Short Presents

Keeping in Regal at the Office

2012-02-26T07:00:00.005-04:00

I love the "Vice President" and the "CEO", they remind me of something you'd see in a classic BBC film. I think both these looks could even be appropriate for formal events like weddings.

The "intern" would be much more professional if the pony was lower say around the middle, but I like the idea of covering your elastic.

Is busy season over yet?
sincerely,
sp

Photographer Crush: Babar Khan

2012-02-25T06:30:00.004-04:00

Inspired by old hollywood voyeur cinema Khan wants to avoid his work looking artificial or too made up, and so he likes to keep the models makeup minimal and the location believable. Suggesting he'd rather that the photo look like you just "happened upon the scene" and a photo was taken at the event rather than the other way around.

Below are the images of the photography works by Babar Khan

**images source: http://hautecheeks.blogspot.com/2010/01/babar-khan.html

Au revoir mes cheries
sincerely
sp

Time Travelling with Abercrombie & Fitch

2012-02-24T07:00:00.001-04:00

"Founded in 1892 in the Manhattan borough of New York City, New York, by David T. Abercrombie and Ezra H. Fitch. The original Abercrombie & Fitch was an elite outfitter of sporting and excursion goods, particularly noted for its expensive shotguns, fishing rods, and tents..."

Circa: 1940s or 50s these pants are older than I am, but items like these are incredibly timeless. Conversely, it is amazing how much Abercrombie and Fitch has changed over the years. Check out this photo on their website. Clearly these two are not going fishing and/or sleeping in a tent. I do love their outfits though I think they are considerably cute for a picnic.

Clothing above: Fancy Lucky Vintage Boutique
Styling: Eva Brannen
Photographer: Deedee Morris
Model: me :)
http://www.etsy.com/listing/84843836/vintage-1940s-abercrombie-fitch-jodhpurs

Happy Friday Fashionistas

sincerely

Thoughts on 'The Fat Body (In)visiable'

2012-02-22T07:00:00.001-04:00

"The Fat Body (In)visible, a short (24 min.) documentary by fat activist Margitte Kristjansson, investigates the relationships two San Diego-area women have with their bodies. Through individual interviews and vignettes featuring the two women about town, Kristjansson illustrates not only how women in general are told to feel about their bodies, but also how these two particular women work to make their fat bodies seen in a world that would rather they remain hidden. Body acceptance activists Keena and Jessica’s stories detail the intricacies of identity and the intersections of race and gender with fatness; the women themselves find new and inventive ways to be proudly visible subjects through the strategic use of fashion and social media. The film explores important tactics used by both women to enact visibility on their own terms, while simultaneously encouraging others to join in celebrating body diversity".

This documentary has really struck a cord with me, and I've had to sit with it a few days before writing a post because I have mixed feelings about it. On one hand it bothers me slightly because I don't agree with being "fat positive" because in a way it is glorifying a ridiculously unhealthy lifestyle, but on the other hand it is opening the doors to conversations about fat discrimination.

With the help of Alex Kuczynski author of "Beauty Junkies", below is my response to this film and all of the controversy that comes along with it.

Kristjansson shares with her viewers a story about walking down the street and a woman calling her "a fat piggy bitch" and goes on further to explain what happened and says "just because of my existence she felt it necessary to take me down". This is where it becomes problematic for me because we as society think we know something about a person based on their outward appearance. Here's the thing, we should never attribute meaning to things like body size, type, or shape, because ultimately we don't know why or how that person got where they are today. People come in various sizes, and that's what makes us human and unique.

Currently I am reading the book "Beauty Junkies" by Alex Kuczynski, and I have to say that I find this book to be both extremely shocking and more relevant than ever, despite being published in 2006. Six years later, and we still face these same obsessions with body modification, and with that comes disgust towards anyone or anything that doesn't fit that ideal "mold".

In her book, Kuczynski writes:
"as more of us get fatter, the more we hate fat. If beauty is a religion, fat is a cardinal sin. To be fat is to be perceived as weak and morally lazy. Woman who belong to the cult of the beauty junkies will resort to any means to remain thin. Thin is beautiful. Thin means you are smart, sexy, powerful, and in command of your destiny. In New York, the lower you body mass index the better person you are (Kuczynski 2006, p114).

North Americans in particular are among the largest people in the world, and yet we are also the same culture that is BOMBARDED with new diets, fads, and information every single day. We know more now about weight loss than we ever have in the past, and yet we are still gaining and gaining and gaining. So much so, that we have had to expand airplane seating, seat belts in automobiles, and house hold furniture pieces to accommodate our ever expanding waistlines. We even have clothing stores specifically designed for plus size individuals. We now consume "10 percent more caloric sweeteners today than we did 30 years ago" says this months issue of Mens Health, and yet we still turn on each other with hate and disgust when we see each other walking in the streets?

http://visboo.com/absolutly-laziness.html

There are so many layers to obesity that it is immensely ignorant to chalk it up to simple "laziness". It is not laziness, or lack of trying, or that people who are over weight or obese don't care because I've seen the tears pour straight from their eyes. We are human and we all care when people mistreat us. It doesn't take a rocket scientist to figure out that people are judging you, they don't even need to open their mouth; their eyes say it all.

What can happen sometimes is that we get to a point where we feel like there is no going back. The hill just seems too big to climb, and maybe partly because we don't feel like we deserve it, or have the energy to fix it. It is a vicious circle, we get upset because we eat, and we eat because we are upset; how do we get out of this harmful spiral?

I don't know where this notion came from that fat = lazy because really we should be looking at peoples' self esteem, education, and financial means. I think what we should be doing is working towards building body confidence, positive self esteem, and also work towards educating people so that we all feel motivated to take control of our lives and feel like we deserve a happy, non-judgement life.

