Pink Tartan S/S 2010 Collection
Last Wednesday, we had planned to leave our house at 7PM to attend some events at the LG Fashion Week. Our evening was fully booked with 2 fashion shows and 1 art opening party. But before we left, I had come up with this idea that we should have a soup for dinner, you know a nice pumpkin soup... I unfortunately thought about it a bit too late, and started cooking at 5.30 PM...I know...It nevertheless left me enough time to get started, so I peeled the veggies, fried them and boiled them. After approximately 50 mins (preparation and cooking time), the mix was ready to be processed and savoured; but we were running short of time as we still had to get changed. Bah, too bad! The soup had to wait...
We made it on time for the Pink Tartan and the Joe Fresh Shows, we even had time to surf through the crowds of fashionistas, grab a drink or two and chat a bit before it all started. Nice!
We made it on time for the Pink Tartan and the Joe Fresh Shows, we even had time to surf through the crowds of fashionistas, grab a drink or two and chat a bit before it all started. Nice!
Joe Mimran, shortly before Pink Tartan's show. He has become quite an icon over the years, here in Canada! Well, you know what, I like Joe Fresh a lot, and have the deepest respect for his line and ethics in the fashion industry. I was also happy to discover the new Pink Tartan Show. I enjoyed it. I found the style not only consistent and well structured, but also very wearable . Kimberley Newton-Mimran and Joe Mimran, husband and wife, are a very creative and inspiring couple. The few times I saw them together, they beamed with mutual love. I know I am a just-married type of girl, but I have always had a tendency to notice love around me quite accurately. I am a believer in the power of love and, in their case, it clearly (fashion) shows!
Well time flew by as usual and it was already 10ishPM when we decided to take off for our next event: Shadowplay, an in-store event/opening at Carte Blanche . The store had selected influential members of the young Toronto fashion and art communities to present the F/W 2010 collection from their in-house line Pink Cobra.
Marco and I were looking forward to attending this opening night as we knew it would come as a relief after several nights of Fashion Week events, we needed a change of scenery and the immersion in the glam'punk-rock artsy scene proved to be rejuvenating!
Miguel Jacob (photographer) and Dwayne Kennedy (Stylist), who that night had decided to let his hair 'up', great idea! And a friend of theirs. All were very happy with the show!
Above, selected photo of Miguel Jacob, styled by Dwayne Kennedy. See more in the post Fearful Symmetry, the behind the scenes of the shoot.
On that night, Marco put on his studded leather jacket and declared he was officially sick with the exclusively sartoriale look! Good for him ;) Here with his mother, Zuly, and Elizabeth Kaye, one of Miguel's passionate interns who shared the night with us.
- 1 yellow onion
- 3 garlic cloves
-500g pumpkin (or butternut squash), peeled and sliced
-1 leek
-1 celery stick + leaves (very tasty!)
-1 carrot
-1 potato
-fine sea salt and ground pepper
-rosemary dried leaves, and three bay leaves
- a pinch of curry powder, cumin and cinnamon (or nutmeg, instead of cinnamon)
-1 tbsp of soy sauce
-1 tbsp of olive oil
-fresh flat-leaf parsley leaves for garnish
After all, we got back home for midnight and believe it or not, we were hungry for soup. Ready to be turned into pumpkins! I blended the soup I had prepared, and Oolala, it looked and smelled exactly like what we needed : A yummy flavourful pumpkin soup to warm up and feel the comfort of good mother nature on our plate and palate...Pumpkin will never go out of fashion!
Impromptu Pumpkin Soup: (up to 8 generous servings)
- 2-3 tbsp of safflower (or olive) oil- 1 yellow onion
- 3 garlic cloves
-500g pumpkin (or butternut squash), peeled and sliced
-1 leek
-1 celery stick + leaves (very tasty!)
-1 carrot
-1 potato
-fine sea salt and ground pepper
-rosemary dried leaves, and three bay leaves
- a pinch of curry powder, cumin and cinnamon (or nutmeg, instead of cinnamon)
-1 tbsp of soy sauce
-1 tbsp of olive oil
-fresh flat-leaf parsley leaves for garnish
Heat the safflower or olive oil in a large soup pot over medium heat. Add the onion and garlic cloves. After 5 min, once they have softened and toasted a bit, add all the vegetables: pumpkin, leek, carrot, potato and celery. Let the magic work for 10 min or so, all the vegetables will greet each other and fry a bit to look gently golden!
Season to your taste with: pepper and salt, the above-listed spices, rosemary and bay leaves.
Pour in enough water to cover the vegetables. If you prefer, you can replace water by 1.5L of vegetable stock. Bring to a simmer, cover, lower to medium-low, and cook for 20-30 mins until the vegetables are soft.
Let the soup cool down for a few minutes (or hours in my case on that very night...). Purée the soup using an immersion blender, until the soup is smooth with just a few remaining chunks.
Stir in the soy sauce and olive oil (I used Croatian award-winner olive oil, Izbor 2008, from the Meneghetti property, 22 euros per 0,25L bottle: very expensive, but beyond compare with its bitter-sweet flavours!), taste, and adjust the seasoning. Ladle into bowls. Serve with a nice piece of multigrain bread + butter and tapenade spread (black or green olives purée: miam-miam!).
Wine: Côtes-du Rhônes red wine, Antonin Rodet - 2008, is what we had and it worked very well. The matching duet, soup+red wine, played the flawless score of its gentle melody on our taste buds.
Upon the stroke of 1AM, we had been turned into a pair of roasted giant pumpkins, happy and content, ready to be tucked in bed!
Season to your taste with: pepper and salt, the above-listed spices, rosemary and bay leaves.
Pour in enough water to cover the vegetables. If you prefer, you can replace water by 1.5L of vegetable stock. Bring to a simmer, cover, lower to medium-low, and cook for 20-30 mins until the vegetables are soft.
Let the soup cool down for a few minutes (or hours in my case on that very night...). Purée the soup using an immersion blender, until the soup is smooth with just a few remaining chunks.
Stir in the soy sauce and olive oil (I used Croatian award-winner olive oil, Izbor 2008, from the Meneghetti property, 22 euros per 0,25L bottle: very expensive, but beyond compare with its bitter-sweet flavours!), taste, and adjust the seasoning. Ladle into bowls. Serve with a nice piece of multigrain bread + butter and tapenade spread (black or green olives purée: miam-miam!).
Wine: Côtes-du Rhônes red wine, Antonin Rodet - 2008, is what we had and it worked very well. The matching duet, soup+red wine, played the flawless score of its gentle melody on our taste buds.
Upon the stroke of 1AM, we had been turned into a pair of roasted giant pumpkins, happy and content, ready to be tucked in bed!
Bon appétit!
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