Author Archives: nataliemerrillyn

August

August 5, 2014

ggusONE Topshop Underwire Bralette TWO Goodnight Macaroon Structured Boat Neck Stripe Tee THREE Warby Parker Finch Eyeglasses FOUR Serena & Lily Fouta Beach Towel FIVE Madewell Transport Tote SIX J.Crew Harper Scalloped Suede Flats SEVEN Madewell Denim Boyshorts (on sale!) EIGHT Bobbi Brown Beach Eau de Parfum

Where has the summer gone? I can’t believe August is here already and soon we’ll be thinking about sweaters, leather, boots, and jackets. Until then I’m soaking up the warm weather and these are a few items I’m loving for the last few weeks of summer. Those Madewell shorts are on major sale {I own a few pairs and they are my go-tos}, and the scallops on those flats are such a sweet detail. Here’s to soaking up the last few weeks of summer!

Around Here

August 4, 2014

{Love the old buildings and homes in London.}

{Enjoying the local pub with a Sunday night roast.}

{So happy to be back home.}

Processed with VSCOcam with f2 preset{New summer sandals,by Kat Maconie London, that I scored during Shopbop‘s sale.}

We’re slowly getting over jet lag and getting used to life back in London after being in the U.S. for two weeks. This weekend was super chilled out and involved lots of reading {the new issue of Porter is fab}, organizing {mainly shoes as my favorite shoe shelves are no longer in existence since we’ve moved}, and wine on the deck. It’s great to be back and I’m looking forward to some more traveling coming up — more on that soon!

Hope your weekend was fabulous!

I’m Back!

July 30, 2014

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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

To the Beach

July 9, 2014

{Click items to shop!}

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!

Olive Oil + Sea Salt Brownie Cookies

July 8, 2014

olive oil brownie cookies

olive oil brownie cookies

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!

Ingredients

+ 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

Directions

Preheat oven to 350 degrees and line baking sheets with Piggyslots.com 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.

Recipe adapted from Butter Lust Blog.