Secretary Schafer

Secretary of Agriculture Ed Schafer spoke this morning at the Tufts Friedman School of Nutrition Science and Policy. Students and faculty asked questions on issues ranging from biofuel production to nutrition policy.

Schafer, the former Governor of North Dakota, has clearly made biotechnology, and agriculture research more broadly, one of his priorities. Much of his talk was devoted to putting his goals for U.S. policy in the context of the recent trends in global food prices-- the increased consumption and demand for meat in developing nations, diminishing grain stocks, and other "grim news broadcast in the headlines today."

These current conditions let the Secretary outline his beliefs that increasing yields will be the most important future goal for countries around the world in order to meet growing demand. In this vein, Schafer expressed his hope that every country in the world will be able to use genetic modification to increase their yields. He seemed dismayed at the "problem of some countries worrying about" genetic modification of their food supply and pronounced that it is "time to not allow political and social issues to run the show" in lieu of science. "Focusing only on risks and not benefits is the riskiest" said Schafer.

One interesting question about the difference in policy needed to address global food shortages and obesity in the U.S. led Secretary Schafer to mention his visit to a food bank earlier that morning where he was able to "go and touch hungry people." He indicated that both the Food Stamp Program and school lunch programs are working to provide healthier food. He recognized the problem of availability of fresh, healthy food faced by many urban residents--a problem for which he admitted he does not yet have a solution.

In addition to a lengthy discussion and several questions about government incentives for biofuel production and the shift from corn-based ethanol to cellulosic, the Secretary highlighted the "new" dietary pyramid and efforts to place it on packaged food labels.

Other questions fielded by the Secretary were about rotation of lands out of the Conservation Reserve Program and the implications for animal health and resource utilization of Confined Animal Feeding Operations.

Overall, Secretary Schafer presented a broad picture of the scope of USDA policy without any particularly surprising perspectives. Although the remarks were billed as being about the farm bill and food safety, he had little news on the preliminary Farm Bill deal reached among Congressional leadership last Friday. It is expected that a final deal will be reached in 1-2 weeks, precluding the need for an extension of the 2002 Farm Bill.

If you attended today's talks, please feel free to share your observations.

Tapas: Egg quail on Sobrassada Toast

Special dressing: Life is Life from Hermes House Band (turn player on)

Mallorca is one of the three islands in front of Catalonia and Valencia soaked in the Mediterranean sea. It's such a beautiful land! The inner villages are magical and their streets and people seem to be from another time, the beach villages are shinny and lightfull... Oh, what a place! Peter from Souvlaki for the Soul has also been in Mallorca... tell me Peter, did you have a taste of sobrassada?

This Island brings me back such nice memories... I was young and naive and my boyfriend at that time was in the island doing the military service. I travelled there every time I could (only half hour plane), we explored the island avoiding the tourist routes. We were lucky to have some friends living there and they showed us all the paths leading to wild and lonely beaches were we could run and swim nudes and free! Aaawwhhhhh... sooooooo nice!

If I had to choose 5 things from the island, I would take: the blue transparent sea waters, the herbs and salt summer breeze smell, the sweet memories of beaches and old stoned watchtowers, the ensaimada and the sobrassada.

Sobrassada is a typical sausage from Mallorca, tasty and different from all other pork "sausages" like could be chorizo or salchichón (if you want to know more, follow the previous link). Its texture is softer and perfect to spread over toasted bread; so here comes today's Tapa:

* Preheat oven at 150ºC.
* Slice your bread, take some of the sobrassada and spread on top. Place on a middle rack and heat until sobrassada softens more.
* Meanwhile fry in some olive oil the egg quails.
* Take the sobrassada toast out of the oven, place the fried quail egg on top and some sea salt over it.
* Eat while is still hot.

I bet you will love it if you taste it! My friends at La Tienda have some for you!

Just in case you are wondering about that old boyfriend of mine... no he is not my husband... in one of my trips and stays back in Barcelona he met a girl in Mallorca, fell in love with her and married her!!! Life is Life!!!!

This song goes so well with those memories because it was a hit back then and also it shows me that all Life experiences are for good... in the long run! Back then I cried and cried for days! But now I know I wouldn't have been happy like I am now :D

I'm submitting this post to Elly's blog: Elly says Opa for her Eat to the Beat Event. You still have time to submit your entries until June 30th, just have to find a connection between a recipe and a song, go to Elly's and see the exact instructions!

