mr p. i like your stuff.

I have been rather impressed with mr p of late. They are certainly upping their game in terms of product and I'm obsessed with Peter Pan collars so this first shirt will most certainly soon be on my body.

I saw their quirky, retro and eclectic Amber Jones for Mr Price stuff a while ago and thought it was very nice. And apparently the new 031 range and Cleo Droomer collection went into stores yesterday.

New concept store opening in Sandton in November. Drumroll...

031 collection

031 collection

Cleo Droomer

Saw pretty much this exact dress in Zara in April. Now R129.99. Sweet!

beauty in the small things

good morning florida

a room with a view

beach bliss

experimenting with home made filters at balito

drawing with light

So I have started going to photography course on a Thursday night at Vega, where Xavier is my lecturer. This I do after a long hard day of being a junior project manager and I still like it. I must be a nerd because learning new things excites me and I actually miss studying in a way.

Here is a picture I took from my lounge window for a time exposure project, now that I am learning all about shutter speed and aperture and things like that. 

I like you Durban. You are pretty. 

Also the actual meaning of the word photography is 'drawing with light'. 'Photo' means light (like in photosynthesis) and 'graph' means graphic or drawing. Like I said, nerd.

no more paying of ten rands for just one of these lovelies.

Having  developed an insatiable desire for macaroons, like most other market-frequenting sweet-toothed young females, I decided to give baking them a bash. With no piping bag it was a bit of touch and go as to how these would turn out, but in the end I have to say they were delicious. And pretty, as you can see above. I even convinced the sceptical Michael to eat one. Recipe below (adapted from the Woolies Taste Mag)

THE STUFF YOU NEED

180 g icing sugar
100 g ground almonds
3 egg whites
2 T caster sugar
1 small drop of food colouring 

THE MAKING 

• Oven to 150°C.
• Put icing sugar and ground almonds in the blender and blend for 30 seconds until mixed and fine.
• Sieve the mixture to remove any lumps.
• Whisk egg whites until just foamy and thick – but not too thick.
• Slowly add caster sugar and a small drop of food colouring and whisk until you can make little peaks
• In four separate sections, gently fold the sieved almond mixture into the egg white mixture.
• Place in a piping bag and pipe 40 evenly sized rounds, onto a lined baking tray (or use a packet with a hole in it... my addition). Leave some of the mixture out for filling.
• Bake for 15 to 20 minutes. Leave to cool completely before removing the macaroons from the baking tray. 
• Sandwich the macaroons together withsome of the raw mixture as a filling.
• DELIGHT