I’m just in the final stages of writing a blog post on a few lots of beauty products I indulged in when I went to Singapore and Thailand in July (it’s rude not to take advantage of duty free, right?) Anyhow, it occurred to me that this little ripper of a product from Clinique, which has been around for a while, it’s just new to me, is so blinking good it deserves it’s own post: It’s my top beauty purchase of 2013. It is so good that I have been waxing lyrical about this lately, instead of recent makeup finds.
My buddy Caroline and her family came over for Friday Takeaway night and we whipped these up (literally for dessert). We didn’t do it quite right, but that’s OK, they tasted amazeballs (get it?!) and in any case, you can learn from our mistakes! These are so easy – and so good. So bad. But so good. I usually don’t know the meaning of the word ‘rich’ – but these are so rich, I ate three and was happily content.
Here’s five inexpensive and affordable makeup products that are all tried and tested and are now staples in my makeup kit. In NZ (and Aussie) makeup costs a fortune due to the huge costs associated with transporting it into Paradise. So I’m insatiable with my quest for beauty bargains!
This is orange syrup pound cake recipe isn’t mine – let’s get that out of the way! Nope, not mine, it’s from NZ Masterchef judge Ray McVinnie and it’s a recipe I’ve made regularly for close to 15 years. It’s a proper ‘grown ups’ cake, although a 13 month old came for lunch recently and he scoffed it. So I guess it’s really a cake for all ages!
Ray’s base recipe uses lemons, but my orange tree is still going bananas, so I substituted the lemons for oranges and in the syrup I reduced the sugar content as the orange juice brings additional sweetness. I’ve made this using limes too: YUM. I wrote a post a recipe a few months back that was quite similar to this one (I guess I like oranges!) but this recipe is much simpler and quicker, especially if you are lucky enough to own a cake mixer. Katie (My-Kitchen-Aid-Cake-Mixer) does a beautiful job of this for me, it’s a doddle and the cake itself only takes about 6 minutes to make. Besides, you’ve gotta love a cake that has batter requiring five ingredients (keeps the purists happy). (more…)
Playing hair and beauty with Caroline is my idea of a perfect activity. She does my hair (she’s a super talented hairdresser). Then I wave my makeup brushes around getting creative. All of this while drinking great coffee, listening to good beats, with great conversation to boot. On this particular day, following Caroline hiding the silver in my hair, it was my turn to play makeup. We thought we’d go for a slightly different look – I was keen to try out any look that would take Caroline out of her reported comfort zone of neutral colours. Caroline kindly gave me free reign to do whatever look I liked! So, I went for a smokey eye using pinky/plummy and burgundy tones. We were both rapt with the look. Here’s the products used: (more…)
I was mortified when I dropped my MAC eyeshadow on the floor (it was the colour ‘Brun’, in case you are interested). At NZ$38 a pop, it was an amateur mistake. Unfortunately it was an eyeshadow I used every day (not on my eyes, by the way, on my brows, it’s my favourite brow powder).
But I’d heard that broken eyeshadows/blushers can be fixed and I was up for that! So, after a five minute investment of time on You Tube to witness this first hand, I bolted to the chemist to buy some rubbing alcohol ($6) and presto – my eyeshadow is (almost) as good as new. To be honest, the colour now it’s fixed is slightly lighter, but it works just fine. I’m rapt.
This recipe is inspired by Taste Cornucopia in Hastings, an organic cafe which never ceases to wow me with their food. They always have an incredible array of salads, packed with stuff that’s only good for you – and my favourite is their quinoa salad. I’ve had this salad for lunch at least once a fortnight for the last three and a half years and I think I’ve finally figured out how to make it almost as good as theirs! This is a fantastic winter salad.
We had this for dinner tonight and Hot Hubby said ‘you’ve gotta blog that’ – it’s been one of his favourite meals for at least the last decade! This meal is so easy to make, utterly scrummy and easily rivals any teriyaki dish I’ve had in an authentic Japanese restaurant. If you’ve purchased store-made teriyaki sauce in the past, you won’t anymore when you see how easy this is! On that note, I do recommend you double the recipe for the sauce and store the remaining half in a jar the fridge – it keeps well for months and bonus: You’ve got some on hand ready to go next time (or use as a stirfry sauce… Yum).