There are two sides to every coin, if you are big people think you're lazy, if you're thin people think you shove your fingers down your throat. People are watching you regardless of which side of the coin you land on. If you take the words "big" and "small" and separate them from their meaning, being small and being big are just words. It is only when we associate character traits with those words that it becomes problematic because we focus that hatred inward. The issue though does become that being too far on either side of being too big or being too small is that it can cause you your life. Either extreme can lead to heart failure as both anorexia/bulimia/obesity equally cause immense strain on your heart, leading to heart failure. The problem is that we glorify one side more than the other, and ultimately we turn a blind eye to some really unhealthy practices.

Kuczynski writes:
"In fashionista circles, anorexia and bulimia are not illnesses but conditions that make life fun and sample-size clothing wearable. I once visited a friend on the editorial floor of Vogue and needed to use the bathroom. A handwritten sign, scrawled on yellow notebook paper, was taped to one of the stalls: "Please do not use this ladies' room as your personal vomitorium. Go barf up your lunch elsewhere!!!" (Kuczynski 2006, p114).
What is smart, sexy, and powerful about shoving your fingers down your throat to hurl up your lunch? More people die from a heart related issues from Bulimia than any other type of eating disorder including binge eating disorder (compulsive eating), and yet being thin is powerful? There is nothing powerful about death.

I'm not saying that we should all get fat, and drain our health system, but I think we should embrace other feminine ideals. We are not all a size two, and some of us may never be a size two, but that doesn't mean you can't work that dress, and heels girl! I think that if we pulled the attention away from being fat or thin, and more so towards being healthy, and feeling good about ourselves (inside and out) we would find that we'd be much better to ourselves and each other. As long as you are happy in your body, and your not on the brink of diabetes/high blood pressure than there is no reason to stress yourself out.

When you see a larger person walking down the street how about not staring at their thighs or arms, because just like Bob Dylan's grandmother once said "everybody has a story", but until you've heard it, you can't make ANY assumptions about their life.

If people aren't asking for your opinion don't give it.
That's my two cents
sincerely
sp

Roasted Asparagus

2012-02-20T07:00:00.016-04:00

Sometimes it is the simple things in life that make all the difference. I truly believe that food tastes better the less you mess with it. Now this is is not to exemplify my lazy side, as I have no problem spending the entire afternoon cooking French Onion soup and making it perfect. But some foods are just meant to be enjoyed for what they are: vegetables.

Vegetables have the nutrients that keep us young, energetic, and ALIVE.

Since when did vegetables become the enemy? We've been harvesting and nurturing these little plants for centuries why would we turn our backs on them now? When they've gotten us through the most traitorous events from harsh winters, and tough travels. You name it and vegetables where there and they had your back: weather permitting of course.

8 Reasons to try asparagus for dinner tonight:

1 detoxifies your system

2 has anti-aging functions

3 considered an aphrodisiac

4 protects against cancer

5 reduces pain and inflammation

6 prevent osteoporosis and osteoarthritis

7 reduces the risk of heart disease

8 can help prevent birth defects

There is no reason why you can't get more vegetables in your diet except for lack of trying. They have got to be some of the most versatile food out there. Honestly if you are looking at your plate and there are no vegetables on it, you should be concerned. At least for your taste buds! They are seriously missing out on some amazing grub.

Ingredients:

Asparagus (woody ends snapped off)
tbs Olive Oil
dash Salt and Pepper (Preferable rock salt and cracked pepper)

Preparations:

With two hands hold the asparagus horizontally in your hands and the asparagus will snap at its natural breaking point or you can peel and cut them, this is for you to decide. I love snapping them, but it is mostly because I love the noise.

Toss your cut, peeled, or snapped asparagus in olive oil, and place on a baking sheet. Sprinkle with salt and pepper, and bake on 350 degrees for about ten minutes. Be careful not to overcook them, they turn into rubber pretty quick: YUCK!

As mentioned in the video these make a lovely appetizer, but they also make a lovely side dish as well. I literally eat them like french fries sometimes while I'm waiting for the rest of my dinner to cook. super yum!

For more on asparagus go to:
http://bkcreative.hubpages.com/hub/10-Super-Health-Benefits-of-Asparagus

Happy Monday Blog Readers.
sincerely
sp

Waterfall Braid

2012-02-19T07:00:00.003-04:00

I love this look, I might even use it for my dance recital. It's a great way to keep your hair out of your face, but still having it down with movement.
happy sunday
sincerely
sp

Yves Saint Laurent Spring/Summer 2012

2012-02-18T17:00:00.000-04:00

Interesting music choice here, but the cinematography is pretty neat.
Enjoy fashionistas

Who Doesn't Love A Good Makeover?

2012-02-18T07:00:00.004-04:00

What Not To Wear is probably one of my favourite shows to watch while I am home on a break, or taking some time off to relax. Above are some of their most dramatic makeovers; it is amazing what a little TLC can do.

I love the idea of giving someone the confidence to take back their life. So often we get caught up in the day to day and we tend to lose ourselves in the mix. Everyone's body is different, and everyone's style is different, but once you learn how to fit clothes for your body you can sink into your style. There are some styles that I personally would not choose for myself, but that doesn't mean it doesn't look amazing on someone else. It has taken me a little while to discover my own personal style, but I think I can comfortably say I'm pretty settled into my own self now.

"Everyday you should look in the mirror and love what you see, and love what you make" - Heidi Klum. When you are good to yourself, only then can you be any good to anyone else.

Toodle-loo pretty girls
sincerely
sp

Belle Époque

2012-02-17T06:30:00.000-04:00

|Fashion Friday "Outfit Inspo": Satin and Lace|

For today's fashion friday post I am wearing a 1920s vintage dress coat. The following shots are from my Fancy Lucky Vintage shoot. This beautiful Edwardian lace jacket is a show stopper, and if you can believe it, it is even more impeccable in person. I love the sharp black detailing against the delicate beige lace; it is the full expression of elegance and grace.

