I don’t know about you but as summer fades so does the condition of my skin. My face looks visibly dry and fine lines don’t look so fine. Finding the right daily anti-aging and firming cream is an expensive business but when you do find it you won’t want to be without it.
Embryolisse Crème Anti-Age Raffermissante is that cream for me. It works on the premise that to reduce wrinkles you need to firm up the skin. Packed full of collagen and hyaluronic acid, this little miracle in a pot firms your skin as soon as you apply it.
On first contact it has the feel of a high-end cream. My face felt refreshed and nourished. For me though, the test is how long that feeling lasts. I’ve tried many products that feel wonderful at first but I’m dry again within an hour. Embryolisse kept me hydrated throughout the day and took away the tiredness from my eyes that comes with being a poor sleeper. Brownie points earned.
So what about those fine lines and wrinkles? I’ve been using the product morning and night for just a week and there is a visible difference already. My skin appears brighter and smoother. The early signs of crow’s feet are now barely noticeable. I’m impressed.
The ultimate test of any high-end beauty product is value for money. I’d say that Embryolisse delivers. It provides all the benefits that I expect from an anti-aging cream, suited my sensitive skin and you only need to use the tiniest amount.
It’s National Rum Punch Day! It’d be rude not to…
Serves 8 – 10
1 cup fresh lime juice
2 cups grenadine syrup
2 cups Jamaican white rum
1 cup light rum
2 cups fresh pineapple juice
2 cups fresh orange juice
Pinch freshly grated nutmeg, optional
Orange slices, for garnish
Pineapple slices, for garnish
Mix all ingredients together in a pitcher or punch bowl. Chill in the refrigerator for at least 1 hour before serving. Garnish with orange or pineapple slices.
Recipe courtesy of Bobby Flay, www.foodnetwork.com.
I don’t often write about things that are personal to me, yes places I ‘personally’ recommend be in your little black of contacts but not of matters close to the heart. I haven’t written much this year at all in fact, but now I feel I’m able to share why.
Last autumn I lost two close friends within six days of each other. Lara had been fighting cancer for over two years and I am grateful that I could say my goodbye ten days before she said hers. Of course, I didn’t believe in my heart that that was my last physical farewell to her and went straight into a rehearsal of a show I was performing in at the time to try and distract myself from the pain of seeing someone I love being so brave.
As summer fades, the comfort food cravings begin. Try this wonderful little fusion of sweet and salty and you’ll forget about the nights drawing in.
- 1 recipe Butter Pastry (recipe follows)
- 6 ounces bittersweet or semi-sweet chocolate
- 2 egg whites, at room temperature
- 1/2 teaspoon vanilla
- 1/8 teaspoon cream of tartar
- 1/4 cup of sugar
- 1/8 teaspoon salt
- 3/4 cup pecans or walnuts (optional)
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 5 tablespoons cold unsalted butter
Preparation: Line bake sheet with parchment paper. Heat oven to 400/350 degrees F.
- Prepare butter pastry. Let pastry stand at room temperature for 30 minutes until pliable. Position Rack to in lower third oven. Heat oven to 400 degrees F.2.
- Lightly flour surface and roll pastry out to an 1/8 inch thick. Fold pastry in half and transfer to a parchment lined bake sheet. Unfold pastry. Loosely fold and roll edges to form a rimmed crust. Bake for 10-12 minutes or light golden (crust will be a little raw inside).
- Meanwhile place chocolate in a microwave-safe bowl. Microwave on 50 percent power (medium) about 2 minutes or until chocolate is almost melted, stirring frequently and until melted; set aside.
- Place egg whites, vanilla and cream of tartar in mixer bowl and beat on medium to high speed until soft peaks from. Gradually add sugar and and salt and beat until egg whites are stiff and glossy. Add chocolate and nuts(if using) into beaten egg whites; fold until just combined.
- Remove pastry from oven. Reduce oven to 350 degrees F. Spread chocolate filling over partially baked pastry. Bake about 10 minutes more until surface looks dry and slightly cracked (filling will be fudge inside). Remove from oven and place bake sheet on a cooling rack for at least 45 minutes. Sprinkle with confectioner and shaved chocolate.
TO MAKE BUTTER PASTRY:
Place all-purpose flour and salt in a bowl stir to combine. Add in butter, using a pastry blender cut butter to pea size pellets and blend into the flour mixture. Sprinkle 1 1/2 tablespoons of cold water over flour mixture; toss gently with a fork just until moist enough to hold together (if needed add an additional 1 1/2 teaspoons of cold water). Gather flour mixture into a ball, kneading gently until it holds together. Cover with plastic wrap and chill for at least 30 minutes.
Recipe courtesy of www.bakersroyale.com
Post Author: Sue Davison
If you’re a bit of a chilli fiend and like to grow your own then you’ll love this book by David Floyd of Chile Foundry. It’s like one of those pocket guides to British birds but better, and about chillies, obviously!
This little reference book packs quite a punch. Everything you need to know to wow your fellow chilli buffs is here. Organised from the lowest to highest Scoville heat rating, this book is a library of chillies for every occasion.
Alongside a sumptuous image of each plant, you’ll find a stack of information on the history, culinary use, plant development, and harvesting. You’ll be nurturing your own peppers in your head before you’ve even reached the growing instructions! And there’s no excuse for not turning your chilli farm fantasy into reality. You’re even provided with a list of seed suppliers for every variety. Yes, it’s all in there. David Lloyd does everything but buy the seed for you. And it’s neatly packed into a very readable 2 pages per chilli variety.
So if you’re thinking of entering Mastermind and you like chillies, this book will probably nail you a win in the specialist-subject round. Although make sure you’re not up against Mr. Floyd himself. He knows his stuff.
Click here to grab a copy!
I only recently started using reading glasses; although I have been know to occasionally wear clear-lensed glasses in an attempt to look clever/cool/probably neither. So when it was official that I needed glasses I headed to eBay to buy a bunch of reading glasses in a variety of colours at five pairs for £10, they seemed okay, reading texts/emails and books suddenly seemed so much sharper and less headache inducing. And not being super strong I figured I could stick with the cheap pairs for a while.
Sunglasses always came from the front of a magazine during the summer months. What does it matter if they were slightly tight, loose, wonky (or is it my ears) for the cost of £3.99 (including the magazine) you can’t really complain can you.
Then, there comes a time when you have to be a bit more grown up about all things optical and this is where ISIS EYES come in to the story. A small, independently owned opticians on the Fulham Road in a very trendy area of London, with a wealth of knowledge and a great feeling of care for the customer.
I went along to Comida Fest, which was on the Southbank in London in May and returns again to Thames Riverside on June 18th and 19th . It’s a Latin American Street Food festival and if you are a fan (or even just curious) of all things Latin American then go along you’ll have a ball.
I was sitting out in the sunshine on a Sunday morning, next to the river with live music playing, so many traders cooking up a storm and the flavours and spices filling the air were intoxicating, I wasn’t sure what to try first.
Café Pacifico (London’s Original Mexican Cantina) were serving up some fine Tequila, I accompanied it with some street tacos from the kitchen. Salsa Latin Street Food served up some great burgers (veggie option too), Guarida Café had delicious Pastel’s. I tried arepa’s from Guasacaca, drank Cocalero smash (made with coca leaves, guarana, ginseng and juniper berries), this cocktail mixed with passion fruit and ice – BE WARNED – IT’S FAR TOO EASY TO DRINK. There is a lot of meat dishes to try but don’t fear fellow veggies, I came away rolling I was so stuffed.