London Fashion Week: Stella McCartney's flash-mob fashion

A magic show, live jazz - Stella McCartney's special London Fashion Week show... Unannounced to her guests, the designer coordinated a flash mob, which resulted in models and dancers climbing on chairs and dancing to Led Zeppelin's Immigrant Song.



This is how a visitor described it and filmed it:
On a chilly night in London, Stella McCartney invited us and a few friends (you know, like Kate Moss, Rihanna, Mario Testino, and just about every high powered editor in fashiondom) to an old church in Mayfair. We were all sitting pretty, eating vegetarian food (of course), and then there was a magic show. Alexa Chung levitated on the tips of swords. It was cool. And then there was a scream, and the flash dance began. What followed was an epic fashion moment of professional dancing and supermodel Vogue-ing. Amber and Shalom even did a walk off on chairs. Like so many videos attempting to capture a bit of glamour, this one doesn't do the moment justice. But at least it's a view into a fabulous fashion experience. Well done, Stella

Pooh & Piglet

Magical Italy

There are those places in the world which are just so beautiful that you just have to have visited them once in your life. One of the places is Riomaggiore in Italy.

Riomaggiore, situated in a small valley just along the coast, is the first Cinque Terre Village you meet coming from La Spezia. The houses of the medieval village lean one to the other, intersected by deep small streets and sheltered paths. In the central lands are all vine-yards, producing a famous and good white wine. Its origins date back to the end of the XII century. "Rivus Major" is the ancient name of the biggest river which crossed the village.

The quay is suggestive and framed among typical coloured buildings called "case torri" (tower houses). Torre Guardiola's path starts from the small Fossola beach is an incredible botanic walk in the nature. Unforgettable is "Via dell'Amore" the most famous path of Cinque Terre from Riomaggiore to Manarola.

Where to stay?

If you are thinking of going to this beautiful region of Italy, you might want the check out this hotel. It is nestled in incomparable scenery, Hotel Porta Roca gives the impression of sailing above by the sea accompanied by fragrant flowers and the sounds of birds chirping. It is surrounded by the pristine nature of the Cinque Terre and its lush Mediterranean vegetation overlooking the bay of Monterosso. This view of crystal clear waters and sheer cliffs makes it a paradise beyond compare.

I also love the story behind this hotel:
Mr. Giacinto JACAZZI, a man form Milan and creator of fashion, arrived in Monterosso by chance. He immediately fell in love with this small fisherman's village surrounded by natural beauty. Enchanted by the view of Punta Corone, he rented a "gozzo", a typical Ligurian boat, from a fisherman to take to sea in order to get a good look and distinguish the part that impressed him the most. After only an hour he had contacted the owners and was closing the deal on the land he wished to buy. At the beginning he thought of constructing a house for himself and his family. However, he then decided that a place so wonderful should be enjoyed my many people, not just one family, and here his dream was born: he wished to construct a beautiful hotel.

Dreams are always wonderful, but not always easy to make reality. In fact Monterosso, it was 1960 at the time, did not have a trafficable street connecting it to other towns and you had to bring all of the construction material by boat or by train. You then had to reach the cliff where there were terraces made for vineyards and get there with the right equipment to create a flat construction ground. There were really many obstacles, but he was a dreamer and lover of beauty so he did not give up.

The workers were recruited local experts who had to carve a road out of the cliff using mines and picks. The road was used to access the construction site and to allow a particularly courageous driver to maneuver an excavator to flatten out banks at the edge of the sheer cliffs. Two ships brought stones from the mine to Mesco, expert chiselers shaped them and the women form Monterosso climbed up to the constructions site carrying baskets of sand on their head.

There were problems every day, landslides, surprises, complications, that meant delays and much more money, but Mr. Jacazzi did not ever get discouraged and slowly the hotel began to take shape. Finally in 1963 his dream came to life.

Now that the construction was done, he had to decorate the interior of the hotel. Here, everything was much simpler due to the fact that his whole life he had collected beautiful antique pieces. He purchased with passion and competence, in his hometown of Milan, at a time when true antiques were very exclusive and accessible to very few. Thus, in this comfortable and modern structure, there rested an ancient heart rendering the hotel particularly characteristic and inviting.

At this point just name was missing. The choice derived from a costal place just behind Punta Corone, that the old fisherman called Porta Roca, for it was a very small natural, somewhat evocative, port.

Today Mr. Giacinto is no longer with us, but his memory remains around ever corner, in every piece of furniture and in every particular detail that he had wished to create. His dream came true and it makes others dream too...

