Current mood

1/ Awesome towel from one of my favorite designers
2/ Favorite mix & match look from the latest Zara TRF collection, loving the colorful pins on a jeans jacket
3/ Handmade woven tapestry, by Melissa Washin
4/ Pretty mini candle set, from the collab Sezane for Madewell
5/ Handmade leather tabi boots*
6/ Alexa Chung for AG jeans collab look
7/ How cool are these?: glittery leggings in the most brilliant blue color

*photo by metrode


Take me there

for the tea, the decor, the pastries, the salad, the tarts, the quiche, the mille-feuille, the mille-feuille, the mille-feuille, the mille-feuille, the mille-feuille..

Le Loir dans la Théière
3 Rue des Rosiers, 75004 Paris, France


The little things

/christmas balloons on the ceiling/

/bar b que days/

/morning burning candles/

/tree decorating/

/mismatched china/

/the scent of the pages of a new magazine/

/this crayon/


Ricotta and dark chocolate cake

This cake is so addictive that you'll want to recreate it right after the moment you'll be chewing on the last crumbles of it. Believe me if you make it once, and especially if you are a bit of a choco fanatic, you'll be wishing you'd made two tins instead of one.

It uses melted chocolate, and specifically 72% on cacao, and that explains the richness of the chocolate taste in your mouth which I find really unique (most chocolate cake recipes call for using cocoa powder which generally gives a softer chocolate flavor on the cake).

Ricotta & Dark Chocolate Cake (adapted by Emiko Davies)
300 gr sheep’s milk ricotta
3 eggs
150 gr raw sugar
200 gr spelt flour*
1 ½ tsp baking powder
pinch of salt
250 gr 72% dark chocolate, melted in a bain marie

Beat the ricotta, eggs and sugar in a bowl until you have a smooth, fluffy mixture. Add the flour, baking powder and salt and fold through until just combined. Finally, incorporate the melted dark chocolate until you have a uniform mixture. It will be quite thick. Spoon into a baking tin (prepared with some butter and dusted with cocoa powder, or some baking paper, if you don’t have a non-stick tin) and smooth the batter down, pushing it into all the edges of the tin. Bake at 180ºC for about 1 hour or until risen and a skewer inserted in the middle comes out clean. If you like, dust with icing sugar before serving. Keep any remaining cake in the fridge, well covered in plastic wrap or in an airtight container for up to three days.

* I used all-purpose flour and it turned out fine

Serve it with tea and you'll be drooling..


Current mood

Pretty things making my mood right now..

1/ Sezane for Madewell, adorable and versatile floral silk dress
2/ Jin Soon nail polish in audacity
3/ My favorite iPhone case right now, designed by Anna Bond
4/ Cute (and much needed this period) beanie
5/ Out-of-this-world silk velvet slingbacks, from Dries Van Noten
6/ Decorate your space with a favorite symbol, this place is not for kids-only (!)
7/ On-the-go notebook set, by Garance Dore, 8/ Current favorite eyeliner,
9/ Delpozo strikes again, with a neoprene collection..


Music of the day

don't you just love this song? yeaaahhh, I know!
Jamie xx - Loud Places (ft Romy)


Designer of the week: Simone Rocha

One of my most favorite and adored designers from the (relatively) new blood of fashion, as of course you might have as well read on my previous posts here, Simone Rocha. I love her. This is her F/W15.


Chocolate skateboards

Just HOW cool are these boards from CHOCOLATE? I love every single artwork displayed on them, if you haven't checked them out yet, please do so. I am definitely making my moves on buying one for my oldest kiddo who's becoming kind of a skate "freak-o"..:b

Some of the skateboards are especially designed to help deliver an Aids free generation, so don't forget to check out those special edition tees and decks, I fell in love with the one designed by Sage Vaughn, just brilliant.


