REVAMPED a quarterly magazine from the Revamp, Amor Studios
photography editorial design & graphics Samantha Grose unless otherwise stated
all content is the property of REVAMPED magazine, Revamp, Amor or its contributor and may not be reproduced without express written consent Samantha Grose LLC
I welcome you to the first issue of REVAMPED. This magazine has been a dream of mine for quite some time. As a designer & an artist, I have the opportunity to connect with so many amazing people. REVAMPED is a way for me to share some of them with you. I want to inspire you to lead a stylish life. Consider your personal style. What does it say about you? How does it make you feel about yourself? I hold the belief that our style is a visual story we are sharing with the world. What story are you telling? Although most of us consider only our clothing when we think of style, I prefer to see it as part of a whole. I challenge you to widen your scope and consider your personal brand. Everyone has a personal brand. It’s how people describe you... when you aren’t around. It’s how you dress, your job, talents, where you hang out. This is where my passion lies- trying to help amazing women define, build & strengthen their personal brands. How can we as young women, show up & be seen for our authentic selves? How can we tell our stories visually before we’ve spoken?
Is it the wine we serve our
guests at our dinner party, the shoes we wear, how we interact with our loved ones, or maybe which coffee shop we frequent? Whatever your story, never stop making, learning & growing into your individual greatness.
X O X O ,
find more inspiration w w w. re v a m p a m o r. c o m
Leah Lavelle
Victoria Foster
creative, writer, entrepreneur
adventurer & crafter
www,urbanwildstudio.com Mckenna Graham Mariela Pita
foodie, cocktail mixer &
model, musician & all
free spirit
around dream girl
www.picnicart.com
Aycee Brown
Gina Hagery
creative super producer &
calligrapher & designer
conďŹ dence strategist
www.elevenandwest.com
www.ayceebrown.com Karen Avila Steve Tartaglia
fashion illustrator
wine expert
www.fashionstepbystep.com
HELLO
meet the contributors
in this issue
crochet 101
6 10
fashion illustration
14
with watercolors pizza: brussels sprouts & bacon
perfect fall wines
american rebel: a denim story
19
23
why you’re still single
26 39 47 50
31
building a balanced relationship
black beauty: dark style
46
fashionably late: a personal style story
o duty: communism, identity & personal style
building a balanced relationship
LEARN MAKE & CREATE
learn a new skill, craft something fantastic or just make an amazing cocktail Welcome to the MAKERY. Over the next few pages you’ll learn the basics of fashion illustration with watercolors, crocheting, how to choose fall wines & a new recipe to show o at your next dinner party.
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Watercolors for fashion illustrations are beautiful and sometimes perceived as difficult, but they're also fun and relaxing to use. And this tutorial is for you to create a gorgeous fashion illustration with watercolors following these easy steps. MATERIALS: Watercolor Paper - I used 190gr Watercolor Paints Art Palette Brushes - I mostly used a medium rounded brush and a thin rounded brush for tiny details. Water Pencil and Eraser Color Pencils Fineliners, Gelly Pens, and Ink Pens Masking Tape or Gummed Tape Hard Cardboard
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1. Grab your inspiration and create your fashion drawing. You can take your inspiration from the runway or a fashion magazine. And you can use a 2H pencil to trace your drawing on the watercolor paper.
2. Using a piece of hard cardboard and masking or gummed tape, mask and stretch your drawing. I used masking tape around my paper.
3. Now, you’re ready to add the first layer of color. You can start with the skin. I mixed a bit of flesh tint and violet with water to have a natural skin color. 4. Continue adding the first layer of color to the rest of elements, such as the garments, accessories, and hair. Leave white where you’ll add a lighter color than the base, or where the light hits directly. For the hair, I used burnt umber and yellow ochre. For the dress phthalo blue, violet, and payne’s gray. And for the shoes and handbag I mixed violet and payne’s gray with lots of water.
5. Once the first layer of color is dried, add more layers of color. Use diluted color (with more water) in the lighter parts of the illustration. And use saturated color (with less water) in the darkest parts. This is a great time to give more detail to the face adding more color to the forehead, nose bridge, eyelids, and mouth. And also to the knees, elbows, and wrists.
6. When you have the colors and shades you want for the skin, hair, garments, and accessories, it’s time to add the shadows. I used saturated payne’s gray for the dress’ folds and overlaps. For the skin, I used a saturated mix of violet and flesh tint. For the hair, I used saturated burnt umber. And for the shoes and handbag diluted payne’s gray. 7. Add extra details with watercolors. Give color where you left white in step 4. Add a soft outline to the skin, garments, and accessories. And add more shades to the hair.
