fashion

YES PLEASE

acne-studios-linne-shearling-jacket-veronica-heilbrunner-paris-fashion-week.jpgP00273097.jpg100% Lamb Shearling boxy jacket Linne Camel,  find it here acne studios.com

 

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fashion

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H&Ms next exclusive designer collaboration will be with ERDEM, the London based must-have designer loved by celebrities and fashion insiders alike. The visionary film maker Baz Luhrmann will bring the collection to life through his unique storytelling. ERDEM x H&M will be available in selected stores as well as on hm.com, November 2.

I have made a selection from my favorite pieces from the collection.

 

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lace dress € 299, jacket €149, fake fur coat € 199, leather shoulder bag , boots €179, lace blouse €129

Acclaimed photographer Michal Pudelka has created a unique series of images for the ERDEM x H&M print campaign, playing with the idea of family portraits. The evocative images were taken during the shooting of Baz Luhrmann’s short film for the collaboration where super models joined the actors in a series of group shots, adding an extra dimension to the ERDEM x H&M world. “We thought it would be great to do a modern take on classical family portraits, creating characters in ERDEMS’s world. The ERDEM x H&M collection really spoke to me, and the working process felt authentic and creatively charged,” says Michal Pudelka. The campaign stars super models Saskia de Brauw, Imaan Hammam, Grace Hertzel, Fernando Cabral, Neels Visser and Tony Ward.

hm.com

food

Peach, Rose and Raspberry Sangria

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Ingredients

  • 1 bottle really chilled Prosecco
  • 4 ounces brandy (Peach Brandy)
  • 2 tablespoons rose water
  • 1 cup raspberries
  • 1 white peach (or nectarine) finely sliced
  • 1 roses petals

Instructions

  1. Combine all of the ingredients in a large pitcher and chill.
  2. Serve cold.

Preparation time: 15 minutes

Number of servings : 6

Peach-Rose-and-Raspberry-Sangria

food & travel

SA FORADADA

Just outside the town of Deià on the northwestern coast of Mallorca, Spain, a rocky peninsula juts out into the Mediterranean.  There, clinging to the edge of tall bluffs, sits the paella restaurant Sa Foradada — named for the peninsula — that Emilio Fernández, 72, opened more than four decades ago.
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Their instruments are simple — grill, cast-iron pans — but their saffron-infused brews are anything but, incorporating squid, cuttlefish, mussels, prawns, clams, crab legs and sea bream, all plucked from the water below. True to Valencian tradition, tables are communal, dishes served family style.

saforadada.com