Wow, it’s been ages since I’ve blogged! I really did not mean to be gone for so long and had every intent to schedule posts and work on my blog while we were away on vacation. We just got back from an amazing trip to Michigan and Chicago for a wedding and to see some very good friends and family. We only get back to the U.S. a few times a year and it was so nice to unplug; we spent every moment with people that we love that we wish we could see more often. I didn’t open up my computer screen once and it honestly was just the break that I needed. It’s always bittersweet to return back to London, but we’re excited about getting back into our routine and enjoying the home we’ve created here. Here are some pictures, snapped on my iPhone, from the trip. I hope you enjoy! xo
A few things that I’d love to throw in a weekend bag and take with me on a beach vacation. That Rag & Bone hat and off-the-shoulder top are inspired by this image I pinned on Pinterest recently. Also, how adorable is that Lolli bikini? The cutest!
I had a little sweet craving over the weekend so I made these — they’re incredibly rich and I am a huge fan of anything with a little sea salt! I made half of the cookies and put the other half of the dough in the freezer to make when we have someone else to share them with, having a huge batch of cookies around the house for just two of us is dangerous!
+ 1/2 cup olive oil
+ 1 cup sugar
+ 2 eggs
+ 3/4 cup flour
+ 3/4 cup unsweetened cocoa powder
+ 1/2 tsp sea salt, plus more for sprinkling
+ 1 tsp baking soda
+ 1 tbsp hot water
+ 1 tsp vanilla
+ 1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees and line baking sheets with parchment paper. In the bowl of a stand mixer, add the olive oil and sugar and mix until well combined. Add the eggs, one at a time, mixing well between each one. Add the cocoa powder, flour, and salt and beat until a dough forms — it should be the consistency of a thick brownie batter. In a small bowl, dissolve the baking soda into the hot water. Add dissolved baking soda and vanilla and beat until well combined. Stir in the chocolate chips with a spatula. Refrigerate the batter for at least 30 minutes, and up to overnight. Use a spoon to scoop out heaping tablespoons onto your prepared baking sheets and sprinkle with sea salt. Bake for 10 minutes, or until edges are set. Let cool completely on the baking sheets then transfer to a wire rack to cool.
It’s one of my favorite times of the year — summer sales! Last week I scoured through Selfridges and found a few deals on some black and white pieces for my wardrobe. The two tops on the left are by Sandro, a French label that I will definitely be shopping more frequently. Their pieces are so elegant and are definitely worth the splurge (although I always prefer a good deal!). The top on the right is by Derek Lam and it’s the perfect transition/layering piece. Have you scored anything from the summer sales? Do tell!
I want to start featuring some of my favorite restaurants around London on the blog — there are so many good ones that we love and a few of you have asked for some suggestions, so this will become a more regular feature here.
First up is one of the best spots for breakfast or brunch: The Modern Pantry. Going here always ends up as one of those situations where I promise myself that I’ll try something new, but their raspberry ricotta pancakes are so good that I order them every time — and I’ve never regretted it. Everything on the menu is super fresh and filling and they also do a really nice lunch.
The Modern Pantry | 47-48 St. John’s Square | Clerkenwell | London | EC1V 4JJ | 020.7553.9210