STEP LIGHTLY

Nothing says I love you like a cap toe monk strap.

SHU BONER!

SWAROVSKI plus NICHOLAS-KIRKWOOD plus KIETH-HARING = BONER!!!!!!!

Nicholas Kirkwood x Keith Haring on Nowness.com.

TOMMY I LOVE YOU!

This guy is a crazy mofo. Just sayin'.

FABRICATED. WERD.

Guess what everybody? Its FRIDAY... and what does FRIDAY mean? Time to amp your self into weekend mode! What does weekend mode mean... PLANS.

Well Im going to make this easy for you. PLANS + WEEKEND MODE = FABRICATED

Easy as 1,2,3 you have just signed your self up for one of the events in Calgary that I am actually excited to YELL about. If you are like me - the snobish fashion knowitall wtf am I doing here in cow town ladyhuman - LISTEN UP! Things have changed.

y o u h a v e h i t t h e j a c k p o t.

This event kicks off tomorrow night at The Grand Theater, and Yours truly will be hosting. Check out these links for more details.

www.getfabricatednow.blogspot.com

Facebook.com/GetFabricated

http://getfabricatednow.zoobis.com

Cant wait to see you!!!!!!!!!!!!!!!!!!

fART.

Two of my illustrations... line sheet -rough .... colour/stroke exploration.

Spring For Spring!!!

Old mixtape from 2009.. its kindof un po pu strano... but I still like it. Im working on a new 2011 rendition.. you will be the first to know when it's up for the taking.. I hope you enjoy! xooooooooooooooodles!

Download it here -------> SPRING MIX '09.m4a

LOVE!!!!! LISTEN!!!!

If you dont know italian... find someone who does and watch this... it will change your life. No kidding. Thank you SPW for introducing me to this man.

Soup, soup a doop.

Brussels sprout and caramelised onion soup!

feeds: 6

takes: 1.5 hrs

tastes: amazeballs

Ingredients

• 4onions, sliced

• chunk of butter

• 1 tbsp wht sugar

• 3 1/2 handfuls brussels sprouts, trimmed and halved

• 1 generous sprig of thyme

• 1.5 litres chicken or vegetable stock

• salt

• freshly ground black pepper

• créme fraiche

• smoked paprika or cayenne pepper

  
  

  
  

  Prep.

  Put the onions into a pan with the butter, cover and sweat over a gentle heat for about 30-40 minutes until the onions are very tender and soft.

Sprinkle over the sugar and cook, uncovered, for another 10-15 minutes until the onions are lightly coloured and look a little like jammy.

Add the sprouts and thyme and stir around.

Pour in the stock and season with salt, paprika and pepper. Bring to the boil and simmer for about 15 minutes until the sprouts are tender.

Cool slightly, remove the thyme sprig, then liquidise in two batches.

Serve piping hot with a spoonful of créme fraiche or yoghurt in each bowl and a light dusting of paprika or cayenne.

... aren't I just a Little Miss.Julia Julia...