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WASHINGTON, DC - OCTOBER 14: Senate Minority Leader Mitch McConnell (R-KY) walks from his office to the Senate Chamber on October 14, 2013 in Washington, DC. As Democratic and Republican leaders negotiate an end to the shutdown and a way to raise the debt limit, the White House postponed a planned Monday afternoon meeting with Boehner and other Congressional leaders.
Credit: Getty Images
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Time for a Deal? Mitch McConnell and Harry Reid Are 'Optimistic' on Debt-Shutdown Agreement
October 14, 2013
"Those discussions continue, and I share (the) optimism that we're going to get a result that will be acceptable to both sides."
WASHINGTON (AP) -- After weeks of stubborn gridlock, the Senate's top two leaders raced to reach an agreement Monday that could head off a Treasury default threatening severe economic damage at midweek and end the 14-day partial government shutdown.
The stock market turned positive on bullish predictions from the two longtime antagonists at the center of the talks, Majority Leader Harry Reid for the Democrats Republican leader Mitch McConnell for the GOP.
WASHINGTON, DC - OCTOBER 14: Senate Minority Leader Mitch McConnell (R-KY) walks from his office to the Senate Chamber on October 14, 2013 in Washington, DC. As Democratic and Republican leaders negotiate an end to the shutdown and a way to raise the debt limit, the White House postponed a planned Monday afternoon meeting with Boehner and other Congressional leaders. Credit: Getty Images
Under the terms they were discussing, the $16.7 trillion debt limit would be raised enough to permit the Treasury to borrow normally until mid-February if not several months longer. The government would reopen with funds sufficient to operate until mid-January at levels set previously.
Additionally, officials said there was some thought being given to repealing a $63 fee that companies must pay for each person they cover under the big health care overhaul beginning in 2014.
Visiting a charity not far from the White House, President Barack Obama blended optimism with a slap at Republicans.
"My hope is that a spirit of cooperation will move us forward over the next few hours," he said. And yet, he added, "If we don't start making some real progress both in the House and the Senate, and if Republicans aren't willing to set aside some of their partisan concerns in order to do what's right for the country, we stand a good chance of defaulting."
Stock prices, which had risen strongly late last week on hopes of an agreement, were down at the start of the day but then pushed higher. The Dow Jones industrial average rose 64 points.
Reid and McConnell met twice before midafternoon, their sessions sandwiched around a White House announcement that Obama was calling them and the party leaders in the House for the second time in less than a week to discuss the economy-threatening crises. The meeting was subsequently postponed to give the two lawmakers more time to work.
Any legislation would require passage in the Senate and also in the House, where a large faction of tea party-aligned lawmakers precipitated the shutdown two weeks ago despite the efforts of both McConnell and Republican Speaker John Boehner. In the days since, polls show a marked deterioration in public support for the GOP.
McConnell also met with Boehner during the afternoon.
Officials said Reid and McConnell were discussing legislation to raise the government's debt limit until mid-February, staving off the possible default. It was not clear if the terms under discussion would permit Treasury Secretary Jacob Lew to employ a series of measures that could add additional months to the extension, as administrations in both parties have done in recent years.
WASHINGTON, DC - OCTOBER 14: Senate Majority Leader Harry Reid (D-NV) walks through the Capitol building on October 14, 2013 in Washington, DC. As Democratic and Republican leaders negotiate an end to the shutdown and a way to raise the debt limit, the White House postponed a planned Monday afternoon meeting with Boehner and other Congressional leaders. Credit: Getty Images
In addition to approving legislation to fund the government until late this year, Reid and McConnell considered appointment of House and Senate negotiators to seek a deficit-reduction agreement that could ease or eliminate a new round of automatic federal spending cuts scheduled to begin in January. While the current round of these cuts fell on both domestic programs and the military, the upcoming reductions would hit primarily the Pentagon.
Regardless of the outcome of those negotiations, Reid and McConnell were discussing a plan to provide flexibility for agencies struggling to adjust to reduced funding levels.
Also under discussion, officials said, was a possible tightening in income verification requirements for individuals who qualify for subsidies under the health care law known as Obamacare.
Separately, there was discussion of repealing a fee the health care law levies on companies that provide coverage. The cost is set at $63 per person covered for 2014, and is estimated to fall to about $40 by 2016 before it disappears.
Democrats were resisting a Republican-backed proposal to suspend a medical device tax that was enacted as part of the health care law.
The officials spoke on condition of anonymity, saying they were not authorized to comment on the private discussions.
Treasury Secretary Jack Lew has told Congress the deadline for raising the debt limit is Oct. 17.
He, the president and a wide array of economists, bankers and politicians in both parties - at home and backed by world leaders - have all warned that default could have catastrophic consequences for both the domestic and global economies.
The doubters alternatively say no default will occur or that if it does, it won't be the calamity that others claim.
But after holding center stage for much of the current impasse, there was little doubt that they had been shunted aside as Reid and McConnell worked toward an agreement.
As the Senate opened for business on Monday, Reid said he was "very optimistic we will reach an agreement this week that's reasonable in nature."
Moments later, Republican leader McConnell seconded his assessment.
"We have had an opportunity over the last couple of days to have some very constructive exchanges of views about how to move forward. Those discussions continue, and I share (the) optimism that we're going to get a result that will be acceptable to both sides," he said.
In announcing the lawmakers' meeting with Obama, the White House said the president would repeat a vow he has made consistently in recent weeks: "We will not pay a ransom for Congress reopening the government and raising the debt limit."
The prospect of a default and the possibility of a follow-on recession largely overshadowed the partial government shutdown that has furloughed 350,000 federal workers. Government research labs have been affected, veterans' services curtailed and much of the Occupational Safety and Health Organization shuttered.
With federal parks off-limits to visitors, the impact on tourism prompted several governors to petition Interior Secretary Sally Jewell successfully to permit the states to finance some reopenings.
The shutdown began on Oct. 1, at the beginning of the budget year, after the House adopted a strategy of conditioning broad federal spending legislation to a proposal to starve the three-year-old health care law of funding.
The president and Democrats refused, and the long struggle began, merging quickly with the fast-approaching deadline for a debt limit increase.
In the two weeks since, public opinion polls have charted a steady decline in Republican approval ratings, and an increase in the view that the party's lawmakers are acting out of political motivation.
The shutdown has proved problematic for the GOP in the Virginia governor's race, which is on the ballot this fall. Public opinion polls show the Democrat, Terry McAuliffe, ahead of Republican Ken Cuccinelli, who is caught between tea party supporters on the one side and the public's general unhappiness on the other, magnified by the large presence of federal workers in the state.
Democrats hope for that situation to repeat itself nationwide in a year's time, when control of both houses of Congress will be at stake.
For now, though, the fear of economic harm produced warnings from around the globe that the United States must not permit a default.
Christine Lagarde, the International Monetary Fund's managing director, spoke with concern about the disruption and uncertainty on Sunday, warning of "a risk of tipping, yet again, into recession" after the fitful recovery from 2008.
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You do need to plan ahead to follow the instructions exactly. First, a simple syrup with scraped vanilla seeds is made, and dried tart cherries are added to it. The syrup is simmered for a moment and then allowed to cool. Once cool, the syrup with the cherries needs to be refrigerated overnight. Then, the dough for the scones can be made, but that needs some resting time in the refrigerator and the freezer before baking. The cherries should be removed from the syrup and drained, and the syrup is saved for use in the glaze. Meanwhile, flour, baking soda, and salt are combined in a stand mixer, and then cold, cubed butter is mixed into the flour. Once incorporated, cream is added and just mixed into the dough. The drained cherries and chocolate chips are then folded in, and the dough is covered and refrigerated for two hours. The recipe suggests making the scones by scooping the dough into mounds with an ice cream scoop. Instead, I patted the dough into a circle before covering with plastic wrap and refrigerating. Then, I cut the circle into wedges. Either way, once the dough is portioned and placed on a baking sheet, the sheet is then placed in the freezer for a couple of hours or overnight or up to a month. The scones were baked directly from freezer to oven for about 30 minutes. The glaze was made with confectioners' sugar, some of the cherry vanilla syrup, and cream and was spooned onto the scones after they cooled a bit.
I don't always chill dough for scones so thoroughly before baking, and I wouldn't have thought to soak the dried cherries for as long as suggested here, but the results clearly proved those steps were worth taking. If you're in Austin, come on out on Saturday to taste these scones (and lots of other things) while supporting our neighbors in West.
I am a member of the Amazon Affiliate Program.

subset: commoncrawl


text: Good morning. I'm Renee Montagne. The opening ceremony of the London Olympics will be something of a departure from director Danny Boyle's other productions, like the colorful and gritty "Slum Dog Millionaire." Yesterday, Boyle unveiled his design for the big Olympic opener and it will include a real pastoral experience. His vision of rural Britain includes giant maypoles, live grass, plows, sheep and, of course, clouds, which Boyle promises will really rain. It's MORNING EDITION. Transcript provided by NPR, Copyright NPR.


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A Military-Homecoming Montage to Raise Your Spirits — Daily Distraction
[onescreen item="4991338"]
It's one of the most heartwarming, sob-inducing sights you'll see on the Internet: the soldier returning home from overseas, surprising his or her child. It never gets old, one of the genuine feel-good moments the Internet lets us see.
So we thought we'd collect a few of our favorites. This clip collection could easily go on for hours and we'd watch happily, and tearfully, but you're probably at work, so we trimmed it down a bit.
