humble me

There were torrents of rain, up until the moment I decided to go outside.

"It never rains when you want it to."

- Humble Me, Norah Jones

Outfit:

Chunky sweater - Smart Set (borrowed from Bonnie)

Crossbody - Aldo (last year)

Jeans - American Eagle

Clover necklace (not very visible) - homemade

Wellies, black cami - Joe Fresh

Photos by Julie

*cloverly

Does anyone ever buy beautiful, expensive clothes, and then just watch them sit in the closet?
I definitely do.
This is hands-down my favourite dress, but it's only now my first time wearing it
because I'm weirdly afraid of ruining it.

In other news, there's finally some sunshine, and it's finally warm enough to go sleeveless.

Finally. 

Sadly though, Daylight Savings is this Sunday.

And my classes run all through Spring Break.

So I'll take what I can get.

It's time to break out the sundresses!

Outfit:

Clover Dress - Whistles (last year)

Beaded silver clutch - Blush Boutique 

Floral Mary Janes - Forever 21 (last year)

Sunglasses - (old)

Bracelets - (deconstructed), Ring - (old)

Photos by Julie

maritime for march

Spring weather is here. 

Which here on the West Coast means warm rain.

But that loveable combination of sun and rain always makes me long for stripes and sailor tops.

And the vast expanse of the open ocean. 

1. Red Valentino lace-hemmed sweater dress

2. Charlotte Olympia Carmen wedge espadrilles

3. Oscar de la Renta printed dress

4. Miu Miu gradiated sequin loafers.

5. Modcloth striped sundress

6. Ted Baker Scalloped satin heels

7. Marc by Marc Jacobs clear PVC shoulder bag

8. Modcloth Sea Shanty dress

9. Modcloth sailor shirt

Photos 1, 2, 3, 4, and 7 from Net-a-Porter.

Photos 5, 8, and 9 from Modcloth.

Photo 6 from Asos.

no-fuss homemade ice cream

This is the easiest ice cream to make.

All you need is 3 ingredients. Period. And a blender.

You can customize by adding whatever fruit or ingredients you like to the base.

Ingredients:

2 1/2 cups 35% cream

1 1/4 cups icing sugar

3 cups frozen fruit (your choice)

I used raspberries, as usual (since I seem to have an endless supply!)
I've got to get rid of them somehow.
I also appreciate any excuse to use my sundae glasses!

- Pop all the ingredients in the blender.
Blend until smooth.

- Pour into a tupperware container and pop into the freezer for a few hours.

- Let defrost for a bit before serving.

vanilla cheesecake

This is a super-quick, mild vanilla cheesecake that works great by itself, 

or add a swirl of berries or chocolate to mix it up.

I added the raspberry sauce from here.
It also tastes great topped with blueberries.
Or... switch out the graham crumbs for Oreo crumbs.
Drool.

Ingredients:
CRUST:
2 1/2 cups graham crumbs
1/3 cup melted butter or margarine

FILLING:

500 g cream cheese
4 eggs
1 cup sugar
1 tsp vanilla

- Preheat oven to 350°F.

- Mix crust ingredients together and flatten into base of springform pan.
Place in fridge.

- Now whisk cream cheese, eggs, sugar and vanilla.

- Take graham crumb base out of the fridge. Pour in the filling.

- Bake approx. 40 minutes or until lightly golden on top.

- (Resist urge to eat entire cheesecake by oneself).

violet femme

From left: Shoes - Forever 21, Bag - Guess

Not necessarily new accessories, but nice ones anyhow.
I always find that anything in the purple range looks best with like-coloured items,
particularly if you mix up the shades, pairing lavenders and violets, mauves and wisteria tones.

pink cake with raspberry drizzle

Just a pink kind of mood today, (but come to think of it, I am rarely not in one).

This is a simple cake - no fuss or frills, less time-consuming than it will appear.

I adapted it very loosely from an old angel food cake recipe, and

I have to say I don't really buy into multi-step, separating-all-the-wet-and-dry-ingredients recipes.

This is the way I do it. It's simple and it works.

Ingredients:

CAKE:

1 1/2 cups white flour

1 1/2 cups granulated sugar

5 eggs

1/2 tsp salt

1/4 water

1 1/2 tsp baking powder

2 tbsp lemon juice

Red food colouring (optional)

- Preheat oven to 350°F.

- Beat eggs, water and lemon juice in large bowl.

- Slowly add in sifted flour, sugar, salt and baking powder.

-Pour batter into ungreased cake pan. I use a Bundt, but anything works. 

Swirl in food colouring if desired.

- Bake about 40 to 45 minutes, or until inserted knife comes out clean.

If using Bundt or tube cake pan, remove from oven and let cool in pan, inverted.

DRIZZLE:

1 cup raspberries, fresh or frozen

1/3 cup raspberry jam or preserve

2/3 cup granulated sugar

- Add ingredients to blender. Blitz until smooth.

- Pour blended drizzle into small saucepan, simmer at low heat for a few minutes

to dissolve sugar and melt any still-frozen berry bits.

- Let cool before drizzling.

*For what it's worth, leftover drizzle is excellent over ice cream!