The Journal.

Stories, Notations, Discoveries.

Monthly Musings...
October 

October and fall is in full swing, chilly climes and falling leaves means I'm upping the comfort levels at home and changing up and resetting my health routine. 

Hello October

We're full into fall and the smell of Winter looms, but I'm all about enjoying every season to the max, taking in all the chilly feels and autumn colours, adding cosy layers to my home and my wardrobe.


I've also instigated a few changes to my wellness routine and introducing some different stuff on my socials that I can't wait to share with you as well as thumbing through my fave cook books for some nourishing recipes, making the most of the seasonal veggies. Oh and some very exciting news... we've bloomed in Tampa. A new store in store at the beautiful Oxford Exchange in Florida, a few snaps below. 


Do look out for my new features for this month, Come With Me where I'll be taking you with me on some of my weekend jaunts and walking you through My Medicinal Garden championing my favourite herbs and how to use them. Would love to know what you think. 


Happy October



What's New At AA

Back On Form 

Using sculpture and sculptural forms and shapes at home creates intriguing visual accents that excite the eye and elevates vignettes with a curated arty vibe. We've just dropped some beautiful pieces from organic shaped vases to curvy side tables and rounded candles all sculptural in form and totally chic. Add to pad now!  


Look Who's Back: Todi Makes An Entrance 

This statement chandelier is back with all the boho luxe vibes that will create an instant focal point even when it's switched off. The graceful iridescent beads create a fractured light effect that adds a show-stopping element to any room.  

“The delicate, iridescent beading bounces light around so beautifully”


We've Bloomed In Tampa!

We're so excited to have launched a new store in store at the Oxford Exchange, Tampa, Florida. It's such a beautiful inspiring space where you can drink, dine and shop and we are so pleased to have our own area for our fabulous fauxs. Gem and I hosted a sip, shop & bouquet making launch event and met such a great bunch of people. I'll be writing a whole journal post dedicated to our new space, but in the meantime, a couple of pics, more to come soon. 


On My Socials

Come With Me 

New to weekends, I'm going to be highlighting some of my favourite spaces and stores from design led coffee houses, markets, studios, hidden gems and luxe escapes. Here's a little sneak peek at one of my favourite coffee spots, White Mulberries in St Katherine's Dock, keep an eye on my socials for a deeper dive. 

New Exercise Classes

There's a new Pilates studio that's just opened in my neck of the woods. Studio Anatomy run several different classes and I'm discovering new ways to move my body, hello reformer, not sure we're great friends but I'm loving it. 


What's Cooking?

I love the veggies at this time of year, squashes, pumpkin, chards, sprouts and leeks, so colourful and so nourishing, this is one of my all time favourite fall go to's as soon as the weather gets a little nippy. 

Herb & Garlic Squash with White Beans & Kale by Riverford

For weekdays when I don't have much time this is a minimal fuss meal full of veggies and white beans which are just amazing for your protein and fibre intake. Super nourishing and quick!

INGREDIENTS

  • 1 Butternut Squash – deseeded and cut into chunky 4cm pieces
  • 200g Shallots, peeled and halved
  • 1 Whole Garlic Bulb, halved
  • 1 tbsp freshly chopped Rosemary
  • 1 tin Cooked Butterbeans
  • 150g Kale, stripped from the stalked and roughly shredded
  • 1 Lemon
  • 2 tbsp Green Pesto
  • Olive Oil
  • Salt & Pepper

METHOD

1. Preheat your oven to 190ºC/Gas 5.
2. Throw the squash into a large roasting tray along with the shallots, garlic and a few tablespoons of olive oil. Season generously and roast for 30-35 mins, until tender – stirring in the rosemary halfway through.
3. After you have added the rosemary to the roasting tray, tip the butterbeans, along with the liquid in the tin, into a medium saucepan. Season cautiously with salt, checking to see if they are already seasoned first. Bring up to a gentle simmer and cook for 10 mins until they are heated through and the liquid is reducing. Add the shredded kale and cook for a further 5-6 mins until it is wilted and tender.
4. Remove the squash from the oven. Tease the softened garlic cloves from their skin and coarsely mash them with a fork. Fold the garlic into the beans along with the pesto and a squeeze of lemon. Taste and tweak the beans to your liking with salt, pepper and more lemon.
5. Serve the beans in shallow bowls topped with the roasted squash and shallots.
Serves 2


Style Surgery

If you fancy catching up on some of my recent Style Surgery Instagram Lives, I've saved them all in one place so that you can check out all the latest interior design and decor natterings from my fabulous and v stylish community. 

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