Happy friday / 23.02.2013

Ha ha… Okay, I admit… This post is ready since last night but, who knows why ? Between work appointments, friends crisis meeting, laundry to do and a tiny party for 15 people to organize, I was a little overwhelmed by the situation… I have a real life despite my cyber identity you know… But this appointment on the Internet means a lot to me and I don’t like to give my work late so to make myself up to you, I will spoil you during this weekend and the next week. My theme week is ready and we just have to keep our finger crossed that I have the time to post between brushing my teeth and finishing my book mock-up (I’m almost there…). Next theme Week will be devoted to decoration that I miss a little… I dream of finding a new flat so I can have fun with the walls and other furnitures… Meanwhile I fantasize on Pinterest… Anyway.

A reader mentioned that she would like an «In the Navy» theme Week and I really like this idea… And if you ever want enlighten my head with brilliant idea like this one, I am a taker! I kiss you muchomucho.  And you should stick around today cause it’s possible the my NYC adventures continue a little bit further… 



Today with this freezing weather I wearing steel blue, not to say freezing blue (but don’t worry, my coat was waiting for my in the arms of my photographer)? I am wearing my leather heels La Redoute that I never take off lately… Polka dots tights from Oysho, a micro-skirt embroidered with tiny icebergs by Margarin Fingers, a Paper Case top that I don’t take off often either that is from an amazing recently discovered website Our Wandering Minds, and a metallic blue leather jacket from the space by Bershka, I think it gives a Michael Jackson touch… 

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new-york / 20.02.2013
palette jaune

My kittens,

 I’ve never worked so much that since I quit my job ! It is amazing: every day is a new project with its lot of surprises (and stress!) and the day after is a totally different new game with news things at stake, new client etc… I knock on wood so it lasts ! It is delightful right now and I am up-to-date in all my homework so I can peacefully debrief with you on my express trip to NYC… Lucky me ! I am lucky though, I went there with the Gemey Maybelline team and I can say that I was very impressed, I made myself little and I took half a million of pictures, like a paparazzi who’d be lucky enough to see Johnny Deep french kissing Monica Bellucci… You see


palette rouge

 I felt so privileged during these 4 days… I went backstage, I discovered the secret of street style, I saw amazing collections and I got to watch the Gemey Maybelling 2014 shooting as if it was completely normal for me to be there, with 12 muses that were each more outstanding than the other… I was a mouse with a camera stuck on my face… And the cherry on the cheesecake was that this trip coincided with the one year anniversary of Make My Lemonade… So much ground has been covered since then ! And what a wonderful gift it was for me who are, as you all know, in love with this City… This time I didn’t went through my good addresses for you because I think it was covered with my last trip… 


palette bleu copie


This time I wanted to bring back colors, a whole range of colors. Many of you were asking me what was inspiring me, well it’s ALL of this, the detail of a red light standing out against a taupe wall, a pair of cosmic sneakers, the gradation of lipstick on a magazine’s page… I am a real sponge… And what about you ? Where do you find the inspiration ? I come back to you soon with more posts about this trip, I have addresses for men this time found by the amazing Hana May ! And I also want to show you my pics from backstage and the street style madness…

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Cook / 14.02.2013


My little kittens, I’m over the moon right now, I’m back from NYC with my lover. I know it’s crazy, it was 4 days of excitation, 4 days of intense fashion week, of crazy encounters backstage and of amazing pictures ! But I will quickly come back to it…

I initially wanted to put this recipe in a Diamond Shape theme week (smart right?) but I think colors are great for the occasion and if you put two Calissons together it kind of forms a heart… I clearly am on a cheesy mood… I know I know, I can already hear you saying that Valentine’s day is a commercial occasion but I like to tell to my people that I love them and I wanted to do something special… Especially after the avalanche of love that I had following my last 3 posts ! I wish you as much love as it is possible to receive, you have no idea how much your little words reach me! I come back to you really soon with lots of answers to many of your questions of which some made me laugh so hard… Thank you again… And without further delay the Calisson of Love recipe ! 




To make 20 or so Calissons, you will need:

  • –  150 g almond powder
  • –  100 g powdered sugar
  • –  100 g dried apricot
  • –  50 g crystallized ginger
  • –  75 g crystallized melon
  • –  2 teaspoons orange blossom
  • –  2 teaspoons apricot marmalade
  • –  A sheet of unleavened paper




For the dough: Start by taking your blender and making sure it is very sharpened otherwise your task will be very complicated, really… So while your asking everyone of your neighbor for a sharpened blender, mix together the almond powder and the powdered sugar on the baking tray and leave it to dry for 30 minutes at 120°C medium height. Meanwhile cut the crystallized fruits in little pieces. Then put them in the blender and start it at full power! When you have a thin and super sticky sort of fruit jelly, add the orange blossom and blend again. Once your almond and sugar mix is dry and cool, add it to the blender and blend for aprox. 1 minute. You will have a homogeneous dough that will peel away from the blender by itself.

Put your unleavened paper sheet on a straight and dry surface, the square-patterned side on the surface, and put your ball of dough on it and uniformly flatten it to have a 0.5 cm layer. Let it cool for at least an hour. After that time cut your Calisson with a punch or small knife.

 For the frosting it’s easy. Gently mix 35 g of white egg with 160 g of powdered sugar. You are free to add food coloring or not… And you only have to coat the top of your Calissons with a butter knife and to smooth their sides with your finger. Leave it to take to an hour in a dry place and enjoy ! Happy Valentine’s day !


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