 Hotel Porta Roca

Happy Valentines Day ♥

I wish you all a Valentines day filled with love and kisses 

♥♥♥ xoxo

The greatest thing you'll ever learn is to love and be loved in return. 

~ From "Unforgettable with Love" by Natalie Cole

Baked Eggs with Prosciutto and Gruyere

This is a great idea for breakfast (or brunch), easy and very tasty! Pictures and recipe are by: Two Tarts.

Prosciutto is draped over a ramekin, topped with an egg, drizzled with a few tablespoons of cream, and sprinkled with cheese. Bake for just 10 to 12 minutes and you have something so good, you can't believe you spent that little time preparing it.

 

Baked Eggs with Prosciutto and Gruyere

4 to 8 slices prosciutto
4 large eggs
4 tablespoons cream
1/4 cup grated gruyere
freshly ground back pepper

1. Preheat the oven to 375 F. Line 4 ramekins with prosciutto so the bottom and sides are almost completely covered. Crack an egg into each prepared ramekin. Drizzle 1 tablespoon cream on top of each egg and sprinkle each with 1 tablespoon cheese. Season with pepper.

2. Place ramekins into the center of oven and bake for 10 to 12 minutes, or until the whites are set and the yolk is done to the desired firmness. (Sarah likes hers completely hard, so she let hers go a few minutes longer.) The eggs will continue to cook after you remove them from the oven, so underbake them slightly. Serve immediately. Serves 4.

Pesto Baked Potatoes

It's easy to make, taste delicious and is great for when you have dinner guests (as you can prepare a lot of stuff in advance). I found this recipe @ Kayotic Kitchen Blog, all pictures are also by Kayotic Kitchen

Ingredients:
3 potatoes (8 oz each)
1 large shallot
2 garlic cloves
1/2 cup cream (I’ve used low fat)
1/2 cup vegetable broth
fresh basil
pine nuts
pepper
salt
oil

Directions:

1) I’m using 1 large potato per person. Mine were about 8oz each. Russet potatoes would be a really good choice for this.

2) Give them a really, really good scrub. Pinch them a few times with a fork. Just dig your fork in there, about 6 to 7 times will do. Then pat them dry. Then Lightly brush the potatoes with olive oil.And sprinkle a generous amount of salt on top. I always use sea-salt, but lots of people prefer kosher salt. Whatever makes you happy.

3) I’ve put some baking paper on a baking sheet and placed the potatoes on top with the oiled side down. Repeat the oiling/seasoning process on the other side of the potatoes. Bake them at 400F (200C) for about an hour.

4) Chop a fairly large shallot or half a small onion. And grate or mince 2 medium sized garlic cloves.

5) Heat a teeny-tiny drop of oil and sautee the shallots, over low heat, for about 3 minutes. Add the grated garlic and cook everything for an additional 2 minutes. Pour in half a cup of cream—I’ve used a low fat version—and 1/3 cup of vegetable broth. Chicken broth will be fine as well.

6) Bring the sauce to a boil and simmer, over low heat, for about 10 minutes. Until it has cooked down a fair bit.

7) In the mean time you can wash and finely chop a good handful of basil. I’ve also cut a lemon in half.

8) Keep an eye on the sauce and stir occasionally.

9) After 10 minutes you turn off the heat. Season the sauce with a really good pinch of pepper and salt. Squeeze in some fresh lemon juice to taste and stir in the basil. Set the sauce aside.

10) Time to check on the potatoes. If you do this often enough you’ll be able to tell, by just looking at them or pressing them, whether they’re done or not. If you want to be really sure, use a (meat) thermometer; as soon as the core temperature of the potatoes reaches about 210F (100C) you can declare them done.

Tip: don’t wrap them in foil. This won’t bake them, this will steam them. You only get a really nice crunchy skin when you bake them uncovered.

11) Cut the potatoes in half (lengthwise) while they’re still hot. I have reasonably fireproof hands, but you can use tongs to hold down the potatoes as well. Scoop the innards out. I like saying innards, not sure why, but it sure sounds better than guts. Unfortunately I also like to say guts. How I love the English language.Make sure you leave a thin potato layer in the shell.

12) Add the sauce—which will have cooled off and thickened by now—to the potatoes. Lightly mash it with a fork and check the seasoning. Also stir in a really good handful of pine nuts; this will do amazing things to the flavor and it creates a great difference in texture.

13) Fill the potato shells and sprinkle some Parmesan on each potato. Put them back in a really hot oven for about 10 minutes, and serve them straight from the oven.

