Spotted at the launch party for De Beers' new website last night: a Fancy Yellow Micropave Aura Ring with Fancy Yellow Cushion-Cut Solitaire. The saleslady asked me if I'd like to try it on; I had to decline lest I "forget" to take it off and end up arrested.

P.S. Fun fact: Did you know that "De Beers" and a unique number is inscribed inside each De Beers diamond through some top-secret technique that doesn't involve lasers or anything of the sort? I'm thinking...maybe some sort of thermographic process? Am I making that up? In any case, I don't get it...but I like it.

Remember when I wrote about my slightly pornographic associations with boxed wine awhile back? Well, shortly after that post went up, I got an email from a gentleman offering to send me a couple of boxed wines to try to change my mind about them. Since I'm not in a wine-tasting state at the moment, yesterday's catch-up with Kim was a perfect opportunity to break out the R. Muller Riesling (a.k.a. "The Bunny Wine").

Kim's verdict: not as sweet as you'd expect and not particularly complex, but good for everyday. (And I love the box - it fits perfectly in the refrigerator with the little spigot-thing hanging off the edge for easy pouring.)

More than one, apparently.

Because I cannot get this damn thing screwed in.

And now I'm too embarrassed to keep trying, and will be showering in the dark.

OK, I am looooving this new Graham & Brown wallpaper created to commemorate the upcoming Royal Wedding. (Picture it on one wall of an office, or in a small space like a water closet.) I'm not really a royal-watcher (for some serious royals love, head over to my friend Nadine's site), but I can't help but get psyched for the Big Event. Mostly because of the dress. But I also love all of the hullabaloo around this thing...

I mean...

Royal wallpaper?

Whatever, it's so fun.

These are just too cute.

Basically all you do is blow up balloons and dip them in melted chocolate a few times (to get a thick coating), let them sit on wax paper until hardened, and then pop the balloons and use the chocolate shells to serve ice cream, candy...whatever.

Easy, right?

There's just one little problem: when it comes to balloon-blowing-up, I am about as competent as a can of tuna fish.