The Daily Distraction is your Internet break from reality. Whether you're eating lunch at your desk or avoiding high school exes on Facebook, you might just laugh, say "aaahhh" or not believe what you just watched.


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Leaked images of a Lumia Pure View Windows Phone?
Leaked photos of a Lumia Pure View Windows Phone 8 ("Apollo") handset have blasted through the headlines this morning. According to a Chinese website, the handset pictured in this article is a Nokia PureView Windows Phone handset. We know what you're immediately thinking: "Gosh, this is fake or it's a damn ugly concept!". It could well be, but we'd like to take a different view on this one. We previously covered the Pure View technology back at MWC 2012, which left us in awe at the 41MP sensor.
First of all, check out the new Windows 8 logo used on the center capacitive button, a minute detail. Another is the blurred out information (probably device [code]name) in the bottom-right hand corner. Finally we've already seen a Pure View Symbian handset from Nokia. Since they're currently in a partnership with Microsoft, and there are even rumours of upcoming Windows 8 tablets from the Finnish manufacturer, it makes sense (and has been confirmed) for Nokia to bring this new camera-phone technology to Windows Phone to strengthen the Lumia family (if we don't see a second family emerge with the release of "Apollo").
So, back to the alleged PureView Windows Phone. Reported specifications from the slides are as follows:
- 4.3" Curved Glass touchscreen with HD display
- 41mp sensor, Carl Zeiss lens and PureView imaging technology
- 1080p full HD video recording and Rich Recording technology
- Dual Core processor with Adreno 320 GPU
- Windows Phone Operating System
The 4.3" curved screen is an interesting feature to say the least. The Lumia 800 features curved glass to wrap it inside the polycarbonate shell, but this is taking things to another level. In the images we can clearly see the glass actually curves inwards. The design would certainly turn a few heads if spotted in public.
With the 41MP sensor, Carl Zeiss lens and PureView Imaging technology, one would expect the end results to be quite spectacular. As well as better image quality, 1080p HD video recording is listed, a feature to combat competitor handsets. Lastly we have a dual-core processor accompanied by an Adreno 320 GPU. To sum up - it'll be quite the beast. The Windows Phone OS already runs smoothly on single-core chips, so we could hopefully see advances made in the gaming side of the platform to really make the Xbox Live integration stand out.
Fake or not, what do you make of the slides? Would you be excited for the 41MP shooter sporting Windows Phone with this design? Be sure to check out our hands-on of the Symbian Pure View device from MWC 2012.
Source: it168.com, via: MyNokiaBlog
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Rich Edmonds was formerly a Senior Editor of PC hardware at Windows Central, covering everything related to PC components and NAS. He's been involved in technology for more than a decade and knows a thing or two about the magic inside a PC chassis. You can follow him on Twitter at @RichEdmonds.


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Oracle Launches New Compliance and Risk Management Solutions
The dust may have settled from the financial crisis, but banks are going to be dealing for years with the consequences in terms stricter compliance and risk management requirements. Accordingly, this week Oracle announced an expansion of its Oracle Financial Services Enterprise Risk Management suite to include a new model risk management solution, as well as enhanced offerings for regulatory capital management and credit risk management. Additionally, the Redwood Shores, Calif.-based vendor introduced Oracle Financial Services Foreign Account Tax Compliance Act Management to help financial institutions prepare for Foreign Account Tax Compliance Act (FATCA) provisions that will begin to go into effect in 2014.
Under FATCA, all financial institutions (U.S.-domestic and foreign) must classify account holders as either U.S. or non-U.S. based and report directly to the United States Internal Revenue Service specific information about financial accounts held by U.S. taxpayers or by foreign entities in which U.S. taxpayers hold a substantial ownership interest. It will require organizations to analyze existing customers, update customer information and onboarding processes and expand reporting capabilities, Oracle explains. "This is a difficult compliance task to implement on a global basis," according to S. Ramakrishnan, group vice president and general manager, Oracle Financial Services Analytical Applications. Once FATCA takes effect, he adds, "Life will never be the same again."
[Oracle's S. Ramakrishnan offers 10 Best Practices for Jumpstarting FATCA Compliance ]
Oracle's solution for account holder onboarding and categorization, due diligence and reporting has been developed to help financial institutions streamline processes for immediate as well as long-term compliance with FATCA, while minimizing impact to their existing information technology infrastructure, according to an Oracle press release. The solution consolidates FATCA-specific data in a single repository to provide an enterprise-wide view of customers and enable banks to centrally manage the compliance process. Using the platform, financial institutions can add new accounts and manage current accounts, collecting information required under FATCA. Pre-configured and validated account categorization, indicia and existing account review rules, as well as audit trail capabilities and reporting templates are intended to facilitate compliance processes. The solution integrates with existing Oracle and third-party applications using standard batch interfaces, helping to accelerate time to deployment and optimize a bank's existing technology investment, and is built on the Oracle Financial Services Analytical Applications Infrastructure, Oracle reports.
The complex demands around stress testing, along with emerging concerns regarding the concept of model risk and model governance were the considerations behind the expansion of Oracle Financial Services Enterprise Risk Management suite to include a new model risk management solution, as well as enhanced offerings for regulatory capital management and credit risk management.
Stress testing involves reliance on an array of models, but "there is concern about the governance of those models. It's the 'risk of managing credit risk,'" notes Ramakrishnan. "Since everything is depending on the reliability of those models, it's a big issue. Model risk management requires you to bring all the models into one space and imposes governance and organizational discipline."
Oracle Financial Services Model Risk Management provides a common environment to manage all risks associated with the use of models, including risks arising due to poor data quality, incorrect or inappropriate use, design flaws, incorrect implementation and unauthorized access. The solution delivers a single repository for all model information across the enterprise, includes pre-built dashboards to jump start benefits and provides drill-down capabilities for in-depth insight. The application provides a common environment to manage risks associated with the use of models including risks arising due to data quality, incorrect or inappropriate usage, design flaws, incorrect implementation and unauthorized access.
Oracle Financial Services Credit Risk Management is designed to provide a single, consistent view of portfolio credit risk across an organization (including product types, lines of business, geographies and legal entities) by combining results from multiple sources (capital adequacy systems, modeling applications, trading systems and external data). The solution includes components for wholesale and retail credit risk, as well as a counterparty credit risk module that provides analysis of credit risk on derivative exposures.
Version 6 of Oracle Financial Services Basel Regulatory Capital includes functionality to address Basel III leverage ratio, capital adequacy and capital buffers. Enhancements include new/modified rules for computation of credit valuation adjustment (CVA) capital charge, re-securitization charges, minority interests, deferred tax assets (DTAs) and revised criteria for available capital.
Katherine Burger is Editorial Director of Bank Systems & Technology and Insurance & Technology, members of UBM TechWeb's InformationWeek Financial Services. She assumed leadership of Bank Systems & Technology in 2003 and of Insurance & Technology in 1991. In addition to ... View Full Bio


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This bikini is made with premium quality fabric, it's tested against sea salt, wear marks and stretching, and is super tan-line friendly. The Bobi bikini bottom is made for the girlies that prefer a little extra coverage. It also has our logo printed at the back in reflective grey. Complete the look with the Nalu top and Hikaru pareo.
All orders begin to be prepared when the payment is confirmed. All orders are sent from our warehouse located in Spain, you will receive an email with the tracking of your order.
Our handling time is 2 to 4 business days. This means that your order will generally be shipped within this period.
Barcelona Showroom
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Exceptionally, there may be delays in processing time during Black Friday, Christmas, or collection releases due to increased workload.
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Your local customs office may require additional documents and time to clear your package, which may delay the estimated delivery time.
Keep in mind that shipments to the Canary Islands, Ceuta and Melilla will require the provision of the DNI / NIE for customs duties and taxes.
The prices on the site do not include taxes or customs duties (this applies for orders outside Europe, the Canary Islands and United Kingdom) . All applicable obligations will be borne by the client. Unfortunately, we cannot estimate the amount of duty you will pay, but your local customs should be able to estimate the price.
Please note, if you decide not to pay import taxes or duties and choose to reject the parcel, you will not be refunded for your order.
The courier is always responsible for delivering the package. If a package is considered delivered by courier and has not been received by the customer, it is the customer's responsibility to proceed with the necessary methods to ensure that the merchandise is delivered correctly.
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We accept returns/exchanges within 20 days from after the reception of your order. Unfortunately, we are not able to offer free returns, the customer will be responsible for the shipping cost for the exchange and / or return. For international returns, 9,99€ will be deducted from your refund. For returns from Spain, 4,5€ will be deducted from your refund.
Before closing the return package, please include a piece of paper with your order number and your name inside the parcel so we can identify it. Please keep in mind that if the item you wanted to exchange is no longer in stock, we will give you a refund instead. Please enter the link and follow the instructions
Enter your order number (it can be found in your order confirmation email and looks something like this #00000) and zip code.
The term for the refund / exchange can range between 3 and 12 working days from when we receive your return in our warehouses. As soon as we verify the status of the returned items, we will send you an email to inform you. Remember that the refund will be made in the same payment method used in the purchase.
Returns must be sent in the same state in which they are received. Inside the original packaging and the order number. If the garments are received in poor condition, the refund will not be made. We will be very strict with the state of the garments (makeup stains, aromas, etc.).
The parcel must have customs paid for, we will deduct from your refund any additional customs fees the parcel may have upon arrival.
Once the quality control has been passed, we will process the refund / exchange of the returned garment.
