Winter is regretfully in full force, there are freak snow storms in Las Vegas, I'm wearing three pairs of socks but, at least there are hearty vegetables, pomergrantes and mandarain oranges to enjoy. Eating fruits and veggies that are in season are a great way lower that grocery bill. I complied a list of them for the long months of winter. Leek, cabbage and sauteed mushroom soup with a side of sweet potato fries? Followed by a dessert of red wine poached pear? Winter is already starting to sound less dreadful.


Drape Coat

Finally, the semester is winding down, I finished my last exam today and my winter coat is done! My finished project is above, I'm really happy with the result! It looks just like my drawings. Right now, I'm sipping on a Kir Royale and getting ready to go out, the first time in like 5 years, lol! After doing this photoshoot for the coat, I'm seriously considering a career in styling, it is so much fun and I really enjoy being on the site of photoshoots. I guess some freelancing and non-paid work is in order, especially now that I'm continuously unemployed and free from school.

P.s. Go see Milk with Sean Penn, the cast is freaking adorable and the story is so inspiring and relevant.


Elegance is Refusal

but, don't refuse to watch this silent video about Coco Chanel by Aunt Karla. This is just a teaser, the actual video is about 10 minutes.


Markus, only you and him could pull of a look like this.

Hey goodlooking.

The female Bob Dylan.


A Good Night

Me and my roommates finished an exams today, still one more to go. So, we decided to have a day of rest and feasting. For dinner I made a Sichuan Eggplant dish with rice (sorry, too hungry to take pictures), speaking of which, can we go to Sichuan? After, we watched some Nigella Lawson videos on Youtube, she is definitely my favourite, so sexy and causal. We were inspired by her Choco-pot recipe and since we had all the ingredients on hand, we decided to give it a try accompanied with our favourite "Fried" Bananas.
4 - 6servings
Butter for ramekins
1 cup semisweet chocolate chips
1 stick (4 ounces) unsalted butter
2 large eggs
3/4 cup sugar
3 tablespoons all-purpose flour

1. Place baking sheet in an oven preheated to 400°F/200°C. Butter four ramekins and set aside.
2. Using a double boiler, melt together chocolate and the butter. Set aside to cool.
3. In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended.
4. Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes.
"Fried" Bananas are super easy, easier to make than deep-fried restaurant versions and just as yummy. My roommate Esther is the one who came up with this delicious, fast everyday treat.
Using one banana per person, since it lengthwise and then cut it into 4 peices. Oil the pan with butter (this is where the flavour comes from, so don't skimp), and when it reaches high heat throw the bananas in. Constantly turn the bananas, so they dont burn, ready when soft and golden brown. Serve with chocolate sauce (we just used the batter from Choco-pot) or honey!


I say Luke, you say Cole. Luke! Cole! Luke! Cole!

I have spent the last several weeks creeping this video. Something about these two together. So boyish and playful. Ps. Luke is engaged to Kelly Osborne...

This boy is an angel. Combing my love for Bob Dylan and homeless people.


Your Flesh Is Sweet To Me

The fierceness that is Grace Jones takes photobooth to a whole new level with her new video for Corporate Cannibal.

Seriously Cool Hats

This Jessica Rabbitesque one is probably my favourite.

Ladies and Gentlemen: Ladyhawke


Do Not

Do not, wash your vintage purchases by hand. Just don't. The resulting water will ensue you never buy used goods ever again.


