Archive of ‘Style’ category


I used to have this perfect pair of black wedges. They were fabulous. Then the strap broke and there was no way to fix them. I’ve been searching for the perfect pair to replace them. That was probably about 10 years ago. I hadn’t found them. Until today. These look freaking fabulous!

sunshine-blk(I love the yellow as well, but I don’t think I can rock yellow wedges. I don’t think I can rock yellow anything. Yellow is for dark skin and dark hair. Not me.)

Speaking of wedges, I had a wedge of russian pie last night that was mmm mmm delicious. I mentioned this delicious savory pie a while ago and promised the recipe. Here it is. I’m pretty sure it’s from the Moosewood Cookbook but my mom has been making it for years. Funny, she’s always made it and I’ve always thought I didn’t like it. Then I tried it again last year and fell head over heels. Try it! You won’t regret it. The cream cheese crust is totally delicious but I’m usually lazy and use frozen crust (organic whole wheat is my top choice!). Then I have a little extra pie crust leftover that I use to make a quick and scrumptious dessert – roll it and coat it with some melted butter and sprinkle some cinnamon and sugar and bake it with the pie. Cheers!

Russian Vegetable Pie


  • 4 eggs
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 4 ounces cream cheese, softened


  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 small head cabbage, shredded
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon dried tarragon
  • 1/4 teaspoon dried basil leaves
  • salt and pepper to taste
  • 1 tablespoon butter
  • 8 ounces fresh mushrooms, sliced
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon dried dill weed

Note: I also add a few grated carrots. I toss them in toward the end of sauteing the cabbage and onions.


Preheat oven to 400 degrees F (200 degrees C.) Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.

In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cream cheese until mixture forms a ball. Roll out 2/3 of the pastry and line a 9 inch pie dish. Roll out the remaining pastry and make a circle large enough to cover the dish. Put it away to chill.

In a large skillet, melt about 2 tablespoons butter. Add the onion and cabbage and saute for several minutes, stirring constantly. Season with marjoram, tarragon, and basil, salt and pepper. Cook, stirring occasionally, until the cabbage is wilted and the onions are soft. Remove from the pan and set aside. Add another tablespoon or two of butter to the pan and saute the mushrooms lightly for about 5 to 6 minutes, stirring constantly.

Spread the softened cream cheese in the bottom of the pie shell. Arrange the egg slices in a layer over the cheese. Sprinkle them with chopped dill, then cover them with the cabbage. Make a final layer of the sauteed mushrooms and cover with the circle of pastry. Seal and flute the edges of the crust. With a sharp knife, cut a few short slashes through the top crust.

Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 20 to 25 minutes, or until golden brown.