For hygiene reasons, the bikini bottoms and swimsuits have a plastic higiene sticker. If you want to return these types of items, it is essential that they keep the protection sticker.
We do not accept returns or exchanges of our GOICOSMETICS lipsticks.
Please note that GOI reserves the right to reject all returns that do not meet these conditions.
If you receive an erroneous order or a defective product, we ask that you contact us immediately, within 24 hours, at the following email address, indicating the error or defect, together with your personal data: firstname.lastname@example.com.
#Order Number / The order number. You can find it in the confirmation, reception and delivery emails.


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Leith: Not in the slightest, and I don't think you should, either. The first one that we ever did was kind of by accident. It wasn't like, "I'm going to start a magazine." It was just by accident, and then I kind of took it like there was only going to be one, ever. I'm going to make one that is my dream magazine, and when I'm eighty I'll show it to my grandkids and say, look, I made this. I completely for some reason didn't remember that anyone else would see it at all. I thought I was just making it for me, and then when it came out, I felt so upset, and I remember I went to a pub where my Features Editor -- she was working at a magazine full-time then -- I went to a pub near her office and sent her a text message and said, "I have it. I'm sitting in a pub. Can you come when you can?" She came, and I was in the corner in the dark with a large glass of wine at 11am, and was feeling really awful and sad about it, that it was so private, and all of a sudden it was real and it was in the world, and I felt really strange, vulnerable. And she said, "It's beautiful. It's so beautiful." And I went, "It is? Is it? I have no idea, is it?" And I'm staring. "Is it? I have no idea." And then she loved it, and I thought, OK, fine. And my boyfriend loved it, and my friends loved it. And so I was like, great that's great. And then a company wanted to distribute it, and they wanted us to print more, and then it was in every country. And it was never meant to be that, it was just meant to be something that I liked. So I've never changed how I worked. I've always done it the same. And we're at about 121,000 copies now, and it still has a really high sell-through, and it's never tried to be anything other than what it is.
I think if you're a creative person, you think you're an exception, that you're special, that your tastes are really unique, that if you made something for you that nobody else would want it, but it's completely not true. Even if there was another Lula that someone else made that was completely different, I would love to just dip into a universe, even if it wasn't mine. It's a fun thing to do. Getting someone's point of view, it makes print relevant, as opposed to the web, I think, for sure. And you use your blog in the same way, for sure, but I don't think you should ever worry. Designers, if they made clothes worrying about their audience, it's a different kind of collection than someone like Rodarte, who's making clothes for their own universe. As soon as you start guessing what someone else wants rather than what you want, it's false. I think you should always make things for you. Imagine the world if everybody did! It'd be such an exciting place.
T: Yeah, and then a lot of the time people just don't relate to it anymore. I love looking back on the first issue I bought of Lula, and remembering where it was in my life then...
L: Which one was the first that you saw?
T: The witchy one with Ali Michael. I go back and forth between that one, the Edie Beale one, and the Rodarte one as my favorite – and the Kirsten Dunst one – (laughter). Seriously! Because I'm like, this one has a Bud Cort interview, but this one has – yeah.
L: His interview was a cool thing.
T: That was really sweet. I remember I found an issue at the local bookstore, and they had all these copies, and I was like, No one here [in the suburbs] reads this, do they? So I left a note in one of them.
L: You wrote a note and left it in the store?
T: In the Lula, in another copy that was there, because I didn't think other people in my town read it. It felt like this secret, 'cause the first issue I got, my friend who I knew from blogging sent to me. We had similar interests and everything, but I didn't think people like that lived around here.
L: What did you write in the note?
T: It was simple, like, "I didn't know people here read Lula. If you buy this copy, write to me." I mean, we just emailed and we never actually –
L: You mean, someone bought it and then wrote to you?
T: Yeah, she emailed me.
L: Wow.
T: But we never got together, and I think she goes to my school. Like, I think it's the same person, but I don't want to be creepy.
L: That's funny.
T: Yeah, that was nice. Lula has a very faithful following and community like that, especially the fanbase online, but you guys aren't actually, like, tweeting all the time.
L: All we do is the scrapbook updates.
T: Yeah, I love that. Could you explain the philosophy behind that?
L: A blog is for magazines this thing where you're reporting whatever you see as fast as you can because you want to be first, but it's the same picture as the other ones, or some people use it as a Tumblr where they collect photographs, or some people use it as a…I don't think anyone knew what they were asking, or I don't think they knew what it meant, or what they were supposed to be using it for, or when it was necessary. The only part that I hated about it was how fast it was, and press days -- everyone snapping the same picture. Over and over again. And I wanted to do the opposite. So our website has slowed down, so when you go on it, you have to be patient. It doesn't load quick. It's fade in slow, and out, and really drowsy. And the scrapbook is supposed to be all the moments in between the things we think we're supposed to be looking at. So, originally when I gave instructions to the girls who started doing it first, it was like, take a picture of your legs on a plane or out the window or in your car or when you stop somewhere weird on the way to somewhere you're supposed to be going, or if you doodle on a napkin. All those kinds of little moments that are the ones we should pay more attention to. And then it's kind of evolved into whatever it is now. Sometimes if I know someone's going somewhere fun, I'll say, can you take pictures for it, but otherwise it pretty much just is the 50 girls who have contributed, and they just randomly will send stuff.
T: It's a very different kind of homemade from magazines or websites that are always talking about what it's like at the office. I think it's amazing that you can have that community and personal feel to it without having to be, like, "us at our computers."
L: I don't want to see the guts. I don't want to see the guts. I just want to see the dream. I didn't work in fashion in the first place to see the tape on the back of the dress or the pins. You want the dream, and you want to be able to be a part of creating that dream. Behind-the-scenes stuff made it like a reality TV show, and I'm not interested. There needs to be some magic, and you need to be able to create things the way you want to, not because you've learned how you're supposed to do it.
It's really unfortunate. When we started Lula we did everything backwards and upside-down and wrong, and it worked out, and more and more everything is like a how-to, and anyone can do anything 'cause it's just how-to everywhere. And it's a shame, because you should make your own rules, and anything that's worked before doesn't mean it will work again. The Internet's been amazing for information and for sharing and for opportunity, but it's made a lot of people lazy. Why did you start a blog?
T: It was kind of before it was this thing where bloggers were sitting front row or newspapers were writing about it. Susie Bubble was my hero...kind of the only people who read fashion blogs were other people with fashion blogs...there was a community on Flickr called Wardrobe Remix, where a bunch of people just posted outfit pictures, and it was nice to see that you could actually put something together from thrift store finds, and I guess I just wanted to be more a part of that community. I was in middle school, I hated school, I was not a very social person. I mean I would go home and, like, make something or read or I watched a lot of movies, but I think I just wanted a new outlet.
L: So yours was almost to externalize.
T: Yeah. And then it became more . . . I think I've had moments where I've tried doing the more, like, blogger-at-fashion-week-reporting thing, but it doesn't work for me. I like relating a collection to something personal.
L: I think you could do it on this trip, because you're being really decisive about what shows you're going to.
T: Yeah.
L: So it doesn't even have to really be about the show. It could be about the days you didn't go, and stuff.
T: Right. The moments in between.
L: Right. But as soon as you're going to everything, then it does become forced.
T: Yeah. And I think it's harder to appreciate. For a while I couldn't figure out why I felt so compelled to record so many things and be so nostalgic and have it all in one place.
L: You're nostalgic for things you didn't experience, which is really interesting. I got Sassy. I was the right age when it came out. And I read it, but it's interesting to me that you want to read it now about people who aren't, you know --
T: Yeah. It's still in a way like the same music I like. But I can't really figure that out either. It's weird. If you go on Tumblr, it feels like half of the Internet is teenagers wishing they were alive in the '60's or something. And one thing that I'm writing for Rookie is about why the 21st century isn't that bad, and it's like, "We have Miranda July, you guys!"
L: Yeah! We have Miranda July. Have you seen The Future? I still haven't seen it.
T: I saw it last night with my sister and dad.
L: I like the cat voice.
T: Paw Paw. It's cute.
L: I'm so excited. I'm so excited.
T: You'll like it, I think. It's nice to think there's something that can kind of define your generation. I get so weirdly proud of, like, Elle Fanning and Hailee Steinfeld and Chloe Moretz, just because they're people of my generation and they're doing good things and they're talented. I like to think the Internet isn't too bad either. Dressing and recording outfits…obviously it's narcissistic in a way. I've said that. But for me it's just a really good reflection of what I'm into at the time. I've always been obsessed with recording things. So that's probably the foundation of my blog.
L: I think it's funny that your blog's called a blog. It's so personal. It feels more like a scrapbook. Where if you go on a magazine's blog or something, it's so disconnected.
T: It's kind of static, blogging like that. And thank you.
L: It's very brave to put yourself inside it, because then people understand what it is, and, you know, that's probably why everybody reacted so much to your Rei Kawakubo rap. Otherwise it's people with these gigantic opinions hiding behind something, and that was what was so ridiculous to me, is we're all trusting these opinions of people who can't even admit who they are, which just seems ridiculous. When I first went to shows, I stood at the back, you worked for it, and all of a sudden fashion people were reading responses to shows from people who wouldn't say who they were and who'd never sat at the back. So from a really outsider perspective it was really weird. And then you were really like, 'Hi, here I am in my room. I'm not hiding, and this is what I think.' And it was a very different experience, I think, and you clearly didn't give a fuck who was reading it, which was great.
