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Wedding Haze

Stress. Stress. Stress.

And not enough time to post!  I still need to sort out napkin rings, guest transportation and where on God's green earth we're going to put the dance floor (amongst other things).  Until my normal state of mind resumes, see below for some of my wedding inspiration and the overall look we're aiming for.

Ta-ra for now!

Maria xx

The Wedding Reception Venue - Veghera Club at Grand Resort, Lagonissi

PINK, PINK and guess what...

More PINK...

Leica Camera

Kitschy Living
Sarah Illenberger

Pink Parsley

Joel Penkman Food Art from Design * Sponge

From Emily's blog @ Cupcakes and Cashmere

PS - Even if I've achieved nothing substantial all day I am comfortable in the knowledge that I've had my 8 glasses of water. The End.

Have a fabulous weekend!

Maria xx

My First TILT: Maria Loves...

Things I Love Thursday. As inspired by the wonderful, awe-inspiring, radically self-loving Gala Darling.

*click on the pics to find out more

How cer-azy is this!?
Did someone say watermelon mojito pops?! Yes Please!

This post by the wonderful Katie of 'Running on Happiness'
This recipe for mouthwatering scones
Absolutely anything and everything that has to do with Soap & Glory

Until next week...

Maria xx


I should be planning a wedding but instead I'm reading these beauties.


Books I'm hankering to read this summer.

Again, cos it's THAT good

Keep track of what you're reading with  Very good stuff.

Thanks for checking in and have a great week!
Maria xx

I Heart Hong Kong

Lei Ho!

I'm in Hong Kong which is why I haven't posted in a while.  I've taken loads and loads of pics (only with my iPhone unfortunately) so I'll put them up very soon! 

Until then...take care!

Maria xx

Ice Cream, You Scream...

We all scream for ice cream.

I love love LOVE ice cream and I'm particularly excited about it this summer.  Maybe it's because there's a Ben & Jerry's opening up right around the corner (very easy reach...too easy). Cherry Garcia anyone?

Although, I can't be too hard on them as they don't actually serve my favourite ice cream combo EVER which is Haagen Dazs' raspberry sorbet with milk chocolate topping.  Heaven in an ice cream bowl.

But I do love all my ice creams.  So imagine my utter glee when I received my daily Emerald Street email which had all to do with new ice cream trends.  And they all sound deli-YUM-cious.  Check out my faves below.


Can you imagine a more divinely chocolate caramely coconutty combo than this?  Those morsels are just crying out to be devoured.

If you didn't already know, make sure to put April 12 in your calendar as Ben & Jerry's do a yearly 'Free Scoop Day' in select locations.  Check out the website to find a location near you for next year! 

Ben & Jerry's Coconutterly Fair

If you were to ask me what my favourite ice cream van option is it would hands down be the Fab Lolly.  This year they're updating the long-favoured formula with a traditionally English combination.  Takes you right back, doesn't it?

Fab Lolly Apple & Blackcurrent

Made fresh from their barn in Hampshire in the UK Jude and her husband pride themselves on bringing you the best of The English countryside. With yummy flavours like the Hokey Pokey (golden mix with handfuls of honeycomb thrown in), Strawberry Tease (with real strawberries), Double Choc and Ginger Spice, you can't go wrong.  

With their gluten free recipes and 10% of profits going to charity, you'll be doing good by yourself and others simply by indulging your sweet tooth.  And I see a whole world of potential for those adorable stripey tubs. 

Jude's Ice Cream

Ok so this may not exactly by the one to seek out when you're looking after your curves, but Tesco's new range of luxury ice creams promises a lot in the way of pure indulgence.  I can feel a billion calories piling on just by reading the name aloud.

Chokablok Billionaires Shortcake

And finally for something entirely different.  If you'd ever wondered what ice cream made of black sesame seed, lychee, chocolate and chilli, Turkish Delight and lime and lemongrass would taste like, then look no further than Yee Kwan's award winning recipes.  They are sure to transport you to a world of ice-creamy Asian goodness.

Lime and Lemongrass Ice Cream


Haagen Dazs Banoffee Ice Cream

Icing on the Cake (cake-flavoured!) Ice Cream

The Ice-Creamists

Have a cocktail, honey!

Easy on the gin.

I'm not one to reblog, and especially not on my fourth post, but I was sent this email from the National Honey Board with a list of beautiful and refreshing summer cocktails made with honey. They look and sound absolutely divine so I had to share them with you all...

Bee's Knees Cocktail
From Chef Ricardo Zarate (makes 1 drink)

Bee's Knees Cocktail
  • 1 tablespoon honey
  • 1/2 jigger gin
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed orange juice
Note: the orange juice is optional.  Bars in Los Angeles and New York that serve the Bee's Knees omit it.

Combine all the ingredients and shake well with ice. Strain into a glass

Note: when made as directed, the honey often forms into a giant ball in the middle of the shaker.  To avoid this, combine three parts honey to one part water and stir together until completely mixed, then continue with the recipe.

Honey Mango Margarita
Makes 1 beverage

Honey Mango Margarita
  • 1-1/4 oz. gold tequila
  • 2 oz. margarita mix
  • 1/2 fresh ripe mango**
  • 2 oz. Honey Simple Syrup
  • 1 scoop crushed ice
Sugar rim glass. Combine ingredients in blender and blend until smooth. 881 oz. Monin Mango syrup can be substituted for fresh mango.

Honey Simple Syrup: Mix 4 parts honey to 1 part hot water in a store n pour. Or alternatively, use a covered container that is convenient to pour from.

Honey Mint Juleps
Makes 14 servings
  • 1 cup water
  • 1 1/2 cups mint leaves
  • 1 cup honey
  • 3 1/2 cups bourbon 
  • Crushed ice
  • Mint sprigs, for garnish
In a small saucepan, bring water to a boil.  Remove from heat.  Add mint leaves; stir until wilted.  Add honey; stir until dissolved.  Let mixture stand until cool.  Strain and discard mint.  For each julep, combine 1/4 cup bourbon with 2 tbsp. honey mint syrup.  Pour bourbon mixture over crushed ice in frosted tumbler or tall glass.  Garnish with mint sprigs.  

Mandarin Blossom
Makes 1 beverage

Mandarin Blossom
  • 1 oz. Honey Simple Syrup
  • 3 oz. fresh sour
  • 1 1/2 oz. Absolut mandarin
  • 2 tablespoons egg white for froth
Shake all ingredients with ice.  Strain into a cinnamon-sugar rimmed martini glass.  Garnish with an orange twist.  Cinnamon sugar is a blend of super fine sugar and just enough cinnamon to give a light brown colour.

Enjoy and Happy Summer!