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!
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 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
White baked fish (adapted by Jamie Oliver)
3 cloves garlic
1 small bunch fresh basil
1 fresh red chilli
2x 400 g tinned plum tomatoes
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 ;))
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.
/beautiful blossomings all over the streets currently/
/lobster rolls making a picnic time/
/playing Photo Booth silliness time at school/
/garden flowers in a small vase/
/pretty ceramic stuff by Threshold/
/yellowfin tuna poke at Drift/
1/ Ruffles in the most adorable pastel color shirt from here
2/ Vintage influenced ring, found it here
3/ New-in style jeans from this favorite shop
4/ Pretty & funny, 2 in 1, pot designed by the amazing Leah Reena Goren
5/ This all-day vest dress, in black
6/ Beautiful details from the latest collection by Rodarte
7/ Loafer-y H&M trend ankle boots
8/ The color of the summer on this cropped essential top, find it here
This one is maybe the simplest dessert ever to make and the perfect deal for those late night (or early ones) cravings. You only need to have three (basic really, we all have those in our pantry) ingredients and you are ready to go. The result is unbelievably good and all you have to choose is between how intense or not you want your chocolate taste. So, depending on how light or darker you like your chocolate, adjust your chocolate you will use accordingly. I usually go with 60 to 70% of chocolate cause I'm a dark chocolate person but I'm eager to try the lighter one version ;)
Also, the original recipe uses digestive biscuits, I decided to go with the graham crackers. It turned out just fine :)