I’m adoring the new issue of Martha Stewart Living for May, all about finding the “hue for you.” I write about pink a lot and sometimes purple, and love the palate of both with cream. It got me thinking about shades, flavors and textures, for example:
A Pink Marc de Champagne truffle from Charbonnel et Walker, a gift my boyfriend brought me from London a few years ago,
lights at the Angel Orensanz Foundation in the Lower East Side,
mix for macaroons that reminded me of wampum: beads made from shells highly prized if they were rare purple,
nail art done in Korea with O.P.I. polish in Hawaiian Orchid, so pearly it reminded me of a pink seashell,
and this pic from last spring on Hudson Street.
Pink and purple together can make a gorgeous sunset,
and then it’s just a tiny step away to blue, like these hyndrangeas for my Mom’s birthday
and at the Ferry Plaza Farmer’s Market in San Francisco.
And in more macaroons.
I’ve always loved water, and each ball in this display was filled with it at the Dining by Design tabletop event for DIFFA (Design Industries Foundation Fighting Aids).
At another event, Zaha Hadid’s mobile art installation for Chanel emanated a futuristic blue glow,
and back at Angel Orensanz Foundation, this is their starry ceiling.