22nd February 2015
As many of you can probably tell, I’m all about interesting ways to store my clothes – treating all my favourite pieces more like art than something I wear. I have to say, this approach has really helped me to stop throwing things in a pile on the floor! Unsurprisingly some of my favourite clothing storage ideas have been found as part of visual mechanising in stores – I feel like a visually merchandised closet is pretty much the dream isn’t it? And while a lot of VM concepts are a bit too arty to be applied to everyday life, some actually work! I found these hooks in my local dollar store and thought they were a good idea, a trick I saw in a shop in Bondi when I was back home. I attached them to my DIY copper hat rack (which is turning out to be very multi purpose!), but you could just as easy use the hooks in a closet. It’s a great way to display your jeans collection if you’re sick of them in a drawer or on clip hooks. For me it makes getting dressed fun rather than a chore!
20th February 2015
In the last few years hats become something I wear everyday, clearly the whole sun protection thing is important, but in the end for me I love them because they can pull your whole outfit together. Because I wear so many of my hats to death, sometimes you want to find a way to inject new life into your most worn piece, which is where this DIY Hat Chain might come in handy. We have a whole bunch of gorgeous new chains in the store, and though we’d get crafty! In a few simple steps, change up the features on an old hat with the addition of some chain and voila, you end up with a whole new hat!
- a hat
- a length of chain (you can find some in the store)
1. Using your unpicked, remove any unwanted features from your hat
2. Wrap your piece of chain around the hat and cut how much you will need.
3. Use your pliers to open the last link in the chain.
4. Wrap your piece of chain around the hat again
5. Attach the opened link onto the last loop on the other end of the chain and ply it shut.
Voila! You can hang onto the ribbon of your hat so you can do a swap down the line.
Outfit photos by Nicola Lemmon
19th February 2015
I’m all about choice when it comes to most things, but after travelling often enough I’ve come to realise that this doesn’t apply to packing that suitcase. I mean, how many times have you taken a 790579kg wardrobe and only worn half of it? Packing less, and better, has been important to be for years (this post still comes in handy) – it’s about finding the balance between a moderate amount of clothes and also being able to feel well dressed when you’re on the move. I’ve spent the last fgew days in thailand – it’s a 5 day trip – and I thought I would share you what I packed. For this trip I was ALL about packing light, there was lots of to-ing and fro-ing involved between Hong Kong, Hua Hin and Bangkok and a tiny suitcase was the only thing that would work.
I managed to narrow the outfits down to just a few pieces (the ones you see below), and have to say I haven’t felt I needed anything else! While packing I kept in mind:
Flexibility: I mainly packed separate pieces that could be mixed and matched for the ultimate in outfit options, And yes I worn a few things twice, because who doesn’t?
Coordination: Making sure everything goes together is key (see my previous advice on choosing a colour palette), but this applies to accessories too. I always take one big bag and one small bag, and take matching shoes so that even when I’m feeling a little crumpled and dusty from long car rides, those matching accessories will give some sense of put togetherness.
Cut backs: Be brutal, you honestly don’t need all the clothes you think you do (as life, as travel).
Oh and if you’re loving the clothes rack you can make your own with my tutorial here.
In the travel wardrobe:
DIY bralette, SJ Lingerie silk top, Zulu and Zephyr top, shorts and bikini, Cotton On Tank, DIY distressed jeans, Witchery top, J Crew Jacket, J Crew Bag and Flats, Witchery ankle boots. I also took along my Spell Designs romper and my Dylan Kain handbag, not pictured here. Happy packing!
Photos by Nicola Lemmon
17th February 2015
On Sundays I usually take a few hours in the afternoon to get organised for the coming week. Unless I’m feeling super lazy (in which case I’ll veto in favour of some couch time) usually this means planning blog posts, tidying up a bit and just generally getting my ducks in a row. It’s become a bit of a non negotiable in my week actually – pity the fool who bothers to invite me to their Sunday afternoon BBQ! One thing I love to do during these afternoons is some cooking for the week, making a few healthy treats that will help stop me from eating corn chips when I’m feeling like a snack. This granola is one of the things I regularly make, it’s so incredibly easy and tastes delicious. I’ll have it for a quick breakfast or eat a handful in the afternoon. It’s gluten free and pale too for all you healthies out there.
The best thing about this recipe is it’s something I just kind of make using the things I have in the cupboard, a bunch of different nuts and dried fruit, mixed with shredded coconut and moistened with a touch of honey and coconut oil. Feel free to get creative with the ingredients because in my opinion it’s super flexible and adaptable!
- 3 cups of raw nuts – you can use pretty much any type to suit your taste but I go for Almonds, Cashews, Pepitas and anything else I have lying around.
- a cup of dried apricots (or other dried fruits, just make sure they haven’t snuck any sugar in)
- half a cup of dried raisins or sultanas
- 3 cups of shredded or desiccated coconut
- 2 tablespoons of honey (or other sweetener)
- a teaspoon of ground cinnamon
- a drizzle of coconut oil or melted butter
1. Chop the bigger ingredients like the nuts and dried fruits into pieces the size of gravel.
2. Put those in a big bowl and add all your other dry ingredients. Mix together well.
3. Add your honey and coconut oil. Have a taste and see how sweet it is, you can add more honey if you like.
5. Place a layer of greaseproof paper or alfoil onto a baking tray and then lay your mix out in a layer.
6. Pop the tray into the oven for 15 minutes at 180 Celsius (350 Fahrenheit). Keep an eye on it and when it starts looking light golden take it out and use a spoon to mix it all up.
7. Pop it in for another 5 – 10 minutes, making sure it doesn’t burn! Once the top layer is light golden you can take it out. You’ll notice it will be a bit moist and soft, but don’t worry, as it cools it will become crunchy so it’s important not to overcook it.
On another note, thanks to all of you who took the time to respond to my survey a few weeks ago. It helped me so much to understand you more. I’ll be sharing more on what you said soon, (we’ve got over 3700 response and counting!), but in the meantime I wanted to share this recipe – so many of you wanted more recipes here and there so I though why not?!
Photos by Nicola Lemmon