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Spending time at Saltmoore Spa felt intentional. I could have gone anywhere and just switched off, but I knew I needed somewhere that would let me stay grounded, still feel productive in my own way, and at the same time give my body and mind what they were actually asking for. There’s a calmness that runs through the entire place, from the atmosphere itself to the quiet moments in the gardens. Even simple details, like seeing deer walking through the gardens through the window while sitting in the room in the morning, make it feel restorative in a way that stays with you. The standard of everything reflected that intention to, from the products in the rooms to the level of customer care. Everything felt considered, seamless, and genuinely exceptional. A big thank you to the staff for being so accommodating and for everything they did to make the stay so special!
Best Farm Shop ever! I had a great time visiting Worksop in the Bassetlaw District. Had to pay a visit to this award winning farm shop. It's situated on a beautiful estate wich has a grand entrance.. when you visit you'll see what I mean 😉
Spending time at Saltmoore Spa felt intentional. I could have gone anywhere and just switched off, but I knew I needed somewhere that would let me stay grounded, still feel productive in my own way, and at the same time give my body and mind what they were actually asking for. There’s a calmness that runs through the entire place, from the atmosphere itself to the quiet moments in the gardens. Even simple details, like seeing deer walking through the gardens through the window while sitting in the room in the morning, make it feel restorative in a way that stays with you. The standard of everything reflected that intention to, from the products in the rooms to the level of customer care. Everything felt considered, seamless, and genuinely exceptional. A big thank you to the staff for being so accommodating and for everything they did to make the stay so special!
Sunlight on my face, everything feeling calm and unforced. I love how the small details in how you dress can quietly express who you are to the world and shape your presence in each moment you step into. I’ve been really enjoying this space I’m in right now where things feel lighter, more intentional, and I’m showing up in a way that feels me and feels composed without overthinking it. It’s those subtle things that shift how you feel inside, and how the world responds back to you too. Wearing my favourite fedora and silk scarf by @hicksandbrown sometimes the simplest days feel the most special. #CountryStyle #TimelessStyle #BritishStyle #ElegantLiving #SlowLiving