8. Complete the face. Outline the eyes and eyelashes with the thinner brush you have. Add the iris and pupil, eyebrows, and mouth. Detail the nose, and add some blush.
9. Add extra details with color pencils. I use them to add extra shadows, light, and texture. The 3 colors I used are: white to give texture to the dress’ fabric and extra light to the folds, dark navy for more shadows on the dress, and light gray for more shadows on the shoes and handbag.
10. Add extra details with fineliners, gelly pens, and ink pens. I use them only to emphasize light, texture, or outline.
I used a light gray fineliner for the accessories’ outline, a white gelly pen to add texture and light to the dress and hair, and a gold gelly pen to outline the jewelry elements. This time I didn’t use ink pens, but I used a dark gray fineliner to outline some parts of the dress.
11. Pick some colors that c o m p l e m e n t a n d e nhance your illustration, and add the first layer of color for the background. I used a mix of magenta, violet, and phthalo blue for this background.
12. If you want, you can add more layers of color for your illustration’s background.
photos & artwork by Karen Avila
101 Crochet is simply an arrangement of knots created with a single needle. Knitting is similar in that it involves making knots to create a cloth, however, it incorporates two needles. I only mention knitting here to dierentiate the two styles of yarn work. From here on I'm going to be talking solely on crochet, Fun fact: it's possible to crochet without any needles but the result would (in general) be sloppy and tedious. In this demonstration I'm using Caron Simply Soft yarn: medium bulk with a 5mm needle/hook. So here goes, a few examples of basic crochet stitches, a few knots if you will, for your learning pleasure...
Victoria Foster
THE CAST ON 1. The first step of starting a crochet project is called "casting on". You want the hook to be over the thread with the ball of yarn to the right. Pull the yarn over the hook & under the hook (under the tail of the yarn). That's your first loop. 2. Pull the yarn over the hook again (over the tail this time) & then under the hook. That makes two loops on your hook. 3. Pull the second loop tightly through the first to create a knot. You've cast on!
THE CHAIN STITCH A chain is created when you pull a new loop of yarn through the one created previously on the crochet hook. 1. Put the yarn over the hook. Then pull that yarn through the loop. That's chain number one. 2. Try a few more. Yay! That's chain number one. If you're drinking wine, a cocktail, or beer (like I am) pause here and take a moment to celebrate with a sip. You've earned it!
TIP: TENSION It's very important when crocheting to have consistent tension. That way the loops remain the same size. You don't want anything to be overly tight or loose. To create a balanced tension take the yarn in your left hand, fold it over & put index finger under the bit closest to the needle. The hook will be in your
right hand and the tensioned yarn in your left. All of the yarn is going to pass through your left hand. Continue making chains until you feel confident at them.
MAKING ROWS Next it's time to learn rows. I'm going to give an example of single crochet (SC). When going to the second row you want to insert the hook (loop attached) into the third to last chain you made. 1. Find your 3rd to last chain. This is the one you're going to start the next row with. 2. Hook through that third chain. Yarn over & pull yarn through the chain In case you hadn't noticed, there's always going to be at least one loop on your hook.. now there should be two. 3. Yarn over hook & pull yarn through both loops, That's the first SC of the second row. That’s the next chain you want to work with. Make sure you see two loops over the hook when you put it through the chain. 4. Yarn over & pull that yarn through to make that second loop . 5. Yarn over & pull through both loops. That's your second SC. 6. Continue till you get to the end of your chain Turn your compilation of knots over so that you can continue to SC to the left. Make sure you start your next SC in the right stitch. It looks like the second one. That's because the chain two that you just made is
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equivalent of one SC and therefore, you skip the stitch that you chained out of.
5. Insert the hook in the next SC & pull the yarn through.
7. Insert hook and start single crocheting the third row.
Continue until both yarn ends are entirely woven through. You may have to trim the little bits off at the end. The main goal is to hide the threads.
It's okay if your crochet material is a little twisty at first. It will flatten out as you go just be sure you're crocheting on the correct side and don't skip any loops! If you like, you can count how many chains you initially made (be sure not to count the last two) and continue counting as you make rows. Since I made a chain of 25 my rows consist of 23 stitches.
T H AT ’ S I T !
