. . . and while we're on the subject of storage inspiration, have completely fallen for the wonderfully simple idea of using a metal rail meant for the kitchen, for belts and midnight blue velvet clutches, debossed leather handbags, and even a pair of favourite shoes . . .
{image: photography by annaleena of hem}
. . . there is so much to love about this workspace -- the modern desk juxtaposed with the grand gilt mirror, the stacks of magazines for inspiration and the candlelight, the luxurious pools of drapery, and of course and most of all, the herringbone floors . . .
{p.s.} more beautiful glimpses, including a cozy settee and crackling fire, and elegantly wrapped gifts strewn about:
{photography by joakim bergström for sköna hem via the sweetest occasion}
. . . headlong into autumn and it's dark evenings steeped in chilliness and stars brighter than ever, and could not think of a better way to begin early november mornings than with pale golden light and an espresso & cinnamon sugar biscotti . . .
1 egg for brushing
1/4 cup (1/2 dl) sugar
1 teaspoon cinnamon
combine flour, cinnamon, cardamom, baking powder and salt; in a separate bowl, beat soft butter and sugar until light and fluffy; mix in egg, egg yolk and vanilla extract; add in dry ingredient mixture and mix just until combined
form two flattened bars (a bit more than an inch /3 cm thick) onto a baking sheet lined with parchment paper; brush with lightly beaten egg and sprinkle with cinnamon sugar mixture; bake at 325 F (160 C) for 35-40 minutes or until the bars are golden and firm to touch
allow the bars to cool for a few minutes, then cut into 1/2 inch (1.5 cm) wide diagonal slices; flip cut side down and sprinkle generously with cinnamon sugar mixture; bake for around 10 minutes until crispy
