Bridesmaids in focus…

Bridesmaids in Jessica McClintock dresses, Styrsö Sweden, summer wedding.

Bridesmaids in a summer wedding, in light blue dresses.
Photo © Kevin D. Cordeiro for Cheryl Marie Cordeiro 2010

A girlfriend of mine excitedly told that she had been asked to be bridesmaid at a friend’s wedding, which of course immediately raised the question of “What to wear?”. And to answer that isn’t all quite that easy.

Personally I think it is ultimately up to the bride to tell what kind of wedding she has in mind. So as a bridesmaid, I think one should just listen carefully and then try to help make the big day everything that the happy couple had hoped it to be.

Brides come in an array of personalities and a most perfectly sane woman might turn completely unrecognizable when it comes to her wedding. So there are some real bridezilla’s out there and then there are some who just want the whole thing to be a big happy family get-together and plan the whole event with the guests in focus rather than themselves. I definitely can’t say there is a right or wrong here, but I think a little bit of both is probably ideal. And when it comes to the bridesmaids dresses, I think it is really is up to the bridal couple to decide how they want the entire event to look and feel.

Personally I think the overall colour scheme is the most important consideration, since the bride will pretty much be flanked by her maid of honour and the bridesmaids throughout the whole event and it is good if they look like a nice group together. I like to think of the key women in the wedding as a flower bouquet, where the bride is the central flower and the surrounding group should be as complimentary as possible. In this way they and their dresses are the focal point of the whole event. The rest is just setting the stage so to speak, so that you give the guests a “good show”.

Lilacs på Styrsö, summer bridesmaids bouquet.

A bundle of ribbon tied Lilacs for the bridesmaids.

This way of looking at it gave me a lot of options when I planned my own wedding in 2006. Basically, the early summer date with its fresh leafy greens and light blue sky set the tone, and I went looking for something graceful, elegant and as feminine as the early buds of May and most important, the bridesmaids should look “approachable”, since they would be the ones who would be there to deal with any tasks or requests of fixing or fetching anything that the guests might need.

My final choice fell on a strapless light blue chiffon dress that had a side rosette detail. The choice of low heeled white shoes to go with that dress was the bridesmaids’ own and a very wise one too, considering all the walking they would do through the day.

Light blue Jessica McClintock dresses, bridesmaids dresses, Sweden.

Chiffon dresses with rosette details, by Jessica McClintock.

Again looking only at my own setting, which happened to be on an island in the western Swedish archipelago, everything in our plans needed to be founded on that fact. With a different place setting, you would naturally need to base decisions on that location and its surrounding context. Where we were, we didn’t even have cars since they are strictly banned by the private community that owns everything here right down to the roads and beaches.

For the flower bouquets to the bridesmaids, we went for fresh lavender and cream coloured Lilacs from our own garden, snipped, bundled and tied together with a ribbon. It was all part of the fun to get together, sit down and tie them up and I had let the girls decide what kind of bouquets they were going to carry and how large they wanted the bouquets to turn out.

Bridesmaids hairstyles, summer wedding, Sweden.

With flowers and blue silk ribbons in their hair.

In line with that my bridesmaids should look splendidly pretty, our hair dresser styled their hair with flowers and blue silk ribbons. The small white flowers, like the lilacs in their homemade bouquets were snugly interwoven with the blue ribbons into half buns into the girls’ hair in a hairstyle that was intended to be as functional as it was beautiful, the purpose of the half bun was to get the hair out of their face for the day, yet keep the length of their hair draped down their napes.

Bridesmaids on a moped, mode of transport in the southern archipelago of Gothenburg, Sweden

No cars allowed here as all roads are privately owned. The mode of transportation for the day was a three wheeled transportation moped.

Maid of Honour dress, Styrsö wedding, Styrsö church, southern archipelago, Sweden.

Maid of Honour in lilac.

My maid of honour chose her outfit herself, which turned out to be a perfect fit with our theme and surrounding. I feel flattered and happy when guests go out of their way to dress up as gloriously as they can. In my view, nobody can outdress a bride at her own wedding anyway, so I would say just dress up and enjoy yourself! The more people in colourful and glamorous wear, the more festive the atmosphere!

