Black Ankle Boots

 ONE Stuart Weitzman TWO 3.1 Philip Lim THREE Acne Studios FOUR Ash FIVE Shutz SIX Michael Kors

One of my go-to pieces for autumn – ankle boots that go with everything. I have a few pairs (in many different neutral colors and styles!) – here are a few of my favorites for this season.

Lately

 

 Wearing: T-Bags Los Angeles Top | Rag & Bone Denim | Celine Trio Bag | Ancient Greek Sandals

 A few snaps of life lately:
01. I’m loving my new crossbody that I found for a steal at Vestiaire Collective. Still one of my fave places to shop – all my best pieces in my wardrobe are from there! PS: Speaking of bags, there’s a huge 20% off classic bags sale here.
02. We had breakfast at No. 11 and the food was actually gross and cold but it still looked pretty.
03. I’ll never get tired of these cute little houses with pretty painted doors and perfectly manicured shrubs.
04. I’ve been using this dry oil and loving it – it’s the perfect way to enhance your tan. And it smells like the beach!
05. Loving off the shoulder tops and this one is super comfy.

Hope you’re having a great week!
xo

The File

the file

the file

the file

the file

the file

the file

Loving new to me lifestyle publication The File, filled with profiles of super smart and stylish women {like this one: Ilona Hamer – I’ll take everything in her beauty cupboard, please!} I love her levis which I would dress up with a pair of Manolo’s or these Rag & Bone suede wedge booties. Read more here.

Shop the look:

Vegan Iced Hazelnut Latte

hazelnut latte

I’m not a huge coffee drinker but I love iced coffee in the summer and this super easy homemade version is delicious! It takes a few seconds to make and has such a nice, refreshing flavor. I’ve been making my own hazelnut milk to put in it and it gives it such a nutty, organic taste – love it.

Ingredients

+ 2.5 mL strong cold coffee
+ 1 cup hazelnut milk
+ 2 tablespoons soya whipped cream
+ sprinkle of cinnamon or cocoa powder
+ 1 handful of ice

Directions

Fill a tall glass 3/4 full with ice, pour in the coffee and then milk. Top with whipped soy cream and finish by sprinkling some cocoa or cinnamon on top.

Directions for your own hazelnut milk:

Place 3.5 ounces of hazelnuts in a large container, fill with water and leave to soak overnight. Drain the water, rinse, and place the hazelnuts and 2 cups of water in a blender. Blend until hazelnuts have completely broken down. Place muslin/cheese cloth over a colander and place in a large bowl. Pour the liquid over the cloth, then pull up on all ends to squeeze out as much liquid as possible. Serve straight away or store in the refrigerator until you are ready to use. It will keep fresh for 5 days. The milk might separate a bit while it sits, just give it a quick stir or shake and it’s ready.