The atmosphire was already great because of the setting, you know the Somerset House is a massive and imposing building on the Themes and then the Tiffany green was in every nooks so try to imagine the splendour... If you'd like to skate there next year don't forget to book in advance the tickets, it's pretty popular this place so it's quite hard to find tickets.
2010-02-28
♥ design: packaging
The atmosphire was already great because of the setting, you know the Somerset House is a massive and imposing building on the Themes and then the Tiffany green was in every nooks so try to imagine the splendour... If you'd like to skate there next year don't forget to book in advance the tickets, it's pretty popular this place so it's quite hard to find tickets.
2010-02-25
2010-02-23
♥ City guide: still London
Here the best things I'd like to share with you:
♥ COCKTAILS SCHOOL @ 69 colebrooke row . We had a classroom on 5 amazing cocktails in this supe cool bar. It's in angel in a nook just off Upper Street.
If you fancy trying some of these unique cocktails then do book one f their Cocktail Masterclasses. Tony Conigliaro and Nick Strangeway are truly the greatest bartenders in the world. Thank you guys, it was great!!!
♥ GORDON'S WINE BAR is the oldest wine bar in London. The atmophire made me wow!!! It buried deep beneath the street where you only can see a suble sign and a really small door. Downstairs is all bare brickwork arches and candlelit tables. Ideal, if you're looking for somwhere to take your first date. It was crowed of drinkers of all ages. You can breathe the love of this unique venue and of good wine.
♥ SUPPER CLUB is a place in Notting Hill just off Portobello Rd, it's quite cool. You can eat, drink and dance there. Honestly it's not my cup of tea, too cool and apparence but it was nice because we spent much time talking randomly on our bed/table, it was pretty relaxeing.
♥ GREENWICH is so cute. I went there on Sunday and i bumped into a sweet market, so nice! G. is crowded of restaurants, caffee, bars and pub and we had a down right English fish&chips. you have to go on the hill and watching the skyline...awesome! Also you can get G through the foot tunnel under the Thames. FYI: It is 1,217 feet in length and approx 50 feet deep. Its original purpose was to allow south London residents to work in the docks on the Isle of Dogs. It was designed by Sir Alexander Binnie and was opened on 4 August 1902 at a cost of £127,000. The tunnel is lined with 200,000 glazed white tiles. It is open 24 hours a day, although the lifts do not always run the full time.
♥ CANARY WHALF is a large office and shopping development in East London really close to Greenwich, actually is a new business district. It's built on the site of the West India Docks on the Isle of Dogs so there are lots of little docks and the atmosphire in the night is quite stunning because there are lots of restaurents on the rivers and the view is great, if you like the skycraper. ok it's not the best place in London of course but if you are around it's worth to have a walk there.
2010-02-22
♥ it's
I love to create our special phrases and only we can get them. This language says we can try for ever to dance together trusting each other. In the meantime I wear my pringles socks having a milkshake, I can savour your flavour
I fall in love with coffee every morning but time blows off quickly and I’m again at the airport with my luggage through the checking desk waiting for my flight listening my favorite playlist losing myself. In a couple of days I’ll be again at the airport but this time I already feel a squeeze in my stomach
2010-02-12
2010-02-10
♥ cooking school: hummus
Ingredients:
♥ 1 16 oz. can chick peas; drained and well-rinsed
♥ 1/4 c tahini (sesame paste)
♥ 2 lg. cloves garlic; chopped
♥ 5 Tbsp. fresh lemon juice (about two lemons)
♥ 1/5 cup olive oil
♥ 1 tsp. coarse salt
♥ 1 tsp. ground cumin
♥ 1/8 tsp. cayenne pepper
♥ 1/5 cup warm water
Preparation:
1. Place all ingredients except water in a food processor and process for about 2 minutes.
2. Remove lid and scrape down sides. Add water and process briefly again. Scrape down sides. The mixture should be somewhat coarse and not quite runny. Add a bit more water if needed.
