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I hope everyone is enjoying the last bits of summer. While I’m loving the slow pace of August, I’m also getting ready to jet to Australia before the month of September. As always I’m a little nervous about flying. I’m not a good sleeper on planes so I’m not sure what I’m going to do to occupy my time. Regardless of the flight I’m really excited to explore Melbourne and the surrounding regions of Victoria.

What are your tricks for getting through long flights? Any suggestions for shows, books, or podcasts I should queue up for my trip?

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If I could eat lox for every meal, I would. I use it dozens of different ways, but I think it truly shines in brunch recipes. Today I ‘m sharing my favorite Sunday indulgence, an open-faced lox sandwich with crème fraîche topped with a 6 minute egg.


Good bread



Crème fraîche


Extra virgin olive oil


Start by preheating the oven to 375F and boiling water in a pot large enough to hold all of the eggs will be using. Slice bread into half inch wide slices. Drizzle with extra virgin olive oil on both sides and toast in the oven until lightly golden brown and slightly crispy. You want the toast to be soft on the inside and just lightly crispy on the outside. Finely chop a handful of fresh chives, set a small bit aside for garnish.  Mix a half cup of crème fraîche with the finely chopped chives, add salt and pepper to taste.  Once your water boils, gently add the eggs and boil for exactly 6 minutes. Remove the eggs from heat and chill in cold water until cool enough to peel.  Once the bread and eggs have cooled you can start to assemble the sandwich. Spread a layer of the crème fraîche sauce onto the bread, layer with lox, top with a 6 minute egg, season with a little bit of salt and pepper and garnish with a sprinkle of chives. Voilà! Serve and enjoy.


I’ve always had a soft spot for matching co-ords. I love the idea that I can wear them together or break them up to create multiple looks. This See by Chloe set is reminiscent of a ruffled dress I bought last year and wore on multiple occasions during the holidays. Since I still love that dress, reaching for it whenever I can’t find anything else to wear, I figured I’d love having something similar in separates. I wasn’t wrong. This skirt and blouse set is even lovelier than the dress that inspired the purchase. I can see myself pairing the skirt with a chambray top and sandals for a casual brunch date, or pairing the top with a skinny black trouser and heels for a date night out with Sam. The possibilities are plentiful and endless. I’m excited to continue styling the pieces while at the same time having an easy, chic go-to look for when I’m in a rush or feeling less than inspired.

I picked up both of these pieces from Farfetch. If you’re unfamiliar, Farfetch is a shopping destination that allows you to shop from over 700 boutiques all around the world. It’s perfect for when you’re searching for a specific item and you need it fast. My items came all the way from Italy and Poland, but arrived within days. They also offer free returns and pick ups, as well as same day delivery in certain cities. I shop almost exclusively at online stores and the ease that comes with buying from Farfetch is refreshing when you need the perfect item in a pinch. It gives you the opportunity to shop from boutiques you don’t have access to. and you know that you can return without going to the post office if it doesn’t work out.

*This post was created in collaboration with Farfetch.

Wearing: Top – See by Chloe, skirt – See by Chloe, shoes – Windsor Smith, earrings – Adornmonde, bag – Saint Laurent


Sam and I popped into Catalina yesterday to hang out on my family’s sailboat. We spent the day swimming, BBQing, and just enjoyed a simple day of hanging out. My little sister was living in Boston for a summer intensive with the Boston ballet and just got back. She’s such an amazing dancer. I love that she’s been experiencing new cities every summer since she was 13. She’s already spent her summers in New York, San Francisco and now Boston. I missed seeing my little munchkin and it was really great to spend a whole day with her where she couldn’t just sit on her phone like most teenagers do ( the reception on the island is not great).

I’m also really excited that as of yesterday I am going to Australia at the end of the month. Keeping my fingers crossed that it doesn’t fall through like our trip to Finland earlier this summer. This is going to be the longest flight and trip I’ve ever taken without Sam. I’m a bit nervous but also really excited.

Wearing : Pants – Alice + Olivia, bag – c/o Soludos, hat – Hatattack, scarf – vintage Chanel, tee – T by Alexander Wang, sunnies – c/o Smoke X Mirrors, shoes – Zara, earrings – Adornonde

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Recently LA has developed a poke craze. A new poke spot seems to spring up on every corner like Starbucks.  Most of these spots offer cheap fast poke bowls that may be tasty, but unfortunately too often use bad cuts of fish.  After a few less than stellar experiences I decided to very simply create my own poke bowls at home.  As always this recipe is easy, healthy, and can be switched up to include whatever ingredients you have available.


Sushi grade raw tuna


Red cabbage


Jasmine rice

Sesame seeds



Green onion

Soy Sauce

Rice wine vinegar

Sesame oil



Begin by steaming the jasmine rice. Next dice the tuna into small cubes and marinate with the juice from a lime, a sprinkle of sesame seeds, a splash of rice wine vinegar, salt and pepper.  You don’t have to marinate the tuna for too long, 15 minutes is enough time for the lime to start “cooking” the fish.  Since you’re not cooking the tuna other than with the marinade you want to make sure you get very fresh fish. I get mine from my local fish market or at Whole Foods. While the tuna marinates and the rice steams, cut up all of the fresh ingredients you want to add to the bowl. I like to mix textures and flavors by using crunchy elements like fresh cucumber and adding touches of sweetness with mango. The last step before you assemble the bowl is to make the sauce. For my sauce I combine soy sauce, sesame oil, rice wine vinegar, sesame seeds, and green onion.  I do everything by taste adding to the sauce until it tastes good. To finish, assemble everything in a bowl, pour the sauce over the rice and trimmings, serve and enjoy immediately

Happy Sunday!