{table for two: pumpkin meringue tartelettes}

. . . and what could possibly be more fitting for the last blustery days of autumn than pumpkin meringue tartelettes?

[recipe after the jump] x

click to continue >>>

{style inspiration: glitter ankle boots + how to}

. . . nearly always prefer tall leather boots or a pair of heels to ankle boots, that is, of course, unless the ankle boots in question were suede and sprinkled in shimmery, glittery gold dust, which changes everything . . .

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{p.s.} the pair [above] is from barneys, but if you're in a creative mood with a extra little time on your hands, you could create your own:




[instructions after the jump] x

click to continue >>>

{hair how-to: the sexy bouffant}

. . . and it has been a very long time since the last hair how-to, and after a little shopping for next week's trip to new york, all that is left are shoes {perhaps these?}, and the perfect up-do, and if you have been reading for a while, you will know about a love for brigitte bardot-esque hair, and so, a few tips on how to keep things sexy & tousled . . .

[instructions after the jump]


click to continue >>>

{table for two: ferrero rocher cupcakes}

. . . and because there are still starlit and sultry summer nights to celebrate: impossibly decadent and delectably elegant ferrero rocher cupcakes . . .

click to continue >>>

{how-to: gilded party animal cupcake toppers}

. . . quite possibly the most simply chic & ingeniously fun idea ever: a menagerie of plastic animals and candle holders, a drill and a little gold spray paint, and before you know it, it's party time . . .















{you will need:}



plastic animals

plastic candle holders

drill with 1/8″ drill bit

pliers

gold spray paint

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{steps:}



1. use any type of plastic animal you can find, keeping in mind the size of the cake or cupcake you are planning to top; ones with a flat back work best



2. with the pliers, hold the animal steady, and drill a hole straight down, being careful not to come out the other side; the hole only has to be deep enough for the candle holder to fit



3. spray paint the animals in a few light coats, rotating them to cover all sides; note: gold/metallic spray paint will work fine without primer, but if you are using regular spray paint for colour variations, be certain to use a plastic spray paint or a primer for plastic, and always test one first



4. spray the candle holders to match



5. put on your dancing shoes & pop open the champagne

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previous how-to's:



h a i r

* a side chignon

* a classic chignon

* a double-knot



e v e r y t h i n g e l s e

* a braided brass hex nut bracelet

* a sweet nothings garland

* a classic english hand-tied bouquet

* summery ombré napkins

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{additional credits: all instructions [with edits] & images by jenny from hank & hunt for the sweetest occasion}

Glittery Weekend Nails

(Images via Belle of the Ball and EmmaKissTina)


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There's honestly no other beauty product I love more than nail polish. If you've been following this blog for any length of time then that comes as no surprise. After reading reviews on various blogs, I was quite excited about testing out the Sally Hansen Salon Effects Polish Strips for myself. The results were magnificent, and I simply couldn't resist sharing my glittery weekend nails with you!


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- Colors of the weekend -
Fingers: Sally Hansen Salon Effects in Frock Star
Toes: OPI Nail Lacquer in Shorts Story

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The items above come in the Salon Effects package: 16 polish strips, cuticle stick, mini file/buffer.

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I sorted through the package of strips and fitted each one to my fingers before application. This simple step made it so much easier when applying and shaping the polish.

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Make sure your nails are clean, dry, and well manicured before application. My personal preference is for them to be cut fairly short. All the Salon Effects colors are quite bold which I think looks better on shorter nails, but it's totally up to you!

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It's really as simple as peel and stick! Shaping can be a little difficult with the first few. Getting used to the durability of the strips can be intimidating, but after that it's a very easy process. I also slicked on a layer of top coat for extra lasting power.

**

(All images taken and edited by me)


Voila, the most perfect glittery nails! Makes my heart just skip a beat!


***

I had been saving these for a special occasion- I know that sounds kind of silly. Seeing as Brad was coming home from being gone for three weeks, there was nothing more perfect to celebrate! Saturday night consisted of dinner and a live production of Beauty and the Beast at a local theatre. . .

