katgioioso-blog

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F R A G O L A 

Illustrated Poetry!!

original illustration and poem by Kat Pitré - @katgioioso on instagram

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L O V E F O O L 

Illustrated Poetry!!

original illustration and poem by Kat Pitré - @katgioioso on instagram

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THE SEA AND ME 

Illustrated Poetry!!

original illustration and poem by Kat Pitré - @katgioioso on instagram

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A G R E Y D A Y 

Illustrated Poetry!!

original illustration and poem by Kat Pitré - @katgioioso on instagram

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I N T I M E 

Illustrated Poetry!! 

original illustration and poem by Kat Pitré - @katgioioso on instagram 

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@katgioioso on Instagram 

French notes!

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@katgioioso on Instagram!

French notes!

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@katgioioso on instagram!

French study notes!

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@katgioioso on Instagram~ 

French Study notes! 

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@katgioioso on Instagram~~~~ 

French study notes!

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~Cream Scones & The Royal Wedding + Outfit~

From Harry Potter to Beatrix Potter, I’ve always had a reason to break out the tea and scones- most recently, it was the Royal Wedding!  

Ingredients:

2 cups flour

2 tbsp. sugar

1/2 tbsp. vanilla extract

1 tbsp. baking powder

pinch of salt

1 1/2 cup heavy cream

2 tbsp. cold butter

To Make:

preheat the oven to 400 degrees F

Sift the dry ingredients in a bowl

cut the cold butter into the dry ingredients

slowly pour in the cream while stirring with a wooden spoon

gently knead dough on a floured surface (Don’t overwork the dough!)

Mold into a round 1 1/2 “ to 2” thick and cut into 8 slices

Brush tops with a light egg wash and sprinkle with sugar

bake approx. 15- 20 minutes, or until the tops are lightly golden brown

Serve warm with Double Cream, Coddled Cream, Lemon Curd, Jam, and Tea.

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~Things Are Happening #2~

Between scouring local shops for fabric swatches for my upcoming mock collection (A School Thing), and beginning a bullet journal, I find myself with lots of creative initiatives, and no time to accomplish them. It's frustrating to feel as if there aren't enough hours in the day to get everything done.

But no matter! 2018 is the year of conquering LIFE and being more conscious of myself, others and environment while conquering it. That's why I'm also taking the next step to a reduced-waste lifestyle. Unfortunately, zero waste is not an option for me, but I will try my damnedest to get as close to it as I can.

First order of business is to research- I've been interested in reducing my waste and living more sustainably for years now but was never able to make a concerted effort. Seeing the effect humans have on the environment, and a significant lack of direction and initiative to change as a population, I decided it's now or never.

So I'm trying to ditch the plastic and non-reusables and non-biodegradables. I'm making DIY makeup remover pads and produce bags and dryer balls. I'm trying to buy things only on the secondary market (Opp. Shops/Charity shops/thrift stores/etc.), and when I do buy something 'first-hand', I want to make sure it is high quality, ethically made, and sustainable.

It's a new, arduous quest, but I'll be cataloging and posting along the way. If you have any tips on a zero waste/reduced waste lifestyle, please leave a comment! It's a fantastic community that I can't wait to be a part of.

xo, Kat

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There are two things that the Italian coast has a lot of- citrus, and olives. At first, orange and olive oil might seem like a weird combination, but trust me, it’s rich, tangy and just the right amount of sweet.

Now I’m not usually very precise when I bake, so feel free to also adjust the recipe as you please! I put a piece of parchment down under the mixing bowl to catch any spilled flour, but a towel is a great waste-free option. (I’m at my parent’s house at the moment, and couldn’t find the extra tea towels.) This is baked in a 9×5 inch pan but would be great as muffins too.

