New Glasses

Say hello to my new Prada glasses. This is my reading/all-day pair. Still need to purchase a distance pair. 
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It was rather delightful to finally purchase a new pair! Although it wasn't all smooth sailing. 

I originally bought a different pair of Prada glasses. I was super excited about them but slightly paranoid that the frames were too big for my face... or too big in general for anyone's face. Let's say they were at least double the height of the orange ones and wider. 

via Google Images

I think these are the glasses. Hmmm mine may have been larger. They look okay on this chic but let's swap her face and replace it with a larger face aka. my face. 

So, I brought them home with me. My husband resorted to teasing and laughing at me. He thought I looked really young, he couldn't take me seriously and he allegedly couldn't concentrate while talking to me. I laughed and I defended my lovely pair of glasses. I told him how awesome I thought they looked on me. But my my, each time I looked at the mirror I thought I saw the glasses get bigger and bigger before my eyes, as if they were suffocating my face. 

So yes, husband won, I lost. I exchanged them for the orange pair. Much happier now.

As for the new pair, please don't tease me. I normally hate sparkly stones but I really liked the touch of orange. Felt I had to sacrifice my dislike for the stones on the side. They will probably fall off. 

Pumpkin and Spinach Salad

I know it's awfully cold here in Sydney, especially today. It may not be the greatest time for salads. But if you're sick of all the typical foods during winter, this is one of those lovely salads that can be a side or a meal in itself. It has an ingredient I love, toasted pine nuts (I do love spinach too!). Good way to get rid of the leftover pumpkin from that pumpkin soup. 
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Recipe from Taste.com.au
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Ingredients
600g butternut pumpkin, peeled, de-seeded and cut into wedges
2 teaspoon olive oil
2 teaspoon + 1 additional tablespoon honey
2 teaspoon sesame seeds
1 tablespoon lemon juice
2 tablespoon extra virgin olive oil
2 tablespoon wholegrain mustard
1 x 150g packet baby spinach leaves (available at your local supermarket)
1 x 75g packet toasted pine nuts (or you could toast them yourself. I toasted mine in the oven.)
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Method
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1. Preheat oven to 220 degrees. Place non-stick baking paper on a non-stick tray. Place the pumpkin in a large bowl. Drizzle with the 2 teaspoons of oil and 2 teaspoons of honey. Season it with salt and pepper. Ensure the pumpkin is well coated. Place on the lined tray. Make sure all the pieces are on a single layer. Bake and turn once for 25 minutes or until lightly golden. Remove from oven and sprinkle evenly with sesame seeds. Return to oven and bake for 5 minutes or until the seeds are slightly toasted. Remove from oven and set aside for about 30 minutes to cool. 
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2. In a screw top jar, combine the extra virgin olive oil, remaining honey, mustard and lemon juice. Season with salt and pepper. Shake until well combined.
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3. In a large bowl, place the pumpkin, pine nuts and spinach. Drizzle with the dressing. Ensure it is well combined. Serve.

Blog watch: I Hurt I am in Fashion

I recently stumbled onto this blog. Brilliant. Very funny. Here are some of my favourite posts.

Roasted Potatoes with Eggs and Prosciutto

Who doesn't love crispy roasted potatoes? It's the feel good, not so fatty version of a chip. Add eggs and you have a dish perfect for breakfast or dinner.

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Dressed and Eaten Recipe

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Ingredients

3 potatoes, chopped into small pieces

2 eggs

1 slice of prosciutto, sliced into 3-5cm long pieces

60g mushrooms, chopped

1/4 teaspoon oregano 

1/4 teaspoon thyme 

Cracked pepper

Olive oil

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Method

1. Drizzle olive oil on a baking dish. Place potatoes in the dish along with mushrooms. Sprinkle with olive oil, oregano, thyme and cracked pepper. Roast the potatoes in a pre-heated 180 degree oven. 

2. When the potatoes become golden and crispy, add the prosciutto. Leave in there for a few minutes until becomes slightly crispy. 

3. Create two spaces in the dish. Add egg into each space. Place back into the oven. Leave in the oven for a few minutes. You want the eggs to be soft and runny. Watch the eggs carefully. Once eggs are done, serve.  

RAFW Street Style

Another belated RAFW post, this time it's all about street style. Last one.
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Meg Grey
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Fashion editor for Vogue Australia. Where did she pop out from? I've seen her before but never paid any particular notice. I like that her style doesn't follow any rules. Slightly different to everyone else around.

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Initially I never liked these Prada shoes. Now bit of a fan.

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Christine Centenera 

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She could get away with strutting in a paper bag. Enough said.

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Love the Hermes scarf bomber jacket!

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Phoebe from Lady Melbourne

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As always, vintage at its best. Phoebe has written a very interesting article about fashion out and about at RAFW. Definitely worth a read.

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Susie Bubble

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Quirky and too cool.

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Kate Waterhouse

Loving the Miu Miu heels.

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Nicole from Gary Pepper Vintage

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Other bloggers, models, buyers, store owners and magazine folk...

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Who knew tartan could look this good?

Photos from Vogue.com (photographed by Candice Lake), Lee Oliveria, Harpers Bazaar (photographed by Street Pepper), Zanita, Lifestyled, Face Hunter, We the People.

Tuscan Tomato & Bread Soup

Here in Sydney, we have gone from Autumn to Winter a little too quickly. With winter comes the need to warm up. Soup is our little saviour in winter. I had some sour dough in my freezer from my favourite bakery, Bourke Street Bakery. Thought it would be a good idea to make use of it with this recipe.

Recipe from Delicious Magazine

Ingredients

800g canned whole tomatoes

1 chilli, seeds removed, chopped

4 garlic cloves

1 teaspoon caster sugar

2 tablespoon extra virgin olive oil

2 slices sour dough bread, crusts removed (I accidentally included the crusts!)

2 tablespoon balsamic vinegar

2 tablespoon chopped basil leaves, plus small leaves as a garnish

Method

1. Place tomatoes. garlic, chilli, sugar, 1 tablespoon oil, 1 cup water, salt and water in a saucepan and bring to the boil over medium to high heat. Reduce the heat to low, then cover and simmer for 15 minutes or until the tomatoes break down slightly.

2. Place the bread in a bowl and drizzle with the vinegar. Set aside for 10 minutes to soften.

3. Add the bread mixture and the basil to the soup. Stir it well to combine. Cover and simmer on low heat for a further 5 minutes until the soup thickens. 

4. Using a blender or food processor blend the soup until smooth.

5. Serve hot, drizzled with remaining oil. Garnish with small basil leaves.