White wine mussels with fresh thyme.

It's been a while since I last cooked mussels myself, we usually order them in batches whenever we dine out, but it is really so easy to make and the recipe I used is just brilliant. It uses the right amount of ingredients you need to get all the flavor and unique taste of mussels.

I used white wine instead of vermouth and fresh thyme instead of fresh tarragon and here it is-also you can double the portions or adjust to your tastes..

White wine mussels with fresh thyme
(adapted from here)

1 pound mussels
1 tbs unsalted butter
about half onion, minced
1/4 to 1/2 cup white wine
fresh thyme

After you have cleaned, removed beard, discarded any chipped shells, or those not completely shut, cook the mussels in a medium pot along with the butter, onion and white wine which have been previously boiled. Cover the pot and steam them over high heat until they open. It can take from 3 to 6 minutes. You can shake them around a bit, to make sure they are getting equal access to the wine and heat. Once the mussels have swung open (discard any that have not), transfer them to a bowl with a slotted spoon. Turn the heat all the way up, and boil the cooking broth for 1 minute, then ladle this over the mussels. Garnish with some fresh thyme and eat immediately. :)


Designer of the week: Sea NY.

a glimpse of one of my latest obsessions: SEA NY and seriously all of their collections-
this is fall 2015.


Music of the day.

cannot stop listening to this one.
the new track from mumford & sons ->believe is out
and it simply gives me the goosebumps-


Homemade cocktail drink & recipe.

Just so that I can keep track of my right out of my head moments of spontaneous creativity for new recipes, (remember fellow bloggers: this is also a place to right them down), I am delivering you one that can become an obsession, really.

This is a rum cocktail drink I recently attempted to experiment with, so here what I came up with:

you can obviously bring it to your tastes, depending on how strong or not you like it, so this how I went:

I began by pouring ice in a low cocktail glass and a portion of white rum, I then added some pink lemonade, a few drops of agave syrup and some lime juice. Bingo! The portions were right, exactly to my likings, the agave syrup is giving the right amount of just a hint of sweetness (which is something I'm looking for in a drink) but not to the overall result which has also has the citrus-y flavors and eventually bring it to the perfect balance.

*attention: it may become addictive..:b


Designer of the week: Christina Economou.

So proud of this girl being from my places- I adored her FW14 collection/ this one is right out of SS15. Prints, prints, prints, silk, silk, silk and coolness. Christina Economou.


Salmon bagels.

One of my favorite things to have for breakfast or in the middle of the day is one of these salmon bagels. I use these -out of this world- bagels from Trader Joe's (look at: multigrain bagels) which I cut lengthwise and warm/toast a bit at my favorite toaster, I spread some cream cheese and on top of that small slices of smoked sockeye salmon. I drizzle with a bit of olive oil, top it off with some red onion slices (if I feel fancy), some dill and capers. I end it with some freshly squeezed lemon juice along with some freshly grounded black pepper. You cannot imagine how incredible this thing is..

*on a side note: salmon, dill and lemon are bffs, so don't forget to add them, it makes the difference---> ;)

(ceramic plate by anthropologie/ kitchen towel by ikea/ coffee mug by west elm)