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A  lace dress, paired with a basket bag, and mules is quickly becoming my easy go-to for spring weekends. It’s not ground breaking but the styling possibilities with a lace dress are endless especially if you stick to neutrals like black and white.  You can do something as simple as wrap a scarf around your neck, add oversized sunnies and you’re instantly channeling a Parisian girl enjoying a weekend in the south of France. Try ditching the slip and wear it over a black bodysuit for a concert or a beachfront party. Add a belt, strappy sandals, and a statement earrings for a romantic dinner look. A lace dress can give you countless options, you just have to find what works for you.

Wearing : Dress – Free People, bag – a gift from Bali, shoes – c/o WhoWhatWear, bracelet – c/o Gorjana

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I mentioned in a post earlier this week that Sam and I had a noodle craving that lead us to create our own noodle bar for dinner.  We whipped up a variety of fresh toppings, mixed up our own sauces, and had two varieties of healthy noodles to choose from.  For this recipe I’m going to detail what we made but you can mix and match your own favorite ingredients to make countless variations.  I’m using shiitake and kelp noodles because they are very low in calories, but you can use rice noodles or any other type you like.

Ingredients :


Fresh herbs – Mint, Basil, Cilantro, Green onion


2 Jalapeños

Edamame (cooked)

Purple cabbage




Smoked tofu

Peanut butter + Peanuts

Rice wine vinegar

Soy sauce

Hoisin sauce

Sesame oil

Directions :

Start by cooking noodles according to instruction on the packaging. While the noodles cook begin to assemble your toppings. Shell the edamame, and shred the cabbage. Finely chop the green onion, jalapeño and cilantro. If you have one, use a spiralizer to cut the carrot into thin strips. Chop the radishes and cucumber into bite sized pieces, toss together with a splash of rice wine vinegar and top with a sprinkle of cilantro. Thinly slice your tofu and cut your limes into wedges. The final step is to assemble your sauces. For the peanut sauce blend 1 cup of peanut butter, with 2 tbsp of soy sauce, 2 tbsp rice wine vinegar, roughly chopped and seeded jalapeño pepper, and a little water depending on how thick you want the sauce. For the second sauce I combined sesame oil, with rice wine vinegar, soy sauce, and a touch of hoisin sauce to taste. When serving I put out extra sesame oil, rice wine vinegar, and soy sauce to add to the noodle dishes as needed. I put everything out on the table and we spent the evening trying different flavor combinations. The best part is that because we were using shiitake and kelp noodles  as well as fresh veggie toppings, our bowls were virtually guilt free.

Happy Sunday!


It’s the tail end of both lilac and peony season, which means this is my last chance to have the house filled with the delightful scent of lilac. I picked up fresh blooms this week, whipping up a simple arrangement. I like my flowers to look like they have just been picked from the garden. When creating this arrangement I started with the peonies, trimming them to sit 2 inches above the rim of the vase. Next I grouped the lilac together. I kept the lilac stems longer so that they would cascade over the peonies. I filled the empty spaces around the two statement flowers with filler blooms, in this case I picked up pink and white lisianthus. I love how this arrangement turned out. It’s sitting on my coffee table as a write this.

Happy Friday! I hope you all have a wonderful weekend and thanks for stopping by the blog.

Wearing: Jeans – Sandro, top – The Kooples, scarf – Donni Charm, shoes – WhoWhatWear

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 As the days get longer and warmer the city of angels comes alive. From outdoor movies at the Hollywood Cemetery to concerts at the Santa Monica Pier, there is never a shortage of something to do. The other day Sam and I spent our late afternoon at LACMA enjoying their outdoor pieces and exhibits. Afterwards we spotted a food truck across the way and decided to grab some quick bites before heading home. Unfortunately by the time we got there the truck was closed up, leaving us craving the delicious noodles they were offering. Since we couldn’t have what we were craving we went home and whipped up our own version. They we’re almost as good and probably a bit healthier. I’ll share the recipe in my Sunday Bites segment this Sunday.

Wearing : Pants –  c/o WhoWhatWear, camisole – Anine Bing, jacket – c/o Rebecca Taylor, bag – c/o WhoWhatWear, shoes – Gray Matters, earrings – H&M, necklace – c/o Les Niéréides Paris

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Little image diary of our weekend at Coachella. We made very little plans this year but everything seemed to fall into place.  Our friends offered us a last minute room at their place and I was lucky enough to get a wristband to go into the festival on Friday. We spent the day Saturday party hopping. We ended our night at Neon Carnival where we rode bumper cars, played carnival games, and danced the night away.

Wearing: top – Zara, jeans – Sandro, shoes – Zara, bag – Gucci, sunglasses – Le Specs, top – Maje, skirt – Maje, sunglasses – Guess, shoes – Musse and Cloud, dress – Alice McCall, leather jacket – Nour Hammour