People Matching Artworks

Thursday, October 19, 2017

So brilliant! France-based photographer, Stefan Draschan loves spending time in museums. So a couple of years ago, he decided to put a spin of his favourite classic paintings by patiently waiting for a visitor to come that matches a particular piece of art and then snap a photo. The results are not only spot on, but also pretty fun too. I just love the unexpected harmony between the two.

P.S: This.
P.P.S: That.

(via Bored Panda)

Yay! It's Wednesday Cake!

Wednesday, October 18, 2017

You know what day it is today, don’t you? Yup, it’s cake day and to quote my Balazs: it’s the best cake Diana has ever made:) Yup, Balazs loves all things apples and custard, and those fluffy French apple squares are like your grandma's autumnal clafoutis x 100! We were both surprised by the beautifully light texture that made the whole cake feel totally unique. So, if you love apples, crave something special and enjoy custardy goodness, this is totally for you.

Custardy Apple Squares
(Recipe by Dorie Greenspan from Baking Chez Moi cookbook, slightly adapted by Nicholas Day for Food52. Makes one 8-inch square cake)

- Butter for the pan
- 3 medium apples (juicy, sweet)
- 1/2 cup flour
- 1 teaspoon baking powder
- 2 eggs
- 1/3 cup granulated sugar
- Pinch of fine sea salt
- 2 teaspoons vanilla extract
- 6 tablespoons whole milk
- 2 tablespoons unsalted butter, melted and cooled (but still liquid)
- Confectioners' sugar (optional)

Heat the oven to 400° F. Butter an 8-inch square baking pan and line the bottom with parchment paper.

Peel the apples. If you have a mandoline, slice the apples thinly, turning when you reach the core. (The slices should be thin but not transparent). If you don't have a mandoline, simply core and slice as thinly as you manage.

In a bowl, whisk together the flour and baking powder.

In a large bowl, whisk together the eggs, sugar, and salt for a couple of minutes, or until the sugar dissolves and the eggs become pale. Whisk in the vanilla, then the milk and the melted butter. Add the flour and whisk until smooth. With a spatula, gently fold in the apples until each slice is coated. Scrape the batter into the pan and roughly even out the top.

Bake the cake for 40 to 50 minutes or until golden and uniformly puffed. A skewer in the middle will come out clean. Transfer to a rack to cool, then slice and dust with the optional confectioners' sugar. Ta-dah!

P.S: Speaking of apples.
P.P.S: Plus, 10 fall soups.

(Photos by exPress-o)

Saucy Fall Nails

Uh-oh, I'm totally smitten by this rather saucy duo of rich ebony red and this go-to classic. Something tells me it's the perfect fall manicure. Don't you think?

P.S: This...
P.P.S: Plus, that.

(Photo by Paintbox)

Up Close

Tuesday, October 17, 2017

If this Tuesday feels more like a Monday, and you simply need a little escape from it all, check out Louise's feed. This incredible Stockholm-based self-proclaimed flower girl has an eye for capturing those beauties in the most unique way and full of details. I'm mesmerized!

P.S: Pocketed flowers.
P.P.S: My flower epiphany.

(Photos by Louise Ljungberg)

10 Fall Soups

I'm so happy that the weather is finally cool enough to make a hearty pot of soup! Besides, the abundance of apple or pumpkin pies, falling leaves and pumpkin spiced lattes, for me, this season is all about creamy, rich soups that comfort my soul and have the power to fix all my problems:) So here are ten recipes that I will be making on repeat, starting with the delicious apple and celeriac soup above...

Comforting Thai chicken noodle soup...

Creamy fall soup in acorn squash bowls...

Mushroom and brie soup...

Healing soup...

Chorizo sweet potato soup...

Pumpkin Miso broth with soba...

Roasted garlic, parsnip and white bean soup...

Thai curried butternut squash soup...

And a rustic Nordic pea soup...

Which one tickles your fancy?

P.S: Also, those...
P.P.S: And this one.

(Photos by Jamie OliverLittle Spice JarMinimalist BakerThe View From Great IslandGolubka KitchenThe Almond EaterMy New RootsYummy BeetCookie and Kate and My Blue and White Kitchen)

Autumn Style: Knit Skirt

Monday, October 16, 2017

Fancy a great fall go-to piece that you can wear over and over again? Invest in a snug knit skirt and wear it with tees, shirts, sweaters and jackets - depending how warm or cold the weather gets. I'm on a hunt for a midi version that will look awesome with black tights and shirts.

P.S: Also, wrap skirts...
P.P.S: Remember this?

(Photos by/via Wide Eyed LeglessAndyWho What WearThe VamoosePPDTDaily Cup of CoutureCollage Vintage and Vogue)

Nifty Spinach Tip

Let's start this week with a nifty little storage tip, shall we? If like myself, you are hooked on morning smoothies, then you probably have spinach in your fridge, right? Well, according to Jessica, the best way to keep big quantities of Popeye's favourite snack fresher for much (much) longer is by storing the whole lot in an airtight jar in the fridge.

I'm trying this right away. You?

P.S: Also, this...
P.P.S: And that.

(Photo by Jessica)
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