Experience The King's Legend

As you might have figured out, if you visit my blog regularly, I am a sucker for classics and I love sailing. If you combine that you get the Dragon class, or the Regenboogboot ( I'dont know how this class is called in english)... But turn it up a notch or two and you get: The King's Legend.

The King's Legend is a Swan 65, which is considered by experts to be the Rolls Royce of sailing yachts. In 1977, during the legendary and incredibly challenging Whitbread Around The World race, which covers more than 27,000 nautical miles, taking competitors via Cape Horn to the other side of the world. The crew sailed her into 2nd place behind the race winner the Dutch Flyer.

Now you can sail her as well... picture this: a week of sailing this mighty ship around the waters of Corsica, enjoying the most delicious organic foods, waking up in the morning and starting the day with a yoga session by your personal yoga coach. And besides the sailing go hiking along the cliffs, horse riding, swimming, kayaking, snorkeling or diving.  

Are you interested? I certainly am..

You'll find more info at Savie. 
Or check out some more pictures of this holiday here.

Kanelbullar

One of the most typical Swedish things are 'Kanelbullar ', which translates to “cinnamon bun”. In Sweden they even have a special "Kanelbulle" day (October 4^th). If, like me, you like cinnamon you are going to love this (I always have them with a hot cup of cappuchino) and after I finish my detox this is one of the first things I am going to make :).

Recipe and picture by: Viaggi e Sapori

How to make Kanelbullar (it's really simple)?

For 40 small kanelbullar 

Ingredients for the dough: 8 dl flour, 25 g yeast, 75 g butter, 2 1/2 dl milk, 1/2 sugar, 1 pinch salt.

Ingredients for the filling: 100 g butter, 1 dl sugar, 2 tsp cinnamon.

Ingredients for brushing: 1 egg, sugar.

Cut the yeast in small pieces in a big ball. Melt the butter and then add the milk, put on the heat (just warm this up, do not boil). Put the milk with butter in the ball and stir gently to melt the yeast. Add salt and sugar. Mix well and work the dough for at least 15 minutes. Put the dough aside and let rest covered for 1 hour.

Prepare the filling: mix all ingredients until you get a nice soft cream.

Take the dough now and roll it out on a floured surface (make a rectangulare). Spread the filling on the dough and roll it. Cut about 1 ½ cm thick slices and put them on a bulle form. Let them rest for about 30 minutes.

Bring the oven to 200. Brush each kanelbulle with the egg and sprinkle with some sugar. Bake on oven at 200C for about 15 minutes.

Great B&B in Brugge, Belgium: Bread and Butter

If you are going to Brugge a great place (and not expensive) to stay is Bread and Butter. I could tell you how wonderfull it is, but actually the report by http://www.weekendhotel.nl/, via them I also found the place, describes it pretty good:
We were warmly greeted at Bread&Butter by Frederika and John. That she is an interior designer/stylist is easy to see. Muted colours are combined with flair throughout the house and their contemporary take on Flemish style is a delight to behold, far exceeding our expectations from their website.

We had the whole top floor to ourselves consisting of a spacious bedroom with paned double doors leading to the bathroom under the sloping roof. The mezzanine lounge area under the eaves is reached by rather precarious banister-less staircase, a perfect space to curl up with a book or watch tv.

Our room was a trendy mix of retro 70s design, rich but restful colours and natural materials. We instantly felt at home. The kingsize antique brass bed (or two twins), with its soporific mattress, is made up with slate grey linens. Flexible lighting, a collection of books - both novels and info on the city - and the original wooden floor create a relaxing atmosphere. Quirky vintage details are interwoven with contemporary items, effortlessly blending style and comfort.

Bread&Butter's bathroom has a rustic feel with all the walls covered in the same raw planks found in the bedroom. These come from a local marble works and have a unique whitewashed effect, produced by the marble powder during the stone cutting process. Beneath the huge paper globe lantern, the deep bath is strikingly panelled in orange. It has views of the ever changing clouds (or the stars) through two large skylights. The only slight inconvenience is that the wc, whilst private to the room, is a flight and a half down.

The next morning we enjoyed a delicious and beautifully presented breakfast in the living room downstairs, in summer you can eat in the small garden. Frederika and John love good food and the test was in the tasting. On the second morning, we were looking forward to the fresh croissants, wonderful breads, a variety of interesting teas, homemade jams and cake, even a little bit of Belgian chocolate! We enjoyed our conversations with Frederika, a discrete yet invitingly open host who was always happy to help.

