The English Mademoiselle Diaries: Vintage

Showing posts with label Vintage. Show all posts

Wondering the streets of Paris!

We found so many of these street stalls on the banks of the Seine, between, the Musée d'Orsay and Notre-dam, I didn't buy anything, but they made for some cute photos.

My sister and I, outside Notre-dam, which I think looks worse now there are viewing steps...

What I wore:

T-shirt - Hollister

Skirt - New look

Bag - Local county show

Shoes - Converse All Stars

xoxo Miriam

I have a weakness for snow, it softens the worlds rough edges there is no harsh urban jungle and rolling hills of the country they roll in to one never ending landscape that is endlessly appealing to both adults and children alike.

Something I scribbled down in my notepad earlier this week:

The world glides past, each landscape contrasting to the next. As always in this world they call home there is a pattern, from rural to urban and back to rural again, a seemingly endless pattern. There is a grey area between the two opposing areas, known to the people as the middleground, it is neither harsh like the concrete city nor is it the soft freshness of grass and the countryside. The middleground is where people who are lost go to begin again.

All things considered it is very difficult so dress warmly and still look nice. I find a silk scarf tends to soften any rough edges of the classic winter coats and jackets. On another note I am in love gradient coloured jumpers like the one I'm wearing.

Even though I couldn't make it into college I did manage to complete the majority of this weekends homework including ToK and Geography essays.

Jacket - Topshop, Jumper - Soul Cal @Republic, Jeans - New Look, Wellies - Hunter

xoxo Miriam

Photos/Intructions from left to right!

Preheat the oven to 100°C, draw circles around the base of a wide piping nossle on a sheet of baking paper and place on a baking tray.

4 Large egg whites, place in a large heat proof bowl.

200grams of icing sugar and 200grams of finely ground almonds. Mix together in a seperate bowl.

Disolve 200grams of caster sugar in 100ml of water over a medium heat. Then bring the liquid up to the boil once it reaches 115°C,

Whisk the egg whites until white and frothy.

When the sugar mix reaches 120°C pour it into the egg whites slowly whilst still whisking slowly careful not to get any on the whisk. I suggest 2 people for this part.

Once all the sugar mix has been incorperated gradually whisk the mixture faster until the mix reaches room temperature.

Add a few drops of food colouring if desired.

Slowly fold in the icing sugar and ground almond mix in 3 batches.

Half fill a piping bag with a circlular nozzle abour half an inch wide.

Pipe on the the baking tray you prepared earlier, pipe in a circular motion for each circle on the baking paper. (sorry there is no photo for this step)