A few little... {Things i have learnt}



1.:. It's always best to cut flower stems on a diagonal with a knife, as opposed to scissors which tends to seal the stem.

2.:. Never ever fully trust the weather man. Even when on that odd occasion he is right and you think you can go back to trusting him again.

3.:. The UK is in current shortage of yellow fever vaccinations.

4.:. Sprinkling water on pittas before heating them in the oven prevents them from drying out, and makes it easier to slice them C/O Jamie Oliver.

5.:. Less internet  makes for happier life times.

6.:. Cold Pressed juices retain all the fruity goodness through high pressure processing and are certainly worth the few extra pennies.

Fresh Mint Tea



If you take a root around my fridge, you'll most likely find the biggest bunch of fresh mint awaiting the weekly roast. It's on hand to partner with anything and everything, though as much as i use it, i had never even thought twice about brewing a mint tea.

After my nauseous reaction to peppermint tea, i was a little weary when kindly offered it a week or so ago, but I was completely taken aback at how much i enjoyed it. It's becoming something of a morning tradition, and a simple pleasure which is in no way the naughty type of indulgence. 

I like to grab a small handful of mint - wash it, place in my favourite mug and top with boiling water, leaving to brew for five minutes before enjoying. With the mint leaves still intact and swimming around my glass mug it make the experience all the more enjoyable. I find it's a particularly great accompaniment to a few minutes of calm in the middle of the day, or an early morning start. Whether this is a recipe for new discoveries or a pledge for more mint tea drinkers in the world i'm not sure, so perhaps i could call it a happy medium! Chin chin!

Ganni Details



I adored and really resonated with the Lisa Eldridge's interview on The Outnet, where she speaks bout the process of curating her wardrobe and personal attachments to her clothing. I made the choice to reconsider the way i shop quite some time ago so snapping up a gorgeous dress to add to my capsule collection really is a special treat.

This Ganni dress was the object of my affection for quite some time, but i finally purchased it at a complete steal from ASOS. I've long admired the French and Danish style and the dress reminded me of something i'd imagine wearing whilst swanning about the aforementioned places with a messy up-do, tangled sunglasses in tow, tan accessories and a very happy heart. Hey, a girls got to dream.

The billowy material makes it an extremely comfortable fit and i can wiggle around in it with plenty of room to spare (although that is partly due to the fault of a sizing estimation mishap), but no complaints here as i love to be able to wiggle around. I can imagine it'll be equally as a nice as an evening dress as it will with sandals for a downtime look and hopefully it'll see me through years to come. 

A Salted Caramel Recipe



I've made salted caramel a total of four times.

One of which hasn't quite gone according to plan. Needless to say, never take your eyes off the cooker or you will be greeted not by a caramel, but a blackened sugar which sticks itself to all surfaces and burns inside your nostrils.

However, on the three out of four occasions the caramel has turned out the gorgeous kind which oozes with a golden sheen and is quickly gobbled from the jar, laden on cupcake buttercream or laced in an ice cream milkshake for an indulgent weekend treat.

With a pot of double cream nearing its sell by date and the sun rearing its beautiful rays, I decided there was no better time to share my salted caramel endevour.

I followed this recipe on Red Online by food writer Annabel Langbein and trailed with three types of brown sugar all of which give a lovely result.

For a small jar you will need; 75g of Caster Sugar, 75g of light muscovado/light brown sugar/dark soft brown sugar, 100ml of double cream , 50g of softened unsalted butter (cubed), 2 1/2 tablespoons of water, salt to taste (1/2 teaspoon as a guideline).

In a small pot, mix 2 1/2 tablespoons of water with the caster sugar and place on a low heat to dissolve, making sure to stir it thoroughly (this will ensure your caramel does not burn on the side). Once the sugar has dissolved into the water bring the mix to the boil until the sugar turns a golden colour, making sure its not burning.

Quickly remove from the heat and add the rest of your ingredients making sure your sugar has no lumps. Return the salted caramel to a low heat to cook through, stiring to make sure the mix is thick and smooth. Once smooth, remove your caramel from the cooker, taste to ensure your salted caramel is to your liking and transfer into a container. Now it will be ready to enjoy, or pack in a little airtight jar as a gift to loved ones. Once you taste it, you'll wonder why you've never made it before!