Dressing the Bump: 34 Weeks Pregnant in Persifor

Above: Persifor Winpenny dress on Tobago (also in Tobago, the Kilpatrick dress), Hermes Evelyne (spectacular husband's post baby gift to me....which arrived early, though we are still waiting on baby!), Super Ciccio glasses, J Crew sandals (old!), this season's pick, necklace, made by my mother!


I'm finally far enough in my pregnancy to wear this fabulous Persifor Winpenny dress, in the fantastically tropical Tobago print. I bought this gorgeous number way back in September of last year, in a size large, anticipating it would be perfect for late pregnancy, summertime, heat wave, needs.

I was correct in my assessment. It is actually miraculously cool and doesn't wrinkle. I have the damnedest time with dresses always wrinkling around the bump when I sit. Nary a problem to be found with this fabric. I find myself wishing I got the medium, but I love this print so much that I'll probably have it taken in post pregnancy (my plan of action for favorite maternity wardrobe pieces). Since I rarely bought 'maternity' clothes, just went a size or two up, a few nips and tucks in the larger sized articles will make for even more wear once I have shed the baby weight. 

I am eager to get active though, I confess I have no idea if I'll be able to find the time, or the motivation once I have a bundle of joy pulling at me to stay home. I have been eagerly watching the bru-ha-ha, and subsequent call to boycott, OK's cover story of Kate Middleton's plan to shed the baby weight. Not even a week home and they were speculating over her pounds lost. Give the girl a break! And a week with her new baby! You just know Kim K is in hiding, chained to Tracy Anderson, subsisting on carrots, waiting for her big post baby-body reveal. How has the woman not gone outside?! Though I can't blame her for wanting to wow, after the press scrutiny she endured.

My new post baby-body role model? The wonderfully curvy, and frank Kristen Bell, who is slated to appear on the cover of Redbook soon, 15 lbs of baby weight to shed and everything. Someone's gotta keep it real. Hallelujah.


Image: The Cut




Ginger, Lemon & Blueberry Scones


A personal favourite of mine from Flour (Joanne Chang's bakery)....the lemon ginger scones. I am a scone fanatic anyways, so I make it my personal mission to sample all varieties from around town. No seriously, I can't pass a scone without buying it and sampling.

Needless to say, Ms. Chang's scones are tops. I usually stock up when I am downtown and freeze some for future consumption. I am a secret scone hoarder. I decided to do the same with a home baked batch, cook some up, and freeze a few to enjoy later on.

I adapted the recipe below, from the invaluable Flour cookbook. Note, liberal use of blueberries as my main addition!

Went for a round shape this batch, though I typically cut the scones into the triangle shape. Another option, make them a bit more free form and plop them onto the sheet with a spoon- I love the rustic, imperfect look. All options are equally tasty, MPCC baked, tested and approved!

If you want an extra treat serve them up with some clotted cream and jam. Seriously indulgent and seriously delicious.


2 3/4 cup flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

pinch salt

1/3 cup granulated sugar

1/4 teaspoon ground ginger

1/2 cup chopped crystallized ginger

2 tablespoons lemon zest

1 3/4 stick butter cold butter cut into medium cubes

1/2 cup buttermilk

1/2 cup heavy cream

2 eggs

1 cup blueberries

Granulated muscovado sugar for topping (I ran out and used regular granulated sugar, though muscovado is a great splurge!)



Heat oven to 350 degrees. Using mixer, blend flour, baking powder, soda, ground ginger, salt, sugar, ginger, and lemon zest on low until combined. Scatter butter in and mix for 30 seconds, until butter is in small grape size pieces. Add blueberries.

In a separate bowl, whisk buttermilk, cream, and egg. Pour liquid mixture into dry ingredients on low speed until just combined. It's OK if loose flour is still on the bottom.

Gather dough from mixer and mold in hands (on a floured surface) until it starts to come together (add in any loose flour). Using a floured roller, roll out about 1 inch thick. Cut out circles with either a cookie cutter, or top of a cup! Re-roll any scraps to make more- end result about 10.

Place on a baking sheet 2-3 inches apart. Brush with a whisked egg and sprinkle with large granules of muscovado sugar.

Bake for 40-45 minutes until just golden brown. Cool on a wire rack. And serve!

If you are interested in some devonshire cream, it's much easier to make than you probably thought.

I followed this devonshire cream recipe.



Color Your: Sandals & Bag with Erotokritos

Erotokritos: Greek Cypriot living in Paris, churning out fabulous mens and womens collections and accessories, season after season.....I posted about their Fall 2011 collection (with an interview here) and styled a girly skull top (here, total outfit blast from the past!!). 


Husband and I stopped into the Marais shop this April. I was delighted to find the designer on hand and eager to assist. I was dissuaded by the Mr. from buying a bag this trip, but I easily caved to him, once I found out they sell them online and you can custom order your size and color (color your bag; 3 different sizes and twelve different colors to choose from). 


In addition to custom crafting your own tote, they have a color your sandals option. I ordered a pair of these after our 2011 trip and have been happily wearing them ever since (in an outfit flashback here!). The Greeks know sandals. You will not be disappointed. 


And finally, what I have been waiting for weeks to hear...that they have rolled our a third custom option, to color your own ermis sandals. Fifteen glorious color options for these winged beauties. Very similar to a certain winged sandal I have been coveting from Ancient Greek Sandals. Oh, and the Erotokritos pair ring in at less than half the price* of aforementioned brand, with free shipping! Done and done.


*Remember to convert to Euros!