Fellow Blogger as well as super talented Illustrator and Photographer, Garance Dore has teamed up with The Gap to celebrate their 40th anniversary. A limited edition series of tees (only 69 of each kind) will be available for purchase at her exhibit featuring a collection of her illustrations and photographs during fashion week . Since I have the best sister ever currently living in London right now, I'm hoping she will score a tee for me (hint hint, wink wink Nicole)!
For more information on the exhibit click here.
I went to the CNE last night which is a huge fair/carnival that comes to Toronto during the last two weeks of August. It always marks the end of summer, but I had a blast and even won two of the games!
I love these vintage inspired prints I found on Etsy. My mind is still thinking of fun rides and yummy carnival food!
Have a great weekend!
Makes 6 servings
1 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
3/4 cup well-shaken buttermilk
1 tablespoon milk or cream for brushing biscuits
2 cups of sliced strawberries (or a single container)
1 1/2 cups of whipped cream
1/4 cup of sugar
1. Put oven rack in middle position and preheat oven to 425°F.
2. Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
3. Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8- by 5 1/2-inch rectangle. Trim all 4 sides with a knife, dusting knife edge with flour before each cut. Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2 1/2-inch) squares, flouring knife between cuts. Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk or cream. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.
4. In a medium sized bowl, mash 1/3 of the strawberries. Then slice the rest of the strawberries and place in the bowl along with the sugar. Stir gently. Cover and let sit for at least an hour.
5. Top each biscuit with the strawberry mixture and a generous dollop of whipped cream.
I love the idea of the 90's one shouldered bag and when I laid my eyes on this bag, I knew it was THE one! This backpack style goatskin bag by Km Rii is full of amazing detail such as distress panels, studs and metal hardware. This is one killer bag!
All in all a very nice relaxing weekend at the cottage!
8-12 ounce container of whip cream (I used the low fat version which was great!)
8 ounce can of crushed pineapple
1/2 cup chopped nuts
1 cup miniature marshmallows
*Mix together all the ingredients and refrigerate until ready to serve. It really is that easy!!
'The inspiration for the skincare line comes from odd molly’s clothing collections, which are based in large part on pure, natural materials. Cottons and silks that feel fantastic against the skin are important and self-evident ingredients in the line.
The skin care products are accentuated by unique ingredients from every corner of the world, such as shea butter from the savannas of Africa or cactus juice extract from Mexico.'
Here's a sneak peak at Elizabeth and James' Fall 2009 footwear collection which will hit stores early September. The above styles are available for pre-order at Saks Fifth Avenue. I'll take the first two please and thank you.