Summer essentials

High waisted bikini pants, gingham prints, white colors, relaxed dresses, straw beach totes, slip-ons, shirt oversized dresses, classic black all-in-one swimsuits are some of my favorite pieces that define my list for this summer and will definitely be in full use in the next upcoming months.

from top to bottom and from left to right:


Music of the day

Few days ago saw this band playing live and they absolutely amazed me, not that I expected anything less just to be clear but you never know how a show will extend..

One of the best performances ever, too bad it was for only an hour :( I could go on forever listening to these guys

I'm absolutely talking about Foals, track above is one of the most dynamic ones, What went down-

*photos from my experience at the Center stage, ATL playing along Californians Silversun pickups


Take me there

At Cacao sweets & treatswhere everything is made from scratch, and by everything I mean everyday freshly baked treats from breads and biscuits to some of the most beautifully decorated cakes.

All of the forementioned run by the adorable owner/baker Candice Hunsinger whose ultimate life dream is to retire to Santorini, Greece :) Well, I couldn't agree with you more!

Cacao sweets & treats: 122 Center Street, downtown Grayslake, Illinois


Orzo with bacon and summer vegetables

This is one of the most summery dishes. It is so light yet so flavorful and delicious, perfect for all you pasta lovers out there! Easy to make and a nice way to substitute any other kind of pasta with orzo, it pairs so well with the rest of the ingredients. Enjoy it with a glass of wine!

Orzo with bacon and summer vegetables (adapted from Bev cooks)

4 strips bacon, cut into small chunks
1/2 small red onion, diced
1/2 small white onion, diced
3 cloves garlic, minced
2 scallions, finely diced
1 Tbs. lemon zest
3 sprigs fresh thyme
1 tsp freshly chopped sage
1 pinch crushed red or green pepper flakes
1 cup frozen or fresh peas
3 – 4 roma tomatoes, chopped
1 cup broccoli florets
1 1/2 cup orzo
coarse salt and freshly ground pepper
fresh basil and parmesan cheese (optional but omg, do it)
Render the bacon in a large skillet over medium heat, until crispy. Remove bacon pieces with a slotted spoon and place on some paper towels to drain. Drain all but 2 Tbs. bacon fat. Add the onions to the pan and sauté until they start to soften, 4 minutes. Add the garlic, scallions, lemon zest, thyme and sage to the skillet. Season with the crushed pepper and a little salt. Sauté another minute, or until that mix is pretty fragrant. Add the tomatoes, broccoli and peas to the pan. The juice from the tomatoes will create a very light sauce, so you’ll simmer the mix until the veggies soften, 5 minutes. You may add a little water to help it along if you want! In the meantime, boil the orzo until al dente, just a few minutes. Reserve a few Tbs. of the pasta water and drain the rest. Add the bacon back to the pan. Add the cooked orzo to the pan and give everything a good toss. If you need to add a little pasta water for a little more “sauce,” go right ahead. Check the seasonings and garnish with fresh basil and parmesan cheese. Dive on in.


Spot on brand: the Sleeper

Pajama style wear is a trend, this is a brand that makes exactly (and only) that kind of style clothes in the most brilliantly unique way! Be aware.

Of the Sleeper



1/ taste these brilliantly decorated cakes by Tome-coffee shop
2/ read this book
3/ listen to Natasha Kmeto and her latest album, Inevitable
4/ spend a couple of days splishing and splashing here
5/ try out this hair color shade
6/ watch this movie



I fell in love with Bobo Choses from the very first year the brand's first collection appeared to the public, in 2009. I still believe the company's clothes and accessories are so unique, with that playful and magical look at the same time as if their motives and drawings are coming from a children's book.

I adore the garments they use, I adore the creativity on every collection. The kids' collections are brilliant every year, and this time, and I am beyond thrilled to say, the -based in Barcelona- company, has a ladies collection on the menu for S/S 16 part of which you can see above..how exciting is that? Uber coolness, here I come!


Music of the day

One of my favorite music things lately as of new things is Jamie XX and his latest album. Stranger in a room, feat. Oliver Sim with superb vocals, is kind of addicting over here and is being played on repeat..this is their live performance on BBC back to back with track See Saw feat. Romy


Ikea art event 2016


Ikea is collaborating with eleven artists from all around the world and surprises us once again as everyone will be able to obtain a piece of art through this art event. Isn't it brilliant? I always admire when such stuff happen, investing in great art at an equally great price? yes, please 

The posters will be available from April 4th in the US Ikea galleries ;) I've already put in my collection the last one by Parisian Pascal Gindre, aka Robin


Awesomely baked white fish

If you have run out of good ideas on how to cook the-much-needed-in-our-diet thing called fish and you are no longer bothered to use a fryer or a broiler or even your outdoor grill (!), then I'm telling you: this is an awesome recipe for any white fish and oh god so easy to make. I just tried it out and it is such a good alternative for cooking a fish. I found it on Jamie's website and I think the use of chili makes all the difference. In fact you don't need to use a fresh one, I used a pinch of this store-bought ready ground red chili powder and it turned out just fiiiiiine..I used about 1.5 lbs (about 600gr) of tilapia (4 fillets) and 1 can of 950gr of whole marzano tomatoes which you then try to smash/squeeze them in the pan. I also used ground basil instead of fresh one (sorry none of it in my pantry guys)..The overall taste is sweet and tangy with a bit of a swing from the chili that makes the specific "boring" fish full of flavor. Enjoy!

White baked fish (adapted by Jamie Oliver)

3 cloves garlic
1 small bunch fresh basil
olive oil
1 fresh red chilli
2x 400 g tinned plum tomatoes
sea salt
fresh ground black pepper
red wine vinegar
4x 150 g white fish fillets , such as coley, whiting or pollock, from sustainable sources, ask your fishmonger, skin off and bones removed
1 handful black olives , stone in
1 tablespoon capers , drained

To make your sauce:

Peel and finely slice the garlic cloves. Pick the basil leaves and put aside, finely slice the stalks.

Add a good couple of lugs of olive oil to a large pan on medium heat. Add the garlic and basil stalks. Pierce the chilli once with a knife so it doesn’t explode when frying, and add to the pan. Fry gently until the garlic is soft but not coloured, stirring occasionally.

Add the tins of tomato and season lightly with the salt and pepper. Gently simmer on low heat for 30 minutes. Remove the chilli. Break and mush the tomatoes with a wooden spoon. Season the sauce really carefully with more salt and pepper, if needed, and add a tiny swig of red wine vinegar to give it a little twang.

To prepare and cook your fish:

Preheat the oven to 220°C/425°F/gas 7.

Pour your tomato sauce into a roasting tray (about 20cm x 30cm). Season the fish fillets on both sides with a little salt and pepper, then place on top of the sauce. Squash the olives, using the base of a jar or something heavy, and remove the stones. Sprinkle the olives and capers over the fish. Scatter the reserved basil leaves over the fish.

Cook in the oven for around 15 minutes or until the fish is cooked through (check by cutting into the thickest part of one or two of the fillets; they should be pearly white and not transparent). Lovely served with new potatoes and a green salad. (I did the first one ;))


Take me there

Consisting of five different restaurants and bars Sketch combines three of my favorite things, food, art and music, is situated on an 18th century building in London and simply overflows from great deco and design..yes, take me there.