KJAER WEIS
Lip Gloss Intimate
A rose-colored, true pink with well-balanced undertones
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beauty
fashion
editorial
WSJ MAGAZINE – MICA
Publication: WSJ. Magazine
Photography: Daniel Jackson
Styling by Geraldine Saglio
Hair: Esther Langham
Makeup: Petros Petrohilos
Model: Mica Arganaraz
fashion
RÉALISATION PAR
Réalisation makes the anytime, anywhere, throw-it-in-your-bag, go-to wrap dresses and tops. Each piece is 100% silk and each print is 100% original.
The Cher – Daisy, The Stevie – Sunflower, The Bianca – Navy Star, The Bianca – Black
The Bianca is that little bit of magic that fits us all. We know that’s a really big statement but trust us. This shirt has been sent to every one of our girlfriends: the tall ones, the tiny ones, the ones with boobs and the ones without, and no matter who puts it on, it just works!
The Stevie is an update to our classic Bianca top. Same shape and tie with a bell sleeve. From Rave to Reggae, the Stevie top will make you wanna dance dance dance.
Alexandra Spencer and Teale Talbot
interior & inspiration
PIET JONKER
Specialist in old building materials, antique fireplaces and antique floors. You can fine Piet Jonker in Baambrugge, The Netherlands.
For more information about the products visit the website, pietjonker.com
food
TURMERIC PORRIDGE WITH APPLE SAUCE, LINGONBERRIES AND BUCKWHEAT
Serves 2
Ingredients
1.5 dl / 0.63 cups millet flakes
7 dl / 3 cups water
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
Apple sauce
1 red apple
1 pinch ground cinnamon
1 pinch salt
Topping
1 dl / 0.4 cups lingonberries
0.5 dl / 0.2 cups dried buckwheat groats
How to
Thaw the berries.
Bring millet flakes, water, spices and salt to a boil. Let simmer and keep stirring for about 2 minutes, until you get a creamy porridge.
Core the apple and cut in to small pieces. Cook with a splash of water and cinnamon in a small saucepan until the apple is soft. Mix in to a sauce using an immersion blender. Salt to taste.
Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool.
Divide the porridge in two bowls. Serve with apple sauce, lingonberries and buckwheat on top.
