Have a lovely weekend everyone – I will see you all back here on the 6th of April [schedule your reminders!] Our highlights of this week were…

– My Inside Life with Sofia from innovative French decal company Les Invasions Ephemeres.
Modern Glass inspired our week ahead.
– A designer lampshade DIY.
– Dreamy tribal illustrations from Argentinean artist Ana Laura Perez
– An amazing animated music video featuring one of our favourite artists Dan Hillier.
– We review inspirational new book from Gestalten ‘Eat Out! Restaurant Design and Food Experiences.
– Lauren reviews the riveting Long Song by Andrea Levy about life in a 19th Century Plantation.
– An alternative to our usual Day With, we take a look at Nestled In, the blog of a Finnish couple in their first home.
– Two delicious recipes from Louise’s Kitchen, a warming Roasted Pepper Garlic and Onion Soup and a moorish Brown Bread Ice-Cream.
– Lovely buildings; Scottish whisky distillery turned fairytale home lodge, beautiful Au Nom de la Rose florists in France, Simple hotels in Barcelona furnished by Muji, an Italian restaurant in Stuttgart featuring a ceiling studded with 90 gilt mirrors, and a self catering castle retreat in Scotland from homewares brand Pedlars


Fruity Beauty Lip Balm £2.50, M&S, Jersey Travel slippers £6.95, Muji,  Travel journal £8.32, Sukie

Late Night Drawings

Some really sweet art inside hand crocheted frames from Late Night Drawing

Late Night Drawings


Louise's Brown Bread Ice Cream

This recipe is fantastic. If you balk at the idea of ‘brown bread’ ice cream, I urge you to give it a try … I promise you’ll be converted. The bread in question is made into breadcrumbs and toasted with brown sugar giving the ice-cream a deep fudgy caramel taste which is so moorish. The other great thing about this recipe is you need no special kit to make it, just a hand whisk and a lidded tupperware type box. Enjoy!

Louise x

Louise’s Brown Bread Ice-Cream

Serves 6.

85g/3oz brown breadcrumbs
85g/3oz soft dark brown sugar
2 large eggs, separated
Half a tablespoon of dark rum [optional]
300ml / Half a pint of double cream
85g/3oz sifted icing sugar
Continue Reading…


This week I have a couple of recipes for you from My Kitchen. Both were a result of needing to knock up a quick lunch that satisfied on every level. The weather was cold, but full of promise with bright sunshine. Hence a combo of a bowl of rich soup and a [smaller bowl] of ice cream was on the menu. Both of these recipes were made from what I had in the kitchen cupboards, fridge and freezer. Often the best dishes are those that are cobbled together on a whim. Below is my recipe for the soup, tune in right after for my brown bread [yep you heard right] ice cream recipe!

Happy Cooking,

Louise x

Roasted Pepper, Garlic and Onion Soup

5 – 6 Pepper [red, yellow or orange]
3 – 4 Cloves of Garlic [adjust to your own taste]
Fresh Thyme [you can other herbs such as parsley, basil and sage or dried herbs if you don’t have fresh to hand]
2 tins of chopped tomatoes
A splash of balsamic vinegar or red wine vinegar
Olive Oil
Vegetable Stock

This really is a make-it-up-as-you-go-along recipe, so quantities and ingredients are but a rough guide – follow your instincts!
Continue Reading…

{ Search }

{ Recent Articles }

Creating a Playful but Grown Up Family Home

City Break: Long Weekend Lisbon

{ Currently Reading }

The Signature of All Things by Elizabeth Gilbert

{ Sponsors }

{ As Seen In }

{ Follow me on Instagram... }