Bacalao al Pil Pil - Pil Pil Codfish

Special dressing today: Twist and Shout... you need to shake it, baby!!!

Hey, I'm not posting about Catalan food today!!! This dish is typical from the Basque Country (Northern Spain) a beautiful place to live, with wonderful landscapes, fantastic people and the best food! Culinary traditions are embedded in the Basque culture from ancient times and the result of such vast experience shows in their exquisite food and recipes. The nearness of the Cantabric Sea and the prolific land they inhabit are the basic ingredients for a rich and flavourful cuisine!

A twentieth-century feature of Basque culture is the phenomenon of gastronomical societies (txoko, "corner" in Biscay), food clubs where men gather to cook and enjoy their own food. Until recently, women were only allowed one day in the year.

I'm sending this dish to my foodie friend Ben from What's Cooking? He has a special place in his blog dedicated to foreign dishes and food culture. Please follow the link to see What's cooking, World? And find more interesting and exotic meals.

Back to the codfish, this is such an easy recipe... with a few ingredients and a great result! Here is what you need to impress your guests!

Go and buy the salty Cod or get it desalted. To know about the desalting process, follow this link.
•Ingredients for 4 servings: 4 large pieces of desalted codfish (snout is the best part for this fish), 6 garlic cloves, 2 or 3 red hot peppers, 2 cups of extra virgin olive oil, salt and black ground pepper (to your taste), 16 green fresh asparagus.

•Once desalted, press with kitchen paper so that all the water leaves the fish (very important step).
•In a big sauce pan pour the olive oil.Cut in thin slices the garlic and throw in the sauce pan at medium/low heat. Throw the red peppers too. When the garlics are golden, place in kitchen paper to leave there the excess of oil.
•Place the codfish in the pan and cook at medium/low heat for 5 minutes (skin should be down). Take 2 thirds of the oil outside the pan and reserve in a recipient.
•Shake the sauce pan while cooking and you will see that a white sauce starts showing, when the cod is cooked (total maximum 8 to 10 minutes, depending on thickness of the cod), reserve over kitchen paper.
•Keep on shaking the sauce pan to get the oil emulsionated and add some more of the one you reserved. You can also get the help of a strainer to do so. When you get a thick texture, the sauce will be done.
•Fry the asparagus in a few drops of olive oil (different pan) and add some sea salt on top.
•Present the dish with the pil pil sauce, the codfish, the garlic and red peppers on top and the asparagus too. ENJOY!!!



Get Power Point recipes and pictures.

Going to Barcelona

I'm away April 26th - April 30th.

I just wanted to let you guys know that I'm going to go to Barcelona, Spain tonight.

I will stay there for 5 days, that means I'm gonna come back on next Wednesday.

Unfortunately I dont have the opportunity to go online or check out any blogs

because I'm going with my home room class, so we wil be on track a lot.

I hope all of you will enjoy the weekend.

:)

ps: i will take a lot of pictures in barcelona for you.

Pork Feet and Snails with Hot Sauce

There's some Spanish words which have gone further than expected... as for example: pata negra, I'm sure you all know what it means. Pata is foot and negra means black, the colour of our Iberian hoogs, a sign of quality! The best ham you can get comes from hoogs with black feet and a couple of weeks ago, I went to my favourite shop in Barcelona to get this one. Manuel kindly offered the hoog's foot to me.

And since I was there, I couldn't help buying some Reserva Iberica Ham... as soon as I set it on my kitchen table... 10 minutes after and it's gone!!!! Now you see it, now you don't... Magic! MMMmmm.

Even Barack Obama likes it! See him having a taste of Pata negra Iberian Ham and wondering why this has been forbidden in the States for so long! The link will take you to the Washington Post article.
We eat all from the pork: from its feet to its tail! I use the feet to make my meat broth and the tail too, but there's so many other ways to cook them. Today we will have a "down to earth" meal: Pork feet and snails. Wash your hands and get ready for the Feast!!!

Get the Power point recipe and images.

Ingredients for 4 servings Snails: 1 kg of snails, 1 garlic head, 100 grs of cured ham, 100 grs of bacon, 350 grs of onion/garlic and tomatoe sofrito (this time I bought a tin with a good one), 3 springs of fresh thyme, 1 spring of fresh rosemary, 1 bay leaf, 3 red hot chilli peppers (or 2 if 3 is too much), 2 glasses of water (snails cooking) and 1 of white dry wine (snails cooking), some springs of parsley, 5 toasted almonds, 5 toasted hazelnuts, salt and olive oil.

