issue 16 / volume 40 life & style // 11 Meet 2014's official colour, Radiant Orchid » Welcoming our new purple overlords Sophie Isbister Life & Style Editor Mlifeandstyle @theotherpress.ca I case you didn’t know, the colour company Pantone releases their colour of the year each year, and this year it’s Radiant Orchid. Radiant Orchid is a beautiful purple blended with fuchsia and pink, a colour that is sure to delight the senses of folks everywhere this year, whether it’s in the fashion industry, the floral industry, or the event planning industry. So what makes Pantone the arbiter of colours? Who gave them the right to tell us what colour to call our own? Isn’t taste subjective? Well, first, Pantone’s secret headquarters is located under a rainbow waterfall—no, just kidding. Pantone sells high-end pigment and patented colours to industries. They meet yearly with industry insiders to choose the colour of the year, which is then marketed to designers. The colour of the year is bound to be seen all over runways this : year, especially since 2014’s : colour is particularly fresh and : spring-like. Pantone tries to capture : the zeitgeist of society with : its colour of the year. They : stated in 2014's press release : that “Radiant Orchid emanates : great joy, love, and health’—it : seems fitting, as I’ve anecdotally : noticed a lot of people rising : from the ashes of a terrible 2013 : and hoping to thrive in the year : to come. Embrace the Orchid, : people! So how do I wear this : captivating hue? Well, for full : colour conformity I recommend : painting your entire house : Radiant Orchid and then using : a more muted tone of this : energizing colour to treat your : windows and trims. Failing : that, Radiant Orchid is a very : adaptable colour to your daily : life. ] know I already have some : eye shadow in this colour, and : as soon as I find some nail : polish that will probably be my : preferred way to wear it (hey, : Pantone, time to team up with : OPI). For men, try a softer version of this colour on a dress shirt. : It would look amazing with : a grey or black suit. Despite : being seen as a feminine colour, : purple looks great on men in : small (and even large!) doses. : Try a purple pocket square ora : tie—you won't regret it. Luckily, this colour looks : great with all complexions : and colourings; it’s incredibly : versatile and wearable. A purple : belt would look great with a : dress featuring a large, muted : floral print. Purple is a bold : colour best worn with neutrals : (like a dress shirt tucked into : a high-waist black pencil : skirt), but it would also work : colour-blocked with a vibrant : yellow. Avoid emerald green so : you don't look like Barney the : dinosaur, but maybe consider : an olive green or sage green : in small doses to go with your : Radiant Orchid. Whether you choose to rock this colour in a big way : (like a bold trench coat), a small : way (headband or earrings), : or not at all (you iconoclast!), : you definitely won't have any : trouble finding it in stores this : spring. By www.dexigner.com Recipe: Shakshuka » A delightfully spicy tomato treat Sophie Isbister Life & Style Editor Mlifeandstyle @theotherpress.ca hakshuka is basically blowing up as a food right now. Foodie bloggers and magazines are talking about and sharing various recipes for this super simple Israeli dish that features egg, tomato, and onion. It’s little wonder why: once you try this epic-yet-easy mess of eggs poached ina spiced tomato sauce, there’s no going back. I thought I would share my shakshuka story, because this hearty yet straightforward dish always reminds me of happier times. In the summer of 2007 I lived in a shared house in Vancouver. We had a slew of rotating house guests, who would come in and gift us with useful treats like flats of mango juice, organic toiletries, and a didgeridoo. It was basically a hippie hotel, and my favourite gift ever was the gift of knowledge—the knowledge of shakshuka. My friend Mark stayed with : us for a few weeks, between : school and a vacation. He : schooled me in the ways of this : dish, specifying that it worked : best with the stewed tomatoes : with sugar in the ingredients, : and that the onions needed : to be sliced just the right way : (stringy), and the spices needed : to be perfect, and you could : leave the sauce simmering on : the stove even while you ran to : the Hasty Market to get eggs if : you didn’t have them—I didn’t : really approve of that last tip. Because I’m a recipe gal, : I turned to probably the most : legit source for the shakshuka : recipe I use—the Israeli : embassy in the UK. The slightly : modified directions to feed : three or four are as follows: Heat up the oil in a deep : cast-iron skillet while you prep : everything (note: this works for : one ina small saucepan or small : cast-iron, just scale down the : rest of the ingredients). Open : the cans of tomatoes. Peel and : slice the onion julienne (check : YouTube for tutorials if you : don’t already know this great : skill). Mince the garlic. Mix all : your spices together in a small : bowl. Once everything is : assembled and ready, sauté : the onions in the oil until clear : (about two minutes), then : add the tomatoes and tomato : paste. Let it come to a simmer : and then add your spices. You : may want to experiment with : the spices until you find what : works, but the recipe is good (I : scale back the cayenne because : I’m a spice-wuss). Once the sauce is : simmering, crack the eggs : gently over it, keeping them : in their own sections. Cover : the pan with a lid (ora plate if : you're a lid-loser like me), and : let it simmer for 10-15 minutes : depending on your softness : preference. If you know you like : your eggs runny, you can let the : sauce simmer and reduce for : a bit longer before you put the : eggs in. Garnish, serve with your choice of bread, and enjoy! Shakshuka // By www.theshiksa.com You will need: + 1 tbsp olive oil * 1medium yellow or white onion * 1clove garlic, minced * 1medium green or red bell pepper, chopped * 2.cans (14 oz. each) diced tomatoes * 2 tbsp tomato paste + 1tsp chilli powder (mild) * 1tsp cumin * 1tsp paprika + Pinch of cayenne pepper (or more to taste) * Pinch of sugar (optional, to taste) + Salt and pepper to taste * 5-6 eggs + 1/2 tbsp fresh chopped parsley (optional, for garnish)