old favorites

my awful neighbors decided to have a party last night (yes, MONDAY night,) and i realized early on there was no chance of going to sleep at a reasonable hour what with the drum circle accompanied by whoops and cackles; so i made the best of it and finally got around to posting a bunch of stuff on etsy i've been meaning to shed for awhile.



including these three, all favorites in their time. le sigh. sometimes i regret having photographic evidence that i used to be much skinnier. stupid birthdays. and cake.

anyway! these three, and many more, are all for sale on my shop. let me know if anything strikes your fancy and i'll hold it for you.

xo audrey

2xs

so, i have worn this dress, like, twice, for an hour every time, and try though i might, it is just a little too little. it is gorgeous, it is barely worn, it is all yours! if you want. if anyone wants to buy it, holler at your girl.



dress: quail
size: xs
price: $75

feel free to leave a comment if you have any questions or want more specific measurements. thanks!

blouse

okay, i posted this blouse. it is just a tad too small for me and it's too beautiful to sit in my closet.

financial fatigue

i saw a story recently on the colbert report (if i remember right) that said that americans are experiencing "financial fatigue." they stated that we are so exhausted from scrimping and saving during the recession that we are starting to break down and buy nice things for ourselves. why not buy yourself some beautiful vintage? i am listing some things in my shop today that i LOVE.

everything is super bright and colorful for spring and colorblock is really in (apparently. i just started subscribing to refinery 29's email list and i am getting quite the education from it.)

sister dresses:


pink [UPDATE: SOLD] and orange

skirts:


red and pink

confession: i had originally planned on listing the silk top in the bottom two photos, as well, but i couldn't bear to part with it.


let me know if you're interested in anything, i am happy to hold!

xo audrey

the best of everything

hello! forgive my absence - i've been with my tall, dark, and handsome fiancé in florida for the past few days and i made the executive decision not to bring my computer. i anticipated the vacation the way you sometimes have to pee. i was fine to wait for weeks leading up to it, but for the last few days i was so excited i could barely wait to go. the weather wasn't exactly what i expected - new york city and naples florida seemed to change climates for a few days, and we got their cold and rainy while new york was bestowed with sunny, warm weather, but by friday the sun came out and i got plenty of it. too much, in fact, and i'm still pretty flushed with a slowly-fading sunburn. despite all that, we had a really wonderful time; i learned how to fish (and discovered i'm either kind of good at it or just had some awesome beginner's luck,) swam almost every day and got some quality thrifting in. i should have a few good pieces for the shop this week, this one included.



also while in florida i discovered (or rather, was led to) a store called "the best of everything," which is basically just a gigantic room filled with every style of necklace, ring, and clutch purse you can imagine for next to nothing. it was extremely overwhelming (and poor sam was the only guy in the entire place) so i panicked and picked a single brooch, which i'm actually pretty delighted with. i'll post that and other thrifted finds later this week. in the meantime, though, in keeping with that theme, here is a recipe for the best chocolate chip cookie i've ever tasted.





i snagged this one directly from cooks illustrated. my only change to their incredible recipe is to use kosher salt instead of table salt; i like things a little on the salty side, though, so it may not be for you.


INGREDIENTS
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar
3/4 cups packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks (see note)
3/4 cup chopped pecan or walnuts, toasted (optional)

INSTRUCTIONS
1. adjust oven rack to middle position and heat oven to 375 degrees. line 2 large (18- by 12-inch) baking sheets with parchment paper. whisk flour and baking soda together in medium bowl; set aside.

2. heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. stir remaining 4 tablespoons butter into hot butter until completely melted.

3. add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (smaller baking sheets can be used, but will require 3 batches.)

5. bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. transfer baking sheet to wire rack; cool cookies completely before serving.

you can find the recipe, and related notes, here.

okay. i think i have comments to respond to and whatnot, but i wanted to do a quick post just to get me back to reality. much love and more soon!

xo audrey

ma[ca]rooned

hello everyone! hope you're enjoying your weekend. i've spent my day sequestered inside my warm apartment, sorting through clothes and whipping up eats when i get hungry. i think i've gotten something like 30 hours of sleep since thursday; the early mornings at work don't seem to be getting easier, and i make up for all my lost sleep on thursday and friday nights. today i rolled out of bed at about noon and, upon surveying the refrigerator, decided to make crepes to use up some fruit i had rapidly ripening in there. i think i ate about 5 of them.






vanilla bean crepes:

