23 June 2015

Designer of the week: M. Martin.



..and I couldn't agree more with the brand's motos of  "elegance through a sense of ease", "updated midcentury American sportswear aesthetic" and "forever style with a contemporary twist"..what else do you really need?
//this is M.Martin pre-fall//

18 June 2015

Recent collab.

 

This is such a cute collection from Cynthia Rowley and their collab with Staples. Beautify your office spaces now..

14 June 2015

Designer of the week: Tanya Taylor.




Everyday wearable styles from Tanya Taylor for 2015, love,love,love every single one of them-

12 June 2015

Music of the day.



love this one------------
Marvin Gaye/if this world were mine//Claes Rosen remix//

10 June 2015

The little things.

/this coloring book/ 

/orange muffins soaked in suryp/

/arty skies/

/egg whites omelette with fresh thyme from the garden/

/this tiny pendant/

/these smiles/

/a hidden treasure/

05 June 2015

The perfect summer bag.



Summer is here and so are the most summery looking bags..love, love, love them-perfect colors, the easiest way for a mix and match look-by miss mochila.

01 June 2015

Designer of the week: Clover Canyon.





Clover canyon pre-fall 2015. Love this style. Really, are men still finding these too repellent? Too much to handle? This is 2015..just wondering ya know- blink.

27 May 2015

My basic recipe for waffles.


This is a recipe I've always wanted to share with you. It's the one we use whenever we want to indulge ourselves by making waffles for breakfast. I initially found the specific one in one of my favorite food blogs where it's used for making chicken 'n waffles. However, we had this idea of adding chocolate chips to the batter and now it has become our go-to recipe for a "full calorie" sunday breakfast. 


Basic recipe for waffles (adapted by a cozy kitchen)

Dry ingredients:
1 1/2 cup all-purpose flour
3 tablespoons white granulated sugar
1 3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 to 2 handfulls of semi-sweet chocolate chips

Wet ingredients:
1 1/2 cup buttermilk
1 large egg
3 tablespoon vegetable oil

In a medium bowl, mix together the flour, sugar, baking powder, baking soda and salt; set aside. To a measuring cup or a small bowl, measure out the buttermilk. Next, add the egg and vegetable oil; beat until completely combined.
Add the wet to the dry ingredients and at the very end the chocolate chips.
Since each waffle iron is different, add the recommended amount of batter to the iron per your manufacture's recommendation. Close the iron top and cook until the waffle is medium golden brown. Transfer the cooked waffle to a 200 degree F and repeat until you've cooked through the batter.
Serve with your choice of fruit, suryp, powdered sugar, lemon curd, jam..I even like to melt chocolate and drizzle all over the top! The choice is yours. Make it fancy!

19 May 2015

14 May 2015

The little things.

/breakfast with the family/

/one rose/


/little kiddo P/

/bathroom accessories/

/messy bedding/

/mexican/ 

05 May 2015

Caesar salad (my way).

I used to eat caesar salad a lot  back in the days of my 20s, then there was a period I in a way "got sick" of the plate and now it's this time again that got me craving for it. I don't usually order it when I find myself at a restaurant (really most of the times I have gotten rather disappointed) so I prefer making it on my own. 

I think it's a salad that despite the fact that it is so easy to make, you have to add the right amount of ingredients to make it superb. Then, it really is this thing where everyone has his own way of a caesar salad in their mind, like adding anchovies or picking the perfect croutons. 


This is my favorite way to make a caesar salad (you don't have to be precise, you add or not according to your likings):

Caesar salad (partially adapted by a cup of jo blog)

You’ll need:

For the dressing:

2 cloves garlic, minced
2 tbsp. mustard (whole grain Dijon if you have it)
3 tbsp. Worcestershire sauce
2 lemons, juiced
Seat salt & fresh black pepper
1 cup extra virgin olive oil

For the salad:

3 heads romaine lettuce, roughly chopped
5 oz. Parmesan cheese, (I use the carrot peeler to cut thin pieces of parmesan)
1 package croutons, (I use the ready made caesar ones and they have never disappointed me) 
Black pepper for serving

Whisk together the garlic, mustard, Worcestershire and lemon juice in a large bowl. Add a sprinkle of sea salt, a few turns from a pepper grinder and the olive oil. Whisk to combine. (Feel free to bottle the dressing at this point, if you’re going to save it for later; dressing will keep in the fridge for one week.) If serving the full salad, toss the lettuce, cheese and croutons with the dressing and serve, topped with extra black pepper and a sprinkle of cheese.

Yum!


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