Have you seen the Baroque Shop on freepeople.com? It’s full of great items to pull off this Abbey Lee-inspired trend that we’re loving. It’s a look that’s a bit Goth with jewel tones, metallic embroideries, and rich textures. We’re loving it paired back to a day-time look, but the styling possibilities are truly endless. Which piece inspires your baroque fantasies?
Our KOP store had a photo booth contest a couple of weeks ago. Fans voted on their favorite look, and the winner received a grand prize! Here is Kate Kacmar in her winning look. She looks so adorable in the relaxed styling and amazing color combo.
I love Thanksgiving. It’s one of the holidays that my family does best – centered on good food and warm sentiments. Each year, my mother wakes up at the crack of dawn to get cooking – something she’s been doing ever since she was eight years old. She starts with the pies – so when you turn up all bleary eyed from your bed, the sweet scent fills your nostrils and puts a drunk smile on your face. A fire is already blazing in the wood oven, and we all plop down on the couch with blankets, dogs, and the Thanksgiving Day parade. Quickly, hot cups of Jo are distributed, and you couldn’t be happier.
This year, once the caffeine had hit my brain, and I was able to pull my couch-loving-self together, I whipped out my camera to document. In the past year I’ve gotten a lot more into food photography. Not just looking at it on the pages of periodicals, but also practicing it a bit myself. Thanksgiving is a visual playground of food, and this seemed like the perfect chance to mess around…
My Aunt came from Italy and we prepared one of my favorite Italian desserts – Monte Bianco. It’s made with a puree of roasted chestnuts and whipped cream.
Abigail looking very guilty after trying to steal some turkey…
I had to include how beautiful the sky was at sunset. Hope you all had a great thanksgiving! xx
She’s like a mix between Rachel Zoe and Alexa Chung – a shaggy jacket paired with a retro mini. She holds one of the most coveted positions at a fashion brand, and she’s this week’s inspiring style file. Our Creative Design Assistant (assistant to the Creative Director) knows exactly how to rock her miniature frame. She’s always put together to the t’s, and knows how to pull off classic, cool, and edgy all at the same time. Did I mention how warm and adorable she is?
Going home for a visit, I always look forward to some of my mother’s home cooking. There’s nothing like it anywhere else in the world. Everything coming out of “Mamma’s” kitchen is a unique invention that combines unexpected ingredients into something miraculous. I don’t know how she does it, but I thought I’d feature a sample of one for you all to get a taste (literally). This Pumpkin & Pear Curried Soup was the opener to our Thanksgiving meal this year. The recipe is delicately spiced, perfectly creamy, and just enough sweet. I hope you all enjoy it as much as I did. :)
Ingredients:
1 Medium Sweet Onion – Chopped
1/2 Lb Carrots – Chopped
1 Large Yukon Gold Potato – Cut into 1/2″ cubes
1 Tbsp Sesame Oil
1/8 Cup Olive Oil
1/2 Liter of Vegetable Stock
2 Ripe Pears
16oz Pear Nectar
2 – 29oz Cans of Pureed Pumpkin
3/4 Cup Dark Brown Sugar
3 Cups of Nonfat Greek Yogurt
3 Tsp Curry Powder
3/4 Tsp Gara Masala
Salt to taste
Toasted Pumpkin Seeds/Sesame oil for garnish
Directions:
Place onions into a large pot with sesame and olive oils to saute.
As they begin to turn translucent, add in carrots & potato.
When the carrots and potatoes are soft, remove from heat.
Slice pear, and add into sauteed vegetable mix.
Using a blender, puree mixture in batches. For each batch you’ll want to add a bit of vegetable stock and pear nectar to cool it down.
Return pureed mixture to heat on the stove. Stir in pumpkin, brown sugar, spices, and any remaining vegetable stock/pear nectar. Let cook until mixture is heated through.
Pour into a serving bowl, and stir in yogurt.
