Hi guys, today I’d like to introduce you to my latest work: Fashion &Fair.
Fashion &Fair is a website about fair trade fashion and it’s part of my thesis. That’s why it would mean a lot to me if you would visit the webpage, the language is German, so maybe you won’t understand any word but that doesn’t matter. 😉
The aim is to give young people advices on how they can switch over to ethical fashion and how it’s possible to afford it. The website should be a place where they can find inspiration, brands, shops and lot more.
My sister Lisa took all the female fashion photographs and if I’m honest I had no idea how it would turn out, but the result was very satisfying and I’m very proud of my sister. Thank you so much Lisa for all your effort!!! – You did a great job!
So maybe you’re asking yourself why I didn’t take the photographs; that is very easy because I was the model… 😉
So here are a few impressions and I would be very happy about any kind of feedback or questions.
I really love to eat scones, they always remind me of our Devon holidays. We often ate scones after a long walk along the sea. Missing Devon so badly, I tried out different scones recipes, but none of them satisfied me. Finally I stumbled over the National Trust Farmhouse Cookbook, which we bought at the beautiful Lanhydrock House, and found the perfect scones recipe: Devon Scones. For me it was the first one which was similar to the scones we ate in the UK and they don’t have the common soda after taste.
The English jam and the clotted cream I found in Zurich at a food stand in the marked hall “Viadukt”. I was so surprised that they sell clotted cream that I immediately had to buy one jar. (regardless of how overpriced it was ;-))
Devon Scones-The Farmhouse Cookbook
250gr. plain flour, plus extra for dusting
1 tsp soda
2 tsp cream of tartar
1/2 tsp salt
2 tsp caster sugar
Sieve the dry ingredients together. Rub in the butter. Stir in the milk to make a soft, slightly sticky dought.
Flour your hands and a work surface and press the dough together. Roll out to about 2cm thick and use a 5cm round cutter to cut scones. Place on a lightly floured baking tray and bake at 220°C for 10 minutes.