Stripes on Stripes


img_8586img_8587img_8589img_8592img_8594img_8600One day it gets nice and everybody’s outside. This was few weeks ago went to a little lunch gathering and some desserts with family at Dominique Ansel Bakery. Sometimes it’s the simple things in life that make you happy. I just wanted to share little bits of my life with you that is not just clothes but my life as well. I am not much of a writer and I express my self more visually and I hope you enjoyed this post as much as I enjoyed my dessert. The main reason for this little outing was the blooming marshmallow hot chocolate and boy was it worth it. Till next time…

Keep Smiling – LOVE, Adisa

My Outfit:  Blouse & Pants – H&M, Earrngs, Necklace, Cute Flower Ring – gifts from sister, Bag, Sunnies & Boots – Asos.

Start your 4th of July with a little #nom

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Today was my housewife-y day. Look at all the food I’ve made. Since I had a day off I decided to start my celebration early on. Breakfast was a very berry patriotic toast. Lunch was portabello burger (oh so yummy) and for a little snack it’s brie cheese with bruchetta toast, black currant jam and blackberries. Now, since breakfast and snack really don’t require a recipe I will share the Portabello mushroom recipe because you should try this beast at least once in your lifetime.

First thing you will want to do is marinate the portabello mushrooms . For the marinate use 1/4 cup soy sauce, 1/4 cup balsamic vinegar (I’ve used pomegranate vinegar), 2 tablespoons olive oil and about 2-3 cloves of garlic minced. Place mushrooms in ziplock bag with marinate and leave at room temperature for couple of hours. Afterwards place mushrooms in oil heated pan and cook on high for about 3-4 minutes per side. Instead of buns I went with whole wheat bread and put gray poupon mustard on one slice and light mayo on the other. Then I placed some some salad with onions and avengers I mean burger assemble. For the side salad thingie which goes so great with burger I used small cherry tomatoes, fresh mozzarella cheese and stuck them on toothpicks. On top of the little skewers the garnish was fresh basil, cilantro and garlic all drizzled with a little bit of extra virgin olive oil and pomegranate vinegar. There you go enjoy your meal.

Keep Smiling – LOVE, Adisa

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See NOM, you can already taste it : )