I love scarves, in fact I think I have a scarf obsession (see picture above, they wouldn’t all fit in…).
They all have different styles, colors, textures and I wear one almost every day. It’s an accessory that can totally make an outfit work (same with bag and jewelery pieces), you only need a pair of jeans, a white t-shirt, black ballerinas and a nice, bold scarf. Especially now that it gets chilly again, you can definitely add a splash of color around your neck…
I discovered Leigh & Luca when I was in New York a few years ago. Their scarves are just wonderful. Take a look at their website that is totally cute and nicely done (especially the tutorial on how to wear your scarf, see below).
In Switzerland you can find them at Jelmoli but you can also order online.
Do you also have a scarf addiction?
I had wanted to go to go see Portofino for many many years so I woke up really early the morning we went there, full of hopes and expectations…
To get to Portofino, we took the train to Santa Margherita, it felt like beeing in a Fellini movie, the whole city looks like a decor from a 50’s and I instantly fell in love with it.
After a short walk from the station, we took the boat to Portofino (together with about half a million tourists)…
Beach cabins in Sta Margherita
The first thing we saw upon arrival were million dollar yachts, tourists and luxury boutiques so I was a little disapointed but I had a strategy to avoid the crowd (all going straight to the center) so instead, we walked up the hill instead. We took the stairs and climbed up toward the lighthouse (which is tiny and you can’t really see it from the path) but the view from the there was really beautiful.
Harbour of Portofino
After an hour or so, we were ready to brave the crowd and get a little something to eat…
Focaccia alle melanzane
I wanted to stay a little longer but there were so many tourists that one couln’t even walk normally on the streets so we decided to go back to Santa Margherita and spend some time there instead. The boat trip only takes 15 minutes (and we got to see Giorgio Armani’s yachts just leaving the bay)… As soon as we reached ground we headed toward a restaurant to have lunch (the foccacia wasn’t enough after all the stair climbing!).
So we had some clams, seafood pasta and local sweets and after another walk around, we headed back to Framura.
Taylor Tomasi is the style and accessories director for the US Marie-Claire magazine. She often mixes feminine pieces with boyish or edgier items and I think she’s an absolute inspiration also for every day outfits. She seems to make everything work effortlessly and this actually reinforces my theory that no matter if you are short, tall, curvy or skinny, it’s all about the positive attitude and wearing a smile on your face!
Who is your fashion inspiration?
I had this eggplant pasta sauce for lunch a few months ago and made a mental note to try it once… but I never did. That was until my mom made it 2 weeks ago when I was spending the weekend there.
So last week, with fresh eggplants and basil in my market basket, I finally tried it and it was absolutely delicious. You can actually also use it cold to make bruschetta (instead of tomatoes), or simply as a starter over sliced mozzarella… heaven!
Sugo alle melanzane
1 big or 2 medium eggplants
1 can of peeled tomatoes
2 garlic cloves
3 table spoon cane sugar (this is very important, it’ll bring the tomato flavor out)
salt and pepper to taste
Olive oil (enough to have about 2 cm in the pan, the eggplant need to be fried)
Cut the eggplant in cubes, sprinkle with salt and set aside for 30 minutes. Wash the eggplant carefully, dry them on a kitchen towel.
Heat the olive oil and add the peeled and crushed garlic cloves, after 2-3 minutes, add the eggplant, turn heat down and let cook for about 10 minutes. Add the tomatoes and sugar, cook for 5 minutes and then add the rest of the ingredients (pepper, salt, oregano), taste it and rectify the seasoning if needed.
If you serve it with pasta, cook it until it’s al dente and add the pasta to the sauce for another 1-2 minutes, serve immediately.