Hi, guys!

06 March 2014 Autumn / Winter 2014/15 from 26 February to 5 March 2014, their final season of Fashion Week in Paris. Far away from the catwalks prove the shows visitors that they have a knack for spectacular outfits. The best of them captures street style photographer Søren Jepsen, The Locals for VOGUE. Enjoy the Story!

Happy Eighth of March and Women's Day and a great weekend everyone!

Pictures by Spela Bokal Photography

Dress/Coat/Shoes: ZARA;  Bag: Hermes; Shades: Le Specs Runaways via Fab; Jewelry: Necklace: ROMWE; Rings: ASOS, YSL; Gorjana/Griffin via Gorjana; Earrings: Swarovski; Braclet: BLACKTIED.

Happy Day - stay in Pink - think Pink!

Today's Sponsor:

Pictures by Spela Bokal Photography

Scuba dress/shoes: River Island; Sweater: ZARA; Bag: Lady Dior by DIOR, via Polyvore; Shades; Prada Baroque Oval, hairband: H&M; Jewelry: SiX, Nakit Zies; Tiffany&Co., Donat, Gorjana Griffin; BLACK TIED;

Lovely Day,

LOVE, Claudine

Today's Sponsor:

Pictures by K.R.I.B.O.

Jacket/Sweater/Shoes: ZARA; Jeans: CK; Shirt: H&M; Cap: KENZO via SSENSE,; Shades: Le Specs; Jewelry: Swarovski; ASOS; Gorjana; ROMWE.

Stay in Green and have a nice Day! ;)

Love yaa, Claudine

Today's Sponsor:

Hi, guys and welcome to today's Giveaway!

Today is an happy Day for me and You! We are celebrating the first anniversary of my blog! Thank you for all the support, comments and viewing this blog and following me on my Instagram, Facebook, Twitter, Pinterest, Chicisimo, WhatIWear, Tumblr, Lucky and and and ... I've decided to take You for all the support and loyalty rewarded with a beautiful ear cuff from River Island.

The rules are simple:

1. Like Claudine RO on Facebook, HERE
2. Follow me on Twitter, HERE
3. Follow me also on Blogovin or on my Instagram or on WhatIWear or on Chicsimo (click on my right side of this blog - just 1 of them!)
4. Leave a comment on this post with your data: Name and e-mail

The game takes 5 days to Sunday, 9. March 2014!! Fingers crossed and good luck to all!!

PREVOD/SLO:

Živijo in dobrodošli na današnji nagradni igri!

Danes je srečen dan! Zame in Vas! Praznujemo prvo obletnico tega bloga, zato sem se ob tej prložnosti odločila, da Vas za vso Vašo podporo in pozornost nagradim! Zahvaljujem se vam za ogled, branje in sledenje tega bloga, prav tako pa vseh ostalih vzporednih socialnih portalov! Hvala za vse všečke, komentarje in sledenje seveda!

Pravila igre so enostavna:

1. Všečkaj moj Facebook, TUKAJ
2. Sledi mi na Twitter-ju, TUKAJ
3. Sledi mi na enem od vzporednih portalov desno (vseeno, katerem, zadostuje le en) - Bloglovin, WhatIWear, Chicisimo, Tumblr, Instagram ... najdeš jih na desni strani tega bloga)
4. Pod tem postom pusti svoj komentar z osebnimi podatki: Ime in e-pošta.

Igra traja 5 dni - do nedelje 9.03.2014! Držim pesti in veliko sreče!

See You Soon! 
Se vidimo kmalu!

Love, Claudine

Stay tuned - See You tomorrow with my special GIVEAWAY for You all!
Psst .... Already published on FB, Twitter and Instagram
See You tomorrow!

PREVOD/SLO:

Spremljajte me tudi jutri in sodelujte v mednarodni nagradni igri za vse VAS!
Psst ... pokukajte na FB, Twitter in Instagram in si oglejte nagrado
Se vidimo jutri!


Love, C.

Pictures by K.R.I.B.O.
Editing by Me

Beanie/Scarf: H&M; Coat: OASAP; Jeans: Pimkie; Pumps/Belt/Sweater: ZARA; Bag: Hermes; Shades: Ray Ban; Jewelry: BČACK TIED; Swarovski, Nakit Zies; ASOS, Tiffany&Co., Gorjana, DH Gate, Donat.

Lovely Day Everyone!

Love, Claudine

Today's Sponsor:

Pictures by K.R.I.B.O.

Cap: H&M; Turtleneck: Grain de Malice; Pants: River Island; Coat/Belt: ZARA; Bag: YSL; Umbrella: Pollini; High Tops: Kurt Geiger. Jewelry: Black Tied, Swarovski, Tiffany&Co., ASOS, Gorjana, Donat, Nakit Zies.

Have a nice Day!

Love, Claudine

Today's Sponsors:

Ingredients All Butter Crust for Sweet and Savory Pies (Pâte Brisée)

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 6 to 8 Tbsp ice water

Directions:

1. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.

2. Remove dough from machine and place in a mound on a clean surface. If you want an extra flaky crust, shmoosh the dough mixture into the table top with the heel of the palm of your hand a few times. This will help flatten the butter into layers between the flour which will help the resulting crust be flaky. You can easily skip this step if you want. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

3. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

4. Add apple filling to the pie.

5. Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

Ingredients/apple filling:

• 6 cups thinly sliced apples
  
• 3/4 cup white sugar
  
• 1 tablespoon butter
  

• 1 teaspoon ground cinnamon
  
• 1 recipe pastry for a 9-inch double-crust pie
  

Moko in pecilni prašek presejemo na delovno površino. Dodamo margarino ali maslo, sladkor, vanilijev sladkor, rumenjaka in kislo smetano ter zamesimo testo. Testo naj malo počiva na hladnem. Medtem naredimo jabolčni nadev. Jabolka naribamo, dodamo sladkor, cimet ter drobtine. Testo razdelimo na dva dela in razvaljamo. V pekač položimo prvo plast, nadevamo z jabolčnim nadevom ter pokrijemo z drugo plastjo. Pečemo pri 180 stopinjah približno 60 minut.

Bon Appetit!

Have a nice Sunday!