picks vol. 24
what we’re wearing
this week leans into contrast — tailored meets fluid, polished with just enough play. looks linked here: https://liketk.it/60HY1
on one side — a structured white jacket, we love this one from mango, paired with pastel denim. it’s the kind of balance that always works — crisp up top, effortless underneath. finished with an alaia mini tote and muted grey heels
in the center — a textural moment. a textured midi skirt with textured assymetrical top — fun play here on layering with fun shoes
on the other — tonal dressing in soft green. all frankie shop: button-down with leather green bubble shorts — equal parts tailored and undone. paired with a pouch and ysl heels that keep it modern
the thread —
nothing loud, but nothing forgettable. pieces that feel intentional without feeling overworked
what we’re sipping
matcha sours
gather:
1.5 oz of vodka
0.5 oz of amaretto
1 oz of almond or oat milk
0.5 oz of fresh lemon juice
0.5 oz of simple syrup
1/4 tsp matcha powder
1 oz of egg white
assemble:
Pour all the ingredients into the shaker.
Shake vigorously once without ice cubes (dry shake).
Add ice cubes, then shake vigorously a second time.
Double-filter using the fine sieve into the glass sprinkled with matcha.
Garnish with edible flowers.
what we’re baking
blackberry upside down cake
ingridients
2 cups fresh blackberries
1 1/4 cups granulated sugar + 1 tbsp for prepping the pan
zest of two lemons
1 cup salted butter, softened + 1 tbsp for greasing the pan
2 eggs at room temperature
1 tsp vanilla
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup plain greek yogurt at room temperature
method:
preheat oven to 350°f. lightly grease an 8-inch cake pan.
in a small saucepan, melt 4 tbsp butter with the brown sugar over medium heat until smooth and bubbling slightly. pour into the prepared pan and spread evenly. arrange blackberries in a single layer over the mixture.
in a bowl, whisk together flour, baking powder, and salt.
in a separate bowl, beat remaining 2 tbsp butter with granulated sugar until light. add eggs one at a time, then stir in vanilla.
alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. mix until just combined.
pour batter over the blackberries and smooth the top.
bake for 40–45 minutes, until golden and a toothpick comes out clean.
let cool for 10–15 minutes, then carefully invert onto a plate.
let it fall into place — don’t rush it.
how we’re serving it —
slightly warm, with whipped cream or crème fraîche — something cool to cut the sweetness.
what we’re reading
strangers by belle burden
a novel about proximity — how close we can get to people without ever really knowing them. burden writes in the quiet spaces — the conversations that almost happen, the versions of ourselves we try on depending on who’s watching.
it’s less about plot and more about observation — the subtle performance of identity, the tension between who we are and who we present. the kind of book that feels uncomfortably familiar in parts.. read this if you like character-driven stories that linger.
