Fall Wishlist

 Bag  Guess Ashbury Tawny Carryall

Coat Massimo Dutty

Boots RM Williams

It's the last Saturday of summer.

Isn't it a bit sad...

Don't get me wrong,

the current weather is not bad,

but I would've loved to see a bit more of summer)

Plum jam

I've got a very good friend in Crimea. 

Virtual friend) 

She is an excellent cook and a food photographer!

And she's been making her jams for years!

Fresh homemade jams - plum, strawberry, raspberry, cherry... 

I don't eat a lot of jam

and just want a jar or two for the occasional tea break.

A few days ago I saw her homemade plum jam

and I knew what I wanted!

Bonne Maman!

Best store bought preserves I've ever tasted!

Eggy Wholemeal Bread

Yes,

eggy bread for breakfast today.

Easy and delicious.

Can't get enough of blueberries also)) 

Soho

The iconic Carnaby Street

and Soho.

A lovely day spent there)

Have a good working week!

It can be difficult to organize your wardrobe.

What to keep, what to toss...

It can be hard to let go

of old clothes

that once made you happy.

I came across this excellent 

list of rules put together!

You try it!

                           Borrowed here

Just Wednesday

We had a lovely day.

It was nice, but nothing special.

Been there

done that...

Sunday Breakfast - Baked Peaches

Fresh peaches baked with brown sugar, butter, and a dash of cinnamon.

Delicious served warm with a scoop of vanilla ice cream, but they are also very good with Greek yogurt. 

Place the peaches cut-side up in a baking dish. Fill each peach cavity with a nob of butter, a teaspoon of brown sugar, and a pinch of cinnamon. Pour enough water in the bottom of the pan to come ½ inch up the side of the pan.

Roast until peaches are tender and cooking liquid is syrupy, 20-40 minutes, brushing with cooking liquid halfway through, until the flesh has softened and the tops are browned.

The cooking time depends on how ripe the peaches are.

Grey scarf trend

Sonia Delaunay

Painter, designer, tango-dancer and coat-maker to the stars,

incredible Sonia Delaunay.

Enjoy!

Glass noodles

Glass noodles, or cellophane noodles, or bean thread noodles

are very versatile, and can be used in

soups, salads, stir fries etc. 

Glass noodles magically turn transparent when cooked 

and are completely wheat and gluten free. 

They are made from mung bean starch and very easy to cook.

 Just soak them in hot water and then cook for a few minutes.

 I usually cut them a few times with kitchen shears to make the long noodles easier to eat.