a wide array of films.
audrey hepburn, Roman Holiday
diane keaton, Annie Hall
meryl streep, Out Of Africa
kim basinger, 9 1/2 Weeks
uma thurman, Pulp Fiction
The Spring 2012 runways featured menswear-inspired button-down white shirts, tailored, structured and utterly crisp.
1. Lanvin 2. Jason Wu 3. Jil Sander 4. Chloe 5. The Row 6. Diane Von Furstenberg 7. Hermes
How does one choose the perfect white shirt? Look for cut, shape, and fabric. But don't overlook details like the collar, cuff, or whether you prefer your white shirt dressed up or dressed down. Two labels I usually shop for white blouses are steven alan and agnès b. but I also love this extremely romantic 1890 Meets Today Blouse by J. Peterman.
Saturday, January 21, 2012
ph: irene suchocki via etsy
I woke up this morning to find it snowing! I love the first blanket of snow in the city, when it's still untouched and looks like a layer of frosting. And the delicate flurries that dance above your head, then touch your skin like soft angel kisses. Mostly I'm looking forward to slipping off my heels and tucking my feet into waterproof snow boots. They look like moon boots, ugly but warm and cozy.
Wednesday, January 18, 2012
Banana Meringue Pie
3/4 c. sugar
6 tbsp all-purpose flour
1/4 tsp salt
2 cups milk, scalded
4 egg yolks (set aside whites for meringue)
4 tbsp (1/2 stick) unsalted butter, sliced
1 tsp vanilla
3 large or 4 small bananas, sliced 1/4-inch thick
1 single crust pie shell, flaky or cookie crumb, baked and cooled
4 large egg whites
1/4 tsp salt
1/4 tsp cream of tartar
- In a heavy medium sized saucepan, combine the sugar, flour and salt. Set aside.
- In a small saucepan, add milk and scald (heat until just ready to boil.)
- Slowly whisk in the scalded milk to the flour, sugar, and salt. Stir constantly over medium heat until the mixture thickens and comes to a boil. Continue cooking about 1 minute. Remove from the heat.
- Place the egg yolks in a medium sized bowl and whisk them as you slowly pour in about 1 cup of the hot mixture. Whisk the mixture back into the saucepan and place over low heat. Cook stirring constantly, to thicken a little more, 2 to 3 minutes longer.
- Remove from heat and stir in the butter and vanilla, continuing to stir until butter melts. Set aside. To prevent a skin from forming, place a round of waxed paper directly on the surface; allow to cool at room temperature for 20 minutes.
- Arrange half of the banana slices, overlapping slightly over the bottom of the pie shell. Cover them evenly with half the cream filling. Repeat previous step to create a second layer with the remaining banana slices and filling. Place wax paper on top and cool to room temperature and refrigerate 2 hours.
- Adjust a rack to the lower third of the oven and preheat to 350 degrees.
- Prepare the meringue. In a large mixing bowl, combine egg whites, salt and cream of tartar. With an electric mixer, beat until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form. Do not over beat or meringue will be dry.
- Remove the wax paper from the pie. Spoon meringue over the pie shell all around (this is important or it will shrink inward over the filling). Make decorative swirls with the back of a spoon and bake until the top is pale golden brown, 10 to 12 minutes.
- Place on a rack and cool. Refrigerate until chilled and set 2 to 3 hours.
- To slice, dip a sharp knife into very hot water and cut through the meringue to mark the slices, re-dipping the knife in hot water between each cut; after the slices have been marked, use the same knife to cut through the filling and crust. Serve cold.
Monday, January 16, 2012
ph: frank scherschel
"Radio... whiskey down. Put Tommy on a bed...a honeymoon on a monkey dish."Translation: Tuna sandwich on rye toast. And a slice of tomato, and some lettuce on the side.
American diner slang, also known as diner or short-order lingo, started as far back as the 1850s and was used by waiters to communicate food orders to the short-order cooks. These days it's a dying jargon, but in its heyday diner slang could be heard in any cheap eatery across the United States, including luncheonettes, cafeterias, diners, or other family style restaurants.
