Saturday, 19 May 2012

Who & What Inspire's Me?

Over the course of the next few months, I'm going to be posting who, where, and what inspires my fashion style (even though I don't think I have one).

Today, it's going to be more of a what inspires me and I think this is something that inspires a lot of people really. It's the 1920's right through to the 1940's. For me, this period of time was magical when it came to fashion, beauty, and style. The ladies of that era were impeccably dressed with the most beautiful make-up and hairstyles. If I could, I would happily go back and live in those times. 

What I think inspires me most about this period in time, is people were just discovering make-up, especially in the 1920's. Of course I know make-up existed before the 1920's, but the 1920's was when women became more open about wearing make-up and began to experiment with the products being introduced to the market. 

The elegance of these couple of decades fascinates me. Women took time to get ready in the morning and they walked out the door looking their best. Something that I feel is lost in today's society. Old Hollywood, as I lovingly call it, and the femme fatale is something else that plays a huge part in the way I view fashion. Not just the clothes, but again the make-up and hairstyles. Along with the film noir sirens, the pin-up queens and of course the burlesque stars are people I look up to when it comes to buying clothes. Not that I would walk down the street dressed in a full burlesque costume (though I have seen people walking into my workplace in a lot less), I just find the fabrics, textile, the overall glamour of it all beyond beautiful. 

Someone who I feel captures all of this long forgotten glamour is Dita Von Teese. I won't even begin talking about this amazing lady today, but for me she is the epitome of beauty, and glamour. She has managed to bring back a lot of that long forgotten elegance of the 1940's. On a side note, have you seen her perfume packaging, oh my gosh it is so, so beautiful!

For now, I feel that this little introduction to my personal style is just one big ramble! Thank you if you managed to stick with this post until the end! Hopefully it made sense to some of you and I promise I will continue on with this personal style influence thing. 

XO Jayne

Tuesday, 15 May 2012

Scones ^-^

I know I said no posts until after Thursday but I thought to myself, why not post one little thing. One delicious, little thing! A simple but yummy scone recipe.

Personally, I'm addicted to scones. There's nothing like a arm scone with clotted cream, a bit of jam, and a cup of tea. To me, that's just food heaven! Unfortunately, our oven exploded a few months back and well, I haven't had a scone in ages. I do have this recipe though, for you to try and enjoy the yummyness of scones!

  • 350g self-raising flour , plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g cold butter , cut into cubes
  • 4 tbsp golden caster sugar
  • 150g pot natural full-fat yogurt
  • 4 tbsp full-fat milk
  • 1 tsp vanilla extract
  • egg beaten with 1 tbsp milk, to glaze
Prep- 10 minutes | Cook- 12 minutes

  1. Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
  2. Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
  3. Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times - just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.
Freezing tip: To freeze for up to a month, seal cold baked scones into freezer bags, squeezing out any air. Defrost at room temperature, then heat in a low oven for a few mins to perk them up.

Variations: Add 85g sultanas or chopped glacĂ© cherries in with the sugar if you like.

And that is my final post til Friday! Enjoy

XO Jaynie

Monday, 14 May 2012


Hello there! First off, welcome to my newest and latest foray into the world of blogging. I do
have a tumblr account and as much as I adore that site, I want a proper blog too. Also, I'll have to, or more than likely be made, create a blog next year in one of my classes!

Anyway, this is just a quick hello from me and a brief introduction! I'm Jayne but the vast majority of people call me Jaynie. I am a college student facing a summer of work and Lord only knows what else!

DaintyWildThings is the username that I use for pretty much all of my online accounts. This blog will play host to fashion, primping, celebrations, dining, and my own personal growth over the coming months and possibly my college years.

Now, I probably won't be able to post anything until after Thursday; my final summer exam is Thursday morning! Until then, I will probably tweek the background and overall design of this site over the next few days during my study breaks. I'll also be coming up with some post ideas for this blog.

Once again, thank you very much for visiting and I promise you lots of fun, cute things to come over the next few months even if the weather isn't fun or summery.

XO Jaynie

P.S. Until Friday, I leave you with a picture of some cute kittens!