3/4 cup all-purpose flour
1/4 t baking powder
1/4 t salt
1 T sugar
1/2 t vanilla bean paste (or 1/2 t vanilla extract, or 1/2 vanilla bean)
1 t melted butter
~1 cup milk (i used 2, but any will work)

combine the first 4 ingredients in a bowl and whisk them together, then make a little well in the center of the bowl. add the vanilla, melted butter, and milk to the well and then whisk very close to the middle of the bowl, mixing only the wet ingredients together at first; the dry ingredients should start to come into the mixture as you mix. slowly expand the radius of your whisk until you've thoroughly incorporated the dry ingredients to the wet. check the batter; you don't want it to be gloopy like pancake batter, but pretty runny so that it will create a thin crepe. add a bit more milk at a time if needed. put it in the refrigerator and let chill for about a half hour.

in the meantime, melt some butter. it helps if it's clarified butter, which you can make ahead of time by melting a pot of butter and skimming all the fat off the top until you have a clear, yellow liquid; but just plain butter is fine too. take a paper towel and roll a corner to make a little paintbrush of sorts. use this to put butter on the pan, so you don't get too much at a time and can spread it over the entire pan.

you cut up fruit or get your nutella or whatever you want to put inside ready to go, then heat up a small-ish non-stick pan on medium high heat. get the batter out of the fridge. i use a small ladle to spoon out a bit of batter onto the prepped pan, then quickly swirl it around to cover the entire pan. once the edges start to turn brown, use a small offset spatula to flip it. cook for a few more seconds, then flip off onto a plate. voila! really quite easy and very light and delicious.

also wrapped up those macarons i mentioned last time. i stuck them in the freezer to let them soften a bit; a full report when they are ready, but until then:







they are filled with a vanilla-honey buttercream. yum.

anyway! i do have a few things to add to my etsy shop this week; i'll post the first 3 tomorrow, but here's a preview for you guys. if you are interested in anything, or curious about the price, post a comment or drop me an email; i'm happy to reserve anything for anyone before it gets posted on etsy.


vintage embroidered mexican top (SOLD); vintage polka dot blouse; vintage jersey striped dress.

have a lovely sunday! i hope you all get to have a delicious brunch tomorrow morning. it's one thing i miss most now that i have to work early on sundays.

xo audrey

oh when the saints

okay, i'm not a big saints fan, but as a (very passive and ill-informed) bears fan, i am definitely in full support of watching the colts lose. so, today's outfit is in honor of the saints; here's to your on-side kick, to your interception, to your family-man quarterback and his adorable baby. cheers.


top: stevej & yonip, somewhat modified
skirt: american apparel
tights: bebaroque
shoes: thrifted, j crew

i can't believe i haven't worn these tights yet this winter. i think i forgot i have them. they are embroidered with rope and absolutely gorgeous.

let's see. food update. friday night we had some friends over for tacos; i'd intended to fry up some red snapper to make 'em proper, but i sliced my finger way open in the process, so we had to improvise. made some red cabbage slaw, mexican corn, and cut up all the veggies i had in the fridge, and i don't think the fish was missed.





saturday morning i woke up at a semi-reasonable hour and made almond french toast with blueberry maple syrup and vanilla creme anglaise.


eating so much that's so bad for you so early in the morning really does not inspire on to get on with your day, so i decided to just keep baking and made a baguette so we could have some fresh banh mi sandwiches for dinner. much lighter and absolutely delicious.





tonight i'm working on some honey-vanilla bean french macarons. photos tomorrow, pending them turning out properly.

oh! and a couple of new things on etsy. hopefully i'll have more this weekend.



cropped rhinestone jacket



pink bow sweater

so much to post, but i'll save some for soon.

xo audrey

etsy shop update

hello everyone! happy saturday! at long last i am posting some things on etsy. many more to come, but i wanted to get some things up and running. i'm posting photos of what'll be up here first, so if you see something you are interested in, leave me a comment or send an email and i'll gladly reserve it for you. once i've posted things on etsy i'll edit this post to make the links active. in the meantime, they are just a preview of what's to come.



left to right: vintage llama sweater (on hold for elizabeth,) vintage 60's gold embossed dress, vintage 80's dolce & gabbana jacket



left to right: vintage 70's pleated skirt dress [update: sold], vintage handmade housecoat/dress, vintage diane von furstenberg blouse [update: sold]

hope everyone is enjoying their saturday! more soon to come.

xo audrey

green and gold

i stared at the 'title' space on this page for a good five minutes. i give up.

found this beauty this past weekend, somewhere between connecticut and brooklyn. it is absolutely divine. 1960's, in absolutely perfect condition, beautifully lined, sparkling gold embroidery. unfortunately, i think it was made for a girl less busty than i, so i'll wear it tonight and then let it go, on my etsy shop - all systems are go and i'll be launching it on saturday.



top: vintage
skirt: american apparel
shoes: akira chicago
belt: thrifted

and now, my apologies for the delay on this, the recipe for the beet, leek, and goat cheese tart i posted last week. adopted from here.

