Skull sourced from the US.
I'm thinking Winter 2011 collection??
<3 Catherine
Tuesday, July 26, 2011
the lovely bones
can't wait to wear this baby out!
Skull sourced from the US.
I'm thinking Winter 2011 collection??
<3 Catherine
Skull sourced from the US.
I'm thinking Winter 2011 collection??
<3 Catherine
Sunday, July 24, 2011
Happiness is...
growing basil in a tiny NY apartment
decorating with naked ladies
reading about eating
wearing classic pieces
creating
What does happiness mean to you right now?
<3 Catherine
Wednesday, July 20, 2011
Fashion+Food 2! - Hey neighbor, can I borrow a grain of sugar?
This Fashion+Food post features tantalizing bite-sized blueberry vanilla scones. It's drool worthy, trust me.
See Very Mary Kate for the sugar reference and if you're hooked for two hours straight, I'm not to blame.
Last weekend, my friend and I had ourselves a little picnic in Central Park. It's an absolute haven for me, a chance to escape from the speed of the city. I think you can tell I was pretty darn happy.
Onto the edible goods!! When I grow up, I want to be the Pioneer Woman. This lady made her living in NYC and then somehow met a cowboy and is now living on a ranch with her giant family. I think that is one great life path. The following scone recipe has been adapted from her version of vanilla bean scones.
Ignore the green onions and cheddar, they sneaked in there but they're not included in the recipe.
You're going to need flour, sugar, baking powder, salt, butter, an egg, heavy cream, vanilla extract and blueberries.
Check out my new toys! Makes me pumped!
In a large bowl, sift together flour, 2/3 cups sugar, baking powder, and salt.
Cut cold butter into pats, then use your hands to work the butter into the flour until the flour mixture resembles crumbs. COLD COLD butter is the key to perfect scones. If you're working in a sweaty summer kitchen like me, pop this butter-flour mixture into the fridge for just a few minutes while you move onto the next step.
The liquids of vanilla extract, cream, and the egg go in another bowl.
Pour the cream mixture into the flour and work the dough with your hands. Do not overwork the dough, butter pieces should be visible. Carefully fold the blueberries into the dough making sure not to burst the fruit.
Turn the dough onto a lightly floured surface and use a rolling pin or just use hands to form it into a rectangle about 1/2" to 3/4" thick. Cut into 12 equal-sized squares and cut each square diagonally into triangles as shown.
See?
Bake for about 18 minutes on a lined tray, keep an eye on it to make sure it doesn't brown. Take it out. Try to let it cool for 15 minutes. Again, the dough has to be kept cold so if you're going to bake it batches, keep the raw pieces covered in the fridge until it's their turn to be baked. Take them on a picnic.
Can you resist?
I couldn't, and burnt my hand. WORTH IT.
<3 Catherine
The following is a highly adaptable recipe. Replace the blueberries with any sweet morsels like caramel, chocolate chips or another fruit. Just adjust for moisture with trial and error.
Ingredients:
- 3 cups flour
- 2/3 cups sugar
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter, chilled
- 1 whole egg
- 3/4 cups heavy cream
- 4 teaspoons vanilla extract
- 1 package blueberries
Directions:
1. Preheat oven to 350 degrees Fahrenheit. In a large bowl, sift together flour, 2/3 cups sugar, baking powder, and salt. Cut cold butter into pats, then use your hands to work the butter into the flour until the flour mixture resembles crumbs.
2. In another bowl, combine vanilla extract, cream, and the egg. Pour the cream mixture into the flour and work the dough with your hands. Do not overwork the dough, butter pieces should be visible. Carefully fold the blueberries into the dough making sure not to burst the fruit. Turn the dough onto a lightly floured surface and form into a rectangle about 3/4" to 1" thick. Cut into 12 equal-sized squares and cut each square diagonally into triangles.
3. Bake scones on a foil or parchment lined baking sheet for 18 minutes. Remove from oven just before browning begins. Allow scones to cool for 15 minutes on the baking sheet before moving onto a cooling rack.
See Very Mary Kate for the sugar reference and if you're hooked for two hours straight, I'm not to blame.
Last weekend, my friend and I had ourselves a little picnic in Central Park. It's an absolute haven for me, a chance to escape from the speed of the city. I think you can tell I was pretty darn happy.
Leather duffle bag - vintage
Suede heels - vintage Philosophy di Aberta Ferreti
Dress - Urban Outfitters
Necklace - Free People
Studded leather bracelet - ChainChainChang!
