May, 2015 - The Seventh Sphinx

I cannot get enough of midi length skirts and dresses right now, especially in a pencil silhouette. There is a retro ambiance to this length, hemmed somewhere around the calf, that is conservative while still feeling chic.

I find this length revealing in all the best ways, much more universally flattering than something that reveals the knee, and drawing attention to the calves and ankles in a way I find particularly feminine. I think this holds for a full or a fitted skirt, it’s all about that length.

The slinky jersey accentuates the pencil silhouette here, creating that fertile tapered curve from the width of the hips to the narrow point of the knees. Clothes that reveal more or less everything but do so with plenty of fabric nearly always come across as sophisticated to me. I positioned the skirt fairly high up on the waist as well, and do I only imagine that I seem taller?

The curvier you are, the better this silhouette looks.

And white. Of course.

One can imagine this look with a black skirt but…white is definitely the bold, conspicuous way to go. Somehow white skirts are exponentially more appealing to me than white pants. Why is that? I’ll have to think more on that.

I can imagine it with a teal skirt or something along those lines as well, or a bright shoe, but I wanted to keep it duochromatic.

Remember this necklace?

I like a natural look like this, a peachy/bronzy look with no eyeliner. This is the Charlotte Tilbury Beach Stick in Formentera as bronzer/highlighter, NARS Gilda blush, a beautiful matte burnt coral, and Charlotte Tilbury lipstick in Penelope Pink with a little Korres lip glaze over top to pink it up (Penelope Pink is not that pink, despite the name, it’s a really nice nude). The Beach Sticks are lovely, by the way, remind me of the Kjaer Weis cheek creams, and a bit like a NARS multiple upon initial application but with more of a cream-to-powder formula as you blend. Very easy to blend with fingers.

Try putting a touch of your blush (or bronzer) just above your crease with a loose blending brush to tie everything together. It doesn’t really matter what other colors you may or may not have going on on the lid (I have gold here, incidentally, loving my Lorac PRO palette), it works with anything.

J Crew silk blouse, asos jersey midi pencil skirt, Zara suede d’orsay pumps, thrifted jewelry.

Eggs en cocotte are a surprisingly quick and simple breakfast, all you need is the ambition to pre-heat the oven.

A cocotte is formally a covered casserole or Dutch oven (any size) but is also often used as a synonym for ramekin. A cover isn’t at all necessary, so any ramekin or oven-proof teacup is fine here, 6-8oz is ideal. Even a muffin pan will work, though I prefer the ease of serving and the uniform heating of either porcelain or ceramic. Great for brunch as you can put them together in an assembly line, and your serving capacity is only limited by the number of cute little oven-safe dishes you have. It’s convenient if they are all more or less the same size, so they will cook uniformly.

Adorable 8oz mini cocotte from Le Creuset in Caribbean

Add-ons will improve the situation, but eggs, butter and cream alone will do just fine. I like to include any combination of the following: bacon, ham, parsley, cilantro, asiago, gruyere, cheddar, parmesan, chives, scapes, dill, basil, scallions, caramelized onions, sauteed vegetables…anything you would put in an omelet, really.

What you do:

Pre-heat oven to 375°

Heat water in a kettle

Liberally butter (unsalted) the base and sides of cocotte(s), leave a little pat of butter in the bottom.

Layer add-ons into the cocotte as desired. Here I’ve layered scallions, garlic scapes, cooked bacon lardons (+ dash of bacon fat), cheddar, asiago.

Add one or two eggs, depending on the size of your cocotte and hunger levels. Add salt, pepper, and a grating of nutmeg. Pour in a dash (anywhere from 1 tsp to 1 Tbsp) of cream (cream on the bottom also popular). Add a little more cheese on top (this is non-traditional, but I like a lot of cheese).

Place cocottes in a casserole dish (I add a paper towel to the bottom so they don’t slide around) and pour hot (not quite boiling) water around such that the water level comes half-way up the sides of the cocotte. The water bath/bain marie helps keep the eggs tender and evenly cooked.

Cook 10-15 minutes, depending on your taste and the size of your ramekins. I like to cook for about 10-12 minutes and then broil for 1 to brown that cheese but still have the yolk soft. The broiler business is non-traditional and an easy way to overcook the egg, so be careful with this if you try it.

Very little trial and error is required to figure out what the best cooking time is for your favorite kind of egg. It’s never too late to add more garnish at the end, either, herbs especially. I’ve been putting garlic scapes on everything to great effect lately.

Don’t forget the coffee.

Month: May 2015

pencil it in

on the menu: eggs en cocotte