This beautiful Edwardian lace jacket is available for purchase simply by going to: http://www.etsy.com/listing/73369373/1910s-1920s-vintage-lace-dress-coat

Fancy Lucky Vintage is also host to dozens of lace satin slips. I am a sucker for slips, I think I must have been born in the wrong era because I simply adore the clothing of the past. There's something about slipping into the delicate fabric of a satin slip that makes me feel effeminate. I don't know if it is because my mother always dressed me up as a kid, or all the Sundays going to church in my Sunday best, but I definitely feel the most comfortable and most confident in a dress. Oh Winter when will you be distant memory?

Until then, stockings and tights will have to do.

Au revoir mes cheries!

Smith's Bakery

2012-02-16T06:30:00.001-04:00

After an evening out on the town with my fellow dancers, I was in rough shape after coming from an appointment the next morning. I hadn't slept a wink the night before, and got up immensely early to get to there on time. All the coffee and red bulls couldn't pull me out of this funk. I'm not as young as I used to be; let's just leave it at that. After a night of dance classes, followed by the rest of the night dancing at the club I was in desperate need to a calorie boost, and where other to get that than a bakery?

Bakery Style Veggie Pizza w/ Aranciata San Pellegrino

Walking down Agricola I stumbled upon Smith's Bakery, I'd walked passed this shop numerous times before, it was mental note that never came to fruition. I walk in to the modest little mom and pop kind of shop and immediately I felt a sense of relief; this was exactly what I needed.

The woman working behind the counter offers to take my order. The words try to make it to my mouth, but something gets lost and I stutter that I need more time. I decide on the veggie pizza, for under 4 dollars, this meal met both my price point, and my taste buds. I took a seat on one of the bar stools and admired the view from the window. The smell of freshly baked bread filled my nose, while warm delicious pizza filled my stomach.

Established in 1932, Smith's Bakery offers european influenced baked goods from full fondant cakes to squares and biscuits, they offer montreal smoked meat sandwiches (hot and cold), and freshly baked pizza prepared daily, as you can see above.

You can check out their menu here: Smith's Bakery and Cafe Menu

They also serve breakfast, and coffee (no espresso for fancy lattes). The coffee is 'Just Us' brewed coffee for those of you Haligonians reading this post. Don't expect someone to pour it for you, as this coffee is self serve. When reading up about Smith's Bakery on yelp some people expressed their frustration, as this "was one more thing they need to do in the morning", but really it is not the end of the world to extend your arm to pour the coffee into your own cup, you'd probably do that with the milk anyway. Some people.

I'm really looking forward to coming back and trying the Montreal smoked turkey sandwich, maybe even this weekend.

Au revoir mes chéries
sincerely
sp

Running Wild And Free With Jessica Bradford

2012-02-15T06:30:00.001-04:00

A conversation with Jessica Bradford fashion blogger, and jewelry designer. You might know this gal’s work from her website HauteHalifax.com, where she enjoys writing along with her co-pilot Erin about fashion, style, trends, music and inspiration.

As we all know, a true fashionista can never be afraid of taking a risk or embarking on a new challenge. Jewelry designing and owning one’s own business is no exception. Bradford is not just a pretty face you know; she is currently channeling all of her fashion knowledge and eco-friendly attitudes into her up-and-coming jewelry line.

Tell us a little bit about yourself?

I’m a 24-year-old girl living in Halifax. I spend my time doing a lot of things like blog, make jewelry, and work as a marketing / PR professional for a friend’s business (RedRiot Communications), but I would say that at the heart of it all I’m an entrepreneur.

How did the idea for Run Free, Run Wild come about?

This past year, I had some major changes in my life that were very freeing, so that was definitely part of how I came up with the name.

As for the idea itself, I think it had been brewing inside of me for some time now. I’ve been a collector of random things I thought to be beautiful since I was little – rocks, shells, you name it. I’ve also loved crafting for as long as I can remember and playing around with art. I even had a stint in high school where I was obsessed with making my own jewelry.

More recently, I collected a few sea urchins washed ashore on a beach and started experimenting with them. Although I didn’t know it at the time, my experiment led me to create my first Run Free, Run Wild necklace – a gold sea urchin. When I would wear the necklace out, it attracted a lot of attention. A few people started asking if I had an online store, so I thought, “If there’s interest, why not go for it?”

What advice would you give aspiring bloggers?

If you’re really thinking about getting into blogging, just do it. There’s nothing to lose by starting a blog, but a lot to gain. You get to connect with so many people you would have never met otherwise, attend amazing local events, learn how to use the Internet in new ways, and so much more. If you’re open to accepting help from other bloggers and letting them know you’re out there, the blogging community will be so supportive of you too.

Where do you look to, for inspiration?

My inspiration comes from stumbling online, perusing secondhand stores, and my own little experiments.

Explain to our readers the concept of your line.

Simplistically, my concept is about seeing and appreciating the beauty in everything, but there’s a lot more to it.

As some who read my blog already know, I love secondhand shopping and firmly believe the fashion industry needs to become more sustainable by creatively using materials already in existence. There is so much waste out there and the fashion industry exacerbates that with brands, designers, and consumers trying to keep up with the ‘latest’ trends, even though fashion is a constant cycle and those trends from years ago will come back in some form or another. I stick to these beliefs and it spills over into my jewelry line, as I use a lot of secondhand materials, including chains and lace.

This also ensures that each piece is special. Honestly, I couldn’t recreate the same thing if I tried. My materials won’t allow it.

Who is the “Run Free, Run Wild” woman? How would you describe her?

I always say that I won’t let anything go out the door that I wouldn’t be happy to wear myself, so I guess in a sense she is me, but I’m like a lot of girls out there!

