WTF: October 2012

Wednesday 31 October 2012

What I Wore

Meeting Friends

T-shirt - The Kooples

Scarf - The Kooples

Skirt - AllSaints

Inner Jacket - Prada

Leather Jacket - Oasis

Bag - Miu Miu

Boots - Tod's

Tuesday 30 October 2012

Recipe – Tuna Stuffed Pepper/義式鮪魚甜椒

Serves: 2

份量：兩人

25 Minutes

費時：25分

Ingredients 食材

4 peppers/ 四顆甜椒
2 tins of tuna steak in olive oil/ 兩盒鮪魚罐頭
1 courgette/ 一條密生西葫蘆
150g goat cheese/ 一百五十克羊乳起司
3 tbps of pine nuts/ 三西餐匙松子
5 sun dried tomatoes/ 五片義式蕃茄乾
1 handful of wild mushrooms/ 一把野菇
1 handful of olives/ 一把橄欖

Directions

1. Cut peppers in half and remove seeds. Put peppers in oven (180°C) while preparing other ingredients.

1. 將甜椒切對半後放入180度烤箱中。

2. Chop the courgette, goat cheese, sun dried tomatoes, wild mushrooms and olives into small pieces.

2. 將西葫蘆、羊乳起司、蕃茄乾、野菇和橄欖切丁。

3. Mix tuna, courgette, half of the goat cheese, pine nuts, sun dried tomatoes, wild mushrooms and olives in a big bowl.

3. 將鮪魚、西葫蘆、一半的起司、松子、蕃茄乾、野菇、橄欖放入一個大碗中混合製成鮪沙拉。
4. Take out the peppers from the oven and put the tuna salad (direction 3) in the peppers.

4. 從烤箱取出甜椒，將鮪魚沙拉放入甜椒中。

5. Place rest of the goat cheese on the top of the peppers.

5. 把剩餘的羊乳起司放於頂部。

6. Put the peppers back in the oven for another 15 minutes.

將甜椒放回烤箱續烤15分鐘。

7. Drizzle with balsamic dressing and ready to serve!

7. 在烤好的鮪魚甜椒上撒上義大利黑醋裝飾。

Monday 29 October 2012

Brands I like 1/5 – Helmut Lang

Helmut Lang is the eponymous brand of the Austrian designer. Lang himself has stopped his involvement in the brand since 2005 and in 2007 Helmut Lang was re-launched with its new creative directors, Michael and Nicole Colovos. The American-New Zealand designer couple has made Helmut Lang famous with their urban, edgy and deconstructive designs.

Helmut Lang創始於奧地利設計師 – Helmut Lang。2005年後Helmut Lang設計師本人不再插手Helmut Lang品牌事宜，2007年時Helmut Lang在設計總監Micheal Colovos和Nicole Colovos 帶領下重新出發。這兩位美裔紐西蘭設計師夫妻黨讓Helmut Lang以前衛、具衝突感的都市穿著聞名時尚圈。

Michael and Nicole Colovos

I personally love their asymmetric draping, distressed leather and dark colours. These designs are well shown in Helmut Lang’s pre-Fall 2012 and Fall 2012 collections.

我個人非常喜歡他們不對稱的垂墜設計，仿舊的皮質以及深色為主的色系。這樣的設計在Helmut Lang 2012年早秋與秋冬系列顯露無遺。

Pre-Fall 2012

Fall 2012

In the 2013 resort collection, Helmut Lang retained their uneven cuttings and colour uses – neutral, black and colour palettes. However, changes can been seen – the style had gone more minimalist.

在2013年的休閒系列裡，Helmut Lang維持一貫的基本色調和不對稱剪裁。但不像先前的是，此季的設計透露着極簡主義的味道。

Resort 2013

The 2013 resort collection was like a pre-announcement of the dramatic new image of Helmut Lang Spring 2003.

2013年的休閒系列就像是預告著Helmut Lang將有重大改變。

This is not Helmut Lang!! The Spring 2013 collection was a big shock to many Helmut Lang fans in terms of colours and patterns. If these runway shots weren’t titled as Helmut Lang, there was no way on the earth I could tell they are Helmut Lang! Different from previous neutral and black, the range now includes lots of bright colours – vivid red, sea blue, saturated orange and banana yellow. Also, the colour palette has been replaced by jacquard patterns and Piet Mondrian-like colour blocks.

這不是Helmut Lang!!!對許多Helmut Lang的忠實愛好者來說，2013年的春裝是一個震撼彈。這一系列的設計在顏色與花紋上都與以往風格迥異。如果這一系列的秀場照不是在標著Helmut Lang的文章標題裡，我猜到天荒地老也不會猜到這會是Helmut Lang！不似先前的基本色調與黑色，這一季改充滿了鮮艷色系 – 大紅色、海藍色、鮮橘色和香蕉黃。以往的調色盤染色紋也被提花織紋與大色塊取代。

Spring 2013

I was wondering the reason behind the changes - if Michael and Nicole Colovos have changed their design ethos, if it was just a try of breakthrough or if they are avoiding fashion show commanders criticising that they are bored with black, uneven, draping and distressed designs again? God knows! No matter what the real reason is, I deeply hope I will have my ‘old’ Helmut Lang back. I don’t mind the minimalist design, but really can’t wear any bright colours and flowery patterns. Maybe I have to rethink if Helmut Lang is really one of my favourite brands!