Diner slang wasn't always shortened to expedite a speedier ordering process; some terms were actually longer than the words or phrases they replaced. This was to make them easier to hear and remember during a busy service. Wait staff often shouted out food orders as they pinned up tickets, which could lead to confusion if the cooks misheard them over the noisy crowd, especially for like-sounding foods. Two fried eggs with bacon can sound a lot like two poached eggs with sausage, so the first order becomes 'two dots and a dash' and the second, 'Adam and Eve on a log.' But I'm pretty sure the more witty, tongue-in-cheek, and bawdy slang terms were invented for fun or to lighten the mood in an otherwise hectic and frustrating job. You can find a full list of diner lingo here.
Here are some of my favorite (mostly pie or dessert related, of course) -
A-pie: apple pie
barked pie: fruit cobbler
coney island: hot dog
coffee regular: coffee with cream and sugar
coke pie: coconut pie
cops & robbers: donuts and coffee
corrugated roof: lemon meringuepie
dagwood special / houseboat: banana split
dusty miller: chocolate pudding sprinkled with powdered malt
eve with a lid on: apple pie ('eve' from the bible and 'lid' refers to the crust)
fish eyes: tapioca pudding
fly cake / fly pie: raisin cake or huckleberry pie
foreign entanglements: spaghetti
georgia pie: peach pie
hot top: hot chocolate
life preservers / sinkers: doughnuts
magoo: custard pie
maiden's delight: cherries
moo/cow juice/baby/sweet alice: milk
nervous pudding: gelatin
put a hat on it: add ice cream
shake one in the hay: strawberry milkshake
sissy, toast B: (CC) cream cheese, toasted bagel
shivering hay: strawberry gelatin
sleigh ride special: vanilla pudding
via flickr bellzatk
Here's a recipe for a different kind of pie... pizza for one. This is my go-to recipe for a small batch pizza dough when I'm in the mood for a slice or two. I keep mine simple - tomato sauce and cheese. In New York, we call that a regular slice.
Small Batch Pizza Dough
1/2 package active dry yeast (.25 ounce)
1/2 cup warm water (110ºF / 45º C)
1 cup *bread flour
1 tbsp olive oil
1/2 tsp salt
1 tbsp sugar
*substitute all-purpose flour
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine flour, olive oil, salt, sugar and yeast mixture; stir well to combine. Continue stirring the mixture until it forms into a stiff ball-shaped dough. Let rest for a few minutes.
- Dump the contents onto a floured surface and knead the dough, using the instructions below.
Kneading & Forming a Pizza Dough:
- To knead the dough, use the heal of your hand to push the furthest edge away from you. Then, fold it back on top of the rest of the dough.
- Turn the dough 90 degrees, and do this again. Repeat the process for about 10 minutes, or until the dough is smooth, soft, and elastic. Whenever the dough becomes too sticky, just dust both your hands and counter with more flour.
- Kneading helps to develop the dough's gluten, so if you don't knead enough the dough won't rise properly, creating a dense crust. But kneading too much causes the gluten to become tough, which will make the crust tough too. To check you've kneaded enough, press two fingers into the dough. If the indentation stays after you take your fingers away, then you're done kneading.
- Now that the dough is done being kneaded, it needs to rise. Place the dough ball back into the mixing bowl and cover it with plastic. Let dough rise until doubled in volume, about 1 hour. Use the indentation test to see if the dough has finished rising. If the indentations remain, the dough is ready to roll out. Use the below instructions for rolling and shaping the dough.
Rolling & Shaping the Dough into a Pizza Crust:
- Preheat oven to 400º F.
- Turn dough out onto a well floured surface, and form the dough into a smooth mound. Use a few gentle punches to deflate the dough, then pinch and press it out into a circle. Stretch gently to avoid tearing. Continue stretching and patting the dough until it's about 9-inches in diameter. Be sure to pick the disc up occasionally so it doesn't stick to the surface. If you want a more uniform disc, you can use a rolling pin to form it.
- Throw cornmeal onto a pizza pan, then place the dough disc onto the pan. Cover with your favorite sauce and toppings; bake in preheated oven until golden brown, about 20 minutes.
Sunday, January 15, 2012
I adore derek lamb's pre-fall 2012 collection... especially the above Florentine green blazer with removable mink collar. Lamb's sharply-tailored collection (coats, trousers, tops, and sheaths) was in part inspired by Scott Schuman's street-style shots of the trendsetting Japanese men who flock to Pitti Uomo, the menswear trade show in Florence. There are also sublime lingerie-inspired gowns in silk charmeuse and an elegant floor-length halter dress in red and white bandanna print. Absolutely Fabulous.