GLAMOUR PHOTOGRAFY

above, boxes, books and art from china and paris flea markets

. . . must confess, has been far too long since have stopped to pick up a magazine, but after happening upon this dramatic and stunning home featured in house beautiful on anna's blog last week, had immediately made a note to purchase the digital version for the ipad, but after stopping by the bookstore on the way home one night, and gazing upon this west hollywood home again, completely fell in love with the glossy pages and this breezy take on traditional . . .


above, a dramatic entrance




above, the 'very dramatic and sexy' black lacquered guest bath, complete with a regency ebony-and-bone mirror

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. . . without fail, every year, at this time, there is an extra fondness for layers, whether soft cardigans and long cashmere scarves out the door, or at home and in the office, where gilded glass, deep silk and sophisticated zebra print intermingle as if in a swirl of autumn splendor . . .

{p.s.} églomisé reproduction mirrored desk, lucite & sycamore lamp


{image: scan by {this is glamorous} from glamorous rooms by jan showers, abrams, new york, photography by ka yeung}

. . . this past weekend was a last-minute & whirlwind trip to montréal with guests from out of town {a few photographs to follow} , and after a little time away, it's back to work and already the morning light seems to be a little different, and while shall always and forever be madly in love with summer, do quite adore tall leather boots and tweed and cashmere, and it shall be quite wonderful to dash out in a belted trench once again . . .



hope your week is off to a perfect start, roséline xo



{p.s.} still catching up, and so, a few very late & lovely links . . .

When one thinks of food -- one of life’s greatest passions -- style and design aren’t usually the first things that come to mind. But Donna Hay, Australian-based food stylist, author and magazine editor, beautifully unifies the two potentially contrasting worlds of glamour and gourmet food.



Donna, who has a flair for food styling, knows that good food never goes out of style -- in fact, it signifies the very essence of style. Cooking since she was just eight years of age, Donna's passion for food would lead her to an extraordinary career as a best-selling cookbook author {18 books to date}, a homewares designer, and a leading food editor, becoming the food editor at Marie Claire at the age of 25. She was named one of the ‘Magnificent Seven’ cookbook authors by the international Gourmand Awards in January 2007.





Donna's signature style is comprised of the display of delectable recipes made with basic ingredients, and all beautifully photographed -- a style that has become the standard for food publishing worldwide, and the inspiration for a new generation of amateur cooks and would-be chefs alike.



Today, what's on your dinner plate and inside your pantry has become a kind of self-expression -- much like the contents of one’s wardrobe or jewelry box -- and of course, who doesn’t love to indulge in a little of both!

So, this week, we're positively thrilled to invite Donna to share with us:

. . . and now, only a matter of time before deliriously lovely hazy summer afternoons and wind-rippled sand, fluttery dresses and fantastical floods of light, languid laughter and champagne by starlight -- but until then, scallops and oysters and oceanside dreams . . .


p a n - f r i e d b u t t e r & t h y m e s c a l l o p s
2 teaspoons olive oil
20g butter
1 clove garlic, crushed
2 teaspoons finely chopped thyme leaves
12 scallops, roe on, on the half shell
2 tablespoons lemon juice
1 tablespoon chopped chives

heat a medium frying pan over high heat; add the oil, butter, garlic and thyme and cook for 1 minute; remove the scallops from the shells, reserving the shells; add the scallops to the pan and cook for 30 seconds each side; place the cooked scallops back in the shells; add the lemon juice to the pan and cook for a further minute, then add the chives; spoon the pan sauce over the scallops; serves 4





s c a l l o p s w i t h l i m e w a s a b i d r e s s i n g
& o y s t e r s w i t h c h i v e a n d w i n e v i n e g a r d r e s s i n g

s c a l l o p s
2 tablespoons peanut oil
2 cloves garlic, crushed
1/3 cup (80ml) lime juice
4 teaspoons wasabi paste
12 scallops, roe off, on the half shell
peanut oil, extra for brushing
3 green onions (scallions), thinly sliced
lime wedges, to serve

preheat a char-grill (broiler) pan over medium heat; heat a small saucepan over low heat; add the oil and garlic to the saucepan and cook for 1 minute, then whisk in lime juice and wasabi; set aside and keep warm; remove the scallops form the shell, reserving the shell; brush the scallops with the extra oil and char-grill (broil) for 30 seconds on each side; place scallops in the shells; top with dressing and green onion and serve with lime wedges; makes 12

o y s t e r s
2 tablespoons olive oil
1/3 cup (80ml) white wine vinegar
2 tablespoons finely grated lemon rind
2 tablespoons finely chopped chives
12 shucked oysters

place the oil, vinegar, lemon rind and chives in a bowl and whisk to combine; spoon over the oysters and serve; makes 12

. . . at this moment, there are beautiful bouquets of roses everywhere, creating a perfumed oasis with a million softly luxurious scents lingering in the air, and during these moments, am reminded of martha stewart's glossary or rose fragrances -- there are modern roses and climbing roses, hybrid tea roses and old garden roses, and whether light or heady, vanilla or musk, always fascinating to read about the different varieties, and about how each rose's scent varies with the weather and time of day, strongest on mild and somewhat humid mornings, and fading or changing as the hours pass by . . .

{p.s.} what is your favourite scent -- fresh, floral, spicy, sexy . . . ? and you have a signature scent?

{images: scans by this is glamorous from martha stewart march 2009, photography by victoria pearson}