and in time for the show’s fifth season premiere.  According to a Tweet Thursday morning, the second collaboration between Janie Bryant and Banana Republic will make its debut in stores March 1. Like the collection that launched in August 2011, the spring line will feature mid-1960s inspired pieces for men and women.  According to a USA Today’s article, the price range will be between $55-355 US, similar to the last collection.

One of the dresses I was able to see is a bright pink “Betty” cocktail dress (below) that would be great for any formal function one might be heading out to this spring or summer.  Pair it with silver pumps, a wrap and clutch and you’re set to hit the town whether the date is a politician or executive or whatnot.  For something more daytime and office-friendly, there’s a Joan-inspired floral dress.  Other pieces in the collection include cigarette pants, shells, clutches and lots and lots of accessories with pinks and off whites as the main colours for the women’s collection.  Menswear include polo shirts and blazers.

I’m hoping that there will be more variety in sizes this time around.  At the fall launch, no petite sizes were available in stores, and a very, very limited number of looks were online (and only on the US site).  Maybe things would be a little different this time, specially after all the Tweets that went to Janie and Banana Republic (too bad mainstream media never really picked it up).  Season 5 of Mad Men premieres on AMC on March 25 at 9 pm ET.

   Images courtesy of Banana Republic

Are there any cosmetics brands you’ve used in the past that no longer exist that you miss?  Or did some just disappear without you even noticing?   Or, maybe they’re only available in certain markets.  I started using make-up around 1993 or 1994, when I was in 14 and in Grade 9.  Back then, my collection mostly included Body Shop, Bonne Bell, Maybelline and Covergirl.  All of these still exist, though with some different products.  However, there are also brands that I’ve seen over the years that have now disappeared:

Ultima II:  Okay, I never really used any of their products.  It kind of had an “old lady” vibe to it by the time I was old enough to use make-up, but I did see adds in the magazines I read.  I think it left Canada about 10 years ago, and I had actually thought that Revlon decided to get rid of the line (because of its reputation).  However, I spotted Ultima II at a Hong Kong cosmetics store over the holidays.  After some research, I found out that they were still widely available across Asia.

Max Factor:  No longer available in Canada, but apparently one can find them online in the US.  My mother, however, thinks that Smashbox is really Max Factor re-branded, considering that the founder is a descendent.  I disagree, especially when the Max Factor brand still existed when Smashbox made its debut AND the fact that they’re owned by different companies (Max Factor was P&G while Smashbox is Estée Lauder.

Prescriptives:  This line left department stores a couple of years ago and products were available online in the US until products were sold out.

M Professional: This was a drugstore line available at Ontario PharmaPlus stores in the late 1990s.  They had a wide range of products and tools, including very lightweight lipsticks which I liked because I wasn’t allowed to wear “noticeable” make-up with my school uniform.  I’ve tried looking for them online, but they must have gone out of business before websites were widespread as I can’t find any information online about them at all (my search results all end up being MAC-related) other than its logo which I got from a Google image search.  I’d say that out of all the ones I listed, this is the brand I miss most.  I think I always had two or three of their lipsticks in my locker in Grade 11 or 12 and another two or three at home.  They pretty much replaced my Lipsmackers collection.

Do you have brands that you miss?  Have you used any of the lines mentioned above?

Screen handle:  Carly’s Whey

Website:  www.carlyswhey.blogspot.com

Where are you based? Toronto

Why did you start your site?

I had dallied with the idea of starting a food blog for a couple of years, but never just sat down and did it.  I was taking a food writing course at the University of Toronto, and met a woman, just like me, who had taken the plunge and started one.  (She has a lovely site called Dinner Plate Diaries, check it out).  Anyway, it was the last little push I needed.

How long have you been blogging?

Only since June, 2011!  See above re procrastinating.

What kind of impact do you think bloggers have made in restaurant reviews/cooking/dining in general, if at all?

I think bloggers, and “food opinion writing” has opened up and in some ways democratized the food scene.  Everybody has a say now, and that’s awesome.  And I know it has certainly changed what food writing that I read:  I have about 20 or so food blogs that I regularly consult, mainly for recipe inspiration.  Restaurant reviews are a bit different, I think.  Though I do check out restaurant review blogs, I have stayed away from writing reviews myself; I think that I have more relevant things to say on my blog simply about the food that I cook and what has worked for me in my home kitchen.  Because I’ve cooked forever, I think it gives me some authority in that specific realm.

