Cos Capsule

COS has made this limited edition collection to celebrate their 10 years. 10-piece capsule items which are showing off the brand's sharpness, precision and minimalism with the best possible way, are now available in stores and online. Splendid!


Current mood

1/ New U line for Uniqlo from Christophe Lemaire, this look is one of my favorites
2/ Gingham all-time classic headband from J.Crew
3/ New brand crush: OAD New York, loving this bag
4/ One-piece swimsuit in this rad pattern, from Camp Cove Swim
5/ These Gazelle sneakers in these awesome colored stripes are the perfect fit for old-times sake
6/ Latest trend collection from H&M has this insane off-the-shoulder ruffled top on my top-5 favorites

Have a good one! :)


Take me there

When in Miami, for a manchego and pear sandwich or a tortilla espanola along with a cup of latte, checking out the place's cool decor :)

OTL/ 160 NE 40th street, Miami, FL 33137


Designer of the week: Natargeorgiou

This is such an exquisite collection from fresh and god so talented duo Natargeorgiou. I love every single piece they presented and I'm sure there is so much more to come. Here is a glimpse of their f/w 17/18 along with their f/w 16/17-Stocked.


Rifle Paper Co. meets Keds

Aren't these sneakers the cutest? From one of my favorite illustrators, Anna Bond and her team at Rifle paper co. have just collaborated with major brand Keds to bring us a limited edition of three styles sneakers for your playful meets polished side! Just love 'em.

You can pre-order here :)

P.s. have a look at the shoebox: how beautiful are these gold enameled details on the logo? ugh!


Music of the day

Little gem from Rihanna here------Same ol' mistakes from her latest Anti album-


Shrimp tempura tacos

I love tacos and this one features one of my favorite basic ingredients for tacos: shrimps. Battered shrimps. Hell yeah! This is my recipe for this homemade taco-dish:

Shrimp tempura tacos

1/2 lb shrimps
1 egg
cold water
1 cup all-purpose flour
corn starch
vegetable oil/sesame oil
1 avocado, cut in slices
rocket salad or lettuce
2 tbs honey
1 tbs dijon mustard
1/2 to 1 tbs rice wine vinegar
1/2 cup mayonnaise
sriracha sauce
1 lime
maple agave syrup
basmati rice

For the batter:
1 cup (240gr) egg+ cold water
1 cup (sifted) all purpose flour

For the dressing of the salad:
2 tbs honey
1 tbs dijon mustard
1/2 to 1 tbs rice wine vinegar

Mayo-sriracha sauce:
1/2 cup mayonnaise
sriracha sauce, depending on how spicy you want it
lime juice from 1 lime
some drops of maple agave syrup

Mix them all together till you have a smooth texture.

Make the basmati rice according to instructions and set aside. Wash the shrimps and sprinkle them with the corn starch. Make the dressing and sriracha sauce and set aside. Make the shrimp batter: beat the egg with the cold water and then add it to the sifted flour. Drop the shrimps in it and make sure every shrimp is covered with batter. Fry the shrimps in a pan with vegetable/sesame oil (10:1) for 2 minutes. Assemble the tacos with this order:): sauce, rice, shrimps, sauce, rocket salad, avocado, salad dressing! Bon Appetit!


Take me there

..to taste some rustic Puglia region inspired menu, with fresh hand-crafted pasta and award nominated pastries. What a beautiful place..

Masseria- 1340 4th Street, NE, Washington, DC



If you are in New York do not miss out on this spectacular exhibition dedicated to one of the most influential bands in the world. Stonesexhibitionism to be there till March 12-


Impromptu Profiterole

This is such a great option if you are sort of things in your pantry and you are craving for something sweet for your tooth;) So I came up with this idea of creating a profiterole with only three ingredients and believe me you won't be disappointed. You only need:

1 box of cream puffs (from the freezers dept, I used these)
some kind of dark or semi-sweet chocolate
milk or whipping cream
1 tbs honey
almond flakes

Put the cream puffs in a large bowl, melt completely the chocolate in a pan with the milk/whipping cream and the honey till it forms a nice ganache texture and then drizzle it all over the cream puffs (you decide the portion of melted chocolate you want to put on top of the puffs). Finally, sprinkle a handful of almond flakes to give it that extra crunchy texture.

Dig in and enjoy!

p.s. You can also whip some cream and add some on top! (I had literally run out of that!)


On my radar

Located in London, in one of its finest hotels, this place is definitely one to transfer you back in time. I love the decor, the velvets and the antiques that give it that sense of elegance of the '20s and '30s..Sipping down one (or two or three) of their Golden Age crafted cocktails this venue is one to not surpass. 

Bloomsbury club/ 16-22 Great Russell street, London