Over the hump.

At the age of fifteen, I was thumbing through a glossy issue of Vogue when a particular face stood out to me. There was something youthful and innocent about the way this model looked. It also helped that the fashion for this spread reminded me of Audrey Hepburn from Breakfast at Tiffany's. And look, the clothing is so classic it would still be chic today! Anyway, 10+ years later, voila! I discover who she is through Fashion TV: Audrey Marnay, a (surprise, surprise) French model. There's something about those Audrey girls...I'm still set on naming my future (if God so decides) daughter Audrey.


Isn't she as cute as a button?


I love these fun and ornate knobs that brighten the minimalistic cabinet. Reminds me of the knobs they sell at Anthropologie, which brings back memories of me sorting through all the knobs to organize them properly, gaah.

Designed by: Alessandra Baldereschi, an industrial designer from Milan.

glazed lemon cookies- I had several lemons sitting in the fridge and didn't know what to do with them, until I drooled over a photo of glazed lemon cookies from Martha's Everyday Food magazine. A new motto: when life gives you lemons, make lemon cookies! This recipe is rather simple and basic:

Ingredients
Makes 24
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Directions
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

Lemon Glaze: 

2 cups confectioners' sugar (I added another cup because it wasn't solidifying)
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice
Directions

In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.

Moch and I wish you a happy hump Wednesday!