Hi friends!
Welcome to the 59th edition of The Farmhouse Edit: where we share what we’ve been coveting and discovering, from the best of beauty and beyond.
Find of the Week:
Vintage library cards - just seeing this brings back so much nostalgia of finding a book amongst the rows of shelves in your nearby library, the crackling of the plastic cover, opening the front cover and hearing the spine crack, signing out this new adventure you’re about to dive into. I can see these framed in a cozy living room or reading nook to turn them into something new again. I would use a beautiful, simple, thing frame and a large mat so they're inside the small cut-out.
Beauty I’m Loving:
My mom got me into this gradual tanning body cream (plus firming!). It goes on super light, it gives a very subtle natural tan after a few applications, and doesn’t leave a bad smell or patchy fake tan. I find it perfect for extending the summer glow, or enhancing it when you need to take a break from the sun exposure. It’s actually perfect before a trip too so you can roll up day 1 without pasty legs.
Entertainment I’m Loving:
You may have seen this weeks email so it gives this one away but I have been thoroughly enjoying Substack! I’ve found myself scrolling it instead of TikTok and Instagram and it’s been so nice to get back to my writing roots with The Farmhouse Edit and new articles I’ve been sharing on there. It’s essentially blogs meet home feed where you can scroll through articles, recipes, and short posts about art, culture, or really anything you’re interested in you’ll find short and long form written content on there!
Recipe I’m Loving:
I have been making this salad on repeat - chopped, fresh, bright, easy to make, and you can add in any extra proteins you want. It’s the perfect fresh summer lunch that fills you up but makes you feel light.
The Perfect Chopped Salad:
original recipe inspo here
3/4cup pita chips (I just crush up some Stacy's Plain Pita Chips)
1 head of romaine, chopped up small
1/2 can chickpeas
half of 1 cucumber, chopped up into small pieces
2 tbs drained capers
1/2 cup crumbled feta
1/3 cup chopped herbs (mint, dill, basil, parsley - pick your favs!)
Combine all ingredients in a bowl
Dressing: combine 6tbs olive oil, 2.5 tbs red wine vinegar, and 1 tsp dijon mustard
Toss together and enjoy!
What I’m Reminding Myself:
Find ways to be creative in your every day - it doesn’t have to be scheduled or perfect.
Until next week! xo Amandine