She is any female who likes seeing and owning beautiful things, but has so much more to her when you get the chance to dig deeper. Most of all, she cares about the world.

What is your mission and how do you feel the accessories achieve this?

The fashion industry can be incredibly wasteful. Every year, new trends emerge, so factories start pumping out the newest stuff, only for them to be tossed away the next season, then re-ermge as a trend sometime later. Fashion is a cycle. And, as much as I love having a new coat or a new pair of boots, I recognize that this is an unsustainable and unnecessary practice.

I’m using my jewelry to show that things that are already in existence can be reused in creative ways, so that you can avoid the wasteful cycle that is fashion trends.

What does the inside of your closet look like? What could we expect to see?

It’s organized from left to right, starting with dresses and ending with sweaters. You’ll find a lot of dresses and skirts, as I’ve always been better at dressing up than dressing down. You wouldn’t find a lot of brand names, as my budget doesn’t allow for that kind of thing, but definitely some nice pieces and lots of thrifty finds. You would also see a lot of hangers with more than one thing hanging on it.

What are you wearing right now?

As I started writing this interview, I was waiting on friends to get ready for a night on the town, so I was dolled up in a white and navy striped skirt, thrifted black silky crop top, tights, black knee socks, black over the knee boots, and also rocking some burgundy lipstick.

Now, as I finish things off and tidy up my answers, I’m in bed in my pajamas! Haha.

What piece of clothing or accessory in your collection do you most covet?

I would have to say the original sea urchin necklace I made.

Growing up what is your best memory in association with clothing or the concept of your brand?

Being a young girl who loved collecting rocks and shells. I could stare at and study my rock collection for hours on end. To this day, I can close my eyes and picture my favourite rocks in it.

What would a day with Jessica look like?

Haha it depends what day! I work from home most days, so that would consist of me sleeping in, and then sitting at my kitchen table on my laptop and sipping tea. I would definitely hit up a yoga class at some point in the day too. I like to go on little adventures at least once a week too, so it may be a walk down by the waterfront or a trip out to a nearby beach or park. If it was a weekend, that’s a whole other story!

How old where when you realized this is what you wanted to do?

I still don’t know what I want to do! I just do things I like and hope that it will all work out.

What did the people around you say when you told them you wanted to blog and make jewelry?

To be honest, when I first started the blog I didn’t tell anyone that was I planning on doing it. I just did it and then told them! Some people probably still don’t know I blog and are probably surprised to learn that I do.

As for the jewelry, my friends and family were all very supportive and I wouldn’t have decided to start selling any of it without them. And, as always, my mom is my biggest fan.

What is the biggest misconception about fashion?

There are probably a lot of misconceptions about fashion, but I think the biggest would be that it’s superficial. Sure, the fashion industry can dictate ‘what is beautiful’, but fashion is also an extension of your personality and how you want to be viewed by the world. We behave as we want the world to perceive us, right? Well, dressing, or wearing fashion is part of our behaviour, isn’t it?

What advice would you give others who are considering a business like your own?

I’m still learning the ropes myself, so I don’t know if I should be giving advice just yet, but I’ll pass on advice that I have on my Just Us water bottle – people and planet before profit. We probably wouldn’t be in some of the mess we’re in now if corporations didn’t lose sight of that!

Fashion forward AND environmentally conscience; how could you not love her right? Looking forward to reading more about her "little experiments" we wish all the best from Short Presents Jessica.

Thanks so much to Jessica Bradford of Hautehalifax.com you are a doll.
Don't forget to check out her tumblr for her Run Wild, Run Free pieces at http://runfreerunwild.tumblr.com/

Courtly Love

2012-02-14T07:00:00.034-04:00

Usually I reserve the fashion related posts for Fridays, but I couldn't resist posting these photos in lieu of Saint Valentine's day. Below are the shots from our "Dressed to Kill" shoot with Fancy Lucky Vintage. Enjoy!

Behind the scenes at FLV shoot

"When love is not madness, it is not love"

Clothing: Fancy Lucky Vintage

Styling: Eva Brannen

Photography: Deedee Morris

http://www.etsy.com/shop/FancyLuckyVintage

Happy Valentine's Day Fashionistas

Hope your day is full of love where ever you are.

Much love

xoxo

Valentine's Dinner For Two

2012-02-13T07:00:00.010-04:00

Looking to impress your love bug with a delicious home cooked restaurant inspired meal, but your idea of cooking is using speed dial to call Salvatore's? Well I have a recipe for you!

Honestly this dinner is time efficient and cost efficient! It'll be sure to tempt your lady or beau with little to no effort. If you follow my suggestions and then focus on presentation, no one will ever know you shoved everything into the hot oven and sat with your feet up while it cooked itself. It'll be our little secret ;)

What's on the menu tonight?
Almond Crusted Fresh Atlantic Marinated Salmon, Sweet and Spicy Roasted Sweet Potatoes, Served with Balsamic Glazed Brussel Sprouts.

Almond Crusted Marinated Salmon

Sweet and Spicy Roasted Potatoes

Balsamic Glazed Brussel Sprouts

These items literally cook them selves, all the work is in the prep, and it can all be done in little to no time at all. Here's what you'll need for your feast.

Fish:

Two Fresh Salmon Portions
Greek Feta and Oregano Salad dressing (calorie wise preferred)
Handful of almonds - chopped
Club House - Greek Spice (optional)

Brussel Sprouts:

1/2 of a frozen bag of brussel sprouts
3 tbs of Balsamic Vinegar
3 tbs of Olive Oil
dash of Salt and Pepper

Sweet and Spicy Potatoes:
You only need one good sized sweet potato for two, but click here for the full recipe: http://shortpresents.blogspot.com/2011/12/sweet-and-spicy-sweet-potatoes.html

To prepare:

All of these dishes can be cooked in the oven at the same time, leaving you plenty of time to crack a bottle of champagne or wine and get the table (or yourself) ready. If you can figure out the placement right: potatoes on bottom, fish in the middle pushed back slightly, and brussel sprouts on the top and over to the side .

