We finally got hold of the September issue of Vogue Italia yesterday (5/10/2017). Vogue Italia is our favorite out of all Vogue’s, and we weren’t dissapointed with last month’s “Roma” issue either.
from the Ad Arte editorial.photo by willy van der perre (vogue Italia September 2017
Caravaggio, Deposition from the cross, circa 1600-1604 Oil on canvas, 300 x 203 cm
We, at Mimi Berlin, think the most stun-ning series in this issue is the Ad Arte! edititorial, in which photographer Willy Vanderperre paraphrases paintings by Caravaggio (with styliing done by Olivier Rizzo) The photo above is made after ‘Deposition from the cross’ painted by Caravaggio around 1600. That’s want we wanted to share with yous all today! Have a nice one! xoxo Mimi Continue reading →
Dutch One-Woman Campaign HEY, HEY, HEY: COME ON, VOTE!
In The Netherlands it’s almost time to vote; to be precise on the15th of March 2017. Four days ago Ms Roosje Klap, graphic designer by trade, decided to start a “one-woman campaign” trying to reach as much people as possible to go and vote.
This one-woman campaign soon became a more-people-campaign, not only did Ms Klap designed slogan sweatshirts (made in a very limited edition) but also posters and stickers. You can also join the campaign, we suggest you do… Read on to see how, it’s easy>> Continue reading →
Marie Louise Lévêque de Vilmorin (4 April 1902 – 26 December 1969) was a French novelist, poet and journalist.
Haute Cuisine: French Novelist Louise de Vilmorin’s Recipes From the Pages of Vogue
FRANCE. 1945.Ê The French author, Louise de VILMORIN. Louise de VILMORIN, crivain franais.
Louise de Vilmorin in her “Salon Bleu”, designed by Henri Samuel. Verrières-le-Buisson, France. Gerard Wurtz, 1969.
Louise de Vilmorin’s Stuffed Cabbage
1 medium green cabbage2 cups cold cooked pork or sausage meat or roast veal, ground
4 tablespoons olive or vegetable oil
1/2 pint yogurt or sour cream
Plunge the cabbage into enough rapidly boiling salted water to cover the cabbage. Boil for 5 minutes. Drain well, bottom up. Separate the leaves and cut out the hard cores. Place a spoonful of well-seasoned stuffing on the edge of each leaf. Turn over the sides of the leaves and roll up. Place side by side in an oiled casserole with a cover and simmer on the lowest fire for about an hour. To keep moist, add a few spoonfuls of broth or water. Uncover and let brown, turning after 10 minutes to brown evenly. Pour yogurt or sour cream over cabbage and cook until heated through.
Fille d’une célèbre famille de grenetiers, Louise de Vilmorin est le premier grand amour d’Antoine de Saint-Exupéry et devient sa fiancée. Louise initie le Club GB (Groupe Bossuet) – une société humoristique – dont son frère Olivier est un des membres fondateurs. Pour sa part, Antoine reçoit le titre de Grand poète sentimental et comique.