Saturday, 18 May 2013


Come and find me at 
For real this time. Although the layout kind of sucks because I'm so embarrassingly awful when it comes to technology and stuff like that (but I'm working on it as well as linking to Bloglovin')

I hope to see you there.

Thursday, 16 May 2013

modern vampires of the city

The obligatory 'modern vampires of the city' appreciation post is here. It's a week later than initially planned but, after writing a sweet message on their website apologising for the delay in their release date, I forgive them. If you're fighting through exam month at the moment, I understand your pain. My brain is on the verge of exploding with the excessive amount of quotes and theories currently being stored and anxiety levels are at a record high. I thought there would be no way to ease this affliction. I thought I would have to trek dismally through the next few weeks with only thoughts of the freedom of summer keeping me motivated.

Until now.

I currently have Vampire Weekend's third album playing role as my right hand man and I couldn't be happier. Determination is key and that's exactly what emotion takes over when listening to songs such as Worship You and Ya Hey (above); There's songs for reassuring and dreamy thoughts:  Step and Don't Lie; There's that song for when it's all over and you can jump hyper-actively about in pure elation (Diane Young); And there's a song for just appreciating the sound of Ezra Koenig and the fact Vampire Weekend are back with new material: Unbelievers 

If you'd like your copy, click here  :-D

Sunday, 12 May 2013

green tea, apple and walnut cupcakes

This week's cupcake is delicate and fruity and basically a fluffy pillow of comfort for your taste buds. Like with the green tea cupcakes I made for Mother's Day (You can find them here), I poured a tiny (but strong) amount of tea-infused water into the mixture although this time I used to cranberry instead of mango and lychee. Small chopped up pieces of apple are hidden in the sponge and walnuts were sprinkled on top before baking :-)

Thursday, 9 May 2013

The two Olivers

Ollie Proudlock: Artist, designer and owner of some mean muscles (Erm, I bet you didn't expect the latter). You may or may not remember my trip to his Serge DeNimes pop-up store last December where I perused the rails of t-shirts and sweaters and posed awkwardly beside him. Well he's now teamed up with the luxury shoe company Oliver Sweeney for a mini selection of fetching chukka boots and high-tops that encapsulate Proudlock's style in a way that we can now all experience ourselves.  Although these are designed for men, the leopard print ones have kindly been made in women's sizes too, which is just as well because who doesn't want a pair of leopard print trainers?

Below I've put together his and her outfits showing how the Oliver Sweeney X Oliver Proudlock shoes could be worn with Serge DeNimes t-shirts and accessories (and slim fit jeans and a Miu Miu mini leather skirt)

Sunday, 5 May 2013

Rhubarb crumble cupcakes

Wishing all my UK readers a lovely bank holiday! A three day weekend, more than any other weekend, is perfect for consuming the above. 

Homemade coconut scones anyone? (served with a cup of tea, naturally).
I have discovered that adding coconut milk to a smoothie makes it even more flavorsome, which is what I did with the avocado, banana and almond milk one photographed here. It's a great way to kick start the day! As is a boiled egg in an egg cup that comes prepared with its own hammer. (eaten with soldiers, of course)
Or, if brunch is more your thing, my new favourite crumpet topping is avocado and walnuts. So delicious.

Finally, today's recipe (which you may have gathered by the title) is for rhubarb crumble cupcakes. Made from freshly picked rhubarb from my back garden, these make the tastiest dessert.

To make them, you will need...
  • About 140g rhubarb
  • 60g butter
  • 60g brown sugar
  • 1 egg
  • 60g wholemeal flour
  • 25g oats
What to do...
  • Cook the rhubarb beforehand. This takes about 20 minutes
  • and then mix together the butter and sugar
  • Beat in the egg and then combine half of your rhubarb.
  • Add the flour and then the rest of the rhubarb. 
  • Mix in the oats.
  • Now you can spoon your cupcake mixture into its cases. Once you've filled them up, sprinkle some more oats on top to give it more of a crumble effect.
  • Cook for about 15 minutes.
Best served with vanilla ice cream and a scatter of almonds. Enjoy :-)

Wednesday, 1 May 2013

at one with nature

blouse Topshop; shorts Aspesi

Birds, they fly through the light peaceful air,
singing songs of serenity
one moment perched on a blossoming branch,
next visiting here and there

Hi there ladybird, wondering along my finger,
with your presence that's always pleasing
a charming combination of red and black,
how I could I be disgusted by your linger?

Good afternoon, butterflies, socialising amongst the flowers,
your wings are like works of art
A pretty feature under the clear blue sky,
I could sit with you all for hours

Ah Spring and Summer, don't you just love them? Equally as charming are statement accessories full of character and colour. You can always count on Tatty Devine for super fun jewellery and their Spring Summer collection is no exception. I believe they have captured the essence of that time of the year well and I can't think of anything better than a lady bird permanently attached to my finger.

Sunday, 28 April 2013

the ideal nut roast

On multiple occasions when I have told a meat eater I had/ I'm having nut roast for my Sunday dinner they have laughed. I've never understood this but I guess it's because it's the complete opposite end of the scale for them.

In the past I have looked on the internet for various nut roast recipes but there isn't a huge selection and there's been nothing that's particularly grabbed my attention. Similarly, supermarkets are the worst. They have nothing. Which is why, everybody, cooking your meals from scratch is always the best option. The recipe for the one I'm sharing began with a version by Pearl Lowe (AKA Daisy Lowe's mum) which my mum and I used for the base of our's and have since been continuously modifying it to make it all the more delicious.

If your bikini diet is underway and you need a healthier/less fattening alternative to a meaty dinner or you're veggie, this is packed with flavour and goodness that will completely satisfy your tummy. (Best served with roasted potatoes, honey-roasted vegetables, spinach or kale, and Yorkshire pudding)

You will need...
  • 4oz mixed chopped nuts
  • 3oz chopped dried apricots and dates
  • 1oz wholemeal bread crumbs
  • 1 onion finely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon vegetable bouillon powder (vegetable stock)
  • 1 teaspoon Marmite
  • mixed dried herbs to taste (rosemary, thyme, sage, parsley)
  • black pepper
  • mixed seeds (sesame/ poppy, pumpkin and sunflower)

What to do...
  • Put the nuts, dried fruit and breadcrumbs in a large bowl (These can be previously mixed together in a blender)
  • Heat the olive oil in a frying pan and lightly brown the onion then add to the mixture in the bowl and stir in the herbs and pepper
  • Dissolve the vegetable stock and Marmite in 1/4 pint of boiling water then pour into the bowl with your ingredients and mix together thoroughly
  • Lightly grease an ovenproof baking dish and place the nut roast mixture evenly in the dish
  • Sprinkle assorted seeds on top and then bake in the oven for approximately 30 minutes
  • Dish up and enjoy :-)