T: It's hard for me to have that perspective on it because in some ways I feel like the same person who I was when I first started going to Fashion Week, but in some ways I don't. I was…smaller, I had weirder style.
L: You're still the same person. I'm still the same person I was when I was, eight. I'm sure you're the same person.
T: There are some things that just always stay the same.
L: Yeah. You're in a creative industry, so it's important to remember to not overthink it. To just remember to be primal, and not worry so much – you can't – about how people are perceiving you. People will hate you and find you obnoxious, and they don't need to pay attention. And if they find the need to say whatever about you, then it's sad they can't find something else to do.
T: That's the Internet's biggest problem, I think.
L: Right. I don't understand why people spend so much time focusing on things they don't like.
T: I think that when you're very bored and you want to find something to complain about, the Internet feeds that human need. I think that people have always been this way, but the Internet just really feeds that quality of negativity and envy and finding things to be angry about. Everyone wants to be heard, and the easiest way to accomplish that is to say something shocking or contrary…So much to say about the Internet. (Both laugh.)
L: You wrote something once that I read . . . after a show you were upset. You'd sat next to Anna Wintour, and the people made you sad. I thought, I don't know, the last time I saw you at Rachel [Antonoff's] thing, you loved – I'm hijacking the interview, asking you questions – you said you loved her presentation where it was emulating a high school dance, right? And I got annoyed with you, and I was like, "Go to a real high school dance! Match up with your friend, hide under the bleachers, go like My So-Called Life, blah blah blah." I though it was so great that you wrote that entry - about everyone taking for granted the joy of it. But as someone who doesn't have to have any ties to it, you don't have to have to go things, you get to go to the four shows that you want to and whatever. But it's also like the instant gratification thing is a shame. Part of me feels sad for you that you didn't have to stand in the back for a long time wanting to get to the front, because I think you obviously have a such a natural love for it, which is so wonderful, but if it's pushed on you too fast, you're not going to even realize what you're in, and I think that's the biggest difference between your generation and mine. In mine, if you loved a band, you had to, like, get on a train for two hours, and go to some weird record store in some weird town, and you'd be afraid of the street you were on or whatever, and you'd find it, and there'd maybe be one copy in vinyl or whatever. And now it's so fast, which is also wonderful in another way, but I don't know, I felt like I wanted you to rewind and run home and sit under the bleachers at your real school dance so much. I didn't want you to have to sit next to the people who have the serious faces.
T: Right. That makes sense. I think a lot of people expressed a kind of "what a shame" about that post.
L: I think you were really brave. I think it was really brave to write that.
T: Some people thought it was jaded, but I'm at least glad that I can recognize that that is a sad thing, and I'm not like, "You kidding me? This is awesome! Look at how cool and glamorous this is!" You know? My friend and I from school are really into Riot Grrrl...
L: Aww – I used to write that on my hands in high school.
T: Really? We were saying that it's great that there's this kinda feminist community now online, but if you think about living in the suburbs where there was nothing you liked, how much more special it would have been to find a Riot Grrrl zine that blew your mind that way in a record store. My other friend will not watch a movie for the first time on Netflix Instant or whatever. She has to find it and everything.
L: That's nice. Have you gone to a school dance yet?
T: No.
L: Promise you will. Promise, promise.
T: I know, I will, I think I'm going to Homecoming this year. [For the record, I did go to the homecoming dance a couple weeks ago. It was anticlimactic but worth it.]
L: Good. You've your whole life to go to fashion shows. You don't have your whole life to go to school dances.
T: Yeah. That's true.
L: I modeled when I was a teenager in cheesy catalogs. And the best part of it was that all of a sudden, high school was easy. People were mean and it felt like it was the most important thing in the world, and then all of a sudden I'd be in some other city with people who worked for a living and had jobs where they put makeup on people's faces. And it was such an exciting thing, and all of a sudden, the little high school world that felt all-consuming and important really didn't matter. I'm sure bullying and all of that could have easily crushed my spirit. And I'm sure being a strange soul, too, you probably don't have the easiest time with people at times, and I didn't, and it's really great when you get to have a place to go and realize it doesn't matter. But you also can't escape it, you also have to acknowledge where you are and make the best of it and learn everything you can from it. I never wanted to go to university, but my mom said you have to go just to not look back and not have gone. You know, and I think there are certain things in life you should just, even if it feels bad, try out so that you don't look back one day and stand in a room with grumpy adults and a fake high school dance, and realize you never went to a real one. Although I don't think anybody was really grumpy at that presentation! That was really fun.
T: No, that was a fun one. You're making me emotional! Oh man, now I forgot what I was going to say.
L: I'll stop hijacking, I promise!
T: No, no. I think this is good. It's conversational. And I prefer reading interviews that are conversational than it just sounds like a robot generating questions or something. I mean, sometimes people think I'm home-schooled, or they ask if I'm going to go to college, but, like, I'm definitely going to go to college. I go to a school that is kind of like an all-American high school, and I really value that.
L: Teachers spend a lot of time trying to encourage you to want to write. So, whether they're interested in what you're writing or not, you're writing. So it is good.
T: I think also now with the Internet, and all these young photographers on Flickr and everything, the online creative community is very valuable.
L: Do you love Lina Scheynius?
T: Yes!
L: So do I!
T: Oh, I love her so much.
L: Me, too.
T: People are acting like it's this new thing for young people like her to be so talented, but I'm sure there were always talented teenagers, now there's just a place where you can actually discover that.
L: Absolutely. Well, maybe Sassy was the only one who got that.
T: I read that when you were starting Lula, you felt that there was this kind of "middle man" type of sexualization when you read some other magazines.
L: Yeah. I call it an invisible man in the room, where you're making a fashion magazine that's supposed to either make women buy clothes or tell them about beauty or give them a means of expressing themselves, but it becomes about sexualization, and it becomes about nudity rather than the actual clothes, and it becomes quite hard, and it's quite intimidating. It's definitely not what I find beautiful, and it makes me think of high school and the girls who started to wear things that were too tight and trying really hard to be overly sexual and get attention from men when the men that I know don't want women to look like that. So I'm not sure where it came from or why it's there, but for me the reason I wanted to work in fashion had nothing to do with that. It had to do with when I was little how important clothes became, and not in the kind of, "oh, I want to be so pretty" kind of way, but in the way it could make you feel.
I always say the same story. I did ballet, and it was quite strict, and they were really mean, and I loved it, I loved that discipline, but I had a hard time when they would be like, "Perform now!" – when people were watching. But if they gave you a costume or something, it became very easy to [perform], and you kind of believed it, and I loved it. They gave me a bluebird costume, and I really believed that the wings were working, and you really realize how important a dress can be and how much it can bring to something, and something so small can make you so happy. And that was not what I was reading in fashion magazines. It wasn't anything about feeling beautiful or anything. It was something different that I didn't get. It kind of felt like it was a magazine for men, to look at pictures of women. I didn't think it was what women wanted to look at. I didn't quite get it. In Lula I just tried to be really primal and stupid, really. Not overthink it. You know, we wrote that "girl of my dreams" tagline thing or whatever you want to call it because it seemed so much more interesting to celebrate women who inspired us rather than whatever else was going on that I don't quite get. I actually said the middle man thing for the first time last year. I always used to say that I thought magazines were masculine, for women. But I never really explored that thought. It was just a talk.
T: No, it makes sense. If you look at a lot of "women's magazines" the women are so sexualized in a typical male fantasy way, even though they're trying to sell to women and not men. It's like they believe that women want to buy what will make men like them. And, I mean, it's pretty insulting. That's one reason why I do think that blogs can be a positive thing. I think it's good that now there's less of one single dictatorly voice on what's beautiful. You can find another site something fits your idea and your philosophy on that, and there are like-minded people. I think I would have had trouble if all I got to read was, like, Vogue or something. I like that now I can get what I like from Vogue, and then go read a feminist site instead. I can get the inspiration from Vogue, but I can't look at the other stuff like it's supposed to be real.
L: Fashion and feminism don't have to be so separate. They really don't have to be. I hope that we do that [with Lula] anyway.
T: I think so.
L: I just don't think that it makes any sense. Gloria Steinem was criticized in the sixties because she was wearing a miniskirt. What's that have to do with what she was talking about? How is that relevant in any way to her voice? Was she supposed to be like wearing frumpy clothes to have it mean more? What does that mean about women? You have to look a certain way to be smart? I think it's so weird, and then women's magazines separate that, too.
I remember when I was a teenager, I volunteered at a rape crisis center, in a women's group after school every day. And like I told you I was modeling, like the equivalent of J. C. Penney, kind of standing-there-in-a-jogging-suit kind of modeling. Like, ridiculous, but really funny. And I would come from a shoot, in cheesy girl makeup to this table of women who were, like, 50 plus. Some of them were quite militant feminists, not just feminists. I don't wear makeup often, I don't like how it feels on my face, and I didn't then either, but I loved sitting down at that table and having them, you know, "You can't sit here with us organizing this feminist rally if you have just been . . ." And I'd be like, "But why? What does it have to do with anything? Feminism is about opportunity and being able to do whatever you want." I loved arguing about it. I never got bored of that discussion.
T: Many people can remember some dogmatic, political person at their school, and this guy at mine came to my lunch table and he was like, "I saw you wore a sweater that said, 'Feminist' on it. Do you even know what that means? Is everyone at Fashion Week a big idiot?" And I'm like, "You know that fashion probably has such a bad rap among people like you because you -- maybe on some subconscious level because you're so political externally -- you probably dumb it down because it's one of the only industries dominated by women or gay men."
