how to look hot when it’s cold…

Beeing Swiss, I know it’s tricky to get dressed when it’s cold 6 months in a row without having the feeling to always wear the same. Here are a few ideas I found on STYLEBOP to mix and match:

down jackets + slim pants + warm boots + cool accessories

Long jackets + big bags + layers + high boots + cool glasses


happy friday

I just realized, this is my 100th post since I opened my blog!!!… time flies and I’m getting more and more inspired by sharing things with you! :-), today is also my mom’s birthday and I’m really looking forward celebrating with my family. I was in Switzerland the whole week and I am also very happy to spending time with friends in Zürich this weekend, hola Mexican evening and cosy brunch on Sunday!

here are 3 things currently making me happy:

Some bubbly to celebrate…

Chocolate muffin and tartelette to celebrate…

Zara star print shirt that I will dress to celebrate…

I wish you all a wonderful weekend!

pretty lace

I like lace, lace is sexy and also very trendy this year. I’ll probably go with a black top (spotted a cool one at Zara the other day) that I will wear with back pants for either Christmas or the New Years party…

Here’s a selection I made:

Shirt, Zara: 29.95 Euros / Leggins, Mango: 34.95 Euros

Rain boots, Valentino: 189 Euros / Bra, La Perla: 155 Euros

Dress, Mango: 79.95 Euros / Shoes, Zara: 69.95 Euros

Top with lace applications, Zara: 25.95 Euros

peacamole and guacamus

I made these dips the other night when we had friends over. The peacamole was my favorite (although I’m not really into peas) but the tahin (sesame) paste and the yogurt made it fresh and delicious!

(that one was supposed to be without the cat but he kind of always is around and he was so curious about the chickpeas that his head popped in when I pressed click)…


You will need

300 gr. shelled green peas, frozen or fresh but not canned

100 gr. plain, natural yogurt (more depending if you like the dip more liquid)

2 tablespoons tahin paste (sesame paste, available in organic shops)

1 clove garlic, minced

1/2 bunch of fresh parsley

1 ts. wasabi paste

salt, pepper to taste

Steam the peas for 14 minutes, or until tender, and let cool to just above room temperature.

In the bowl of a food processor or blender, combine the peas, tahin paste, yogurt, parsley, garlic, wasabi, a little salt and some pepper. Process until smooth.

Taste and adjust the seasoning. Spread on pieces of multi grain crisp bread and serve. The peacamole can be made a day ahead and kept in the fridge in an airtight container; it will keep for 2 to 3 days.


You will need

100 gr. ready to use  chickpeas

1 avocado

juice of 1/2 lemon

4 tablespoons tahin paste

salt and pepper to taste

In the bowl of a food processor or blender, combine all the ingredients. Process until smooth.

Serve with Lebanese flat bred or grissini sticks.