Suede heels - vintage Philosophy di Aberta Ferreti
Dress - Urban Outfitters
Necklace - Free People
Studded leather bracelet - ChainChainChang!
Onto the edible goods!! When I grow up, I want to be the Pioneer Woman. This lady made her living in NYC and then somehow met a cowboy and is now living on a ranch with her giant family. I think that is one great life path. The following scone recipe has been adapted from her version of vanilla bean scones.
Ignore the green onions and cheddar, they sneaked in there but they're not included in the recipe.
You're going to need flour, sugar, baking powder, salt, butter, an egg, heavy cream, vanilla extract and blueberries.
Check out my new toys! Makes me pumped!
In a large bowl, sift together flour, 2/3 cups sugar, baking powder, and salt.
Cut cold butter into pats, then use your hands to work the butter into the flour until the flour mixture resembles crumbs. COLD COLD butter is the key to perfect scones. If you're working in a sweaty summer kitchen like me, pop this butter-flour mixture into the fridge for just a few minutes while you move onto the next step.
The liquids of vanilla extract, cream, and the egg go in another bowl.
Pour the cream mixture into the flour and work the dough with your hands. Do not overwork the dough, butter pieces should be visible. Carefully fold the blueberries into the dough making sure not to burst the fruit.
Turn the dough onto a lightly floured surface and use a rolling pin or just use hands to form it into a rectangle about 1/2" to 3/4" thick. Cut into 12 equal-sized squares and cut each square diagonally into triangles as shown.
See?
Bake for about 18 minutes on a lined tray, keep an eye on it to make sure it doesn't brown. Take it out. Try to let it cool for 15 minutes. Again, the dough has to be kept cold so if you're going to bake it batches, keep the raw pieces covered in the fridge until it's their turn to be baked. Take them on a picnic.
Can you resist?
I couldn't, and burnt my hand. WORTH IT.
<3 Catherine
The following is a highly adaptable recipe. Replace the blueberries with any sweet morsels like caramel, chocolate chips or another fruit. Just adjust for moisture with trial and error.
Ingredients:
- 3 cups flour
- 2/3 cups sugar
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter, chilled
- 1 whole egg
- 3/4 cups heavy cream
- 4 teaspoons vanilla extract
- 1 package blueberries
Directions:
1. Preheat oven to 350 degrees Fahrenheit. In a large bowl, sift together flour, 2/3 cups sugar, baking powder, and salt. Cut cold butter into pats, then use your hands to work the butter into the flour until the flour mixture resembles crumbs.
2. In another bowl, combine vanilla extract, cream, and the egg. Pour the cream mixture into the flour and work the dough with your hands. Do not overwork the dough, butter pieces should be visible. Carefully fold the blueberries into the dough making sure not to burst the fruit. Turn the dough onto a lightly floured surface and form into a rectangle about 3/4" to 1" thick. Cut into 12 equal-sized squares and cut each square diagonally into triangles.
3. Bake scones on a foil or parchment lined baking sheet for 18 minutes. Remove from oven just before browning begins. Allow scones to cool for 15 minutes on the baking sheet before moving onto a cooling rack.
Thursday, July 14, 2011
Why don't you grow a pair?
Eco-friendly 11X17 prints singed by the artist from TreeHugger at just $25.
More here
I <3 the Earth.
<3 Catherine
Sunday, July 10, 2011
Miss Dali's Dress
TAAAA-DAAAAA!!
The very first post of actual clothing from my first semester at FIT! I would love to add some pieces to make it into a cohesive collection one of these days.
I died a little over this project, but it was more than worth it.
Introducing Miss Dali -
Sorry for the photo quality, the actual photograph is actually quite clear. Does anyone know how to upload a crisper photo?
I chose Salvador Dali's The Persistence of Time as inspiration. Mr. Dali's great artwork has been a muse for everything from actual clocks to tattoos, so it wasn't hard to see to the iconic melting clocks as a fashion piece as well. The focus was on the shape of Dali's clock with its fluid unpredictability. To me, it exemplified a great willingness to shift and change with the passing of time, hence the convertible skirt hem with the golden lining.
Tattoo from Chris Adamek's wonderful blog.
What it looks like with the skirt up! How scandalous. I love how it looks different every time it is converted.
The back of the modified halter
Some detail shots-
Hope you enjoyed the pictures! Any buyers? I'm thinking a price tag of $5,000,000 would be fitting.
<3 Catherine
The very first post of actual clothing from my first semester at FIT! I would love to add some pieces to make it into a cohesive collection one of these days.
