I must confess, I think a little sexy dress up would be wonderfully playful! Adorning myself with a bit of festive garb to wear (beyond the usual sexy evening lingerie) while getting cozy would be wickedly fun!
This dainty little French Striation Bustle is so wonderfully doll like it creates a very graphic ensemble. The simple bustle is 3 gathered layers all attached to one satin band that you tie around your waist. This bustle looks great peeking out of skirts or dresses. The bustle can help to give added fullness to your skirt or dress. This is a mini bustle and gives a small amount of fullness and is not meant to worn alone as a skirt as it will not cover your front.
One size fits all.
Last year the Mr. and I went to an amazing Thai restaurant in D.C. Generally, when we get Thai food, I either get chicken curry or Pad Thai. I don’t usually travel too far outside of that zone, primarily because it’s not often when we get Thai and when we do I am craving those so much, I can’t bring myself to deviate from them.
This particular night I decided to splurge and go for the curry duck and well there missy… lemme tell you. It was OUTSTANDING. It had the most amazingly complex flavors. It’s been in my dreams since.
Hopefully this recipe will stand up to the curry duck from D.C. If I can ever locate some duck breasts, I’ll try it!
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.
We’ve chanced upon a clever souvenir of those magical evenings spent under a canopy of stars, gleefully in seeking those evasive, blinking yellow “Lightning Bugs”. Frosted Glass. (Requires 3-AAA batteries, not included.) 6 1/2 x 5 1/2″
I adore weeping willows. They evoke lovely memories of being a child. We would hide and play under the soothing cool cover of the willow trees in the summer. It was if it was a magical outdoor room that was all ours!
I found these incredibly organic pieces at my friends The Victorian Trading Company. I love the feminine form and movement of them.
Natural, romantic, enduring, and classic. Each piece is handcrafted by Bolivian artisans.