我一直在想到底是什麼原因讓Micheal Colovos和Nicole Colovos 把Helmut Lang改頭換面。他們真的改變風格了嗎？他們想要試試突破？還是他們怕時尚評論家說被年復一年的深色不對襯稱與垂墜仿舊感設計無聊死了？天曉得！不管原因是什麼，我真真切切地希望Micheal Colovos和Nicole Colovos可以還我原本的Helmut Lang。我對極簡設計沒有任何偏見，但花紋亮色系我實在穿不上身。或許我該重新想想Helmut Lang到底是不是我最喜歡的品牌之一了…?

Helmut Lang Official Website

Picture Source - Style.com

Brands I like 2/5 – Alexander Wang and T by Alexander Wang

Brands I like 3/5 – Acne (Coming soon)

Brands I like 4/5 – The Kooples (Coming soon)

Brands I like 5/5 – All Saints (Coming soon)

Sunday 28 October 2012

Restaurant Review - The Fig Tree (Sunday Roast), Penarth

The Fig Tree is located just facing the Penarth beach. On a sunny day, it is lovely sitting out side to enjoy the meal with nice view, warm sun and sea sounds.

The Fig Tree正對著Penarth 海邊，天氣好時，是一個吃飯配美景，曬太陽聽海聲的好去處。

Dr. T and I went to The Fig Tree for Sunday roast two weeks in a row. The First time we went quite late and they had run out of beef and lamb which were what we initially wanted. We had pork and venison instead. The venison was quite nice but a little bit dry. The pork was very delicious – it was moist and tender with a rich flavour and had a crispy skin. So we decided to go back the next week for beef and lamb.

我和Dr. T連兩個星期日到The Fig Tree 報到。第一次我們去晚了，吃不到我們想要的牛和羊，所以點了豬肉和鹿肉。鹿肉味道尚可但肉質偏乾。豬肉出奇的美味，外皮炸得十分香脆但肉質仍然非常柔軟且帶著濃郁的豬肉香味。所以我們決定下星期再去一次，點我們想吃的牛和羊。

This time we started with ‘Grilled Cornish Sardines with Fennel & Lime Salad’ and ‘Grilled Halloumi Salad with Tapenade Salad and Soy Dressing’.

第二次我們也點了開胃菜，‘Grilled Cornish Sardines with Fennel & Lime Salad’ 和 ‘Grilled Halloumi Salad with Tapenade Salad and Soy Dressing’.

They didn’t have enough sardines so we got half portion of grilled sardines for free. The sardines were excellent - the skin was crispy and it was not seasoned too much so the taste of sardines was retained.

我們點了烤沙丁魚，但因為餐廳食材不夠了，所以給了我們免費的半份烤沙丁魚。烤沙丁魚的魚皮酥脆，魚肉未經過分的調味，所以保留了沙丁原有的鮮甜。

The grilled Halloumi salad was yummy as well – rich cheesy taste with fresh soy salad dressing.

烤Halloumi起司沙拉也非常美味。濃郁的起司香配上佐著清淡醬汁的沙拉，風味十足卻嚐起來不會太膩。

Finally we got what we wanted last week, ‘Roast Sirloin of British Beef with Yorkshire Pudding’ and ‘Slow Cooked Shoulder of Welsh Lamb’.

這次我們終於點到了牛肉與羊肉。

Having the idea of how lovely the pork was the week before so I expected beef to be as nice or even nicer. To be honest, I was disappointed with the beef. The meat was tender but a bit lacking flavour. However, Dr. T was happy enough with the beef – he liked the taste and texture combination of beef and Yorkshire pudding.

想著上次的豬肉有多好吃，我滿心期待著牛肉一定只會更好。但是，我實在有點失望。牛肉鮮軟但卻沒有牛肉應有的牛肉香味。不過Dr. T對牛肉頗滿意，他喜歡Yorkshire pudding和牛肉一起入口的味道與口感。

The lamb was not bad, reasonably tender with a strong lamb taste, but it wasn’t surprising either. Even though the French make fun of the British having everything with mint, the mint sauce did give the lamb a more of a fresh and interesting flavour.

羊肉不差但也沒給我大驚喜。肉質一樣是柔軟，但對怕羊腥味的人可能不是個好選擇。雖然法國人常笑英國人不管吃什麼都要沾薄荷醬，但薄荷醬確實讓羊肉不那麼腥，也讓整個味道更有趣。

For dessert, we had ‘Fruit Crumble & Custard’. For me, the fruit was nicely cooked, soft and sweet enough. As a crumble lover, Dr. T was not satisfied with it. He felt that the fruit was a little over cooked, lacking texture, and the crumble was a little dry and not particularly crunchy.

甜點我們點了‘Fruit Crumble & Custard’。我覺得水果煮的軟嫩而且蜜的夠甜但不太膩。相反的，對非常喜歡Crumble的Dr. T來說，水果煮的太軟熟，crumble太乾而且不夠脆。