(clutch in the background, bow bracelet and flower ring)
(my very own Vogue 2011 March UK edition with my delight for the title "fashion's new love for colour"-proven by my findings)
(detail on my new skirt from London)Wednesday, February 23, 2011
What can one find in London...
...cannot be limited and put down in words in just one blog entry! This is why from today I will start my very own London Series, telling you about my trip to London and its surroundings and all I found there: not just some clothes/accessories which you can see below, but also the culture, the music, the sightseeing, the colours and flavours of the markets, the gastronomic diversity and excellence, the fashion, the outings, and of course, the long missed friends. So sit down and take your time to soon enjoy the London Series, Ingrid's Style!
(clutch in the background, bow bracelet and flower ring)
(my very own Vogue 2011 March UK edition with my delight for the title "fashion's new love for colour"-proven by my findings)
(detail on my new skirt from London)
(clutch in the background, bow bracelet and flower ring)(my very own Vogue 2011 March UK edition with my delight for the title "fashion's new love for colour"-proven by my findings)(detail on my new skirt from London)
Wednesday, February 9, 2011
I love Moet
Dear all,
if one of you is in New York until Monday, February 14th, grab the opportunity and get yourself one of these beauties!
The pink bottle of rose Champagne is a limited edition and maybe a wonderful way of saying "I love you" or whatever you want to say, because you can write it message yourself. The bottle comes with two flute Champagne glasses and a gold marker all packed in a nice tinned gift box. It's a perfect occasion for Valentine's or birthday anniversary or whatever you and your loved one are celebrating. It's called the Valentine Day Graffiti Kit and it should be available at retail price of approximately 120 dollars.
if one of you is in New York until Monday, February 14th, grab the opportunity and get yourself one of these beauties!
The pink bottle of rose Champagne is a limited edition and maybe a wonderful way of saying "I love you" or whatever you want to say, because you can write it message yourself. The bottle comes with two flute Champagne glasses and a gold marker all packed in a nice tinned gift box. It's a perfect occasion for Valentine's or birthday anniversary or whatever you and your loved one are celebrating. It's called the Valentine Day Graffiti Kit and it should be available at retail price of approximately 120 dollars.
In case you didn't know, I love Moet & Chandon!
(Picture source: http://zedomax.com/blog/wp-content/uploads/2011/02/moetandchandon1_27u5m_37154.jpg)
(Picture source: http://zedomax.com/blog/wp-content/uploads/2011/02/moetandchandon1_27u5m_37154.jpg)(Source: http://www.youtube.com/watch?v=_Fgp_G92zB4)
Monday, February 7, 2011
Gastronomic pleasures II: poires au vin rouge and birthday cake
Last week was one filled with celebrations: both my mum and dad had their birthdays plus my grandma and two other firends, so it was a bit crowded. So I decided to gift my parents something special, and thought I could make a birthday cake. Imagine, it was the first time!!! I'm more of a cook than a baker...so I was a bit nervous.
After I had done my research, I went to buy the ingredients for the cake, some of them being fruit. So that was when I stumbled upon pears. Mmmmm, the idea of poires au vin rouge came immediately to my mind and I knew I was in for some serious work. I got back home and this is what I did:
I started by peeling off the pears...be sure to pick a type of pears which is more consistent, more solid, as you have to cook them for a while and you don't want mashed pears at the end, but rather nice-looking, solid ones which melt in your mouth once you bite them.
Leave the possibility to grab them...the pears will look prettier and they will be easier to handle when you serve and eat them.
What I did next was to put them in wine with sugar and cinnamon and left them there to boil until they were tender and ready to eat.
Meanwhile, I started working on the cake. Soak the cake dough with some fruit syrup (choose mainly syrup of the fruit you will use in the cake) and then put a layer of cream, on which the first row of fruit will be.
I chose some vanilla-flavoured cream as it is rather neutral and gives a particular aroma to the composition.
Peaches were my first choice, these I took from a compote.
Meanwhile the pears were cooking beautifully and taking the colour of the wine. Take a look at this great picture!
Back to the cake! Second choice were oranges - they give a bit of freshness to the whole cake. These were fresh, not out of any can.
Pears were then ready....I don't know...I think after 20-30 minutes of medium fire cooking.. Here's one of the result:
Because it is still winter, as a top layer for the cake I chose apples. I cut them in small pieces and put them all in a pan with the sauce from the pears. Added some extra sugar and extra cinnamon and fried them until they were soft and the whole house smelled like winter delights.