•First of all, clean throughly the snails many times under tap water. Rub their shells and make sure nothing keeps adhered to them. The snails that don’t come out their shells should be placed in hot water, if they still don’t come out, discard. Once clean, put them in a deep casserole with cold water covering them and turn on the heat the lowest possible. When they start to feel the warmness, they’ll try to scape and will come out of their shells. When the water starts boiling their body will be out and that makes it easy to eat them. Let them boil only one minute. Rinse.

•Start the sofrito with the olive oil, the cured ham and bacon. When they change their colour, add the onion, garlic and tomatoe (1 big onion, 1 garlic clove and 6 tomatoes grated). Cook it until done.
•If you buy the sofrito in a can then have it for 5 minutes, if you do it yourself cook at medium heat until the tomatoe gets dark and oily.

•Add the snails, the thyme, the rosemary, the bay leaf, the 3 red hot peppers, the garlic head and stir for 1 minute.
•Add the water and the wine, some salt and simmer at low heat with the cover on. Cook for 1 hour. 5 minutes before it’s done, add a dressing with the smashed almonds, hazelnuts, 1 garlic clove and parsley.

•Ingredients for 4 servings (pork feet): Ask your butcher to cut the pork feet as seen in the pic. You will need 4 feets, 1 garlic head, 1 bay leaf, a small bunch of black round pepper (12 balls) and water.
•Place the feet in a casserole with all the ingredients and cover with water. Turn heat on and have it very low and covered until the feet are done. It will take aprox 3 to 3 1/2 hours. Take the bones away and place inside a round object to get this timbal shape.

•Present with some snails, some sauce on the feet timbal and a spring of rosemary on top.
•I had some problems with the round feet timbal shape. Next time instead of taking the bones out, I’ll coat the feet in flour and fry in olive oil. It won’t be so easy to eat, but I think it will improve the dish. This one was spectacular though :D

I'm sending this recipe and first pic. to Jugalbandi to their month's Click Event: Au Naturel

What are you calling a food desert?

Does a healthy local food environment require a major brand-name supermarket? Does a neighborhood without such a supermarket automatically deserve to be called a "food desert"?

I considered these questions on a long walk here in Boston from my office south of Chinatown through the South End to a meeting in Roxbury last week. The store with the mural reminded me of the local markets I loved growing up in DC. Often Hispanic-owned, they were heavily used by White and African American neighborhood residents also.

The Super 88 Markets here are Asian American owned, but they also market effectively to Haitian and Caribbean immigrant communities.

If a neighborhood can be a "food desert" then this vegetable stall (below) on a back street can be a "food oasis."

A graduate student once asked me for advice on a study he was doing of the supermarket desert in the Northeast Kingdom region of Vermont. I think of the fresh fish and vegetables I bought last Fall at a farmers' market in St. Johnsbury and cooked for old friends who had gathered to go biking in the hilly woods near there. If this part of the country is a supermarket desert, does that mean the remedy is necessarily a supermarket?

It sometimes seems to outrage my students when I ask if the retail environment for low-income communities in the United States is so bad and whether larger stores would improve it. I don't know the answer to my own question. But I do distrust assessments that seem to stack the deck in favor of finding a "desert" by defining too narrowly what type of large retail qualifies as adequate.

Sant Jordi - A beautiful Catalan tradition

Today the main ingredients of this post will be a dragon, a princess, saint George, a rose and lots of books.

It's one of the most beautiful traditions we have in Catalonia: Sant Jordi. According to popular tradition, Sant Jordi was a Roman soldier and was born in the 3rd century in Capadocia in Turkey. This Saint, who was under the orders of the emperor Diocletian, refused to carry out the emperor's edict to persecute all Christians and for this reason he was martyred and decapitated by his companions. In the eastern part of the Roman Empire, he soon became venerated as a martyr and shortly after this, fantastic stories related to him began to appear.

The exploits of Sant Jordi and the Dragon became popular throughout Europe around the 9th century under the name of "Golden legend" and were compiled by the archbishop of Genoa, Iacopo da Varazze, in 1264, in the book 'Legenda sanctorum '. In this version, however, the exploits took place in Libya.

