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…

Lire la suite
Cook / 14.02.2013
CALISSONS

 

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 ! 

 

CALISSONS1
 

 

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

 

CALISSONS2
 

 

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 !

 

gif-saint-valentin
Lire la suite
Happy friday / 08.02.2013

Happy Friday todos !

I am in a terribly good mood and it is your fault. Yes, your fault because you are throwing all this love to my face and if you are wondering what I do about it, let me tell you that I take it and wrap myself into it. And I enjoy it ! Thank you THANK YOU thank you.

And I’m in a good mood also because of my new hair cut… Who says my-new-hair-cut, says Fred… Of course it is signed by our national Fred! I love the idea that Fred is a rare and precious thing… A bit like a head designer as if I had a pair of Louboutin instead of my hair… Thank you Fred, for your fingers and for the snip of your golden scissors.

But?! You’re gonna ask me, «you cannot do your bun anymore ?!» Well no, and I’m happy about it. With this almost existential question that is «are we cutting or not?» I feel like brand new! My mother (I keep talking about her these days!) sent me this picture of five-years-old me with a bun and a stripped tee-shirt and I thought «it’s crazy because we could take the exact same picture».

 Only, the thing is it kind of scares me in a way… Time is passing by and damn! I’ve had the same hair cut, the same look, the same face for 20 years… And the night after, in a dream that was so introspective that Freud’s beard would straigthen, I was cutting my bun from its base… I feel bad. I call Fred at 8:04 am and he says «we cut baby». And I relive. Just like I was born again (yes, rebirth), a chapter is closing, my hair are flying… I’m crazy ! Have a wonderful weekend ! 

 

 

happy-friday-38
 

Today I’m wearing little cute flat ballerinas from Valensi, red dotted swiss tights from H&M and a pair of red chino pants La Redoute. This look should remind you of another one… A dress bought more than a year ago at Topshop, but so short that I’d rather wear it like a blouse… A DIY kitty bag…mine this time, et Rimmel London lipstick (the Kiss of Love 111 color)…

 

 

happy-fridaycut
Lire la suite