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2014/07/11 / Shanan


A-a-a-a-a-nd, the rumours are true.  In case anybody doesn’t know at this point, I’m pregnant!  Just past five months along*, to be exact.  This time around I’ve been so tired I sometimes can’t see straight (or, um, get it together to write a blog…) but over the past few weeks my energy has been slowly returning and overall I feel pretty good.

All the miracles of pregnancy are present the second time around (feeling baby’s movement much earlier on!), along with its indignities (wait, you can get a varicose vein in your… NEVER MIND) — and I’m just trying to take it in stride.  As you can see, Theo is VERY excited about the prospect of a sister sibling, and also wants to know how people get pregnant.  Way to ask the tough questions, kid.  Party of four, here we come!

xx Shanan

* For those not wishing to do the math, I’m due in the third week of November!


(not pictured: Chris, who might have had something to do with all this baby business)

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2014/07/04 / Shanan


And a happy day to the old red, white, and blue — believe it or not, I was born there, too.  A grab-bag of greatness, all made with love in the U. S. of A.  Take it easy.

1.  Grecian Bouquet cut-out dress in neoprene, Clover Canyon   /   2.  The War On Drugs, Lost in the Dream, 2014   /   3.  Sunburst Earrings in brass and onyx, Pamela Love   /   4.  Ham hock coaster art set, Chen Chen & Kai Williams via The Future Perfect   /   5.  Local Magazine, a quarterly publication chronicling one town in America per issue   /   6.  Courtyard silk rectangle scarf, Miranda Bennett.

ps. Last year on Canada Day I did a made-in-Canada round-up, the likes of which you can see here.  Archives and all that…

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2014/07/02 / Shanan


Image above:  Andy DenzlerVreneli vom Guggisberg. Oil on canvas, 2013.

Jarek Puczel lovers painting

Jarek Puczel, Lovers (1).  Oil, 2011.

John Schnabel Passengers photograph

John Schnabel, photograph from Passengers series, Twin Palms Publishers.

Shin Kwang Ho

Shin Kwang Ho, charcoal and oil, via Empty Kingdom.

Gregory Chiha

Grégory Chiha, Noli Me Tangere, 2008.


Beth HoeckelSheltering Sky, mixed media.

Past collections of obscured portraits: I Miss Your Face, and I Still Miss Your Face.

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2014/06/30 / Shanan


Recently Theo and I were invited, along with a bunch of other mums and kids, to our friend Jess’ family’s country property to celebrate the end of the school year.  Apparently they call it “The Farm” but, um, it turned out to be more like “The Resort.”  Such a special treat.

Here are some photos from our day, which was crammed full of tasty food, swimming, beautiful gardens, hula-hoop-ing, and general tromping about.  Tomorrow is our Canada Day holiday so here’s hoping you get the chance to relax in style, too.  Be back in a few.

xx Shanan







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2014/06/26 / Shanan


Since it’s now (officially!) summer and the days of pretending that I’m this cool, unencumbered babe who spends her days swanning around parks armed with nothing more than a pretentious novel and a tall iced coffee are long gone, I’m kind of embracing the twee.

As in: patterned paper straws, cute miniature food, and gleeful hand-holding of a twirling three year old wherever I go.  Because that’s what parenthood on the internet is all about these days, no?  It was with this in mind that Theo and I decided, a few weeks back, to spend our afternoon making sugared flowers.  You know, for a lark.

The lilacs were in full bloom and I was informed that they were in fact edible.  Off to the Martha Stewart site we skipped, and a ton of adorable little flowers did we sugar.


Have you ever done this?  The process is about as ridiculous as it sounds — you use a teeny tiny brush to paint egg whites onto the individual blooms and then dip them in superfine sugar and let them dry.  It was quite messy and labour-intensive but the results were VERY cute and quite tasty (a subtle crunch and a sweet floral flavour). And sometimes cute is just what you’re looking for.


Here’s the sugared flower recipe we used, courtesy of Martha (natch).  Be sure that the flowers you are using are edible (!!!) and either grown in your own garden or harvested wild where they won’t be covered in pesticides or car exhaust.

We decorated a Victoria sponge cake, the recipe for which I dug up from Nigella Lawson’s near-classic How To Be a Domestic Goddess.  I think this was the first baking book I ever bought?  We filled it with lemon cream (the recipe is here) and store-bought raspberry jam.


Can I say cute just one more time?  Let’s hear it.  Bye bye, “street cred.”  All photos by The Symmetric / Shanan Kurtz.