So here is my first attempt at showcasing an outfit. I've been hesitant because I'm not all too comfortable in front of a camera-- I like being behind one best. The pictures are a bit blurry because I'm still trying to figure out my camera and also, it started getting dark out. I have a step down from an SLR camera, but it's a Canon and it's a good solid one. I wish I could have gotten a better floral detail shot of the jumper, because it's very intricate and pretty. (If you click on the pictures, you can see them full-size but I don't recommend it because then you have to see me up close).
White 3D flower mesh jumper
and khaki hight waist denim short: both American Apparel
Floral camera bag and sandals: Urban Outfitters
Also this weekend, I found a yummy yummy recipe for snickerdoodle cookies courtesy of Joy of Cooking and decided to try and make them. They turned out wonderfully delicious, and only after eating the pretty batch, I had the thought to take a picture and post it up, so you get to see the remains (and the recipe!)::
2 3/4 cups (360 grams) all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup (227 grams) unsalted butter, room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup (66 grams) granulated white sugar
2 teaspoons ground cinnamon
In a large bowl whisk together the flour, salt, and baking powder.
Beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).
Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.
Shape the dough into 1 inch round balls.
Coating: In a large shallow bowl mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches apart. Then, gently flatten each cookie to about 1/2 inch thick.
Bake the cookies for about 8 - 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.
Makes about 6 dozen cookies.