Saturday, February 28, 2009

Budget Bridal Attire

Wedding Attire.

So you just got engaged and you started buying all of the bridal magazines with page, after page, after page of lovely gowns to drool over. Then you start looking up the price tags of those lovelies and your heart sinks a bit. It happened to me. I fell in love with every big name in the business...but couldn't stomach spending more than 2 months rent on a dress.

I was lucky enough to find my dress at a sample sale. This is always a good avenue to try...but sometimes the repair and alterations bring the overall cost right back up to ridiculous.

But there is good news for you new brides-to-be. I've been noticing that a lot of my go-to cocktail dress designers are starting to include many more options that would be perfectly acceptable for a wedding great prices. Below are some of my favorites that I've found recently that range from $250 - $700. So don't forget to think outside of the box when shopping for your dress. Your pocketbook will thank you!

Aqua - $248
Vera Wang Lavender Label - $695

Friday, February 27, 2009

Savvy Splurge

Etsy Find.

There are few things that I love more than a spa day. I have my favorite spots in Manhattan that take me away from the rat race and allow me to escape to a soothing, lovely-scented, relaxing paradise. But because I have yet to pick those elusive Mega Millions numbers, I cannot indulge in the spa as often as I would like. So instead, I'm seeking out products that will transform my teensie bathroom into my own little getaway.

As you have probably gathered, the Hip Hostess ladies are big on packaging. I like my products to smell good, work well, and look gorgeous. Normally that comes with a hefty pricetag...but we found another Etsy gem. Sweet Petula has a wonderful assortment of bath products from soaps, to salts, to lotions...and everything is packaged just beautifully. I think they would make a lovely addition to any home spa - aka bathroom. And at very affordable prices, I won't feel the least bit guilty about my indulgence.

Thursday, February 26, 2009

Go Bananas


I know, I know, food again. But these are so cute, I couldn’t resist. I am a sucker for a dessert in a jar and when it is a childhood favorite what could be better? Hip Hostess has served chocolate mousse in a jar complete with a lid and ribbon which gets a great response and is perfect for a bridal or baby shower. I can’t wait to try this recipe from Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook as an alternative. I love the bright color, the Nilla wafer polka dots and the meringue topper pulls the whole look together.

Banana Pudding

3/4 cup sugar
1/3 cup cake flour
1/4 teaspoon salt
4 large egg yolks
2 cups whole milk
1/2 vanilla bean, split or 1/2 teaspoon vanilla extract
Freshly grated nutmeg
1/2 inch piece of cinnamon stick
Vanilla wafer cookies (good quality)
4 medium bananas, peeled and sliced

4 large egg whites
1/4 teaspoon cream of tartar
5 tablespoons sugar
1/2 teaspoon vanilla extract

Bring 2 cups of water to boil in heavy bottomed saucepan over medium heat. In large stainless steel bowl, whisk together sugar, flour and salt. Whisk in egg yolks, followed by milk, vanilla bean, nutmeg and cinnamon. Place bowl over pan of water and cook, stirring until mixture is thick and coats the back of a spoon, 12-15 minutes. Remove from heat. Remove cinnamon and vanilla bean. Rinse vanilla bean and reserve for another use. If using vanilla extract, stir it in now.

While pudding is still warm, layer cookies, bananas and pudding in 1/2 pint canning jars or ramekins.

Preheat oven to 425 degrees.

Whisk egg whites in electric mixer on medium speed until frothy. Add cream of tartar and slowly increase speed as egg whites become opaque. Add sugar 1 tablespoon at a time. Add vanilla extract. Whip until whites form a soft peak. Spoon meringue over warm puddings, sealing it to sides of jars.

Bake puddings for 4 minutes or until meringue is puffed and brown. Cool on rack for 20 minutes, then refrigerate for 2 hours before serving. Yield: 8 servings.

Wednesday, February 25, 2009

Cool Find.

I ran across Patricia Zapata's work while browsing her online store, A Little Hut which features unique hand-cut paper art, illustrations, calendars, and cute packaging. Patricia also owns and operates Zapata Design, and I am very excited that she has written a book called Home, Paper, Scissors which promises tons of DIY info and is available for pre-order now. I love the paper bowls on the front cover.