I use small dishes for the fish and brussel sprouts, and then a cookie sheet for the potatoes. They all cook for about 20 minutes, and all you need to do is flip the potatoes once in the middle. You can literally have everything ready to go in the oven hours before and just fire it all in the oven without a care. The only thing I would suggest is that if you are preparing the potatoes early that you chop them and put them in a bowl of water until you are ready to coat with olive oil and spices.

Marinate the fish first, simply by rinsing your fish under cold water, and then placing on a aluminum foil lined dish. Pour the salad dressing over top to coat, and then add a sprinkle of greek spice. I wait to add the almonds before they go in the oven so they don't lose their crunch. You can marinade your fish in the fridge hours before you cook it, or literally like 20 minutes before it still tastes amazing regardless.

While the fish marinates in the fridge on the top shelf you can prepare the sweet potatoes: http://shortpresents.blogspot.com/2011/12/sweet-and-spicy-sweet-potatoes.html

Mix the brussel sprouts last: literally all you need to do is combine all ingredients and put in the oven with the fish and potatoes.

Bake everything on 350 degrees for 20 minutes
Don't forget to add your almonds to your fish before putting them into the oven!
Put everything into the oven and set your timer for 10 minutes. After ten minutes flip your pototoes, and check to see how your fish is doing. Shake your brussel sprouts to make sure they are all being coated, and set the timer again for another 10 minutes. After the 20 minutes your fish might not be done, it really depends on your oven and the size of your fish portions.

When the fish is nearing the end place under the broiler for about 3 minutes to get the top part crunchy. You can leave everything in the oven just be sure the fish is the only thing on the very top rack. You know your fish is done when the inside is no longer a dark shade of pink and the fish falls away from the fork very easily. Do not overcook the fish please it would literally ruin the entire meal. Everything else can cook as long as you need it it really won't matter much.

TIP: Serve the potatoes on the plate first, and then the fish and lastly the brussel sprouts because the sprouts get cold quick and you don't want to serve your love a cold dinner or you might get the cold shoulder.

Now you have all day to go pick up what you need! You better get to it!
Happy Valentine's Day Sweet Hearts
sincerely
sp

Romantic Hair Updo

2012-02-12T07:00:00.009-04:00

Not that I condone the commercialization of Valentine's day, I'm so much more about creating new experiences than giving superficial gifts. I thought this video was apropos since Valentine's day is just around the corner. Whether you're going out with your love, or a group of friends, here's a great look to keep you looking classic and chic on this very commercial holiday.

sincerely,
sp

NYFW Spring 2012

2012-02-11T07:00:00.000-04:00

Once you can get passed her robotic delivery, there is some pretty good footage here.

Happy Saturday
Au revoir!
sp

Snow White & Her 7 Inch Heels

2012-02-10T07:00:00.033-04:00

| Fashion Friday |

Recently I had the opportunity to do a shoot for Fancy Lucky Vintage along the beautiful water's edge of Lawrencetown beach Nova Scotia. It was a chilli day, but with plenty of coffee on site and quick changes ready; the lovely people of Fancy Lucky VTG made this shoot a success. Here is a sneak peek at some of my photos from the shoot.

With St. Valentine's day just around the corner we all tend to get a little romantic this time of year and what is more romantic than a robe from the 1800s and vintage evening gloves?

Like a maiden waiting for her sailor to return from sea, I await the blossoming buds of Spring perking up from their branches to kiss to wind. I await the warm bright sun of Summer glistening my face and melting my cares away. Until then I'll hide beneath the cloak of winter, and burrow under the blanketed sheets of white.

Clothing: Fancy Lucky Vintage

Styling: Eva Brannen

Photography: Deedee Morris

Hand selected antique and; vintage fashion circa the 1850s to the 1980s. Fancy Lucky is an Etsy vintage shop and two bricks and mortar shoppes located in beautiful Nova Scotia, Canada. Fancy Lucky stocks antique, vintage, recycled and handmade fashion, as well as locally handmade art, craft and jewelry. Check them out at http://www.etsy.com/shop/FancyLuckyVintage

http://www.etsy.com/listing/91586688/vintage-1930s-black-velvet-opera-cape

Thanks ladies for a truly lovely day :)
Happy Friday Fashionistas!
sincerely
sp

Still Obsessed

2012-02-09T07:00:00.000-04:00

Becoming a house hold name, Bon Iver is certainly picking up momentum from last year when I first got into their music. They recently just played on SNL, and their next stop is the LA for the Grammy Awards with four nominations. Good luck!

I can't tell you how many times I have listened to this song, but I have YET to get sick of it an entire year later.

Au revoir mes chéries
sp

Get Real About Your Eating

2012-02-08T07:00:00.001-04:00

3 Simple Steps To Help You Get Real About Your Eating. Tips on Keeping a food journal, reading food labels, and portion sizes.

At about a month into your new years resolution you may be starting to lose steam. Want to stick to your New Year's resolution? And I mean really stick to it? Then you need to get real about your eating.

http://thepaleoman.com

It has been suggested that 80% percent of weight loss is your diet, and 20% is exercise. Now this 80/20 ratio is a real simple way to look at it, because it fails at addressing about 100% why people gain weight. Anyway the important thing to remember when it comes to losing weight and keeping it off is that your diet does count for large percentage of your weight. It's basic math really, calories in should be less than calories burned, but how do you keep track?

