The benefits of a oversized button-up shirt are endless.
They can be styled from summer to winter from day to night.
It's all about finding the right one.
This is the one, from the one.
Within these photos I tried to capture the grit and grunge angle of this ever classy shirt.
By pairing this shirt with messy hair and a dark lip it adds an air of mystery.
Thanks E, you're a wonderful model.
S xx
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Want to
hear a secret? Forget Johnny Depp or The Bachelor, Pavlova’s are my guilty
pleasure. They taste and look spectacular, plus they are the perfect accompaniment
to any Australian summer, especially on Australia day! I find it difficult to understand why most people are scared
of this beautiful dessert, with this recipe it’s almost too simple! With a
couple of tips to ensure success, this Pavlova is sure to impress (and fill up)
all of your guests.
I have
made this dessert many times and each time I seem to get better at it,
remembering things I did right (and things I did wrong) the last time. It’s
definitely the type of dessert to get tastier with practise. However, with this
recipe, each time I’m guaranteed to get a fluffy and delicious middle, with a
lovely meringue crust. It’s wonderful
how little preparation time it takes compared to other cakes and biscuits, and
it certainly looks more impressive.
My love
affair with these mighty desserts started when a certain family friend made a
Pavlova for us, we were all thoroughly impressed at how tasty it was. It wasn’t
until she taught me how to make it that I realised the flavour and texture of
the pavlova had been cheating us into believe that the making of this dessert
was from (crazy chef)-esque experience when really it is relatively easy. I make
it heaps now, often experimenting on ways to make it. I have made two and three
tiered ones, tried to add chocolate (which DID NOT work) and used whatever
juicy fruits were in season. The other day, the pav was themed red and white,
and I adorned the pav with loads of cream, strawberries and the sweetest
raspberries that me and my guests had ever had. Now would you like to know how
to make one?
Suz’s
Pavlova
6
egg whites
1
½ teaspoons of vinegar
1
½ cups of sugar
Salt
1
¼ tablespoons cornflour
Cream and fruit for the topping
Method
1. Preheat Oven to 150 degrees Celsius
2. Beat eggwhites and vinegar until
frothy, add a pinch of salt and continue beating until soft peaks form.
3. Add
sugar gradually (about one tablespoon at a time), for about ten minutes or
until sugar has dissolved completely, this means that if you rub the mixture
between your fingers you shouldn’t be able to feel any sugar crystals. The
mixture should be thick and glossy.
4. Quickly add the cornflour to the eggwhite
mixture and whisk it in.
5. Drop oven temp to 110/120 degrees
Celsius.
6. Mould pavlova into whatever size
and shape fits best on a lined tray or oven platter. Cook for about 60/70 mins.
Cool in oven with the oven door open.
7. Add whipped cream and fruit to the top, ta dahhh!
Some not-so-secret tricks…
-
Ensure
the bowl you’re using is clean and dry. It is best to use metal or glass bowls
as plastic bowls retain moisture.
-
Bring
eggs to room temperature before separating.
-
Ensure
absolutely no yolk is in the eggwhites; this will stop the eggwhite from
aerating.
-
Add
sugar very gradually and mix until completely dissolved. Caster sugar dissolves
better than regular white sugar because the crystals are smaller.
-
Avoid
steam (boiling water and cooking other meals) in the kitchen while whipping the
pav; the moisture could hinder the aeration of the mixture.
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The world of fashion is made up of liars.
I'm not talking about the cruel stereotypical magazine editors.
I'm talking about that pleated schoolgirl skirt that has never set foot in a school and that band tee that was found at a vintage boutique. Or what about
those well worn black Nikes that haven't yet set foot in gym.
I don't do sport. I do fashion.
S
Shirt- UNIF
Bralet/bikini- First Base
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Our little stylish delicacies,
We secretly dream our lives were different to that of ours today. We desire adventures and the extraordinary and thus this blog is born.
I dream to travel the world one day and to meet people and hear their stories and listen. Listen to their thoughts, listen to their dreams, listen to their ideas. I listen to people through their style. The expression and emotion that seeps out through the way we present ourselves. From that the lust for photography is born. I desire to create images and express emotions through the composure of the face and the way the clothes hang off the body and blends with the hair, the eyes, the hands. I want to make people listen. Listen to what is to be said unsaid.
.S.
I dream to have a phenomenal life, full of beauty and wonder and passion. I want excitement and happiness, and that can come in thousands of ways. It can be walking along the beach at sunrise or the sight of Johnny Depp's gorgeous mustache. It can be that fresh smell of new books in a bookshop or the thought of a beautiful wedding with someone you love. To me its the lush and creamy flavour of tiramisu ice cream, or the smooth taste of extra dark chilli chocolate. I love creating new tastes, flavours for people to ponder on, I like making other people happy, I want them to have extraordinary lives through food. Seeing the delight, confusion and happiness on peoples faces as they chew your food is what cooking is all about.
.E.
We have complete and utter faith in your dreams too, so join us on our stylish and somewhat mouthwatering journey.
.S.E.
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