a brand new week + guest series . . .
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Since Bergdorf’s is incredibly famous for their holiday windows I called upon Lauren and Christen of Material Lust to document the incredible windows. This post exceeded my expectations – they are stunning! Enjoy a little dose of holiday cheer.
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For over two years David Hoey and the visual team behind the famous Bergdorf holiday windows have prepped for the fifteenth installment that lines Fifth Avenue. This year’s theme, The Carnival of the Animals takes the birds of ‘The Brass Menagerie’, the sea creatures of ‘Testing the Waters’, the zebras of ‘Teacher’s Pet’ and the polar bear of ‘Breaking the Ice’ into a lyrical setting of couture, antiques and detailed craftsmanship. Material Lust takes you up close to the art of window display.
Ten months in the making, this single window allows viewers to dip their toes in ‘Testing the Waters’ through a sea of hand cut Italian mosaic metallic waves, sequin coral and fish made by artist Brett Windham, and a seashell dress from the Alexander McQueen Spring 2012 collection.
Viewers then head to a colder setting ‘arctic party’ whose guests include a polar bear, a moose with silver leafed antlers and monkeys dressed with crystals and sequins. They surround the hostess who wears J. Mendel at a table of icicles and cakes of ‘Breaking the Ice.’
Layers of hammered brass and steel metal leaves against the vintage birds made by artist Sergio Bustamante, and a dress designed by Naeem Khan makes the window of ‘The Brass Menagerie.’
The teacher, dressed in a black and white lace Marchesa gown leads her class of a zebra, white peacock, ostrich and porcupine made of over 300 different pieces of paper and hand lettered labels by calligrapher Bernard Maisner for ‘Teacher’s Pet’.
Viewers then step inside the still life of the sculptor’s workshop filled with wooden figures and animal models that make up the concluding window, ‘Artists and Models.’
Take a look behind the scenes with the visual team photographed by Ricky Zehavi here.
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Since lots of holiday dinner parties are in the works for the next week, I’ve been going through my recipe archives on pinterest to see if anything struck my fancy. This Roast Carrot and Avocado Salad sounds like it would be the perfect pairing with a hearty roast chicken or steak. There are so much options out there – how is one to choose?
Ingredients:
• 1 pound medium differently colored carrots, with their leafy tops
• 2 level teaspoons whole cumin seeds
• 1 or 2 small dried chillies, crumbled
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled
• 4 sprigs of fresh thyme, leaves picked
• extra virgin olive oil
• red or white wine vinegar
• 1 orange, halved
• 1 lemon, halved
• 3 ripe avocados
• red wine vinegar
• 4 x ½-inch-thick slices of ciabatta or other
• good-quality bread
• 2 handfuls of interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry
• 2 bunches of cress
• 2⁄3 cup of sour cream
• 4 tablespoons mixed seeds, toasted
Preheat the oven to 350°F. Parboil your carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they’re steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chillies, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut-side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden. Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra virgin olive oil.
Recipe by Jamie Oliver
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