John Clang
boohoo
I had never heard of boohoo.com until today, and after browsing the site I don't think its one I'll be visiting often.... it all looks a bit cheap and tacky! ... having said that his one dress is quite sweet.. and only £20. 
so wrong - they're right!
i know i know.. stripper leopard print shoes! but i Love them!!!
from faith....
(although the stylist side of me does notice that this still life pic has a button hole on the strap and no button..... slack!)
from faith....
(although the stylist side of me does notice that this still life pic has a button hole on the strap and no button..... slack!)
oh dear!
I don't normally like to criticise celebrities too much.. goodness knows i go out looking terrible sometimes, but if i was going to the opening of the chanel boutique at hip store Dover street market, well, I like to think i'd dress up!
poor poor Laura Bailey though... i normally admire her vintage dresses and style so much, and the fact that she gets about town on a vespa can only be a good thing ... but what is she wearing!?
Who, really, can still get away with leggings? they are done, over, finished, it is not that cold anymore anyway! - i have a feeling though, from her emancipated frame that she cuold be wearing them to hide too skinny legs under her grandma's dress... eat something Laura! please!
wallet love...
when my bag was stolen and my beloved mulberry wallet along with it i thought i could never replace it with anything i would like quite as much (except of course the same wallet but its so damned expensive!)... 
however i have spotted another wallet in US marie claire (also mulberry) which is sooo gorgeous!
however i have spotted another wallet in US marie claire (also mulberry) which is sooo gorgeous!sorry for the terrible pic but its the pink one bottom left with two metal squares..... mmmmmmm - better start saving! 
new haircut
i saw these on foto decadent and thought they were pretty amazing!! i like the bear best!
Artist: Nagi Noda
Photographer: Kenneth Cappello
Yum!!
this is shamelessly stolen from Domino but it looked too gorgous to resist!
The Ingredients:
2 lbs. fresh strawberries (about 4 pints), tops removed, plus 4 strawberries, reserved
1 ¼ cups milk
¾ cup sugar
5 tbsp. cornstarch
3 tbsp. freshly squeezed lemon juice (from 1 lemon)
2 ½ cups graham-cracker crumbs
10 tbsp. unsalted butter, melted
1 cup heavy cream
1 tbsp. confectioners' sugar
Place 2 pounds strawberries in a blender and blend on high until pureed, about 10 seconds (do in two batches if necessary). Combine milk, sugar and cornstarch in a heavy-bottomed saucepan, and whisk until dissolved. Add the strawberry puree and lemon juice. Cook on high heat, whisking frequently, until the mixture is thick and bubbling (about 7 minutes); remove from heat. Place graham-cracker crumbs in a 10" x 1 ½"-deep pie plate, drizzle with melted butter and mix until all the crumbs are moistened. With the back of a spoon, press evenly into the bottom and sides of the pie plate to form a crust. Pour strawberry filling into crust and let cool completely (about 30 minutes). Cover and refrigerate overnight. Just before serving, place heavy cream in a mixing bowl and, with an electric mixer, blend on high until stiff peaks form. Add confectioners' sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling. Slice reserved strawberries, add to top and serve.
2 lbs. fresh strawberries (about 4 pints), tops removed, plus 4 strawberries, reserved
1 ¼ cups milk
¾ cup sugar
5 tbsp. cornstarch
3 tbsp. freshly squeezed lemon juice (from 1 lemon)
2 ½ cups graham-cracker crumbs
10 tbsp. unsalted butter, melted
1 cup heavy cream
1 tbsp. confectioners' sugar
Place 2 pounds strawberries in a blender and blend on high until pureed, about 10 seconds (do in two batches if necessary). Combine milk, sugar and cornstarch in a heavy-bottomed saucepan, and whisk until dissolved. Add the strawberry puree and lemon juice. Cook on high heat, whisking frequently, until the mixture is thick and bubbling (about 7 minutes); remove from heat. Place graham-cracker crumbs in a 10" x 1 ½"-deep pie plate, drizzle with melted butter and mix until all the crumbs are moistened. With the back of a spoon, press evenly into the bottom and sides of the pie plate to form a crust. Pour strawberry filling into crust and let cool completely (about 30 minutes). Cover and refrigerate overnight. Just before serving, place heavy cream in a mixing bowl and, with an electric mixer, blend on high until stiff peaks form. Add confectioners' sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling. Slice reserved strawberries, add to top and serve.
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