{travel inspiration: tinos, greece}

. . . rounded edges and a soft, charmingly uneven texture that catches the play of light and shadows, and shall never look at walls the same way again . . .

{images: photography by yiorgos kordakis via simple blueprint}

{table for two: watermelon, salt & chili granita}

. . . and to hold on to summer for as long as possible, {or for those in the southern hemisphere, in anticipation}, pretty pink granita with a little spice . . .




w a t e r m e l o n , s a l t & c h i l i g r a n i t a
serves 4

1 kg fresh, seedless watermelon, skin removed & roughly chopped
1 tbsp freshly squeezed lime juice
1/4 tsp salt
1/4 tsp dried chili flakes

add watermelon, lime juice, salt & chili flakes into a food processor and blend until mixture forms a pulpy consistency

pass mixture through a sieve, pressing firmly through with the back of a spoon; discard remaining mixture from sieve

pour the sieved mixture into a wide metal baking tray or freezer-proof dish (make sure it will fit easily onto your freezer shelf) and freeze for approximately 2-3 hours or until ready to serve (mixture will keep in the freezer for 2-3 days)

when ready to serve, use a fork to scrape granita into shards and serve in dessert glasses

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{p.s.} previous table for two features:
* campari citrus sorbet
* call me cupcake
* le petit déjeuner
* meringue-encased lemon cakes
* home-made baguettes
* crab bruschetta


{all photography & recipe [with edits] by katie quinn davies . . . more here}

{table for two: campari-citrus sorbet}

. . . last week, it was vanilla yogurt popsicles, and this week, campari-citrus sorbet . . . summer is seeping into the hours and days with its golden rays and all one can do is feel the warmth on cheekbones and bare shoulders and stop for ice cream along the way . . .

c a m p a r i - c i t r u s s o r b e t
grapefruit, makes 1.5 quarts

1 cup sugar
1 cup water
3 cups grapefruit juice
1/2 cup campari

Mix the water and sugar together in a small pan over a low heat, bringing to boil until the sugar dissolves. Allow the simple syrup to boil for exactly 4 minutes (this will give the sorbet the best consistency). Remove from heat and cool (makes a little over 1 cup).

Combine the citrus juice and Campari and add 1 cup of the cooled syrup. Adjust to taste -- want to add a tablespoon or two extra syrup if you prefer it less tart. Remember, the mixture will taste slightly sweeter in liquid form than it does when frozen.

Freeze in an ice cream machine according to manufacturer’s directions {if you do not have an ice cream machine, they also make perfect popsicles}. After churning, allow sorbet to set in the freezer at least two hours.

......................................................................................................

{p.s.} previous table for two features:
* call me cupcake
* le petit déjeuner
* meringue-encased lemon cakes
* home-made baguettes
* crab bruschetta


{recipe by zested & photography by liz v. photography via mowielicious}

{places: in the kitchen}

. . . must confess, these days, would most likely find me anywhere {most likely in the office} other than the kitchen, unless it is to pour the champagne, or to linger about the hors d'œuvre, and of course, when there are cream-filled cakes and heart-shaped shortbread cookies sprinkled with confectioners' sugar . . .

{p.s.} a recent places feature, where one might also find me: here


{images: photography by anna kern; photography by sussie bell, styling selina lake for tesco; by yvestown, yvonne eijkenduijn on flickr & blogged here}

{weekend links, on tuesday}

......................................................................................................

. . . was one of those perfect weekends drenched in summer sun and leisurely brunches, wild roses and chandeliers against blue skies, brie and paté and glasses of mimosas, an afternoon at the the antique markets, lingering between cake stands and milk glass, and now, a new week and there are cases to pack and flights to catch, a million things to do before in between . . .

hope you've had a beautiful weekend & that your week is off to a perfect start, roséline xo

a f e w l o v e l y l i n k s
* décor: crisp summer whites
* inspiration: at the beach {& especially this}
* recipe: sweet corn & raspberry ice cream
* in the kitchen: wooden spoons & mason jars
* at the office: brass number clips & other fun things
* at home: indoor gardens
* shopping: for a little colour, this handbag & these shoes
* summertime: pure romance
* at the market: pleated lilac {via snippet & ink on twitter}
* at home: sometimes less is more

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{as always, a few things you may have missed}
* colour inspiration: warm summer whites
* runway inspiration: chloé, new york
* two lovely things: books & blossoms
* style inspiration: sheer gold
* a new week & bright days ahead
* favourite five: artist michelle armas
* at the office: a case for the ipad 2
* recent press: this is glamorous on apartment therapy

n e w f o r t h e w e e k :
* all in a day's work: kelly green & perfect pantsuits
* recipe: campari-citrus sorbet


