Ever since I've watched 500 Days of Summer, I can't help but to notice how crystal clear is Zooey Deschanel's skin and her eyes! It's the bluest ever! Everything about her just seem surreal. From then onwards, I started to google her and how I just adore and love her indie hippie style. Definitely one of "to look out for" artist/musician.
Egg & Bacon Burger ::: Kuma's Corner
Mortadella Pie ::: Great Lake
Homemade Chocolate Ice Cream ::: Great Lake
With my endless devotion and lust for cameras, this is certainly one of them. SuperHeadz has come up with Shironeko Cat Holga in a Can. The design is very eye-catching plus it definitely bring to your attention when it starts to "meow" literally. Perfect accessory and gift especially during holiday season like Christmas. Available at Urban Outfitters.
Was browsing through the usual and spotted this! I tried to do something similar without any chains and behold the below picca...
Sis made chocolate cake last weekend and there were leftovers when I came back. Instead on munching them alone, I filled the old school Coca Cola glass(or any glass you prefer) with vanilla ice cream and bananas layer by layer. Final result : the above picca. I think it's a great idea to serve this when you have a movie night in or a slumber party to throw or maybe a casual cocktail dinner.
If you're a tea-time person, this is your call. Head down to Ritz Boston or New York for a Christmas themed cupcake tea. Click here for the menu.
Apple and orange muesli with blueberries, pecans and roasted coconut
Smoked haddock eggs Benedict
Baked mushrooms with sausage, bacon and tomatoes
When I first saw this in pixiemarket, I swoon and thought that it would make a great statement accessory. However due to the hefty price tag, I decided to DIY instead. Then I thought it would be difficult to do, not knowing a single clue on how to start with no sort of experience.
My version of tulle wrist band =)
Dear entry number 276th,Time: 5 minutes. This cozy coffee drink makes a nice substitute for dessert after a big meal.
Yield: Serves 2
Divide brandy, Kahlúa, and crème de cacao between two mugs. Add half of coffee to each. Top with whipped cream if you like.
Bisous xo
Time: 45 minutes plus at least 30 minutes’ chilling.
FOR THE POTATO SALMON PATTIES:
10 ounces frozen chopped spinach, thawed
2 cups mashed potatoes, chilled
8 ounces cooked salmon fillet, flaked
2 1/2 cups panko or bread crumbs
4 large eggs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
FOR THE GARLICKY DILL CREAM:
2 garlic cloves, finely chopped
1/2 teaspoon salt, more to taste
1 cup sour cream or Greek yogurt
1/4 cup chopped fresh dill
Freshly ground black pepper, to taste
Olive or vegetable oil for frying.
1. Squeeze as much water from spinach as possible. Place in a bowl and add potatoes, salmon, 1 cup panko, 2 eggs, salt and pepper; mix well to combine.
2. Place remaining bread crumbs in a wide, shallow bowl. Place remaining eggs in a second bowl and beat lightly. Place flour in a third bowl.
3. Form spinach mixture into 3-inch patties, about 3/4-inch thick. Dip each patty into flour, tapping off excess, then the egg, letting excess drip into bowl. Coat evenly with panko crumbs. Transfer patties to a large baking sheet. Cover with plastic wrap and chill for at least 30 minutes and up to 4 hours.
4. Meanwhile, make dill cream: In a mortar and pestle or with the back of a knife, mash garlic and salt together to make a paste. Stir it into the sour cream or yogurt. Add dill and pepper. Taste and adjust seasonings, if necessary. Chill until ready to serve.
5. Heat 1/4-inch oil in a large skillet over medium-high heat; if using olive oil, you don’t need to use good extra virgin oil. Cook patties in batches, turning once halfway through, until golden and cooked through, about 3 minutes a side. Transfer to a paper towel-lined plate to drain. Serve hot, with a dollop of dill cream.
Yield: 12 patties.
Bisous xo.
Time: 1 hour, plus at least 4 hours’ freezing
Ingredients:
1 1/2 cups fine chocolate cookie crumbs
1 cup maple sugar
Pinch of salt
6 tablespoons unsalted butter, melted
3 large egg whites, at room temperature
1 cup pure maple syrup, preferably Grade B
2 cups heavy cream
4 ounces unsweetened chocolate
1/2 teaspoon vanilla extract.
1. Preheat oven to 375 degrees. Mix crumbs with 1/4 cup maple sugar, the salt and the butter. Press into bottom and sides of a 10-inch pie plate. Refrigerate 15 minutes. Bake chilled crust 10 minutes, cool to room temperature, then place in freezer.
2. Beat egg whites until frothy. Place all but a tablespoon of remaining maple sugar in a saucepan, add 1/4 cup water, bring to a boil and cook until mixture is 237 degrees on a candy thermometer. Continue beating egg whites until softly peaked. Then, beating all the while, drizzle in all the maple sugar mixture and beat until egg whites are firm and glossy. Beat in 4 tablespoons maple syrup. Refrigerate.
3. Whip cream until stiff. Fold into egg white mixture. Refrigerate separately until cookie crust is cold. Spoon mousse in prepared cookie crust, smooth top and freeze 4 hours. When frozen, cover with plastic wrap until ready to serve.
4. Melt chocolate on low heat. Whisk in remaining maple syrup and vanilla. Place in a container, cover and refrigerate.
5. Do not thaw pie for serving. Dust top with remaining tablespoon maple sugar and serve. Spoon some chocolate sauce over each portion.
Yield: 10 to 12 servings.
Cereal Prawns