Sunday lunch.

Hope and union coffee place.

 

Charleston, SC 2012.

On my feet.

keds x madewell collab.
comfiness with leather laces.

Broken flowers.

and their beauty..

Wanted.

this dress.

these shoes.

this perfume.

this (to die-for-color) coat.

1/dolce & gabbana, 2/fendi, 3/valentino, 4/stella mccartney

this all-white stella look on the left reminds me a lot of this one (hmmm)..

Best potato chips.

ever invented.

Chocolate-drizzled oatmeal shortbread.

These are such a nice alternative to a morning snack. I love the fact that their texture is kind of sandy but you can also taste the oats and the chocolate gives them the right pairing you've all been searching for ;)

Below is the recipe, from a recent favorite cookbook, the sprouted kitchen's.

Chocolate-drizzled oatmeal shortbread (adapted from sprouted kitchen cookbook)

1 1/2 cups old-fashioned rolled oats
1/2 cup unsalted butter, at room temperature
1/2 cup turbinado sugar
2 teaspoons pure vanilla extract
1 egg
3/4 cup all purpose flour
1/4 teaspoon sea salt
1/2 teaspoon freshly grated nutmeg
2 1/2 ounces dark chocolate (60% to 72% cacao) chopped
flaked sea salt, for garnish (optional)

In a food processor, pulse the oats to create a coarse flour.You want a bit of texture to remain, set aside.
In the food processor or using a bowl and wooden spoon, cream the butter and sugar together. Add the vanilla and egg and mix again. Add the oat flour, all-purpose flour, salt and nutmeg and pulse a few times to combine, scraping down the sides. The dough will be fairy tacky.
Using your hands, roll the dough into a uniform log about 3 inches in diameter. Roll the log up in plastic wrap or parchment paper and chill in the fridge for at least 1 hour.
Preheat the oven to 350F and line a baking sheet with parchment paper.
Working quickly, slice the log into 1/2 inch coins and spread them on the baking sheet 2 inches apart. Bake until the edges just begin to brown, 14 to 16 minutes. Transfer the cookies to a wire rack.
Melt the chocolate. Arrange the parchment paper you used for cooking the cookies under the wire rack for easy clean up and drizzle the melted chocolate on the tops of the cookies in a zig zag motion.
(You can either do it by using a pastry bag or a small spoon, next time I'll use the spoon) Sprinkle a bit of flaked salt on the top of each cookie if you want, I passed that one. The chocolate will firm up in about 15 to 20 minutes. Store the cookies in an airtight container for up to 1 week if you prefer, or leave them in plain view for less..
Enjoy!

just drizzled

the morning after

Day.

so much stuff going on the last days and all this fall routine we have to get ourselves into, seems like it leads me to no time available for posts not even to find the urge of doing so.

is it just me or these days feel a bit awkward?

at least my coffee is good and there's always something to keep it company..;)

*ginger cookies and shortbread cookies dusted with piles of sugar (my favorite cookie from star provisions), this time weren't homemade..

On my toes.

pink shock, by maybelline new york. leather wedge sandals, by uterque.

Great stuff in the mail.

I found this waiting for me at the mail.
as a brooklyn lover, I have to get to know the makers, too! ;)

now, the only thing's left is how to find the time to dive into its pages..

Swimsuit addiction.

been living in these beauties during summertime, I don't know when my psychotic obsessions with the high waisted bikini briefs will come to an end or if they will ever come to an end but for the last four or five (?) years there's at least one version of this style lying in my beach bag.

the first one is my banana (mama!) leaf print, how cool is this print? from topshop and below I combined an h&m bra (a bit of neon, a bit of lisa marie fernandez-like) from a previous season with high waisted black all-time classic bottoms, again from topshop (does this place rule?).