Monday, November 23, 2009

Scarf profile ~ Bolduc au Carré Twilly

Bolduc in french means 'gift ribbon' and the one H uses to tie up the orange boxes is dark chocolate colored and has raised off-white stitching and logo.

Inspired by this ribbon, the the Bolduc au Carré (Ribbon in a square) 90 Carré was introduced in 2007. Designed by Cathy Latham, it shows multicolored strands of Bolduc woven into each other. It has since been reissued in many sizes and materials, on of them being the Twilly below.



Bolduc au Carré Twilly by Cathy Latham

Friday, November 20, 2009

How to ~ Half Ascot knot


Fold your scarf into the basic bias fold and place around your neck, with the ends hanging down your front. Proceed as shown in the video below
video
Voilà!

Wednesday, November 18, 2009

Fur it Up!

Today happily introducing my new favorite winter accessory, a customized fox fur collar to be worn in combination with silk scarves. I love the way it adds instant coziness and chic to a winter outfit and what's more, it's opening up new fabulous ways to wear silk scarves. Fur it Up!

To find out more about my scarf fur collars, click MaiTai's Scarf Fur Collar

H it Up

Quadrige 90 Carré in the basic bias fold
Toquade ring
Muse belt buckle & black box belt strap
• Black fox scarf fur collar

Sunday, November 15, 2009

Scarf profile ~ Carré Kantha

The Carré Kantha was first issued in Spring/Summer 2009 as part of the 'Year of India' collection. The design is inspired by traditional Indian patters, which is why no specific designer is credited.

It is truly amazing how perfectly the effect of embroidery is matched in every detail of the scarf!






When visiting FSH last summer, I saw the horseman on the roof top heralding Carré Kanthas in a beautiful orange/saffron CW, it was such a lovely sight.


and two more CWs from the SS2008 Scarf Booklet

The ref number for Carré Kantha is 002404S

Friday, November 13, 2009

Scarf tying event ~ 'Soyez belle en soie'

Today I've been to an event I have been very much looking forward to, the 'Soyez belle en soie' scarf day at Hermès. When entering the store I saw the scarf counter covered in scarves to be played and experimented with. Upstairs there was a little photostudio rigged up and after playing with the scarves everyone could have their pic taken, which was then printed out to look like the cover of LeMonde. Every customer got 'their LeMonde' on leaving the event. It was such fun.

the invitation


I chose the scarf (Zavabushka) and the stylist came up with the idea of a pirate head scarf, a style I would have never considered wearing. But hey, pirate it up!!

Wednesday, November 11, 2009

Country loaf

As much as I love a freshly baked baguette, I love to make my own bread too. The process of making it just as enjoyable as eating it and nothing tops the smell of freshly baked bread in the house! One of my favorite recipes is this rustic country loaf, it is full of seeds, goodness and health.

You'll need 375gr flour (I often mix different kinds of flours. Here I used 150gr wholemeal flour, 100 strong white bread flour and then some Semolina and Spelt flower)

..1 teaspoon of salt..

..and 1 1/2 teaspoons soft blond sugar

Combine all in the mixing bowl of a Kitchenaid or similar mixer that has a dough hook.

Dissolve 1/2 cube fresh yeast

in 300ml luke warm water

and get a bowl full of mixed seeds (sunflower, pumkin, linseed, sesame etc...) ready.

On a low speed (2 on Kitchenaid) pour slowly the yeast milk into the bowl with the flour, sugar and salt. Knead for a minute or so. Pour in the bowl of seeds. Continue to knead until a ball forms which clears the sides of the mixing bowl.

Cover with a tea towel and place in a warm and draught free environement.
Let the dough rise (proof) for minimum an hour. Place a cast iron pot into the oven and preheat on the highest setting.

The dough will have risen to almost double it's size.

Take dough out of bowl and knead gently and briefly by hand to press the air out. Form another ball and place in a clean bowl, lined with a slightly moistened tea towel. Cover with cloth, as above and let rise for a second time, again for an hour minimum.

Again, it will have doubled in size.

Lift it carefully out as not to punch the air out of it and place into the (it is piping hot, be careful!) cast iron pot. Put the lid on, put the iron pot back into the hot oven. Turn the temperature down to 220 degrees celsius and and bake for around 45min.

Best to be enjoyed when still warm from the oven, with some salad, cheese or salami.

Bon appétit!