Carefully I put the apples on top of the cake and put it in the fridge about an hour or more before serving.
Here's the end result. Hope you are hungry or you have some new inspiration for cooking for your loved ones. This huge cake dissapeared after two servings (3 people), altough it could have been enough for 10 as well.
After I had done my research, I went to buy the ingredients for the cake, some of them being fruit. So that was when I stumbled upon pears. Mmmmm, the idea of poires au vin rouge came immediately to my mind and I knew I was in for some serious work. I got back home and this is what I did:
I started by peeling off the pears...be sure to pick a type of pears which is more consistent, more solid, as you have to cook them for a while and you don't want mashed pears at the end, but rather nice-looking, solid ones which melt in your mouth once you bite them.
Leave the possibility to grab them...the pears will look prettier and they will be easier to handle when you serve and eat them.
What I did next was to put them in wine with sugar and cinnamon and left them there to boil until they were tender and ready to eat.
Meanwhile, I started working on the cake. Soak the cake dough with some fruit syrup (choose mainly syrup of the fruit you will use in the cake) and then put a layer of cream, on which the first row of fruit will be.
I chose some vanilla-flavoured cream as it is rather neutral and gives a particular aroma to the composition.
Peaches were my first choice, these I took from a compote.
Meanwhile the pears were cooking beautifully and taking the colour of the wine. Take a look at this great picture!
Back to the cake! Second choice were oranges - they give a bit of freshness to the whole cake. These were fresh, not out of any can.
Pears were then ready....I don't know...I think after 20-30 minutes of medium fire cooking.. Here's one of the result:
Because it is still winter, as a top layer for the cake I chose apples. I cut them in small pieces and put them all in a pan with the sauce from the pears. Added some extra sugar and extra cinnamon and fried them until they were soft and the whole house smelled like winter delights.
Carefully I put the apples on top of the cake and put it in the fridge about an hour or more before serving.
Here's the end result. Hope you are hungry or you have some new inspiration for cooking for your loved ones. This huge cake dissapeared after two servings (3 people), altough it could have been enough for 10 as well.
Bon appetit!
Saturday, February 5, 2011
Gastronomic pleasures I: marinated mutton
Dear all,
as I have promised a friend of mine lately, here is a post about what you can make from a piece of meat.
I'm really into Jamie Oliver's American Road Trip, have watched most of it lately, and I find his search for genuine flavour and for people's warmth and unity through food such an inspiring message. I myself am constantly seeking for more and more flavour mixtures to satisfy my interest for the culinary art and to check its and my borders.
Still, my country, as I see it, with all the culinary influences it has gotton over the time through invaders and people who went abroad and brought back new stuff, is not tasteless but rather gentle in taste and not daring. Basically salp and pepper are not missing and we might use parsley and dill, seldom some mint, but that sums it all up. Then there are the regional variotions, Transilvania for example uses quite a lot of tarragon while some other regions use a juice made of fermented bran (tarate) or sour cream to modify the taste. For steaks cooked in the oven there are also bay leaves used and the garlic is also one of the few taste-givers of the food. (Hopefully the EU won't go through with its idea of banning the garlic.)
The meat used in Romania is basically pork. French people might suffer here, as veal is not so often found, but on the other hand, people such as Germans or Swiss might be delighted with our food. Apart from pork, chicken is the most common.
Now, you can imagine my delight when few days back I came across some mutton muscle in a hypermarket. Even if it was a bit pricey, I took the oportunity. On my way home I thought that mutton would not be as tender as you would expect lamb meat to be so I had to make a marinade and let the meat in it for a few hours. My first thought went to some red wine...I had a good one at home which would offer a finger-licking aroma,...and then I made the mistake of watching Jamie Oliver again. Now he is so passionate about cooking (as am I) that he transfers his delight through the screen of your PC easily. And there I was, having 3 mutton pieces...and inventing 3 marinades.
Nr.2 - The Herb Butter Marinade
(Meat in marinade paste rolled up in foil)
Nr.3 - The Asian Inspiration Marinade
After a few hours of letting the meat rest in the fridge in its marinade, it was ready to be grilled. I chose to do it medium, as it would be to hard to chew if it would be well done.
The result was mouth-watering. 3 delicious was of making tender mutton. I have used for the marinades the following: wine, garlic, bay leaves, salt, black pepper, thyme, herb butter, parsley, basil, curry, yoghurt, mustard, cloves. As a small tipp, for the third marindade, which included curry and cloves among others, I left the spice mixture in a frying pan for half a minute after I grinded the components, just that the aroma develops even more through the heat. Then I mixed in the yoghurt and the other components. Hope I have inspired you for your spice ventures.
as I have promised a friend of mine lately, here is a post about what you can make from a piece of meat.