What caught my eye were the alphabet flash cards. The design is simple yet the illustrations are adorable. The best part is it is available for download for $8.00 which is a very affordable way to decorate a nursery. Check it out.

Tuesday, February 24, 2009

Baked Bundles of Joy

DIY & Food.

As a Hip Hostess, I believe that it is the little unexpected special touches in any event or evening that your guests will remember. One thing that I love to do is put together a pretty little package of treats as a parting gift. Who wouldn't like that? It combines two of my favorite things - pretty packaging and food. And the best thing is that it's super simple and cheap to make.

Mini Linzer Tarts in an Origami Favor Box.

Favor Box (originally from Martha Stewart Living).
1. Cut book weight paper to the following 2 sizes: 8 1/8" (for the bottom) and 5 13/16" (for the top).

2. Fold the corners of each square toward the center, using a bone folder or other thin blunt tool to make precise creases.

3. Fold one side of the bottom 1 1/4 inches toward the center; crease and unfold. Repeat for other three sides. Do same for lid, folding each side in 3/8" inch.

4. At each corner of bottom and lid, fold diagonal crease that bisects the small square created by previous folds.

5. Unfold the two opposite sides. Refold remaining two sides of square along crease so they stand upright and form two walls of box.

6. Fold up third side, tucking diagonal corner folds inward against it; wrap third side over folds; lay in place. Repeat for fourth side. Glue points together at the center.

Linzer Tarts

3/4 pound unsalted butter at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
Ice water
3/4 cup good preserves, raspberry or strawberry look great
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together, you may have to add a little bit of ice water. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/4-inch thick and cut 1 1/2-inch rounds with a cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or flower shaped cutter. Place all the cookies on an ungreased baking sheet lined with parchment and chill for 15 minutes.

Bake the cookies for 10 t0 12 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.

Monday, February 23, 2009

What is a Pummelo?


On Saturday night, my husband and I entertained one of our long time friends who is of Indonesian descent and has recently moved from NYC to Detroit. He mentioned that one of the things that he misses about NYC is the ease at which one can acquire foods from the East.

He specifically missed that Pummelo’s are in season now. When he said this I didn’t let on that I was completely baffled….Pummelo? But as any good host I started researching and below is what I discovered.

This round-to-pear shaped citrus fruit looks like a very large grapefruit but is sweeter, without bitterness. It's often firmer fleshed and less juicy than its more common relatives. Inside the smooth, golden yellow skin, the fruit is buried beneath a very thick layer of spongy white pith. Remove this layer, then peel away the thick membranes encasing each segment. The flesh may be pink or white, and its texture varies in different fruit. Sometimes it is so firm that the segments readily fall apart into separate juice sacs, or it may be almost as cohesive and juicy as a grapefruit.

We served the below salad as a first course and the result of the sweet, tart citrus, complementing the garlicky spinach was definitely a hit.

Sunkist Citrus Scampi
Serves 4

12 Sunkist fresh orange segments
12 Sunkist fresh lemon segments
12 Sunkist fresh pummelo segments (use Sunkist grapefruit segments when the pummelos are not in season)
20 Raw, large shrimp, peeled, deveined, tails on
4 tablespoons Butter
4 tablespoons Olive oil
2 teaspoons Garlic, minced
8 cups Baby spinach leaves (Sunkist Citrus Scampi can also be served over 1 cup rice)

Take shrimp and butterfly them, slicing down the back and almost in half. This will make the shrimp curl when cooking.

Melt butter and olive oil in skillet over medium heat. Stir in garlic and shrimp.

Cook shrimp 4 - 5 minutes until they turn pink and tails curl.

Add Sunkist fresh orange, fresh lemon and fresh pummelo segments to pan, and stir gently to heat through.

Place baby spinach leaves on serving plate. Arrange shrimp on top of spinach. Pour garlic butter with Sunkist fresh orange, lemon and pummelo segments over shrimp.Serve immediately.

Saturday, February 21, 2009

Amuse Bouche


An amuse-bouche [uh-MYUZ-boosh] is a single, bite-sized hors d’œuvre. The word amuse-bouche is a French expression, literally translated “mouth-amuser”. And no wonder this appetizer is a snappy, single bite creation which combines intense taste sensations in an artistic form.