3. Refrigerate for four hours to allow flavors to meld. The consistency will thicken to a firm paste.
2010-02-09
♥ St. Valentine's day round 4 - freeprintable
2010-02-08
♥ some words make me happy
"need you, deep in my arms,
tucked and curled into my body,
softly sleeping, lips open and purring,
kiss you whilst you sleep and when you rise,
morning brings brand new adventures,
my green eyed sunrise, so warm to touch"
2010-02-05
♥ quote of the week
Albert Einstein
2010-02-04
♥ St. Valentine's day- round 3 - cooking school
This morning the suggestion I'd like to give you is about Valentine's dinner. I mean, we could take this occasion to stay close with our parter and have with him/her a special/cute dinner. One of my favorite recipe is flan, all types of flan usually look so small, tender and cute, basically they are delicacies of the food world. I choose this recipe as starter: Prawns and porcini flan. Prawns are quite
♥ INGREDIENTS
Flan:
6 prawns, peeled
100 gr Porcini Mushrooms
a bit of butter
1 ½ tablespoons extra virgin olive oil
half glass of white wine
1 cloves of garlic (don't worry you don't smell of it and garlic is so aphrodisiac!!)
2 eggs
a bit of parsley
nutmeg, salt and pepper
Sauce:
bechamel
100 GR grated Parmigiano Reggiano cheese
salt and pepper
♥ PREPARATION
Bechamel Sauce: Heat up your pre made bechamel with a bit of milk , away from the heat add the grated Parmesan cheese stirring to amalgamate and also salt and pepper.
To prepare the flan: sauté the sliced mushrooms in oil and a nut of butter with a garlic clove, nugmet, salt and pepper. Remove the garlic clove when golden-brown. Mix together the 2 prawns, mushrooms, 3/4 of the sauce, the egg yolk, grated Parmesan cheese, a bunch of parsley and mix everything. Add the whipped white eggs to the mixture.
Put into the cupcake pans and bake in the oven for 10 minutes (180°) till they are cooked. Turn over the flan on the plate and cover with the left bechamel sauce. Embellish with the left praws and some teeny piece of parsey.
2010-02-03
♥ St. Valentine's day- round 2
I've just found this crunchy idea on a really cute and italian yummy blog. This could be a grat idea to start better your St.Valentine's day. Let me remind you... having coffee every morning with your partner is something special to me. Anyway you could make your Valentine' rise cuter following this easy cuddle.
Make shortcrust pastry and the trick is : to cut the rolled dough with the same shape of your heart coffee-cup (obiouvsly you need to buy it previously!).
♥ INGREDIENTS:
300 gr flour
150 gr butter
100 gr sugar
1 yolk
1 whole eggs
a bit of lemon peel
a bit of salt
half of teaspoon of baking powder
About direction you can see this past post: cookies.
Isn't it so cute??
♥ St. Valentine's day- round 1
Actually I use this website to make some funny videos about holidays or really nice evenings or events just to share with friends to keep laughing a bit. I just made this video to show you how this tool works: you can upload your favorite pics, choose music, post and write someting and then ... bang! you can get your video. I choose the Valentine's theme but honesly this layout is quite ... trash and teen spirit :-( but if you are on roll you can find out some really nice one. I'm embarassed about it...!!!
♥ And now create yours video slideshow
2010-02-02
♥ St. Valentine's day
The most love day is approaching and I've decided to look for some nice, lovely and usefull things on the web to share/suggest you such as free printables, photos, unusual and oddball gifts and also aphrodisiac recipes (I already have a wonderful book about that).
I promise I'll post 5 posts about St. Valentine's day. Of course if you have some suggestion to give me please don't hesitate, they are really welcome! Where will I be on Love Day? In London!!! I LOVE London and "coffee in the morning" at all.
2010-02-01
♥ The art of table setting - II
Ok I have to admit I’m such a buff of beauty!