the ugly earring

because next month is all business.

can’t go wrong with an all black ensemble (but no hair bow and the shiny bolero for me).

and she works the pot belly in a skinny suit so well!

(photos from the sart

(picasso, la celestina, 1904)

she showed up on our doorstep, one eye hazed with blindness and two baby kittens in tow. a sweet, gentle feline; but, she’s remained nameless except for the “yama cat”‘ that  serves as a temporary moniker.  

today, she is celestina,

the cat who sat on my black velvet cape.

hey, these are my shoes!

(from london fashion week–Duro Olowu)

on days like today i wish katsuya kamo would come over and spruce up my feathers.

could it possibly exist? vegan nutella! 

i found the recipe here 

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For an even richer version, try the second formula, which has caramel powder and no added oil. Unless you have a professional nut grinder, it won’t be as smooth as commercial Nutella, but the flavor more than makes up for it.

Chocolate-Hazelnut Spread (easy version)

Yield: about 12 ounces (1 1/2 cups)

2 cups whole raw hazelnuts
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
up to 1/4 cup vegetable or nut oil
1/2 tsp vanilla extract

1. Preheat oven to 350 degrees F. Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
2. Since the skin is bitter, you’ll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. Don’t fret if you can’t get off all the skins.
3. Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. First, you will get coarsely chopped nuts, then a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!
4. When the nuts are liquified, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more fluid now than at room temperature.
5. Transfer the spread to an airtight container, and store in the refrigerator for1-2 months. For best results, stir the chocolate-hazelnut spread before using.

Chocolate-Hazelnut Spread (caramel base)

Caramel instructions from Chocolate and the Art of Low-Fat Desserts by Alice Medrich

Yield: about 12 ounces (1 1/2 cups)

1/2 cup sugar
1/4 cup water
2 cups whole raw hazelnuts
1/4 cup unsweetened cocoa powder
1/2 tsp vanilla extract
1/8 tsp salt

1. Preparation: Line a baking sheet with foil. Preheat oven to 350 degrees F.
2. Make the caramel: Combine the sugar and water in a 3- to 4-cup saucepan. Do not stir again during the cooking. Cover and bring sugar and water to a simmer over medium heat. Uncover and wipe down the sides of the pan with a wet pastry brush or a wad of paper towel dipped in water. Cover and cook for 2 minutes, or until the sugar is completely dissolved. Uncover and cook until the syrup turns a pale amber. Test by spooning a drop or two of the syrup onto a white saucer. Swirl the pan gently, continuing to cook and test the color until the syrup darkens to a medium amber color.
3. Pour the caramel immediately onto the lined baking sheet. Tilt sheet to spread caramel as thinly as possible. Let harden completely, about 15 minutes.
4. Toast the nuts: Meanwhile, place hazelnuts in a single layer on a shallow baking pan. Toast in the oven until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
5. To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel. Rub until most of the skins have come off, but don’t worry if some remain.
6. Make the nut butter: When the caramel is completely cool, break it into pieces and pulverize in a food processor. Try to get the caramel as fine as possible at this stage (it won’t get finer once you add the nuts).
7. Add the nuts and process until they have liquefied, about 5 minutes. Scrape down the sides of the bowl occasionally. Be patient; the nuts will go from a fine meal, to forming a ball around the blade, to nut butter. Add the cocoa, vanilla and salt and process until smooth.
8. Transfer the spread to an airtight container, and store in the refrigerator for1-2 months. For best results, stir the chocolate-hazelnut spread before using.

Notes:

• Please use whole raw nuts, and toast them yourself to intensify the flavor. Pre-toasted or pre-chopped nuts are often spoiled.
• To further intensify the nut flavor, use unrefined nut oil (for version 1), which is tan in color. Refined nut oils have the color and flavor removed. Peanut oil is especially cheap in Chinese supermarkets. I bought 20 ounces for $2.38! There’s a lesson: if you’re looking for a “gourmet” ingredient, try an ethnic market.
• To make any standard nut butter, use this procedure but omit the powdered sugar, cocoa, vanilla and extra oil. Add 1/2 tsp salt and 2 tbsp granulated sugar. Try making your own cashew butter: you may never go back to peanut butter again!

because i actually did camp out for NKOTB tickets once.

this comes just in time for a good old identity crisis.

by the sea shore.

me luffs a shoe sale!

lover beat me to the chase.

chopped off all his locks.

two braids on the piano 

and hair in the bathroom sink.