A Birthday treat I won’t be forgetting. Visiting Royal Ascot was everything I imagined it would be and more. One of my favourite parts was putting my outfit together. Rather than buying an entirely new look, I went shopping in my own dressing room and rediscovered a beautiful peach Karen Millen dress that had been waiting for the perfect occasion. I then shopped around for everything else, I found some Steve Madden shoes, whose pearl detailing beautifully complemented my pearl pendant and the pearl accents on my Bessie purse. To complete the look, I wore a Peter Betley hat, which I absolutely loved just as it was. It was beautifully designed and didn’t need a thing. I just wanted to pick up on some of the cream tones in my accessories, so I added a small personal touch to tie everything together. It was a last-minute detail, but one that added a little extra pizzazz and helped bring the whole look into harmony. Beyond the fashion, I fell in love with the atmosphere. The elegance, tradition, and sense of occasion were wonderful, but so too were the conversations, the connections, and the people. Seeing the royal procession added to the magic of the day, but there was also something incredibly exciting about standing trackside and hearing the horses’ hooves thundering against the ground as they raced past. The energy, anticipation, and adrenaline in those moments were infectious and unlike anything I’ve experienced before. Despite the heat, everything went smoothly, and it was a truly memorable first Ascot experience. What surprised me most was how much I enjoyed the entire process—from styling the outfit to immersing myself in the event itself. Every detail, from the fashion to the racing, contributed to a day filled with joy, excitement, and unforgettable memories. I’m already looking forward to returning, taking even more time to curate a look, and experiencing it all over again. A beautiful day of style, connection, tradition, excitement, and unforgettable memories. #royalascot #royalascot2026 #horseracing #racingfashion #hatsforascot
𝐂𝐎𝐒𝐀 𝐂’𝐄𝐍𝐓𝐑𝐀 𝐔𝐍 𝐎𝐑𝐄𝐎 𝐂𝐎𝐍 𝐋𝐀 𝐒𝐂𝐄𝐍𝐀 𝐃𝐄𝐋 𝐂𝐑𝐈𝐌𝐈𝐍𝐄? 𝐃𝐚𝐥 𝐌𝐈𝐓 𝐚 𝐋𝐨𝐜𝐚𝐫𝐝, 𝐩𝐚𝐬𝐬𝐚𝐧𝐝𝐨 𝐩𝐞𝐫 𝐥𝐚 𝐜𝐫𝐞𝐦𝐚 𝐝𝐢 𝐮𝐧 𝐛𝐢𝐬𝐜𝐨𝐭𝐭𝐨. 𝑼𝒏𝒂 𝒑𝒊𝒄𝒄𝒐𝒍𝒂 𝒐𝒔𝒔𝒆𝒔𝒔𝒊𝒐𝒏𝒆. 𝑁𝑜𝑛 𝑐𝑟𝑒𝑑𝑜 𝑑𝑖 𝑎𝑣𝑒𝑟 𝑚𝑎𝑖 𝑚𝑎𝑛𝑔𝑖𝑎𝑡𝑜 𝑢𝑛 𝑂𝑟𝑒𝑜 𝑠𝑒𝑛𝑧𝑎 𝑝𝑟𝑖𝑚𝑎 𝑠𝑒𝑝𝑎𝑟𝑎𝑟𝑒 𝑙𝑒 𝑑𝑢𝑒 𝑐𝑖𝑎𝑙𝑑𝑒. 𝐼𝑙 𝑟𝑖𝑡𝑜 𝑒̀ 𝑠𝑒𝑚𝑝𝑟𝑒 𝑠𝑡𝑎𝑡𝑜 𝑝𝑖𝑢̀ 𝑜 𝑚𝑒𝑛𝑜 𝑙𝑜 𝑠𝑡𝑒𝑠𝑠𝑜: 𝑙𝑒 𝑑𝑢𝑒 𝑐𝑖𝑎𝑙𝑑𝑒 𝑡𝑟𝑎 𝑙𝑒 𝑑𝑖𝑡𝑎 𝑑𝑒𝑙𝑙𝑒 𝑚𝑎𝑛𝑖, 𝑝𝑜𝑖 𝑢𝑛𝑎 𝑝𝑖𝑐𝑐𝑜𝑙𝑎 𝑟𝑜𝑡𝑎𝑧𝑖𝑜𝑛𝑒 𝑖𝑛 𝑑𝑖𝑟𝑒𝑧𝑖𝑜𝑛𝑖 𝑜𝑝𝑝𝑜𝑠𝑡𝑒, 𝑙𝑒 𝑑𝑢𝑒 𝑚𝑒𝑡𝑎̀ 𝑐ℎ𝑒 𝑠𝑖 𝑠𝑒𝑝𝑎𝑟𝑎𝑛𝑜 𝑒 𝑙𝑎 𝑠𝑜𝑑𝑑𝑖𝑠𝑓𝑎𝑧𝑖𝑜𝑛𝑒, 𝑑𝑖𝑓𝑓𝑖𝑐𝑖𝑙𝑒 𝑑𝑎 𝑠𝑝𝑖𝑒𝑔𝑎𝑟𝑒 𝑟𝑎𝑧𝑖𝑜𝑛𝑎𝑙𝑚𝑒𝑛𝑡𝑒, 𝑑𝑖 𝑣𝑒𝑑𝑒𝑟𝑒 𝑙𝑎 𝑐𝑟𝑒𝑚𝑎 𝑟𝑖𝑚𝑎𝑠𝑡𝑎 𝑖𝑛𝑡𝑒𝑟𝑎𝑚𝑒𝑛𝑡𝑒 𝑎𝑡𝑡𝑎𝑐𝑐𝑎𝑡𝑎 𝑠𝑜𝑙𝑜 𝑎𝑑 𝑢𝑛𝑎 𝑑𝑒𝑙𝑙𝑒 𝑑𝑢𝑒. 𝑄𝑢𝑎𝑛𝑑𝑜 𝑐𝑎𝑝𝑖𝑡𝑎𝑣𝑎, 𝑝𝑜𝑐ℎ𝑒 𝑣𝑜𝑙𝑡𝑒 𝑝𝑒𝑟 𝑓𝑜𝑟𝑡𝑢𝑛𝑎, 𝑐ℎ𝑒 𝑙𝑎 𝑐𝑟𝑒𝑚𝑎 𝑟𝑒𝑠𝑡𝑎𝑠𝑠𝑒 𝑎𝑝𝑝𝑖𝑐𝑐𝑖𝑐𝑎𝑡𝑎 𝑠𝑢 𝑒𝑛𝑡𝑟𝑎𝑚𝑏𝑒 𝑙𝑒 𝑐𝑖𝑎𝑙𝑑𝑒, 𝑐𝑜𝑛𝑓𝑒𝑠𝑠𝑜 𝑐ℎ𝑒 𝑙𝑎 𝑐𝑜𝑠𝑎 𝑚𝑖 𝑝𝑟𝑜𝑣𝑜𝑐𝑎𝑣𝑎 𝑢𝑛 𝑐𝑒𝑟𝑡𝑜 𝑓𝑎𝑠𝑡𝑖𝑑𝑖𝑜; 𝑞𝑢𝑒𝑠𝑡𝑖𝑜𝑛𝑒 𝑑𝑖 𝑔𝑢𝑠𝑡𝑖 𝑜, 𝑓𝑜𝑟𝑠𝑒, 𝑑𝑖 𝑝𝑖𝑐𝑐𝑜𝑙𝑒 𝑜𝑠𝑠𝑒𝑠𝑠𝑖𝑜𝑛𝑖. Ciò che invece non avrei mai immaginato è che qualcuno potesse considerare questo rito di separazione dolciaria abbastanza interessante da trasformarlo nell'oggetto di una ricerca scientifica e men che meno che quel qualcuno potesse lavorare nientemeno che al MIT Massachusetts Institute of Technology. Qualche giorno fa un post apparso su Facebook ha attirato la nostra attenzione perché raccontava di alcuni ricercatori del MIT che avevano studiato il comportamento della crema degli Oreo durante la separazione delle due cialde; la prima associazione che abbiamo fatto è stata quasi inevitabile: Ig Nobel. Per chi non li conoscesse, sono i celebri riconoscimenti dedicati a ricerche scientifiche capaci, secondo la fortunata formula che li accompagna, di far prima ridere e poi pensare. Lo studio sugli Oreo fatto dai ricercatori del MIT non ha vinto un Ig Nobel, sia chiaro, però possiede certamente quella rara capacità di far sorgere una domanda prima ancora di aver letto una sola riga: possibile che qualcuno abbia studiato davvero questa cosa? Siamo andati a controllare, la risposta è: sì! 𝑸𝒖𝒂𝒕𝒕𝒓𝒐 𝒓𝒊𝒄𝒆𝒓𝒄𝒂𝒕𝒐𝒓𝒊 𝒅𝒆𝒍 𝑴𝑰𝑻 Nel 2022 Crystal E. Owens, Max R. Fan, A. John Hart e Gareth H. McKinley, del Department of Mechanical Engineering del MIT, hanno pubblicato su Physics of Fluids un articolo intitolato “On Oreology, the fracture and flow of “milk’s favorite cookie”. La ricerca è stata pubblicata il 19 aprile 2022 e gli autori hanno persino inventato un nome per la disciplina: Oreology, dall'unione di Oreo e rheology, ossia la reologia, cioè la disciplina che studia il flusso e la deformazione della materia quando viene sottoposta a forze esterne. Dopo aver letto la pubblicazione ci siamo resi conto che la storia era alquanto più complessa perché la domanda dei ricercatori era, in fondo, esattamente quella che mi ero posto tante volte davanti a un biscotto aperto male: “perché la crema è rimasta proprio lì?”. Cosa determina, dunque, il modo in cui un materiale rimane distribuito tra due superfici dopo che queste sono state separate? Questa è una domanda che, tolto l'Oreo dal tavolo e sostituite le cialde con materiali decisamente meno appetitosi, comincia ad avere un suono alquanto familiare per chi si occupa di criminalistica. 𝑼𝒏 𝒃𝒊𝒔𝒄𝒐𝒕𝒕𝒐 𝒅𝒊𝒗𝒆𝒏𝒕𝒂 𝒖𝒏 𝒆𝒔𝒑𝒆𝒓𝒊𝒎𝒆𝒏𝒕𝒐 Per capire come siamo riusciti a passare da un biscotto goloso alla scena di un crimine conviene però rimanere ancora per qualche istante al MIT, dove Owens e i suoi colleghi hanno osservato l'Oreo come un piccolo sistema composto da due superfici solide parallele tra le quali si trova un materiale deformabile. La rotazione delle cialde in direzioni opposte sottopone la crema a una sollecitazione di taglio che la porta a deformarsi, a fluire e, infine, a cedere con un comportamento che rende il biscotto una curiosa versione commestibile di un 𝑠𝑖𝑠𝑡𝑒𝑚𝑎 𝑑𝑖 𝑟𝑒𝑜𝑚𝑒𝑡𝑟𝑖𝑎 𝑎 𝑝𝑖𝑎𝑠𝑡𝑟𝑒 𝑝𝑎𝑟𝑎𝑙𝑙𝑒𝑙𝑒. Proprio il momento del cedimento riserva la sorpresa che più ci interessa perché quando la crema si distacca dall'interfaccia con una delle cialde e rimane quasi interamente aderente all'altra si verifica quello che i ricercatori definiscono 𝑎𝑑ℎ𝑒𝑠𝑖𝑣𝑒 𝑓𝑎𝑖𝑙𝑢𝑟𝑒, mentre quando la rottura attraversa la crema stessa e il ripieno rimane distribuito tra entrambe le superfici delle cialde si parla di 𝑐𝑜ℎ𝑒𝑠𝑖𝑣𝑒 𝑓𝑎𝑖𝑙𝑢𝑟𝑒. Il biscotto che per anni avevo considerato semplicemente “aperto male” aveva dunque un nome scientifico e, soprattutto, raccontava una storia diversa da quello aperto secondo i miei personalissimi canoni di soddisfacimento. 𝑸𝒖𝒆𝒍𝒍𝒐 𝒄𝒉𝒆 𝒓𝒆𝒔𝒕𝒂 La celebre espressione “𝑜𝑔𝑛𝑖 𝑐𝑜𝑛𝑡𝑎𝑡𝑡𝑜 𝑙𝑎𝑠𝑐𝑖𝑎 𝑢𝑛𝑎 𝑡𝑟𝑎
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