Food

I know it’s all about the hot cross buns this weekend, but these Semla Easter buns look damn yummy. Semlor are a Swedish-Finnish almond and cream-filled bun traditionally made to mark the Lenten period. If you like cardamom, you’re in luck. Once baked, the cardamom infused buns are stuffed with an almond paste and topped with a dollop of whipped cream and a dusting of icing sugar. I’d take one of these over all the chocolate eggs in the land.

around and around

April 4, 2022

This beautiful and down-to-earth desert home.

These weirdo bud vases by Sandra Apperloo.

Pappardelle and pesto, ricotta and burrata.

Peter Bainbridge’s minimal silkscreen prints.

Cecilia Levy’s exquisite paper sculptures.

light as air

March 22, 2022

The heavier the world feels, the lighter this blog gets. Springs salads, Hyacinths in handmade vases, flamingo pink guest loos. My best writing comes when I have room to think, when I have to room to reflect. And in order to do that, I need to release air from the balloon, so to speak. The key for me is that I keep writing, even if what I have to say is as frothy as a cappuccino. Because when the urge does come for me to express something weightier, I’m more likely to have the words.

spring salad

March 21, 2022

I always feel bad when someone makes the effort to slice mango into a salad only to see me pushing it to the edge of my plate. Same goes for Kiwi. Ew. But this citrus salad looks delicious. Somehow oranges and grapefruits seem so much more palatable in a salad. I love adding fresh herbs –– mint, dill, flat-leaf parsley –– to a salad, and I’d sprinkle some pecorino shavings on top, too. Al fresco lunches; we’re almost there, folks.