Monthly Archives: November 2012

Why I love vintage

I have been an op shopper for as long as I can remember. My friend Stacey and I would scour the op shops in Launceston for polyester striped shirts, grandpa pants and crazy jackets. I am proud to say that I still wear some of the things I thrifted while I was a teenager.


MC Escher coat bought years and years ago at a Launceston op shop.


Maroon wooly from a hundred years ago (it’s the perfect cropped length), red and black wool pencil skirt from the Red Cross op shop on Brunswick Street.

While I find most of my pretties in vintage shops not op shops these day, I don’t mind. I still love the thrill of the chase, not knowing what I will find (and if it will be in my size and if I can afford it). I also like not being dressed the same as anyone else!


Asian Princess dress bought years and years ago at a Launceston op shop.

I like knowing that the clothes I love have been loved before, and that no factory (recently) spewed out noxious gases to make the vast majority of the things I wear.


Washed vintage scarves, all in a row.

I love my vintage dress collection, I now have over 40. I’m not sure whether to be proud or ashamed at this! I have a couple of early gems from the 40s and 50s, but the majority are gorgeous numbers from the 60s through to the 80s. I love them for their awesome bright prints and easy to wash and wear fabrics!


This 1970s number was bought at Clara Fox, found unworn, still with the tag on!

So my friends, go forth and hunt down some pre-loved bargains! The planet will thank you!

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Bananas + coconut = pancakes

Banana coconut pancakes
Adapted from Delicious – Quick Smart Cook
Makes 8 small pancakes, the perfect breakfast for two

2 eggs
3 bananas, one for mashing, two for slicing
1/2 cup coconut milk
1/3 cup brown rice flour
1/4 cup buckwheat flour
1 teaspoon baking powder
creme fraiche and maple syrup for serving

Mix the eggs, coconut milk and mashed banana in a bowl until combined. Add the flours and baking power and whisk. Spoon two tablespoons of batter in a hot pan for each pancake.

Serve with sliced bananas, creme fraiche and maple syrup. The creme fraiche is well worth hunting down (Bulla do a good one), but yoghurt would make a satisfactory replacement. Don’t scrimp on the bananas!

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