papillion parade

garavani: Frida Gustavsson in “A Soft Dynamic” by Boo George for Vogue Japan June 2013

garavani:

Frida Gustavsson in “A Soft Dynamic” by Boo George for Vogue Japan June 2013

(via modetorial)

glammygal: Class of ‘69. Summer i guess. The girls and their feathercuts on the grass: heaven.

glammygal:

Class of ‘69. Summer i guess. The girls and their feathercuts on the grass: heaven.

(via ellaamelia)

captindigorose: faerielypsychic: fuckyouimpurple: Lavender Lemonade 4 tbsps (1/4 cup) culinary lavender* 2 cups boiling water 2/3 cup sugar 1 1/2 cups fresh lemon juice (about 8 lemons) 2 cups cold water * Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it. My friend actually made lavender lemonade before and it’s delicious. Not sure if this is the same recipe, but stillllll reblogging for the recipe

captindigorose:

faerielypsychic:

fuckyouimpurple:

Lavender Lemonade

4 tbsps (1/4 cup) culinary lavender*

2 cups boiling water

2/3 cup sugar

1 1/2 cups fresh lemon juice (about 8 lemons)

2 cups cold water

* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.

My friend actually made lavender lemonade before and it’s delicious. Not sure if this is the same recipe, but stillllll

reblogging for the recipe

(via onesoftinfestedsummer)