February, 2014 - The Seventh Sphinx

The wrist-length (or not quite wrist-length) glove is smart and sleek, the standard winter glove around 2 inches past the wrist is practical—though a bit dull without any inherent charm of its own—, the opera or elbow-length and beyond glove is formal and elegant…and then there is this length: a few inches short of the elbow but decidedly long. This length strikes me as an excellent modern compromise; neither the (now very bold/costumey) elbow length common in the 19th century nor the short (quaint, retro) day gloves of the early 20th century. And they are not the standard issue glove, either. They are something a bit new to the casual ensemble, and this gives them the ring of style.

To accentuate this out-of-the-ordinary feel I chose a dark purple shade instead of brown or black.

I only took my jacket off for a moment to show what was underneath. One really needed a jacket.

Warm climate style mavens really have the rest of us at an advantage.

I’m squinting slightly due to the wind and end up look like a reserved matriarch or something. I kind of like it.

This look features a bunch of textures, which I like doing lately. I think I will always like doing that.

Tweed coat (thrifted) with fur collar (eBay), monki scarf, Sorel boots, leather gloves (thrifted), J Crew buttoned shirt, Cotton Candy (?!*) skirt, golden akoya pearl studs from Pearl Paradise, love necklace via asos (right, like I was saying, cute things in moderation), Mulberry bag (thrifted), Japonesque Velvet Touch blush (which will tell you about soon). On the lips: Chanel Rouge Coco Shine in Esprit. This sheer lipstick is blotted, with a bit of a pink Rimmel pencil (Pure) added to the center such that the color fades to nothing at the edges. Nothing too precise about it (that irregular have-been-eating berries stain effect), and I would experiment with this kind of gradation more.

*Where do I get this stuff.

Few foodstuffs seem to me as sublime, as supremely edible as homemade granola. It needn’t be expensive, and you can chuck in all sorts of nice things.

I use a Fanny Farmer recipe as a base, which I’ve modified over time with a smidgen of every granola recipe I’ve liked or think I might like. The result is a bit different every time, and always to my liking.

Here’s roughly what I did this time, though the proportions can vary quite a bit before it becomes distinctly different. I say add more of what you like most. The main thing is having enough of the oil/honey mixture to coat the dry ingredients evenly.

3 c oats

1+ c almonds (flakes, whole, or both – I like extra)

1 c pumpkin seeds

1 c sunflower seeds

1 c coconut flakes

1/4 c dried cranberries (or any dried fruit)

1/4 c flax seeds

1/3 c sesame seeds (more like 1/4 c or none for normal people)

1/2 c pistachios or pecans

1 tsp cinnamon (adjust to your taste; the recipe can handle twice this if you like, also fine with half)

1/4 tsp nutmeg

1/4 tsp salt

1/4 c coconut oil (or you can substitute 1/4 c canola oil with a couple of tablespoons of butter, but the coconut oil gives excellent flavor. I often add a bit extra.)

1/2 c honey (can substitute maple syrup here, too, or add in addition. I go heavy on the honey, too)

2 tsp vanilla extract

Preheat oven to 350 degrees. Mix dry ingredients in a large bowl. Warm oil, honey, and vanilla in a saucepan and mix well into dry ingredients, coating evenly. Spread granola mixture evenly in a baking pan or sheet (line it with parchment paper for easy stirring and removal). Bake, stirring every 10 minutes, until granola is deep golden brown, about 35 minutes (this part is flexible as well, you can do 25 minutes for a chewier texture or 45 for more crunch. The shallower the mixture on your baking pan/sheet, the less time it will take). Add dried fruit around the last 5 minutes of baking time. Let cool before eating or storing (it will harden as it cools, so expect it to seem slightly underdone when first removed from the oven). Store in an airtight container.

Note that I mean raw nuts and seeds here. A few roasted ones tend to work out OK if you opt for a quicker cooking time and adjust salt levels accordingly (or don’t mind the extra crunch).

aside: I love pistachios

I often don’t bother baking the dried fruit at all, simply adding it to individual servings as desired.