Fallward Planning.

These pictures are from a Fall (obviously!) shoot J and I did about a month and a half ago and the photographer ended up making it look like an editorial, which is cool because then we can imagine that it actually got published in some magazine. We really loved picking the clothes for this shoot because it was very lifestyle, so we could actually wear the outfits exactly the way they're paired in real-life...which is good because you know, look at the clothes...but also really bad because then you want to keep clothes worth hundreds of dollars.

This shoot felt like an adventure...you probably can't tell but this was shot in really tiny room at some guy's apartment with lots of dogs, which not only are we deathly afraid of but also allergic to and also a cat - and you know they're very creepy because they just sit there and stare at you. Let's just say the experience was interesting, but hey the results are totally worth it! Not only did the pictures come out nicely, we got to work with a great team and meet a bunch of really cool people! Always a plus!

Oh and we'll post a full-shot of the dress and a standing shot of the gold-sweater look as soon as we get them.

S

Ricotta Pancakes with Orange Syrup.

J and I are looking at a cookbook right now and that's the recipe J stopped at and it just sounds so delicious that I might just go make them even though I just had dinner. We can't think of another title right now, so just look at these pictures and think of those pancakes and take a deep sigh of satisfaction...and to feel even happier, go make the pancakes and tell us how they turn out. We'll even give you the recipe. 

-S

Ingredients:
Orange Syrup -
1 Orange
1 cup fresh orange juice
1 cup sugar
1 cup water
Ricotta Topping:
1 1/2 fresh ricotta
1 1/2 tbsp. sugar
3/4 tbsp. finely grated lemon zest
Seeds scraped from half a vanilla bean
Pancakes:
1 1/2 of all-purpose flour
1/4 fine white cornmeal
2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 cups buttermilk
2 large eggs seperated
1/2 fresh ricotta
Vegetable oil for frying
Toasted almond slices for serving


Ingredients
Step 1:
Make the syrup. Peel the zest from the orange in long strips and julienne. In a saucepan of boiling water, blanch the zest for 30 seconds, drain and repeat. In the saucepan, simmer the orange juice, sugar, water and blanched zest until syrupy, about 10 minutes. Let cool.
Step 2:
Make the ricotta topping. In a medium bowl, mix together all of the topping ingredients. 
Step 3:
Make the pancakes. In a large bowl, whisk the flour, corn-meal, sugar, salt, baking powder and baking soda. In another large bowl, whisk the buttermilk, egg-yolks and ricotta. Fold the wet ingredients into the the dry ingredients. In a large clean stainless-steel bowl, beat the egg whites until stiff but not dry; fold the into the batter. 
Step 4:
In a large cast-iron skillet, heat a thin of film of vegetable oil. Drop in a 1/4 dollops of batter and cook over moderately-high heat, two minutes per side, until golden and fluffy. Serve about 3 pancakes per person. Pass the orange syrup, ricotta-topping and toasted almonds at the table.

By: April Bloomfield

Sequin Jacket:5|48 (Off 5th Saks Ave - $35), Tank: Calvin Klein($17), Skirt: BR($23), Necklace: Forever21($7), Big Ring: Jewlery Show($20), Small Ring: India($1), Peep-toe Pumps: Guess (DSW-$75)