Monday, November 07, 2011

fashion bytes

cats


Love her laura added a refreshing look to her simple black white outfit by creating a rolled cuff look






Judging by the number of bared ankles appearing on the streets this summer, the rolled cuff look of 2009 appears to have become the rolled cuff epidemic of 2010. Legions of young men, including ones who are not bicycle messengers, are rolling up their pants legs to such high-water lengths that one is tempted to inquire where exactly the auditions for the Huckleberry Finn revival are being held. A style born on the shores of the Mississippi has been reinvented for the streets of Bushwick.
“It’s almost like a masculine shabby chic,” said Tom Julian, a fashion consultant and the author of two men’s style books with Nordstrom.
Every five years or so, the fashionable male discovers some styling trick to make the same old thing wearable in a dandy new way — the deep jeans cuff, the double-flipped shirt-sleeve cuff — and the next thing you know, men are trying it in Midtown.
The newest look, a lightly pinched cuff that should fall about an inch or two above the ankle, is likely a result of two factors. First, the skin-baring shrunken-suit style popularized by Thom Browne has, by now, become as acceptable to the mainstream as flat-front khakis. And second, the glorified boat shoes and retro canvas sneakers on the market seem to cry out to be worn with pants that will show them off. (A third, less likely factor might be the heat.)
“As cropped pants have become such a style, this is an easy way to get around shortening your pants by three inches,” said Josh Peskowitz, the style editor of Esquire.com, who had rolled up his pants that very morning. “It’s noncommittal.”
Getting the roll right is harder than it looks, and the experts differ on technique. Mr. Julian suggests rolling one inch of cuff three times for cotton canvas trousers, and a single two-inch cuff for dark jeans.
For slightly looser pants, like chinos, Mr. Peskowitz advises creating a peg by pinching the fabric slightly at the front during the rolling process. Starting from the bottom, you flip once, making as small a fold as possible, then twist the front of the pants leg by about an inch, then roll twice more while holding the pinch tightly. The pleats should stay in place.
“You want to make sure that both are pointing inward — for the left side, fold it to the right. For the right, fold it to the left — to stay symmetrical,” he said. “I just figured that out a couple of weeks ago.”
By the way, there are several don’ts. No formal shoes. No rolled-up skinny jeans. No wool pants — the rolls won’t stay. No bootleg pants, which should be burned anyway. And since rolled pants are meant to look casual, nothing about the outfit should be dressy, at the risk of looking too studied. While you’re at it, stop trying so hard.
Jim Moore, the creative director of GQ, said the goal should be to look nonchalant, since you don’t want to make the roll so perfect that it draws attention. “The roll has to feel a bit unintentional,” he said.
Given the unlikelihood of accidentally rolling up one’s pants, Mr. Moore offered some clarification: “You have to channel Johnny Depp for that moment and ask yourself, ‘How would Johnny Depp roll up the bottom of his pants?’ ”
If you still can’t figure it out, you might ask Mr. Depp about shorts.

source

So lets roll roll roll away!

yum woon sen YUMS

Recently i was blog reading (as usual) and came across this receipe that peggy posted on her blog.


P1011152


The Thai Glass Noodles Salad (Yum Woon Sen) Recipe



Ingredients
Shrimps
Minced pork
1 “stalk” of celery
6 small onions
8 chilli padi
1 big chilli (optional)
Glass noodles (Tang Hoon)
4 tbsp of Thai fish sauce
1 tbsp of sugar
5 tbsp of fresh lemon/lime juice


7 simple steps 
1.Soak the vermicelli and boil them until they are soft.
You might want to chill them in the fridge after they are done.
2. Cut the onions, chilli and celery into small pieces.
If you don’t want the dish to be too spicy, do remove some of the chilli seeds.
3.For the sauce, freshly squeezed fresh lemon juice with the sugar and Thai fish sauce you’ve prepared.
4.Add the cut onions, celery and chilli into the sauce and mix well.
5.Now you can leave the sauce aside and prepare to boil the minced pork and prawn!
6.Mix in the chilled vermicelli, and VOILA!

