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WINTER: GO ON AND GIT

WINTER: GO ON AND GIT

Spring keeps peeking its head out in Calgary, then promptly going on vacation. Enough already!! I want warm weather, and any reason not to wear a coat outside. Until then, I’ll amuse myself by planning what I would wear if said season ever showed up. Summer can come too – especially when you have pieces like these to wear!

All of these are from Les Pommettes, a gorgeous store in LA that has the PETA stamp of approval. Some of the stuff is obscenely expensive, and some pieces have silk, but overall I am thoroughly impressed. Planning my trip to Santa Monica now…

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Just kidding, I wish. :–)

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{meatless mondays} HOLY GUACAMOLE

{meatless mondays} HOLY GUACAMOLE

I don’t know if my claim to “world’s best” guacamole would hold up in a court of law, so you should try it out and judge for yourself! The secret ingredient? Cumin. I know – before I had tried it, I wouldn’t have believed it either. According to some, it’s an essential ingredient in traditional guacamole… Regardless of the facts, it’s delicious, and that’s what really matters, right? I was inspired by an incredible Mexican restaurant in Cambridge called Olé, where they make the guacamole right in front of you in volcanic stone bowls. Can’t get much fresher that that!

This recipe is going to be ad libbed a bit, since I usually just throw things into a bowl and hope for the best. The measurements are a best guess, so feel free to experiment with it!

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World’s Best Guacamole

Here’s what you’ll need:

1 ripe avocado, roughly chopped

1/4 of a medium sized white onion, chopped finely

1 garlic clove, minced

1 lime for squeezing (fresh is best!)

large pinch of cumin (maybe 1/4 tsp?)

handful of grape/cherry tomatoes, sliced in half or in quarters (your preference). I like grape tomatoes because they have a bit of structure to them and add texture to the dip

1/4 cup fresh cilantro, chopped

sea salt

pepper

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Here’s how you make it:

Chop the avocado roughly (1/2 inch chunks), then add to a large bowl. Add the chopped onion, garlic, cumin, and lime, and mash together – don’t completely pulverize the avocado! It’s best to keep a bit of “chunkiness”.

Once mashed, season with a pinch of salt and pepper, then add the chopped tomatoes and cilantro, and stir to combine. Serve with your favorite tortilla chips!

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xo Laura

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CHAMPAGNE, ANYONE?

CHAMPAGNE, ANYONE?

For some reason I’ve been very drawn to muted, pale colours lately. These ultra-feminine pieces from Minna are made from sustainable, organic, recycled, and locally produced textiles using a zero-waste pattern cutting technique. You’ll match your glass of Champagne perfectly! Nothing wrong with that…

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All images from Minna

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{meatless mondays} BORSCHT!

{meatless mondays} BORSCHT!

We have an exciting surprise! For the first time in Forlou’s history we’ve been asked to guest post on another food blog. Today, Wanna Be a Country Cleaver – a site that pays homage to rural life and Joan Cleaver – is posting an original Forlou recipe.

It’s a tarragon borscht soup that is perfect for the winter and packs tons of nutrients including iron, magnesium, potassium, and folate. My brother developed this recipe on Christmas Eve and by some miracle I got him to write it down. He’s a chef but usually invents things on the fly knowing that he’ll want to create something entirely new the next day. I’ve been eating it all week and haven’t gotten tired of it yet! Check out Wanna Be a Country Cleaver for the recipe.

xo Lindsey

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EYE CANDY

EYE CANDY

Lindsey may be wishing for Winter in Boston, but all I want is green grass, already! Kuyichi has released their Spring/Summer collection, and now all I want to do is move to L.A. and skateboard on the Santa Monica board walk. With a cute English bulldog which may or may not also have a skateboard…

P.S. Happy Leap Year!!

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Images from Kuyichi Denim

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{meatless mondays} BUTTERNUT SQUASH CURRY

{meatless mondays} BUTTERNUT SQUASH CURRY

It’s so warm in Boston that I’d almost forgotten it’s winter! So I decided to make a dish that would fill the house with fragrent spices and would remind me that it’s not spring quite yet. I added chipotle to the recipe and it’s awesome! It lends a touch of smokiness and gives the curry an extra kick. If you want a milder version that is less spicy add a dollop of greek yogurt to it. It reminds me of the yogurt they often serve at Indian restaurants; a mango lassi would also be heavenly with this dish. In fact, there’s a great Indian place close to my apartment that has the best mango lassi. I know where I’m going on my next work break. :)

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Butternut Squash Curry

Here’s what you’ll need:

2 medium butternut squashes (about 2 pounds), peeled, halved, and seeded

1 large onion, cut into large chunks

4 garlic cloves

3 cups plus 1 tablespoon water

1 tablespoon vegetable oil

2 1/4 teaspoons curry powder

1 two-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons)

2 tablespoons tomato paste

2 teaspoons coarse salt

1 dried chipotle pepper, finely chopped

2 cups cooked brown rice, for serving

Fresh cilantro, for serving

Lime wedges, for serving

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Here’s how you make it:

Cut solid sections of the squash, scrape off the seeds, and section into 3/4-inch-thick wedges. Puree the onion and garlic with 1 tbsp of water in a blender until smooth.

