Luxirare

Taking a little break here from usually having to post my own work, today I’m going to let out a sigh of relief and post some works of other people. I took a quick trip overseas for a couple days around my birthday this month (2 days, 1 day each in Paris & London) …

I had the urge to have egg nog recently. I used Alton Brown’s recipe, he has both the original egg nog recipe and a cooked version for those squeamish about eating raw eggs…. After the Eggs are beaten with sugar, they should look light like this. I also put in wayyy too much Nutmeg, as [...]

This looks like “CAVIAR” but its really melon juice that has been turned into balls through the use of sodium alginate. You can see a little bit on the tin cover it says “imitation”. An idea pioneered by Adria himself, he’s sort of the food equivalent of Margiela I swear. Margiela does visual puns …

Alber Elbaz speaks about “lightness” during interviews before his collections. I think his summation of what women need seems pretty accurate. Yes, we need lightness/ease/mobility. I love the way Elbaz makes clothes. His Lanvin spring 2008 collection made me cry. I like lightness. He is rare, a genius, and I like that he is …

I like unusual shapes, colors, and feelings when seeing a cake. In this specific situation, I flavored the cake with pistachio and used imagery that resonates with me. Ever since my friend Chelsea made me watch Vampyros Lesbos, I was hooked on the imagery of the film. I have a girl crush on …

Truffle ice cream. It doesn’t get much more indulgent than this. I’ve never seen something so beautiful. I’m starting the Creme Anglaise here, which is the base for many ice creams. Its a custard base used for desserts, consisting of heavy cream or milk, egg yolks and sugar. I grate the truffles into the …