Ladies who brunch
by Madelaine on February 25, 2012
My last few Sundays have been nothing short of delightful. The usual suspects include an interesting oyster buff, a bottle of cava, and the sight of 2 ladies who brunch each wearing at least 1 piece of eyebrow-raising vintage. Our brunches stay west and are usually proceeded by visits to shops in the area. Through this Sunday tradition, my friend Kat has exposed me to some great restaurants and gems in Toronto; places that I would not discover so soon on my own.
This particular Sunday (pictured below) started with brunch at the Easy on Queen West where we frequent the West Coast Toast; a delicious poached egg + salmon benedict topped with caviar. It was the perfect spot as that day I was on the hunt for a vintage mailbox and some postcards. As I mentioned in posts past, there’s a great block of antique shops west on Queen West (which I now know is called Parkdale. ha). The plan was to head down Roncesvalles to hit up some stores then to make our way back along Queen. I returned mailbox-less but I did meet a gem of a shop owner named Matthew of Frou Frou Vintage located at 1616 Queen St. West. I left his boutique with some great pieces.
an antique shop on Roncesvalles
take 1
Me
Silver fox collared coat -Frou Frou Vintage : Eatons
Mink hat -Frou Frou Vintage
(Matthew’s hat tip “don’t be afraid to cover 1 eyebrow” He called this particular hat Dr. Zhivago)
Kat
Blonde mink coat -69Vintage
Pillbox hat -shop on Roncesvalles
Dove eel clutch -i miss you vintage (Ossington)
For a full length view of our outfits check out Toronto Verve
Before you go, I have 1 last link to share; my bro’s blog; 204 HIP HOP ROBO NINJA ZOMBIE TURTLES. He’s an innovative thrifter, antique shopper, artist, and Nintendo nerd (and I mean that in the best way possible).
until next time!
Follow the lines
by Madelaine on January 20, 2012
It’s nearing the end of January and the snow is just starting to form on the sidewalks. The days are getting colder and the chill is a little more permanent. To cheer me up from the negative forecast, I decided to add some pastel pop to the winter gloom. And now, every time I draw my blinds to reveal a cloud covered sky, my nails nicely accent it’s mellow shades of gray and blue.
Confession: though I was hating life halfway through painting hand 1 (and was dreading fingers 4 and 5 AND my whole non writing hand) I persevered and could not have been happier with the results.
Enjoy!
Polishes:
Seche Vite – Clear (best top coat EVER!)
American Apparel – Palm Springs
OPI – Skulls and Glossbones
OPI – Gargantuan Green Grape
let them eat figs…
by Madelaine on December 31, 2011
It was a warm early fall afternoon in Bordeaux. The tour group was sipping their last sips of wine and slowly making their way back to the tour bus. As I snapped my last pics of Chateau de Camarsac’s harvested rows of vineyard grapes, I noticed Mike burrowing through tree branches behind me. The rustling suddenly stopped and out came Mike with a single fig in his hands and an excited smile on his face. Amongst the season end figs expiring on the fig tree, he somehow found a perfectly ripped fruit. He tore it open to reveal the most beautiful shade of pink I had ever seen. Of course, we each ate a half; who were we to deny nature’s candy.
Oven-baked figs! Rewind to Christmas Eve: right before we left for the Cheese Boutique, Jamie Oliver’s holiday specials were playing on marathon on the Food Network. Amongst the last dishes I saw him make were oven-baked figs. So naturally, when I saw a tray of plump fresh figs at the Cheese Boutique I had to buy a bag.
Thanks to Jamie, I have an easy recipe for you all to try for entertaining in the new year. See you all in 2012!!!
xx
Ingredients:
-figs
-cinnamon
-an orange ( I like to use clemintines)
-a pinch of salt
Tools:
-an oven pre heated to 350 degrees
-if you are using a cinnamon stick —grater
-baking sheet
-foil
Steps:
1.Line your backing tray with foil
2.Cut each fit in half and lay them face up on the sheet
3.On each fig squeeze orange juice, grate cinnamon, and sprinkle a little but of salt
4.Bake for 45mins
So easy!
Pair them with your favorite cheeses and meats. Here I am snacking on them with a spicy Berkshire pork chobai, a goat cheese, a blue from Quebec, a triple cream brie (of course), oven baked bread with olive oil, and a glass of white.
the meat, cheeses, and figs all purchased at the Cheese Boutique