Amuse-bouche is different from your typical hors d’oeuvres. It is most often offered when guests are first seated at the table. Not only does this offer guests something to taste while waiting for the dinner but also sets the ‘flavor’ of the evening. The amuse-bouche should compliment the dinner, as well as, give guests a sample of the quality of the meal to come.

Amuse-bouche concentrates on flavor often combining simple, intense flavors alongside rich, multi-faceted ones. The focus is on savoring and appreciating the full flavor of a single bite, much as you savor the intensity of a shot rather than having a full cup. The amuse-bouche can be a combination of bite size, single ingredient bites arranged artfully on a plate or a combination of flavors offered as one serving on a Chinese spoon.

This is a hip way to start any event, no matter how large or how small. Check out this recipe provided by The Skinny Gourmet.

Friday, February 20, 2009

Southern Comfort

Table Decor.

While perusing the internet I ran across this great photo layout by D Magazine. The thing that struck me about this table was that I immediately wished I was seated around it with family and friends. A point that is often overlooked, the table setting should be more about the feeling you want to create for your wedding or event and less about the perfect $50.00 water goblet. The table below is put together very creatively using touches from around the home and natural textures. I love the chalkboard chargers ($12 each/RSVP Soirée) but you could also use inexpensive plates from a flea market or tag sale and cover them with chalkboard paint for the same effect. The sapling giveaways ($1.85 each/ are inexpensive, super cute and drive home the nature theme.

This is a great concept that can be easily adapted to any space or table size. Even if the beautiful rustic, country church was not in the background, your guests would imagine it there with this table setting.

Thursday, February 19, 2009



Oh Regenboog Wostyntje! No, I did not just sneeze...I was just pining for another Beligian beer with which I have become smitten.

At a recent trip to the ultra-cool Huckleberry Bar in Brooklyn, I took a detour from their inventive cocktails towards their beer list and came up with another winner. The Regenboog Wostyntje is a Mustard Ale with a slight bitter finish. And don't let the "mustard ale" title scare you like it did for me at won't take a sip of this and be thinking French's or Gulden's. Instead there is a slightly spicy note to it that would be perfect with a dinner of hearty meats - think bratwurst, sausage, steak. Add it to your grocery list, you'll love it!

Wednesday, February 18, 2009

Crib Creation


The economy is in the tank and now you are spending a heck of a lot more time at home to save some cash. If you are going to be on a self-imposed house arrest, you might as well spruce up the place a bit. So today, we are going to do a little decorating DIY on a tiny budget.

In design, you can make bold impacts in many different ways - repetition, color, scale, etc. Today we're going to focus on scale. This is a sample of a piece of artwork that I created for my cosmopolitan crib, using a picture that I took of the street sign on our block:

All it takes is a little Microsoft Powerpoint know-how, a printer, and some foam core to make your own version. Here's how it's done:

1. Take a day to wander around your neighborhood or city, snapping detail shots of things that you love. It could be architecture, nature, furniture - whatever inspires you. **Note: most digital cameras have settings that allow you to choose higher resolution images. You will need to shoot the highest quality that you can.

2. Choose your favorite image.

3. Measure the portion of the wall that you want to work with so that you have a range of where you want the overall size to hit.

4. Using Microsoft Powerpoint, open up 2 different presentations.

5. Format the first presentation size so that it is the overall size that you want the picture to be (minus a couple of inches for the gaps between sections). Mine is 36"x36".

6. Insert the image into the large presentation. Resize it so that it fills the entire presentation area, you may have to crop the image a bit to make it fit eactly. Save. 7. Now, open the second presentation and format the size so that it equals the module of each section of the overall picture. Keep the module under whatever size sheet of paper you can print on your printer. In my case, I would do 9" x9" sections, because my Kinkos can print on 11x17 sheets of paper at no upcharge.

8. Go to Presentation #1 and copy the image. Go to Presentation # 2 and paste the image. DO NOT RESIZE the image. You may have to adjust the zoom so that you can see the entire screen best.

9. Move the image so that the upper left corner of the image lines up with the upper left corner of the presentation frame. Crop everything that doesn't fit into this box out of the picture.

10. Now open a duplicate slide. Shift the image to the left so that the upper right corner of the image lines up with the upper left corner of the frame (I made the frame gray so that you could best see this). Using your crop tool, uncrop the right side of the image by dragging it across to the right side of the frame. You then go back to the left side of the image and use the crop tool to drag it to the left side of the frame. This will leave you with the second horizontal section.

