June, 2011

  • Fri, 24/06/2011
    Miss Moss You're The Boss

    ...and sometimes the reason I want to stop blogging. No one compares to you. Only the haw-lin comes close.

    ph via MM


  • Fri, 24/06/2011
    Work In Progress

  • Thu, 23/06/2011
    John Maus - Quantum Leap

    per le vostre gambe danzanti.


  • Tue, 21/06/2011
    Knit, Purl, Knit, Purl...

    quasi all'infinito.
    It's finally done. It' cotton. It's fresh. It's for my sister.


  • Sun, 19/06/2011
    Flea Market vs Milano Uomo Fashion Week

    What would you prefer - going to a flea market and finding some silk garments or...being at the backstage of fashion shows? No metter what your anwser is, living in Milan is "bitchin".

    photo Kuba Dabrowski for WWD
    1. Bottega Veneta, 2. Prada, 3. Salvatore Ferragamo


  • Sat, 18/06/2011
    Have a wonderful weekend!

    Z dedykacja dla Marty Koprowskiej.


  • Fri, 17/06/2011
    Canis Sapiens

    Wily is not a dog. E' una bambina.


  • Wed, 15/06/2011
    Monika in the Silkland

    "I would drape myself in silk, if it was socialy acceptable". To paraphrase George Costanza.


  • Tue, 14/06/2011
    Whiteshirt Yourself

    1. me by Kuba , 2.parkandcube , 3. wearing the pants , 4. me by Kuba , 5. vanilla scented,
    6. lamardemona


  • Sun, 12/06/2011
    Troffie con rucola e crema di limone

    So I've strated to sew. Nothing makes me more excited right now (only Kuba is a competitor). Unfortunally I feel hungry twice a day and not eating is not an option. So I act fast. And what you can see above (and read below) is a pretty good consequence of me being in a hurry.

    250 ml creme fraîche
    /2 saffron powder
    finely grated
    rind of one lemon and the juice of half of it
    400 g egg fresh pasta (tagliatelle, troffie, orecchiette - whichever you have handy)

    50 gr rocket leaves, chopped
    150 gr Parmesan cheese, freshly grated
    1 garlic clove
    salt, pepper

    Pour the creme freiche into a bowl, stir in the lemon rind and juice, squeeze one garlic clove and season with salt, pepper and saffran dissolved in two teaspoons of water.
    Bring a large pan of salted water, add the pasta and cook until al dente, then drain and return to the pan. Pour the lemon cream sauce over the pasta, add the rocket and half the parmesan and toss to combine. Serve with the remaining parmesan.