Maid of Honour, flower bouquet, Styrsö church, Sweden.

Maid of Honour, holding the bride’s flower bouquet during the wedding ceremony.

Aerial view of the Champagne Session, Styrsö Sweden. Summer wedding.

Champagne session, prior to dinner.

Basically, your own wedding should be the best and most memorable party you are likely to ever host, so if I would have a say in anyone’s plans, that would be for the bride and groom to plan it themselves, together, and look as little as possible to what anyone else wants. Make it your own, and just have fun every step of the way. Bridesmaids and maids of honour are to help in realizing that dream event.

So, for anyone’s bridesmaids dresses? Well, just figure out what makes the bride’s eyes sparkle, and go for that.

The Swedish West Coast, mid-spring 2010.

Swedish west coast in mid-spring 2010, Sweden.

Swedish west coast in mid-spring.
Photo © Jan-Erik Nilsson for Cheryl Marie Cordeiro 2010

The weather in Sweden, one of the most discussed non-academic topics at work, where even so, we end up trying to theorize why it is that we’re so fascinated with talking about the weather.

Academics can’t help but even in their spare time, seek out truth, certainty and burn to create foundations for abstract concepts. The weather is something that completely escapes us. Even the met station gets their forecasts wrong, a lot, which leaves us at work grappling with it. Too funny to observe.

Swedish west coast in mid-spring 2010, sailboat, Sweden.

Sailboat.

Here are pictures from an clear skied mid-spring day along the Swedish west coast. It’s the time of year where layered clothing works best because it’s warm in the sun and cold in the shades, and a gust of wind can still run chilly. The day before these pictures were taken, rainy. The day after, rainy.
Continue reading “The Swedish West Coast, mid-spring 2010.”

Custard Egg Tarts with Puff Pastry

Custard egg tarts, made with puff pastry.

Custard egg tarts, dusted with icing sugar on top.
Photo © Jan-Erik Nilsson and Cheryl M. Cordeiro Nilsson for Cheryl Marie Cordeiro 2010

A quick browse through my most recent posts will show that my latest baking projects have all revolved around puff pastry creations. And I still have a few more items of puff pastry that I’d like to try before putting aside this light but decadently butter filled pâte feuilletée to genuinely say that I’m sick of it.
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Western Swedish Academy of Gastronomy annual awards ceremony and gala dinner, 2010.

An hors d'oeuvre of seafood served in a small can, Western Swedish Academy of Gastronomy awards ceremony, 2010.

Seafood in a fish canning tins.
Photo © Jan-Erik Nilsson and Cheryl M. Cordeiro-Nilsson for Cheryl Marie Cordeiro 2010

The 6th of May saw the Western Swedish Academy of Gastronomy give out its annual awards to outstanding individuals in the culinary field. And I couldn’t be more enthusiastic to have been part of this event, as the last time I was at the academy’s awards ceremony was in 2008.

The food this year was prepared by the Swedish Olympic culinary team and as with previous Chefs of previous years, the team had us guessing on what was served throughout the event, only to reveal towards the end, the true menu from hors d’oeuvres to wines that accompanied the main course and dessert.
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Louis Vuitton Suhali L’Impetueux in white

Louis Vuitton suhali handbag in white, L'Impetueux.

Louis Vuitton suhali L’Impetueux in white.
Photo © Jan-Erik Nilsson and Cheryl M. Cordeiro Nilsson for Cheryl Marie Cordeiro 2010

In 2003, Louis Vuitton launched their Suhali range of bags, made with natural grained goatskins. Louis Vuitton bags are generally extremely structured, designed to keep their shape no matter the content (something I appreciate), and it’s no different with this range of bags, despite the suppleness of the material.

Louis Vuitton suhali goat grained leather, L'Impetueux in white, golden brass lock.

Golden brass lock.

