Friday, July 25, 2014

The Acropolis


On my second post about this amazing hill set in the middle of Athens I want to show you the big highlight, the Parthenon and the surrounding ancient building of the Acropolis.
Unfortunately this beauty was badly damaged during the many wars that the city has suffered, the Acropolis was even used as a gunpowder storage in the 1687 siege by the Venetians. However its beauty and grandeur can still be enjoyed. 
Again I recommend visiting early morning if it's one of the very hot days, I went about an hour before it's close time on a cloudy day and it was magnificent, there were all kind of skies and lights and it was breathtaking. The views of Athens from there are also worth seeing. 
I can't wait to visit the Museum very soon!


The amazing view from the entrance, called Propylae. I absolutely love the light picking through the stubborn clouds. Athens is a very big city and the views from here leave you in awe.


This is a drawing of what the entrance (Propylae) might have looked like back in time, pretty stunning if you ask me! There are only a few columns left but I think it is as impressive, especially considering the many years that have passed and the incredible architectural power those buildings had. 


The Old Temple of Athena (the front of the Erechteion) is another favourite of many, with the Caryatid standing proudly and supporting the amazing ode to the city protector. Unfortunately these specific Caryatids are not the real deal, one of the originals, taken by Lord Elgin in the 19th Century is now housed in the British Museum in London and the other 5 are placed in the newly opened Museum of the Acropolis. Hopefully one day they can be all 6 reunited. 


Now, how you already started planning your trip to Athens and Greece? 

Wednesday, July 23, 2014

Recipe: Green Beans with Bacon and Onions


A fabulous french recipe, that can be eaten as a side or as a main. I had it last week as my main lunch and it was incredibly delicious. I usually just blanche the beans so this is what I will show you today but if you like your beans cooked any other way may this not deter you from making this dish. 

Ingredients

(for 2 as a main)

300 gr green beans (haricots verds in french)
120 gr of bacon, cut in small cubes
2 small shallots or 1 medium white onion
olive oil 
salt and pepper to taste

Instructions

Cut the tops of the beans, wash well. Blanch your beans: bring to the boil a large stock pot with salted water. When the water is boiling add the beans and cook for 3-4 minutes. Take out of the heat, drain and place them in a bowl with very cold water (or ice cold water) so you completely stop the cooking process. Leave them for 5-7 minutes. Drain again and dry.

Prepare your onion and bacon. Cut the onion in round thin slices. Heat 1 1/2 tbsp olive oil in a pan over medium heat, when warm enough cook the onion for 2-3 minutes until soften, add the bacon and cook until it's golden. Season with salt and pepper as you like. Add the cooked beans and mix all well for 2-3 more minutes. 

Monday, July 21, 2014

A view of the Odeon of Herodes Atticus


Happy Monday lovelies! I'm spending some days in Athens and last week I finally made it again after 12 years to the Acropolis. It was the most perfect day to visit this ancient beauty, it wasn't too hot (I recommend going early in the morning or late afternoon just before it closes as it can get crowded in between as extremely, unbearably hot!) and not super busy. 
 The first sight one finds is the super imposing Odeon of Herodes Atticus. The Odeon was built in 162 AD by an Athenian magnate (Herodes Atticus!) to honour his dead wife.
Bothe the audience and the orchestra stands were restored in the 1950's and it's been since one of the main venues of the Athens Festival. Everyone has performed here, from Maria Callas to Frank Sinatra to Lucciano Pavarotti and Elton John. Watching a show there is definitely on my bucket list!


And the little kitty that lays under the Athenian sun on the way up to the Acropolis. Oh to be a little cat chiling under so much history and beauty. 

Friday, July 18, 2014

Wear it to the beach: white shirt


The other day, while packing for my summer time in Greece I realised the real, the one and only beach coverup was the one I did not have, an oversize white shirt! 
The epitome of beach chic. 



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Via: All sources can be found on my Summer Pinterest board

Wednesday, July 16, 2014

A Decor Pro's living room


I stumbled upon the living room of Spanish Elle Deco's Director, Marta Rioperez,  and I loved it so much I really wanted to share it today. What I love the most is that it feels a super comfortable and loved up space, full of beautiful beloved objects and art where textures, colours and elements interact beautifully creating a stunning space. 
One of the most striking features is the big shelving unit made of oak, designed by the owner herself and built around the windows in order to allow the natural light to flow. The dining room was built on a covered old terrace and that allows for even more light to come in, a dream come true! 
Oh I'm so jealous! This is exactly the kind of home I'm dreaming of, a warm space where all my favourite things and people live and a place where I can fully enjoy life. Well, all I need now is pack my stuff, call a moving company like Fn Worldwide and get to it! Well I decide where I want to live next! 


Photos via Elle Deco Spain 

Tuesday, July 15, 2014

Recipe: Greek Kokinisto (aka beef stew)


I love this extremely traditional Greek recipe. It's called kokkinisto, which literally means "redenned", and practically is a beef stew made with a tomato sauce. The meat is cooked for a few hours over low heat until very soft and juicy, it's lovely served with pasta, spaghetti usually or rice. Definitely a heartwarming dish but I love it any time. Some recipes call for adding cinnamon or cloves to make it more moorish and while this recipe I'm showing you doesn't have them you can definitely add them. "Kokkinisto" is a way of cooking the meat, which comes to first browning the meat and then the tomatoes juice is added and cooked slowly, this is a great way for the meat to become soft and juicy. 


Ingredients

(for 2)

500 gr beef cut in cubes
1 onion
2 plum tomatoes
olive oil
salt and pepper
250 gr spaghetti
Warm water to boil

Instructions

You can either buy the meat ready cut at your butcher or cut it yourself in 1 inch cubes. Wash the meat thoroughly and dry with a kitchen towel. Prepare the onion by cutting it thinly. 
Heat 1 tbsp olive oil in a deep large pan over low heat, cook the onion and beef. Brown each piece of the beef on all sides. Add enough warm water to cover all your meat and cook over medium heat for about 30 minutes. 
Grate the tomatoes and add them to the meat together with the salt and pepper (and if you chose to the cinnamon) cook for a further hour and add water as needed, cook until the meat is tender and the sauce has thickened. 
Boil the pasta as instructed in the package, drain and place in the pot with the meat and red sauce so you can mix it all well. Serve with grated parmesan cheese and extra freshly ground pepper.  

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