L: And artists. It's a way for artists to make a commercial living.
T: Right, so people think that then it must be silly. But like, you realize that by jumping to that conclusion you're probably being not as feminist as you think by just arguing against fashion entirely?
L: If you're wearing clothes that tell everyone you're political, then you're actually using fashion for your politics.
T: There was a point in the beginning of this year where I'd just gotten contacts, and it was like, maybe now I can actually like the way I look. Before, I didn't try to go into that territory because I felt like, well, if I wear makeup, people will know that I'm trying, and then they have the opportunity to criticize me. And then I was like, well, maybe I do want to be pretty and wear makeup, and that made me think about how that matched up with my politics, and my friend basically was like, "You need to stop overthinking it. It's just fun. And it's good to be multi-faceted instead of showing that feminists can only dress frumpy." I like that Lula can celebrate fashion, but it also, like you said, just celebrates women who are inspiring. And gets rid of that feeling of the invisible man. And, a weird commercialization in magazines. Like, I like when you guys feature someone and it's not like they have anything coming up, they don't have anything to promote, but they just should be celebrated. Their voice should be heard. So I like that.
L: I love when people say yes to doing that. I understand when people say no to that, because I understand how hard it is when some of my friends who are actors have to promote a movie, how exhausted they get. But you know how painful it can be, so you don't want to do it unless you're doing it for something you love that you want to promote, but at the same time, because you start to feel so drained by that, it's really great to do it on a time when you're not forced to talk, even though it makes people feel like they're maybe being self-indulgent. It's actually a really nice time to have a conversation.
T: Yeah. And I think that if it is a little self-indulgent, that's okay, too. Kathleen Hanna had this blog post a few months ago that basically saying that she always thought that she had to stick to being a community's artist and everything. Now she was looking at Carrie Brownstein, who is very, 'Yes, I'm a writer, I'm a musician, I'm on this TV show, I'm awesome.' And Kathleen realized that it's not like not being all about the community is selfish. It can be feminist to just kind of own what you do and be proud of it.
L: Carrie Brownstein interviewed Miranda July in our next issue.
T: That's awesome. I saw her name in the thank-yous in the credits last night. I was curious about that.
L: They're just really good friends, the two of them. Miranda's always clever with ideas for what should happen. She kind of curated her whole piece in the next one actually. "How about we do this? And how about this?" "Yes, yes, yes. Everything is just solid. How about you on every page?" She's so cool.
T: Yeah, she is.
L: The other thing that I try to do with Lula…sort of the only way you can exude strength is to do it in a masculine way. I find that so, so sad. To wear stupid sparkly clothes doesn't have anything to do with your strength or your character or your whatever. It's really interesting watching women in politics and how they [dress.] You know, Michelle Obama's been so graceful and so feminine, and she has such a strong voice, but she's never tried to act like a man to do it.
T: And that shows also the power and influence of fashion. And how even people who would call it silly or say they don't care, they do pay attention. People think about it, whether they want to or not.
L: Aung San Suu Kyi with flowers in her hair, wearing long colorful funny clothes, changing the world! It has nothing to do with trying to dress serious, I don't think she's even wearing makeup. You never see any other women in that position not wearing makeup.
T: Right. Do you know Hello Giggles?
L: Yeah. I saw your Taylor Swift video. I wrote to you when I saw that. Then it started this thing where me and Karen [Elson] and Sarah [Sophie Flicker] were going to do the Supremes or something.
T: Right! Yeah, you guys have to do karaoke for it.
L: I had dinner with them last night. We should have done it then.
T: Yeah. Gosh, why aren't you thinking about karaoke all the time?! Well, I like it because a lot of people are critical of that Zooey Deschanel aesthetic, where they think it's submissive, and now that site has that aesthetic, but they also have smart, clever, critical writing. They can have some attitude, but that doesn't mean that they can't also be wearing a sun dress or make some fun karaoke video.
L: Totally. I think it's great, and I'm a big supporter of Zooey. I think she's amazing, and it's really sad when people bother spending time criticizing what she is, because again, she's being somebody who's not apologizing for it. She isn't trying to act like anyone else and isn't worrying about what the audience thinks. She's just doing it, and it's wonderful.
T: And you notice that people are quick to call Zooey or Miranda annoying or something, but you also notice that they're women who do so many different things and are so successful and good at them all, which might be what makes people uncomfortable. They also do it in a way where they're not acting like a man. They have a more feminine style. And I know there are people who feel like, "Oh that's too dainty. I don't like this idea of femininity that doesn't accurately represent female culture." But that's why you have to change the culture. It's not like that aesthetic has to be the defining one, there should just be more aesthetics, more voices. And then there are options for people, which is one reason why I like the Internet. You don't have to feel totally represented by a magazine because you have a blog you read instead. Or even just on a smaller scale, when it comes to feminist sites, you don't have to feel represented by Jezebel. There's Hello Giggles, and vice versa.
L: And you can just dip into each one. You don't need to be owned by anybody.
T: Right. I wanted to talk more about Lula for a bit. Each issue has you know a very strong mood. I'm curious because it does feel so personal -- is that just a response to that season's collections, or is it what you are feeling?
L: During the witchy season, after each show, someone would come up to me and go, "What are you going to do? Oh my god, what are you going to do?" And I'm like, it's totally fine. And then in my head or in my book I'd be writing down names like Wednesday Addams, and then whenever I'd watch another show, I kept coming back again to Wednesday Addams over and over again. Then I felt like, why don't we just make [the mood] that? It was really fun. Having worked at Vogue, sometimes there'd be one advertiser you'd have to have in that story. You'd end up spending so long on this one picture, and it ended up being the best one, because you had to work so hard. For us a lot of the time, for that issue specifically, we had to really sort of make something that wasn't a very Lula season make sense to Lula, and it was a really a good exercise for us.
T: (Both laugh as a window washer appears outside the hotel room window.) Hi, window washers!
L: Their job is so terrifying.
T: Have you ever seen How to Succeed in Business Without Really Trying, the movie?
L: No.
T: I used to be obsessed with it when I was little, and I haven't seen it since, so I don't even know if it's good or not, but they have a lot of nuances with that. Actually, maybe the window washer thing isn't even that big a thing, I just remember it. What are those little memories for you?
L: We put in the second issue of Lula my favorite one, a film called Babe! It's about a little homeless girl who lives with an old man in the back of a theatre. He's a drunk, and she's in an orphanage, but goes and lives with him. And she wears star sunglasses and rides a skateboard, and she almost does a striptease for these boys in an orphanage at one point. It's really weird and quite dark, but lovely, and I don't know how it existed, and it obviously wasn't for kids, but I used to choose movies from the cover, and the cover is this girl with purple lipstick and parted hair in the middle. It's actually played by Yasmin Bleeth. In these glasses, whenever I was sick, I made my mom go to Jumbo Video, and rent me that movie, and then after that I was Mrs. Parker, and I was probably too young for that, too, but I really loved it, with that pretty picture of Jennifer Jason Leigh on the front. But then when we started Lula, I was trying to remember the things that as visual references were the earliest ones and were really important. One of our interns started stalking the director of Babe!, and I went to his house in LA and met him. And you can't, like, get it anymore, and it was his first film, and he gave me one on DVD, and I made my boyfriend watch it, and he was like, "You can see the boom in one of the shots!" You can see it. And I'm like, "I was a kid! I didn't care about that!" It's this weird sort of backstage area where they live with old movie posters on the wall and feather boas from the costumes everywhere, and it was really strange but I don't really want to watch it all the way through now. I just want to remember it the way it was. And he just kept saying, "You can see the boom. I went to film school, don't do this to me."
T: I just rewatched Bye Bye Birdie, which I was obsessed with.
L: It's so good.
T: I had no clue how weird that movie was. There's that weird scene where Rosie dances on tables and then these guys all attack her?! And the Telephone Song is obviously amazing, but they're supposed to live in this small town and then it becomes this nationwide phenomenon that Kim McAfee and Hugo Peabody got pinned.
L: I remember when I first watched Dirty Dancing -- I think I was in 3rd grade -- I didn't understand that she had an abortion.
T: I've never seen it.
L: Ever?
T: No.
L: Dude. Please watch it before they remake it and make it an awful situation. They're remaking it this year. People from High School Musical are doing it.
T: What?!
L: Yes. I know. It's an absolute travesty. Please make sure you watch the original.
L: It's so good.
T: Why is Zac Efron taking over all these eighties dance movies? I heard he's in the new Footloose.
L: What? Why is there a new everything?
T: I don't know. I mean, in a way that kind of makes me understand why people are so bitter towards my generation, because everything is a cover or a remake or a sequel, but you know, each generation is a product of the one before. But that's why I also do like seeing, like, Elle Fanning. It feels like you already feel like know she's going to be like this classic person.
L: She's such a lady. She really is such a lady.
T: And reading her interview in Lula, it's like she's still so unjaded and excited about, you know, talking about how much she loves Marilyn Monroe.
L: Yeah, I know. I had dinner with her at the Chanel dinner. We sat across from each other during Couture, and I love a girl who sits down and says, "This is my grandma." That's a really good beginning to a dinner. They have a really good family, those two. Then a week later I met Dakota with her mom at Wimbledon, and it's so nice. They have such a great family.
T: Oh, that's great. And all the campaigns, Marc Jacobs with the Fannings, and then Miu Miu with Hailee [Steinfeld]. I hate to clump them all together, but they do represent something. No pressure.