T I P : in general you're going to be crocheting to the left or on the right side (RS) unless a pattern tells you otherwise. I decided to make a simple square for demonstration purposes, but you can continue going and make a scarf or a blanket. Whatever your heart desires "the world is your oyster" after all. So when your masterpiece is complete the only thing left to do is "casting off"
CASTING OFF
F R E E D O W
1. Cut the yarn but be sure to leave a little bit of a tail so that you can weave it through your cloth.
N L O A D
2. Yarn over hook with that little bit of yarn 3. Pull yarn all the way through that final loop & pull the end tightly to close the knot. You're now left with two loose ends. We're going to hide those by weaving them through the crocheted material. 4. Insert hook in the last SC created & pull the loose yarn through.
download this tutorial in PDF
format
WITH
IMAGES
to guide you www.revampampr.com/issue-01-aw-2015
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S PA R R OW {beauty} H
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www.sparrowlouisville.com
BRUSSELS SPROUTS & BACON with bartlett pear & sweet onion jam photography & recipe by Mckenna Graham
INGREDIENTS DOUGH FOR CRUST yields one 10 inch crust ¾ cup (4 oz) Flour Sugar ½ teaspoon Yeast ½ teaspoon Salt ½ teaspoon Water (room temp) 1/3 cup (2.75 oz) Olive Oil 4 teaspoons (.6 oz)
TOPPINGS yields enough for one pizza with extra 3 strips Bacon cooked and crumbled + reserved fat 1 large or 2 small bartlett Pears ½ large or 1 small Vidalia onion 1 TBSP butter sprig thyme 4-5 Brussell Sprouts balsalmic vinegar ¾ cup shredded Asiago, Romano, parmesan mix
Ah, the humble brussels sprout-- once maligned by millions and now a staple of the fall pantry. This controversial cruciferae’s revival has been inextricably tied to bacon since America’s unhealthy and unrivaled infatuation with cured pork began. The love affair is certainly a match made in heaven-- and who am I to deny the salacious marriage of these two edibles, no matter how clichéd it may be at this point in time. True, its been a few years at least since all the foodie magazines and trendy eateries seduced the public into loving brussels sprouts by slow roasting the adorable tiny cabbages in a generous helping of caramelized and liquefied pork fat. That’s nothing new. But that’s not what I’m getting at here… Not at all. My pizza DOES include the classic marriage of sprout and bacon—but the bartlett pear and Vidalia onion jam is what really makes it something to write home about. And as many great recipes do, it all started with a trip to the market. There’s something about pears that really gets under my skin-- in a good way. So once falls hits and the shelves of fruit stands and farmers markets are filled with every conceivable shape, size and color of these pomaceous fruit my imagination runs wild. Their freckled flesh and spectrum of delicate autumnal colors gives them a playful personality-- and the vast number of varieties makes them conducive to a range of uses. I could happily wax on for many pages about the cornucopia that pears offer—the crisp, earthy bosc, the luscious, granular comace or the especially cute and crispy forelle… but the star of tonight’s show is the bartlett. A delicious pear for eating raw, but one that really shines when cooked. It may be Plato’s ideal pear. 16
CRUST
TOPPINGS
Combine the flour, sugar and yeast and whisk together. Do this BEFORE adding the salt—direct contact between the salt and yeast will reduce the yeast’s effectiveness. After the flour, sugar and yeast are combined add the salt and give another few good stirs with the whisk. Create a “well” in the center of your dry ingredients to pour the water. At this point I recommend trading in your whisk for a wooden spoon and gingerly stirring in the water until the dough just comes together. Don’t over-mix! The dough will be rough, not smooth, and over-mixing could result in a tough crumb. Transfer dough to a small bowl or measuring cup with the olive oil. Roll around to coat in oil then cover bowl with plastic wrap and let dough sit out for 30 minutes or until it puffs just slightly. Move the bowl of dough into the fridge to age for the next 624 hours. The longer you wait, the better the final flavor. Remove the dough from the fridge an hour before you intend to bake the pizza and let it rise still covered. Pre-heat the oven to 475 and place a pizza stone in the oven to get hot… This would be a good time to skip to topping preparation while your dough rises…
Bake the strips of bacon in the oven until crisp. Remove and set bacon to drain and
After allowing the dough to rise for an hour, remove from bowl and form a smooth lump of dough by tucking the edges under. Place on room temp pizza pan, cover again and let rise for 45 minutes. Next, press dough out on pan into an approximately 10 inch crust, cover and let rise for another 15 minutes. Uncover and place pizza crust still on pan onto the pizza stone in the oven. Bake for 5 minutes and remove from oven.
cool on paper towels. Reserve bacon fat. Add bacon fat to skillet (approximately 3 tablespoons). Chop vidalia onion into half moons and sauté with bacon fat and butter on low temperature for 10 minutes until onion has cooked down and began to caramelize. Chop pear into small cubes and add to caramelized onion. Continue to cook on low for 10 more minutes or until the pear has mostly broken down to a jammy consistency. How long this takes may depend on how finely you have chopped both the onion and pear. Smashing the pear with a wooden spoon as it cooks helps to expedite the process. Add thyme leaves, stir, remove from heat and set aside to cool. Clean and chop brussels sprouts. I recommend a rough chop for a shredded sprout and to leave some larger bits for textural interest. Move the pear jam from the pan to another bowl, set aside and use the same sauté pan with an additional tablespoon of bacon fat to cook brussels sprouts. Add most of the chopped sprouts to the pan and sauté at a med high heat for five minutes. Deglaze with a splash of balsamic vinegar then remove from heat.
