I’m learning how to make mixes of the future (i.e. not on CDs or tapes); here’s my first try with spring in mind:magnolia trees
crafty. April 16, 2011
I’ve been making some things. Here’s to an etsy shop up by the end of the summer, and some more craft fairs in the near-ish future.
one stop shopping: giraffes February 6, 2011
Safari, animal print, and southwest inspired design is clearly pretty huge right now, and, while that general aesthetic can be really hit or miss for me, I’ve always loved giraffes. Apparently Anthropologie does, too.
view from here hook, $20
savannah strut tote, $118
giraffe in hand knocker, $32
desert crossing scarf, $138
giraffe stack pots, $128
everything’s alright. June 10, 2010
One autumn five years ago now I had a surprise day off from work. I rode my scooter around Center City and got coffee and sweets from Miel Patisserie. Then I headed to West Philly and walked around the neighborhood, sat in Clark Park and read from The Wind Up Bird Chronicle. I went home, it started raining, and I got into bed and finished the book while listening to Sigur Ros. Maybe that was one of the best days ever, because I always think about it.
look February 13, 2010
Trying to finish up some rooms of the house decor-wise, so aimlessly wandering the halls of Etsy this afternoon…
(from le Vintage Maison.)
(from Just Mare.)
(from Found Vintage Style.)
(from AngiePea.)
lighten up, it’s just fashion. February 12, 2010
The addition of the Project Rungay blog has really enhanced my Project Runway watching experience.
So, this season is good so far. I mean, come on…making clothes out of burlap! making clothes for tiny kids!?!? Way better than last season’s “Your challenge is to design a dress…using the color blue!” There have been some great garments so far, too. I wish Ping was still around but my favorites are Seth Aaron, Ben (I like his aesthetic, LOVED this week’s dress, but know he’s not going to make it too far in the competition), Jay, and Emilio. And Anthony for personality, obviously.
There were 10 decoy collections at Bryant Park this year because of the timing (all of the designers remaining on the show airing at the time of fashion week get a collection, so the real winners aren’t obvious) and a lot of them are posted in part on Project Rungay. I’m really loving Seth Aaron’s and that coat of Emilio’s, and I’m curious to see more of Jay’s. If you don’t mind ruining the suspense, you can check them here, here, and here.
Also, bloggers and contestants on low grade fashion reality shows (I’m looking at you, Bravo’s Launch My Line) : IT’S NOT “SEQUENCED” WHEN YOU ARE TALKING ABOUT SHINY CIRCULAR THINGS ON DRESSES! IT IS “SEQUINED”!!!! Or even “sequinned” would be acceptable. And I don’t even know what to say about someone using the word “sequincy” to mean “having a lot of sequins.”
PS- I am almost done making a silk shirt. Pictures tomorrow.
in the blizzard of 2k10 the cars were just lumps on the snow February 7, 2010
(cue Nada Surf, The Blizzard of ’77, one of my all time favorite songs.)
Here are a few pictures of our neighborhood during our morning walk to The Regency Cafe and Cinema 16:9. (I like our neighborhood so much!)
(yep, submerged fire hydrant.)
faux pho February 6, 2010
So, I missed the first blizzard this winter but I am here for the real deal. We made a trip to H-Mart before the snow started and got a lot of amazingly cheap and delicious food.
I made some fake Pho (faux Pho) last night and it was quite good. I simmered beef broth with star anise, cinnamon, onion and ginger, and fish sauce. Then I added rice vermicelli and thinly sliced seared, rare meat. I served it with jalapenos, limes, cilantro, bean sprouts, and scallions. Traditional Pho broth is made with oxtails and lots of bones and marrow, and the onions and ginger are charred (broiled) prior to adding them to the broth. Next time I will char the ginger and onion but beyond that I’ll keep this recipe on hand when we want a cheap, simple, cozy meal at home.
(I love how you can see the steam in the picture!)
The recipe is in the newest issue of the Food Network magazine (yes, definitely thinking of getting a subscription to that one) and also on their website here .