What’s your definition of a “foodie”? Do you consider yourself to be one?

I think the term ‘foodie’ just needs to go away, if I’m being honest.  It has all kinds of bad and pretentious connotations, and evokes snobby people that consider food to be a status symbol.  To me, at least, that’s what the term represents.  So, no, I don’t consider myself to be one.  I really hope that I don’t act like one!  I love food, so I guess I’m a food-lover?  We always have to name things in our culture, eh?

Favourite type of cuisine?

Hmmm.  I love love love Vietnamese food.  I took a fantastic trip to Southeast Asia in 2007, and a friend and I took two weeks to eat our way through Vietnam.  I ate food there that tasted entirely different than anything I had ever tried before – it was so exciting.  I love a bowl of pho, or bun, and some cold rolls, any day of the week.  The citrus, chilis, cilantro, fish sauce combos blow my mind.

I’m also partial to French food.  I love how luscious it is, and the high percentage of braised dishes that are part of the French tradition.  Braises rule.  I’m so happy that the weather is turning so I can start making things like coq au vin again.

Restaurant?

I love Le Select for French food, and the atmosphere is wonderful.  If you squint you could be in Paris.  Golden Turtle is my favourite Vietnamese.  Addis Ababa for Ethiopian which I also love.

Do you make that kind of cuisine or do you prefer to go to restaurants?

I love cooking at home, but there are times when you just can’t be arsed and going out to a restaurant is the only solution.  I love both experiences:  there is something that is incredibly satisfying about cooking for yourself or those you love at your house.  You stay in, get cozy, no one has any other plans for the evening, and contentment abounds.  But there is so much to be said for a night out at a great restaurant.  It can feel so lively and exciting, and when dinner is over you all spill out onto the street, satisfied and, hopefully, a bit tipsy.

Do you take pictures of food with a camera-camera or your phone?  Do people think it’s weird?

For the blog, I take pictures of the food that I make with a camera-camera.  Sometimes it’s a bit weird when I make a dish and people want to dig in and I won’t let them until I get a perfect shot, but if I’m cooking for them they’ll usually indulge me.  I don’t take photos in restaurants – I like to focus on the eating, and not worry about the lighting or the styling of the food.  If I’m eating something delicious, I want to save all my energy for enjoying it.  Also, my blog is about home cooking, so there’s really no need to take photos in restaurants.

Andrea Kolpaska (Originals by Andrea) is a name in Ottawa and abound associated with many things beautiful and by that we mean her wonderful and artistic jewellery designs. We sat down with Kolpaska to ask her some questions about her journey through designing unique jewellery and accessories and what she has planned next!

When were you first interested in fashion?:
As a little girl collecting different stones and shells during my travels.

How did you first get started in fashion?:
Creating jewellery from collected gemstones for the whole school and girlfriends and then in university while I was studying for my MA in Design and Art History.

At what point did you feel like “yes, I can do this as a career”?:
I would not call it career even now, it is a PASSION and the biggest reward is to have customers owning 200+ pieces and still asking what new you have designed.

Who is your client?:
In Ottawa I started creating collections for Richard Robinson, Lida Boutique, Three Wild women /former Carlen Gallery/, Vanilla, Manhattan Marque, Poised, Kaliyana, Sable classics, Shepherds, Pronuptia and Preston in Montreal and in Toronto my first customers were Andrews , Brian Bailey and Allan Cherry to name few

What inspires you?:
Every day life, gemstones, colors and everything around me. I like to push the boundaries, using unusual materials never used in jewellery industry before and mainly love for anything new unusual.

What do you love most about your job?:
Freedom, creativity, having such a wonderful clientele.

 

Are you constantly designing/making pieces or is it more of “when I am inspired”?:
Yes I am constantly inspired, sometimes I have trouble not having enough time to finish all my projects and designs. The way I do each and every collection and what inspires me during this creative process is a little piece of untouched, raw piece of rock, gem, shell or a glass and the story that gets to me. This is how I build my collection, I always design out of the things that I love and admire!

How would you like to see your collection(s) grow?:
I am trying very hard to remain true to the focus of my creation’s, to remain “ORIGINAL” . I do not want to expand over my head and lose the uniqueness, if you jump on the mass production “wagon”, maybe a smart business move for some, but you kill your creative spirit. You are then becoming the production line available everywhere, not creative, one of a kind original designer jewellery.

