Encouraged indulgences
Operation counter blue period, effective immediately.
From where I sit at my dining table, there’s a so-called Polar Vortex whirling around outside as I write (read: it’s snowing normal quantities for a January day in Canada, yet after centuries we still lack the ability to function properly. Or, rather, deem the day one where remaining inert is permissible. Go home. Read a book on the couch. Today is not a day for decision making!). Tchaikovsky’s The Nutcracker is playing surround sound in my apartment and the blizzard outside reminds me of snowflake ballerinas temps levé-ing across the stage (I’m also listening to true crime podcasts, but that’s decidedly unromantic).
Let us daydream for a moment.
Imagine a warm spring day: the sun has emerged after many months, the snow has melted, you are not vitamin D deficient. You’re wearing a slip dress and trench coat and flats, and don’t have to worry about salt stains speckling the calf leather of your shoes as you walk elatedly to your favourite cozy wine bar. Your hair does not become matted with snow or sleet, and your skin does not flake off your face every time you turn your head to catch the eye of someone walking past. The work day is done, it’s probably Friday. Perhaps you’re even at inbox zero!
I live for the day this scenario becomes a reality again. Though inbox zero remains a myth.
In the meantime we plow through winter, which seems to only be getting started, and our dressing priorities remain utilitarian. Survival, both physically and mentally, obscures our sense of style. Cozy meals and casual gatherings with friends are encouraged forms of hedonic indulgence, of which I hope there are plenty. We forget that the sky is blue.
I apologize for the languishing tone - this period of the year feels like playing a waiting game. While we make the most of the grey days and sub-zero temperatures, it’s acceptable to start preparing our wardrobes for warmer days ahead, and cook delicious food in the meantime. I’ve promised a short Q&A from an Instagram story I put out a few weeks ago, but other than that, let us continue with the usual roundup.
1. What I’m buying/eyeing
Cycling through combinations of baggy pants and oversized turtlenecks can feel mundane - while I’m committed to the uniform, I’m simultaneously relying on usually neglected accessories (on my end, at least), to stipulate interest in getting dressed again. I’ve purchased these gorgeous Jennifer Behr seashell hairpins (on sale!) as well as this more opulent set of embellished star barettes. A slicked back bun with day three hair immediately sparks conversation with these. Who would’ve thought!
Speaking of that uniform, these Aeyde loafers are the perfect shoes to pair. Menswear inspired, but not accompanied by the chunkiness or clunkiness that throws me off with most loudly logo-d pairs, they’re perfectly comfortable for walking many miles.
One of my best purchases from a few years ago resurfaced as I ordered another Lemaire croissant bag, this time in black. I wanted something more neutral compared to my matcha green edition, and this one sits neatly atop a black wool coat with integrity and sophistication. This bag never fails me, and is a hardy investment piece
This Jil Sander slip is the dress from my aforementioned daydream. An idiosyncratic combination of patchwork and an alluring silhouette create a standout staple, and I truly cannot stop thinking about it. Already I can note three ways to wear it: alone (with any shoe of choice, really), layered under a black cashmere turtleneck and paired with high boots for colder days, and - of course - with a swishy trench coat.
Another versatile pairing with the above cashmere turtleneck is this Christopher Esber skirt. I initially purchased this out of sheer infatuation with the stone accents, yet was further floored by the myriad combinations I could assemble with this piece. While the turtleneck conceals the stones (though the skirt creates an incredible silhouette), this piece will look incredible in the summer with a more cropped shirt.
My essential footwear for the inexplicably wet/snowy seasonal ambivalence: these Hunter City Explorer boots. Camille Charrière wore the same pair, need I say more than that? I will be wearing these in New York this month.
I just booked my flights to Italy this summer (the starting point of a short backpacking trip, mostly to prove the point that a fancy girl such as myself can indeed pack a month’s worth of outfits in a carry-on backpack), whereupon I impulsively purchased every colour of these Lavorati a Mano toothbrushes. Nothing screams old world luxury like these acetate beauties, made perfectly to adorn the vanities of Hotel Il Pellicano and the like. The thought of me whipping one of these out of my heavy duty MEC hiking backpack feels deeply ironic.