The most popular legend in Catalonia about Sant Jordi tells that at Montblanc, in Conca de Barberà, there was a terrible dragon which viciously attacked men and beasts. To pacify it, lots were drawn and a person was chosen to be given as a sacrifice to the monster. One day, the misfortune fell on the king's daughter, who would have died in the beast's claws if it had not been for the arrival of a handsome knight who challenged the dragon and killed it. A red rose bush was born from the dragon's bloody stained earth.

This same legend, although with slight variations, is told as a popular legend in England, Portugal and Greece. (source: Generalitat de Catalunya).

Also, this same day there was a tradition to celebrate lovers' day and the Generalitat Palace was open to the public and would offer all women in town a red rose. This tradition goes back to the VIII century and nowadays you (girls) can still go there and get your rose.

On 1926, "The day of the book" was instated and here in Catalonia the 23rd of April was the chosen day.

So, today we, women, give a book to our sweetheart and he gives us a rose ♥♥♥. Even though is not a bank holiday, everybody is on the streets buying books and Roses in Paseo de Gracia or Ramblas (Barcelona city). All book stores have their stands on the streets and the air smells of roses and spring all over the city.... Aaaawwwhhh! So beautiful!!!

If you want to spread the tradition, follow the link and send a rose to your lover!

Girls here you have a rose for you. Red from passion. The passion you put in all your posts!!! Keep it up!
And boys, here you have some books' recommendations:

Carlos Ruiz Zafón is a Catalan writer famous world around. He is now living in the States. His book "La Sombra del Viento" (The shadow of the Wind, in english) was the biggest success ever! If you still haven't read the book, go and buy it. I highly recommend it to you.
Some days ago he launched his new book: "El juego del Angel". This book will be my choice for this year's Sant Jordi. Amazon link.

Both books' stories take place in Barcelona and if you don't know the city and want to learn a bit about it, then.... read this guy! The story will seduce you from the first page to the last :D.

I could go on an on talking about books but then this would be too long and I have to get going to the kitchen for my post on Friday and lunch today: Peus de porc amb cargols - Pork feet with snails... a delicious catalan dish.

Have a Happy Sant Jordi♥♥♥

Kidada for Disney Couture

I bet you have already seen that gorgeous picture of Nicole Richie before.
I thought she was wearing cute jewelry, but never found out who made it. Yesterday I did. By accident.
The picture actually shows Nicole presenting the 2007 Collection of Disney Couture. The designer of this fabulous looking jewelry is Kidada Jones, who got inspired by all the Disney stuff for litte kids.
But her bracelets, rings and necklaces aren't childish at all. Kidada created amazing pieces with little dangles showing different belles like Cinderella, Tinkerbell or Snowwhite.
I especially love the Wrap Bracelets (Nicole wears one in purple), which you actually can unwrap and use as a necklace. I picked out a few items to show you how great they look and where to buy them.

Nicole wears:

Left: Name Disney Magic Castle Pendant, Descrption Swarovski Austrian crystal /Gold plate Price 80 $ / 50 €, Buy it here.
Attention: Hurry up, only 4 ones are left!

Right: Name Cherry Blossom Wrap Bracelet, Description 14k yellow gold plate base metal /braided leather wrap, Price 125 $ / 78 €, Buy it here.


Left: Name Tinkerbell Bangle Bracelet with Dangles, Descrption Swarovski crystals / gold plated, Price 73 $ / 45 €, Buy it here.

Right: Name The Bambi Bangle, Description bronze Swarovski crystals / 14K gold plated / multi colored pave Swarovski crystals on Bambi / 14K gold plated mushroom charms, Price 90 $ / 56 €, Buy it here.


Left: Name Tinkerbell Leaf Bracelet, Descrption 14K gold plate / braided silk /Swarovski Austrian crystal, Price 40 $ / 25 €, Buy it here.

Right: Name The Castle Charm Bracelet, Description charms: poison apple, mirror, Dwarf, the Wicked Witch's crown, castle, gold bars /14K gold plated, Price 35 $ / 22 €, Buy it here.


Left: Name Tink Treasure Chest Ring in Cream, Descrption cream enamel /14K yellow gold plated / Swarovski crystals under lid, Price 36 $ / 22 €, Buy it here.

Middle: Name Magic Castle Ring, Description Swarovski Austrian crystal /Gold plate, Price 50 $ / 31 €, Buy it here.