The style of each of the bags in the Suhali range is designed to reflect the Traveller Trunk history that is iconic of Louis Vuitton. Most bags in this range have silver or gold hardware with s-locks, reminiscent of the tough trunks and suitcases that Vuitton began with making just before 1900s.
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A view of Shanghai

Chopsticks, Shanghai, Kevin Dominic Cordeiro Photography

Photo © Kevin Dominic Cordeiro for Cheryl Marie Cordeiro 2010

The Shanghai Expo 2010 will open in just 3 days, running for 184 days (from 1 May to 31 October, 2010). When it comes to China, nothing is on a small scale these days if they can help it, just browsing the Events section of the Expo gives something to look forward to, from parades to song, dance, insights into the local food and culture.

The theme for this expo is “Better City, Better Life” and aims to bring awareness to and perhaps tackle the challenging issues that face global cities in the near future.

In this post, some pictures of Shanghai today, from food that includes century eggs to braised pork and chicken, to the clean modern lines of a hotel, a room on the 27th floor with a view over Shanghai.
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Variations of Curry Puff with puff pastry

Curry puffs made with puff pastry 2, Singapore style.

Curry puff made with puff pastry, Singapore style.
Photo © Jan-Erik Nilsson and Cheryl M. Cordeiro Nilsson for Cheryl Marie Cordeiro 2010

It was the large, triangular, multi-layered flaky pastried curry puff that I had in mind when putting this together. The kind that was stacked warm and neat on a newspaper lined cardboard box that was carried for door to door sales, usually by an Indian man or his son, when I lived in the high-rised government built blocks in Bedok North, Singapore.

I was about five or six years old when the large curry puffs, too large for me to finish on my own actually, became one of my favourite things to eat, beating the smaller, more reasonably kid-sized, fried rounded and pinched tipped version of curry puffs.
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Breakfast danishes with puff pastry

Raspberry danish pastry, dusted with icing sugar on top.

Raspberry danish pastry, dusted with icing sugar on top.
Photo © Jan-Erik Nilsson and Cheryl M. Cordeiro Nilsson for Cheryl Marie Cordeiro 2010

Some danish pastry adventures with the puff pastry that we made earlier.

Danish pastry with fresh raspberry filling.

I think the whole idea is to simply have the pastry become a container of sorts for whatever filling you wish you have in it. And making a little pastry box from the pastry is what we did, the first, adding fresh raspberries over a bed of sweetened vanilla cream. This was baked at 220C in the oven till the puff pastry was done. Once cooled, the raspberry danish was dusted with icing sugar before serving.
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Paisley

Cheryl Marie Cordeiro in purple paisley, Louis Vuitton L'Impetueux white Suhali

Photo © Jan-Erik Nilsson and Cheryl M. Cordeiro Nilsson for Cheryl Marie Cordeiro 2010

Paisley is not a common motif in my wardrobe, where it’s difficult to find a paisley print that doesn’t for example, overwhelm my frame. This casual weekend dress or sundress, from Marks & Spencer Limited Collection has a different sort of paisley print, more an over-sized print of it, a sprawling design that seems too large for even the dress to capture in full. It is also brightly coloured, something that contrasts to the pastels of paisley or the earthern tones of it on a lot more textiles. The deep magenta of the dress with contrasting blue-green of the paisley print is a nod to the Persian and Indian roots of this ancient design and the colourful textiles of the region.
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Crème caramel, made with the most basic of ingredients

Crème caramel recept, French baked custard recipe

Crème caramel, with extra caramel on top.

Photo © Jan-Erik Nilsson and Cheryl M. Cordeiro Nilsson for Cheryl Marie Cordeiro 2010

I don’t remember when it was that I first tasted crème caramel, all I knew was that I loved it, and at the time thought I would also never be able to enjoy this dessert if I were not at a posh restaurant in Singapore ordering it off the menu.

The first time I made this dessert, I thought that there was no way at all that it would turn out right. The Swedish weather was cold, the caramel came out too sticky and too thick, it froze almost immediately upon touching the soufflé dish and I couldn’t wash the dish clean of the solidified caramel even with boiling water! Since the caramel was stuck to the dish, I went ahead with the custard on top of it and thought not to expect too much, writing it off as a failed project.
Continue reading “Crème caramel, made with the most basic of ingredients”