Stop Mindless Eating:

If you are looking to consume less calories, but still eat and feel full then you need to get real about what your eating. Research shows that many individuals who are overweight actually unconsciously block out the foods they've eaten in the run of a day; it's not anything they've done on purpose, but it is this mindless eating that forces our brains to forget the calories coming in thus resulting in overeating. When we are not remembering the foods we've eaten in the run of a day this results in some major bad choices that we are not even cognitive of; I've compiled a couple things to help prevent this from happening.

Be Honest With Yourself:

I hear it all the time "I don't know how I'm not losing weight; I eat really healthy" okay so I'm going to be harsh here, but bare with me. When I hear this I'm immediately sceptical because chances are you don't wake up obese (as much as we feel that way sometimes), this is an extended period of bad habits and poor eating.

If you were eating healthy you would lose weight (unless you have thyroid issues and a quick blood test can clear that up). If you are eating healthy, and exercising there is no reason why you should not be losing weight. If you practicing a healthy lifestyle and you're STILL not losing weight something is wrong with your diet or exercise plan, and you're just not seeing it. Conversely, if you aren't seeing any movement on the scale or with the inches on the measuring tape, but you feel like you are working really hard, you might also want to consider that your body weight is where it should be and you shouldn't be trying to fight it check your BMI for conformation.

Disclaimer: The only time you should be trying to lose weight is if your BMI, and body fat percentages are out of the prescribed normal range because once you are out of the range prescribed by a professionals that is putting you at risk of heart disease, diabetes, stroke, and so many other health concerns. If your BMI is in the normal range and you happen to be one of those freaks of nature that eats burgers everyday and doesn't gain a pound that doesn't mean you are void from health concerns; you should consider eating for health reasons because eventually it will catch up to you.
You can check your BMI here : http://www.nhlbisupport.com/bmi/

Stop Making Excuses:

If you want to lose weight because you feel like it is becoming a risk for your health you need to see things for what they are. I hear it all the time "oh i'm going to have these chocolates because I had a really hard day" or "I'm going to get McDonald's because I have an appointment after work and I just don't have time". You know you have an appointment after work: you booked it, so stop pulling the wool over your own eyes and plan ahead to have something ready when you get home. We shouldn't ever be eating anything as a reward or restrict as a punishment; food should be eaten as nourishment plain and simple.

The only way you are going to lose weight is if the calories coming in is less than the calories you burn off, and a lot of times those calories coming in are sneaky little buggers, and they come in the form of sugary salad dressings (10 grams), or full fat mayo in youf chipotle sauce at subway (9 grams of fat), or your triple whip cappuccino (490cal). If you're having the 500 cal cappuccino you just ate your dinners worth of calories in your Starbucks cup. So let's not force anyone to skip their dinners, and let's just make better choices from the get-go. You can still have a cappuccino, but there is no need of it being 500 calories; try skim milk, and skip the sugary syrups and maybe limit them to a Saturday afternoon treat.

3 Simple Steps To Help You Get Real About Your Eating.

Keep a food journal:

Write down EVERYTHING you eat, and mean everything from sun rise to sunset. Keep track of the time you ate and how much you ate.

Include: nutrition information: calories, fat, carbs, protein, fibre
Identify your danger zones (places, routines, experiences)
Assess your reasons for eating (emotions or stress related?)
Gauge appetite and/or cravings
Track portion sizes
Record feelings before and after eating
Track you food groups, try to reach as many of the food groups as possible in one meal.

You don't need to include all of these things, they are just examples to get you thinking. Work with what you know will work for you. I always get my students to do this at the beginning of a food and nutrition unit because it really puts things into perspective. For my students after school is their worst time for poor eating because they are often home by themselves and go for Toaster Strudels or Pizza Pops because it's quick and easy. Once you begin to track trends you can work to prevent them.

Read your labels:

If you want to get real about your eating you need to stop mindless eating. You can't change what you don't acknowledge, and so you need to know what is in your food before you put it into your body. You wouldn't drink a litre of motor oil, but yet you are unknowingly putting things into your body that are equally as harmful in the long run.

Tip: The most important things to remember when making food choices at the grocery store is to try to stay in the outer parameters of the store.
Tip: Choose as many produce items as your budget allows, or opt for frozen fruits and vegetables.
Tips: Choose lean proteins from fresh fish, and meats
Tip: Fill up the rest of your cart with high fibre (brown carbs), low sugar and low sodium items. ZERO TRANS FAT.

Avoid high sodium (should be less than calories per serving).
Avoid high sugar (if it is in the first four ingredients don't eat it)
Eat high fibre 30 plus grams a day. choose breads with at LEAST 2 grams per serving.
Eat lean protein foods; fish, chicken, turkey, beans, lentils.
Limit saturated and trans fat: add these two numbers together if they add up to be more than 3 grams: don't eat it.

When you look down at your meals could half the meal be considered as a fruit or vegetable, 1/4 lean protein and 1/4 carb? NO: rethink the meal YES: enjoy your lovely meal and look forward a happy healthy lifestyle.

Get real about serving sizes:

Most of the time we eat on average 3 times the amount of food we actually need. Most of us don't harvest our foods anymore, and so food is always readily available to us including high fat sugary foods. Tip: Try eating with your non-dominant hand; it will slow you down and allow your brain time to catch up.
Tip: Try eating on 9 inch plates, and better yet try eating at home at your kitchen table rather than in front of your television or in the car on the way home from work. When you eat while watching TV you eat on average an extra 300 hundred calories, thats a good swim you just ate in front of Jeanne Beker.

