Inspired by past trips to Japan I tried some Gyaru inspired make-up last week.
This look is harder to achieve than I thought it would be. I have some work to do if I want to wear it again. I especially need to practice the under eye application. It seems I’ve just mastered lashes on my upper lash line; adding some to the bottom was a real challenge.
Like my faux Moley mole. Shhh don’t tell anyone.
Last Saturday I attended the Ottawa Vintage Show held this year at the Ottawa Convention center. I scoured the halls of with hundreds of other fashionable men and women hoping to find a new treasured item in amongst the stalls.
Take a look at the new additions to my wardrobe:
My new fox fur headband. I named him Oscar.
Bling Bling. I’m planning on wearing these puppies for New Year’s. I think they will look divine when paired elegantly with Champagne.
New silk scarves. The Top one is a Museum of Modern Art scarf. The bottom one is an Yves St. Laurent scarf.
The event was so fun. It was hard not to snatch up everything that caught my fancy. I was almost tempted to buy this….
A Mink jacket. Wearing it felt like being in a Ton-ton – or I guess what I would imagine that was like for Luke.
I will not miss the Ottawa vintage show next year!
I recently had the pleasure of doing the hair and make-up on a photo-shoot for the Marcelle Bénédicte line.
The experience was lovely. The talent in front and behind the camera was stunning and a real treat to be a part of.
For the Spring/Summer 2013 collection, Émilie Parisé, the designer behind the label, was inspired by time spent in Paris and Taïzé.
Here are some beautiful pics from the shoot – don’t they make you crave spring!
Clothing from: the Marcelle Bénédicte Spring/Summer 2013 line (these pieces will be part of fashion event ‘Passport to Paris’on April 27th, 2013 )
Photos by: Greg Amponsah
Jewelry by: Mary Eng
Hair and Make-up: Me
Only a couple more months on winter until we can sport beautiful designs like these again!
Hope your looking forward to spring as much as I am 🙂
I was lazy last night. I did not plan my meal in advance, so I was forced to forage on the fridge for meal ideas.
Carrots seemed the logical choice to accompany my open faced sandwhich. And they were also the only veggie I had in my fridge. My BF also just bought a huge (think 3 pound) bag of walnuts. Turns out carrots and walnuts taste pretty delicious together.
Sweet and Savory Roasted Carrots
– 2 large carrots
– 6 cloves of garlic
– 3 tbsp of chopped walnuts (un-salted)
– salt and pepper to taste
– 2 tsp of sugar
– 1 tbsp lemon olive oil
1. Wash and peel your carrots. Cut them into about 1 to 2 inch pieces.
2. Remove the skin from 6 cloves of garlic. Leave clove whole.
3. Place carrots and garlic in a baking dish. Toss with lemon olive oil and add some salt and pepper to the mix. Toss again.
4. Place in the oven at 450 degrees fahrenheit for 20 mins.
5. Remove your baking dish from the oven and add your walnuts and sugar. Toss the contents of the baking dish, allowing the sugar to mix with the heated carrots and oil thoroughly.
6. Place back in the oven for another 5-6 minutes. The goal here is to let the walnuts brown a little.
Voila. Yummy goodness.
I love kale. I only recently discovered this mighty leaf. A friend served kale chips at a party and I was a hooked.
But at 8 dollars for a bag of kale chips I knew I’d have to learn how to make them myself.
Here is my quick and easy recipe for Lemon Pepper Kale Chips.
– 1 bunch of Kale
– 3 tbsp. olive oil (lemon flavor but you could use any flavor)
1. Wash your kale. Tear the kale into large pieces omitting the spine of the leaf (keep in mind they shrink drastically when cooked).
2. Dry kale.
3. Place dry kale in a large ziplock bag. Add 3 tbsp of lemon flavored olive oil to the bag.
4. Shake the closed ziploc bag to coat all the leaves evenly. You might have to use your hands to help smooch them all together.
6. Place coated leaves on a baking sheet.
7. Lightly pepper the leaves. Remember they shrink up when cooked so you don’t want too much pepper.
8. Bake for 5 mins at 410 degrees Fahrenheit (or until leaves turn a deep green/brown shade).
Enjoy! Nom Nom Nom.