{at the shops: gemma redux, new york}

. . . palest pink mother-of-pearl and little bits of gold, glittering crystal and gilded lace -- a study of contrast & excess -- the mixed metal pieces in the spring\11 collection by gemma redux are as perfect with the last light summer dresses of the weekend, as with belted camel coats and socks & heels on a mid-september day . . .











{images & necklaces by rachel dooley of gemma redux, discovered via seesaw design}

{style inspiration: blush, nude & champagne}

. . . having flirted shamelessly with irresistibly fun and tempestuous bolts of colour recently, this past weekend, in open-toed sandals {for the first time this spring} and toes newly enveloped in chanel's rose satin, have fallen always and again in love with shades of nude and blush and champagne, the pale and pretty hues insanely perfect for mid-spring afternoons . . .

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marc by marc jacobs mimi silk-crepe dress | lido pearls mother of pearl flower necklace | carine gilson théme egérie silk crepe de chine bra | carine gilson théme egérie silk crepe de chine french briefs | aspinal of london vintage vanity case in nude deep shine italian patent calf | yves saint laurent rouge pure shine 26 in natural beige | giuseppe zanotti henry leather and metal t-bar sandals


{p.s.} more perfect neutrals: here & here & here

{table for two: meringue-encased lemon cakes}

. . . perfect for mid-march soirées and even better, dinners outdoors . . .

{meringue-encased lemon cakes:}

125g butter, softened
1 cup (220g) caster (superfine) sugar
1/4 cup finely grated lemon rind
2 eggs
1 1/2 cups (225g) plain (all-purpose) flour, sifted
1 1/2 teaspoons baking powder, sifted
1/2 cup (80ml) milk
2 tablespoons lemon juice
6 scoops vanilla ice-cream
basic meringue mixture {see below}

preheat the oven to 160°c (320°f); place the butter, sugar and lemon rind in the bowl of an electric mixer and beat until light and creamy; gradually add the eggs and beat well; fold in the flour, baking powder, milk and lemon juice; spoon the mixture into 6 x 1 cup-capacity (250ml) lightly greased muffin tins and bake for 30 minutes or until cooked when tested with a skewer; cool in tins for 5 minutes; remove and cool on a wire rack

using a tablespoon, scoop out a hole in the top of each cake and fill with a scoop of ice-cream; place the cakes on a tray and freeze for 30 minutes; spread the basic meringue mixture over the cakes and place on a baking tray; cook under a preheated hot grill (broiler) or in a preheated 200°c (390°f) oven for 2-3 minutes or until the meringue is set and golden; serve immediately; makes 6

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{basic meringue mixture}

150ml eggwhites (approximately 4 eggs)
1 cup (220g) caster (superfine) sugar
1 teaspoon white vinegar

place the eggwhites in the bowl of an electric mixer and beat until stiff peaks form; gradually add the sugar and vinegar and beat until the mixture is thick and glossy; use immediately

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{p.s.} previous table for two posts:
* homemade french baguettes
* crab bruschetta


{image: scan by this is glamorous from seasons by donna hay}