billyreid

Carrie Morey Models and Shows Off Her Kitchen

billyreid:

inspiration

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Carrie Morey of Callie’s Charleston Biscuits in her home kitchen in Charleston, South Carolina. Photos by Andrew Cebulka

One of the predominate patterns in the Billy Reid fall/winter 2013 collection is a print based on a wallpaper that Billy particularly admires. “When we were getting ready to open our shop on Bond Street in New York, we researched some old Mylar wallpapers by Eames,” he explains. “We loved some of the detail in one particular pattern that we found – it has a herringbone effect mixed with more organized shapes - and found enough to cover a couple of key spaces in the shop. I’ve always loved that print, so this fall, we let it inspire a pattern we use throughout our collection.”

Speaking of inspiration, we think it’s fitting that our friend Carrie Morey agreed to model the Staten Dress in a gauzy silk version of Billy’s new wallpaper print for this post. Her work is most definitely inspiring - not to mention very delicious.

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ps-imadethis
ps-imadethis:




This week we’re giving a sugary shout-out to No Bake Makery. The DIY approach to baking (as-in, Do-It-Yourself…without an oven!) illustrated in her new book caught our eye, and our sweet tooth…so we decided to take one of the recipes for a spin. Tie on a vintage apron and channel your inner June Cleaver to whip up this modern take on a classic warm weather treat! 



To create: Pour a pack of gelatin into a small bowl filled with 3 tbps of water; let mixture sit for 2 minutes. Combine 3/4 cup each of raspberries, blueberries, and sugar in a saucepan. Cook ingredients over medium-low heat. Once the sugar has completely dissolved, stir in the gelatin mixture and let dissolve, before removing from heat. Cool to room temperature. Next, use an electric mixer to mix 2 cups of heavy cream in a large bowl. Mix until stiff peaks form. Gently fold the berry mixture in with the cream. Cover the bottom of an 8-inch square pan with aluminum foil and nonstick spray, then line with wafer cookies. Pour the mousse mixture into the pan evenly, then vertically insert the remaining cookies. Cover with saran wrap and freeze overnight. Peel away the plastic wrap then slice and serve!




Get down with DIY and a dope playlist
CLICK HERE for the P.S.- I made this..Playlist
Curated by The Jane Doze

ps-imadethis:

This week we’re giving a sugary shout-out to No Bake Makery. The DIY approach to baking (as-in, Do-It-Yourself…without an oven!) illustrated in her new book caught our eye, and our sweet tooth…so we decided to take one of the recipes for a spin. Tie on a vintage apron and channel your inner June Cleaver to whip up this modern take on a classic warm weather treat! 

To create: Pour a pack of gelatin into a small bowl filled with 3 tbps of water; let mixture sit for 2 minutes. Combine 3/4 cup each of raspberries, blueberries, and sugar in a saucepan. Cook ingredients over medium-low heat. Once the sugar has completely dissolved, stir in the gelatin mixture and let dissolve, before removing from heat. Cool to room temperature. Next, use an electric mixer to mix 2 cups of heavy cream in a large bowl. Mix until stiff peaks form. Gently fold the berry mixture in with the cream. Cover the bottom of an 8-inch square pan with aluminum foil and nonstick spray, then line with wafer cookies. Pour the mousse mixture into the pan evenly, then vertically insert the remaining cookies. Cover with saran wrap and freeze overnight. Peel away the plastic wrap then slice and serve!

Get down with DIY and a dope playlist

CLICK HERE for the P.S.- I made this..Playlist

Curated by The Jane Doze