Right: Name Tinkerbell Scull Ring, Descrption 14K gold plate /Swarovski Austrian crystal, Price 38 $ / 23 €, Buy it here.


Left: Name Princess Wrap Bracelet, Descrption 14k yellow gold plate base metal /braided leather wrap, Price 125 $ / 78 €, Buy it here.

Right: Name Pocahontas Wrap Bracelet, Description 14k yellow gold plate base metal /braided leather wrap, Price 110 $ / 69 €, Buy it here.



Kidada Jones, Jasmine, Nicole Richie.

Nicole Richie's New Style

Since socialite Nicole Richie gave birth to her daughter Harlow, she kind of develops a new style which i really love. She starts to wear a lot of oversized and baggy shirts with skinny jeans, leggins or tube skirts and never leaves her Balenciaga bag at home. I also noticed she wears high heels more often now. Her new favorite accessorie is a golden diamond necklace, showing the letter H which definately stands for Harlow. What do you think of Nicole's outfits below?


Left: Sunglasses Anglo American heart-shaped Sunglasses in red, Shirt Rick Owens, Jacket Alexander Wang Cropped Leather Jacket, Skirt Rick Owens, Shoes Havaianas Top black flip flops, Bag Balenciaga City Bag, Phone Blackberry.

Right: Dress Rick Owens, Sunglasses Christian Dior Vintage Lucite, Bag Balenciaga City Bag, Shoes Havaianas Top black flip flops, Necklace Jennifer Meyer Yellow Gold And Diamond Letter Necklace, Phone Blackberry.


Left: Shirt Michelle Mason grey Rayon Stretch Jersey Racer Back Top, Jeans Jet, Bag Balenciaga City Bag, Shoes Balenciaga Peep-Toe Sandals, Necklace Jennifer Meyer Yellow Gold And Diamond Letter Necklace.

Right: Shirt American Apparel Unisex Tri-blend Short Sleeve Deep V-neck in grey, Necklace Jennifer Meyer Yellow Gold And Diamond Letter Necklace, Shoes Balenciaga Peep-Toe Sandals, Sunglasses Chanel 5018.


Left: Sunglasses Anglo American heart-shaped Sunglasses in red, Shirt AA Tri-Blend Rib Lightweight Raglan Pullover, Bag Balenciaga City Bag, Jeans JBrand, Shoes Havaianas Top black flip flops, Necklace Jennifer Meyer Yellow Gold And Diamond Letter Necklace.

Right: Shirt Nation Ltd. Karen Burnout Tee, Jeans Jet, Bag Balenciaga City Bag, Shoes Christian Louboutin Yoyo Slingback in yellow, Sunglasses Dior Glossy, Necklace Jennifer Meyer Yellow Gold And Diamond Letter Necklace.


Left: Dress Vintage, Sunglasses If anyone can ID them, please write a comment, Necklace Jennifer Meyer Yellow Gold And Diamond Letter Necklace.

Right: Dress MiuMiu Cotton Babydoll Dress, Bag MiuMiu Collection SS08 , Shoes Christian Louboutin Sometimes Lace-up Sandals, Necklace Jennifer Meyer Yellow Gold And Diamond Letter Necklace.

U.S. Food Policy TV (episode 3): Interview with Mark Winnne

This week, I spoke with Mark Winne, former director of the Hartford Food System and author of the recent book, Closing the Food Gap: Resetting the Table in the Land of Plenty. The book stands out for its integration of environmental and anti-poverty themes.

Mark speaks plainly about tough lessons learned. He describes the growth of the emergency food system in stark terms. Similarly, he tells of working on a non-profit food cooperative in inner-city Hartford that failed, while later public-private partnerships to recruit for-profit supermarkets thrived. He ends by discussing the growth of food policy councils, including a recent proposal to establish a Massachusetts Food Policy Council.

Love Potion # 10! - Event. Week's diet recipes

Spring is here
and your love is near...
take this #10 potion
and get yourself in motion!!!

Poetry is not one of my hidden qualities, he he :D. But maybe I should mention that I prepared the potion this weekend and both my husband and I liked a lot... the freshness of the fruits, all of them aphrodisiacs (except the orange), our garden mint, the exotic cardamom, the cava and the brown sugar... we are bewitched!!!

