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Pink grapefruit and ginger lemonade

August 19th, 2013

Elisabeth

lemonade 01The perfect summer drink. Ultra easy to make and so refreshing. Serve nice and cold on it’s own or feel free to mix in ginger ale for extra bubbles or prosecco for a festive occasion.

lemonade 03What you’ll need for 1 liter:

juice of 3 grapefruit
5 to 6 dl of  boiled water (depending of the amount of juice obtained)
1 tbsp of ginger thinly sliced
1 tbsp of honey
fresh mint and raspberry for garnish (additional)

lemonade 02After having squeezed the grapefruit poor the juice into a glass bottle using a strainer. Add the boiling water, ginger and honey. Have the patience to let it cool entirely in the fridge and you’re done. Enjoy!

all pictures by elisabeth for aestheticshelter.com

Sill life III

August 12th, 2013

Elisabeth

STILL LIFE 01Seems like things around the house are finally coming together. As you can see I’m still gold obsessed. That tall blank wall is still missing some art but I hoping to fix that soon. For the long weekend ahead I planned some massive DIY’s in order to solve some storage issues. Wish me luck because between you and I’m not the biggest DIY queen.

In the mean time: Have a great week!

picture by elisabeth for aestheticshelter.com

Gert Voorjans: Interior Life

August 9th, 2013

Elisabeth

gert voorjans 01'Whenever I feel dull or uninspired I’ll most likely end up in a bookshop. That’s how I stumbled last week on Interior Life covering the work of interior designer Gert Voorjans. When the book came out last year I had made a mental note to purchase a copy yet over the past months had strangely forgotten all about it. Until that gloomy Wednesday when I walked into Copyright.

gert voorjans 03First there is the object in itself: oversized and heavy yet carefully binded, combining different weights of paper with several colourful bookmark ribbons.

gert voorjans 04Then there is the content: a moodboard highlighting different topics and projects mixed with inspirational and remarkable quotes from Diana Vreeland to Leonardo Da Vinci or even Kermit the frog (“It’s not easy being green”- I bet it isn’t!).

gert voorjans 07 gert voorjans 05 gert voorjans 06 This is exactly what I appreciate the most about his impressive body of work (think several Dries van Noten stores, the shoeshop Coccodrillo or a private appartement for Mick Jagger): the mix and matching, the high and the low, the exquisite and the imperfect or as he states himself: “I like strange objects, excessive proportions, monstrosities too. You shouldn’t take interior design too seriously.” Trained as an architect this sounds like a breath of fresh air to me. Between you and I the discipline and some of it’s players take themself often far too seriously.

gert voorjans 08gert voorjans 09Even if you don’t share the same taste or aesthetic just flick through the book and allow yourself to be inspired by the basic principle of not playing save and to be exuberant. Next time when you are considering purchasing another mid century modern piece or are painting all your interior walls white why not consider the path less travelled for a change.

gert voorjans 10Pour la petite histoire I have to add he is the best dressed man I have ever met. As his architecture practise is close to where I work (and Antwerp is a teeny tiny town) I happen to cross him once in a while: always in an impeccable tailored suit with an exquisite taste in shoes. A true modern day dandy, bold with a touch of eccentricity just as his work.

pictures 1 to 8 by elisabeth for aestheticshelter.com
portrait by Marcel Lennartz found here

To poach or not to poach

August 5th, 2013

Elisabeth

egg 02I’m a lazy cook in the summertime. Dishes should be easy to make, not require hours spent in the kitchen yet still be tasty. So let me rephrase; not only am I lazy summertime cook but a demanding one too. I found solace in poached eggs toping most of my salads and toast with it. That glorious moment when you cut into the egg white and the yoke comes out. Devine!

egg 04If you are intimidated by the process I took cue from here. My biggest advice would be to stay calm, make sure your entire meal is prepped so the poaching is the last part of the process, give that water a spin and you should be fine.

all pictures by elisabeth for aestheticshelter.com