Young Frankk

Young Frankk is a jewelry line designed by Christine Young and based out of Richmond, VA. I thought her SS14 lookbook was stunning. Although the clothes are modern and the jewelry is inspired by geometric organic shapes, this collection of photographs reminded me of a bygone era, with “effortless” elegance at its core. 

 Photography Cameron Charles Lewis

 Model Diane Nguyen

 Clothing provided by Willow Knows

Some of my favorite pieces from the SS 2014 collection are the condure ring, the kin necklace, and the slash cuff.

While shopping for jewelry I got to thinking about the “age old” question of how to organize it. Mine is in a heap of a mess in a drawer which results in me wearing a limited sampling of what I have because its what I can easily find.  So I scoured pinterest for ways to organize and display jewelry and came up with my top 10 to share.

1) by Gaby The Vault Files, 2) by Jennifer of Dear Lillie

3) Why Don’t You Make Me, 4) Visibly Moved, 5) A Pinch of Lovely

6) Better Homes and Gardens, 7) Mona Luna

8) Style by Emily Henderson, 9) Maiedae and 10) Miss Renaissance 

Which ones your favorite?

12 Dolla Florals Vol 2

This week I used yellow button pom chrysanthemums, magenta chrysanthemums, and orange tulips.

I tend to pick pinks, whites, and purples so I thought I would try something different.

Nuts about Bananas and Nuts

I finally actually did something with my overly brown bananas instead of just throwing them away! So yes … I’m yay-ing myself. But I think they turned out pretty well and this is coming from someone who loves cooking and fails at baking. I don’t know if I just mess with things too much or what but I’m going to keep on trying and this was a little banana nutty triumph.

You will need:

Start off by preheating the oven to 350 degrees and coating your muffin pans with some cooking spray.

Blend oil and brown sugar together then slowly beat in bananas, egg, and egg white. In a separate bowl mix together the flour, cinnamon, baking powder, and salt. Fold in about half of the flour mixture. Add and stir in the soymilk followed by the rest of the flour mixture and nuts.

Divide batter into the muffin pans filling each cup about 3/4 of the way full. Bake until a toothpick inserted into the muffin comes out clean, about 15-20 minutes.

Let the pan cool before removing the muffins.

and then … eat … yum

Recipe adapted from weightwatchers

 

Lena Dunham Does Vogue

Just saw this… i’m a bit late but what a great introduction to some iconic Vogue Covers!

um …. plus you can learn the dance…

 

Dreaming of a Getaway

Gray Malin’s creative compositions inject a sense of fun and serenity into a space. I could get lost in a photo… fantasizing about sitting on one of the beaches featured in his series “La Dolce Vita.” I can just imagine a tapestry of noise … the low hum of hundreds of voices, music from a portable speaker in the distance, and the consistent crash of a wave as the background to an amazing array of color and the feeling of being exactly where I want to be. Here are some of my favorite photos from the Deco Collection which includes the “La Dolce Vita” and “Art Deco Miami” series.

 

All images via Gray Malin

 

 

12 Dolla Florals

I’ve recently realized how much I enjoy having some fresh flowers around, but this could become an expensive habit. Fortunately, my local grocery offers three for twelve on certain flowers. So I’m going to try and make a floral arrangement a week for $12. This week I used white tulips, purple/blue delphiniums (we all see colors differently and potentially people are out there with super human sight), and some pink roses.

Mixtape 1

 

Esben Jensen

Fettuccine with a Veggie Ragù

I came across this recipe and had a bunch of pasta already in the pantry so I went with it and am so happy I did. This recipe made a whole lot more than my box of pasta needed so now I’m thinking I might ribbon some zucchini toss it in pesto and serve a dollop of the ragù on the side.

 

The Recipe Calls for

First, chop the eggplant into 1 inch pieces, salt, and allow to “sweat” in a colander for about 30 minutes. Now as to whether or not “sweating” your eggplant actually does anything is up for debate. As far as I understand larger eggplants tend to potentially be bitter, salt draws water from the eggplant and with it the bitterness — I was using a large eggplant — hence I sweat the thing.

Next, heat the oil in a non stick skillet. Sauté the onions and garlic until the onions appear translucent. Add the rinsed eggplant and celery and cook until soft. Toss in the carrot, pepper, and mushrooms sauté, stirring frequently, for about 10 minutes.

Add tomatoes, oregano, basil, parsley, bay leaf, salt, and pepper. Cover and simmer, stirring occasionally, for about 30 minutes. Meanwhile cook the fettuccine according to the package directions. Drain pasta and place in a serving dish, pour sauce over and toss. Yields about 1.5 cups per serving.

and voila