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Thursday, 22 August 2013

On board

Travelling with a baby is different. Flights are best to depart at nap time.  A mountain of "just in case" stuff has to make the trip too.  However with a lot of planning and good organisation it's manageable.  

I think of this outfit as my travel uniform.  Jewellery tends to beep through security so I don't wear any. A huge scarf is a must; as an accessory, for extra warmth, as feeding cover, pillow etc.  Clothes are loose, long and stretchy - work for comfort and warmth, yet able to be removed if it gets too warm.  

Louis Vuitton Neverfull GM Tote, Witchery leopard print ballet flats (similar), Scanlan & Theodore neoprene trouser, Zara Scarf, American Apparel tee, Fleur Wood knit

Tuesday, 20 August 2013


In my mind this is the sweater I've always wanted in my wardrobe.  Hide a million sins and go with everything.  Lets hope it's as good in reality.

Tuesday, 13 August 2013

Me, me and me

I have a mostly hate relationship with my hair. It's typically a dry and brittle, tangled mess that that gets oily quickly. Having it short (collarbone length) proves challenging to style as the kink makes the hair short and thus awkward on my round face. Not to mention that it looks unkept. Unkept is okay at home and on the weekend, but not in a professional setting. I've let it grow, cutting it only twice a year (it grows slow and in my case a trim doesn't make it grow faster). It's been a painful process but its better and longer than its been in years. I've given up products and heat styling tools, too. A double shampoo of Sebastian Trilliance and the same conditioner, good towel dry and a quick dry off with the Parlux results in passable hair (when washed first thing it settles by the afternoon). I do need a fringe trim though.  Stat.

I'd been meaning to go to Stokehouse for dinner for years, literally, but it always seemed so close to home and comfortable. Which is exactly what I needed last week. 

I made it a phone free dinner, but I did take a photo of the incredible dessert. The pumpkin ravioli for entree and the pork belly for main were just as outstanding. It's a wonderful special occasion restaurant.

The Bombe. A Stokehouse classic. Strawberry sorbet, white choc mousse, coated with a meringue.