Joseph Ribkoff Fashion Talk, Issue 8, August 2018

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TA L K NEWSLETTER ISSUE 8 | AUGUST 1 ST 2018

SHOULDER P L AY F E AT U R E D HOT STYLES I N T E R N AT I O N A L P U B L I C AT I O N S TOP TRAVEL D E S T I N AT I O N S BEAUTY AND MUCH MORE...

F E AT U R E D S T Y L E S

SHOULDER PLAY THE OFF THE SHOULDER, CUT OUTS AND ONE SHOULDER STYLES ARE THE PERFECT WAY TO ADD AN ELEMENT OF EDGE TO ANY LOOK

SHOW OFF YOUR SHOULDERS!

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AMELIA MÖTER: PETER HABER

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20 Michael Schumacher (49) und seine Corinna (49) sind seit 1995 verheiratet

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Shopping beim Luxus-Juwelier!

k Passion hela livet – det går! k TEST: Så mår ditt förhållande

Ob feine Hosen oder luftige Kleider – mit diesen Outfits sind Sie immer perfekt gekleidet!

ZUM AUSGEHEN

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Romantisch Schulterfreies Kleid mit ausgestelltem Rockteil, ca. 350 €, Gr. 32–48, Joseph Ribkoff

 Chic

Helle Hose mit BlütenDessin, ca. 90 €, Gr. 36–48, Gerry Weber

IN DER FREIZEIT

Luftig Long-Shirt mit Schlitzen, ca. 25 €, Gr. 34–46, Baur

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Fotos: Hersteller

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Das passt zum Look: 1 Sommerlicher Glockenrock, ca. 140 €, Gr. 34–48, Madeleine 2 Sandalette, ca. 60 €, Gr. 36–42, Görtz 3 Etui-Kleid, ca. 140 €, Gr. 34–46, s.Oliver 4 Armbanduhr mit botanischem Print, ca. 25 €, Accessorize

Accessorize, Tel.: 00 44/20 33 72 30 52, www.accessorize.com  Baur, Tel.: 0 95 72/50 50, www.baur.de  Codello, Tel.: 0 89 /1 43 67 15 21 00, www.codello.de  Dorothy Perkins, Tel.: 08 00/0 82 51 16, www.dorothy perkins.com  Galeria Kaufhof, Tel.: 02 21/58 87 05 88, www.galeriakaufhof.de  Gerry Weber, Tel.: 0 52 01/ 1 80 94 04, www.house-of-gerryweber.de  Görtz, Tel.: 08 00/46 46 37 89, www.goertz.de  Hallhuber, Tel.: 08 00/ 8 50 60 00, www.hallhuber.com  Joseph Ribkoff über KK Marketing-Services , Tel.: 0 70 53/92 03 50, www.ribkoff.com  La Shoe, Tel.: 02 11/54 55 48 50, www.lashoe.de  Madeleine, Tel.: 01 80/ 5 30 08 00*, www.madeleine.de  Meyermode, Tel.: 01 80/5 23 18 19*, www.meyer-mode.de  Orsay, Tel.: 0 08 00/67 72 92 66, www.orsay.de  s.Oliver, Tel.: 0 93 02/9 80 01 01, www.soliver.de 

Das passt zum Look: 1 Bluse mit Hortensien-Druck, ca. 80 €, Gr. 34–42, Hallhuber 2 Luftige Stoffhose, ca. 50 €, Gr. 32–46, s.Oliver 3 Sneakers „Romance Grau“ mit Hallux Comfort am Ballen, ca. 120 €, Gr. 36–43, La Shoe neue woche

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* 0,14 €/Min. aus dem dt. Festnetz, aus den Mobilfunknetzen max. 0,42 €/Min.

URLAUB

Bohem-cool vid marinan Svart jumpsuit, bomull, stl 34–48, från Joseph Ribkoff, 2 430 kr.

Solglasögon, KappAhl, 79:90 kr. Paljettväska, 249 kr, och svarta sandaler med glitterstjärnor, läderimitation, stl 36–42, 299 kr, båda från Deichmann. Guldpläterade smycken med röda stenar, örhängen, 299 kr, halsband, 399 kr, från Pilgrim.

