Tuesday, March 25, 2014
Have you seen the shots of January Jones for Violet Grey?
I think she is such a polarizing figure. Just tell us
who your baby daddy is already!! I can't decide
where I come down on her...NOT THAT YOU ASKED. Anyway,
she's unbelievably stunning in these photos. The slicked
back hair is punk and beautiful all at once.
All images via Violet Grey
Photographed by Ben Hassett | Styled by Karla Welch
Monday, March 24, 2014
I'm a little late to the party discovering Ali Larter's
new cookbook Kitchen Revelry, but better late than never
because it is soooo good. The book consists of two
themed recipes (complete with cocktails!) for each month
of the year - including Guinness infused chili (game over).
I love the saturated jewel tones in the book's opening
editorial (above). Her Reddi Whip days are long gone.
Check out Ali's 10 hosting must-haves here and
find some sneak peek Revelry recipes on her blog here.
All images via Kitchen Revelry
Don't shoot the messenger. I'm just as confused as you are.
If LSD has anything to say about it (which she does), it
appears knee-length denim skirts are in for spring.
Would a tattered Abercrombie mini skirt suffice? I definitely
have a few of those tucked away waiting for their day in the sun.
Sunday, March 23, 2014
Eat breakfast in bed. On today's menu:
via Naturally Ella
Image via Naturally Ella
"Preheat oven to 400˚. In a bowl, toss together blueberries,
rhubarb, honey, and cinnamon. Place on parchment and roast until
soft, 15-20 minutes. Remove from oven and lightly mash. Whisk
together flour, salt, eggs, milk, and melted butter until smooth.
Heat 8″ skillet and lightly grease with butter. Place a scant ¼
cup of batter in pan. Tilt the pan so that the batter covers the
entire pan and cook for about 30 seconds. Flip and cook for
another 15 seconds. Place done crepes on a piece of parchment
paper (be sure not to fully stack crepes.) To serve, smear
roasted fruit mixture in crepes and serve with favorite toppings
(these had honey and butter on top!)"