One-of-a-kind Luxury for women with trendy men's ready-to-wear.
Ϻerlot Ẃine ßlueberry çream çheese Ҫupcakes
Red wine mix
1 ½ c sugar
½ cup merlot
1 ½ sticks of butter (room temperature)
six egg whites
½ c milk
½ tbsp almond extract
2 ½ c sifted flour
¼ tsp salt
2 ½ tsp baking powder
For complete recipe and instructions buy our MAGAZINE
This shot was taken when I was eight months pregnant with my second baby. I am reading the Fall 2014 Bergdorf Goodman catalog. Read more about why I call myself a "lady of luxury" in VOL I of our magazine...
The gold dress I am wearing for this shot is by Croatian designer BOUDOIR. You can shop for this Old-Gold Halter Dress by Boudoir
Croatian designer from Zagreb
for the love of all things black...
Red wine glasses and red roses flank imported Italian lace.
Squid Ink Pasta - boil pasta and cook until al dente then drain. While pasta is
cooking chop 10 black figs and mix in a large serving bowl with olive oil, salt & pepper.
Drain pasta and add to the fig mixture. Squid ink pasta can be substituted for
Black Bean pasta if preferred.
Cherry Cream - thaw 1 c frozen cherries in the microwave and use the juice to swirl
into the sour cream. Use more cherry juice to acquire desired color.
Featured in our first Exquisite Modern Bold magazine - explore VOL I for the complete Vampy Brunch menu
Modern woman, chef and bodacious blonde.
A glimpse of some coveted luxuries from Champagne to Lip-stain.
Be as Bold as Exquisite Modern Bold!