Just Dance

Lanvin Fall/Winter 2011 ad campaign.

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Crochet

The perfect crochet shorts worn with a loose tank and cork wedge sandals.

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See-through

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Dylan

I sometimes forget how much I love my Linea Pelle Dylan bag.

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Vintage

My brother did some spring cleaning last night and found a children's blazer buried in his closet. He last wore this blazer when he was eight years old for special occasions. He also found a collection of bow ties, my mom really knew her stuff. He showed me the blazer right away and I instantly fell in love with the cut and the buttons. He told me to try it on for fun and I am glad he did because it is now my favourite blazer.

One man's trash is another girl's treasure.

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Watermelon Granita

Ingredients

4 cups (1 3/4 pounds) cubed seedless watermelon (from a 4-lb. melon)
1/2 cup sugar (I only used 1/4 cup because my watermelon was super sweet)
1 tablespoon fresh lime juice

Preparation

Purée all ingredients in a blender until smooth. Pour into a 9x9x2" metal baking pan. Freeze mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes


Two hours later et voilà, the granita is ready!



I always try to make my food look pretty and presentable, but clearly my friends could not wait to dig in. We finished the watermelon granita in 15 minutes. Success :)

Recipe via Bon Appetit Magazine

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Khao San Road

Last week, I had dinner at Khao San Road with a couple of friends. As I was impatiently waiting for my friends to arrive, I read the National Post's review of the restaurant because a friend told me that they gave mixed reviews. I definitely started to feel skeptical about the food, but decided to order a few dishes that Gina Mallet recommended to see for myself. We ordered the Pad Thai, Gaeng Massaman and Khao Soi.



We had high expectations for the Pad Thai and we were very disappointed. It was definitely too sweet and needed more chili spice to balance out the dish.



The Gaeng Massaman was also a disappointment. The flavours were all too familiar and it tasted like most Thai curries.



The Khao Soi was highly recommended by Mallet, so we had to order it. This dish was the highlight of our evening and it definitely made up for the disappointing Pad Thai. The coconut curry soup was so delicious we drank every last drop. I highly recommend this dish.



For our appetizer, we ordered Tao Hoo Taud Samoon Prai (fried garlic tofu). This was very delicious and unique because they used a firm tofu instead of the conventional soft tofu. I loved the meaty texture of the firm tofu and the spicy dipping sauce.

My rating: ***

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