Fab Friday Picks

Fab Friday Picks

Fab-Friday-027

Every Friday we share our favourite finds from the week…

Thats all for now, have a wonderful weekend all!

The Lob is as good as a holiday

The Lob is as good as a holiday

It is definitely that time of the year, we are slightly more toned from our January workouts and our bank balances are looking a lot better than they did at the start of the year….all that is left now is a holiday or a change which is as good as a holiday.  As some of you may know, I am a qualified hairstylist and do hairstyling part time, keeping it as a hobby and enjoying every moment of it.  Abi has needed a change since she started growing her hair for her wedding around about two years ago.
The Lob (Long Bob)After many Lob (Long Bob) pins and subtle hints from the desk alongside me, I decided to get out my equipment and sort Abi’s hair out.  I started by freshening up her colour with her usual Wella 55/65 , and then I chopped off about two inches, added lots of layers and we were left with the very popular and stunning Lob!  All that was left was styling, I decided to show Abi two fairly easy ways to style her new Lob.
The Lob (Long Bob)The first style is your average straight blow dry, the layers in her hair gave her a lot more volume which her style was initially lacking.  I used TIGI afterparty  to prep her hair before blow drying it straight and leaving it looking natural and smooth.  To give it more volume you can put your head between your knees give your hair a shake, a spritz of hairspray (TIGI Hardhead is my favourite) and flick it back, fix your hair back into place with your fingers.
The Lob (Long Bob)Our second styling session was the Wob (Wavy Bob)…apparently there is a new word for every type of Bob.  The best way to curl your hair is to start by sectioning it, I used both the tongs and my GHD’s to mix up the curls slightly, I finished it off each section with a firm hold hairspray (TIGI Hardhead).
The Lob (Long Bob)Once you have curled all the hair, give it a good shake, another spritz and voila your Wob is ready to hit the catwalk…or shopping mall!

 

Fab Friday Picks

Fab Friday Picks

Fab-Friday-026

Every Friday we share our favourite finds from the week…

  • In the hopes that I am not about to jinx us, I think we have had a fairly mild winter so far, unlike the East coast of the US and Canada, these photos Niagara falls frozen over are absolutely gorgeous although it looks extremely chilly!
  • For most of us winter starts to take its toll around about now, it’s time to book a trip, hopefully to some place warm. Stylist magazine have seriously made me want to book more trips with their articles on ’10 of the worlds most amazing places you’ve never heard of’, all I can say is WOW!
  • With all this talk of cold you may feel in need of a warm cuddle, many people got cuddles at the McVities pop-up Cuddle Cafe (excellent marketing) others have turned to get all day cuddles from their pets…or cuddly pet clones.
  • Talking about great marketing, hanging a corsa 15 feet in the air while still attached to tarmac…Vauxhall has nailed it!
  • Vandalising is not cool kids, that is unless it is as funny as some these vandalised responses, had our office in stitches yesterday!

Hope you all have a super weekend, I’m taking this one easy.

Blood Oranges: 2 Ways

Blood Oranges: 2 Ways

It’s blood orange season and just about every blog I read has a recipe for these gorgeous, dark red citrus fruits. I’m jumping on the bandwagon with two very different ways to use these tasty oranges. They’re not in season for long so if you spot them in the shops grab them quick!Blood Oranges: 2 WaysFirst up blood orange curd. I was making a Jamie Oliver dessert (which I’ll share below) one Christmas and forgot the lemon curd. Try finding a shop that sells lemon curd on Christmas Day, not going to happen, but eggs, butter and lemons, that’s possible so I made my first ever batch of lemon curd and realised how easy it actually is, so here is a basic recipe.
Ingredients
½ cup castor sugar
zest of 2-3 blood oranges
½ cup fresh blood orange juice
4 egg yolks
¼ butter
Blood Oranges: 2 WaysWhisk together the zest, juice, egg yolks and sugar. Once combined pour into a small saucepan and gently heat while whisking constantly, it must be on a low heat, if it gets to hot it will split. The mix should start to thicken, it’ll take about 5-10 min. Once it’s thickened up remove from the heat and leave to rest. Once it’s cooled a little whisk in the butter bit by bit. Pour into a clean air-tight jar and pop in the fridge, it’ll last about 3 weeks. So now that you’ve made the lemon curd what do you do with it? My favourite recipe is a Jamie Oliver one, it’s the best dinner party dessert because it looks amazing and is ready in about 5 min. To start you’ll need meringue nest, fill them with a dollop of your curd, top with a mixture of creme fraiche and mashed up raspberries, arrange a few whole raspberries on top and finish with a drizzle of honey and a sprig of mint. So good!
Blood Oranges CurdNext up a yummy cocktail, this is a twist on a Whisky Sour, I had a one this past New Years eve and it was so good I’ve been making them ever since! Let’s call it a Blood Orange and Thyme Whisky Sour.
Ingredients
2 parts whisky or bourbon
2 parts blood orange juice
½ part thyme simple syrup
½ part egg white (optional)
1 part cointreau
ice, for shaker and to serve
to garnish: Blood orange slice, maraschino cherries and a sprig of thymeBlood Oranges: 2 WaysCombine everything except the garnish in a cocktail shaker (as you can see I don’t have one so I just used a mason jar) and give it a good shake until everything is well combined. Strain into a tumbler filled with ice and add your garnish. For the simple syrup combine equal parts sugar and water (I did a ¼ cup of each) and a sprig of thyme, heat in a saucepan until your sugar has dissolved and leave to cool.
Blood Orange Whisky SourA few tips, if you’d like more of a sour kick you can do a mixture of lemon and blood orange juice. Plain simple syrup or honey will work too, the thyme just gives an extra depth of flavour. I know some people aren’t to keen on egg whites in cocktails and you can definitely leave it out but it makes it look really pretty and foamy and it tastes oh so amazing!

Bottoms up!

Fab Friday Picks

Fab Friday Picks

Fab-Friday-025
Every Friday we share our favourite finds from the week…

  • With Valentines looming on us and with most of us leaving plans to the last minute, here are a few great recipes for two.  All that is needed now is a heartfelt card for the romantic such as Johnny Cash who definitely had a way with words…even if its only a birthday note.
  • As you may know I love my indoor plants, some do better than others, I’m looking to start replanting my house plants as they are doing so well that they have started to outgrow their boring old pots, these awesome terrariums are perfect and are now on my wish list , another addition to my wish list are a few of these handy indoor gardening tools.
  • I am creative in many different ways but always wish I could be a little more creative such as this artist in NYC leaving typographic notes on peoples cars in the snow and this brilliant photographer taking photos through reflections and showing off the best bits of Lisboa.
  • You would think that allowing a toddler to dress you would turn out a complete disaster but when this toddler dressed his fashion blogger mom, I think he pulled a few of these outfits off quite well.
  • This is a great year for sporting events, with the Rugby and Cricket world cup taking place, to get into the spirit of the Cricket World Cup starting tonight, I have posted the funniest Carling advert I have ever seen.

Here is hoping you all have a lovely weekend, share the love, enjoy the cricket and get your pancake mixtures perfected!