{images: apartment therapy}

{table for two: oceanside dreams}

. . . and now, only a matter of time before deliriously lovely hazy summer afternoons and wind-rippled sand, fluttery dresses and fantastical floods of light, languid laughter and champagne by starlight -- but until then, scallops and oysters and oceanside dreams . . .


p a n - f r i e d b u t t e r & t h y m e s c a l l o p s
2 teaspoons olive oil
20g butter
1 clove garlic, crushed
2 teaspoons finely chopped thyme leaves
12 scallops, roe on, on the half shell
2 tablespoons lemon juice
1 tablespoon chopped chives

heat a medium frying pan over high heat; add the oil, butter, garlic and thyme and cook for 1 minute; remove the scallops from the shells, reserving the shells; add the scallops to the pan and cook for 30 seconds each side; place the cooked scallops back in the shells; add the lemon juice to the pan and cook for a further minute, then add the chives; spoon the pan sauce over the scallops; serves 4





s c a l l o p s w i t h l i m e w a s a b i d r e s s i n g
& o y s t e r s w i t h c h i v e a n d w i n e v i n e g a r d r e s s i n g

s c a l l o p s
2 tablespoons peanut oil
2 cloves garlic, crushed
1/3 cup (80ml) lime juice
4 teaspoons wasabi paste
12 scallops, roe off, on the half shell
peanut oil, extra for brushing
3 green onions (scallions), thinly sliced
lime wedges, to serve

preheat a char-grill (broiler) pan over medium heat; heat a small saucepan over low heat; add the oil and garlic to the saucepan and cook for 1 minute, then whisk in lime juice and wasabi; set aside and keep warm; remove the scallops form the shell, reserving the shell; brush the scallops with the extra oil and char-grill (broil) for 30 seconds on each side; place scallops in the shells; top with dressing and green onion and serve with lime wedges; makes 12

o y s t e r s
2 tablespoons olive oil
1/3 cup (80ml) white wine vinegar
2 tablespoons finely grated lemon rind
2 tablespoons finely chopped chives
12 shucked oysters

place the oil, vinegar, lemon rind and chives in a bowl and whisk to combine; spoon over the oysters and serve; makes 12

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{p.s.} previous table for two features:
* le petit déjeuner
* meringue-encased lemon cakes
* home-made baguettes
* crab bruschetta


{images: scan by this is glamorous from donna hay's seasons}

{décor inspiration: wallpapered cabinets}

. . . isn't this the loveliest idea? . . . glass-front cupboards strewn with cole & son's classic and utterly delightful hummingbirds, and instantly, everyday items such as smokey quartz glassware and jadeite cake stands become little works of art . . .

{p.s.} also: a little romance


{image: photography by jon day for house to home}

{on the market: stockholm, sweden}

. . . there has been a warm and woodsy victorian in australia, a bright and modern apartment in sweden, and even a look at the differences between magazine and real estate photography for a townhouse in new york, but until now, there has never been such a perfect intermingling of the two . . . swedish real estate firm, fantastic frank, photographs homes for their listings in much the same way as interior design magazines; working with photographers who do not usually shoot houses, but work in fashion, art and architecture, they have developed a beautiful new photographic style that will forever change the way one thinks of real estate listings: for here, a light-filled home in östermalm, an upscale borough in stockholm, sweden, glittering with chandeliers and positively strewn with roses . . .























{images: photography by anders lindén for fantastic frank via trendey story}

{on the market: manhattan townhouse}

. . . shall always adore katie lee's ultra-chic four-story west village townhouse, famously decorated by nate berkus a million years ago, in 2006; first seen in domino magazine and still an all-time favourite, the 4000 sq ft home, which includes 3/4 bedrooms, 4 baths, 4 fireplaces, an elevator, a landscaped garden, matchbooked marble detailing, and antiqued gold-leafing, is now on the market, and it is always interesting to compare how the real estate listing shots, often taken wide angles, differ from the rich, more detailed shots published in magazines; and so, a glimpse . . .



the living room, as it appeared in the real estate listing


the living room, as it appeared in domino magazine




the kitchen, as it appeared in the listing


the kitchen, as shot for by paul costello for domino magazine




the dining room, as it appeared in the listing


the dining room, with katie lee, as shot for domino magazine




the stunning gold-leafed dressing room, as it appeared in the listing


the dressing room, as it appeared in town & country magazine




the upstairs den, (cropped) as it appeared in the listing


the den, as shot by paul costello for domino magazine




the master bedroom, (cropped), as it appeared in the listing


the master bedroom, as shot for nate berkus (from a previous post)






top & above: the living room, as it appeared in the listing


the living room, as shot by paul costello for nate berkus


an all-time favourite shot: the living room, as it appeared in domino

***

{p.s.} previous on the market features:
* a grand victorian, australia
* a swedish apartment

{images: prudential douglas elliman real estate, photography by paul costello for domino magazine, nate berkus, simply smitten, a previous post; discovered via haute design}