Wednesday, 17 September 2014

Grey Area





Wearing: Skirt, Tee, Boots - Primark. Bag - Zara. 

Hello internet, the outfit posts are back! I had a mini hiatus from my usual content because 1) My wardrobe was feeling very uninspiring after a major clear-out (and I mean major. It was only a matter of time before it happened though, and Anna's video was the final push) and 2) Why not shake up what appears on TM?

The countdown has officially begun- I only have 3 nights left in my bed before I move out. The fact that I can't take my bed with me seriously upsets me, by the way. I guess this means that I need to start packing and step away from all the London Fashion Week vlogs on YouTube? 

Wednesday, 10 September 2014

Autumn Inspiration '14



















My annual Autumn Inspiration post is always one of my favourites to write. One year on and I'm still in love with burgundy nails, stacks of rings, ankle boots, and any other autumn cliche you can think of. Sorry, not sorry. Just looking at this compilation of images makes me excited for the colder months. 


On Sunday I'm heading down to London for what seems to be becoming my traditional trip to LFW. I don't know how long I've spent looking blankly at my wardrobe, but I still don't know what to wear. A wardrobe full of clothes, and nothing to wear. Apologies, this post is just one cliche after another! Sending big love, xo 

Friday, 5 September 2014

The Recipe: Chocolate Crispie Squares


This recipe came to the rescue last week when I wanted to bake an edible "thank you" for my last day of work. (Although, I would be lying if I said that I saved them all for my colleagues. I had to do the taste test, right?!)

*Credit for the recipe goes to Lucy Young and her book Secrets of Aga Cakes. It's the only book I go to for baking- if you have a sweet tooth you need this book, no questions asked.

For 16 squares you will need:

12x9in baking tin, lined with cling film
100g butter
100g marshmallows
100g soft toffees
200g coco pops

All you need to do is:

Melt together the butter, marshmallows and toffees together on a low heat. Keep stirring so nothing gets burnt! Stir in the coco pops, making sure they're evenly coated. Spoon into your tin and use the back of the spoon to pack the mixture down, so it's compact. Pop it in the fridge for at least an hour. Then you can tip it out the tin and chop up!

If you're feeling fancy...

Melt 100g of chocolate (white, milk or dark- your choice!) and drizzle it over the top.