A Touch of Noir

Today I got my nails painted ebony.  Sometimes there's nothing cooler than an immaculate manicure in the inkiest shade of black.

Mexico Lindo

Dear Mr. Rain Boots and Miss Mittens,

I hate you.

In 2010, I'm making a plan to return to Mexico to bask in the sun and fill my suitcases with amazingly embroidered clothing. Until then I'd be happy with a dress from Les Gazelles.

Toddy Time

Back in the day, artist-cum-restaurant owner Rose McCormick had a penchant for 40 ounces. Luckily, her tastes have taken a turn for the high brow.  Now the co-owner of the Liberty Glass in Portland, she shares with us her take on the toddy. Serve it at your upcoming parties; you're sure to have some fans.

House Toddy

8 oz. boiling water

1 bag chamomile tea

1 clove

1 star anise

1 cinnamon stick

1 heaping tsp. of honey

2 oz. bourbon

Lemon wedge

1. Combine everything (except bourbon and lemon).

2. Steep for 7 minutes.

3. Add bourbon and garnish with lemon.

Maple Toddy

8 oz. boiling water

1 cinnamon stick

1/2 tsp. honey

1 1/2 oz. bourbon

1 oz. sortilege (a blend of Canadian whiskey and maple syrup)

Lemon wedge

1. Combine and serve.

Chelsea Girl

Despite her penchant for amphetamines and hotel fires (or perhaps because of), Edie Sedgwick never fails to fascinate.

This summer, I toted her biography American Girl around with me everywhere, dropped it in a puddle at the seashore, and read it extra slowly in hopes that it would never end.

Her shoulder-sweeping earrings were an iconic part of her look, so Esther K. teamed up with Bona Drag to create a pair that would make the Factory Girl herself proud.

Just sent off a second batch, so be sure to snap some up!

Doe Eyes

Just got eyelash extensions. Feel quite elegant...and a bit like Bambi.

Sugar Plum Chic

Thanks, Polyvore

Nutcracker Sweet

Every time December rolls around, I get all nostalgic and start hanging makeshift tutus and tiaras all over the studio. And I always think of my favorite childhood book, A Very Young Dancer by Jill Krementz. It's a day in the life of Stephanie, a young ballerina who snags the coveted role of Mary in the Nutcracker.

With all the ditching school for rehearsals, custom costumes, and quality time with the Sugar Plum Fairy, sometimes I still feel a twinge of jealousy.

Sigh.

Shimmying Sisters

Hailing from a shetl in the Old Country, these enterprising sisters sailed to the United States in the 1920s for a better life. They took their burlesque act as far as Shanghai with a trunk full of glittering handmade costumes in tow. Later they settled in the New Orleans Marigny where they continued their storied existence.  Read more about these ladies here.

Sweet as Pie

Not only is Emily Wren one of our favorite photographers, she's also an amazing cook. We spent an afternoon baking this pie and with hands and camera dusted in flour, she captured it just right.

Here's her healthy take on a holiday favorite.


Emily's Pumpkin Pie
Makes 1 pie

Crust ingredients
1 c. chickpea flour
1/4 tsp. sea salt
1/3 c. plus 1 Tbsp. unsalted butter
2-3 Tbsp. cold water

Filling ingredients
1 pumpkin (we used a Crown)
2 eggs
1 1/2 cups keffir
1/2 c. cane sugar
1/2 tsp. sea salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1/8 tsp. ground cloves

Preheat oven to 350 degrees.

1. Combine flour and salt in a large mixing bowl.
2. Cut butter into 1/4" cubes and add them to flour.
3. With your fingertips, quickly rub the butter into the flour to make a dry, crumbly mixture
4. Sprinkle water over mixture.
5. Using a fork, rapidly stir the dough until it gathers into clumps.
6. If it seems too dry, add more water.
7. Form the dough into a disk.
8. Wrap in plastic and put in 'fridge for 15 min.- 1 hr.

9. Meanwhile, cut pumpkin in half and remove seeds.
10. Put pumpkin halves on a pan, shell side up.
11. Cook 1 hr. or until pumpkin is tender and the shell starts to sag.
12. Scrape pulp and puree with a fork or blender. Put 2 c. aside.

13. Lightly butter 9" pie pan.
14. Place dough on floured surface and roll out in a circle, until it's 2" wider than the pan.
15. Fold dough in half to place in pie pan.
16. Trim off excess.

17. Increase temp. to 425 degrees.
18. In a large bowl, lightly beat eggs.
19. Add puree and remaining ingredients.
20. Pour mixture into pie pan.
21. Bake for 15 min.
22. Lower heat to 350 degrees.
23. Bake for 45 minutes more or until a knife inserted in the center comes out cleanly.

Oh, Paolo

I've been tearing his pictures out of magazines before I even knew who he was...

Paolo Roversi's photos always have the most beautiful, haunting quality to them.

A Certain Lilt

There's always gotta be some sort of music playing in the studio and lately it's been all about WXPN.

My best friend burned me an Andrew Bird CD forever ago, but it didn't work, so I tossed it. When I heard his live show on the radio the other day, I became an instant disciple.

His whistling gives his songs a hushed, hymnal sound. The last song, Happy Birthday, is especially lovely.

Sweet Thing

Ah, a new blog, a new beginning.

But wanna know where it really all started?

Finding Van Morrison's Astral Weeks tape in the bedroom

of a best friend's older sister. Amongst a clutter of Sassy

magazines and weathered journals was this little masterpiece.

With mentions of rainbow-colored hair ribbons, Shalimar

perfume, and wanton ballerinas, it was love at first listen.

Umpteen years later, I can still hear the twinkling

melodies and gem-like lyrics and they never fail to inspire.