I died a little over this project, but it was more than worth it.
Introducing Miss Dali -
Sorry for the photo quality, the actual photograph is actually quite clear. Does anyone know how to upload a crisper photo?
I chose Salvador Dali's The Persistence of Time as inspiration. Mr. Dali's great artwork has been a muse for everything from actual clocks to tattoos, so it wasn't hard to see to the iconic melting clocks as a fashion piece as well. The focus was on the shape of Dali's clock with its fluid unpredictability. To me, it exemplified a great willingness to shift and change with the passing of time, hence the convertible skirt hem with the golden lining.
Tattoo from Chris Adamek's wonderful blog.
What it looks like with the skirt up! How scandalous. I love how it looks different every time it is converted.
The back of the modified halter
Some detail shots-
Hope you enjoyed the pictures! Any buyers? I'm thinking a price tag of $5,000,000 would be fitting.
<3 Catherine
Friday, July 8, 2011
A good hat day is just as hard to come by.
Spent this morning wandering around good ole Williamsburg in Brooklyn. We started soaking up the hipster vibe with ricotta pancakes at Five Leaves. After I had that melt in your mouth "what-the-hell is this awesome texture?" pancake genius, I wanted to snuggle in between two pancakes, rest my weary head on the accompanying blueberries and strawberries, and just die happy.
But, maybe I'll finish this post first.
We also did a fair amount of vintage shopping and scored some sweet hats on Bedford Ave. I find the top one very charming and will do a shoot with it tomorrow!
They just don't make them like they used to.
Check back for posts on my designs from FIT!
<3 Catherine
But, maybe I'll finish this post first.
We also did a fair amount of vintage shopping and scored some sweet hats on Bedford Ave. I find the top one very charming and will do a shoot with it tomorrow!
They just don't make them like they used to.
Check back for posts on my designs from FIT!
<3 Catherine
Tuesday, July 5, 2011
Right Now: the first Fashion+Food post!
Over the July 4th weekend, my sis and I visited some friends in Boston! I miss it so much. In comparison to NYC, it might as well be the countryside with its lush greenery and quaint streets. Here was my look on Saturday- (Granola Recipe follows!!)
"Arrowed!" Headband - ChainChainChang Designs
Liquid Leggings - Members Only
"Limited Addiction" Nail Polish - Essie
Please hype if you like it! Yes, I'm pretty much 1/2 naked all summer.
And now for the granola!! The key to making granola is to bake it at a low temperature for quite a long while, but I'll explain it in greater detail. Here's what your delectable bite size crunchy morsels will consist of:
whole oats, assorted nuts, honey, chocolate chips, brown sugar, dried cranberries, butter, salt, vanilla extract, cinnamon are the important bits. Feel free to toss in whatever you see in your pantry that looks granola appropriate.
Preheat your oven to 250 degrees. You'll need two bowls. Combine the oats, nuts (in this case, I used sunflower seeds and pecans), cinnamon, and salt in the larger one.
Melt 1 WHOLE stick of butter! Trust me on this one, it makes life more fun.
Zap it in the microwave until it's all melty goodness. In another smaller bowl, stir together the honey, brown sugar, vanilla. Let the melted butter cool for a bit, then combine with the honey mixture.
Pour the butter mixture into the bowl with the oats and nuts. Stir to combine and take in the pre-baked goodness. Almost there!
Spread in a semi-thin layer on two baking sheets. Bake for about 1 hour to 1 1/2 hours at 250 degrees Fahrenheit, stirring every 20 minutes or so. Taste a few times until you're sure the oats are crunchy. What about the cranberries and chocolate chips? Don't worry, they're joining the party later. And they'll be bringing the good beer.
Let the goods cool and toss in the dried cranberries and chocolate chips. Look what you did! Amazing! Store it in an airtight container. Consider keeping it in the fridge if you live in a hotter climate or if you're just feeling the New York city July heat like me. It will keep for two whole weeks.
Serving suggestion: Spread some homemade granola on top of a bowl of organic vanilla yogurt. Drizzle some extra honey on top. Yum. You deserve it! I know I do. I deserve a bowl every single morning. Sometimes for a midnight snack, too.
If you end up giving the recipe a try, please let me know how it turned out!