PUTTING IT TOGETHER Once you’re dough has reached the topping phase and all topping ingredients have been prepared, proceed to the main event! Add pear jam base, bacon pieces, brussels sprouts, cheese, a few of the reserved raw sprouts and then another dusting of cheese (amount of each topping used is really up to your taste). Slide crust with topping back into oven directly onto pizza stone. Bake for 5 more minutes. Transfer pizza onto cooling rack and let rest for five minutes or until ready to cut.
S l i ce p i z z a . Po u r w i n e . S i p . E at . Watc h l e ave s fa l l . Enjoy.
No time of year beats autumn for food and wine lovers! The farmer’s market on Saturdays is fantastic with laid back, informative artisans who love to chat about what you are going to do with their ingredients. This time of year it’s all about roasting and braising when it comes to meat, and there are more interesting cuts to choose from than ever. Lamb, goat, rabbit and heritage bred pork fill huge ice coolers at the tables on Douglas loop and on Bardstown Rd (Louisville, KY). Hunt down some stuffable quail and splurge on the seemingly exorbitant, yet unbelievably flavorful chicken. You won’t go back to mass produced meat and game. The last of the heirloom tomatoes has given way to super flavorful beans and ground veggies and what about the fresh duck eggs and local cheese? Yum.
an introduction to fabulous fall wines & a shopping list of the fall favorites
With the change in climate and cuisine comes that ancient shift in what wines we like to gulp at this time of year! Light, watermelon colored roses lend to slightly fuller models, so as to hold up to earthy beets and leafy kale. Our favorite bone dry, bracingly acidic Mediterranean whites (with which we passed so many a hot afternoon) go into hiberna-
If you’re local, come see us at The Wine Market at 1200 Bardstown Rd. or other smaller shops around town. You are bound to have a more personal and better qualified experience.
Here are a few of my top choices to get you all into the Autumnal groove! Cheers!
tion as we indulge in fatter whites with more exotic flavors and aromas. Red wines are coming gradually to the forefront, starting with a chill-able Cru Beaujolais or perhaps a supple, high-toned Pinot from Oregon.
Steve Tartaglia CS
D o m a i n e J . L a u r e n s “ L e M o u l i n ” B r u t N . V . Limoux, France - $14.00 Bubble, Bubble, Try out this excellent valued French sparkler to get you started! Tastes great with grilled corn on the cob. B r o c a r d C h a b l i s Burgundy, France 2013 - $20.00 Classic! If Brigitte Bardot were a white wine... Lots of minerals and no oaky flavors. Have it early in the meal with fish and veggies. A u B o n C l i m a t C h a r d o n n a y Santa Barbara, USA 2012 - $24.00 This wine satisfies with a lush mouthfeel without being heavy. Roasted chicken with herbs and creamy squash soup would kill with this! Organic! A i r l i e M u l l e r T h u r g a u Willamette, Oregon 2014 - $14.00 Exotic, with spicy apricot flavors and a little nutmeg on the nose, a dry low alcohol white with a tiny touch of sweet fruit. Put this on the Turkey table! L e C i r q u e R o s e C o te s Catalanes, Southern France 2014 - $13.00 A little weightier and dry, with fresh strawberry flavor and rustic charm to spare!This belongs in a massive carafe on the table at all times! P i e r e C h e r m e t t e Beaujolais, France 2013 - $18.00 The quintessential Fall red! This is not to be confused with that cheap Nouveau Beaujolais. Totally organic and made by hand, serve it chilled with roasted bird! C i a c c i P i c c o l o m i n i Toscana Rosso, Italy 2012 - $15.00 A super versatile wine, which should be a real staple with this kind of value! Black cherry and the tuscan earthy aroma. Pizza, pastas or braised osso bucco would be great with this Italian red head! E r m i s c h “ E r e n d i r a ’s R i s e ” P i n o t N o i r Willamette, Oregon 2012 - $37.00 Go for it. This sexy red will wow your friends and family with its spicy cherry essence and electric acidity. Ideal for holiday meals, its awesome!
