Concetta's Closet is Looking for Models!

With some recent events (models moving, starting college, etc) - I have been put in the position of needing to hire on a few new models.

While I know that modeling for little old me isnt anything glamorous or anything - its fun!

Plus, there are so many perks (to be discussed later)

Here is what I need from you:

• be polished, stylish and put together

• be a size 4 or smaller (this has nothing to do with being a size-ish, but more so because its easier to pin larger clothes to a smaller model - rather than hiring several models for every size of clothing)

• be a seacoast NH area resident

• be available one day a week - during daytime hours - for at least 2hr

• be dependable, reliable and serious (this is a paid freelance position - you will also have access to all photos if requested as well as a shop discount)

• love vintage, love style, love vintage style!

• Please send me a message via facebook with the following information

- Name

- Age

- Location

- Height/Measurements (Bust/Waist/Hips)

- Prior Modeling Experience (none is necessary, but if you have some, lemme know!)

- Anything else youd like to add :)

There are THREE model slots open - I need to fill all three in the next week or two.

THANKS!

Off the Vintage Subject - Muffins!

Its a crappy rainy (VERY rainy) day here in New Hampshire, so the domestic goddess in me decided to bake and cook.  I cant help it, its in my blood. 

With the abundance of wild blackberry bushes in my backyard, I was trying to think of something neat to do with them, besides put them in cereal and oatmeal.  I came across this recipe on the Two Peas and Their Pod Blog. (be sure to check it out, so many amazing recipes!) - It seemed pretty easy - but when I bake from scratch, it often turns out bland and boring.  But I gave it a shot.  Here are the ingredients:

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 2 lemons
1/2 cup unsalted butter, at room temperature
1 cup ricotta cheese (whole or low-fat is fine)
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blackberries
Turbinado sugar-for sprinkling on muffin tops

(NOTE! - make sure to leave some batter after you fill the cups - to cover the berries.  I forgot and had to improvise by pushing them down into the cups)

 I think my vintage ice cream scoop was too big, because I was only able to get 10 muffins out of the batch..

They POOF pretty big!

All done!  Golden brown and very light and airy!

Of course, I had to taste them - they are AMAZING!  The lemon really adds the perfect taste - and the ricotta makes them so light!