Wednesday, February 22, 2012

Mr and Mrs

Yesterday was a day for all of us in Christchurch, New Zealand and worldwide to reflect on the horrible day a year ago. My thoughts were with all the people that lost their lives and the families/friends that are grieving for them. It has been an emotional year for all of us, we can only become stronger.
Christchurch I love you.

On another much happier note, my friends Gemma and Brett got married on Saturday. The weather was perfect and the bride and groom did an awesome job organizing the day. I took my camera along so I could get a few snaps of the day.

Gemma's dad walking her down the aisle 

How happy do they look to see each other?

Doesn't Gemma look stunning!

The venue: Trents Vineyard

I love how the cake is so simple but so elegant

There was a paddock behind the ceremony with horses in it

Photo taken by: Lauren

Photo taken by: Kris

Thank you Gemma and Brett for sharing your special day with us. 

Tuesday, February 14, 2012

Hair inspiration

My current hair obsessions include pastel colours, red/orange hair and the dip dye technique.

I first dyed my hair when I was about 16, I went from a natural red head to bright red and from that age until now I have pretty much had every colour under the sun whether it be a streak of green(that one was a mistake) or black and red dreads.

I went to the hairdressers the other day and I could not decide what colour combination I wanted, here are a few photos that have inspired me lately.

 Audrey Kitching she always has different colors going on, I love it

Hayley Williams vibrant orange

The dip dye technique with pastel pink

Nicola Roberts Strawberry blonde

Photograph by: Matilde Travassos

  Image: Italian Vogue June 2010
Photos to come of my hair, keep checking back.
What are your hair obsessions at the moment?

Sunday, February 12, 2012

Red Velvet Cupcakes

Red velvet cupcakes, even the name is delicious. I know I use recipes from Joy the bakers blog all the time, but she puts up some pretty tasty stuff. Recipe here

Red food colouring with cocoa powder

The texture of the mixture once the food colouring and cocoa has been added

Isn't the colour amazing?

After the baking soda and vinegar was added, it reminds me of making volcanos when I was little

I used Philadelphia non-spreadable cream cheese for the cinnamon cream cheese icing

These cupcakes are sooo gooood! I couldn't get over how yummy they were.

Warning: if you make these you will want to eat one after the other, they are dangerous.

Saturday, February 11, 2012

New things I love

Matiko snakeskin spiked loafers

These shoes are crazy! Do you love them?
I didn't think I would wear these shoes often, but I wear them all the time.They are so comfortable and great to wear with a simple outfit.

 Knee high wedge boots

I bought these boots for autumn and I cannot wait to wear them.
It was really hard to photograph them, so you will have to wait until Autumn to see them properly. 

DKNY sunglasses

I love these sunglasses, they are so comfortable to wear
and they really put your eyes at ease when the sun is shining.

Moroccan Oil

I have wanted to buy this for so long, my hair and I are so happy that I finally have it.
Some people call this liquid gold, do you have some?

Thursday, February 2, 2012

Sunday roast (I know it's Thursday)

The weather was so horrible on Sunday that I thought it was winter. I decided to make a roast with the produce I had gotten from the Lyttelton market. I had never cooked any of the vegetables before so it was a experience/experiment for me. Overall it turned out bloody good. The chicken was tender and juicy and the vegetables were deilsh. 

I put lots of butter over the chicken before putting it in the oven to add flavour and get a good crisp on the skin

Fennel, sunshine squash, beetroot and purple cauliflower 

Fennel has a strong taste of aniseed 

I put some rubber gloves on so my hands wouldn't get stained pink

I roasted the beetroot in foil with some balsamic vinegar and garlic

I roasted the fennel with the other vegetables so the flavour would fuse together

Does anybody else love eating the chicken skin?