1 pie dough (you can use store bought or this simple recipe: 1 1/4 cups flour, 1 stick unsalted butter (cut into cubes), pinch of salt, a couple T ice water. you can either just cut the butter into the salt and flour with two knives [the method i used before i had a food processor] and then sprinkle in the water until you can scrunch it all together into a ball with your hands, or pulse the butter into the flour and add water little by little until it comes together.)

1 medium sized roasted beet
4 oz crumbled goat cheese
2 Tbsp pine nuts, toasted (if you want)
1 large leek, sliced and cleaned
1 T butter
6 eggs
1/4 cup half and half
salt and pepper
some herbs to top it off - i used fresh sage

if you bought the crust, you're set. if you're making it, wrap it in plastic and set it in the fridge for a half hour or so before rolling it out. butter a pie pan before doing so, then roll it out and place it inside. do with the edges what you will. you'll want to pre-bake it - use parchment paper to line the thing and weigh it down with what you have - dried beans, lentils, pie weights, if you have 'em. you really want to fill the whole thing or it will just blow up/collapse while it's pre-baking. pop it in the oven at 375 for 10-15 minutes, until it starts to set. take it out and wait for it.

roast the beet. this takes awhile, depending on the size. turn your oven to 375 and wrap the beet, cleaned but unpeeled, in foil and let it cook for about an hour. once it's easy to stick a fork into, it's done. let it cool, then the skin should slip right off if it's cooked through. once it's cool, you'll want it to be in thin slices. i used a mandolin to cut mine but a sharp knife would do just as well. set aside.

the leeks! they must be cleaned so carefully because these things are always super dirty for some reason. once they're well washed, thinly slice them into little circles. sautee them in the butter. i also added a couple dashes of white wine, some white pepper, and dried fennel to mine, just for the heck of it. it was tasty, so if you have that stuff lying around i'd recommend it, but it's still delicious without, i'm sure. meanwhile, stick the pinenuts (if you're using them) into a toaster oven or the oven you used for the beet. keep an eye on 'em - once they start to brown, take them out.

once the leeks are soft and transparent, take them off the heat and let them chill out. start to lay the beets inside the pie crust however you'd like -it's fun if they're pretty but it's tasty regardless. put the leeks on top of that. whisk the eggs with the half and half and some salt and pepper (use your judgement - i like things very salty so i add a lot, and i used white pepper and black pepper in this.) pour this over the leeks and beet. top with goat cheese (again, as much as you want - i used more than called for because i figure you can't really have too much.) add pinenuts and the herbs.

bake at 375 for about 45 minutes or so. the crust should be golden around the edges and it shouldn't wobble much when you shake it, and will probably be just so slightly domed in the middle. let it cool for ten minutes or so and then voila!

it's a lot of work, and i have to admit while i was making it i was doubtful it would be worth it. it is. especially if you are a leek/beet lover - it's killer.



i'm starting to look at wedding dresses and i have a few to post, so i'll get on that soon. does anyone have any places i should look? i want something vintage, i think - i'm having trouble finding one that's perfect. of course i have over a year to do so, so i'm not too worried about it.


hope everyone has a lovely evening!

xo audrey

dreams for sale

okay, that sounds super sad. it really isn't. but i bought this dress months ago after salivating over it for a few weeks; it's beautiful in person, but i've only worn it once or twice and i just never liked it in person as much as i did on the model. (go figure.) it wasn't cheap, so i want to just put it out there that i'm willing to sell and see if there are any takers. it's the beaut seen here:



and here:



it's a size small, and it has an elastic waist so there's plenty of room for a good fit. there is a bit of fraying on the pleated silk in the front, but it really doesn't detract from the dress; other than that, it's as good as new.

if you're interested, email me (audrey.dettmar@gmail.com) or leave a comment.

xo audrey