Connally McDougall Design
“You have to love fashion and design with all of your heart, because it doesn’t pay you first. I’m learning about trust in my passion, as I just emptied my accounts to cover rent and am relying on the food bank to get groceries. This is all for passion and love. The opportunity to show in Beijing (and now possibly at NY Fashion Week with my upcoming Spring Collection) is massive, yet currently unobtainable. When I doubt that this path is right, because it’s depleted every resource behind me, I have to have faith that something miraculous will happen, and each of you is a miracle in my journey. It would be cheaper to use sweatshop-produced fabrics. It would be cheaper to have everything made in China, but isn’t it time we put our wallets where our hearts are? Thank you each so much for your support. I’ve given everything I have for this and cannot thank you enough for every dollar you’ve each contributed to make a stand for ethical clothing. Please continue to share and support this vision.“
There is nothing better on a sunny day than some fresh salsa!
- 1/2 pint cherry tomatoes, quartered
- 1 green onion, sliced thinly
- 1/2 jalepeno pepper, seeded and chopped finely (optional)
- 1/4 green pepper, chopped finely
- 2-3 Tbsp fresh cilantro, chopped
- Sprinkle of salt
- Juice from 1/2 a lime
Mix all together in a small bowl and serve with your favourite Mexican-inspired dishes!
Connally McDougall at Vancouver Fashion Week FW 2014.
One of the most strong, beautiful and cohesive collections of the week. I could watch it again and again and again!
Need a quick Sunday dinner? This soup is hearty, full of flavour and takes less than 30 minutes to make!
- 1 Tbsp cooking oil
- 1 small onion, chopped
- 1/2 red bell pepper, chopped
- 2 carrots, sliced
- ~1/2 pound of sausage (pre-cooked), sliced
- 28oz can whole tomatoes
- 3 C vegetable broth
- ~1 C cooked rice
- 1 Tbsp chili powder
- 2-3 tsp Sriracha sauce
- 1 bay leaf
- Salt & pepper to taste
In a large soup pot, saute the onion, bell pepper and carrots in oil for 4-5 minutes. Add sausage and sauté until lightly browned. While sauté-ing, put the can of whole tomatoes into a blender and blend until smooth. Once veggies are soft and sausage has browned, add blended tomatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for ~5 minutes, until carrots are tender. Add rice, chili powder, Sriracha, bay leaf, salt and pepper, and simmer for 10 minutes. Remove bay leaf prior to serving. Enjoy!
A high-protein, high-fibre meal! This one’s for your slow cooker. So good on a snowy, cold day. Seriously, what’s with this weather, Vancouver? Enjoy! Click here for pretty pictures & original recipe.
- 1 1/2 C red lentils
- 2 potatoes, peeled and cubed
- 1 yellow onion, chopped
- 4 tsp curry powder
- 1 Tbsp fresh ginger, minced
- Salt & pepper
- 4 1/2 C chicken broth
- 6 boneless, skinless chicken thighs
- Plain yogurt, lime wedges & fresh cilantro for garnish
Add all ingredients (except yogurt, lime & cilantro) to your slow cooker. Stir. Cook on low for 6-8 hours, or high for 4-5 hours. 15-20 before serving, remove chicken and pull apart using two forks. Return to slow cooker to finish cooking. Garnish with a dollop of yogurt, fresh lime juice & a sprinkle of cilantro!
One of my favourite photographs from our engagement session with Stephanie Christo Photography.
Sorry no pictures this time, but you can see some pretty ones here (also where the recipe was adapted from). Make this one in your slow cooker!
- 1 small onion, chopped
- 2 carrots, diced
- 2 cans (28oz) of diced tomatoes
- 1 can (14oz) white kidney beans, drained and rinsed
- 2 boneless, skinless chicken breasts, cubed
- 2 handfuls of baby spinach
- 1/4 C fresh basil, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 packet chicken bouillon powder
Add everything to your slow cooker and give a good stir. Cook on high for 4 hours, or on low for 6-8 hours.