LIVE LIKE YOU MEAN IT
Don’t just dream about the life you want, make it happen In this issue, we focused on building healthier relationships or celebrating your single gal status. Think of it as free therapy.
why you’re still single ( a n d
i t ’ s
o k a y )
You’re in your early or mid-twenties. Hell
you think life sucks. I have some news for
you might even be pushing thirty and cuff-
you the number one reason you are single
ing season is near and you have nobody once again. You enjoyed your summer and
is drumroll, please.... you're supposed to be! That’s right I said it, the number one
even hooked up with a
reason you are single
few cute guys or
is because you are
girls, but no one,
supposed to be. I
and I mean no one
know what you are
wants to take it a
thinking, why am I
step further, and
suppose to be sin-
loneliness is start-
gle that doesn’t
ing to set in. You
make any sense.
might be thinking, “Why me”! “I’m cute. I have a decent body, but I am still single. It sucks, and when you see your friends happy in new relationship bliss, you get jealous and secretly wish they were as miserable as you are. But I am here to tell you hating is not the answer. Be happy for them. Your turn is coming trust me. Now back to why you are reading this article. You're single, and
You're right your cute, smart, and you might even have a banging body. But the universe has made you single for a reason. I spent three long years without a man and at first I was depressed and down in the dumps and I hated myself. But then I realized that I can’t sit around cry about being single. So I devised a plan. I called
23
the Living Single Bucket List. I made a list
made sure my living single bucket list
of things that I wanted to accomplish on
was my top priority. Another commit
my own while I was single. Some of
that I made was I was not aloud to com-
those things included; Travel out of the
mit to a relationship until at least 50% of
country alone, move out of my parents
my list was complete. I know that is a lot
home into my own place, invest in the
of commitment but it worked. I accom-
stock market, take up a few hobbies,
plished so much. I was proud of myself.
and start a business. My list was much
I learned how to be happy alone. It was
longer but what this did was it took my
the most liberating feeling. And in that
mind off of being single. I stopped worry-
three years love found me. That’s right it
ing about men and started to focus on
found me. I wasn’t expecting it or even
the most important person in my life,
looking. A loving and committed rela-
and that was me. I worked on my list for
tionship found me and I am still happy
three years, but the time flew by, and it
to this day. So how can you use my ex-
also helped me not do something I
periences to help you in your time of
would do in my past relationships; set-
aloneness?
tle. Don’t get me wrong I dated throughout my journey but as soon as the guy displayed something I couldn't deal with it was so easy to let them go. I
Fo l l ow my L i v i n g S i n g l e P l a n . . .
Living Single Plan Create A Living Single Bucket List Set a SpeciďŹ c Deadline To Complete 50% of The List (BE REALISTIC) No Committed Relationships Until 50% of the List Is Completed You Can Date As Much As You Like Can you do this? Yes! Will it be hard? Maybe! But its going to be worth it.
5songs
for breaking up like a boss M i l k s h a ke
Hella Good
-Kelis
-No Doubt
Bitch Betta Have My Money
Fe e l i n g M y s e l f
-Rihanna
-Beyonce
Happy -Pharrell -Aycee Brown
a
building
balanced
relationship with a creative relationships can be particularly challenging
when one partner is a creative. how do you balance your passions, create healthy habits & support your mate?
5 tips for building balanced & healthy relationships -Gina Hagerty
W
e’ve all heard the saying opposites attract. While it
may not always be true, there are definitely many cases were couples find themselves drawn to their complete opposite. This is not necessarily a bad thing though and while it can have its challenges there are plenty of positives that come with it too. One of the hardest opposites to balance can be a creative personality with someone is not so creative. Being deemed a creative individual usually means you have one of those artsy, abstract and chaotic brains and are usually a bit messy and have too many ideas for our own head. For those creative’s who find themselves in relationships with less-than creative counterparts and struggle to find a healthy balance between the two of you, you’re not alone. But there are 5 ways you can help create a healthy relationship even with your notso creative counterpart. First, let’s gain some understanding behind the attraction and talk about why we are drawn to our opposite in the first place. Think of it like magnets with opposite polar forces, there is some serious chemistry drawing the two together. As humans, we have this subconscious that sometimes seeks out exciting and different and its common to find this adventure in someone with a personality that is different from you. A morning person an a night owl or a critical planner and adrenaline junkie. For the sake of this article, we’re going to talk about this in regards to a creative left brain and a less-creative right brain relationship.
Before I con-
tinue, I have to say that one is not better than the other and the point I am trying to make is that they are simply different.
Dealing with different can be hard and there are a few ways to make this more manageable. For example, I am definitely on this creative side of the spectrum. I’m free spirited and things make more sense to
o t e u r t s a y sta you are s al o u h w divid in
me when they’re explained through visuals and colors. I’m impulsive and driven by passion and I can take over an entire house with just one craft project. My husband is on the far other side of the spectrum. He is business smart and driven by facts and logistics. Things make sense to him when they’re backed by data and numbers. He thinks things through thoroughly and ana-
lyzes before making decisions. One is not bet-
ter than the other, we are just different and it is understanding these differences that allows us to create a healthy balanced relationship. So finally, let’s talk about a few ways you can help to create and maintain this healthy balance.
