Hi friends!
Welcome to the twenty eighth edition of The Farmhouse Edit: where we share what we’ve been coveting and discovering, from the best of beauty and beyond. Also! We have our best offer yet: use code SUMMERGLOW when you purchase an Inner Glow Face Oil and receive 50% OFF Dew Dream!
A Moment We’re Celebrating
We just moved out of LA and to South Carolina so I’m celebrating having survived our cross country move these last few weeks 🫠. We had to move for visa purposes, and because my husband accepted a job in what is considered a ‘medically underserved’ community which will be so exciting to see him help grow the access to medical care in our new area. It has been a rollercoaster of emotions and physically intense lugging our lives across the country, but I’m so happy to now be spending July at The Farm with my family, in our garden, and enjoying what I fell in love with about this place: the simplicity. Let’s dive into some of the things that have kept me sane lately:
Beauty Hack I’m Loving:
I used this trick for our LA going away party and got so many compliments that it’s now my go-to! I dab a super gold eye shadow in the centre of my eyelid and wow does it make your eyes look big, beautiful and it’s SO easy. I used the Urban Decay x Robin Eisenberg palette in shade ‘Ion’ but of course that is no longer available. Any good, high pigment, gold eye shadow will do, like Mac’s ‘If it Ain’t Baroque’.
Book I’m Loving
I just finished Kristin Hannah’s ‘The Nightingale’ - it had me sobbing on the flight from SC to Toronto. It tells a really beautiful story of two sisters in France during WWII and their struggle to survive and resist the German occupation. It was equal parts heart wrenching and heartwarming.
Recipe I’m Loving:
Since we’ve been all over the place I haven’t been able to chef it up too much. But, we’ve been leaning heavily into BBQ season and this simple grilled zucchini side dish has been my go-to and a fan fav. Doesn’t get better than that!
The Best Grilled Zucchini Recipe
1. Remove and discard ends, then slice zucchini lengthwise into quarters, then slice them again lengthwise so they're about 1 inch spears
2. Drizzle the spears in olive oil, salt, pepper and a few pinches of red pepper flakes for a kick
3. Place zucchini on a medium high grill, and sear on each side until lightly charred
4. Serve on their own, or with a squeeze of lemon. Enjoy!
What We’re Reminding Ourselves:
Change and the unknown are inherently terrifying, but when we watch out for each other, and choose to love, we remember that it’s a good life and we get to enjoy it.
Until next week! xo Amandine