(via Aaron Perry-Zucker)

Isn’t this necklace adorable? Perfect for Easter (or any time of year really). It’s from the studio of Me Me Me in London. Very clever ceramic artists they are! Also loving these cute bottle vases – I’d definitely get the lightning one!

(found via Mitchell & Dent)

Ahhh nothing beats a little bit of Bryan Ferry dancing amongst the flames!

Jamie Oliver is one of my culinary heroes and his Sweet cherry tomato and sausage bake is a recipe that I’ve taken and adapted to become a real favourite. It’s so easy to cook – you just throw everything into one pan and bake away. The result is perfectly cooked sausages, brilliantly roasted tomatoes and very little washing up!

Ingredients
2kg lovely ripe cherry tomatoes, mixed colours if you can find them
2 sprigs each of fresh thyme, rosemary and bay
1 tablespoon dried oregano
3 cloves of garlic, peeled and chopped
12 good-quality sausages (Jamie suggests using a italian pork but we’ve used lamb, beef, chicken – all very tasty)
extra virgin olive oil
balsamic vinegar
sea salt and freshly ground black pepper

I believe the above serves 6 so just alter the quantities to suit

Instructions

1. Preheat the oven to 190°C
2. Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages.
3. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.
4. Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour.
5. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.
6. Once it’s cooked, you’ll have an intense, tomatoey sauce. If it’s a little too thin, lift out the sausages and place the tray on the stove to cook it down to the consistency you like.
7. Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta or a green salad. (We usually have ours sans side dish and it’s very filling)

(via L’ Impero Interiore)

“Poetry tempered with tragedy
Tempted and pulled when you cry upon my sleeve
Two flocks of blackbirds meet the air”

I’ve become a fan of Iron & Wine over the last year. The Shepherd’s Dog is probably in my top five favourite albums of late and yes, I do love Flightless Bird, American Mouth because I heard it on the Twilight soundtrack. Don’t be a hater! x

I’m a big fan of choc chip cookies and I love being able to whip up a batch just to have in the cookie jar (like I need an excuse!). I’ve tried so many different recipes but this is, by far, my favourite. I give you “Pip’s Best Ever Choc Chip Cookies”.

(Originally found here).

Ingredients
125g salted butter
1/2 cup white sugar
1/2 cup brown sugar
2 small eggs
1 or 2 drops of vanilla essence
1 3/4 cups self raising flour
250 grams ! choc chips

Instructions
1. Preheat the oven to 160 degrees.
2. Using an electric mixer, cream the butter with the sugars until pale.
3. Beat in the eggs and the vanilla until nicely mixed.
4. Beat in the sifted flour until mixed through.
5. Fold through the choc chips.
6. Grease or line a baking tray with baking paper.
7. Roll dough into teaspoon sized balls and pop onto the tray.
8. Bake for ten to twelve minutes.

If you like them chewy don’t let them brown. They will crisp up as they cool down. Makes about 48 – though I usually freeze some of the dough for use at a later time.

I came across Map Envelope the other day on Twitter (via SmashingMag). You can put a location in and print out an envelope lined with a Google Maps image. Très cool!

I created this one – because I would love to be in Whistler right now!

(via Allyeska)