Food	One Serving Equals . . .
Breads, pasta, cereal, cooked grain, etc.	One slice of bread (size of CD case) Half a bagel (size of a hockey puck) One-cup cereal (two hands cupped together) Half-cup cooked grain or pasta (one cupped palm)
Fruits	One piece of fruit (size of a tennis ball) Half-cup cut-up fruit, raw, cooked, frozen, or canned (size of seven cotton balls) One-quarter cup dried fruit Three quarters cup 100 percent fruit juice
Veggies	Half cup cut up veggie, raw, cooked, frozen, or canned (looks like the bulb part of a lightbulb) Half-cup cooked, canned or frozen legumes One-cup leafy greens Three quarters cup 100 percent vegetable juice
Meat, chicken, or fish	Three ounces (deck of cards or checkbook) One egg
Dairy	One ounce of cheese (two nine-volt batteries) Half-cup ice cream, cottage cheese, or pudding One-cup milk or yogurt
Nuts	One-third cup (small handful) One-tablespoon nut butter (size of both your thumbs)

** compliments of www.fitsugar.com

Ultimately the bottom line is that you have to want the change, and you have to want to admit that what's going on right now isn't working. If you are up half the night hacking up a lung, or you have mad heart burn; you have some diet troubles my friend. Also remember that it isn't all about weight loss, it's about getting real with your food, and the food you choose to put in your body. Your body does SO much for you, and you need to do good things back. There are so many benefits to weight loss that fitting into a pair of skinny jeans shouldn't be the only one; disease prevention, having more energy, sleeping better, having better relationships, feeling more confident are just a few.

So here's to lookin' at you knew you kid!
sincerely,
sp

*Images provided by google

Dream Hair: Ombre

2012-02-07T06:00:00.000-04:00

While perusing Chictopia I stumbled upon this photo, and as much as I love a good 'tights and shorts pairing' I have to say what I love about this photo is this girls: hair.

Ombre colour is certainly on trend right now, as evident by turning on your television screen. I've been noticing the ombre look a lot lately, and I'm only just starting to warm up to it. At first I have to say I didn't love it, I thought it just looked like you were growing your hair out. But I think that when it is done right, it can actually look really great.

Ombre colour is when the colour is darker at the root and gradually fades into lighter hues at the ends. It gives a funky kind of beachy sun kissed look and is very low maintenance, as you can let it grow out with minimal discomfort. There are plenty of different ranges with Ombre anywhere from subtle progression to a lot of dimension from the root to the the end.
Who ever coloured this girl's hair got it right.

I have to admit the minimal commitment is appealing to me. I used to religiously colour my hair and I have to say it gets (a) expensive and (b) time consuming. I just don't have the time to be making appointments to be going to the salon every couple weeks. I also like the effortless look, the fake tiger stripes look never really appealed to me.

At first I wondered how I could pull this look off with bangs, but I like how this girl's lighter shades seem to comes from underneath.

What are your thought blog reader? Should I colour my hair? We all know what happened last time. To read about this disaster click here: http://shortpresents.blogspot.com/2010/12/to-color-or-not-to-color.html

Quick Easy Pasta

2012-02-06T07:00:00.009-04:00

Need a quick side dish to go with your mid-week dinner? I threw a bunch of things I had together and it actually came out delicious. I paired the pasta with some roasted vegetables and chicken; you can easily add in any kind of protein like fish, steak, or tofu?

| Pasta Recipe |

This recipe was kind of a throw-anything-into-the-pot-and-hope-it-works-out kind of meal. It's not fancy, it's not gourmet, but it gets the job done. You can tweak the spices to your preference. I like things on the spicier side, so I use plenty of garlic and chilli flakes. I used dry herbs because that is what I had on hand, but you could always liven things up with some fresh herbs if you have some.

Ingredients:

Pasta - (fresh or dry)
1 med onion - diced
1/2 cup of sliced mushrooms
Spinach (2 frozen nuggets)
1 Tbs of water (for spinach)
olive oil
1 Tbs Basil
1 Tbs Oregano
1 Tbs Parsley
Squeeze of lemon juice
1/2 Tbs Garlic
Pinch Red Pepper Chili Flakes
Fresh cracked pepper
1 Tbs of Parmesan Cheese and more for topping.

Directions:
Bring a large pot to a roaring boil. Cook Pasta according to directions, if you can use fresh pasta it is even better. while pasta is cooking saute mushrooms and onions (set aside).

Thaw out spinach (2 frozen nuggets) in a small bowl in the microwave with a tbs of water. In the small bowl add basil, oregano, parsley, garlic, chilli flakes, dash of lemon juice, adding olive oil as need to thin out the ingredients and finally add parmesan cheese. You can play around with the spices here, add a little more of this or a little more of that, really it is based on preference. Use the olive oil and the excess water from the spinach to combine your ingredients.

When pasta is cooked al dente, drain the excess water and place back into the pot reserve a small amount of the pasta water, and add the spice mixture to the pasta. If needed toss with extra olive oil, but do not add too much this pasta isn't meant to be a cream sauce. Over low heat toss the pasta with spices, and add back the mushrooms and onions. You could always cook chicken with the veggies and add it in here.

Top with parmesan cheese and serve with a lean protein of your choice and any mix of vegetables.

Happy Monday Blog readers,
sincerely,
sp

Double Chocolate Coffee Cookies

2012-02-06T06:00:00.000-04:00

#Make It Tonight Monday

In order to raise money for our costumes for the "Dal Dance Year End Recital" we've decided to have a bake sale. Below is my contribution to the bake sale, conveniently packaged in little Valentine's day inspired bags these cookies are good to go. We're hoping for a good turn out (pun intended) so I made them extra big and I made a lot.

| Recipe |

1/3 cup instant coffee granules
2 tablespoons hot water

1 cup of apple sauce

3/4 cup of brown sugar

1/2 cup of white sugar (Splenda also works here)

2 eggs

1 1/2 tsp of vanilla extract

2 1/4 cups flour

1/2 cup of unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 bag of semi-sweet chocolate chips

1/2 cup of unsweetened coconut

Dissolve coffee into hot water. In a separate bowl combine dry ingredients excluding the chocolate chips. In a large mixing bowl beat together apple sauce and sugars, then mix in eggs, vanilla and add coffee. Slowly add your dry ingredients into the wet mixture adding chocolate chips at the end.