This is my entry for the Fantabulous LeftoverQueen's Monthly joust!!! ... Really? You still don't know about her? I can't believe that... just follow the link and get a deep splash into the most creative recipes in the blogosphere :D

And now... do you have a date? Are you craving for some fresh and innovative soft summer drinks? Get your brain working, like I did with mine (totally invented recipe) and have a dip in spring/summer flavours!

Special dressing: The Searchers - Love potion number 9.
Photo published at Tastespotting!

Ingredients for two servings #10 love potion: 1 Mango, 3 oranges, 4 fresh mint springs, 15 cardamom seeds, 200 grs of strawberries, a spurt of wine vinegar, a sprinkle of black ground pepper, 4 table spoons of brown sugar, 50 grs of cava or champagne and 1 liter of water.

First.- Boil 1 liter of water. When it starts boiling add 3 cleaned mint springs, 2 brown sugar table spoons and 15 cardamom seeds. Let it boil for 5 minutes. Turn heat off. Keep infusioning for 10 minutes and cool down. When cold, place in a triangle-shaped plastic ice cube, add one mint leave in every compartment and have in the freezer.
Second.- Clean and cut in pieces the strawberries, place in the fridge inside a bowl with a spurt of wine vinegar, a sprinkle of black ground pepper and 1 table spoon of brown sugar. Have them in the fridge overnight. Place in a recipient and mix with the help of a food processor. Add the juice of one orange. Mix and insert in a stick-shaped plastic ice cube. Place in the freezer.
Third.- Place the mango (peeled) and the 2 oranges juices in a food processor. Mix. Add 1 table spoon of brown sugar, 50 grs of cava or champagne and mix well.

Serve in a tall glass the mango juice, add a couple or three strawberry sticks and 1 or two cardamom and mint ice triangles... and get ready to seduce your lover ♥♥♥. Enjoy :D


Now, concerning Weight Foodie Crusade diet recipes for this week...
find them hereunder. I don't give much details because you can make them following your own taste and measures. The power point has the measures information you need to perform the meals. As soon as I can I will post about 3 or 4 of the recipes I mention in the diet. These will have all details, pictures and measures.

View Upload your own

Head bands

Head bands are a must-have this summer! You get them in every size and color or you can even wrap your scarves or nacklaces around your head. You can do anything with them. Just try to wear them across your forehead to go for the hippie look or regularly pulled back over your bangs.
I didn't want to post standart photos of Nicole Richie or MKA Olsen wearing them, because almost everybody has seen them pulling off head bands. For this reason i searched around the internet for real girls having them on and found some pretty good pictures on thecobrasnake.com. Get inspired!

Let's start off with the plain wide head band. This girl wears hers across the forehead in combination with black nailpolish and in contrast to her light blonde hair.




This one is actually my favorite. The head band looks very self-made. Just buy some fabric or elastic strings and braid them together. It's so plain but so beautiful.




This gril is definately going for the flowery hippie look, which matches blond hair perfectly. You can buy these head bands prefabricated in stores or just take a simple head band and a hair clip with a fake flower on it and clasp it together. These things are avaliable at H&M for a few bucks and actually look like haute couture!




This is for the ones of you who want to make it pretty easy. Just ask your daddy for a cord, I'm sure he has one in his hobby room. Tie it together on the ends and you are ready to go!




Here's another self-made hairband. This girls works it with braided hair streaks and prefers a light shine of metallic in on her head.




I really love this head band, too. It is made out of feathers and really expensive if you buy it in store. BUT you can also make it your self. Look out for a bunch of really long feathers, like peacock feathers for example. Maybe you remember that you already braided flowers into a head band when you were younger, so that's exactly how it works with the feathers. First you have to start off with three feathers and start to braid them. Add more and more feathers until you got a long strap. Attach the ends with some yarn.




Here you can see a silver one that really pops out and works good with red lipstick. You can buy the same head band at H&M for about 5 $ / 3 €. They are avaliable in every color, I personally have the purple one.




Wow I love this idea. These head bands are made of raccoon tails. You can get them at a fabric store or on ebay as a key chain. Just sew a few together.




Here's another standart head band. Also from H&M for around 5$ / 3€.
It's perfect to get started and try out if a head band looks good on you.




Now this is the classy look which also Nicole Richie prefers. This girl uses a Chanel scarf as a head band. Be carfeful and don't wear outstanding clothes with it, it might look too overdressed. Just pick a plain shirt and some cute jeans.