I'm really into Jamie Oliver's American Road Trip, have watched most of it lately, and I find his search for genuine flavour and for people's warmth and unity through food such an inspiring message. I myself am constantly seeking for more and more flavour mixtures to satisfy my interest for the culinary art and to check its and my borders.
Still, my country, as I see it, with all the culinary influences it has gotton over the time through invaders and people who went abroad and brought back new stuff, is not tasteless but rather gentle in taste and not daring. Basically salp and pepper are not missing and we might use parsley and dill, seldom some mint, but that sums it all up. Then there are the regional variotions, Transilvania for example uses quite a lot of tarragon while some other regions use a juice made of fermented bran (tarate) or sour cream to modify the taste. For steaks cooked in the oven there are also bay leaves used and the garlic is also one of the few taste-givers of the food. (Hopefully the EU won't go through with its idea of banning the garlic.)
The meat used in Romania is basically pork. French people might suffer here, as veal is not so often found, but on the other hand, people such as Germans or Swiss might be delighted with our food. Apart from pork, chicken is the most common.
Now, you can imagine my delight when few days back I came across some mutton muscle in a hypermarket. Even if it was a bit pricey, I took the oportunity. On my way home I thought that mutton would not be as tender as you would expect lamb meat to be so I had to make a marinade and let the meat in it for a few hours. My first thought went to some red wine...I had a good one at home which would offer a finger-licking aroma,...and then I made the mistake of watching Jamie Oliver again. Now he is so passionate about cooking (as am I) that he transfers his delight through the screen of your PC easily. And there I was, having 3 mutton pieces...and inventing 3 marinades.
Nr. 1 - The Wine Marinade
Nr.2 - The Herb Butter Marinade
(Meat in marinade paste rolled up in foil)
Nr.3 - The Asian Inspiration Marinade
After a few hours of letting the meat rest in the fridge in its marinade, it was ready to be grilled. I chose to do it medium, as it would be to hard to chew if it would be well done.
The result was mouth-watering. 3 delicious was of making tender mutton. I have used for the marinades the following: wine, garlic, bay leaves, salt, black pepper, thyme, herb butter, parsley, basil, curry, yoghurt, mustard, cloves. As a small tipp, for the third marindade, which included curry and cloves among others, I left the spice mixture in a frying pan for half a minute after I grinded the components, just that the aroma develops even more through the heat. Then I mixed in the yoghurt and the other components. Hope I have inspired you for your spice ventures.
Wednesday, January 5, 2011
Trendwatch 2011: Colour Blocking
One of my 2011 resolutions which I posted on the "Life and Luxury" Facebook page was to be colourful and happy all the time. Admit it, you feel better in spring in summer because of all the light outside and of course due to the colours which fashion/luxury brands choose for their collections. So you can only imagine my joy when I opened a magazine yesterday to check out the trends for 2011. I must admit I am not the person to get dressed or hair-styled by a trend: I like to feel good in my skin and the best fashion for me is the one that fits me best. But this trend for 2011 might just make me change a bit. I loved it when I saw it repeated over and over again by Anna Wintor in "The September Issue" and I love that designers have really been inspired to use this process in their 2011 collections. It's the colour blocking I'm talking about and I hope you will like it too.
Colour blocking is a technique which can be found in many "segments" of our daily life, so I chose some which I found very interesting and easy linkable to fashion and luxury (except one).
I started with arts. One of the painter who was (in a positive way) obsessed with colour blocking was Mondrian. It actually became part of his signature. The second painting I chose is by Irena Orlov, and it's in this list due to the simple fact that I like it. I would imagine an autumn dress with that print (who knows, maybe I do a DIY piece for the next AW season). The third painting is by Mark Rothko, a painter who inspired chief designer of Jil Sander, Raf Simons, for his collection.
Picture Source: http://schools.bvsd.org/whittier/artsite/famousartimages/piet_mondrian1.jpg
Picture Source: http://thumbs.imagekind.com/member/3c536c7d-0177-4716-bb63-55c800f630bc/uploadedartwork/650X650/a2ccc2f8-e662-4f96-bd45-b69276ae0701.jpg
Picture Source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIuaK2UCdlxTgEv5eu2T8Xg3x-GwAqWwFJf56o9f5G_G8HFft6ZEGns_3WJyozWsUDygkPjnxebG9oECTCETUT27XodkPP-xNHs5ORcSOE8fmEQ3mCN3olrqUMwFbVn_A9rIHodTe_L5a/?imgmax=800
I chose scrapbooking as second way to use colour blocking, because people who do scrapbooking usually use the technique without even being aware of it. And I recently did some scrapbooking myself when I created the 2011 calendar which I then gifted my parents.
