April 29, 2011
i wish we could have an easter/anzac extra long weekend every month! who wants to sign my petition!!
hope the rain stays away for the weekend!
this morning i'm stacking rings and my beautiful BEAUTIFUL new crochet blanket from my special friend karina who got it for me as a little house warming present! love her!
prettiest blanket ever & super warm!
April 28, 2011
i LOVE red hair but i need flames. it needs to be super vibrant and this is a little like faded pink??
i think its bring back the blonde for blake!
the images below are from her S/S"11 look book.
this clever cookie was crocheting tablecloths at the age of 7 so its no wonder she has managed to put these amazing pieces together! oh to have that talent!
you can check out her website here to see all her collections and crafty bits!
i'm crushing on the knit leggings in the last shot and ps loving the painted legs!
images from fashionising
April 27, 2011
low and behold we both got some bargains which did wonders at helping saddness of our failed attempt at a stall that day!
mink pink peach shirt with a long back ... $25 (yep!!) and staple tie dye dress the most amazing thin cotton (love!!) $20!!! i know right!!!
happy monday! kidding!! happy wednesday! how amazing are three day weeks!!!
my easter long weekend was lovely! i did...nothing! it was so nice!
sadly on saturday we got rained out of kirribilli markets :( which was a bit sad but hopefully better luck next time!
thursday night we kicked started the long weekend with a super yummy dinner at nicci's house. she made us terrayaki salmon & vanilla panna cotta!!! i have no words for the panna cotta. amazing. tasty. delicous. the best! i had never had it before! and it was heavenly with a glass of vino!
this is the recipe she used its riducuoulsy easy! its a donna hay....
vanilla bean panna cotta
1 tsp gelatine powder
1 Tbsp water
2 cups pouring cream
1/2 cup icing sugar, sifted
1 vanilla bean, split and scraped*
1 x 150g punnet raspberries
Place the gelatine in a bowl, pour over the water and allow to stand for 5 minutes.
Place the cream, icing sugar and vanilla bean and seeds in a saucepan over medium heat and bring to the boil.
Add the gelatine mixture and stir to dissolve.
Remove the vanilla bean and pour mixture into 4 x 1/2 cup-capacity lightly greased moulds.
Refrigerate for 4-6 hours or until firm.
Remove from the fridge 5 minutes before serving.
Remove from the mould and serve with the raspberries.
* To scrape the seeds from a vanilla bean, use a small, sharp knife to cut the bean in half. Run a butter knife down the cut sides to remove the seeds.
By Donna Hay
April 21, 2011
have a great weekend hope the easter bunny comes xoxo
lots of new things! lots of crystal necklaces, pom poms, rings, turbands and of course easter eggs!
hope to see you there xxx
i cant explain this but i love it.
on my way home last night as i walked past uts this window was light up in all its glory. what can i say, i just think its great.
does anyone know what its for??
April 20, 2011
and here are...........
brookies = brownie/cookie (and also know as congo bars)
yep i know they look like you would have trouble trying not to eat the whole tray.
head to bakerella here for the recipe and be sure to add her to your daily reads because her stuff if super tasty if you havent realised already!!
I'm going to make these for an easter lunch on sunday ill let you know how i go!
here are bakerellas brookie instructions:
2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar
3 eggs1 teaspoon vanilla
11.5 ounce package milk chocolate chips
1 cup chopped pecans (optional)
Sift flour, baking powder and salt into a large bowl. Set aside.Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.Add eggs one at a time to butter mixture and stir well after each egg.Add vanilla, chocolate chips and nuts. Mix well.Add dry flour mixture and stir until well combined.
Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.
image from bakerella
April 19, 2011
the insane site below is khloe kardashians wardrobe. part of it. i know.
and all those red shoe soles are of course louboutin's. nice. oh one can dream!
make sure you click here to head over the the elle site to see the rest of khole's wardrobe and la home!