the gentlewoman

I know that this is very old news, but today I finally purchased The Gentlewoman.

I love it. This is the most excited I've about a magazine since the last time I found a current NW in my flat's bathroom.

It just seems calm. Fun-loving without being overly whimsical. The font is nice and everyone in it seems very clever.

Photos from Aura with An M.

a recipe and an unrelated photo

Here's a soup that I made for dinner the other night. It's hearty and comforting and I know that you will like it Han. It probably isn't something you'll want to make for at least 4-5 months if you're in the Northern hemisphere, however.

Leek, potato and fennel soup (adapted from regular leek and potato soup, which I don't have a recipe for because it's just one of those things you know how to make, isn't it?)
Serves 4-6 or less with leftovers.

Ingredients
2 tablespoons butter
2 cups sliced leeks (white and pale green parts only)
2 cups sliced fennel bulb (or whole bulb for more pronounced fennel flavour)
4 cups stock (chicken or vege) - I used about a cup of some frozen homemade chicken stock*, and then a few cups of hot water with powdered vege stock but of those tetra packs of stock from the supermarket would probably be perfect.
4 cups chopped red-skinned potatoes - I don't peel them but if you don't like the skins you can
some tarragon (optional) - however much you want really, I threw a small handful in as an afterthought
salt and pepper for seasoning

Method
1. Melt butter in a large pot over medium-high heat. Add leek and fennel and sauté until leeks are translucent.
2. Add stock, tarragon (if you have any) and potatoes and bring to boil. Simmer on medium-low heat until potatoes are nice and tender.
3. Remove pot from heat and using a stick blender, purée soup in pot, or alternatively in batches in blender. If using a blender, return to pot and rewarm if necessary. I usually leave a few chunks of potato...
4. Season with salt and pepper. Ladel into bowls and garnish with reserved fennel leaves, yoghurt, or sharp cheese like pecorino or parmesan.

You're welcome.

*it wasn't technically stock, but excess juices from a while ago when I made this roast chicken

The picture's from bookshelf porn. It has nothing to do with this soup except that it could be a nice place to eat it.

i like this

I love the makeup at Chloe - where can I get a lipstick like that?
Of course, the clothes are great, too. All those neutral tones have my mouth watering....

All photos from style.com

lookbook love

Beautiful lookboook from Calla. I wish they had Australian stockists, fallen hard for everything above. (Obsessing over those colourful sleeves poking out from under that t shirt)

Also the model reminds me of a young Kirsten Dunst...

tan

It's no secret that Han loves neutral tones. I tend to wear a lot of (only) black and at the beginning of Summer decided to try and branch out into more colorful territory. I bought a beige dress - like really, really beige - and when I tried it on the girl in the shop said 'no one's even tried that on yet because of the color', then she gave me a discount and I was happy. The first time I wore it I got heaps of compliments! Beige is great! Despite (because of?) the fact that you look kind of naked from far away, it's actually flattering. I still don't condone padded beige bras and control panties. Blogs love beige at the moment! Hello, bandwagon!

The top picture of Emily blunt is from an interview in the LA Times and the bottom one I forgot where I found it, sorry