Monday, February 28, 2011

After The Party

Photographer Ayten Alpun has created a sensually stupendous work of art, lensing Kira Mazura in an abandoned house for the January 2011 issue of Marie Claire Turkey. Styled by Hakan Öztürk.
Wearing stunning couture, Mazura makes the ‘After The Party’ spread come to life. The contrast between the haggard home and the magnificent model makes the feature a pleasure to look at.
'After The Party' is a marvelous photo-shoot combining destroyed architecture and an alluring model.
Additional Credits:
Hair: Ferit Belli
Makeup: Gulum Erzincan

18 Karat

I find their use of natural materials both livable and beautiful. For this collection, they have played with some classics as well as new shapes and materials. They have an amazing  Garden  Pots collection , you can view it here

Sass & Bide Fall 2011

images via

Back To The Future by Irina Werning

The Argentinian photographer Irina Werning re-creates old childhood photos in a creative and original way. For more info click here

Be Strong

Julianne Moore for Talbots, Spring 2011

After seeing the first of these beautiful advertisements not that long ago, it is certainly fabulous to see the rest. A classic brand represented so well by a classic lady, don't you think? Such romantic tones, styling, hair and makeup. I adore the colors that they have used on Julianne, and find her completely inspiring in so many ways...

Nicholas Kirkwood

Nicholas Kirkwood started designing shoes while working for the hat maker Philip Treacy during his years as a student at the Saint Martins School. Then he went to Cordwainers England’s most prestigious design schools, to study shoemaking.
In 2005, he won first place in Condé Nast’s young talented shoemakers competition. The following collection was a success:  clean, assertive lines, no flourishes, nothing baroque, new volumes, a new interpretation of the platform and heels. Kirkwood’s challenge is still to strike a balance between two opposing aspects of femininity:  assertiveness and softness.

Saturday, February 26, 2011

Caramel Pecan Brownies

Yield: 12 brownies

Prepare caramel filling:

1 cup sugar
8 tbsp butter (1 stick)
3 tbsp light corn syrup
1/3 cup heavy cream
1 tsp vanilla
3/4 tsp. sea salt

Melt the stick of butter in a medium saucepan over medium heat until melted.  Pour in 1 cup of sugar and increase heat to medium high.  The sugar will begin to bubble and eventually brown.  This takes about 6-8 minutes.  When the sugar has browned to a caramel color, remove it from the heat source and pour in the heavy cream.  Whisk briskly; the mixture will sputter and bubble.  After well combined, add the 3 tablespoons corn syrup  (at this stage your caramelized sugar mixture will still look grainy - this is normal).  Place the saucepan back on the heat source and insert a candy thermometer.  Boil over medium high heat until the temperature reads 244 degrees (soft ball stage).   Remove from heat and stir in vanilla and sea salt.  Set aside and prepare your brownie batter.

Brownie batter:

3/4 cup unsweetened cocoa
3/4 cup all purpose flour
1/4 tsp salt
8 tbsp butter (1 stick)
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 eggs
1 tsp vanilla extract
2 tbsp. vegetable oil
1 1/2 cups chopped pecans

Preheat oven 350 degrees.  Grease an 8x8" pan, set aside.

Whisk together flour, cocoa and salt in a bowl.  In the bowl of a stand mixer, beat the butter and sugars together until creamy.  Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.

Beat in the flour and cocoa mixture until a stiff dough forms.  With the mixer still running gradually pour in the 2 tbsp. vegetable oil.

Measure out 3/4 cup of batter and set aside.  Spread the remaining batter into the bottom of the greased 8x8 pan.  Top batter with caramel sauce (caramel will set up if left sitting too long, reheat over medium high until caramel falls from your spoon in a ribbon).  Spread 1 1/2 cups pecans over caramel, gently pressing them into the caramel.  With a large off-set spatula, spread the remaining brownie batter over the pecan layer.  Bake for 30-35 minutes.  Let cool completely before cutting into pieces.

What's Black and White, Gold, and Lacy? Jason Wu's Fall 2011 Collection

Just like every season, Jason Wu put a big emphasis on tailoring. Totally LOVE his use of lace, feathers and crystals.  Impeccable tailoring, and sleek chic in every possible way.
Variations on the classic French manicure oozed sophistication at Jason Wu  though without such unimaginative colors as white and beige. Instead, chocolate-cherry nails tipped in gold.
images via

Nail Polish

Thursday, February 24, 2011

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