L: (Laughter)
T: I was thinking about how my dad reads at the kitchen table every morning about all these important song writers and people he admired when he was young dying, and it's nice that I'll have people of my generation like that too. Oh god! I didn't mean to talk about them dying. That was not, like, a sweet story! (Both laugh.) Like I cannot imagine how weird it must have been to be a fan of Michael Jackson when he was little and be the same age and watch him and grow up with him like that. But now I guess we do have people that we'll grow up with, which is nice. Because obviously the only goal of these girls' jobs as actresses is to serve my own needs so I feel like I'm part of something! (Both laugh.)
L: I don't know who mine are. Zooey and Kirsten . . .
T: We talked about Kathleen Hanna. How did you discover Riot Grrrl?
L: High school. I don't know. Maybe Sassy, actually. I remember reading American Vogue and Sassy at the same time. But I didn't read American Vogue, I just looked at the pictures. And I read Sassy. Oh, and there was this magazine called, like, I want it to be called In Style, but it wasn't. It was something like – It had a round logo. I could only ever find it sometimes, and the fashion pictures were better than the Sassy fashion pictures, but the articles weren't as good as Sassy. Probably I read about it there. And then I also had a gigantic crush on my friend Chris's older sister Rebecca when I was 10 or 11, and she used to wear Laura Ashley dresses with Docs, and no makeup, but sometimes with a little bit of black smudgy, and I'd sneak into her room and record CDs from her, the Pixies and things like that. She shopped at this market in Toronto called Kensington Market for all of her clothes, so I started doing that, and it probably was also something to do with her, where I would have found out about it. And I guess I was really responding to angry girl music, because until you found that, it was all bubble gum, and I just never really understood or felt a huge affinity with any of it. As a teenage girl, you do want to listen to Bikini Kill. Courtney [Love] was important. And the first time I ever heard Juliana Hatfield on the radio… I don't remember what song it was, but it was this mean guitar and this fairy voice, and I just thought, "Thank you, very much," because it took a really long time for somebody to sound like that for me.
The first thing I remember about Riot Grrrl was like a picture of a girl with it written on her hands. But I don't remember really how. There were independent record stores that you could just dip into. If I did dumb cheesy modeling things, I'd be in cities, and I could visit some of those places, or stand in line for someone to sign a record.
T: Do you think that modeling had to do with your interest in fashion?
L: No, it wasn't fashion. It was like –
T: J.C. Penney, you said?
L: Yeah, I did like, YM. It was not fashion, but I saw the fashion roles, I saw the jobs. But I never meant to actually work in fashion, at all. I was interning at magazines, and I was a teenager and interviewing bands and stuff. More the writing part. And then from modeling, the photographers would be like, "I really like your clothes," -- and they were vintage things -- "I'm doing an advertising job – will you style it?" And I'd just bring my own clothes and do stuff. And that seemed more fun than being the person in the picture. And then I would miss the modeling to do that, and then the magazine that I was interning at said, "We're going to do a fashiony section – will you do it?" I think everyone just sort of assumed that I was that person, but I never meant to be, I think. I think I thought that it had to be more difficult than that. Like whatever you grew up to be, it had to be hard. It doesn't. You just do what feels good. And fashion always just felt really natural.
I went to university to study journalism. I had a fight with a teacher and went back to my room and grabbed a magazine that was on the floor, and it was Interview, and I called them, and I said, "Do you have internships," and they said, "no." And I went, "yes you do." And I went to Kinko's overnight and faxed this resume, and they called in the morning and said, "Great, when do you want to start?" And I was like, "two weeks from today." And I called my parents and said I'm moving to New York and came and just ended up in the fashion department, just because that was the instinct on the ground. I just read the number and asked the fashion department without thinking. It was never a path, I don't think. But I did always like magazines. Liz Tilberis, nineties. Amazing. She's the dream.
T: Now I want to talk more about magazines. This could go on forever. But I think we might have to wrap up. I want you to know this was really special for me. This sounds like pandering, but my relationship with fashion and personal style and fashion as an industry has been really strange, but even throughout all the, you know, that blog post about sitting next to Anna Wintour and all that – Lula has been the one where I don't feel like it's a secret society nobody else is allowed to be a part of. I've gone months without buying any of those other magazines, because it just suddenly felt weird to read them, I felt alienated, but too close, like the magic was taken away or something, but Lula never felt that way.
L: Oh, I'm so glad.
T: And I think it's because of what you were saying, that you just stick to what you like and --
L: -- don't apologize.
T: Yeah.
L: Oh, I'm so glad. Sometimes, there're obviously days like…you know, you're not doing it under a publishing house, and not having like endless budgets for things like that. It really could wear you out, but it seems to make people so happy, which is so great.
T: Because it's refreshing.
L: I don't remember fashion magazines whose role it was to make you glad, and it's so nice that girls seem to feel like that [with Lula]. I love when people take pictures of it with things. It's so cute, like, "my saddle shoes next to my Lula" – it's like these little still lives, it's so cute. Like, I would have done that. I just wouldn't have had an Internet to put it on.
I think we all have a responsibility to be honest, that people don't necessarily [oblige]. And my relationship with blogs is confused because with some of them, I don't understand having large opinions invisibly. I think it's sad. But I love the platform to say what you think fearlessly and honestly. I think it's wonderful. And as a teenager, to be able to explore and make who you are and your creative world, to keep a place where you keep building on that and figuring it out. People go through their whole life not doing that. People have no idea what paintings they like or if there's a song that makes them feel a certain way, because they haven't explored that enough or realized how important it is to have those things that you feel really drawn to for no reason. Blogs and the Internet are giving people an excuse to nurture that.
T: I think the biggest way that having a blog has altered my life is not so much the opportunities and Fashion Week, but how my tastes have developed. That's part of your identity and part of your style and how you get dressed . . .
L: And it teaches you bravery to stand by your convictions and have an opinion like your Anna Wintour one, for example, and then have to deal with the fact that someone else is reading your opinion. As a teenager, it's like really admirable to say what you think out loud. Most people don't. They have journals.
T: I have both. I think it's good to have both.
L: Absolutely. But it's hard to say what you think.
T: Right. I think also it might feel not as weird to me or other people who have grown up with the Internet, because you almost start to think of people as just a number on a video game, which is nice when it comes to something like criticism, but can also be dangerous.
L: How do you feel about print? What do you think? Do you think people in your generation are going to buy magazines?
T: I think so.
L: What do you buy?
T: I buy Lula, I buy some Vogues, not just American. I buy i-D and Dazed and RUSSH. Lately, most of my money has been spent on records. Which, I mean, I'm not going to stop that inclination. I really want to buy one of the new Loves with those covers.
L: I bought the Elle Fanning one. It's pretty.
T: I can't decide. But I probably won't have an option, because they'll probably only have like two of them in my store at home. We should find a good end to this.
L: Make up something quick!
T: Is there anything that you're excited about for the future? Miranda July's movie, or the actual future?
L: I'm excited about Miranda July's movie. I don't know when I'm going to be able to see it. I think I'll be in different countries all the time . . . airplanes . . . watch movies . . . But I'm excited to go home and see the boy at my house who has dimples. The Norwegian word for dimples means "smiling holes." Ask your mom what that word is. [My mom is Norwegian.]
T: I will, and then I'll tell you.


text:
pinch cayenne
2 tbsp shredded cheddar cheese, optional
View the complete recipe
Chef -
I don't bake much, but cook a lot, love your videos and blog, and have made many of your recipes (going try your Greek/Italian marinade tonight). On Mark Bitman's NYTimes video for popovers he mentioned the importance of heating the buttered pan in the oven prior to pouring in the batter to ensure a great rise. Ever heard of this technique?
I never made these started in a cold oven but those came out looking great. That would be much easier than the hot oven 20 minute / medium oven 10 minute deal. I'd just add that if you by chance have some roasted cow renderings by chance...use that instead of the butter. It does taste goooood that way. Thanks Chef!
Typical American putting cheese on a Yorkshire pudding, as if they're not fattening enough. No wonder you guys are the size of houses lol.
Will it work with whole wheat flour?
Being a bit of a health nut, would wheat flour work at all in this recipe?
Probably, but never tried!
The cheese on top reminds me of cheesy pate a choux...Popovers according to American cooking timeline is truly an American recipe similar to medieval Yorkshire pudding. American popovers are more of breakfast pastry with sweet filling or lunch and supper with savory meat fillings.
Anyway, Chef John, this recipe, stupid easy, and non-intimidating, should encourage newbies to give it a shot. Thanks for sharing.
Just a Heads Up: Be careful with your use of the word Primal bc the Primal Diet is another name for the Paleo Diet in which flour is absolutely Forbidden...
also, cold oven = CRAZY
Do you think there is ANY way I can get away with using water? I want to make these right this second but I am out of milk! lol
Love popovers!
Happy 100th Birthday Julia Child!
Whole Wheat doesn't rise as much (I used to call them popunders.) But the amount of butter isn't to healthy anyway. They are tasty however.
If you choose roasted cow rendering then you do have a facsimile of Yorkshire pudding, just not as slimy.
Yorkshire pudding with its gelatinous beef droppings are far more fattening than a small bit of cheese in the batter of popovers.
I have always had great success with the preheated oven/pan and don't see a need to go with the cold start.
Do use a real popover pan, it does make a difference.
Could additional cheese be added to the batter itself, or is that ill-advised?
Should work, but may stick depending on pan.