The little things

/freshly brewed coffee/

/pumpkins everywhere/

/hot dogs with crispy onions on top/

/sunny weather in november/

/homemade chocolate souffle/


butternut squash soup with apples

This soup is an absolutely wonderful one, prefect for this autumn weather and it's been cooked on a regular rotation here. The kids will love it, the combo of the butternut squash and apples is brilliant and the ingredients are those one can find in their kitchen pantry rather easily.

I have been adjusting the recipe according to what I may or may not have in my pantry, so I have even used butternut squash from a can (yes!) and it has turned out equally perfect. Just don't be reluctant on trying out this one if you don't have all the ingredients (use ground ginger if you don't have the fresh one)!

I also like to add a dollop of greek yogurt on the top of the served soup along with some freshly grounded pepper..Try it if you feel fancy, it adds a nice spin to it :)

Butternut Squash Soup with Apples (adapted from Sweet fine day)
(serves 4-6)

3 tablespoons butter
1 medium onion, peeled and chopped
3 slices of fresh ginger
1 medium butternut squash, peeled, seeded and chopped
2-3 tart apples, peeled, seeded and chopped
2 carrots, peeled and chopped
2 sprigs of fresh thyme
1 sprig of fresh rosemary
4 cups chicken stock
Salt and Pepper to taste

Melt the butter over medium heat in a large soup pot. Add the onion and ginger, cook and stir for several minutes until the onion has softened. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the squash is fully cooked. Remove from the heat and allow to cool for about 10 minutes. Remove the herb sprigs and ginger slices. Puree the soup until completely smooth in the pot with a hand-held immersion blender (or in batches in a regular blender or food processor). Reheat the soup when ready to serve.



So stocked with this band.

After all those years, I've been trying to see them playing live but with no luck. I finally fulfilled my wish when I found out they were to visit my places. I'm telling you, there were these sudden feelings of joy and anticipation together that knocked on my door out of nowhere. So what was awkward and fulfilling at the same time was that I would attend their show not in both of mine and theirs "root town", but during their "now running" north American tour. I am so proud of them.

Their live at "The Masquerade" was brilliant and all of you Atlantans that missed their performance, oh, I feel so sorry for you..This band is rad, their songs are addictive, really one better than the next.
Just do me a favor and check them out, their latest album: "Now I'm ready" has just been released, this is one of my favorite tracks: "Benighted"by Keep Shelly in Athens.


winter garden

Brilliant new collection from one of my favorite stores around, &OTHERSTORIES and WINTER GARDEN collection is out---



The last few years I've been living in the US, I have come upon lots of different recipes that are being called "Greek salad". Greek cuisine is becoming kind of a trend here lately and lots of restaurants include at least one greek inspired item in their menus. The truth is that it is a bit of annoying when you read that among the ingredients you will find in a greek salad is: lettuce. Greek salad never had lettuce in its form, I don't know how and why this has been reproduced but hey guys, this is the way most Greeks do greek salad:

Greek salad

2-3 fresh delicious tomatoes, cut in pieces
1/2 red onion, sliced
a bunch of kalamata olives
1/2 green pepper, sliced (optional)
1 tablespoon capers, or as much as you like
feta cheese or goat cheese (or any white kind of salty cheese will do, optional)
dried greek oregano
olive oil

Put the tomatoes in a salad bowl. Add the red onion slices, olives, pepper slices (if you're using), cheese and capers on top. Sprinkle with salt and then drizzle with olive oil. Put some dried oregano on top and that's it! (hint: you can also drizzle with some drops of red wine vinegar for a tangier taste)
Also, it's really up to you on what quantities of these ingredients you want to use, you can of course adjust it to your tastes, adding more or less of each ingredient.



Take me there

In awe with Hotel Viura and its whimsical architecture. I love how it's composed of different shapes of cubes and how it makes an architectural contrast with the rest of the scenery of Villabuena de Alaba. Perfect for you all wine lovers as you can explore the wine region of Rioja there plus you're really close to Bilbao and San Sebastian ;)  

Hotel Viura // Calle Mayor s/n Villabuena de Alava 01307//Alava///Spain