Dec 26, 2010
Dec 12, 2010
The crystal and bullet necklaces are the most popular items of her line but as a ring addict myself I wouldn't mind owning the first piece below. Who am I kidding, I'd love to have every single thing from her line and then maybe I'll become a convert and believe in the healing and mystic powers of the gemstones... ^^
Dec 9, 2010
Dec 5, 2010
Dec 3, 2010
Premiere: 6th of January 2011
Dec 2, 2010
Dec 1, 2010
Nov 28, 2010
Photo: private, Quote: Seensucht
Nov 25, 2010
If a little dreaming is dangerous, the cure for it is not to dream less but to dream more, to dream all the time
I'm still addicted to black tea with coffee cream. Here I'm having a cup of tea at the Fotomuseum in Winterthur, Zurich.
Nov 24, 2010
I made some with pistachio and some with almond crust, the flavor of the dried cranberries adds a fantastic tang to the cookies. Needless to say these sablés will make my whole apartment smell delightfully cozy again some other time…
UPDATE: translated recipe
170g softened butter
125g white sugar
2 egg yolks
2cc lemon juice
190gr all purpose flour
110g almond powder
110g dried cranberries
a handful minced pistachios or almonds for the crust
Cut the softened butter into pieces and beat it with a wooden spoon in a large bowl until creamy.
Pour in the sugar and beat energetically until it’s well incorporated with the softened butter.
Add the egg yolks and the lemon juice and beat until it’s mixed well with the other ingredients.
Add the sifted flour and the almond powder, mix only until incorporated with the wet ingredients but avoid overworking the dough (it would make the cookies harder during the baking process).
Add the dried cranberries by hand and mix them to share out equally.
Divide the dough in two pieces and form a roll.
Put the minced almonds/pistachios onto an aluminium paper and roll the cookie dough, elongating it to a lenght of 20-22cm. Repeat likewise with the second roll. (I used pistachios for one roll and almonds for the other.)
Wrap the dough rolls into aluminium paper, making sure the ends are closed tight. Put the rolls into the fridge, leaving it there for several hours, preferably over night (that’s what I did). You’ll see that the dough will be really firm and ready to be cut the next day.
Preheat your oven to 180°C. Put parchement paper onto two baking trays.
Unpack one roll from the aluminium paper (keep the second one still in the fridge) and cut it into 5-6mm thick slices. Put the slices onto the parchment paper, making sure there is enough space between the cookies (they spread a little).
Bake the cookies for about 12 minutes depending on their size and the temperature of your oven, until the edges are lightly toasted. Leave them on the tray for a couple minutes before transferring them onto wire racks to cool completely.
Nov 21, 2010
Below are some pictures we took at the showroom earlier this week. We were especially fond of the foggy colored pieces we look forward to adding to our wardrobe come spring!
Nov 20, 2010
I'm in love with these bags ever since I saw the collaboration line of Sofia Coppola and Louis Vuitton. Past October they extended the collection: smaller sizes of the original SC bag, calf leather in two new colors, suede calf leather in a new hue.