Wise Words - Value yourself for who you are and not how people perceive you.

Beautiful Jewelry - “Beauty is who you are. Jewelry is simply the cherry on the cake.

 

Style - You can have anything you want in life if you dress for it.

 

Beautiful Shoes - “Women need food, water, and compliments That's right. And an occasional pair of shoes.” ― Chris Rock

Roger Vivier

Vivier was called the "Faberge of shoes" and he worked with Christian Dior, who allowed Vivier's name on the label along his own.

Vivier would go on to create shoes for Balmain, Grès, Balenciaga,

 Nina Ricci, Courrèges, Guy Laroche, and Saint Laurent, his most

 significant collaborator.

Embroidered butterfly ornament, a 1953

Early 1960s stiletto pump, covered entirely with iridescent

 feathers

1964 gold velour mules feature a very elongated tongue

Pink silk satin with paste jewel ornamentation, early

 1960s

Silk satin with silver embroidery and pearl pendant drops,

 1959,

 1965 psychedelic print Pilgrim pumps with matching handbag

Printed silk pumps with one of Vivier's unconventional and very original

 polchinelle heels which lend the wearer a stylishly exotic air, 1961

 1960s

Vivier mule with an Indo-Persian style, embroided with pearls

 and embellished with wired, tiara-look ornament on the instep.

 1959

Roger Vivier Fall/Winter 2020

Banana cake

 

Ingredients

• 185 g butter
• 200 g castor sugar
• 200 g eggs, about 4 eggs
• 250 g cake flour
• 2.5 g salt
• 6 g baking powder, ,1 1/4 tsp
• 250 g fully ripe, sweet banana flesh, weight without skin
• 45 g chocolate

Instructions

Preparation

1. Attach the wire whisk to the mixer.
2. Cut the butter into six to eight pieces. Put the butter into the mixing bowl.
3. Remove the skin and mash the banana with the back of the knife. Reserve some bananas unmashed, and cut into forty thin slices crosswise. Reserve them for decoration. Keep the mashed and sliced banana in the refrigerator.
4. Cut the chocolate to slices thinly with the knife follow by cutting it again lengthwise. It will shatter into tiny pieces of chips by itself.
5. Measure the amount of cake flour, baking powder, and salt.
6. Crack the eggs.

Make the cake

1. Cream the butter and sugar together at high speed.
2. Add the eggs to the mixer and continue mixing at high speed until homogenous.
3. Scrape the side of the mixing bowl (and the bottom if you can) with a soft plastic spatula.
4. Add the mashed bananas. Mix at low speed.
5. Add the flour, salt, and baking powder at low speed until there is NO visible flour and lumps. Once you get there, stop mixing.
6. Add the chocolates and mix well.

Panning and final touch

1. Line the cake pans with baking paper. Apply some oil to the baking paper and the sides of the baking pan.
2. Pour the cake batter into the pan.
3. Smoothen the batter with the spatula.
4. Arrange the banana pieces that we have reserved earlier on the surface for decoration.
5. Bake in the preheated oven for sixty minutes with both top and the bottom temperature at 175°C/350°F.
6. Remove the cake from the cake pan.

tasteasianfood.com