11. Using this theory, repeat step #10 until you have a Powerpoint presentation that contains 1 slide for each section of your artwork. If you lose track of where you are in the overall picture, you can always refer back to Presentation #1 where you have it cropped and saved.

12. Print Presentation #2.
13. Mount these pages onto foam core using a glue stick or rubber cement.
14. Cut the foam core sections.
15. Hang on your wall leaving between a 3/4" - 2" gap between each section. Keep the gap uniform throughout. You can use heavy duty double stick tape to hang foam core.
16. Voila! Decorating Drama on a Dime.

In my apartment, I framed each section using record album frames. It isn't necessary if you are trying to keep to a strict budget, but it is an option.

When cutting the foam core, it is extremely important that you use a sharp blade. No need for a fancy cutting tool: just an Exacto knife, a metal straight edge, and a cutting board will suffice. Cut towards you, not away. You will have more control that way. Let the blade do the work for you - don't push down too hard. It should take 3 or 4 passes over a side to cut through. And you might need to change your blade once in between all of the cutting to keep it sufficiently sharp.

Tuesday, February 17, 2009

Cake with a Purpose

Fat Tuesday Recipe.

Fat Tuesday will be celebrated on February 24th this year. I like to celebrate Fat Tuesday because when else do you have an excuse to have a good time on a Tuesday. Tuesday is generally a pretty uneventful day in the scope of your week. Why not jazz it up with an excuse to eat cake in a quest for good luck.

Stemming back to the 1700’s, King Cakes are the traditional celebratory cake of the Mardi Gras. Originally King Cakes were served at Mardi Gras Parties and baked inside the King Cake was a dried bean or a plastic baby. The lucky finder of the hidden surprise is to enjoy good luck for the coming year, and is expected to bake the cake for the next Mardi Gras.

King Cakes are decorated with three colors: green (represents faith), purple (justice) and gold (the voice of power). Tradition, hidden surprise, calories versus luck for a WHOLE year, fun on a Tuesday, what more could you ask for?

Cream Cheese filled King Cake

2 1/4 teaspoons yeast or 1 package instant yeast
1/2 cup milk
1/4 cup butter softened (1/2 stick)
2 tablespoons sugar
1/4 teaspoon salt
1 egg, room temperature
1 teaspoon nutmeg
grated zest of one lemon (1 tablespoon)
2 1/2 cups flour

10 oz. cream cheese
1/4 cup sugar
1 teaspoon lemon zest
1 teaspoon vanilla

2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla
colored sugars (green, purple and yellow)

1. Heat milk to 105-110 degrees in a small saucepan over low heat. Place milk in the bowl of a standing mixer, add yeast and stir to combine. Allow milk mixture to rest for about 10 minutes or until frothy.

2. Beat the egg in a small bowl and add to milk mixture. Then add 2 1/2 cups flour a little at a time, butter, sugar, salt and lemon zest. With the dough hook on low speed, mix until dough comes together. The dough will be slightly sticky, not too wet. If the dough seems very moist you may add up to 1/2 cup additional flour 1 tablespoon at a time. I suggest trying a little less flour as you will work some in while kneading.

3. Transfer dough to a lightly floured surface and knead for a few minutes until dough is soft and smooth. Place dough in a lightly oiled bowl and cover with a towel or plastic wrap. Allow dough to rise in a warm and draft-free place for about an hour, or until doubled in size.

4. Make filling by beating the cream cheese, vanilla, and sugar together with a mixer until fluffy then set aside.

5. Lay dough on lightly floured surface, punch down and roll into a 20" by 10" rectangle. Spread cream cheese mixture evenly on one half of the dough, then fold other half over to cover. Pinch dough together to seal in cream cheese. Make a ring and pinch ends together, the ring can be a circle or oval. Place on a parchment lined cookie sheet, cover loosely with plastic wrap and allow to rise for 45 minutes.

6. In 375 degree oven bake king cake for 20 minutes or until slightly browned. Remove from oven and set a side to cool. Add the bean at this point by making a small slit underneath the cake with a paring knife.

7. Mix icing ingredients together and whisk until smooth. Drizzle icing heavily over king cake, and while still wet, sprinkle with colored sugars.