2. On listening
Sounds I simply cannot exhaust as of late: anything Wolf Alice, classical guitar, the Paris Texas soundtrack, coffee bubbling, Max Richter, sizzling onions, macabre rock music, silence.
A note - I promise the following playlist crescendos in its mood. Allow it to gradually escalate - I hope this provides a paradoxically harmonious ambiance to an otherwise bleak month.
3. On food.
I know it’s winter, but I simply CANNOT get enough Ruru baked. Did I eat a pint of Cinnamon Toast Crunch flavoured ice cream in one sitting?
Absolutely.
Unfortunately, I do not bake very well at all. Thus, most recipes here are confined to the savoury category.
Aside: I had a professor who insisted that “thus” and “therefore” should not appear in the middle of a sentence. Perhaps I absorbed this incorrectly, and a clause can begin with a conjunctive adverb. Perhaps it’s just poor writing. Either way, I cannot prevent the pang of guilt I get every time I type out T-H-U-S.
No one came here for a grammar lesson, but one might be here to learn how to make this delicious meal I assembled a few weeks ago:
Here we have caramelized carrots, braised leeks, and a lentil & wild rice pilaf. I love plants, and this meal made me so gassy I knew it was a wild success. You’ll have to look past this unexciting photo - evening lighting and iPhone quality (sans flash) never do a dish justice.
Roasted caramelized carrots
You’ll need: long skinny carrots (easier to crisp), honey, olive oil, salt, pepper.
Preheat the oven to 400 degrees Fahrenheit. Scrub the carrots but leave the peel on. ensure they’re completely dry, otherwise they become soggy. Place the carrots on a tray and douse generously with olive oil, and a large pinch of salt and pepper. Drizzle honey over everything (not as much as the amount of oil you used, but a significant amount), then use your hands to mix everything together. The carrots should be entirely coated!
Bake for 15-20 minutes, or until desired crispiness is reached.
Lentil & Rice pilaf
You’ll need: olive oil, 1 portobello mushroom, 1/2 large onion chopped, 1 cup wild rice, 1/2 cup lentils, 1/2 cup frozen peas, 3 cups stock of choice, 1 heaping tbsp Italian herbs, 1 heaping tbsp of persaillot (optional), 1 bay leaf, 1/2 cup chopped almonds, salt and pepper to taste.
Heat a few glugs of olive oil over medium heat, then sauté the chopped onion until translucent. Add the rice, lentils, Italian herbs, and toast everything together for about 2 minutes. Add the stock, frozen peas, bay leaf, and a pinch of salt (do not add more salt if your stock already contains it), then bring the mixture to a boil. Stir and reduce to a simmer, stirring occasionally until the rice is cooked and the liquid is absorbed, about 20 minutes. Mix in the persaillot and chopped onions, season with salt and pepper to taste.
Braised Leeks
One of my favourite dishes. I use salted cultured butter, but you can just use any butter and salt to your preference. However, I love the additional complexities that cultured butter adds.
You need: 4 leeks (light green parts only, halved & scrubbed, and chop the bottom parts off if they’re dirty, though try to keep the leeks attached), 1/2 cup butter, 6 shallots (peeled & halved), 1 cup stock, 1 bay leaf, salt & pepper to taste.
In a pan, melt the butter over medium heat. Add the leeks and shallots to the pan face down and brown (usually takes a couple of minutes, but keep an eye on them!). Flip the leeks over and brown for another few minutes. Add the stock and bay leaf (you may need to add more stock depending on the pan - the leeks should be about halfway deep), then reduce heat to simmer (about low-medium). Cook until most of the liquid has cooked off/absorbed into the leeks. Season with salt, pepper, and a little lemon juice.
4. On beauty
Everyone is making a retinol. Have you noticed? Dermalogica, Summer Fridays, just to name a few. January seems to be the month of “mature skin” - I’m trying to conceive of a more eloquent phrasing, as “maturity” seems to be an indirect term for “old” - I have nothing against retinol, more just that it’s not an ingredient I see myself incorporating more than twice a month (or once a week) at this point in my life. I do, however, love the Biossance retinol for when my skin is feeling particularly dull. Do I think the ingredient is for everyone? Absolutely not. Those with naturally thinner skin barriers might want to consult a professional before using something so potent, and we cannot forget that the structure of skin varies across populations and people. I say - if it works for you, proceed as usual. If not, it’s not the be it and end all.
