in my wish list Jeffrey Campbell Lita shoes

pict.via and via

i'm making

spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it’s packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.

1 6-ounce bag baby spinach, or 1 bunch spinach, washed and stemmed

2 tablespoons extra virgin olive oil

2 red bell peppers, seeded and cut in small dice

1 to 2 garlic cloves (to taste), minced

10 fresh marjoram leaves, chopped

Salt

8 eggs

Freshly ground pepper

2 tablespoons low-fat milk

1. Steam the spinach above an inch boiling water until just wilted, about two minutes; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.

2. Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet. Add the bell peppers. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, stir for about half a minute, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.

3. Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

4. Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.

5. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

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Tom Ford's five easy lessons in how to be a modern gentleman,

1. You should put on the best version of yourself when you go out in the world because that is a show of respect to the other people around you.

2. A gentleman today has to work. People who do not work are so boring and are usually bored. You have to be passionate, you have to be engaged and you have to be contributing to the world.

3. Manners are very important and actually knowing when things are appropriate. I always open doors for women, I carry their coat, I make sure that they're walking on the inside of the street. Stand up when people arrive at and leave the dinner table.

4. Don't be pretentious or racist or sexist or judge people by their background.

5. A man should never wear shorts in the city. Flip-flops and shorts in the city are never appropriate. Shorts should only be worn on the tennis court or on the beach.

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very chic

home of artist Maria Øverbye
 http://www.avsporing.no/
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and
http://www.skonahem.com/inspirerande-hem/hemreportage/gips-karlek-staltrad/
and
http://emmas.blogg.se/2011/february/

FALL DRIES VAN NOTEN

I WANT THE BOOTS SOCKS AND SHOES + BAGS
BEAUTIFUL TEXTURE AND I LOVE THE MIXED PRINTS A REAL STUNNING COLLECTION VERY INSPIRING. THE VIDEO
http://www.style.com/fashionshows/review/F2011RTW-DVNOTEN

Cat and Crow

great lunch ! spinach, egg, lettuce, chick peas, and lentil.
together looks so beautiful

great boots

i love these boots the way it looks like socks inside shoes it's very different and futuristic. 
check out Prada A/W 11 collection show
http://www.style.com/fashionshows/review/F2011RTW-PRADA


sequins and fake fur very cool prada still rocks i want it all