If you can refrigerate your batter for up to an hour before baking.

Drop combined ingredients by the tablespoon onto baking sheet lined with parchment paper, and bake on 350 for 10-12 minutes.

Happy Monday :)

10 Essential Closet Items

2012-02-05T08:00:00.006-04:00

I don't know how she does it, but I like it. These are some really great basics that can be paired with SO many other pieces in your closet. Together or separate they are a win.
Sincerely,
sp

A Day in the Life w/ Lindsay Wixon

2012-02-04T07:00:00.004-04:00

How could you not love her? She's adorable. Who's laughing now girl? I don't know why girls need to be so heinous to each other. I don't see this same behaviour from boys or men... such a shame. Here't to taking it one day at a time.

Happy Saturday Blog Reader.
Hope you enjoyed this video
sincerely
sp

Little Red Riding Hood Goes Vintage

2012-02-03T07:00:00.041-04:00

Nothing says Spring is near more than a brightly coloured rain coat. Halifax winters are pretty awful, but Halifax spring gets even nastier. All the slushy left over mess is a bit disconcerting, and I don't know about you, but I think we could step up our game in the snow removal department. I mean like who waits until 3 days later to plow 30 centimetres of snow?

I wonder how Peter Coade feels about this... Here he is warning us all about the snow fall, and no one even slightly attempts to do damage control. I wonder if he feels like a dentist, "you know if you don't floss your teeth you could get a cavity or worse they could fall out" meanwhile the patient goes about downing 3 pots of coffee a day laced with sugar while simultaneously mainlining donuts on the side.

Recently I had the lovely experience of modelling for Fancy Lucky Vintage Boutique. It was like dress up for grown-ups, and it was really very fun.

I have to admit I has some reservations in heading into the shoot. I was kind of nervous, as I wasn't sure what to expect. I was scared I would walk into find anorexic looking goddesses without any sort of personality. But what I found was actually the complete opposite, the girls were beautiful, but really very fun to be around, all of the girls had enormous energy that was contagious, and no one looked like they desperately needed a sandwich.

There were four models including myself, and all the girls were very really nice. We laughed and chatted while our frozen fingers collapsed around a warm mug while we sipped coffee and ate chocolate straws. It was kind of neat because we all had different sort of looks, and it really helped to create a diversity with the clothing and the shots.

Behind the scenes at FLV shoot

We shot at the old McDonald house in Lawrencetown, as I was informed by my driver: "this house has been around for years" - he says looking up at the big old house in awe. Currently the house is home to a tea room, a surf shop, and Fancy Lucky Vintage Boutique. For the winter months FLV is only open on Saturdays, but when summer comes around they are out in full swing with parked cars that extend out of the parking lot and into the street.

Behind the scenes - FLV Shoot

As you can see above we were shooting outside, and that ice you see on the road is not photoshopped my friends. It was like walking on a sheet of glass, luckily the raincoat outfit wasn't so bad. With the doc martins, and the coat I felt blessed to get put in this one compared to my other more slightly breezy outfits in sky high heels. Though shooting outside in minus a million wasn't too bad, the outfit changes were quick; I was like a yo-yo changing in and out of my outfits running upstairs and back down. Not to mention once you get into your zone of trying to work that outfit, you just block out the rest of the world.

The crew at FLV were amazing, the two sisters who run the shop really know fashion, and the photographer on site was really quick to snap our photos, she even held my hand as to ensure I didn't slip on the ice. All around I'd say I had a pretty amazing day. Looking forward to more shoots with the FLV team. Check out her amazing clothing at http://www.etsy.com/shop/FancyLuckyVintage

And if you love this jacket it could be yours see link below

http://www.etsy.com/shop/FancyLuckyVintage

Clothing: Fancy Lucky Vintage

Styling: Eva Brannen

Photography: Deedee Morris

Happy Friday Fashionistas!

sincerely

Mocean Dance

2012-02-02T09:25:00.000-04:00

Live Art Dance Presents:
Tedd Robinson's

"Canvas 5 x 5"

Source: Thecoast.ca

Recently I had the opportunity to view a performance by Mocean Dance in the Dunn Theatre at the Dalhousie Arts Centre. Dressed in black strapless velvet dresses, these four girls captivated the audience while dancing around on stage simultaneously with large beige drapes of fabric and blank canvases on top of their head.

The material chosen for this piece was the most peculiar, as it was both stiff, and structured, but also free and flowy at the same time. The material was as blank as a canvas, but had more to say than the Mona Lisa. When draped under the girls arms, and their hands by their sides, the thick manila paper material stretched all the way out to the floor and helped give the illusion that the girls where floating, and gliding effortlessly across the floor.

The beautiful material resembled that of a ship's sail as it glided the dancers across the stage: backwards and forwards. The dancers used the material to create everything from a dress to a blanket. The girls even appeared to be hung by the material as it was wrapped around their faces; helping to play off the possessed vibe the girls where putting out. The variations of controlled, to wild and free movements really worked towards invoking a sense of being bewitched. It was as though their bodies were consumed and taken over by something else, but at the same time committed to the movement.

Using a blank canvas as a prop was a balancing act, and the dancers performed it well. From teetering them on top of their heads, to the symmetry of harmoniously holding them on their shoulders; it was clear these girls were in control.

The music also provided a change of pace for us Nova Scotians, as it was refreshing to hear the music that accompanied the modern movements was Scottish, but there was no highland or step dancing. A different feel for sure from what us audience members are all used to, or a modern approach one might say.

Happy Thursday Blog Readers,
Looking forward to the weekend :D
sincerely
sp