1. A l l o w t h e i r s t r e n g t h s t o f r e e y o u f r o m y o u r w e a k n e s s . It can be hard to do,but mindfully expect your partner to be strong in their area of strength. Allow them to really shine when it comes to something they’re good at and equally assert yourself in your areas of strength. Think of it as a way for your partner to fill in those weakness gaps of yours and equally you’ll do the same for them. Together you’ll have this really strong foundation without any gaps. By highlighting each other’s strengths you’ll shore up any weaknesses you have between the two of you and will ultimately become a stronger team.
2. Invite new perspectives in and let them inspire you. This one is so important for creative types because of our impulsive and highly passionate nature. Have you ever gotten so caught up in your creative vision that you get tunnel vision? It’s like our vision in our head becomes so vivid to us that we focus so hard on it that it seems like the only option. This can be great in regards to personal drive and motivation, but what happens when we hit a bump in the road and run into problems with our vision? While creative drive can cause great focus, it can also cloud and impair our ability to think outside the box so allow other perspectives to help you. By welcoming in a new perspectives we also welcome in new solution ideas. 28
3. Keep balance in the
4. Focus on communication
forefront of every
Mentally spend time just thinking about the way your communication and the words you use. This is key. It is totally okay to be in a relationship with someone who is completely the opposite of you, but that also means you’ll more than likely communicate differently. You may be more direct and he or she may be more passive, or visa versa. It’s important to understand this and acknowledge it. It’s not about just finding the best way for you to communicate your own thoughts and feelings but equally understanding how your partner communicates theirs. Some people internalize while some are extremely outward with their communication. By spending some time really evaluating how you currently communication and working towards understanding what the best way to communication is for you and your partner, you’ll be more likely to be on the same level of understanding with things and create an smoother and calmer bridge between your personalities.
decision. Life in general is all about balance and this is no different. You need to find a healthy balance between your personality traits that allows you to continue to evolve together without burning out. Creatives generally have this uncontrollable passion about what they do, and can’t wait to share it with everyone around them. I absolutely understand wanting to talk through every single detail and idea of an upcoming blog post with your partner, but we have to remember to keep it balanced. If they are willing to sit and listen to your ideas, you have to be as open and willing to hear their ideas and thoughts. Some weekends might be spent elbow deep in paint and creative projects and some should equally be spent watching football or doing whatever it is that your partner enjoys (even if we are itching to get back to writing that blog post!)
5. Allow yourselves to stay true to who you are. This is probably the most important point of this entire article, but stay true to who you are as individuals. That’s what drew you together in the first place! You are different, and that’s okay. Because of that, you’ll likely have tendencies and traits that drive the other one crazy. But for every one of these annoying behaviors, there is likely an aspect of their personality that draw you to them and that you admire. You won’t change your partner no matter how hard you try and neither one of you should spend your energy trying to change the others. Instead spend your time allowing each other to value who you truly are as individuals and highlighting your unique strengths. This will ultimately allow you to both become the best versions of yourselves and create a happier and stronger relationship.
BE STYLISH
a celebration of denim & its ever-rebellious spirit
Chambray, overalls, ‘boyfriend’ cuts & acid washes.
No matter
your preference, it’s clear that denim is having a moment, & the timing could not be more appropriate. The evolution of American thinking & law has been of great debate- gay marriage, legalization of marijuana, healthcare & a (hopefully) radical restructuring of the educational system. And now, as in the 1950s, denim has taken center stage. A fabric that has roots in rebellion, nonconformity & human expression, denim has built its history & attitude over decades. It has become a symbol for a culture at a crossroad of change. Denim was developed for working men in the 1950s to be durable & allow for movement. It was a fabric of the lower, blue collar classes. Jeans stood in great contrast to the permanently creased suit pant of the traditional & respected businessman.
