I just love tiles, especially the old antique tiles you find on markets. Lately I discovered wooden tiles,  for on my bathroom walls!

(source: Uipkes houten vloeren tegels)



Being a photographer makes me  a photography & art lover. I love to see the work of other photographers and I am a huge fan of Erwin Olaf. The Keyhole isn't a recent project he produced but it is still one of my favourites.

“The Keyhole” may not seem unusual but it is the dramatic visual and emotional impact of the shot as well as the perfect composition and the striking design that defines his work. In his installation Olaf has the viewer actually sit down, don a pair of earphones and look through a keyhole.



Japan. Perfection is key to its architecture, in particular the art of leaving things out. The architect Tadao Ando understands exactly how to do this. Perfection is a way of life for the Japanese. The metros are punctual to the second.

Just because


I love these pictures...

idea & styling Tyner Mulder
photography Studio SpecialSauce



Yummie... How to cook crab

1. Keep live crabs loosely covered in the refrigerator up to 12 hours. Grasp crabs carefully from the rear end, between the legs, and put in a pan to make sure they fit, with 3 to 4 inches of clearance below pan rim. Remove crabs and fill pan with enough water to cover crabs by 2 to 3 inches. Cover pan and bring water to a boil over high heat.

2. One at a time, grasp crabs as described above and plunge them headfirst into the boiling water; if you have too much water, ladle out excess and discard. Cover pan and start timing. When water resumes boiling, reduce heat to a simmer. Cook 1 1/2- to 2 1/2-pound crabs 15 minutes, 3-pound crabs about 20 minutes.

3. Drain crabs; to be able to handle quickly, rinse briefly with cool water.

How to clean, crack, and shell crab

1. Pull off and discard triangular flap from belly side.

2. Turn crab belly side down; pulling from the rear end, lift off back shell. Drain and discard liquid from shell. If desired, scoop soft, golden crab butter and white crab fat from shell into a small bowl to eat by the spoonful with crab or to stir into a dipping sauce. If using back shell for garnish, break bony section (mouth) from front end of shell and discard. Rinse shell well and drain.

3. On the body section, pull off and discard reddish membrane that covers the center (if it hasn't come off with the back) and any loose pieces. Scoop out any remaining golden butter and add to bowl. Pull off and discard long, spongy gills from sides of body. Rinse body well with cool water.

4. Twist legs and claws from body. Using a nutcracker or wood mallet, crack the shell of each leg and claw section. With a knife, cut the body into quarters.

5. Break apart legs and claws; using your fingers, a small fork, a pick, or a crab leg tip, remove meat. Pull body sections apart and dig out pockets of meat. Discard shells. One cooked, cleaned 1 3/4- to 2-pound crab (with back shell) yields 7 1/2 to 8 ounces (1 1/3 to 1 1/2 cups) of meat; heavier crabs do not always have more meat.

(source: sunset)

Alejandra Alonso



All black is always a winner! Get the chic look of model Alejandra Alonso with basic blacks and golden details.
Black trilby hat from Helene Berman // Gold earrings from Guldfynd // Black shirt from Cheap Monday // Black lace dress from Monki // Heavy buckle boots from Topshop // Sunglasses from Ray Ban // Gold chain bag from Romwe

Swedish styling

Have you heard of Swedish interior stylist, photographer, blogger and shop owner Daniella Witte? She is so gifted, and I really think you should have a look at her blog! If you like what you see, I believe you will be happy to hear that she is soon opening a web shop, making the carefully chosen products in her store available to a wider audience.

The Minds Eye

"To photograph is to hold one’s breath, when all faculties converge to capture fleeting reality. It’s at that precise moment that mastering an image becomes a great physical and intellectual joy.” — Henri Cartier-Bresson, The Minds Eye

Every once in a while


 I'm having odd dreams...

The Exchange hotel


Visiting Amsterdam? Have a look at The Exchange,  a hotel with a special love of fashion. Students of the Amsterdam Fashion Institute dressed the rooms like models on the catwalk. The result: a hotel where architecture meets fashion.

Hotel The Exchange has 61 rooms, ranging from 1 to 5 stars. Each room has been designed and dressed by graduates and alumni of the Amsterdam Fashion Institute (AMFI). The rooms are as diverse and inspiring, as the neighborhood the hotel lies in.The romantic at heart can fall asleep in a Marie Antoinette-inspired room where a huge dress drapes over the walls and unto the bed. Or, if you prefer a more minimal look, opt for a room that is based on the old fairy tale of the Emperor’s New Clothes.

Team 7


Team 7 is a manufacturer of solid wood furniture in harmony with nature, they realise modern design for home, office and public buildings. Their special furniture is designed and manufactured in Austria from pure hardwood from sustainable forestry.

We think, just like Team 7, that it’s important, when working with wood, to contribute to society and the environment.

Team 7 is een fabrikant van massief houten meubelen die in harmonie met de natuur modern design voor thuis, kantoor en openbare gebouwen realiseert. Hun bijzondere meubelen worden in Oostenrijk ontworpen en vervaardigd van puur loofhout uit duurzame bosbouw.

Wij vinden het, net als Team 7, van groot belang om naast het ondernemen een bijdrage te leveren aan de maatschappij en het milieu.

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