Garnish with toasted pumpkin seeds and sesame oil, then serve!
We’ve been gearing up for holidays for quite some time now, and the release of our November lookbook (staring models Linda Vojtova and Ruby Aldridge) confirms that the festive season is finally upon us. It’s a magical time of year that inspires a uniform of glitter and glitz. Everywhere you look ladies have out their best eye-twinkling sequins. Parties are lined with shining gems in head-to-toe metallics – catching the light and bouncing back an elegant glimmer. The world, for two months or so, becomes spectacularly hypnotizing exactly like this book. Which look whisks you off into the twinkling dreamland?
Our head intimates buyer is one stylish lady who knows what she likes and sticks to it. Two of those things definitely seem to be platform shoes and oversized tops. She pulls the two together in a modern hippie sort of way. It’s chic with free spirited accents, like a vintage print or edgy hand piece, thrown in. Her hair is almost always down and perfectly tousled to top off the look.
Stars & moons on her nails!
The fur bomber makes the look (similar style here).
Ever since Napolean Dynamite came out, I’ve been calling them “dillas.” Years later it’s far too ingrained into my vernacular to go back, so please excuse the blatant mutilation of an otherwise perfect Spanish word. Quesadillas are one of those foods that I think no American can live without once in a while. They’re the perfect blend of cheesy (who doesn’t like cheesy), carbohydrates, and (in my preference) loads of veggies – all topped off with sour cream. I like mine with a zesty flavor which I achieve using generous amounts of cilantro, garlic, and chili pepper. It gives the dillas that Mexican food sucking-air-through-your-front-teeth sort of satisfaction. Who doesn’t love that?
Ingredients (Yields 5 Quesadillas):
10 8” Tortillas (I pick mine up fresh from a Mexican joint in Philly – highly suggest it if you can find a place near you which does the same.)
1 Package of Mexican Blend Cheese or Shredded Montery Jack
¼ Red Onion – chopped finely
1 Small package of Cherry Tomatoes – cut into quarters
1 Green Pepper – chopped
2 Cloves of Garlic – minced
1 Tbsp Chopped Cilantro
1 Tsp Lime Juice
½ Tsp Chili Powder
½ Tsp Garlic Powder
½ Tsp Cumin
Salt & Pepper to Taste
You’ll also need a Panini press or George Foreman-type machine, but you could also probably pull them off in the oven or toaster oven.
Directions:
Combine onion, green pepper, tomatoes, cilantro, lime juice, and seasonings in a medium bowl.
Stir it up well
Preheat your grill
Place a tortilla down onto the grill. Cover with desired amount of cheese, and then sprinkle with filling mixture. (I also cooked up some shrimp and added it to some. To do this, just cut raw shrimp into smaller pieces, and then sauté beforehand to have it ready.)
Sprinkle more cheese on top, and then cover with another tortilla.
Close grill, and let cook for about 8-10 minutes, and then they’re ready!
Garnish with sour cream, guacamole, salsa, or hot sauce – whatever you want…
As FP Julia mentioned on Tuesday, Phantogram was playing here in Philadelphia last night. We headed to the show in a group lovely Free People ladies, and had an amazing time. Read More
Sheer layers have been making a fashion statement around the home offices as a must-have trend. Whether worn underneath or on top, these pieces are good ways of inciting mystery. The eye gets a peek into what’s underneath, maybe a fun bandeau print or lacey detail, but never fully gets a good look. Checkout the many garments and ways in which we’re sporting the trend…
I’m always trying to come up with ways to wear my cropped sweaters (like this one or this one) in cooler weather – love the idea of layering a sheer top (like this one) underneath.
Tis’ the season to start thinking about what you’ll be wearing to all of those holiday parties! One thing’s for sure, you’re going to need some good party shoes. Think – lots of glitter and glam mixed with blacks and deep reds for the perfect holiday shoe. Which pair will be making your toes twinkle?