Picture Source: http://www.heroarts.com/learning/images/tech_111.jpg
Tjird way of colour blocking is in your home: get over the dull white or monochrome walls and be creative. The second picture here is really inspirational: the wall is not only "different" because black really is an unusual colour to paint a wall, but it is also functional, being painted like a blackboard.
Picture Source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjroVl3aahqMFj5nRkCow8xecHLVV5K9Wy_TG-wjPvKJh4_EW3nkvhi_hwoBMicPNoD19QtdcCogi4tmnSUyyYLih8BAfuZkVBgt_37oA2z4bUgsvoaXkz8TmxzMoWuolEKKbMQnqPiSY_b/?imgmax=800
Picture Source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIlNa5-tIZcvBjEDDOtMKu3DAmCrXZGpyPoTZgeHBo9VUahjDzvdtjXMtO70wL3ZlxCMyOaMiRSfH_w4YeXLhN8yUimwRokweBUhCZFGrcqweI1SHMv9Cyt-FTZKHHv5BVnNdVGAYymsk/?imgmax=800
Selfridges comes to show us how colour blocking is really boosting sales and is OUT THERE, in our daily life. Here are two wonderful examples of visual merchandising colour blocking.
Picture Source: http://www.design4retail.co.uk/wp-content/uploads/2010/10/selfridges-3.jpg
Picture Source: http://www.design4retail.co.uk/wp-content/uploads/2010/10/selfridges-2.jpg
Last but not least, luxury and fashion brands alike have adopted this colour-blocking look for their 2011 collections. Here are some examples: first is Gucci, with really glossy, shiny, silky materials. Alexandre Hercovitch, the Brazilian fashion designer, chose a diffrent approach of the same technique: geometrical figures and pastel colours (second picture down). Last inspiration, and one of my favourites, comes from Prabal Gurung. He also plays with geometry, but has stronger accents through the neon colours. Extremly fantastic! Extremly funky!
Picture Source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgZE7TlV-LL5ZsuGu9FbhXxg7-aOogrcUB86lCV9I0zTW-kNCA30D8G50qaOsuJO9tDO7r0VybPw8olbqZWMRJMKMVlXEGVRsyiwlQuGnvdfzcMiiiY2fVdhTvwKSG0h7z-htyf_TYEk2/s640/spring_2011_fashion_color_trends.jpg
Picture Source: http://www.patternpeople.com/wp-content/uploads/2010/09/Hechocovitch2.jpg
Picture Source: http://www.patternpeople.com/wp-content/uploads/2010/09/11-Spring-colorblockingPrabalGurung1.jpg
Colour blocking is hopefully here to stay, as it is a favourite of Anna Wintour,...and as you all know, she is Vogue, fashion is what Vogue dictates...hence....do the maths!
But colour blocking creates eye-catching contrasts, strong graphic statements, instant focal points and, of course, art! Enjoy your art-filled environment of 2011!
Colour blocking is a technique which can be found in many "segments" of our daily life, so I chose some which I found very interesting and easy linkable to fashion and luxury (except one).
I started with arts. One of the painter who was (in a positive way) obsessed with colour blocking was Mondrian. It actually became part of his signature. The second painting I chose is by Irena Orlov, and it's in this list due to the simple fact that I like it. I would imagine an autumn dress with that print (who knows, maybe I do a DIY piece for the next AW season). The third painting is by Mark Rothko, a painter who inspired chief designer of Jil Sander, Raf Simons, for his collection.
Picture Source: http://schools.bvsd.org/whittier/artsite/famousartimages/piet_mondrian1.jpg
Picture Source: http://thumbs.imagekind.com/member/3c536c7d-0177-4716-bb63-55c800f630bc/uploadedartwork/650X650/a2ccc2f8-e662-4f96-bd45-b69276ae0701.jpg
Picture Source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIuaK2UCdlxTgEv5eu2T8Xg3x-GwAqWwFJf56o9f5G_G8HFft6ZEGns_3WJyozWsUDygkPjnxebG9oECTCETUT27XodkPP-xNHs5ORcSOE8fmEQ3mCN3olrqUMwFbVn_A9rIHodTe_L5a/?imgmax=800I chose scrapbooking as second way to use colour blocking, because people who do scrapbooking usually use the technique without even being aware of it. And I recently did some scrapbooking myself when I created the 2011 calendar which I then gifted my parents.
