old movies and a nature walk.

There is nothing quite like a weekend filled with fresh air, good friends, and old movies.
I was so inspired by the colours of the water, sky and trees this weekend when we all packed up to spend some time at the lake.

It was dark and sunny one minute - with brilliant blues, greens and yellows: and rainy and misty the next, which gave way to beautiful soft greys, dark blues and mossy greens.

I absolutely love to be by the water - and did a bit of recipe testing while I was at it with some of my oldest friends.
Colour and social therapy at it's finest!

(image via thingsorganizedneatly)


light bulb.

Today I caught myself day- dreaming of a lovely trip to Croatia that I had last summer, with amazing markets full of fresh fruits, vegetables, and olive oils.
Serious antipasti cravings.

…and then it struck me...
summer is a time when we are completely spoiled with fantastic fruits and vegetables locally. Nothing beats a crisp carrot right from the ground, fresh snappy vegetables, and peaches so juicy they drip down your hands when you bite them.

* Now I certainly recommend if you ever have the chance to visit the amazing country of Croatia to pay close attention to the fantastic Mediterranean food and its preparation (like that's a difficult proposition…),
but today I am humbled by the amazing produce and tastes of my own backyard.
Ahhhh…. summer.


august recipe.

Grilled Whole Mackerel

You will need:

4 whole mackerel, gutted

6 large rosemary sprigs

1 head of garlic

30 ml vegetable oil

4 lemons cut into rounds

kitchen string

With a sharp knife, make short slits at 5 cm intervals down the middle of the fish on both sides. Season the fish cavity with salt and pepper. Place lemon rounds and 3 sprigs of rosemary inside the fish cavity. Brush entire fish with vegetable oil, and season with salt and pepper. Top fish with remaining lemon slices and rosemary, and tie fish closed with kitchen string, securing lemon slices to the fish.

Oil grill and check heat. Charcoal fire is medium-hot when you are able to hold your hand 12 cm above it for 3 to 4 seconds. Grill fish for 15 minutes and then carefully turn fish over and grill 15 minutes more, or until cooked through. Place fish on a serving platter and cut away string.

*Cooks tip:

If you can’t grill outdoors, roast fish on an oiled baking sheet in a 220 degree oven. Roast until just cooked through, uncovered, 30 to 35 minutes without turning.

Photography: Sturla Bakken

Food and Styling: Tara Ballantyne

favourite things together…wood and leather!

Peep toe clogs by Swedish Hasbeens.
I need these in every colour.
So completely comfortable even though a wood sole seems on the contrary.
My new favourite with jeans, dresses and shorts.
70's style…please hang in there!

Spanish Chair by Børge Morgensen.

my favourite living space seat at the moment -
a danish twist on a spanish classic design.
Clean and perfect, with heavy buckles that makes me melt...

leather satchel by Marni.

...Yes please!

(images via unpolished life)
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