Fashion Week

"Every year the women of New York leave the past behind and look forward to the future...this is known as fashion week." - Carrie Bradshaw

In the fashion business New York Fashion Week is both the best and craziest time of year. Hours upon hours of work go into a collection to be presented in a 10-20 minute show....but it's oh so totally worth it. This year I was fortunate enough to get a front row seat to the entire process through my internship at Kaufmanfranco. Yesterday was the big show, and I managed to bring you a little behind-the-scenes look.

After an incredibly late night of re-beading and alterations from the sewing team, the garments are transported to the tents at Lincoln Center bright and early so that they can be organized for the show.

This way to the runway!

 

A little sneak peek.

 This notes the order of the show and which models are wearing which looks.

A little last minute altering can always be expected...

 ...as well as some shoe repairs.

The models all in a row for rehearsal, not that they need much practice. Many are doing multiple shows this week. 

The dressers taking their spots.

The designers have time for a few quick pre-show interviews. This one was for style.com.

And then the E! network, which I was pretty excited about as I'm a little addicted to it.

Once the models started getting dressed the other interns and I headed to the front of the house.

AALLL the cameras being set up at the end of the runway.

The cameras were a-flashin' when Kelly Rowland came in to take her seat.

After everyone gets seated and settled the lights go out and then.....

Bam.

This gown was one of my favorite looks.

The pieces are of course gorgeous on the runway, but are even more so up close when you can see the intricate beading and seaming that goes into each piece. They are all so luxe.

The designers, Ken and Isaac, come out to take their bow.

To see all the looks, visit style.com.

Happy fashion week!

XO,
Lo

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Churros + Hot Chocolate

Lately, I have been thinking a lot about those few glorious months I spent "studying" in Madrid and gallivanting around Europe in good company. 

One of my favorite things about Spanish culture other than the stellar scenery, wild night life, handsome men were los dulces. Thankfully my amigos Caitlin and Wil shared the sentiment. 6 months in Spain, and 4 years later those sweet treats have made a home on my hips.  

I was feeling overly ambitious after yoga on Saturday morning. I thought I would give recreating churros con chocolate a go. Let's just say I was patting myself on the back for this one. They weren't quite up to par with Chocolatería San Ginés (a hot spot for churros and hot chocolate near Puerto del Sol), but they are a close second.

Brace yourselves folks. You will be drooling once you reach the bottom of this post.  

Is your mouth watering yet?

Zeeee recipe (Source Cooking Classy)….

Churros:
1/2 c. Milk
1/2 c. Water
3 tbsp. Butter diced
2 tsp Granulated sugar
1/4 tsp Salt
1/2 tsp Vanilla extract
1 c. Flour
Vegetable oil, frying
Cinnamon + sugar, for dusting

Pour oil 1-2" deep in sauce pan and heat up to 350 degrees (it is important that it stays close to this temp for the best results).

In a sauce pan heat up the the milk, water, butter, sugar, and salt to a boil. Take off heat immediately and add in vanilla extract and flour. Mix together pretty aggressively until the lumps are gone and the batter is nice and smooth.

Transfer the batter to a piping bag with a large open star tip. Pipe out 1" bites cutting with scissors and dropping into hot oil. When the bites are nice and golden, scoop out with skimmer and lay onto baking sheet covered with several paper towels. Make sure to keep your batches small so as not to change the temp of the oil too much.

Once the churro bites cool a bit toss them into the sugar cinnamon bowl and toss them around. Your sugar to cinnamon ratio is up to your discretion based on how cinamonny you like your churros.

Chocolate Sauce:
1 c. Ghiradelli dark chocolate chips
1 c. Heavy cream

Melt your chocolate down in the microwave. I do two 30 sec increments stirring in between. Then 15 sec increments stirring in between until it's good and melted. Heat your cream up in a sauce pan bringing to a boil. Add the chocolate to the sauce pan until you have a nice smooth sauce.

Drizzle or dunk away, whichever floats your boat.

XO,
Bee

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Tomato Basil Soup + Pesto Grilled Toasties

Saturday was 70 and sunny in Memphis and Sunday with its freezing temps and pouring rain was an unwelcome reminder that it is not yet Spring. I found myself sinking deep into my Sunday blues.

Climbing out of the end of the weekend depression would be tricky without some Vitamin D and the beach, so I figured I'd just eat my feelings. Being a real glutton for comfort food, I decided the only cure to my gloomy mood was some warm tomato soup with some perfectly toasted grill cheese. 

Luck has it that this week one of my favorite bloggers, Rosie The Londoner, did a post on this timeless dish. I figured I'd give her recipe a go. Turns out, girlfriend is a mean chef in the kitchen, so be sure to check out some of her past recipes if you are looking for a little British spin to your chow. 

Hunker down and start dunking. Bon appetite.

For the soup:

5 vine ripened tomatoes

Handfull of basil

Olive oil

Garlic

Pinch of paprika

Pinch of chili flakes

1 C. Veggie stock

For the toasties:

4 slices of bread (I used rosemary olive oil)

Any cheese will do (Rosie used gouda and I tried to cut out a few cals by using Babybell light)

Butter

For the pesto:

Handful of basil 

Clove of garlic

2 tbsp olive oil

Handful of pine nuts

Half a handful of grated parmesan 

Smother your tomatoes with olive oil and garlic and pop them in the oven on a baking sheet for 45 min at 375 degrees.

When they are done, the skins will have broken and should peel off just nicely. Place the tomatoes in the blender with the basil, paprika, chili flakes, and veggie stock. Puree and then pour into a sauce pan to simmer while you make your toasties. 

Toast the pine nuts in a dry frying pan on medium heat. Toss all the pesto ingredients in the food processor until it is smoothly chopped.

Slice your bread and butter one side of each slice. On the non-buttered side spread a spoonful of pesto and squish your slices of cheese in between your sammy. Throw it on the skillet on medium heat, pressing down to get that cheese good and melted.  

Plop down and enjoy!

XO,

Bee

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