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TELEVISION ALEXIA HAMPEL ACT RE SS A N D MO D EL - G ER MA N Y

OUTFITTING Alina Merkau_moderator in Breakfast TV / SAT 1 April 13th, 2018

SAT 1 is one of the two main private TV stations Breakfast TV is broadcasted Monday-Friday / 5.30 am – 10.00 am News are broadcasted every full hour J A C KET # 1 7 4 3 1 1

Average viewership of breakfast TV: 2.700.000 22 % market share within the target group (age 14 – 49) ALINA MERKAU (dress 181049)

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Dr. Patricia Ogilvie May 2018

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WELT TV (former n24) April 29th, 2018 TREND ALERT

‘WELT’ (belonging to Springer Publishing) is the leadin L I T T L EGermany BLACK with a younger target group between 14 – 49 ye DRESS

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FELICIA POCHHAMMER

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SAT 1 is one of the two main p Breakfast TV is broadcasted Monday-Fr TELEVISION News are broadcasted ev KIRSTIN HANSER

Average viewership of breakf AS T ROLOG ER - B R EA KFA ST TV - G ER MA N Y 22 % market share within the targ

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RECIPE OF THE MONTH P R O V E N Ç A L T U N A M E LT Author notes: purists may cringe at the use of “provençal” and “melt” in the same phrase, but if the shoe, so to speak, fits . . . I’ve grouped some of the flavors that remind me most of provence, put them between some good, grilled bread, and added a soft, melt-y cheese. And any day i can stand on a soapbox and proclaim the glories of tuna packed in olive oil is a good one. —Boulangère Food52 review: this isn’t your standard greasy diner version of a tuna melt. Packed with lots of flavor, this makes for an excellent and healthy lunch. The recipe calls for two tablespoons of mayonnaise, i found that one did the trick. The red pepper flakes add a nice little spice, and the asiago is a great call. Feel free to get creative with different bread variations such as whole wheat or ciabatta. —Dana’s Bakery INGREDIENTS • • • • • • • • • • •

1 6-ounce can tuna packed in olive oil* 1/4 of a red bell pepper, 1/4” dice Green parts of 2 scallions, 1/4” dice 2 teaspoons capers, drained, roughly chopped 1 teaspoon fresh thyme, minced 2 tablespoons mayo Juice of 1/2 lemon Pinch red pepper flakes 4 slices good bread; I used my own ciabatta Olive oil S lices of soft cheese; use as much as you like. I used a tender, fresh Asiago Pressato

INSTRUCTIONS 1. T una packed in olive oil is one of the genuinely great things in life. It has a tenderness that the water-packed varieties lack utterly. It costs a bit more, and is worth every penny.

The daughter and I became hopelessly addicted to it last summer in Italy and France. We’d buy small cans in 3-packs.

We used it in pastas, on salads, and carried it in a backpack for impromptu lunches, knowing we could always score good bread with which to eat it. It’s become a pantry staple I wouldn’t want to try to do without. To use it here, don’t drain the oil off too aggressively. Leave about half of it in the can; it will contribute a lovely silkiness to the filling. Scrape the tuna and oil into a mixing bowl.

2. M ay I tell you about an easy way to break down a bell pepper?

Stand it on end, position your knife at the bump of the “shoulder”, and slice down, following the curve of the pepper. You’ll take off about a quarter of it, and leave the seeds and white pith attached to the center. Slice the pepper into strips, then lay a few at a time on their sides to chop. A knife will cut through the skin much more easily from the side than if you lay the strips skin-side down or up. Especially if your knife isn’t, ahem, as sharp as it probably should be. Add the peppers to the bowl.

3. S lice the scallions and add them to the bowl. Roughly chop the capers (you’re just trying to break them up a bit) and add them to the bowl. Mince the thyme (the stems on my plant in the kitchen window are so tender that I don’t even need to pull the leaves off) and add it. Eyeball the mayo, but don’t use a heavy hand. You want just enough to bind the mixture.

Squeeze in the lemon juice and add the red pepper flakes.

Gently stir everything together.

4. T urn on the broiler. Set a rack a notch below the one right under the broiler; that will let the filling warm and cheese melt without either burning. I prefer broiling the outsides of the bread, then adding the filling and cheese, and passing everything under the broiler again. I love the additional layer of flavor that comes from allowing the cheese and edges of the bread to brown on the inside, rather than simply melt, as they would in a skillet or press. Lay bread slices outsides-up on a baking sheet NOT lined with parchment, for what I trust are obvious reasons. Brush them with olive oil and place under broiler. Don’t walk away. They should brown nicely within about a minute. Remove the baking sheet and use tongs to turn over slices of bread. Divide filling between two slices, and arrange cheese on the others. Return to broiler. Heat for about 2 minutes, until cheese is bubbly and golden brown, and filling has heated.

5. R emove from oven, Use tongs to turn the cheese-y slices over on top of those spread with filling. Slice in half, and serve immediately. Pour some glasses of a crisp white wine and raise a toast to global cuisine.

Serves 2

Source: https://food52.com/recipes/16386-provencal-tuna-melt

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