If there is one piece of advice you could give a designer starting out in fashion it would be?:
Be yourself, do not copy or steal designs. It will never get you far, follow your vision, work hard and don`t be afraid to experiment.

Biggest lesson you’ve learned since you started?:
If you think that becoming a designer is to 9 to 5 job, that somehow you can stop at 5.00 pm and do something else , you are wrong. It takes all you have, you eat and breathe your designs, collection and creations you are working on.

From Andrea:
“I hold in my hand a piece of stone or Venetian glass, perhaps a gem, a pearl,
a crystal and it inspires me to create something special, unique and truly divine.
This is how each collection begins,
with a communion between artist and gemstone,
a connection that becomes a vision, resulting in a creation that speaks
to the essence of the inspiration itself natures beauty.
This is my joy and my passion;
it is my honour to share it with you.”

Grilled cheese is one of my weaknesses.  It’s so good on a cold winter day, especially when accompanied with tomato soup.  Imagine my excitement when I received an invitation via Twitter to sample some items from Say Cheese, a new grilled cheese bar on Bloor, just west of St. George.  Located at what used to be Mon Berri (the interior more or less looks exactly the same.  It’s just the concept that has changed), a frozen yogurt and bubble tea restaurant (they still have bubble tea and a bit of yogurt), the restaurant offers many varieties of one of my favourite comfort foods.

Garden Veg Grill, served with a side of mixed greens

I arrived at the restaurant on a Thursday afternoon and introduced myself to two of the restaurant’s staff, Chris and Nigel who promptly let me know about their menu.  This isn’t just your run-of-the-mill grilled cheese.  In fact, the standard cheddar on white bread was nowhere to be found.  Instead, I tried the Garden Veg Grill (made with brie or goat beemster with roasted red pepper and other grilled veggies) accompanied by a small side salad, a pulled pork and mac and cheese sandwich (the cheese is either beemster or cheddar) and an absolutely delicious berry compote and ricotta French toast.  I have to say that the French toast was my favourite of the three, though the other sandwiches were bad, either.  I first thought that a pulled pork, mac and cheese sandwich was a little bit unusual, but come to think of it, many people add bread crumbs to their macaroni and cheese casseroles.  It’s just that there’s more of the bread and less of the mac and cheese in this case.  When mixed with the pulled pork, which was slow cooked in delicious barbecue sauce, it’s an absolute delight.  The garden veg sandwich was more standard.

Indira’s Pulled Pork, a sandwich with mac and cheese!

There are many more items on the menu that I’d love to try, including one called “An Italian Classic” (made with buffalo mozzarella, sliced tomatoes and olive oil as well as “Nice Pair” (brie or goat beemster with proscuitto and slices of pear.  One thing missing from their menu is my favourite grilled cheese accompaniment, tomato soup.

Grilled French toast with berry compote (this is a half portion)

Thanks very much to Chris and Nigel for making recommendations for my tasting!  Say Cheese! is slated to officially open at 337 Bloor Street West in early February.

…according to their website.  I am assuming that J.Crew will be taking the current Harry Rosen spot (Harry is moving to what used to be McDonald’s later this year) as I can’t think of any other place it COULD go right now (unless Jacob is downsizing and moving elsewhere.  But J.Crew is a third floor store, not second).  Based on floorspace alone, a takeover of Harry Rosen would likely mean that unlike the Yorkdale location, the Eaton Centre store will carry men’s clothing. While J.Crew will NOT be selling petites at the store (though one can hope), Express DOES have shorter length pants (from what I can recall, anyway).  Only trouble is, both brands are KNOWN to vanity size, and vanity size in a pretty extreme manner (though I can fit into SOME things at J.Crew, particularly items that are sized 00).  As a downtowner, however, at least I won’t have to go all the way up to Yorkdale to get my J.Crew fix!

Two of many stores that will be opening at the Toronto Eaton Centre soon

Just as I asked about Yorkdale last year, what stores would YOU like to see at the Eaton Centre (or in Toronto in general)?  Personally, I’d love to see Ann Taylor/LOFT, Kate Spade (I have a feeling this might come soon), Tory Burch, Reiss and for the Bay Queen Street to open the full range TopShop soon (Queen Street *IS* a flagship, is it not? Why is the first store at Yorkdale, then?) .  I’d also LOOOVE to see a Christian Louboutin boutique (though this would probably open either at Yorkdale or somewhere in the Bloor-Yorkville area and NOT the Eaton Centre).

