pretty little underthings

 

  Whether for a honeymoon, a romantic night in or 'just because' -- these delightfully sexy underthings from La Perla would be beyond perfect . . .

♥♥♥♥♥ beautiful images below . . .

have a positively beautiful weekend | a few links

 

Have arrived at another weekend yet again -- & although summer may have slowly drifted away, still have a million & one things to do on this autumnal weekend. With letters to write, an evening picnic by the seaside,  a high tea & long walks along the river, there may not be enough time for any other plans! & with Easter just a mere week away there is a long, long weekend to look forward to. . .

Below -- some lovely links, to inspire & delight you at the start of this beautiful weekend:

1. the very first great love story posted on {this is glamorous} -- was such fun [& of course romantic!] to write & research & a short biography [at the bottom of the page] for the site

2. a look into the crystal fortress that was the chanel fall 2012 RTW show -- via lace & tea

3. a sweet & wonderfully girly photo-shoot found on dustjacket attic

4. wanting for EVERYTHING on this page

5. an intimate look into the costumes & design for the madame butterfly ballet 

hoping your weekend is off to a positively beautiful start --

joey 

♥♥♥♥♥

* Victoria Lee by Max Abadian for Glamour UK April 2012 via Fashion Gone Rouge

Print perfection | Penny Pickard by Steven Chee for Fashion Quarterly NZ

 

What a wonderfully glamorous editorial by Steven Chee for Fashion Quarterly NZ -- in a charming mix of prints & colours & a beautifully '60s silhouette -- these beguiling images certainly inspire a more thoughtful approach while dressing to do chores or daily errands . . .

 

Hoping your weekend is as glamorous as this --

Joey



*All images via Fashion Gone Rouge

No wardorbe is complete without. . .

a floor length evening jacket. . .  

* Image via here

 

Adore this wildly romantic editorial of Carol Fontaneti, shot by Renné Castrucci for Vogue Brazil Online -- the languid light, the muted the tones, the perfect combination of lace & silk & satin & the dreamy, luscious waves of cascading hair . . . The sultry shoot was modeled on a 'spicy wedding night' with styling by Marco Gurgel. . .

Many more sultry images after the break > > > 

Some wonderfully exciting news. . .

Am beyond excited to now be contributing at {this is glamorous} with a hopelessly romantic series on great love stories-- both past & present. . .  Can think of nothing more lovely then researching & writing on some of the most charming love stories ever told & have had such fun so far. . .  With the first post going up a little later this week, be sure to keep watch for it on this wonderfully glamorous site -- a long time favourite of mine!

Hope your week is off to a wonderful start--

Joey


* Image, a screen shot from {this is glamorous}

a very favourite recipe | a macaron mood

In a delightful macaron mood -- & thought to share a very favourite recipe with you. . .

 

c h o c o l a t e  m a c a r o n s 

Makes about 35 whole
Ingredients:
•100 grams of almond meal
•100-110 grams egg whites (about 3 egg whites), aged 1 day at room temperature
•15 grams cocoa powder
•185 grams powdered sugar
•4 tablespoons sugar


1. Mix the powdered sugar and cocoa powder together with the ground almonds in a large bowl.
2. In another large bowl, whip the egg whites with a hand- or stand mixer. As the egg whites start foaming, add the sugar one tablespoon at a time and continue whipping until the mixture is glossy and stiff. You should be able to hold the bowl upside down without the meringue sliding out.
3. Fold the dry mix carefully and slowly into the meringue, using a spatula & being careful not to over mix.
4. On a sheet of baking paper trace a 4cm diameter biscuit ring over & over all over the sheet, with each of the circles spaced about 3cm apart. Place the baking paper on your tray ink/pencil side down.
5. Fill your piping bag and pipe the macarons to fill each circle-- now the macarons will all be the exact same size! Let them set for 60 minutes to form a dry skin.
6. Preheat the oven to 150° C (do not use fancforce). Bake for about 14 minutes. Let cool completely, then spread caramel or chocolate ganache on them and sandwich them together.

Perfectly lovely for high tea’s, afternoon visitors, or most especially, breakfast . . .

* This delightfully delicious recipe is from Call Me Cupcake (with a few tried & tested modifications by Amour-Love + image from here. . . 

Easter: Recipe

In Australia, Easter is a warm affair-- summer may have ended but the chill of autumn has not quite arrived. . .  For a refreshing Easter Sunday treat, too revive exhausted Easter egg hunters-- try this delicious spin on a classic. . . 

. : Lavender Lemonade : .