**

Wishing you all a happy Wednesday!

{table for two: watermelon, salt & chili granita}

. . . and to hold on to summer for as long as possible, {or for those in the southern hemisphere, in anticipation}, pretty pink granita with a little spice . . .




w a t e r m e l o n , s a l t & c h i l i g r a n i t a
serves 4

1 kg fresh, seedless watermelon, skin removed & roughly chopped
1 tbsp freshly squeezed lime juice
1/4 tsp salt
1/4 tsp dried chili flakes

add watermelon, lime juice, salt & chili flakes into a food processor and blend until mixture forms a pulpy consistency

pass mixture through a sieve, pressing firmly through with the back of a spoon; discard remaining mixture from sieve

pour the sieved mixture into a wide metal baking tray or freezer-proof dish (make sure it will fit easily onto your freezer shelf) and freeze for approximately 2-3 hours or until ready to serve (mixture will keep in the freezer for 2-3 days)

when ready to serve, use a fork to scrape granita into shards and serve in dessert glasses

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{p.s.} previous table for two features:
* campari citrus sorbet
* call me cupcake
* le petit déjeuner
* meringue-encased lemon cakes
* home-made baguettes
* crab bruschetta


{all photography & recipe [with edits] by katie quinn davies . . . more here}

Sangria Ice Pops

 (Images via 1, 2, 3)


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I love sangria almost as much as I love mojitos- not quite as much but almost. A couple weeks ago I was searching for popsicle recipes so I could finally use the molds that I searched high and low for. I came across this yummy sangria ice pops recipe and knew it would be the perfect frozen summer treat. While they were a little too sweet for B, I thought they were delicious! I've been thinking up tons of variations for the future using pineapple chunks, orange juice instead of grape juice, adding some strawberries, and maybe even a little mint!


***

Gather ingredients.

Chop fruit and combine ingredients.

Freeze and enjoy!

I promise, it's that simple!

**

(Click on image for larger view)


I had some sangria left over after filling the molds. It's hard for me to gauge how many pops the recipe actually makes since the mold sizes are going to vary. The Food Network says 10-12 pops.


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I think these would be great to serve at a cookout, cocktail party, or after a taco dinner. That's actually what B and I did. Tacos and sangria? What a perfect combination!

Strawberry Melon Nails

(Images via 1, 2)

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Happy Wednesday, sweet friends!

I hope you all had a wonderfully relaxing weekend with family, friends, and fireworks. The fella and I sat on my back porch watching and listening to the colorful bursts Sunday and Monday night- it was absolutely fantastic.

I was inspired by Emily to share some pretty summer nails that I created yesterday using my signature OPI Cajun Shrimp and a new Essie favorite, Cute as a Button. I love corals and reds in the summer- I think there's nothing more flattering on golden, tanned skin. These two colors combined have added a juicy little pop to my fingertips!


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OPI Cajun Shrimp and Essie Cute as a Button


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As I've mentioned before, I swear by OPI Chip Skip. It keeps your manicure looking like new for days longer. I also use a platinum/white polish as my base coat. I've found that it works better than a clear coat and keeps the color from streaking. Finally, I use a cheap top coat that I picked up at a drug store.


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I use one coat of Sally Hansen Platinum as my base.


**

Next, I swiped on Cute as a Button. This has become my new go-to color for summer- it's the perfect peachy-melon hue. I used it on all my nails (and toes!) except my ring fingers.


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Then, on just my ring fingers I used Cajun Shrimp.


**

 (All photos taken and edited by me)


The finished product- juicy, strawberry melon nails! I snapped that photo just after finishing, but once they set and dry really well, the color difference is even more distinct and pretty. Even B noticed them when we went to dinner last night :)


***


I love the idea of adding a little unexpected surprise to your nails, especially in the summertime. I had never tried this technique before, but I know it won't be the last. Emily from Cupcakes and Cashmere has created two looks (here and here) lately that I can't wait to recreate!


