C. C A L L I N '

photos by : Stanley Kubrick

гляжу далеко

 Саши Лусс на Неделе Высокой моды в Париже

V E R B U A R

THESSALONIKI , GREECE

Sept.2013

dreamhouse.Venizelou str.

SUCH a lovely day

SOPHIE

UNDER HER SPELL

KAVALA , GREECE

SEPT.2013

pants&blouze : ZARA
sunglasses : RAY BAN
all star shoes
bag :Tommy Hilfiger

Sooner or Later.Together after all

  inspiring movie.it is a fact the winner takes it all , just be patient

lia

1 9 8 8 .sept

                    photo by Richard Avedo 


September is the most erotic 
month. not erotic-hard as the spring months, nor erotic-afire as the summer months. Calm, sweet, serene, like the love that starts from old friendships. S is romantic even when attacking an appointment with cloudburst. It's emotional and moody as a teenager who decide not to grow up , afraid to lose the game, not to get into frame and compromise and mature. September is immature month like us.

Flashback to the ASPESI

Autumn-Winter 1989-90
(Paris) Linda Evangelista by Peter Lindbergh

Zoo

http://www.asos.com/

i absolutely adore these playsuits from ASOS

take them home

excellent conditions
extremely low prices
contact me via email ( elia_13@windowslive.com ) to make them yours 

Cool

M Y W A Y

august/september 2013
ZARA

Bon Appetit

Deep Orange carrot soup

Preparation: About 10 minutes plus 50 minutes for cooking. You can do so much earlier and the heat over low heat before serving. Very simple recipe .

Ingredients ( for 4 large or 6 small bowls ) 4 carrots 1 medium onion , finely chopped 1 medium potato 1 piece fresh ginger (about the size of your thumb ) , chopped 200 ml orange juice 1 ½ lt vegetable stock 1 pinch grated nutmeg salt and pepper

 Scrape carrots , clean the potatoes and cut them all into chunks approximately 2 million In large saucepan medium heat , heat the oil and add the onion and ginger . Stir occasionally and cook for about 5 minutes until soft. Add the carrots , potatoes , gravy and orange juice . Increase the heat to medium - high and just begins to boil , lower the temperature in the lower , cover and let the soup simmer for about 45 minutes, until the carrots are very tender . Using a hand masher , make the pot puree the soup ( if you put it in a blender / mixer off, let it cool a bit ) . Add the nutmeg , salt and pepper. If the soup is thick , dilute it with a little water or broth.
Serve: Hot (and in warm bowls in winter) throwing a line cream and a prezoula nutmeg . Note: Alternatively, in the summer you can also serve the soup cold . Put it simply covered in the refrigerator for at least 6 hours, until well chilled .

Солнца и дождя

 Athens , homesick girl

Shirt : pepe jeans