Youths saw the fabric as a symbol of their anti-
materialistic, rebellious spirit. Elvis Presley, James Dean & Marlon Brando solidified denim’s place in history as the ultimate wardrobe staple for any rebel without a cause. It reflected a generation pressing against the conservative, conformist values of its time & the need to express oneself through style as an individual and as a subculture. This generation of ‘greasers’ found themselves in a similar place as the millennials of today. Our parents expect us to have the same ‘coming of age’ experiences as they had. We are expected to work traditional jobs & present ourselves in traditional ways. Pink hair (nod to you, Frenchie) & tattoos are seen as ghastly by older generations but are merely another form of human expression within our own. Much like the pliable, second skin denim & basic t-shirts of decades past, modern rebellions are told through style. The rejection of traditional suits & the value placed on personal style as a form of expression is not novel. What is novel is how you decide to express yourself. Unlike in the 50s, modern denim allows for endless expression through textures, washes, cuts & styling. Let your rebellious spirit & a few denim pieces define your style this season. -Samantha Grose
styling, make-up & photography: Samantha Grose model: Mariela Pita
-TOLKIEN
let some edge into your fall / winter wardrobe with black lips, hardcore hair & angsty accessories
layer studs, cus & dangly earrings for a menagerie of metals
don’t be afraid to mix textures & let your hair flow freely
try new shapes for classic black liner
44
model: Mariela Pita styling, makeup, photography, editing: Samantha Grose 45
Personal style has most always been something in which I reveled.
I would
meticulously plan my outfits & hair. My first real job was at a shoe store & a girl in geometry brought in W Magazine. There was no turning back. This may all sound dreamy, but throughout high school & college I was the outcast because of my style. I remember so clearly hearing a group of guys in the dorm cafeteria saying, “she’d be pretty if she weren’t so weird”. It hurt. I knew that, unlike many of my counterparts, I was presenting my authentic self.
I was telling my story
through my style & was proud of that. After college, it got fuzzy. I became something awful... an ‘adult’. I had a conservative day job that left me broken & feeling like a fraud. Finally, I quit. I followed a dream. My personal style became a sparkling source of empowerment & expression once again. I found the feeling I had lost years ago. Although my style journey has been rocky, I am once again discovering my passion. Maybe my late 20s is late to re-explore my style... but I prefer to be fashionably late anyhow. -SAMANTHA GROSE
fashionably l a te a personal style story
off duty model & musician, Mariela Pita, muses over her personal style journey, deďŹ ning herself in communist Cuba & her o duty style
It is really hard to develop a sense
cool stuff was frustrating. Going to a store
of style while living in a 3rd world
that doesn’t sell “good clothes” was infuri-
country. All your life wanting to reach
ating. I ended up always dressing with
that point of self-satisfaction when it
friend’s clothes. Ultimately, I was dressing
comes to getting dressed- to find yourself
in their style, not mine. At the time, I
through every single thing you wear, to en-
thought it was incredible though.
joy the process that is dressing yourself & to know exactly what you like.
I always
With years, my style has changed so
wanted to feel safe in each decision I
much. It has become this blissful butterfly
made.
(I think). I have always been a ‘messy look’ kind of girl. It matches my personality
I grew up without knowing what “style”
some would say. Sometimes, I even com-
was. I wore clothes that friends had do-
bine it with a not-so careless look by pen-
nated or my mom had sewn for me. They
ciling on colored eyebrows, so I can feel
were lovely, but never something I liked or
sparkly, and spicy, and also messy... but
really wanted to wear. I even wore my
not too much. Tight pants and any top do
brother’s clothes since he was older. Sur-
it for me any day. Usually a blazer is in-
rounded by 20 year old fashion maga-
volved in all this. On occasion, I wear
zines that are missing pages only pre-
some BB cream, maybe a side pony tail or
sented what was fashionable 20 years
a high bun. I like a very natural, but refresh-
ago. Fashion in Cuba is pretty awful, & that
ing and put-together look. The key is to
is the truth. You walk around this very folk-
wear it & you own it. I promise you’ll rock it
loric environment and all you see is spa-
if you have the confidence!
ghetti tank tops, spandex shorts, & tennis shoes. Colorful in all the wrong ways, usu-
I live in the US now. I have discovered
ally out of season, combining square pat-
shopping at last- floors and floors of vari-
tern pants with stripe tops- this was the
ety. Having all the options is fulfilling in-
quintessential cuban look. They are cardi-
deed. Oh! Some prefer solitude while
nal sins if you ask me.
shopping, others enjoy the company of a “spending” partner. If you find someone at
I never really cared about style until my
that same level of passion and devotion to
most rebellious years. I started playing in
fashion as you, you have found gold. I en-
a band, & I really needed some shades of
courage you to go and find your partner,
cool. Of course, it went completely wrong.
buy fabulous new things, put on some out-
Not having the money to buy the actual
standing make up, & dance on! 48
-PABLO COELHO
In all my hours of working remotely and coffee tasting, I have hit most of the coffee shops in the city of Chicago – more than once. And so I want to share a Top 9 list of some go-to favorites. Coffee is a neat beverage to get attached to. It’s a cultured conversation-starter, but can also be picked up for a dollar on a street corner. Plus, it’s an inexpensive, relatively guilt-free indulgence of a daytime-drug. So, I mean, I'm in.