Heat the oil in a 4-quart pot over medium heat. Once heated, add the curry powder, chipotle pepper, onion paste, and ginger. Cook, stirring often, until caramelized, 6 to 8 minutes.

Add the tomato paste, scraping the bottom of the pot if needed. Stir in the remaining 3 cups of water, then add the salt, and crushed red-pepper flakes. Add the squash, and cover partially, bringing it to a boil. Reduce heat, and simmer gently until the squash is tender, 12 to 15 minutes.

Serve over brown rice with cilantro and lime wedges.

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Enjoy!

xo Lindsey

Recipe adapted from Power Foods

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IF ONLY

IF ONLY

…If only Lindsey and I had a cra-a-a-a-zy party to wear these dresses to! Oh, and thousands of dollars lying around to pay for them with ;-). Sometimes Stella McCartney goes a little bit whackadoo with her designs, but these are nothing but gorgeous. I am officially pining for the one at the top right!

Lindsey, which one is your favorite?

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Photos from Stella McCartney Evening 2012 Collection

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FEMME

FEMME

I consider myself a feminist, but have at the same time a very “feminine” sense of style (not sure if you’ve noticed!). I sometimes wonder if the two shouldn’t be coexisting, but then I remember that life is complex and full of contradictions, so I just go with it! These are some ultra-feminine pieces for Spring that I love.

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TASTES LIKE HEAVEN, LOOKS LIKE…

TASTES LIKE HEAVEN, LOOKS LIKE…

Remember how I said I had a recipe for you if you had leftover ingredients from Lindsey’s Carrot Latkes? Well, this is it!

I know it’s not much to look at, but I love this recipe so much. I must make it at least once a month. It’s truly delicious, and even though the ingredient list is long, I bet you have most of it in your pantry already. I’ve served this to vegetarians and carnivores alike, always to rave reviews. Enjoy!

Lentil Quinoa Stew
Makes 2 large or 4 small servings

Here’s what you’ll need:

1 small onion, chopped
1 tbsp oil
1 celery stalk, chopped
1 small carrot, chopped
1 garlic clove, minced
2 1/2 cups vegetable stock
1/2 cup dry red lentils
1/4 cup quinoa (I tried red quinoa this time and it added a bit of colour)
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
1 medium tomato, diced
1/4 cup fresh cilantro, minced
1 tbsp apple cider vinegar (I use half this, or sometimes none at all!)
olive oil, to drizzle

Here’s how you make it:

In a medium soup pot on medium heat, saute the onion in oil until translucent. Add the celery, carrot, and garlic and saute for 5 minutes. Add the stock, lentils, quinoa, basil, oregano, salt, and pepper. Bring to a boil, the reduce heat. Cover with a lid and simmer for 20-25 minutes or until the lentils are tender.

With a blender or food processor, blend the soup until smooth (be careful when blending hot liquids – keep the top open a crack to let the steam escape); return to pot and stir in the vinegar (if desired). Reheat and serve, garnished with the chopped tomato, cilantro, and a drizzle of olive oil.

P.S. If you have leftover tomato, garlic, onion, and cilantro from this, just you wait for my guacamole recipe (with a secret ingredient) that will knock your socks off.

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Adapted from Sarah Kramer’s Vegan A Go-Go! cookbook

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MY COMPUTER DOTH OVERFLOWETH

MY COMPUTER DOTH OVERFLOWETH

I’ve been working mostly from home these days (check out my new project!), but try to get out of the house every once in awhile – you know, to get a tea, mingle with humanity, and all that jazz. I’ve been schlepping my poor laptop around in a bag that’s way too small for it, and it looks pretty unprofessional. I’m sure the guy at the coffee shop doesn’t care, but what about when I actually have important meetings to attend? No es bueno.

After much searching, here are my five favorite contenders. If you are in the same predicament, I’m pretty sure these beauts will hold a 15″ macbook.

Clockwise from top left: Matt & Nat Britt, Banyan Hippo Tote, Matt & Nat Motto, Bees’Netta Haversack, Melie Bianco Arabian Nights Cut Out Bag

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