The beautiful kitchen is handcrafted by Tindall (on their website there are few other pictures of that place, from different views).
Friday, April 18, 2014
Tuesday, April 15, 2014
Monday, April 14, 2014
A tattoo bike on background of New York, a letter on the bottom of letters and quotes on a background of books the series is to discover.
Have you seen the small little fox?
Friday, April 11, 2014
Monday, April 7, 2014
I was thinking about a sweet little fox hugging a beagle like Ernesto, maybe made by Nicoz Balboa (a super cool artist I met in Berlin at a show she made long time ago), or maybe something more geometric... I guess I must think a lot more about that, because I'd like to complete my left arm, just close to the anatomic heart I have.
Tuesday, April 1, 2014
Aren't they cool?
I think this could be the perfect gift for someone who loves cooking biscuits (I have a couple of friends in mind). My favorite are the one with the geometric circles and the one personalized with a text.
Wednesday, March 19, 2014
I love two models in that shop: the Tidy Urban and the Cotton Square. Do you?
Do you love to use backpack or you prefer more traditional bags? One of the reason why I use backpacks is that I bike to to all my various errands during the day.
Tuesday, March 18, 2014
Tuesday, March 4, 2014
Monday, March 3, 2014
Pic from the Sartorialist
Saturday, March 1, 2014
The result is amazing, I was so surprised of it I never thought about such an interesting use of hamabeads.
Thursday, February 27, 2014
I found an article about the hotel on Casa Vogue Globo.
Monday, February 24, 2014
Well, last week I shared this pic on Instagram and some friends asked me to share the recipe (for 4 people)...here you are my dears.
Millet and arugola pesto
280 gr millet
2 cups arugola
1 spoon pine nuts
1 spoon olive oil
2 spoons grated bread
salt and pepper
First of all you have to rinse out the millet (to remove impurities), than cook for about 20 minutes it in salty water, equal to 2 times the volume of the millet.
In the mean time with a minipimer mix up the ingredients of the pesto: arugola, pine nuts, oil grated bread an a pinch of salt an pepper.
Once the millet is ready (and the water has been absorbed) mix it with the pesto.
Sweet carrots with basils
4 medium size carrots
1 spoon of dried basil
Peel and cut the carrots and cook them with salt and a bit of water, once they are almost ready add the basil. Then place on top of the millet and taste everything.
Please note: I used grated bread instead of Grana cheese because I wanted to make a vegan recipe, but you can use Grana if you prefer.