Here's the exact ingredients with a cheat sheet of directions:
Ingredients:
3 cups Whole Oats
2 cups Nuts (Almonds, walnuts, peanuts, or sunflower seeds)
1/4 cup Honey
1/2 cup Chocolate chips (optional)
2 tablespoons Brown Sugar
1/2 cup Dried Cranberries
1 stick Butter
1/2 teaspoon Salt
1 and 1/2 tablespoon Vanilla extract
1 teaspoon Cinnamon
Preheat your oven to 250 degrees. You'll need two bowls. Combine the oats, nuts, cinnamon, and salt in the larger one.
Melt 1 whole stick of butter. In another smaller bowl, stir together the honey, brown sugar, vanilla. Let the melted butter cool for a bit, then combine with the honey mixture.
Pour the butter mixture into the bowl with the oats and nuts. Stir to combine.
Spread in a semi-thin layer on two baking sheets. Bake for about 1 hour to 1 1/2 hours, stirring every 20 minutes or so. Taste a few times until you're sure the oats are crunchy. Let the goods cool and toss in the dried cranberries and chocolate chips.
Store it in an airtight container. Consider keeping it in the fridge if you live in a hotter climate and it will keep for two whole weeks.
Serving suggestion: Spread some homemade granola on top of a bowl of organic vanilla yogurt. Drizzle some extra honey on top.
<3 Catherine
"Arrowed!" Headband - ChainChainChang Designs
Liquid Leggings - Members Only
"Limited Addiction" Nail Polish - Essie
Please hype if you like it! Yes, I'm pretty much 1/2 naked all summer.
And now for the granola!! The key to making granola is to bake it at a low temperature for quite a long while, but I'll explain it in greater detail. Here's what your delectable bite size crunchy morsels will consist of:
whole oats, assorted nuts, honey, chocolate chips, brown sugar, dried cranberries, butter, salt, vanilla extract, cinnamon are the important bits. Feel free to toss in whatever you see in your pantry that looks granola appropriate.
Preheat your oven to 250 degrees. You'll need two bowls. Combine the oats, nuts (in this case, I used sunflower seeds and pecans), cinnamon, and salt in the larger one.
Melt 1 WHOLE stick of butter! Trust me on this one, it makes life more fun.
Zap it in the microwave until it's all melty goodness. In another smaller bowl, stir together the honey, brown sugar, vanilla. Let the melted butter cool for a bit, then combine with the honey mixture.
Pour the butter mixture into the bowl with the oats and nuts. Stir to combine and take in the pre-baked goodness. Almost there!
Spread in a semi-thin layer on two baking sheets. Bake for about 1 hour to 1 1/2 hours at 250 degrees Fahrenheit, stirring every 20 minutes or so. Taste a few times until you're sure the oats are crunchy. What about the cranberries and chocolate chips? Don't worry, they're joining the party later. And they'll be bringing the good beer.
Let the goods cool and toss in the dried cranberries and chocolate chips. Look what you did! Amazing! Store it in an airtight container. Consider keeping it in the fridge if you live in a hotter climate or if you're just feeling the New York city July heat like me. It will keep for two whole weeks.
Serving suggestion: Spread some homemade granola on top of a bowl of organic vanilla yogurt. Drizzle some extra honey on top. Yum. You deserve it! I know I do. I deserve a bowl every single morning. Sometimes for a midnight snack, too.
If you end up giving the recipe a try, please let me know how it turned out!
Here's the exact ingredients with a cheat sheet of directions:
Ingredients:
3 cups Whole Oats
2 cups Nuts (Almonds, walnuts, peanuts, or sunflower seeds)
1/4 cup Honey
1/2 cup Chocolate chips (optional)
2 tablespoons Brown Sugar
1/2 cup Dried Cranberries
1 stick Butter
1/2 teaspoon Salt
1 and 1/2 tablespoon Vanilla extract
1 teaspoon Cinnamon
Preheat your oven to 250 degrees. You'll need two bowls. Combine the oats, nuts, cinnamon, and salt in the larger one.
Melt 1 whole stick of butter. In another smaller bowl, stir together the honey, brown sugar, vanilla. Let the melted butter cool for a bit, then combine with the honey mixture.
Pour the butter mixture into the bowl with the oats and nuts. Stir to combine.
Spread in a semi-thin layer on two baking sheets. Bake for about 1 hour to 1 1/2 hours, stirring every 20 minutes or so. Taste a few times until you're sure the oats are crunchy. Let the goods cool and toss in the dried cranberries and chocolate chips.
Store it in an airtight container. Consider keeping it in the fridge if you live in a hotter climate and it will keep for two whole weeks.
Serving suggestion: Spread some homemade granola on top of a bowl of organic vanilla yogurt. Drizzle some extra honey on top.
<3 Catherine
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