Picture Source: http://www.heroarts.com/learning/images/tech_111.jpgTjird way of colour blocking is in your home: get over the dull white or monochrome walls and be creative. The second picture here is really inspirational: the wall is not only "different" because black really is an unusual colour to paint a wall, but it is also functional, being painted like a blackboard.
Picture Source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjroVl3aahqMFj5nRkCow8xecHLVV5K9Wy_TG-wjPvKJh4_EW3nkvhi_hwoBMicPNoD19QtdcCogi4tmnSUyyYLih8BAfuZkVBgt_37oA2z4bUgsvoaXkz8TmxzMoWuolEKKbMQnqPiSY_b/?imgmax=800
Picture Source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIlNa5-tIZcvBjEDDOtMKu3DAmCrXZGpyPoTZgeHBo9VUahjDzvdtjXMtO70wL3ZlxCMyOaMiRSfH_w4YeXLhN8yUimwRokweBUhCZFGrcqweI1SHMv9Cyt-FTZKHHv5BVnNdVGAYymsk/?imgmax=800Selfridges comes to show us how colour blocking is really boosting sales and is OUT THERE, in our daily life. Here are two wonderful examples of visual merchandising colour blocking.
Picture Source: http://www.design4retail.co.uk/wp-content/uploads/2010/10/selfridges-3.jpg
Picture Source: http://www.design4retail.co.uk/wp-content/uploads/2010/10/selfridges-2.jpgLast but not least, luxury and fashion brands alike have adopted this colour-blocking look for their 2011 collections. Here are some examples: first is Gucci, with really glossy, shiny, silky materials. Alexandre Hercovitch, the Brazilian fashion designer, chose a diffrent approach of the same technique: geometrical figures and pastel colours (second picture down). Last inspiration, and one of my favourites, comes from Prabal Gurung. He also plays with geometry, but has stronger accents through the neon colours. Extremly fantastic! Extremly funky!
Picture Source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgZE7TlV-LL5ZsuGu9FbhXxg7-aOogrcUB86lCV9I0zTW-kNCA30D8G50qaOsuJO9tDO7r0VybPw8olbqZWMRJMKMVlXEGVRsyiwlQuGnvdfzcMiiiY2fVdhTvwKSG0h7z-htyf_TYEk2/s640/spring_2011_fashion_color_trends.jpg
Picture Source: http://www.patternpeople.com/wp-content/uploads/2010/09/Hechocovitch2.jpg
Picture Source: http://www.patternpeople.com/wp-content/uploads/2010/09/11-Spring-colorblockingPrabalGurung1.jpgColour blocking is hopefully here to stay, as it is a favourite of Anna Wintour,...and as you all know, she is Vogue, fashion is what Vogue dictates...hence....do the maths!
But colour blocking creates eye-catching contrasts, strong graphic statements, instant focal points and, of course, art! Enjoy your art-filled environment of 2011!
Monday, January 3, 2011
Russian Inspiration
Looking outside at the snow covered trees and at the snow falling down from the skies, but being also in a warm place, I can only think of Russia, of cold Siberia and warm blood, of cold blue eyes and warm red lips. If we look at a previous number of Vogue or Harper's Bazaar we see inspiration everywhere from this wonderful and misterious country. We see passion and boiling blood, love for wonderful things such as good fur or great food, eternity caught in drops of amber, stories from our childhood, grace, and a striking desire to BE.
Not just because Europe is filled with its rich layer, but because of what Russia is, it represents Luxury for me. And, because there is Russian blood flowing through my veins, I played a bit around with warm and cold inspiration related to Russia...just because I think it fits on a snowy day like today.
Not just because Europe is filled with its rich layer, but because of what Russia is, it represents Luxury for me. And, because there is Russian blood flowing through my veins, I played a bit around with warm and cold inspiration related to Russia...just because I think it fits on a snowy day like today.
Sunday, January 2, 2011
2011 Resolutions
Dear all,
welcome to 2011! Hope you had a great party and a wonderful start in the new year. I'm curious to know about your resolutions, in case you have some. For me one of them is called Christian Dior! Have a wonderful year ahead!
welcome to 2011! Hope you had a great party and a wonderful start in the new year. I'm curious to know about your resolutions, in case you have some. For me one of them is called Christian Dior! Have a wonderful year ahead!
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