Everyday life is the special occasion!

February 29, 2016

Burgundy & Grey

I love it when some of my favourite colours are a perfect match - grey and burgundy, in my book,  being one of the most perfect colour combos for wintery months ever! This combination creates a casual or relaxed appearance  that's still sexy and cool. The shade gray you wear determines the color of burgundy -the lighter shade of gray, the deeper the shade of burgundy. Let's take advantage of the remaining of winter season to pull these shades out of our closets and put together interesting ensembles for cold and dull days.

This Too Shall Pass

February 26, 2016

In The Mood For

{steaming pancakes on the weekends}

Despite having a terrible cold wave and copious rain on the forecast for the next few days, I'm happy that February is a wrap and I’m pinning all my hopes on a warmer March that'll lead us into beautiful spring weather. I'm catching up on the Oscars' films nominees until Sunday and so far I already have quite a few favourite - let's see if my bets will actually happen.  I wish you a cozy weekend in or a wild one out if it's the case.And let's hope that the next few weeks reveal a few signs of early spring, along with exciting new beginnings that it will eventually bring!I'm in the mood for...

{a cult piece I am going after this season - the classic motorbike black jacket}

{the beautiful blushes at H&M - this one a flattering Golden Peach}

{this Caudalie's radiance sérum I am trying samples of and that's a keeper}

{the 70's retro feel of this console - goals}

 {in love with the pattern with dainty gold flakes - ALL STARS}

{earthy tones, flower prints, peachy hues - at Massimo Dutti}

February 25, 2016

Bola de Enchidos

We have amazing "enchidos" [sausages] in Portugal and they usually abound at my house - though I try really hard not to snack on them on a regular basis. These regional curated meat from several parts of the country are so flavourful and savory that it's quite impossible not to put them into good use very often. This time I chose to put them into my favourite accompaniment - a beautiful rustic bread-cake, super tender and fluffy that revealed perfect as a main meal for yesterday's lunch, sided by a tomato, cuccumber and red onion salad.

  • 3 large organic eggs
  • 1 cup milk
  • 1 dl of olive oil
  • 2 cups flour
  • 1 teaspoon baking powder soup


  • 2 chopped shallots
  • olive oil
  • chorizo Alentejo
  • salpicão from Vinhais
  • extra fuet
  • grand doublon
  • prosciutto from Chaves
  • extra virgin olive oil

Cut the sausages into pieces and take to  fry in olive oil and
slightly browned shallots. Beat the eggs. Add milk and the olive oil and beat very bem. Add the flour and baking powder and beat well. Add the sausages and involve them in the dough. Put this into an anti-stick medium mold smeared with butter and sprinkled with flour. Take it into the preheated oven at 180 degrees for about 30 to 40 minutes. Check the cooking with one toothpick.

  •  3 ovos grandes biológicos
  • 1 chávena de leite
  • 1 dl de azeite
  • 2 chávenas de farinha
  • 1 colher de sopa de fermento em pó 
  • 2 chalotas picadas
  • azeite
  • chouriço alentejano
  • salpicão da Beira
  • fuet extra
  • grand doublon
  • presunto de Chaves
  • azeite
Cortar os enchidos em pedacinhos e levar a refogar ligeiramente em azeite e chalotas alouradas. Bater os ovos. Juntar o leite e o azeite e bater muito bem.Juntar a farinha e o fermento e mexer muito bem. Juntar os enchidos e envolver. Colocar este preparado numa forma anti-aderente untada com manteiga e polvilhada com farinha.Vai ao forno pré aquecido a 180º cerca de 30 a 40 minutos. Verificar a cozedura com 1 palito.