Lasagne with Chives and Eggs

I guess it's pretty evident I went grocery shopping today. For dinner I made lasagne, but not your plain old, church potluck lasagne, this one has Chinese chives, hard boiled eggs and mini veal meatballs. I found the recipe when I was on an Air Canada flight (never flying with them again, horrible serivice...), in thir En Route magazine, which is actually a pretty good publication. I added the chives to the recipe, not really enough for your daily serving of greens, but it's better than nothing.
10 oz ground veal
1 bunch chinese chives
2 eggs
1/4 cup Italian parsley, finely chopped
1/4 cup grated Parmesan
1/4 cup bread crumbs
1/4 cup milk
1/4 cup olive oil
1 onion, finely chopped
2 garlic cloves, germ removed, finely chopped
4 tbsp olive oil
16 cups puréed tomatoes, or Italian tomatoes diced and puréed in a blender salt and pepper (or finely chopped basil), to taste
1 1/2 cups grated Parmesan
6 hard-boiled eggs, coarsely chopped
12 oz firm mozzarella, grated
1. In a saucepan, fry onion and garlic in oil until soft. Add tomato purée and bring to a boil. Lower heat and let simmer gently.
2. Combine all the meatball ingredients. Form into balls the size of a small olive. (Elena makes this easier by rubbing her hands with olive oil beforehand.) Add meatballs to the sauce as you make them. Add salt. If you choose to replace the pepper with basil, add it after cooking. If not, add the pepper when you add salt. Let the sauce simmer very gently, covered, for 75 minutes. (Sauce and meatballs may be prepared two days in advance.)
3. Boil fresh noodles according to manufacturer’s instructions. If the noodles are homemade, cook for 20 seconds in boiling, salted water, not more than four at a time. When noodles are cooked, take them out and immerse them in a large bowl of ice water then pat dry on tea towels without letting them touch each other.
1. Generously butter a 10 x 13–inch baking pan.
2. Pour in a little sauce, without meatballs, to cover the bottom.
3. Arrange noodles so that they overlap slightly. Spread one-sixth of the remaining sauce over them, distributing meatballs evenly.
4. Spread one-sixth of the chopped hard-boiled eggs, Parmesan and mozzarella over top.
5. Repeat until there are six layers of sauce and meatballs, eggs, Parmesan and mozzarella alternating with the noodles.
6. Finish with the tomato sauce, eggs, Parmesan and mozzarella.
7. Bake in a preheated oven at 350°F until cheese is golden and sauce is bubbling slightly. During cooking, use a fork to pull up the edges of the lasagne so sauce can rise to the surface. Make a few holes in the surface of the lasagne. Test doneness by sticking a knife into the lasagne. The blade should be very hot and the sauce should be bubbling up.

Bodacious cookies

These are the best chocolate chip cookies I've ever tried, chicken free. I've already had 6...
Don't be scared of the pecans, they are just there to add more of a mouth feel and nutty flavour, I chopped my really fine, almost powdered (better if you have a food processor, but I'm poor, so I spent 30 minutes chopping).

1/2 cup sugar
1/2 cup firmly packed brown sugar
8 tablespoons/1 stick salted butter, cut into cubes
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups flour
1 1/2 cups semisweet chocolate chips
3/4 cups pecans, toasted and finely chopped

Preheat oven to 300F/150C.
Beat together sugars and butters until smooth. Mix in the egg, vanilla, and baking soda.
Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
I like it let it sit for an hour or so, just so the dough settles and the egg is absorbed. But, that step is up to you, depending on how in need of treats you are.
Scoop onto oiled cookie pan Bake for 18 minutes.

Ps. This makes a lot of cookies, so you can half it if you're on a diet.


Rick Owens

Photo courtesy of Jakandjil.com.

Imagine me and you, I do
I think about you day and night, it's only right
To think about the man you love and hold him tight
So happy together



My favourite element is earth. This is my design for the Montreal competition Telio, we were asked to submit sketches based on the four elements: earth, wind, water and fire.

On a separate note: I once made a vow to never eat low-fat yogurt, I mean, that stuff is just nasty, and besides, yogurt is not the thing that's making you fat. But, today at my grocery store, low-fat yogurt was on sale for 99c. Deal! So, I picked up a bucket of strawberry. When I came home and opened the lid, inside I found some liquid pink muck, not really the 4.5% Mediterranean stuff I was used to. I just have listened to my instinct. Don't buy low-fat yogurt.

Give in to your puritan impulse

Welcome to the Puritan Impulse.
I am a fashion design student at Ryerson University in Toronto. Follow me through the wonderful life of unemployement, filled with endless nights in the studio, cheap food and unfinished ideas.