Monday, February 16, 2009

President's Day

In honor of President's Day, I plan to save some paper presidents by relaxing at home and watching some of my favorite White House movies - The American President, Dave, and Air Force One. I hope many of you have a 3 day weekend too!

Saturday, February 14, 2009

Happy Valentine's Day and FNUE Contest Winner


We hope everyone has a wonderful Valentine's Day. Eat lots of chocolate and heart-shaped only happens once a year!

And now for the winner of our FNUE contest. After a random drawing, here is our winner:

Almost Mrs.White said...
I really like the daisy post earrings. So pretty!

Congrats! And for everyone else, don't forget that FNUE is offering a 14% discount through the end of today.

Friday, February 13, 2009

Cheese Pairings


Fun Fact: For every 5 people in Wisconsin there is 1 dairy cow.

I found a cheese lovers paradise site. It’s called the “Wisconsin Cheese Cupid,” the new cheese and adult beverage pairing site which is run by the Wisconsin Milk Marketing Board can be helpful with any kind of cheese. The way it works is that you pick a category of drinks (red wine, white wine, beer, liquor) and then select a sub-category (brandy, port, scotch) and the “Cupid” produces a collection of complementary cheeses for your beverage of choice.

This site has a bit more simplistic cheese than I prefer, being as I like my cheese hard to pronounce and a little on the smelly side. But it is easy to use and will point you in the direction of what genre of cheese to lean towards. It is a great tool to use if you tend to be stuck in a Cheddar rut. One suggestion is to put your computer on mute to avoid the creepy female voice over.

Thursday, February 12, 2009

Iron Chef Cooking Party

Party Idea.

The economy is forcing everyone to be a little more creative with entertaining these days. Many people get anxious thinking of hosting parties, between the shopping, cooking and clean up, where is the enjoyment? Well Hip Hostess has come up with a way to enjoy your own party and make sure everyone is having a great time as well. The Iron Chef Cooking Party! This party will allow guests to flex their creative muscles and bond, while attempting to out-cook the opposing team.

Unless you have a kitchen as large as The Iron Chef, I would suggest giving each team an allotted time slot for strategizing, prep, cooking and clean up. The remaining teams then follow in course order with the same allotted time. The best thing to do is pick an easy theme such as Mexican where the same ingredients can be used for many different dishes and this allows you to stretch the budget.

I would lay out the pre-measured ingredients beforehand so that people can take in the ingredients and start formulating a plan from the moment they arrive. Each guest then chooses a number to tell if they will be part of the appetizer, main dish or dessert. Each team will then be allowed to choose "X" amount of ingredients from the pile to begin their dish.

For the all important added twist, you can include a secret ingredient which must be used in each dish. Provide a way to keep dishes warm until the end of the competition. Once everything has been completed and the dinner is ready to serve, guests will get ballots to rate each dish on a scale from 1 to 5. Allow a little extra room in the budget for some cute prizes.

If you are providing the food and the entertainment, guests are always happy to bring an adult beverage of their choice. The host is then only responsible for buying the ingredients. And after choosing a theme, this should be your easiest shopping list ever…just cross reference a couple of recipes for common ingredients. An example would be tortillas which could be used in quesadillas as an appetizer, Burritos as a main dish and Mexican dessert tortillas with ice cream. The guests will take care of the cooking and the clean up and everyone will have fun doing it. Now that is my kind of hosting!

Wednesday, February 11, 2009

Minty Makeovers


You asked for it, and now you're going to get it. Hip Hostess has some Wedding DIY's coming your way over the next few weeks. Here is our first:

One of the things that I personally struggled over during my wedding was what to include in the restrooms for "convenience items." In the beginning, I had dreams of setting up trays of my favorite Molton Brown soaps and lotions, plush hand towels, etc. As time went by, I realized that it was more practical to invest my "soap money" elsewhere. But I still wanted to add a special aethetic touch while providing a convenient surprise for my guests. I decided on Decorative Dinner Mints - they are very inexpensive, very easy, and always welcomed.

Shopping List

Dinner Mints - A 2lb tub of Starlight Mints is less than $10 and contains about 180 pieces
Tissue Paper
Ribbon - I like grosgrain
Glass Container

1. Figure out how many layers of tissue it will take to cover your mints without the mint showing through - this will vary based on the color that your choose or the opaqueness of the paper. In my case, it was 4 layers.

