29 June 2011

See Princess Diana at 50 Stand Alongside Kate Middleton on Stirring ‘Newsweek’ Cover





Princess Diana would have celebrated her 50th birthday this coming Friday.

Princess Diana at 50 Stand Alongside Kate Middleton on Stirring 'Newsweek ...OK! MagazineBack from the dead: Princess Diana seen strolling with Kate MiddletonInternational Business TimesNewsweek cover imagines Diana at age 50Long Island PressNewsweek -USA Today -NPRall 254 news articles 



Child Model Cries The Length of the Runway While Walking the Men’s Shows in Paris

Smurfette Wears Louis Vuitton and Lanvin in Harper’s Bazaar

Ctrl-Alt-Delete Cup Set

28 June 2011

The Garden of Rapture

Missoni & Converse Auckland Racer

Stacked Squares Silk Tee By: Rachel Rose







All pieces Rachel Rose make are of limited quantity and made to order. 

They are hand painted or dyed by me.



Valextra Medium Zip Around Wallet

Journey to Cambodia for Angelina Jolie Louis Vuitton "core values" Campaign



Tiffany Blue Chocolate Chips

Anne Hathaway’s Looking Rosy on the New Harper’s Bazaar Cover









Photo: Courtesy of Harper's Bazaar/Alexi Lubomirski



27 June 2011

Lisa Bonet's daughter is modeling

do you remember Lisa Bonet in the Cosby Show







her daughter




in her photo shoot







Zoe Kravitz by Simon Burstall for Wonderland

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NOHANOOR - 2011 LOOKBOOK





Dont miss the New Collection & LookBook
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Starting from Thursday 30 June 2011
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@ De'yah - Block 2 - Street 30 -  House 6
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Timing: 04:00 pm to 09:00 pm
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if you want to see the whole collection visit NohaNoor blog HERE


Crazy Pizza Bread











Crazy Pizza Bread
Serves 4 to 6


Use your favorite pizza toppings for this. I used red bell peppers, green peppers and pepperoni to keep it kid-friendly. Other suggested add-ins: caramelized onions and roasted garlic (dry roast unpeeled cloves on a skillet for about 5 minutes, then finely mince or mash into a paste). If using a topping that will render fat, microwave it for a minute or two to prevent the fat from rendering into the dough while baking, which will alter the texture of the bread.
Serve with a simple marinara sauce or tomato soup for dipping.

Ingredients:

1 teaspoon yeast
3/4 cup warm water
1 2/3 cups all-purpose flour
1 teaspoon kosher salt
1/2 cup Lindsay Chopped California Ripe Olives or 1/2 cup Lindsay Large Pitted Black Ripe Olives, sliced
1 1/2 cups favorite toppings, chopped
8 oz. shredded mozzarella cheese
1 tablespoon olive oil

Sprinkle yeast over warm water in a bowl. Let it sit for 3 minutes until foamy, then add in flour and salt. Mix (using a mixer, spoon, or your hands) just until it comes together. Add in the olives and toppings and combine well. Dough will be tacky, but feel free to dust with a bit more extra flour if it feels too tacky. Let rise for about 1 hour, then put in the refrigerator for another hour.

Take the dough out of the refrigerator and flour a Silpat or waxed paper. Roll out into a rectangle about 11×17”. Sprinkle cheese over top. Then, using the Silpat or paper, fold along the long side, like an envelope. Seal sides so cheese is not exposed. Let rest while you preheat oven to 450 degrees. Let oven stay at 450 degrees for 20 minutes.

Bake the bread, either on a pizza stone or baking sheet, for 25 to 30 minutes, until golden brown. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing.

To pack for lunch, wrap slices in foil and lightly toast before putting it in a lunchbox. Include a small container of tomato soup or marinara sauce for dipping.


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