The Interior Design Show (IDS) is back this year and kicked off with a VIP cocktail party.  The event, which was in support of OneXOne, an organization that improves the well-being of children around the world, featured the Cherish Auction and Exhibit – children’s chairs re-imagined by 20 different Canadian designers from the fashion and interior design worlds. Attendees also got to preview exhibits from designers, decorators and companies such as Canaroma Baths, Casalife and Andrew Richard Designs and also got to see Audi, who was one of the sponsors, reveal the Audi A5 Cabriolet.

IDS 2012 had just about anything and everything for homes of all sizes.  For those with small spaces, especially condos, retailers like Resource Furniture were there with their space saving pieces – shelves and other pieces that easily convert into beds.  Other exhibits of interest include a collaboration with Williamson Chong Architechts, TILTCO Fenestration and Kilbarry Hill Construction, custom lighting from AM Studio and of course, many of the more avant-garde pieces presented at Studio North.  Also of note is an adorable bunk bed from Gaultier that offers an amazing sleeping and fun space for any little kid!

IDS opens to the public on Saturday with a pancake breakfast.  There will also be presentations and talks from professionals.  Fashionistas might want to note the series on Saturday afternoon presented by GlobeStyle.  This event, which starts at noon, discusses how fashion can related to interior design.  One of the speakers is Aaron Hoey, the Grand Merchandise Manager of Home at Anthropologie.  Sunday’s speakers include Lynda Reeves and Brian Gluckstein. Tickets are $19 online or $22 at the door.  Tickets to presentations are not included in admission price.

Once again, many of Toronto’s restaurants are participating in the twice-a-year culinary event of ___licious. Some 175 restaurants are participating and as usual, lunches will be $15, $25 and $35 and dinners are at $25, $35 and $45. In addition to the prix fixe menus, there will be several culinary-related events including:

• Friends of the Sea: A Flavourful & Sustainable Fish Menu at Caphalon
• Pasta Making with Mama Rosa at 7 Numbers
• Chocolate Lovers’ Feast at The Chefs’ House
• Sure Thing! at Campbell House Museum
• Taste Canada: A Truly Canadian Dining & Art Experience at Frank Restaurant at the AGO

The events above run on specific days.  Please check the links for prices and dates.  All information on ___licious, including participating restaurants and prices can be found online.

Image: © DNY59/iStockphoto

Cupcakes are always a popular treat. They are delicate, cute, and can be made in almost any flavour that can be imagined.  Although I usually like to keep the cake flavours pretty basic- vanilla or chocolate are best- the frosting is an excellent vehicle for fun flavours and interesting colours. Basic buttercream can be coloured with gel food colouring, and can be bumped up with all kinds of flavours.

When making cake batter, there are a few key factors to keep in mind. The flour used must be cake flour, to create a fluffy cake. Likewise, try not to overmix the batter- mixing creates gluten development, which will make the end product tougher. Egg whites are added to incorporate air, so when folding them in to the batter use a very light touch to ensure an airy, fluffy cake.  Once the cupcakes have cooled and the frosting is made, all that’s left is to decorate! If you’ve never used piping bags before, don’t be intimidated. Try playing with different tips to see what shapes you can create. For the piping done in my photos, I used a basic large star tip. Fill the bag halfway with buttercream, and squeeze it down to the bottom. Pipe a small amount out before applying to the cake, to ensure there is no air left in the bag.

Pipe frosting with a steady hand, starting at the outer edges and ending in the center of the cupcake.  Cupcakes can be kept unfrosted in the freezer for up to a month, just bring to room temperature before using. Icing can last in the refrigerator up to a week, just bring to room temperature and whisk slightly before using.