Ingredients:

3/4 cup extra-virgin olive oil

2 eggs (free range)

1/4 cup fresh-squeezed orange juice

1 -2 tbsp orange zest

1 tsp vanilla extract

1/2 cup sugar

2 cups flour

2 tsp. baking powder

powdered sugar for garnish

Pre-heat the oven to 365 degrees F

In a large bowl, mix together all the ingredients but the flour and baking powder.

Once well-incorporated, fold in the flour and baking powder

Pour into the pan

Bake for 45-60 minutes, or until golden brown on top and a knife comes out clean

Let it cool, then set on a serving dish and decorate with sifted powder sugar.

I love a slice with a nice cup of coffee :) 

xo, Kat

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~Sfincione Recipe ~

If you haven’t heard of sfincione before, well… Honestly, that’s not at all surprising. Native to Sicily, this street food is essentially a love child between good old pizze and focaccia, but with local anchovies and caciocavallo cheese tossed into the mix. Today we’re tackling Palermitano sfincione (as a nod to my Palermo heritage).

Here’s what you need:

pizze dough

(we’re going the lazy route and using pre-made dough, but feel free to make your own!)

2 fresh Roma/Heirloom tomatoes

2-4 cloves of garlic

approx. 2 cups strained tomato sauce (I use the brand Pomì, which you can get in the U.S.)

caciocavallo cheese

one bunch of basil

shaved parmigiana romano

6 filets of anchovies (I nixed these, but anchovies are in traditional Palermitano sfincione)

olive oil

Let’s make it!

Read the pre-made dough package, pre-heat the oven, and spread it out on a rectangular sheet with a bit of olive oil. Sfincione is typically rectangular, although you can make it in a cast iron pan as well.

On medium low heat, sauté the onions until just translucent in some olive oil. Add the garlic and strained tomatoes.

After the sauce is heated through, spread it thickly on the dough with the back of a spoon.

Layer on cheese, basil, and sliced tomatoes

Sprinkle the shaved parmigiana over top

Bake according to instructions of the dough package

Voilà! Your Sfincione is complete and ready to be served!

(Also, no, I am not spelling ‘pizza’ wrong- pizze is how its spelled in Italy)

xo, Kat

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What’s in a Fashion Major’s locker?

All the goodies I’ve used and accrued over the year of fashion illustration and fashion design.

Illustration Materials

marker paper (110 lb. 11 x 14 “)

tracing paper (Anything above 50 lb.)

comic markers/prismamarkers/prismacolor pencils/crayola markers/inking pens

pencil sharpener

sketchbook

Fabric Materials

fabric swatches

10x10 samples

fabric manipulations

muslin (I forget the weight)

fabric dye + soda ash

dyeing gloves

Books

“On the nature of deconstruction” -Ulf Poschardt

“The Art of Manipulating Fabric” -Colette Wolff

“Fashion Sketchbook, sixth edition” -Bina Abling

Random

mood board

texture and color inspiration photos

blue zipper (?)

glue sticks (3)

buttons

safety pins

thimble

pushpins (for critiques)

Construction Materials

see-thru bezeled ruler

fabric scissors (2)

extra long satin pins size 21 (1 5/16”)

grey scotch wash tape

water soluble pencil

double-sided red and blue pencil

tape measure (2)

seam ripper (2)

seam nipper

wrist band for pins

general sewing needles

general embroidery needles

edge ruler

chalk

various machine needles

bobbins + bobbin case (Brother 755)

sewing machine accoutrements

black and white thread on cones

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Three meals a day ~ 

Breakfast: Lots of fruit! Excuse the paper towel - I hadn’t felt like washing dishes last night, nor this morning, so I had my half of mini watermelon, five strawberries, and mango a bit unsustainably plated. 

Lunch: I badly need to go to the grocer’s tomorrow, so lunch was porridge with shredded coconut, cinnamon, chia seeds, and honey 

Dinner: Risotto with some veg on the side. Risotto is actually relatively easy to make, so when there’s the time to stir it and a lack of motivation to make something more complex, this is my go-to.