Monday, March 28, 2011
Sunday, March 13, 2011
Diana Misetic FW 2011
By now, most of you probably know that I have a fashion internship. While finding a fashion internship is hard pressed in Pittsburgh, where I intern exudes something that is far from the blatant and easy style that I am all to accustomed to seeing in the area. I might dare to say that Diana Misetic's Little Black Dress is my cosmopolitan haven-- a slice of New York! Anyway, I should let you be the judge. Let me know what you think!
I can't say the photos do the collection full justice but I do think you can get a good idea of what's going on. Hopefully I can do a fashion internship insider post soon so I can show you all what I actually do. :)
I can't say the photos do the collection full justice but I do think you can get a good idea of what's going on. Hopefully I can do a fashion internship insider post soon so I can show you all what I actually do. :)
Tuesday, March 1, 2011
Perfect Banana Bread
Banana bread is one of my not-so-guilty pleasures (there are much worse things that I consume). I love it hot with a lick of homemade orange marmalade and a cup of tea. It's perfect on a cool day and quick to make!
Perfect Banana Bread
3 to 4 overripe bananas*
2/3 C granulated sugar
1/3 C safflower oil, or your oil of choice (you can also use butter)
1 large egg
1 teaspoon vanilla (optional)
1 1/8 teaspoons baking soda
1 teaspoon salt
1 C all purpose flour
1/2 C whole wheat flour
3/4 C chocolate chips, you can add walnuts too, but I seem to have some strong aversion to them in my banana bread. ;)
Directions: Mash up the bananas with a fork or go wild and use your hands. This should obviously be done in a bowl. Add the ingredients in order and stir before you add the chocolate morsels. Then stir in the chocolate or disgusting walnuts. Pour into a greased bread pan. Cook for about an hour at 350°F. Insert a toothpick into the middle of the bread, if it comes out clean your bread is done. Dig in and burn yourself, or let it cool and enjoy.
Notes: *A note about the bananas, they really should be overripe (black on the outside) because otherwise your bread will not tastes banana-y and will probably need a LOT of sugar to make it sweet. Sometimes my bananas are so sweet that I don't have to add sugar! You can add the sugar last if you prefer to see if you need any at all. :)
You may ask why 1 1/8 teaspoons of baking soda. It's not 100% necessary but I find that when working with whole wheat flour I need a bit more rising agent.
3 to 4 overripe bananas*
2/3 C granulated sugar
1/3 C safflower oil, or your oil of choice (you can also use butter)
1 large egg
1 teaspoon vanilla (optional)
1 1/8 teaspoons baking soda
1 teaspoon salt
1 C all purpose flour
1/2 C whole wheat flour
3/4 C chocolate chips, you can add walnuts too, but I seem to have some strong aversion to them in my banana bread. ;)
Directions: Mash up the bananas with a fork or go wild and use your hands. This should obviously be done in a bowl. Add the ingredients in order and stir before you add the chocolate morsels. Then stir in the chocolate or disgusting walnuts. Pour into a greased bread pan. Cook for about an hour at 350°F. Insert a toothpick into the middle of the bread, if it comes out clean your bread is done. Dig in and burn yourself, or let it cool and enjoy.
Notes: *A note about the bananas, they really should be overripe (black on the outside) because otherwise your bread will not tastes banana-y and will probably need a LOT of sugar to make it sweet. Sometimes my bananas are so sweet that I don't have to add sugar! You can add the sugar last if you prefer to see if you need any at all. :)
You may ask why 1 1/8 teaspoons of baking soda. It's not 100% necessary but I find that when working with whole wheat flour I need a bit more rising agent.
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