Black On Black

Timeless chic, sultry sexy, mysterious, elegant, sillouette friendly, easy-to-wear a black on black look in outfits is a must this season. It actually never goes out of style and it can be overpowering, suiting every occasion and being commonly associated with sophistication, sobriety, dignity, luxury, authority and power. I wouldn´t/ couldn't wear it on a daily basis, but once in a while I do love a total blackout look! What do you think about it?

This Too Shall Pass

In The Mood For

{enjoying the first still tenuous rain of Fall }

This week we finally had the first glimpses of my favourite season - the first raindrops brought along the organic scent of wet earth [which is quite reinvigorating for me], the brisk mornings and nights made pull the sheets over and the afternoons became noticeably short. The first batch of autumnal scones and muffins is already in the oven, preparing a weekend that foresees nothing besides listening to the rain falling outside, cuddling in the sofa while watching the last episodes of Dexter's Season 8, watching The Conjuring at night and going to a great birthday party that celebrates 3 anniversaries. I wish you all a fabulous weekend. I'm in the mood for...

{loving this perfect cold weather mix of leather grey with white}



{wearing fine, delicate, sparkly gold jewelry}

{slowly changing from pinks and oranges into deeper make up hues}

{certainly making this somewhat festive, but classy manicure on a special occasion}

{acquiring new soft and sultry feminine lingerie}



{decorating the house with cotton-candy colour flowers picked in my in-laws beautiful garden}

Tuna Fish Vegetables Rice

Sometimes one doesn´t have to spend a lot of money in order to serve a delicious meal, that both looks good and tastes even better! Now that Fall is slowly making its way into our homes, it's high time to prepare more substancial meals, but that still have an airy feel of warm weather outdoors gatherings.

Ingredients:

• rice
• brocolli
• cauliflower
• peas
• onion
• garlic
• olive oil
• tomato sauce
• chilli
• canned tuna fish
• salt
• 4 to 5 eggs

Lightly golden the garlic and the onion in a pan with olive oil. Put the rice to fry a bit and then add hot water and the vegetables and set to boil. When ready set aside and reserve. In a frying pan make a stew with chopped onion, garlic and lots of tomatoes. Set aside and reserve. Put 5 cans of tuna fish (run off the oil) in a bowl and reserve. Scramble 5 eggs with a bit of pink pepper and some chilli. In a platter place one layer of the vegetables rice, another layer of tuna fish, one layer of the tomato stew, one layer of srambled eggs and end up with a last layer of rice. Take it to a pre heated oven for about 15 minutes or until the top is slightly golden.