A Slow Honey Summer - August 2025 Vol. Nº22
The romance of summertime, like a heat wave, settles on to August in an inescapable way. The days seem to be drawn out like honey, thick end of summer warmth presses into tanned, salty skin and there is a slow motion carefree sense of living. Hair seems to be perpetually untamed and one’s makeup routine consists of dewy sunscreen and a last minute swipe of mascara. It is a simple, heat-laden month. A time when lazy afternoons are spent napping under the breeze of a struggling air conditioning window unit and the need for a refreshing dip in the sea becomes all consuming. This is the version of summer that I have helplessly fallen in love with. Xx
Get Inspired
Break out the blowup pool and some of your favorite summertime snacks for an epic front yard beat-the-heat-bash.
Summer holidays should always have a date yourself inspired moment.
Transform seasonal produce into little morsels of sunshine and relax into moments that will soon be warm, sun drenched memories.
Picturesque moments of slow living, dreamy escapes and stunning crystal clear waters.
Long lost summers.
The August edition of Le Supper Club is all about savoring the flavors and moments of summer — Inviting you to slow down, breathe and fall in love with the season. With 90’s nostalgia and lovely golden hour moments, the articles of August are sure to inspire an unforgeable summer.
A 90’s Inspired Front Yard Pool Party
The heat of August is inescapable. It lingers and swelters and leaves you in a sundrenched haze. As temperatures continue to climb over the sprawl of concrete that I, at the moment, call home, the desire for a sense of escape is profound. Slow, intentional moments dripping with nostalgia become the main ingredient of my existence this time of year. Behind sunscreen smudged sunglasses I find myself lost in daydreams of a childhood spent on slip and slides, running through front yard sprinklers and my parent’s wild idea of a crab boil for my sister’s 5th birthday party. These memories come in flashes, spinning into sunflared souvenirs of long lost carefree summers. Bright colors of plastic pools, grass stained cut off shorts and chalk drawn bike courses on the burning asphalt of the cul-de-sac – These are the echoes of my very early childhood. One that feels so impossibly far away, and yet still manages to wash me in a sense of timeless joy and adventure…
Poolside Caviar
I see my life as a series of images. Tableaus and moments designed out of a deep desire to live a full and beautiful life. It is, in a way, a compulsion. A need to spread aesthetics and intention into every corner of my little world. A curiosity for beauty and connection and experiences – A place where moments of the perfectly imperfect can thrive and swirl about in my mind…
Rooftop Stuffed Zucchini Blossom
I have always claimed to not really love summer. It was never a season that I truly wanted to melt into. But in time, summer proved to be a slow burn for me. I needed to learn how to live in the heat. To fall in love with all that the season had to offer beyond sweltering afternoons and the feeling that there was nothing to do. I needed to plunge into the sea and let the salt linger on my skin and in my hair. To grow into a person who loves heirloom tomatoes and linen dresses and the feeling of sunkissed skin over warm late night dinners. I simply did not know how to love summer. But now I do…
Moments of a European Summer
A summertime escape to Europe. From crystal clear waters in Croatia to slow living in Portugal, this little photographic tour is worth melting into…
This zesty aioli belongs on everything.
Espelette Ailoi
1 1/2 cup of high end mayonnaise
Zest of half a lemon
1 tablespoon lemon juice
1 tablespoon olive oil
1 head of roasted garlic
2 teaspoons espelette powder
1 teaspoon dijon mustard
Kosher salt to taste
Pre heat oven to 425ºF. Cut the top of your garlic head off and place on aluminum foil cut side up. Drizzle with a tablespoon of olive oil and a generous sprinkling of kosher salt. Wrap up tightly, place on a small baking tray and bake for 25 minutes or until garlic is soft and a deep golden color. Allow to cool.
In a bowl, add all ingredient (minus any additional salt) and squeeze out all of the garlic cloves from the roasted head of garlic. With a hand blender or a food processor, blend everything together until smooth. Be sure to taste and as salt as needed. Remember, you can always add more salt, you can’t take it away so go slowly with this.