And it so happened that i went shopping *guilty* on saturday, and passed by this little thai eatery at the basement of far east,  and have a terrible soft spot for thai dishes especially anything that's
 spicy
sour &
salty,

I decided to order yum woon sen to try.

and oh my gawd, can i stress how awesome it taste? its like sweet, and salty and sour and spicy and awesome!
It makes me so wanna try the receipe that peggy posted. It looks relatively simple and impossible to fail, so wish me luck! I'll update once I'm not lazy enough =p


Sunday, November 06, 2011

skipping back to school


the useless ticket that didn't win me any lucky draw prizes ):





chat dislikes scrumb
Its so ugly, she says

poor scrumb ):




pure joy from bullying chat


and got rewarded by karma








and that sums up this year's company's DND at Resortworld Sentosa four.eleven.twenty.ten (:

5 shots of love


happy meal toy (:


my glowing scrumb!


cupcakes of paint


yummilicious cupcake


 cream accordion midi skirt that is seducing me to bring them home




Friday, October 28, 2011

friday treats


when waking up seems to be of so much fun



leaf me your love


hippie gramps yo





authentic money-faces

courtesy of yellowtrace

Totally love this blog! there are really tons of amazing pictures!

Wednesday, October 26, 2011

mustard loving



Hermes inspired top.Hongkong. pyjamas pants. random shop






turquoise top.online.vintage belt.g2000.mustard skirt.loan from J








mustard loving (:

wearing brighter colours to work makes the day less dreadful. and of cos, dressing up for work brightens up my day






Sunday, October 23, 2011

sinful monsters






Jacques Torres’ Secret Chocolate Chip Cookie Recipe

Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
Ingredients 
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped
Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.
I've been such a bummer lately, and i love to blog-hop around when i bum (:
And guess what i found! the above recipe that i found from a tender crumb
she has like the most adorable and yummy list of recipes there. 

picture from cupcakeandcashmere
I totally love her site, she has alot of amazing recipes and cute outfit posts <3
These are really super simple to make, and don’t require special equipment.
First up, line your mini-muffin tin with paper liners…
Then roll the peanut butter mixture into balls, then flatten then slightly…
Add some melted chocolate to the bottom of the paper cups, then refrigerate everything…
Next up, drop a peanut butter filling on each chocolate base…
Finally, cover everything up with more melted chocolate. Refrigerate again, then voila! Your very own peanut butter cups!
So, so delicious.



Homemade Peanut Butter Cups
Yield: About 3 dozen peanut butter cups
Prep Time: 45 minutes | Chill Time: 1 hour, total
1 cups creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
4 cups milk chocolate chips (two 11.5-oz bags)
¼ cup vegetable shortening
1. Line a mini-muffin tin with paper liners; set aside. Line a baking with parchment paper; set aside.
2. In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool.
3. Meanwhile, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, until completely melted, stirring after each burst.
4. Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.
5. Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it into a ball, and then flatten it slightly into a disk. Place on the prepared baking sheet lined with parchment paper. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 30 minutes.
6. Place a peanut butter patty on top of each chocolate-lined muffin tin. Then use a scoop or spoon to add more melted chocolate on top and around each peanut butter patty. (If the melted chocolate firmed up, just pop it back into the microwave at 50% power for 30 seconds or so to re-melt.)
7. Refrigerate again for 30 minutes, then they’re ready to serve! Store in the refrigerator or freezer. You can keep at room temperature in an airtight container if you’re going to serve them the same day, but they’ll start to get soft if not at cool room temperature.
Recipe

I should perhaps try them after i lose abit more weight. oh, and i just lost THREE kilos!

*dances around in joy*

Saturday, October 22, 2011

red hues






my senior and i at the client's place. hehe


Thursday, October 20, 2011

red lippies and candid shots part 2











a-rather-unglam outfit shot

polka-dotted top.oakham market.vintage high waisted shorts.chatuchak.oxford wedges.far east.leather jacket.hongkong.bonia vintage bag. mum's (:sorry its hidden!


my birthday present!

lanvin's Eclat D'Arpege (: teehee
received my first bottle on my 21st birthday, and subsequent on my 22nd, and now the biggest bottle on my 23rd!

Thanks girls!


shot at a random swing outside wisma
J is always readily looking at the camera. we were spending the whole night teaching her how to have "candid" shots for a change. my take-out-your-phone and put-it-back method so totally works. many of the shots taken were candid when she reluctantly followed my method








spotted a phantom on the train!


xoxo