A 15-20 minute stroll along the picturesque canals to the Markt, Bread&Butter is located in a quiet street in the north of the city. Parking in the area is free for a maximum of four hours, although Frederika helpfully stretched this limit by adjusting the timer for us. The centre is best visited on foot - most streets are one-way and parking is hard to find.

Bruges is an incredibly well-preserved mediaeval city that reached its heyday in the 14th century and then avoided modernisation by falling from the giddy heights of success for the next few centuries. What could have become a Disney-esque toy town, is in fact a delight to visit, easy to get around on foot, gorgeous to look at and has lots of things to do and see. A boat ride on the canals is recommended and more so if you manage to catch Pierre Peche, an enthusiastic polyglot who operates from the boat dock opposite the entrance to the Gruuthuse. Bruges is a perfect urban getaway, and romantic to boot.

Whilst it seemed that nearly every restaurant had standard Flemish items on the menu (such as shrimp croquettes and scampi), Mojo is one that the locals flock to for the atmosphere and good food. Mojo, Schaarstraat 4, +32 (0)50 68 05 09. We also found a couple of gems bucking the trend. The Olive Tree, a Greek restaurant just off the Markt, offers traditional cuisine in a modern setting, with genuinely friendly service. The Olive Tree, Wollestraat 3, +32 (0)50 33 00 81. Lotus, Frederika's recommendation, is open only for lunch. It serves generous portions of mostly vegetarian food, bursting with the flavours of the varied ingredients. Lotus, Wapenmakersstraat 5, +32 (0)50 33 10 78.

Overall, Bread&Butter was a wonderful place to stay and one we hope to go back to. We really felt we made friends in Bruges.
Rooms start at Euro 75,-
J. & M. Sabbestr. 39
8000 Bruges
Tel.: (0)50 33.47.26
http://www.breadandbutter.be/

Color of the year 2012 Tangerine Tango

Dance into the New Year with this Vivacious and Appealing Reddish Orange 

Pantone 17-1463 Tangerine Tango

The 2011 color of the year, PANTONE 18-2120 Honeysuckle, encouraged us to face everyday troubles with verve and vigor. Tangerine Tango, a spirited reddish orange, continues to provide the energy boost we need to recharge and move forward.

“Sophisticated but at the same time dramatic and seductive, Tangerine Tango is an orange with a lot of depth to it,” said Leatrice Eiseman, executive director of the Pantone Color Institute®. “Reminiscent of the radiant shadings of a sunset, Tangerine Tango marries the vivaciousness and adrenaline rush of red with the friendliness and warmth of yellow, to form a high-visibility, magnetic hue that emanates heat and energy.”

Over the past several years, orange has grown in popularity and acceptance among designers and consumers alike. A provocative attention-getter, Tangerine Tango is especially appealing in men’s and women’s fashion. Fashion designers featured in the PANTONE Fashion Color Report Spring 2012, including Tommy Hilfiger, Nanette Lepore, Cynthia Steffe by Shaun Kearney, Elie Tahari and Adrienne Vittadini, are incorporating this attractive orange into their spring collections. A fun, lively take on a traditional autumnal hue, Tangerine Tango will surely carry through to fall fashion as well.

A winner in cosmetics because of its versatility, Tangerine Tango is a bit exotic, but in a very friendly, non-threatening way. Add a sultry flair to lips, cheeks and nails with Tangerine Tango. An unexpected eye shadow color, Tangerine Tango is a complementary opposite that flatters blue or green eyes. When paired with brown eyes, it brings out an amber cast.

Energize interior spaces with Tangerine Tango patterned home accessories. Pillows, bedspreads and tabletop accessories in this high-impact hue add spice to any room. Or incorporate Tangerine Tango appliances and personal electronics for an unexpected pop of color. Looking for an inexpensive way to perk up your home? Paint a wall in Tangerine Tango for a dynamic burst of energy in the kitchen, entryway or hallway.

About the PANTONE Color of the Year
The color of the year selection is a very thoughtful process. To arrive at the selection, Pantone quite literally combs the world looking for color influences. This can include the entertainment industry and films that are in production, traveling art collections, hot new artists, popular travel destinations and other socio-economic conditions. Influences may also stem from technology, availability of new textures and effects that impact color, and even upcoming sports events that capture worldwide attention.
For more than a decade, Pantone’s Color of the Year has influenced product development and purchasing decisions in multiple industries, including fashion, home and industrial design, as well as product packaging and graphic design.