Designer of the week

This time it's super talented Zoe Champion from Sydney, Australia and her ode to redefined knitwear. I'm in awe. These are some looks from her latest work.


Current mood

..with the latest cravings is here:

1/ Crushed lip color in cranberry shade, tops the list by Bobbi Brown
2/ Everyday t-shirt from the latest Sezane x Madewell collab, lovin' it
3/ Insane jewelry by super talented Corey Moranis
4/ Boot of the fall for me by none other than this store
5/ Clare V. foldover clutch with (bonus) signature pins :)
6/ Long earrings and turtleneck, Zara
7/ To-die-for calf-length skirt, you can find it here 


H&M Studio A/W17

I simply love the general feeling and style of this collection, get ready for your fall wardrobe updates you gals.. Collection is out September 14th.


Southern charm

Nestled in the heart of New Orleans, Willa Jean is the place to be and makes it to the top of my wishlist for southern food and delicacies whichever time of the day. Biscuits 'n gravy, peanut butter hot chocolate, salmon tartine, fried oyster benedict (!), huevos rancheros, cornbread puddin' or a perfectly made cocktail, I'm all for it!

Check it out: Willa Jean, 611 O' Keefe Ave, New Orleans 70113 Louisiana


On my radar

Blanc is all about uniquely handmade hats incorporating traditional materials and modern techniques. Additionally to blanc collections, you can request your own custom-made creation..how about that? Yes, please.


Take me there

Ok just look at this place! Located in Emporios village in Nisyros island, one of the most uniquely picturesque islands, mainly due to the volcano aura, this stunning villa-to-rent has been recently restored from what used to be a 19th century structure made from black volcanic rock! The restoration was made preserving and revealing all the traditional elements in the best possible way. Love it!

You can find more info here.

Melanopetra, Emporios, Nisyros 85303 Greece


Music of the day

Such a current favorite..and such a summery one..extending a bit more the summer vibes for us people-from one of my favorite bands

Can't wait to see them live here :)

!!! (Chk Chk Chk) - 'The One 2'


Toms & Other Stories

Here's just a glimpse of just out Toms & Other Stories collaboration which I love and which you can now find online and in some of Stories stores, more info here

*Smells summer already vibes included:)


Kvæfjordkake (Norway's national cake)

So, this is such a (Norwegian) treat and perfect as a side for your cup of coffee/tea on an afternoon. When I first heard it's called repeatedly 'World's best cake" well I couldn't but find out why..

It is basically two layers of a really flavorful cake "interrupted" by two layers of impeccable baked meringues topped with sliced almonds (!) The overhaul taste is almondy and the cake becomes more and more intense as it stays in the fridge. Recipe comes from here.


10½ tablespoons (1 stick plus 21⁄2 tablespoons) butter, softened
1 2⁄ 3 cups granulated sugar, separated
1 1⁄ 3 cups unbleached all-purpose flour
1 teaspoon baking powder
5 large eggs, separated
1⁄ 3 cup whole milk
1⁄4 cup sliced almonds
1 cup heavy cream
1⁄2 vanilla bean

Preheat the oven to 350°F, with a rack in the middle position. Line an 8-x-12-inch baking pan with parchment paper. I recomend not using glass pans, use metal.

Beat the butter and 2⁄ 3 cup of the sugar in a large bowl with an electric mixer until light and creamy, about 3 minutes. Add the flour and baking powder and mix well on low speed. Mix in the egg yolks and milk. Scrape the batter into the baking pan.

In a large clean bowl, beat the egg whites and the remaining 1 cup sugar to soft peaks. Spread on top of the cake layer. Sprinkle with the almond slices.

Bake for 30-35 minutes, or until the meringue is golden brown and puffed. Cool on a wire rack in the pan. Transfer to a cutting board.

When the cake is cool, put the cream in a medium bowl and scrape in the vanilla seeds. Discard the vanilla pod. Beat to soft peaks with an electric mixer, about 3 minutes.

Cut the cake in half crosswise with a serrated knife. Place one half of the cake on a serving tray and cover with the cream. Place the other half, meringue side up, on top. Let the cake sit for 1 hour in the fridge before serving.

Serve it with some strawberries on top to make it even more indulgent..:b Good luck!


On my radar

This is such a charming boutique hotel for when visiting Paris. I love the 18th century inspired theme decor and the antique filled rooms. Attics and private balconies with rooftop views? Yes, please! Definitely on my list to check on a future trip;)

Hotel Caron de Beaumarchais - 12 rue Vielle-du-Temple - 75004 Paris