Designs By Nipa Doshi & Jonathan Levien

Nipa Doshi and Jonathan Levien have designed these seats for Italian label Moroso: My Beautiful Backside and Princess. Like many of their other creations, these designs display a fusion of two worlds, India and Europe. This range draws upon a miniature painting of a Maharani sitting on the floor of her palace, surrounded and supported by multiples of pebble shaped cushions.

My Beautiful Backside is a collection of seats whose backrests are a composition of highly coloured, floating cushions in various shapes. The wider your seat, the more cushions you can have. The use of oversize symbols, such as the buttons on cushion backs, is a way of conveying a variety of messages. These symbols also provide a means of customising each chair, making it unique, just as you would add little distinguishing touches to an article of clothing.

Garlic Parmesan Edamame

Serves 4


1 (16 oz) pkg frozen edamame in shell
1/2 c extra-virgin olive oil
4 cloves garlic, minced
1/2 c Italian-seasoned bread crumbs
1/2 c freshly grated Parmesan cheese
salt to taste

Steam the edamame in microwave until slightly warm and not frozen. (You can do this one of 2 ways - I have a microwave steamer that I use, or even easier is throwing the edamame in a ziploc bag with about a tbsp of water, sealing it, leaving a small opening for steam, and heating it on high for 2 minutes) Drain and set aside.


In a small food processor, combine olive oil and garlic. Process until well-combined. Heat a wok over medium high heat. Add the edamame and toss for a few seconds. Add garlic oil and saute for a minute or two, stirring constantly. Add breadcrumbs, Parmesan, and salt and toss until well coated. Serve immediately.

Easter Bunny !

The Easter Bunny standing guard over the stunning home of architect Sharon Fraser.  Modern and minimalist the house achieves a balancing act between pure white box form and everyday family needs. Look carefully at the aerial view and you will see a minimalist cubby house perfect for the youngest family member and all watched over by the giant red rabbit sculpture by Peter McLisky .

GOLD & BRASS

ARCHED MARBLE TABLE LAMP / $585



SEA URCHIN ART / $28 - $45



REVER PILL BOX / $48



GOLD NAUTILUS SHELL / $45



METAL LEAF CHANDELIER $3995

COLOR PENCIL AND BRASS HOLDER SET / $65

Asking Myself

√FML² Fashion Tees

√FML² is founded by two Qatari girls attending Virginia Commonwealth University in the Gulf state,  √FML² is the newest t-shirt label that’s been worming its way into the brand vocabulary of the region’s fashion pack. I was really surprised by the creativity of some of the tee's designed. Who ever is creating the grahics or the illustrations has a major passion for fashion and to shine in this wide spread and hard to tackle business.
* pictures via √FML²

Alinea Restaurant

I just added the Alinea Restaurant in Chicago to my foodie dream list. Do you keep one of those? A list of places both elegant and causal that you want to try around the world?
At Alinea there is a 12 and 23-course experimental menu where the food seriously looks like little sculptures created under the direction of the amazing chef Grant Achatz. I believe you have to reserve months in advance but wow... what a place to try. Have any of you been there?

Read and see more here.

Quote Of The Day

Amaranth And Quinoa Stuffed Capsicums

(serves 4)

4 capsicums (bell peppers) *

1/2 cup black quinoa, rinsed

1/2 cup amaranth

1 1/2 cups water

1 cup edamame, thawed 

1 carrot, grated

2 shallots/green onions, finely chopped

2 tbsp sesame seeds, lightly toasted

2 tbsp brown rice vinegar

pinch of sea salt

freshly ground black pepper

*I used 3 capsicums, but the filling makes enough for 4 medium sized ones. Any leftovers can be served as a salad the next day.

1. Place the quinoa and amaranth in a saucepan and cover with one and a half cups of water. Bring to boil and let simmer for about 15 minutes. Turn off the heat, cover and let sit for 5 more minutes. Fluff with a fork. 

2. Preheat your oven to 180C. Cut the tops of the capsicums and remove the insides and the seeds. 

3. Combine the quinoa and amaranth mixture with the edamame, carrot, shallots and sesame seeds in a large mixing bowl. Season with brown rice vinegar, pinch of salt and freshly ground black pepper.

4. Stuff the capsicums with the mixture and place in an oven proof dish. Cover with the 'lids' of the capsicums. Pour 1/4 cups of water into the baking dish. Cover the dish with foil and bake for about 40-50 minutes or until tender.

Spring Colors

Rainbow sugarcubes

Sigg lunchbox

Why not?

Colorful bottles by Lyons Glass