Kind of love the fact seeing Los Angeles brand The Quiet Life teaming up with UK based Watershed. It is a mix of headwear, aperal and some surf boards . But heya love those caps...
To celebrate their release they are organizing popup shops in UK and USA.

Long Beach, July 19-21
402 St. Louis Ave.
Long Beach, CA 90814
London, July 14-20
Unit 26
Shoreditch, London

via: highsnobiety 




Love this pic of  pro surfer Coco Ho shoot by Morgan Maassen for this year body issue of ESPN Magazine



Ultra pepp for watching this swim suit shoot for July 2014 Issue of Harper’s Bazaar Latin America
Photographer Danny Cardozo shows that the Bond girl theme never dies when shooting Ukranian model Alla Kostromichova and I just love it.

via: fgr




How about Mojito lollies, hard to beat this summer drink:-)
To make 8-10 lollies
  • 500ml water
  • 155g granulated sugar
  • 20g fresh mint leaves plus 20 extra leaves
  • 200ml freshly squeezed lime juice (from about 5–6 limes)
  • 4 tablespoons white rum
  • 10 extra thin lime slices to suspend in the moulds
  1. Put the water and sugar in a small saucepan and bring to the boil.
  2. Remove the pan from the heat and drop in the 20g of mint leaves.
  3. Cover with a lid, refrigerate and steep for a few hours or overnight.
  4. Strain the syrup through a fine sieve, squeezing any juice from the mint leaves back into the pan. Finely chop 10 of the 20 extra mint leaves and add them to the syrup with the lime juice and rum and mix well. It should taste quite sharp.
  5. Drop a slice of lime into each ice-lolly mould along with a mint leaf.
  6. Ladle in the mixture, leaving 5mm at the top to allow the mixture to expand when it freezes. Insert the lolly sticks (the lime slices will be pushed down again to the bottom by the sticks) and freeze.
How To Freeze Lollies
There are many ready-made moulds to choose from in different shapes and sizes, and made from plastic, metal or silicone. For all the above recipes, a 10 x 2.5-oz. (70-ml) lolly mould was used and yielded 8–10 lollies.  When filling the moulds leave about 5mm at the top to allow the mixture to expand as it freezes. To unmould, carefully immerse the moulds in hot water (we use the kitchen sink) for about 10–20 seconds, making sure to dip them right up to just below the top rim, then pull hard on the sticks to yank them out.

Via: grazia Uk




Photo:Raquel Lopez-Chicheri

This is one of my favorite quotes of all time

“Adopt the pace of nature: her secret is patience.”
- Ralph Waldo Emerson -