Summer has absolutely flown by! I can’t quite believe that we are already heading into the last third of the year. Soon we’ll be back into jumpers and jeans weather. My favourite! You know when Christmas is just round the corner when you receive an email about an advent calendar launch. Crazy!
I’ve had so much fun over my birthday month. I don’t usually travel anywhere, I just like to relax and stay at home and enjoy the weird and wonderful UK weather. I got totally suckered in to the offers that shops/ brands put on when it’s your birthday. Let’s just say that it was a slightly spendy month and I made the most of the offers haha! Picked up a few new skincare and makeup bits. I also managed to catch up with lots of friends and ate and drank a lot!
I feel like this past year has been a slightly weird one for me. Everything around me is progressing and moving at 100 miles an hour and I’m stuck where time stood still. That’s definitely changing this year. I have big plans, BIG PLANS! Just need to crack on. I can’t wait!
I have definitely been enjoying spending more time with myself. Spending my days off exploring, finding little gems across London and eating lots, as well as taking a break from the city to go for walks around Richmond and Kew for some peace and quiet.
This year I’ve also caught the travel bug and want to visit so many places. First stop was New York and then Copenhagen, now Rome in a few weeks! So excited to plan a few more trips this year.
“I don’t know about you, but I’m feeling 22”
After a long week at work, there is nothing more I enjoy than spending an afternoon baking. Here is how I make orange cookies.
200g unsalted butter, softened
80g coconut sugar
250g plain flour
Grated zest of 1 orange
-Preheat oven to 170°C, Gas mark 3
-Cream the butter until soft in a large bowl or a food mixer
-Add the sugar and mix until the mixture is light and fluffy
-Add the zest and flour to the mixture to form a dough
-With your hands, shape dough into small balls and place them on a lined baking tray
-Flatten the dough slightly and place in the oven for 14-20 minutes until golden brown
-Transfer onto a wire rack to cool
I like using coconut sugar as it’s a slightly healthier alternative to caster sugar and gives the cookies a lovely golden colour. You can add pretty much anything to the cookies, like chocolate chips, dried fruit, or lemon zest. Just swap out the orange zest and replace with an alternative.
So I’ve been on holiday this week, and thought I would share with you how I make sushi. It is very simple and makes for a delicious lunch.
1 1/2 cups of medium grain sushi rice per person
2 Tsp of sushi seasoning per cup of rice
3 Sheets of Nori per person
Any filling ingredients – I used Smoked Salmon, Seafood Sticks and Cucumber
- Rinse the rice under cold water to wash the surface starch off the grains, repeat till water is clear
- Cook the rice in a rice cooker
- Once the rice is cooked, add the sushi seasoning to the rice and stir
- Using a bamboo mat, place the rough side of Nori upwards and using a rice paddle, spread the rice evenly across the sheet
- Place your filling in the centre of the sheet, I used smoked salmon, seafood sticks and cucumber, but you can pretty much put anything you like in the rolls. Avocado works well or even some chicken
- Using the bamboo mat slowly roll towards the centre and over your filling, then pick up your sushi roll with the mat and squeeze the roll to secure the filling inside
- Unroll and use a serrated knife to cut into small pieces
It’s best served with some soy sauce and I like it with a hit of Wasabi.
It was a cold and frosty Monday morning, and I made my way into town to run some errands. I had planned to have my annual eye test and contact lens check up, and then a physiotherapy appointment afterwards. Then I spent the rest of my time doing a spot of shopping.
I have been using my Nectarine Blossom & Honey cologne from Jo Malone for a while now and it has almost run out, but I really wanted to try a new fragrance, so I picked up Blackberry and Bay. It’s a little more subtle but it still contains those fruity notes.
I also picked up two new foundations to try. The first was Chanel’s new foundation, Le Teint Ultra Tenue in 30 Beige and Nars Velvet Matte Skin Tint in Light 1. I have been wearing my Chanel Le Beige foundation almost every day for months. I love it, however, I needed more of a medium coverage foundation that would last a whole working day without disappearing off my face.
I’ve been really into face mists recently and wanted to see if the Caudalie Beauty Elixir was worth the hype and also try the Pixi and Caroline Hirons Double Cleanse Solid Cleansing Oil and Cleansing Cream.
I topped off the day with a quick lunch stop at GBK and went home to chill and watch Ugly Betty.
Not much to report this week, although I have started baking again. I think the last time I baked was back on new years eve. I made Izy Hossack’s (Top with Cinnamon) coconut macaroon brownies which are featured in her recipe book. I made them for colleagues at work. Instead of adding shredded coconut, I substituted it for dried cranberries to give them more texture.