SURPRISES DURING ART BASEL MIAMI 2019

https://trashfashions.com/2019/12/13/art-basel-week-2019/

I loved it when a Persian woman from California approached us with her husband and they both started to shop right off our bodies. They were on vacation and at that moment when we walked by, they  were  sitting and taking a rest from touring the Miami art scene.

We were all dressed up in Trashfashions designs, my husband, my friend

and myself,  walking, laughing and connecting with people in and out of the many art fairs that for one week Miami has to offer around Art Basel.

I had some of my designs showing successfully at Aqua Art, but since I can not stay still, we did some GORILLA marketing and walked all over South Beach in a happy-go-lucky mood…. and I guess we were at the right place and at the right time… and it was right at the exit of Scope that the biggest transaction happened with actual dollar bills!!! and with that, we called it a night and hit the road back home with a quick good bye to Miami.

I’m on it with new Trashfashions creations for 2020 visions

Blue Plastic Earrings... always one of a kind..

LAST TRASHFASHIONS SHOW..

Welcome to some images of the Last Trashfashions Show!!! 

LAST TRASHFASHIONS SHOW

Creating More With Less

Creating more with less... by www.Trashfashions.com

AIDANA BALDASSARRE

My Husband the Model

My husband the model.. how is that for a business plan? Marry the Model- dress him up on recycled materials!!!

Ayurveda- ancient food modern times

INGREDIENTS

1/2 cup basmati rice
1 cup mung dal (split yellow)
6 cups (approx.) water
1/2 to 1 inch ginger root, chopped or grated
A bit of mineral salt (1/4 tsp. or so)
2 tsp. ghee
1/2 tsp. coriander powder
1/2 tsp. cumin powder
1/2 tsp. whole cumin seeds
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
1 pinch asafoetida (hing)
Handful of fresh cilantro leaves
1 and 1/2 cups assorted vegetables (optional)

PREPARATION

Add 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes. 

While that is cooking, prepare any vegetables that suit your constitution. Cut them into smallish pieces. Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer.

In a separate saucepan, sauté the seeds in the ghee until they pop. Then add the other spices. Stir together to release the flavors. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture. Add the mineral salt and chopped fresh cilantro and serve.

Day #12 and let's keep the challenge going with more pink transformations...

Day # 12 and the challenge continues... with more pink/ magenta!!!