I had forgotten this thing existed, and it took me a good 10 mins to figure out how to view it.  Hello 2014. We are halfway through you already!

winter 2012

Yikes, the quality is horrible, but what the heck, I'm blogging again. Hi 2012. It's the warmest winter I've ever experienced so far.

drive to work

lunar landscape

monday night

kittens inspired by kittens!
thank you sooooooooooooooo much S!
really makes me happy.

a tript

day, sunset, night.
contax aria 50mm TriX 400, Fuji 800 superia

miu miu i heart you

i know this is an old campaign, but i can't get this dress out of my mind.

i miss moa

awww...............





i'm so happy they became friends. so cute. mine is the brown one. moa went back home on the weekend. i miss.

Pizzaiolo, though premature

rolling dough is so much fun! soft like a baby.


press out with your fingertips.


place the toppings over the cheese, to prevent burning of the cheese. we all know how important cheese is, oh yes.


manditory smiley face:


credits: dough, sauce and vegetables prepared by natalie c.
k.c. gets some cred too for the cheese & meat.

birds

this is how i feel when i see a little bird.
photo found on flickr...

i live in a heart shaped world

j'adore

inspiration-the girly side

these are stolen from the internet: shots from the movie Marie Antoinette (2006)

it's snowing

i made this one up a couple years ago

...and i ate it for dinner today.


ps. sorry with all the food posts. i'm not a foodie, i promise!

i got 99 problems...

i want to learn how to rap! really!

on the other hand, i stayed up last night to make these:

the cookie part isn't too sweet, but it pairs nicely with the organic raspberry jam in the center. they were super easy to make...although attempting to pipe them was a major fail.

rabbit moo

i can never get tired of this video.


<3

stephie's overly cute meringue cookies

this is for everyone who asked how i made these:

1. preheat oven. 200 degrees for 1.5 to 2 hours for uniform textured meringue. 300 degree for about 25 mins for crunchy ones with a soft center. i prefer the latter.

2. separate the whites from 2 eggs and beat until foamy. add 1 teaspoon of vanilla, and 1/8th teaspoon of cream of tartar. don't be a fool like me and sneak in some egg yolk by accident. my first batch looked like sad cloud kakas.

3. beat until soft peaks form. then slowly add 1/2 cup of superfine or regular white sugar: use heart shaped measure cups and you'll always bake with love.

4. continue beating on high speed until very stiff, and shiny, like so:

5. fill piping bag with meringue mixture, and pipe a dome-shaped meringue blob on parchment paper or silicon mat placed on top of a cookie sheet.

(oooh, nice n shiny)

i'm really bad at piping so i tried out all different shapes...rosettes are pretty in my opinion but i think the blobs give the best texture taste-wise!

6. bake! they'll be done when they start to crack...they make interesting crackling noises when cooling off. :)

OPTIONAL BONUS POINTS FOR EFFORT/CUTENESS OVERLOAD:

- add food coloring, and mix well. i used a tiny bit of tulip red food coloring paste.
-pipe other shapes, but thinner cookies may result in a shorter baking time. i tried making hearts:

they turn a little brown after baking.

and here's the finished cookies, in daylight!!

shoes and stuff and polaroids

hey. film is awesome! it's even more awesome when it's instant!


i pretty much have an addiction to both cameras and shoes.

home-ish

last one taken by jor
some light leaks on the GR1.