My Life in Denim

My love affair with fashion began with denim. It’s what I wear when I don’t know what to wear. It’s what I wear when I want to look hot for a night out, but also what I wear when I really want to stand out by dressing down and not playing up to the fashion scene.

For me there are endless ways to wear denim. The easiest way is with a simple, casual white T-shirt, but anything from a black turtleneck to a classic tank top is great.



I also wear a lot of cotton with my denim—it’s a fail proof look that works for dinner with heels but also for business meetings with flats.



Skinny jeans are the easiest for me. They go with everything. I also love the double denim look. Head-to-toe blue is always incredibly chic.


My favorite Fall denim look is the Trench. A look-at-me coat that makes any outfit impressive.


Another great Fall must have is the Agolde denim jacket from


Photo Credit:  Andrew Swaine

Mini Apple Rose Tartlets

Autumn is my favorite time of the year and apple picking is one of my favorite activities.  I usually bake apple pies but wanted to  try something new this year. I found an apple tartlet recipe on Pinterest and decided to give it a try.

49 Ingredients

  • 1 red apple
  • 1 teaspoon cinnamon
  • 1 sheet frozen puff pastry (store bought works fine)
  • 1/4 cup butter, melted
  • 2 tablespoons of Apricot jam
  • 1 teaspoons water


Turn on the oven to 375°F/180°C.

Core the apple, cut in half and slice thinly. Place apple slices in a single layer on a plate and microwave on high for about 45 seconds to soften. Cover the plate with plastic wrap and a kitchen towel while rolling pastry. If you prefer, sauté the apples in a single layer in a skillet in a small amount of butter about 30 seconds per side to soften. Remove to a plate. Leave uncovered.



Roll puff pastry sheet to less than 1/8-inch thick. Cut two 3-inch by 12- to 14- inch strips.

01.jpg Mix apricot jam with a teaspoon of water. Mix and brush apricot jam over dough, sprinkle with cinnamon.


Place the apple slices lengthwise on the long edge of the dough, about ¼-inch above the edge of the dough and overlapped slightly. 04


Starting from the end, roll the dough to form a rose-shaped pastry.

06 Seal roll with end of the dough strip. Transfer roses to ramekins.Place ramekins on middle rack of oven. Bake about 45 minutes or until well browned. Remove from oven and place on a baking sheet and cool 5 to 10 minutes.

07.jpg Serve warm or cool sprinkled with confectioners’ sugar, drizzled with warm caramel topping or a scoop of vanilla ice cream.