Color me crazy! ;) Fun, effortless or chic. Color is the thing!
Luv it!
Thursday, September 29, 2011
Friday, August 12, 2011
FALL for it..
Can't wait for fall to start wearing the staples and the styles of the season... Blazers, wool fedoras, scarfs and my fave: boooooots!!
Monday, August 8, 2011
watch out for snakes!
Watch for snakes! They are everywhere and can't stop but to fall in love for their intriguing attitude ;)
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Chloe Marcie in Python - Gotta love that burgundy!
Loooove this Gucci 1973 top handle bag... Just super chic!
Friday, July 22, 2011
Miami life
Quem vem a Miami e quer curtir a noite, tem que visitar a LIV no FontaineBleau hotel, o clube mais estiloso da Florida e um dos mais mais do mundo.
Em Miami e muito facil achar balada, mas balada de bom gosto e com gente bonita e bacana e dificil, mas quando se trata do LIV e sempre garantido curtir a night e ficar cercado de pessoas de bom gosto.
Outra pedida legal e um passeio pela famosa Lincoln Road, curtindo um sushizinho, uma comida italiana, continental, enfim, nao importa, as chances sao de voce achar um lugar legal e um ambiente descontraido, alem de ser uma rua cheia de lojinhas legais e galerias para se passar o tempo.
Abaixo fotos do LIV.
Wednesday, July 6, 2011
Chanel e um romantismo noir...
O desfile da Chanel na semana de alta-costura na Franca veio com um ar de cine noir... Muitos pretos, brancos e cinzas com um choque de fuschia, estampas que inspiram leveza, geometrismo e natureza. E viva Largefeld!
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Friday, July 1, 2011
Ocasiao Marcante pt.2
O esperado casamento de Kate Moss aconteceu nessa sexta com muito estilo. Eu particularmente adorei o look por John Galliano, que apesar de suas gaffes ainda e uma das mentes mais brilhantes da moda. Afinal, a vida pessoal de Galliano nao afeta a sua habilidade como designer.
Adorei o detalhe do veu, estilo bem vintage e o melhor de tudo e o detalhe do trabalho de lantejoulas na barra do vestido que vai da cintura ate o final da barra.
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Outras inspiracoes da vogue...
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Adorei o detalhe do veu, estilo bem vintage e o melhor de tudo e o detalhe do trabalho de lantejoulas na barra do vestido que vai da cintura ate o final da barra.
Outras inspiracoes da vogue...
Tuesday, June 21, 2011
doubtful cuisine...
When it was time for my boyfriend and I to venture on a new restaurant, we went everywhere possible in Florida, we looked around, researched locations and we ended up 5 1/2 miles away from his family's original location here in Boca Raton, FL.
Despite the one million options for opening a restaurant, we went with the same concept: an Italian pizzeria and restaurant.
I've been loving the new location and the new neighborhood, that also includes an array of benefits that makes this location so efficient and better, in my opinion.
But the matter of this article is actually what went on when we were in search of equipment for our new place...
Well, as we were going from one restaurant equipment store to another, we ended up meeting so many guys in the biz and we got specs on every type of restaurant out there. One comment caught my attention though.
One of the warehouses we visited takes in used equipment on trade or consignment and recondition it for re-sale. By asking the benefits of buying used rather than new, we verged into what kind of restaurant is dirty or not... So, our equipment guy told us how the Chinese, especially those buffets, are THE dirtiest motherF*ers out there, hands down.
Then, it got me thinking, I eat Chinese from time to time, but I don't live on it. And when I do go to an Asian place, I eat Japanese food (sushi)... So, is there in my mind a subconscious fear of that food.
We all know the Chinese will eat pretty much anything with protein (except for people), but is their cuisine so mixed and complex to disguise all the "creativeness" in it?
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I'm the kind of person who likes to mix my own food, in which everything is presented in its place and I do the mixing on my plate as I eat.
The complexity and choppiness of the Chinese food makes me skeptical of the quality of the contents in it, and nowadays, more than ever, I admire the courage of those people and, as I said before, their creativity to transform the extraordinary into something of their ordinary days.
Despite the one million options for opening a restaurant, we went with the same concept: an Italian pizzeria and restaurant.
I've been loving the new location and the new neighborhood, that also includes an array of benefits that makes this location so efficient and better, in my opinion.
But the matter of this article is actually what went on when we were in search of equipment for our new place...
Well, as we were going from one restaurant equipment store to another, we ended up meeting so many guys in the biz and we got specs on every type of restaurant out there. One comment caught my attention though.
One of the warehouses we visited takes in used equipment on trade or consignment and recondition it for re-sale. By asking the benefits of buying used rather than new, we verged into what kind of restaurant is dirty or not... So, our equipment guy told us how the Chinese, especially those buffets, are THE dirtiest motherF*ers out there, hands down.
Then, it got me thinking, I eat Chinese from time to time, but I don't live on it. And when I do go to an Asian place, I eat Japanese food (sushi)... So, is there in my mind a subconscious fear of that food.
We all know the Chinese will eat pretty much anything with protein (except for people), but is their cuisine so mixed and complex to disguise all the "creativeness" in it?
The complexity and choppiness of the Chinese food makes me skeptical of the quality of the contents in it, and nowadays, more than ever, I admire the courage of those people and, as I said before, their creativity to transform the extraordinary into something of their ordinary days.
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