I think about colour combinations the way my foodie friends think about parings of flavour. I get as excited about turquoise and terracotta as they do about ginger and yuzu. A bad colour combination is as hard on the eyes as a peanut butter and onion sandwich is on the stomach. I understand, taste is subjective, but some things are not meant to be partnered. Puce and acid green, please leave the room. I will always come back to pink. Pink is my safe place. Everything, and I mean everything, looks good with pink. Chartreuse, check. Mustard, check. Cornsilk, check. Tangerine, double check. From a fleshy, Renoir pink to the hottest Schiaparelli, pink is the winning hue. It’s my pantry staple. Pink is my pepper.