White Cupcakes

You will need:

• 3 ¼ cup sifted cake flour
• 1 ½ tbsp baking powder
• 1 vanilla bean, or 1 tbsp vanilla extract
• 1 ¼ cup milk
• ½ lb butter, room temperature
• 1 ¾ cup sugar
• 5 large egg whites

Method:
1. Preheat oven to 350F. Line 24 muffin cups with paper liners, or 48 minis.
2. Scrape seeds of vanilla bean into milk. Set aside.
3. Sift together baking powder, flour, and salt.
4. With a mixer on medium-high speed, cream butter until smooth. Add sugar, beating until light and fluffy.
5. Reduce speed to medium-low, and add one third of the flour mixture. Add one third of the milk and vanilla mixture, followed by the remaining amounts of flour and milk, alternating additions.
6. In another bowl, whisk the egg whites on medium-high speed until stiff peaks form (if the whites maintain integrity when lifted by the whisk, they are ready)
7. Fold the egg whites into the batter, in three batches.
8. Fill each cup with batter, leaving a little space at the top (the cupcakes will rise)
9. Tap the muffin tray down firmly to release any air from the batter.
10. Bake large cupcakes for 18-20 minutes, and minis for 9-12 minutes. Allow to cool fully before decorating.

Maple Buttercream
 You will need:

• 2 cups pure maple syrup
• 1 lb unsalted butter, cold and cut into chunks
• 5 egg yolks

Method:
1. Bring maple syrup to a boil over medium heat for about 12 minutes. Immediately remove from heat.
2. Whisk egg yolks on high speed until pale in colour, about 4 minutes.
3. With mixer on medium speed, add the maple syrup in a slow, steady stream to the egg yolks
4. Continue mixing until mixture has cooled slightly
5. Add the butter, a few chunks at a time. As the mixture thickens, add more chunks of butter at once. Continue until all the butter has been incorporated, and the frosting is light and fluffy.
6. Mix 2 tbsp cinnamon with 2 tbsp sugar and 1 tsp sea salt
7. Sprinkle mixture over top of frosted cupcakes.

Vanilla buttercream
 You will need:

• 2 large eggs, separated
• 1./2 cup sugar
• 2/3 cup milk
• 1 tbsp vanilla extract
• 1 lb unsalted butter, room temperature

Method:
1. In the bowl of a standing mixer, whisk egg yolks and ¼ cup sugar until pale.
2. In a sauce pan over medium heat, heat vanilla and milk.
3. Pour a few spoonfuls of the egg yolk mixture into the milk, whisking well between additions. Continue until all the egg yolks have been incorporated. Continue to cook 1-2 more minutes, then remove from heat and place into a bowl, and set in an ice bath. Set aside.
4. In another bowl, cream butter on medium-high speed until pale and fluffy. Beat in chilled egg yolk mixture.
5. Heat egg whites and remaining ¼ cup sugar in a bowl over a pan of simmering water, whisking constantly until sugar is dissolved, about 5 minutes. Remove from heat and whisk on medium-high until stiff peaks form and the mixture is cool.
6. Add egg whites to butter mixture, and beat until smooth.

LG is out, MasterCard is in as Toronto Fashion Week’s new title sponsor. The first season under the new World MasterCard Fashion Week name will be held this March 12 to 17 when Canadian designers present the Fall/Winter 2012 collections at at the tents at David Pecault Square, where the Spring/Summer shows were in October. The new website is already up and the Fashion Design Council of Canada (FDCC)’s Twitter handle has already been changed to @wmcfashionweek.  This sponsorship, according to CP24, is for six seasons, taking them into 2015.

Designers presenting in March’s shows are expected to be the familiar faces like Bustle, Pink Tartan and Joe Fresh, and likely with some new names as well.  At the same time, there are those who are not too happy with the new sponsor.  Some feel that using “World” in its name is a little bit too much, considering that Toronto is nowhere near being “up there” in the fashion world (honestly, we need to be more patient.  The Toronto International Film Festival was pretty much nothing (and had an awful name – Festival of Festivals) for a good 25 years.)  Others feel that MasterCard is the WRONG sponsor, since they believe that it nothing to do with fashion (and do Mercedes-Benz and LG have anything to do with fashion?).  However, one also has to look at it from a money perspective.  MasterCard just had the best offer for the FDCC.  Fashion Week, whether it’s Toronto or New York, needs sponsorships to run, and it’s likely that other companies just didn’t match (or come close to matching) what the they were looking for.  Usually, sponsorships come with certain terms and conditions, often requiring not only names be prominently displayed, but also part of the the event’s name.  It’s just business, whether you like it or not.  Regardless of who the title sponsor is, I am definitely looking forward to the shows come March.

Another update: Maybelline replaces L’Oreal as make-up sponsor.  See full post at Shorty Stories