I am a proprietor of the boom in the barrier cream industry, especially given Canada’s dry and frigid climate for - oh, you know - thirteen out of twelve months each year. This attitude is particularly reflected in this month’s beauty picks, and they are good:
Caudalie Premier Cru rich cream: A friend of mine said that Caudalie’s Premier Cru (the purple line) cream changed her skin completely. It is the creme-de-la-creme (literally) of Caudalie’s franchises, and I sheepishly admit that I never got around to trying it until I was introduced to their latest formulation, the rich cream. When I say that this product changed my skin, I do not say that lightly. I’ve struggled with stress breakouts, dehydrated skin, dry and flaky skin, and skin texture for the past few months as the temperature became colder. The difference this product line made is nothing short of dramatic - consider me a loyal fan. The serum is an excellent compliment to any routine as well.
Merit released their new SS23 Flush Balm colours, and I am a particular enthusiast of the shades Fox and Après. The former is a warm taupe, the perfect hybrid for forgoing bronzer and still looking sculpted, while the latter resembles the rosy, innocent berry flush that comes with running into your crush.
An alternative to retinol and bakuchiol can be found in compounds from the Rambutan fruit, something that Fresh Beauty harnessed within their Black Tea Advanced Age Renewal Cream. It’s delicious and a perfect alternative for those looking for milder ingredients than retinol, without compromising efficacy.
Loewe released the latest edition to its botanical rainbow family, fittingly titled “Earth.” A complex layering of floral, musk, amber, violet, pear, truffle (yes, truffle), amongst other elements create a harmonious and wondrous blend. I prefer using this in the evening.
Consider this a very light month in the makeup category, but I do have two favourite lip products that deserve honourable mentions: Glossier’s Generation G lipstick in Fuzz, and Nudestix’s Hydra-Peptide Lip Butter. Fuzz is a gorgeous shade of a slightly deeper neutral made for darker, more tanned skin tones (it’s evocative of Clinique’s iconic black honey, though I prefer the matte and more buildable finish of Generation G), and Nudestix’s lip butter is a gorgeous alternative for those of us UP NORTH who are unable to get our hands on Rhode Beauty’s ubiquitous lip balm (seriously, it is like being upstairs at a house party).
A hybrid between skincare and makeup that serves as the perfect tinted moisturizer for these draining and drying winter months: Westman Atelier’s Vital Skincare Complexion Drops. It took me a moment to grasp an understanding of this formulation - a little goes a very long way (I made the mistake of using too much at once and ended up looking like an oil slick). It is a rich formula, but I have not experienced breakouts. Instead, I like to consider this the final step of my skincare routine, with the product acting as an emollient that seals in moisture to create a dewy glow. I use the shade Atelier II.
5. On questions, and maybe answers, too
I’ve compiled the more productive questions I received on Instagram a few weeks ago for a short lightning round:
Q: Best running shoes for winter and summer?
A: for winter, I use Saucony Peregrine Ice. For summer/rest of the year, my On Cloudmonsters
Q: What are your thoughts on sustainability in your own wardrobe?
A: Could be better. I try very hard to purchase secondhand items/vintage, but the inevitable part of my work involves styling mostly new pieces.
Q: How would you advise people who want to start working in the fashion industry?
A: Ask yourself why you want to work in fashion. If it’s for glamour and free things, you need to re-evaluate. Then, cultivate your personal brand and style. This helps for when you start networking - talk to people in stores, message people you admire, ask questions. There’s so much to do in this industry beyond being an influencer.
Q: What do you ask for when you get a haircut?
A: 2-3 inches trim, light layers, 90’s model blowout.
Q: Unpopular opinion that you’d like to share to your followers/fellow influencers?
A: “Burnout” is an overused and abused term.
Q: What does privacy mean to you?
A: Not sharing my dating life online.
Q: What did you learn in 2022 and what are you seeking in 2023?
A: I learned that I am too much of a people pleaser, and in 2023 I seek to place more boundaries in this area.