...and sometimes the reason I want to stop blogging. No one compares to you. Only the haw-lin comes close.

ph via MM

per le vostre gambe danzanti.

quasi all'infinito.
It's finally done. It' cotton. It's fresh. It's for my sister.

What would you prefer - going to a flea market and finding some silk garments or...being at the backstage of fashion shows? No metter what your anwser is, living in Milan is "bitchin".

photo Kuba Dabrowski for WWD
1. Bottega Veneta, 2. Prada, 3. Salvatore Ferragamo

Z dedykacja dla Marty Koprowskiej.

Wily is not a dog. E' una bambina.

"I would drape myself in silk, if it was socialy acceptable". To paraphrase George Costanza.

1. me by Kuba , 2.parkandcube , 3. wearing the pants , 4. me by Kuba , 5. vanilla scented,
6. lamardemona

So I've strated to sew. Nothing makes me more excited right now (only Kuba is a competitor). Unfortunally I feel hungry twice a day and not eating is not an option. So I act fast. And what you can see above (and read below) is a pretty good consequence of me being in a hurry.

Ingredients:
250 ml creme fraîche
1/2 saffron powder
finely grated rind of one lemon and the juice of half of it
400 g egg fresh pasta (tagliatelle, troffie, orecchiette - whichever you have handy)
150 gr rocket leaves, chopped
150 gr Parmesan cheese, freshly grated
1 garlic clove
salt, pepper

Pour the creme freiche into a bowl, stir in the lemon rind and juice, squeeze one garlic clove and season with salt, pepper and saffran dissolved in two teaspoons of water.
Bring a large pan of salted water, add the pasta and cook until al dente, then drain and return to the pan. Pour the lemon cream sauce over the pasta, add the rocket and half the parmesan and toss to combine. Serve with the remaining parmesan.