"unless it's cooked in greasy meat drippings, it's not Yorkshire pudding" - that simply isnt true. As far as we know, our family stopped using meat drippings sometime around ww1 and never started back up. We tend to use oil (now). The big difference here is that we preheat the pan in a hot oven and then pour in the batter. Ask anyone from Yorkshire and they will confirm that you just made an odd looking pudding, nothing more. Yes, we tend to eat them with roasts, but we eat the leftovers with jam the next morning. Again something we have been doing for a long time, at least in my family. There is no doubt this is just an American name and nothing more.
That doesn't mean these are Yorkshire pudding, it means you guys are now making popovers!
I'm pretty sure that people in England, despite their predilection for "recipes that aren't boiled," adapted ways to cook Yorkshire puddings long before fat Americans came along and called them popovers and smothered them in cheese.
How dare you call my 1/2 tsp of cheese "smothered!"
How dare you call them "Popovers!"
What's everybody's problem with cheese? I shamelessly smother (yes, smother) mine with sharp cheddar, for which I won't apologize. Also delish with a bit of chives mixed into the batter itself.
Two things:
1. I didn't like being confronted with the Pat Boone political add at the start of the video. I've had too many good meals ruined by political rants.
2. I watched the Mark Bitman popover video for comparison. Yours look way better than his!
I should say that I wasn't calling anyone specifically a fat American, I was just perpetuating an old ridiculous stereotype ( boiled food? Really?)
Love the site.
Hah, as I commented on YouTube, saying it's not a Yorkshire Pudding because it doesn't have drippings in it is like saying that "Birds" custard powder (or any similar cornflower based custard) isn't real custard because it doesn't use eggs.
But, you can have the joke about boiling foods, that made me laugh :)
Try and boil an English breakfast. Make amends Chef John, between this and the whole Mr Bean thing, you're coming across as an Anglophobe.
Food wish:-
English breakfast, or chow mein. Whatever's right.
Hey, all I did was post a popovers video! They're the ones attacking me, telling me what I have to call my food! How is that anti Britain?!
And don't tell me it's the "boiled" joke...my English friends use the same one! ;)
I just made these, They looked exactly like the ones Chef John made. :) I just added extra chedder cheese and they were sooo good! I made about nine of them and they were gone within 10 minutes. My mom loved them!
Hi Chef John,
I wanted to know is it necessary to use one of those tall popover pans or is it okay to use a regular old muffin tin? I've heard using popover tins (which are narrow and tall) makes them rise better. Is this a myth? Thanks for all your wonderful recipes. I have to say I've tried many of them and they always ended up delicious.
Regular tins work great! That what I used in the vid.
Isn't the secret to pop-overs pre heating the muffin pan, before pouring the batter in and putting it in the oven?
at least your popovers, despite being "heavily burdened with cheese". "bloating we Americans into a facsimile of fatted cows", do not inflect the malady of terrible teeth like the Brits from eating Yorkshire puddings...keep calm and cook on CJ...
question: I just attempted this recipe but the popovers suffered popover ED..no rise. I prepared the recipe as instructed so I am curious as to why the popovers failed to rise instead of collapsing. Help!
Yes, hot pan is standard, but this is much easier and as you saw worked great!
Third base references in 2012 gets the gas face! :)
Great video, but disappointed not to see the old "tappa-tappa."
I have to try this. Whenever I do yorkshire puddings and I don't preheat the tray they just don't rise up.
Can you substitute soy milk for the regular milk? My wife and son have dairy sensitivities, and finding food that they can eat can sometimes be a challenge.
Hey I love watching ur videos and I would love to make this but can I use evaporated milk keep up the great work :)
Can I use evaporated milk
Yo Chef John!
Right, in an attempt to rebuild trans-atlantic relations, all your American readers can try adapting the recipe to make authentic YORKSHIRE PUDDINGS:
1. Put 1 dollop of Goose Fat in the bottom of the muffin trays and put this in the oven (set to 450) for 15-20 mins.
2. While that's going on, make exactly the same mix for the batter, except replace cayenne with black pepper.
3. After the goose fat is up to temperature, top up the muffins trays to between 1/3 - 3/4 full. Ditch the cheese.
4. Cook for 25 (ish) mins and don't open the oven.
This is somewhat off the top of my head but is there or thereabouts. Try it next time you have meatloaf...
(quick look shows Chef Johns meatloaf cooking at 325, I guess you could put the goose fat in at the top of the oven for the last 1/2 hour of that cooking and whack the temp up once the meatloaf is out the YORKSHIRE PUDS can go in).
Made them yesterday, as soon as I got home from work!
Wife loves them!
My pop-over's didn't quite pop-over. They're just like dense eggy muffins. Most of them had a dent in the top, and they didn't rise at all. What would be the best way to remedy this? More or less flower? Or could it have been my oven at fault? Thanks!
Not sure! But I know it's not the recipe! Did you measure right?
I am the guy in the other video that worked at Neiman's. This is the VERY first time my popover's actually popped over! I was so excited! Thanks, the cold oven trick worked awesomely.
Side Note: Why would someone say a sprinkling of cheese is fattening, but slathering them with jam is somehow dietary? JUST EAT THE DAMN THING! IT'S FOOD! WHO GIVE A CRAP WHAT YOU CALL IT OR EAT IT WITH!!!
goose fat? oh yeah, just happened to have that in my fridge. I do not mean to be insensitive to our laddies across the ocean, but outside of authenticity, can one use Crisco. lard or even bacon fat as a substitute for goose fat? Does the use of animal fat enhance to flavor of Yorkshire pudding?
This may be a stupid question, but can the recipe be halved to make 4 instead of 8? I know with things that are baked, sometimes just halving or doubling recipes doesn't turn out right.
anonymous @ 12:15
Over here you can buy Goose fat in Jars quite easily and it keeps forever. You can even re-use it if you're tight enough. It's great for roasting root vegetables too.
I don't know about the other types you suggested, no doubt Chef John will though. It's something to do with the temperature that it smokes at.
More goose fat recipes here
HOLY AIR MUFFIN!! These are soooo cool! Used 1% milk, no problem. My mind is racing to find serving ideas...these things are begging to be stuffed...
Thanks Chef John, You 'da man!
This is magical! What makes it rise like this? Since there is no rising agent. At least not one that I can identify.
a couple of quick questions-numerous mentions of preheating the pan before baking but how is one to preheat a pan and yet, insert the preheated pan into a cold oven as CJ recommends? If preheating the pan is recommended, then the step of baking in a cold oven is not necessary?
There is no rising agent in a balloon. ;) (its simple the air expanding inside like a balloon)
Do you need to adjust things for high altitude?
I am so making these tonight... Thanks for sharing!
Making these now!!! Hope they turn out just as good as yours did.
Can I just say to all the crying ass english on this site, we kicked your ass in 2 world wars and we could do it again.
Thanks, but I'm pretty sure we were on the same side in the 2 world wars. Great, now they're going to call us fat and uneducated!
Me:Making these now!!! Hope they turn out just as good as yours did.
Edit: See below!
My pop-over's didn't quite pop-over. They're just like dense eggy muffins. Most of them had a dent in the top, and they didn't rise at all. What would be the best way to remedy this? More or less flower? Or could it have been my oven at fault? Thanks!
:End Quote:
I think i figured out mine, I used medium eggs, so i need to find out how many whole eggs and or whites and yolks. Any suggestions?
If you're having trouble, make sure your eggs are fresh.
I've just made these.. Added some cinnamon. Served it with nutella. Yummy! Thanks chef john!!
I was wondering if I can mix chives or some garlic .....are they still going to puff up....thanks....
Should work!
Awww Chef John, having a dig at us Brits in such a way isn't a very gracious opening to your recipe, many of us (like ME) are great fans of yours. Your comment on us... is just like many people outside the US assuming you guys all live on fried food and fast food, and of course that it just not the case, as your recipes so wonderfully show. Yorkshire Pudding as I know it is always cooked in a little butter, olive oil or vegetable oil... and I think boiled recipes died out with WW2. I love your channel <3
If all comments are approved by the blog author, why am I reading That America beat the United Kingdom in two World Wars?
So I could correct them! (see above)
Thank you very much for sharing this recipe and video. I made them this morning; wish you could see a picture of them. The entire family enjoyed them very much!
Going to try to make these today and fill with some Chicken Salad.
Great news! These add up to a mere 2... TWO!... points for Weight Watchers following the PointsPlus Program. I just put it through their recipe builder and now I can't wait to make a batch! Oh, and the fork on the crispy crust... it really did a job on my saliva glands!
I've just made these and they went down a treat. I should add that I am a Briton and I was serving these popovers exclusively to Britons. Said Britons were unanimous in their approval and a few wanted the recipe. However, while discussing the popovers, they did tend to refer to them as 'Yorkshire puddings', 'Yorkshires' and other variants thereon.
Thank you very much for the recipe.
Hellooo from Canada,
I'm choosing to stay out of this whole American v. British or Popover v. Yorkshire pudding or fat-n-fried v. bad-teeth-n-boiled debate (just like a Frenchman...OH BAM!).
Food is food. It's what I share with the people I love. What I call it simply doesn't matter.
But to the point: I made this recipe today and it neither "popped" nor "yorked". Like a few of the previous commentors, mine came out as dense, bland muffins. My oven is a Kenmore electric stove, it's only a year old, I tentatively doubt the temperature gauge would be losing its accuracy already (but hey what do I know?).
I did halve the recipe, so 1 egg with 1/2 cup each of milk and flour. Is that the problem? I made 4 (enter politically-correct term) from this amount.
