My dream about Valentino made me revisit some of my favourite fashion films.
And the winner definitely stays the same: ‘Diana Vreeland:The Eye Has To Travel’.
It’s an amazing documentary about an amazing woman. It’s very inspiring and makes you want to make an effort to express yourself better via clothes. The film is packed with beautiful photographs and Diana Vreeland is the most captivating person you can make a documentary about. My family was a bit like her mother in a way of telling me I was the ugliest child on Earth. It made her become a very strong individualist and see the importance of taking care of herself – with me it went sort of the other way. I became quite an individualist as well, but totally abandoned the other thing – the taking care of yourself and always being well put together part. Most days I don’t wear make up and sometimes I cut my own hair. But after watching something as inspiring as the film about Diana, I feel like making an effort. Still, women like Diana look at clothes as art and dressing up as expression of their personality. They dress up for themselves. I don’t like the perception that women dress to impress someone else. Maybe some women do, but not the individualists like Mrs Vreeland. We only like to please ourselves…
When you make an effort to dress up, you might as well make something nice to put into your stomach.
I know nothing about making a Thai curry, but you can always turn to someone for help. My inspiration was found in the book I mentioned before – ‘Thrive’ by Brendan Brazier.
Yellow Peanut Curry:
2 tbsp coconut oil
1 onion, chopped
1 cup diced carrots
1 cup diced celery
1 lemon grass pounded
1 tbsp minced garlic
1 red pepper, diced
1 green pepper, diced
2 cm peeled and grated ginger
2 tbsp yellow curry paste
6 lime leaves
bok choy, chopped
1 cup baby corn
1 heaped tbsp smooth peanut butter
1 cup vegetable stock
1 can coconut milk
1 cup cashew nuts
rice, lime and pea shoots to serve
1. In a pot melt coconut oil. Add onions, carrots, celery, peppers, lemongrass, ginger and garlic, cook stirring for 5 minutes.
2. Add bok choy, lime leaves and baby corn. Cook for another 5 minutes and add curry paste and peanut butter, stir until melted and mixed in.
3. Reduce the heat. Add stock and coconut milk. Cook on a low heat for 15 minutes. Serve with rice, cashew nuts, sprinkle of lime juice and lime wedges, garnished with pea shoots.