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Elevate your space with this contemporary abstract design. This machine made rug is made from durable synthetics. Each piece features a beautiful ombre design and adds a touch of luxury wherever it is
lexie liu <3
This week's romantic moment focuses on the Cinderella star-crossed dance and kiss between Archie and Lexie from season 3 of BBC's Monarch of the Glen.
Loafing07/18 An editorial by David Brandon Geeting and Lexie Smith for FFF Zine, Volume 3 Recipes for all pictured breads are down below. A special nudge is made...
Teil 3 der Reihe: Der Zauber der HexengildenDie Welt scheint wieder in Ordnung, nachdem die drei Freundinnen Lexie, Molly und Felina endlich zu Hexen berufen...
Pretend: A Dark Military Romance (Scarred Executioners Book 3) - Kindle edition by Axelson, Lexie. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Pretend: A Dark Military Romance (Scarred Executioners Book 3).
Shop Women's Elie Tahari Purple Size 6 Midi at a discounted price at Poshmark. Description: Elie Tahari Lexie Wool Sheath Dress 6 Purple wool sheath dress cut to hug your body in all the right places, the Elie Tahari Lexi dress makes getting ready for business or cocktail affairs a cinch. Fabric: 80% wool, 17% nylon, 3% elastane Asymmetric neckline; fold detail on left side. Sleeveless; full shoulder coverage. Fitted silhouette. Hem hits above knee. Back zip. - length 37” - pit to pit 17” Item# 1973 F. Sold by el_ro. Fast delivery, full service customer support.
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Cinnamon, cardamom, nutmeg…the color palette of UO’s new bedding has us daydreaming about cozy cold-weather treats, and who better to help us out than NY artist and baker Lexie Smith, whose sensory-driven approach to cooking combines flavors in inspiring, unexpected ways. Roll up your sleeves and come hang out with us in her Brooklyn kitchen, where she’s showing us know to make some insanely delicious fall pastries. Photos by Mike Persico Who is Lexie Smith? Describe the path to getting where you are now — where you are from, what you do, and what you’re most passionate about. I grew up just north of Manhattan, started working in the city when I was fifteen, and moved to the East Village when I was seventeen. I’m a baker, artist and the occasional writer, and I’ve been the same person for a long time. I’ve been restlessly making things since I was very young. I wrote constantly, bound books by hand in the corner, and stayed up through the night in the kitchen. Now I spend my time manipulating (mostly) edible ingredients into both traditional and more confusing forms (sourdough installations, buckwheat, syrup and egg whites on canvas, etc.) Can you speak specifically about your background in cooking + baking? I began baking at home as a therapy of sorts, and really threw myself into it in college when I was dark and stormier than all hell. I was studying art history at NYU and pretty into alternative eating lifestyles around then—was dabbling heavily in a Macrobiotic diet—and I’m sure these components helped secure my inability to willingly employ traditional ingredients and methods. I was cooking around this time as well, but baking was my first true love. After college I moved to Maui and began baking on a farm in the isolated jungle of Hana, then moved to Marfa, a teeny artist community/ranching town in the middle of the West Texas desert. I started a small vegan baking company there, which was an easy niche to fill in a town without a bakery, but tough because we were 7 hours from any kind of metropolitan city, and things like coconut oil and teff flour weren’t exactly readily available. To maintain sanity I left for Austin, where I finally got some real training while working as a pastry chef in a French restaurant. It was a thorough education and created a foundation I still base my work off of. We love how your cooking is such an exploration of flavor, texture, and palette. Can you share more about your approach? I make things that I think taste good. I literally just follow my gut. I like to be warm, I like to be surprised, I like a little friction. I think all of those truths come into play in my cooking. If something is accepted one way, be it the way we eat or the something we are eating, I like to ask why and see if I can't make it better by doing so. If something is perfect exactly as it’s always been (sourdough with a bit of rye in its crumb, for example), I just try and make the most honest version of that. What inspired the amazing Bee Pollen and Apricot Biscuits you baked when we visited? I wanted something inherently reminiscent of fall, flavor and color-wise, but did not want to rely on components like pumpkin or cinnamon. Bee pollen was my go to, with dried apricots that are the best glossy burnt umber. My favorite pastry indulgence has always been a soft scone-y biscuit, and autumn reminds me of eating them with my sister in a tiny café in the town we grew up in. I’m not even sure if those biscuits were very good, but they were why I got up in the morning in high school so I’ve tried to honor them ever since. Bee Pollen and Apricot Biscuits Yield: 10 scones Ingredients: Dry: 2 cups all purpose flour 1/3 cup whole wheat pastry flour 2 Tbsp baking powder 1/3 cup sugar 1 tsp salt 3 Tbsp ground bee pollen Wet: 1 ½ cups heavy cream 2 Tbsp butter, melted For Apricot Compote: 2 cups apricots, chopped 3 Tbsp runny honey ¼ tsp salt Rough chop the apricots and place in a heat resistant container. Cover with boiling water and let sit at least five minutes. Drain well and blend in a food processor with the honey and salt. Set aside. Directions: Make your Apricot Compote (recipe above) and grease a baking sheet or cast iron. Combine all dry ingredients in a large bowl. Mix wet in a smaller bowl, and pour into center of dry. Mix gently until just combined in big shaggy clumps. Empty dough out onto a lightly floured surface and pat into a disk about ¾” thick. Spread a layer of the apricot compote over half of the dough, about ¼” thick. Fold the dough in half, sandwiching the compote between the layers. Gently flatten and spread the disk again and repeat with the remaining compote (you may not need all of it). Once more, flatten the dough into a rectangle about 1- 1½” thick, and cut as desired. Brush the scones with cream and melted butter and top with some raw sugar and a sprinkling of bee pollen and coarse salt. Place close together on your baking sheet, and bake at 375F for 17-20 minutes, until browned around the edges. Top with butter and honey if you feel so inclined. Share with your friends and enjoy. Shop Lexie's Picks Follow Lexie on Instagram
bonjour! merci de m'acceuillir parmis vous, je suis ravie!! je suis Lexie, maman de 3 enfants: Abigaelle 12 ans, Kellya 8 ans bientôt et Rudy 4 ans dans 12 jours. mon blog est : Lexie'tation de la création ma première création des grains de couture est...
