Stable Girl: Phoebe Watson for Fashion Gone Rogue

Fashion | 19 December 2011

I have always loved the name Phoebe. Not only is it my mom’s name, but it’s also the name of my favorite characters from Friends and Charmed. The name derives from the ancient Greek Φοίβη, meaning “bright and shining.” While the pictures in this shoot are of a darker nature, there is a beautiful backlit aspect and a certain glow radiating from model Phoebe Watson’s beautiful face.

Shot exclusively for Fashion Gone Rogue, this incredible editorial was photographed by Daniel Nadel and styled by Amber Ross to create a unique mix of high and low, of luxury and rural simplicity. Dark pieces from Louis Vuitton, Marlene Birger, Worth Couture, Christian Louboutin, Felder Felder, Mark Fast and others pair with rustic barns, wooden fences, wan sunlight, and sweet hay for a tenous combination of etherial solitude.

Wild Hearts Can’t Be Broken, anyone?

(Pics courtesy of Fashion Gone Rogue.)

Fashion Votebook: Brights vs. Neutrals

Fashion | 19 December 2011

by Sienna

In the second episode of Fashion Votebook, we’re pairing bright saturated colors against calm neutrals.

YOU decide the winners!

City Girls

Vivienne Westwood Battles Thakoon

Vintage Shirt Dresses

Relaxed Urban Street Style

School Girls

Backstage Versace vs. Backstage Chloe

Head to Toe

So who wins?

Brights or Neutrals?

(images courtesy of lookbook.nu, stylesightings, michael pudelka, altamira, the locals, style.com and backstage firstlooks)

Name the Dress Contest #79!

Contests | 19 December 2011

by LuLu*s !

The contest has ended. Be sure to enter again next week!

Winning Dress Name: Ready to Earthenware

Winner: Renee

Best Christmas Cookie Recipe EVER: Ribbon Cookies

General | 16 December 2011

by Laurie Hartt

There is something very magical about Christmas cookies. In my family, they come out at the end of November for our annual Christmas tree chopping expedition and are retired around the beginning of January, allowing us a magical month of sugary delight that remains unspoiled by year-round availability.

As a kid, I was, of course, far more interested in seeing how much sugar cookie dough I could eat when my mom wasn’t looking than I was in baking, but now I enjoy baking them even more. This recipe of my mom’s is one of my all-time favorites, and it’s really easy to make. Plus, it has a few redeeming features like fruit (jam) and protein (an egg) to offset the necessary and delicious butter and sugar.

Ingredients

Cookie

1 cup butter or margarine
1/2 cup sugar
1 egg yolk
1 teaspon vanilla
2 1/2 cups flour
1/4 teaspoon salt
jam (any flavor)

Glaze

1/2 cup powdered sugar mixed with 1 Tablespoon water

Instructions

1. Beat butter and sugar until the mixture is creamed well. Beat in the egg yolk & vanilla. Mix all dry ingredients in gradually.

2. Shape dough into ropes about 3/4 inch in diameter and as long as your baking sheets; place them about 2 inches apart on ungreased baking sheets. With the side of your little finger (or a wooden spoon handle) press a long groove down the center of each rope. Bake at 375° for 10 minutes.

3. Remove from oven and spoon jam into the grooves. Return to oven for 5 to 10 minutes or until firm and light golden brown. While hot, drizzle with powdered sugar mixture. Cut at a 45° angle into 1 inch lengths. Let cool briefly on sheets, transfer to racks, and let cool completely. Makes 4 dozen (Just enough for meee!!)

Tip: if you like them a bit softer, cook only five minutes the second time. Cook the full ten minutes the second time if you’d like a crispier cookie.

Drooling yet?

Site to See: Microwhat

General | 16 December 2011

by Sienna

Stuff + Microwave = Microwhat

Remember watching marshmallows expand into gelatinous zeppelins as a child? Our newest Site to See, Microwhat, features the microwave as an artistic process where random stuff is set on a clinical-looking white plate and nuked for a documented amount of time.

But what makes microwaving stuff so cool? Well, you’ll just have to see for yourself!

Snowballs