XoXo

{how to: matte moon manicure}

. . . despite recently picking up summery shades of crisp white & palest sunset pink, and exclusively wearing gold on fingers & toes for the past few weeks, have been falling for the CND ruffian matte moon manicure for its decidedly nautical pairing of gold & navy, created by painting pre-made gold tips with a coat of navy polish and a mattifier, perfect for summer afternoons and oceanside dreams . . .

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{p.s.} a similar look can also be achieved without chrome tips, using a gold base {try gold chrome #548}, then coats of navy {try inkwell #539}, finished with super matte top coat

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{also:} previous how-to's:

h a i r
* sexy & tousled
* a side chignon
* a classic chignon
* a double-knot

e v e r y t h i n g e l s e
* a braided brass hex nut bracelet
* a sweet nothings garland
* a classic english hand-tied bouquet
* summery ombé napkins

{images: creative nail design / CND & all lacquered up, which also has detailed instructions & alternate methods for achieving this look; ruffian manicure designed by brian wolk and claude morais; top image via sweet nothings}

{this is glamorous on apartment therapy}

. . . in all of this week's busy-ness and the midst of the rather astonishing revelation that it is already thursday, had very nearly forgotten to tell you the exciting news that a little while ago, received a lovely invitation to be a guest on apartment therapy's the kitchn's charming series, breakfast with a blogger -- and so, take a glass of mimosa and click here to join me for breakfast and read about one of my favourite ways to begin the day . . .

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{p.s.} & a very special thank you to leela for the wonderful write-up, and for being utterly delightful and completely understanding of my fashionably late ways

{image: styling by roséline & photography by p for this is glamorous}

{table for two: oceanside dreams}

. . . and now, only a matter of time before deliriously lovely hazy summer afternoons and wind-rippled sand, fluttery dresses and fantastical floods of light, languid laughter and champagne by starlight -- but until then, scallops and oysters and oceanside dreams . . .


p a n - f r i e d b u t t e r & t h y m e s c a l l o p s
2 teaspoons olive oil
20g butter
1 clove garlic, crushed
2 teaspoons finely chopped thyme leaves
12 scallops, roe on, on the half shell
2 tablespoons lemon juice
1 tablespoon chopped chives

heat a medium frying pan over high heat; add the oil, butter, garlic and thyme and cook for 1 minute; remove the scallops from the shells, reserving the shells; add the scallops to the pan and cook for 30 seconds each side; place the cooked scallops back in the shells; add the lemon juice to the pan and cook for a further minute, then add the chives; spoon the pan sauce over the scallops; serves 4





s c a l l o p s w i t h l i m e w a s a b i d r e s s i n g
& o y s t e r s w i t h c h i v e a n d w i n e v i n e g a r d r e s s i n g

s c a l l o p s
2 tablespoons peanut oil
2 cloves garlic, crushed
1/3 cup (80ml) lime juice
4 teaspoons wasabi paste
12 scallops, roe off, on the half shell
peanut oil, extra for brushing
3 green onions (scallions), thinly sliced
lime wedges, to serve

preheat a char-grill (broiler) pan over medium heat; heat a small saucepan over low heat; add the oil and garlic to the saucepan and cook for 1 minute, then whisk in lime juice and wasabi; set aside and keep warm; remove the scallops form the shell, reserving the shell; brush the scallops with the extra oil and char-grill (broil) for 30 seconds on each side; place scallops in the shells; top with dressing and green onion and serve with lime wedges; makes 12

o y s t e r s
2 tablespoons olive oil
1/3 cup (80ml) white wine vinegar
2 tablespoons finely grated lemon rind
2 tablespoons finely chopped chives
12 shucked oysters

place the oil, vinegar, lemon rind and chives in a bowl and whisk to combine; spoon over the oysters and serve; makes 12

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{p.s.} previous table for two features:
* le petit déjeuner
* meringue-encased lemon cakes
* home-made baguettes
* crab bruschetta


{images: scan by this is glamorous from donna hay's seasons}