I also saw a very similar recipe on allrecipes, and the author there emphasized that you can't overmix the batter. Would this be the culprit? Cause I did go kinda crazy with the whisk, ...a little whisk-y?
Alright, I've tried to include as much detail as I could. Hopefully Chef John or one of the lovely multinational readers here on the site can identify the guilty party.
Thanks a lot!
I bet it was the mixing!
A quick question about conversion..
1 cup of milk = 2,4 dl
1 cup of flour = 125 grams
Is that correct?
Hi Chef John
Thank you for the popover recipe. I made them twice and they are great. My husband and I love them love them. They are great and easy to make. I love those videos that you make it makes it easy to see how they are done.
I just made these and omg they are good!
I made these popovers tonight and mmm mmm mmm delish! Thanks for the amazing recipe. Blogged about it here http://junkbox57924.blogspot.com/
I'm amazed at how well these turned out! I was fully expecting a disaster.
On an unrelated note, could you give us your pumpkin pie recipe?
Popover or Yorkshire pudding the basic ingeredients are the same and traditionally popovers also used beef or pork drippings. The only difference is cooking from cold or a pre-heated pan. It seems to be a typical "take a recipe and re-name it" that many countries do...So basically it is a Yorkshire pudding AND a popover.. You say 'erb we say Herb... Because there is a Bl**dy H in it..
Hey Chef John,
Quick question: You said to bake these in a cold oven at 350 for 30 minutes. How long should I bake them with the leftover batter if the oven is not "cold" anymore?
It's 450, not 350, and I have no idea since this method must use a cold oven. I'd open door and let it cool before doing another batch.
I made these today and they came out wonderful. Yorkshire Pudding or Popovers, the aroma of it while it was baking was heavenly. I have never made these before and was really worried about the Yorkshire puddings/popovers being bland muffins like what the previous comments described but they had risen two folds. Thanks for the recipe! :)
I've failed ;_____;
mines is also a failure and didnt pop over :(
My popovers
I've been getting back into cooking/baking and was so happy to come across this site. I thought I would start with something simple and have always wanted to make popovers. This recipe is stupid simple and delicious. I followed the recipe exactly, the only thing I failed at was the oven temp - I set it for 450 but it only went to 430 which is why I don't think they popped all the way. But the popped and cooked enough to be fun and delicious. Great simple recipe, I'll make this many times over.
Any thoughts on how long to bake using a mini muffin pan?
cheers all!
The mini muffin pan worked wonderfully! They were done as the oven reached temperature :-)
I didn't watch the clock, was too concerned with watching them bake.
Hands down this is the best popover recipe that I've tried!
I did add lemon lemon extract (ok, so I spilled it in, don't know how much I used.)And these were unbelievably fabulous with pumpkin dip.
Thank you so much for posting!!!!
We run a pub in Suffolk, UK. We have two of the biggest USAF bases right on our doorstep and are frequented by USAF personnel for our traditional Sunday roast. I'll post my recipe in a minute but what on earth are these stupid (or stoopid) which ever version you like ;) comments on Chef John, I've never read one of these hid blogs before but give the man a break, yes it's very similar to a Yorkshire pudding mix but I can promise you, in the UK we have dozens of different recipes for Yorkshire puds, everybody's grandma had one! :). I quite like the idea of a sprinkling of a mature cheddar on the top. Anyway, my recipe that we use every Sunday is as easy as it gets: 1 cup each of eggs, milk and all purpose flour, sprinkle of salt and a little white pepper, thats it - equal amounts of eggs (usually 4 medium = 1 cup), flour and milk. You can use a regular vegetable oil if you wish but you need to get the Yorkshire pudding/muffin tin really really hot, I put mine on a gas burner till it smokes then add whatever fat/oil you are using - generally about a quarter inch, heat it some more then pour in the batter mix - I tend to go almost to the top of each cup with the batter then pop it into the oven. If you are going to eat them straight out the oven I would go for about 450f but in our case we have to make about a hundred in advance so have to go lower on the temp about 380 and cook them longer. At 380 they would be in for almost an hour at 450 it would be only 25-30 mins.
Anyway that's my version of yorkshire puds but I'm definitely going to try Chef John's Popover recipe! :)
Is there any reason a popover wont ... .pop over??
Generally, if you follow the mixture the only reason a popover wont rise is because the tin & fat aren't hot enough
And cook them near the top of the oven leaving enough room for them to rise
Hey Chef!
First time commenter, long time lurker and cooking enthusiast here.
Awesome! Really delicious.
I always wanted to try out something like a yorkie, but all that fat for which the recipes are calling for really was a turnoff .. This on the other hand was just what I was looking for.
This is the second recipe of your that I've tried and love. Next time I'll omit the cheese and drizzle syrup on it with a side of bacon.
Thanks for giving me something else to eat for breakfast that's ridiculously easy to make :)
Can pop over be eaten cold?
Can they be eaten cold, has anybody tried them cold?
Chef John, I wanted to thank you for your humor and all the great videos. Last night I was laughing so hard. It was incredibly therapeutic to read your zingers. Thank you! I'm learning so much from your videos too. Appreciate all the time and effort that must go into each one.
I just made half a batch in my little convection toaster oven. They were great! I lowered the temp a couple of times after I figured they'd risen completely. Aside from 2 sticking to the pan, they were perfect. I think the sticking was due to my using olive oil to grease instead of butter. Thanks again for the laughs and tasty recipe. They were fun (isn't everything that puffs in the oven?).
I made these and they are awesome. Crispy on the outside and soft and delicious on the inside. I added a dash of garlic powder to mine and ate warm with some butter. I was in heaven. :-) Thank you Chef John. All of the recipes I have tried from you have come out perfect.
I made these last night and served them with beef roast and the good chefs "fondant potatoes." The whole meal was a success! The potatoes were everyone's fave, and I'm all like........ya but look at how huge the popovers are, whatevs, there were none left at the end of the meal. But wait....they did love them because I was asked to make some more for breakfast! I filled them with fresh berries, whipped cream and dusted with confectioners sugar, sooooo yummy. Anyways...(Ellen) they were awesome both times. Cold oven, 450, 30 min no worries. Pop that popover pop pop that popover! (2 live crew) hahaha. Just had to! Thanks for another great recipe chef
I made these last night and served them with beef roast and the good chefs "fondant potatoes." The whole meal was a success! The potatoes were everyone's fave, and I'm all like........ya but look at how huge the popovers are, whatevs, there were none left at the end of the meal. But wait....they did love them because I was asked to make some more for breakfast! I filled them with fresh berries, whipped cream and dusted with confectioners sugar, sooooo yummy. Anyways...(Ellen) they were awesome both times. Cold oven, 450, 30 min no worries. Pop that popover pop pop that popover! (2 live crew) hahaha. Just had to! Thanks for another great recipe chef
First recipe I tried from your blog, Chef John and they went amazing. Filled my kitchen with that tasty smell and we had to fight ourselves not to eat them all at ones.
Thanks Chef John!!!
Greetings from Germany
If I used greasy meat drippings (or lard) instead of butter, would this be a Yorkshire Popover?
Dear chef
Pop overs not popping, in fact they were down right doughy, any suggestions?
So ... what happened the next morning with the leftover batter?
I've been successfully baking "American Popovers" for years using a very similar cold oven recipe from an old Williams-Sonoma catalog. In my experience, the eggs make all the difference: big fresh ones are best, but if you're working with older, smaller eggs, just beat in another one -- that's the rising agent that makes them "pop". (Also -- a thinner batter will usually go higher than one that's too thick.)
For a less goo-ey interior: when you think they're done, poke them a few times with a skewer,turn off the oven and put them back in for a few minutes to release the steam inside.
I'll stay tuned for your comments on the above, Chef John! In the meantime, I'll be making another batch to serve up with a nice, spicy Chili!
I have made these a few times and they have turned out great each time. I do think they are better if you pierce them when you pull them out of the oven.
Chef John it would be great to see you do a hot oven version. While I love the the cold oven method, sometimes I would like to make popovers but my oven is already hot from cooking something else.
Thanks for a great recipe.
Chef, the issue is how fat your oven heats. I tried these. After the 30 minute time frame the oven was not even at 400 degrees and the popovers clearly under cooked. At 40 minutes they were golden brown and well risen. Took them out and they immediately collapsed. I think you should have time these by how many minutes after the oven reaches 450. I'll try again and bake until they look right.
Chef John, definitely no Gas Face going on with this recipe. Simple and tasty, as always!
I have just baked those. A little more pecorino cheese and some black pepper. Amazing for going down with some beers.


text:
Only goof up with this cake happened when I poured the icing on top.I felt the rum icing was too thick and added a drop of milk.As soon as I poured the icing on top,it started curdling.My bad.It tastes awesome though,big consolation for the lack of pics of the whole cake!
Roasted Banana Rum Cake
Butter - ¼ cup
Sugar - ¾ cup [I used Brown sugar]
Pour batter into prepared pan
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely.
- I halved the original recipe but used the same amount of bananas hence used 1 egg in place of 2.
- I substituted buttermilk with yogurt and the texture of the cake was very light and fluffy,unlike the dense texture which is normally associated with cakes of this kind.
- Follow the recipe as is for the rum drizzle and it might not curdle.I added milk at the last stage and believe that's the reason for the curdling.
Sending this to Sonia of Dinner Recipes from Sonia's Kitchen who is hosting Celebrate Sweets-Cakes this month,an event originally started by Nivedita.