2. Cut tissue paper into squares approximately 3 1/2 times the size of mint. For Startlight Mints, this is 3.5".

3. Fold the tissue over the mint and then lightly twist the ends to hold shape. This will not look perfect, it's ok.

4. Keeping the ribbon on the spool, tie a small bit of ribbon around one side (no need to knot). Cut off at desired length and then repeat on other side. Do not attempt to pre-cut ribbon into small lengths, it ends up being more difficult to handle, more frustrating, and inevitably more wasteful.

5. Fluff the ends a bit. And place in a glass container for your guests to enjoy and admire.

Important things to note:

When possible, buy ribbon in complete spools because you'll reap a considerable discount. Consider all of the projects that you might be able to use it for - from gift wrapping, to programs, to favors. I purchased mine from MJ Trimmings and by purchasing a complete spool, I got 50 yds for the same price that I would have paid for 30 yds at regular price.

For a glass container, ask your venue if they have an extra vase or bowl that you can use. If not, try dollar stores or the sales racks at discount retailers for options that you wouldn't mind leaving behind. I was able to find my vase for $5 at Target in between seasons.

Though this may seem like a small, inconsequential really does make a big impact for so little money. I had many guests make a special point to mention what a lovely touch it was. And even my husband, who made fun of me as I put these together during a Rock of Love Marathon, quickly came around when he saw the finished product.

Tuesday, February 10, 2009

Tablescape Guidelines


Is there anything else that makes quite an impact as much as beautiful table setting when entertaining? Everybody dreams of having the perfect table settings, but just like anything else it takes a little practice, creativity and some basic principles. As most of us don’t have a plethora of different and interesting objects or dishes at our fingertips, we often have to compromise to achieve the look we want.

With a degree in Interior Design, Amber is Hip Hostess’ resident designer. This is lucky for me since I often go to her for advice on the design aspects of our events. Through the years, I have picked up a couple “tricks of the trade” from watching how she designs in numbers, heights and dimensions. It dawned on me that most people don’t have an Amber and it might be helpful to have some guidelines. I hope the below proves helpful when you are having guests over for dinner, planning your centerpieces for your wedding or even when designing your home entryway.

* Select items for your tablescape based on the size and scale of the table surface.

* Select an odd number for your composition; an old rule of thumb is that groupings of 3, 5, 7 or 9 is more pleasing to the eye than even number groupings.

* Layer items, similar to how an artist creates a scene, with a background, middle ground, and foreground .

* Use household objects like hardcover books or boxes as pedestals to elevate objects.

* Use both highs and lows to give dimension and depth

* Vary some of the textural elements in the tablescape - light/dark; shiny/matte; curves/straight lines.

* The most important guideline is to use your own personal treasures, things that inspire you, to create your own tablescape masterpiece.

Monday, February 9, 2009

Gift Giving.


When I first saw these Nobuhiro Sato unorthodox concepts I was very impressed with the overall detail and the fact that this simple planter applies to so many people’s lives in different fashions. It’s perfect for someone who just moved into their first home or apartment. Or your gift receiver could be tied someway into architecture, gardening, design, real estate or maybe you just like cool, unique things. It is also not too feminine and not too masculine. I could go on and on here. What it boils down to is that the Mini Concrete Buildings available at Pull + Push are the perfect gift! Not only do I want to share this incredible find with you but I also want to be able to tell my husband that the new awesome planter sitting in the window sill was needed for research….wink wink.

Saturday, February 7, 2009

Fashion Inspiration


I don't know about the rest of the world, but I find that chasing trends can be exhausting. And quite frankly, not all trends are created equal - you will never catch me in high-waisted jeans because my derriere would look like the size of Texas.

So while I thumb through the obligatory fashion mags at home or at the nail salon, I find more inspiration from some great blogs. I've swooned over the Sartorialist and This is Glamorous many a day. And I was thrilled to recently come across Garance Doré!

This delightful blog features not only fantastic photography of stylish people that cross her path, but it also highlights her amazing fashion illustrations...for which I have a particular penchant. So go ahead and take a few minutes to browse the Garance Doré blog. You'll feel more stylish right away. --a