NEW IN THE SHOP! 100% cotton kitchen towels illustrated by Lisa Rupp, available in black and white. Made from natural cotton and complete with a perfect hanging loop. Exclusive to Herriott Grace.   PLUS, An HG shop update soon (join the list here), new recipes on the way (including #3 from Tara, here's #1 and #2) and some new pantry items we're really excited about!   AND LINKS: this pool and this one these shells and this suit also, this cake this post and this hotel xo, N  

  I've been dreaming of putting my feet in the ocean. Someplace tropical where the drinks come in hollowed out coconuts and the sun is almost too hot. Where the path to the beach is hardened from walking and you always wear a bathing suit. Where the leaves on the trees are big and shiny and very dark green.   Hopefully we'll get to that soon but for now we're working away at the studio. Building cookie cutters, shipping packages and making pies. That and dreaming about the Rosé in the fridge. xo, N                               PHOTOS: Nikole Herriott

  A bowl of orange sherbet always felt special to me as a kid. Maybe it was because of the way the container seemed frostier, or the way the lid sort of stuck before you could pull it off. Or maybe it was because it was just easier to scoop. I don't know exactly, maybe it was because it tasted like a creamsicle.     Either way, all the leftover citrus in our studio fridge made me want to give it a try. The recipe I used was from the NYT via Alice Waters and was super simple and delicious. I did make grapefruit ice cream as well (pictured here), but it had nothing on that sherbet. xo, N       umbrellas and shadows this house this instagram, especially this, so many peonies this cake this washroom         sue's bowls over on aran's site. find them here our feather and cloud cookie cutters are back in stock + NEW tea towels with lisa rupp! and this side plate is in bon appétit this month PHOTOS: Nikole Herriott

I've always loved a cake that travels well. For lots of reasons but mostly because I like to send cake to my Dad. It's a trade we've made for about five years now– he sends me things he's made from wood and I send things I've made from butter and sugar and eggs. That got Tara and me to talking about cakes suited specifically for travel. Cakes that make our journeys that little bit better. This one is definitely the sort and it's delicious!  Find the recipe below. xo, N [amd-zlrecipe-recipe:21]  PS: There's no picture of it here, but I like to decorate this cake with a single maraschino cherry (that you've patted dry) in the centre just before the icing is completely set. PHOTOS: Nikole Herriott

  We're updating, watch for new items on Wednesday May 21 at 6pm EDT! In the meantime, find our newsletter signup here, like us on facebook and follow along on instagram. xo, HG                                       PHOTOS: Nikole Herriott