9
best Chicago coffee spots
Criteria for this list of Top 9 coffee shops in the city were: 1. Tasty black coffee (drip or pourover), or black cold-brewed coffee. #basics 2. Comfort level. You can enjoy a solid 2–3 hour work session at almost any of these places. Friendly baristas and clientele. Easygoing vibes. 3. Inspirational interior decor. Soft woods and dusted metals or bright, airy whites. The infrequent taxidermy animal, old clock or unobtrusive bulb-lit sign. And of course, good music.
-LEAH LAVELLE
Intelligentsia Logan Square While any Intelli is a staple visit when in Chicago, this particular location has a standout look and feel, with whitewashed walls and geometric blue block seating. A clean center bar invites visitors to pull up a chair and watch the coffee-brewing magic happen. Their classics are always well done, and here they offer a few experimentals – the coffee milkshakes are a fave.
Heritage General Store Lakeview On a recent warm and breezy Saturday morning, I found my way to Heritage to tackle some freelance. Scored a seat right by the open door, sipped my jar of Intelligentsia cold brew and savored a bite of their quiche. Tuned in to the music playing overhead, and had a moment of bliss. Was it a caffeine-induced moment? Certainly. But one cannot deny that Heritage is founded on charm. Luckily, this locale is just as great for GTD (getting things done–they fix bikes!), as it is for daydreaming.
Gaslight Coffee Roasters Logan Square This place keeps top spot for 2015. I have spent several good sessions meeting friends or working at this spot on Milwaukee and Fullerton. Not far from the Square itself but just far enough, spacious and airy. Strong, sweet cold brew. Great seasonal menu. Pastry, sandwiches, egg dishes. Gaslight is popular and usually invites a line, but somehow I always find a comfortable spot to enjoy the scene on weekdays.
photography: Leah Lavelle unless otherwise noted
La Colombe Wicker Park Look at this space! I once met a barista here who described La Colombe as a 'traditional coffee shop’ and said that LC wouldn’t sponsor wifi or soy milk. (Update: they may now carry milk alternatives.) But the break from tech is as refreshing as their iced Americano. (The black drip is also reliably scrumptious.) Note: Stan’s Donuts next door makes a great follow-up visit.
Bow Truss
Photo by Ketija Ratniece @ratandniece
Lakeview This location (Bow Truss has at least two) is also the roaster, and so as packaged coffee sales have gone up, they’ve had to reduce their coffee shop seating. (Good news for great beans.) Still, it’s worth swinging by for a cappuccino or a powerful cold brew to-go. These guys also seem to be great proponents of local goods; you’ll often find 'pop-up’ bakeries selling their pies, scones and donuts at both Lakeview and River North locations.
Dollop Coffee Loop A gem in the heart of the Loop, this spot is right off the Jackson CTA stop, but just tucked away enough to feel like you can watch the city bustle from a distance. The decor is old-timey, with lots of warm woods, brass fixtures and gold-leafed window signage – characteristic of the nearby Monadnock building, which is a Chicago architectural landmark, and the huge Chicago Public Library across the street. Dollop's cold brewed coffee is always on-point, but I would also recommend their strong iced tea in any flavor. If you're hungry, try a slice of pie or a biscuit from Hoosier Mama, the chain's bakeshop partner.
The Coffee Studio Andersonville My friend Carol says that if you can make it to The Coffee Studio before 9am, you’ll definitely get a seat. If not, you're bound to wait. Maybe that’s why TCS is one of the only places I know of in Chicago that requires a purchase for wifi every two hours. Justified? Actually, I vote yes. Because every beverage I’ve had at this place–capp, latte or drip––has been impeccable. Plus, they have the details topped – their latte art is often accented by a tiny cookie and lovely little spoon.
Cafe Intregal North River Nestled in the middle of bustling downtown, just a couple blocks from the Mag Mile, this gem lets you step away from the mayhem and into another time and place. Cafe Integral sits at street level of the Freehand Chicago hotel and hostel, and shares its worldly mid-century vibes. Order a cortado, then either grab a seat by the door or make your way further into the dimmer lobby belly–across a jungle of handwoven rugs, low wooden tables and a huge Jenga set. Slide onto a couch decked out in throws and furs just in time for your drink to arrive, and enjoy the indie music.
Sol Cafe Roger’s Park Hip hop, wood-concrete warmth and pinch-your-elbow iced coffee. This place is worth the trip north on the Red Line to the very edge of Chicago city limits. There is always new art on the walls and a new featured drink on the menu. (Adventurous folks might try the soda-coffee combo.) Bonus: they bring in Glazed and Infused donuts on weekends.
There you have some of my Chicago picks for Fall 2015. What’s your favorite spot in Chicago, or any other city?
EH