2 cups sugar

5 sprigs lavender (stems and buds), plus additional for garnish

5 cups fresh lemon juice (from about 10 lemons)

1/2 cup fresh lime juice (from about 4 limes)

In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat; add 7 lavender sprigs and lemon and lime juices. Cool to room temperature, strain, and chill. Serve on ice, with additional lavender for garnish.




*Image & recipe from Sunday Suppers

A little more race day inspiration. . .

♥♥♥♥♥

* Via here 

A Glamorous Editorial | A Day At The Races

 

Getting ready for a day at the local races & couldn't help but be inspired by this wonderfully glamorous editorial-- broderie anglaise & a demure chignon, nipped in waists & a long string of pearls. . . 

 

As always, many more beautiful images below . . . 

A few links | Have a lovely weekend

With the days not only getting shorter & shorter, but seemingly racing by faster & faster-- must remember to take time & admire the flowers. . .

Hoping your weekend is off to a delightful start & below a few charmingly lovely links:

Jenny Packham Fall 2012 Bridal

Will never grow tired of soft layers of tulle & chiffon; delicate yet exquisite beading & wonderfully feminine headbands -- & although it may be a bridal collection, can not stop looking, over & over again at the unabashedly glamorous Jenny Packham Fall 2012 Bridal collection & imagining all the wonderfully romantic places these enchanting dresses could be worn . . .

 

 Many more wonderfully delightful dresses below . . . 

A little sparkle. . .

Will never tire of a beautiful chandelier . . . 

♥♥♥♥♥

* Image from here 

Easter: Recipe

With Easter fast approaching, there's no better time to start planning delectable festive treats-- & for a twist on the classic, why not bake a Hot Cross Custard Tart?

. :  Hot Cross Custard Tart  : .

1 sheet ready prepared shortcrust pastry 

½ cup (125ml) milk

½ cup (125ml) pouring (single) cream

1 egg

1 egg yolk

¼ cup (55g) white sugar

¾ teaspoon vanilla extract

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1.  Preheat oven to 180ºC (355ºF). Line a lightly greased 20cm-fluted tart tin with the pastry sheet. Trim the edges and prick the base with a fork. Line the tart with non-stick baking paper and fill with baking weights. Blind bake for 20 minutes, remove the weights and cook for a further 5 minutes or until the pastry is crisp and golden. Cool on a wire rack.

2.  Place the milk and cream in a small saucepan over low heat, just bring to the boil and remove from the heat immediately. Whisk together the egg, yolk, sugar and vanilla, pour over the milk mixture, whisking to combine. Strain the mixture through a fine sieve and gently pour into the cooled tart shell. Reduce the oven to 150ºC (300ºF) and bake for 25 minutes or until the filling is set. Remove from the tin.
 
3.  In a small bowl, combine the nutmeg and cinnamon. Place the handles of two wooden spoons over the tart to form a cross, dust over the nutmeg mixture and carefully remove the spoons. Serves 4–6.

 

 

*Recipe & image via Donna Hay

No wardrobe is complete without. . .

a peplum. . . 

* Image via here  

Julia Restoin Roitfeld x Me & City Winter 2011 Collection

Although we're now well & truly into the 2012/2013 collections, am still wonderfully smitten with this sultry look book featuring Julia Restoin Roitfeld-- a sexy bouffant, smouldering black liner & a wardrobe of film noir worthy looks, simply cannot look away. . . 

♥♥♥♥♥

* All images from here

Crown of Blossoms: A tutorial

As a child, a favourite way to spend an afternoon would be making flower crowns from our garden or flowers I found by the river near our house. . . Have noticed in countless stores artificial blossom crowns, which are very beautiful-- but they don't quite carry the same appeal as a 'real' one. . . & so, have gone on to make my very own, with instructions below:

 1. Purchase a selection of flowers-- any will be perfect & they do not have to match-- I have used roses, chrysanthemums & baby's breath among others. . .

 2. Trim flower stems to around 5cm long & separate into groups by type of flower

 3. Begin by gently piercing a needle through the stem of your first flower-- gently move back & forward to create a split half a centimeter long-- being careful not to split open the hole

4. Gently slide the stem of the next flower through this split & position the blossoms closely together

5. Using some clear crafting wire or thin fishing wire, gently tie the 2 stems together to secure in place

                           

6. Cut the ends of the crafting wire as close to the knot as possible

 7. Continue steps 3 through to 6 with the remaining flowers, alternating the types of flowers

8. As your flower chain gets longer, measure around your head to ensure you do not add too many flowers. Once the chain reaches the right length use crafting wire to secure the first flower to the last. . .

♥♥♥♥♥

Images from {this is glamorous} // here // here // here {all edited by Amour-Love} + all tutorial images by Amour-Love