happiness

I love a spot of nonsense. This here's cheered me up no end and now I've joined the throngs in love with Jake Gyllenhaal. Bless.

Three words: Hedgehog doing karate.

I'm working on something tough at the moment and needed a spot of inspiration. Thank you youtube for helping me find it.

When I grow up I want to have long, red hair and bangs...

work it, baby

Let me tell you how excited I am about the impending renovation of my study.

Very.

Yesterday we checked out a very pretty desk, not unlike this one and oh, I liked it very much indeed. The elegant clean lines will look perfect on my new charcoal carpet {I am very much leaning that way} and with my pretty iMac perched atop it.

Considering I spend such a huge chunk of my day in my study I need it to be pretty - and I need to shift out all these piles of magazines and books that are awaiting their bookcases. Can't I just wave a magic wand and have it all complete?

heads up

I'm loving SJP's headwear at the London premierre of SATC2. Not loving what's filtering through of the reviews... Oh well, it's a great girly get-together and if nothing else there's fashion porn and Aiden...

Not sure how many reviewers are looking at the film through a fan's eyes though. That's my biggest bugbear - reviewer's who do not take the target audience into consideration when reviewing a film. Sure, tell me that it's well/poorly shot, well/poorly cast/acted/directed etc - but does it hit the mark? Does it do what it's set out to do?

Check out all the rom-coms with huge box office takings and abysmal reviews - is everyone walking out of that film saying how much they hate it? Sometimes we just need a little fluffy escapism - particularly when our lives are hectic and filled with enough drama thank you very much. It's like reading. When I read it tends to be on the light side, preferably on the humorous side too. I spent all day researching articles, other times studying French, and also supervising homework - that's enough work for me thanks, I just want to relax.

So next week I'm frocking up and going into the film with an open mind. Chances are I'll love it...

slowly does it

Do you have a slow cooker? No, well, they're on sale at Audi for a ridonculously low price, it's okay I'll wait...

Got one? Excellent, prepare to have your best winter ever.

I succumbed to the slow cooker craze a few winters ago and have managed, through a lot of trial and error to learn to love this little critter. They take a bit of getting used to, but once you're used to them, beware, they'll make your life so much better you'll become addicted.

Now, firstly:

• You don't need to brown your onions, but you should. Quickly frying your onions in a little oil adds flavour to the dish, and some slow cooker dishes can lack flavour. So bang as much in as much flavour as you can I reckon. After frying off, consider browning your meat. Again, not necessary, but what's a few minutes preparation? If you're pressed for time in the morning, do this step the night before and then refrigerate. In the morning just toss everything in and go about your day.

• Deglaze your pan. Seriously, who would waste those delicious bits? After browning, throw in a little wine or stock {even water} stir all the sticky bits off the bottom and add this to your water.

• Cover your final dish with a layer of baking paper before adding the lid. This keeps the steam nice and close to your dish and stops your meat from drying out. Essential. Always do this.

• Slow cookers don't reduce sauces like oven-baked dishes do. Use less liquid, or toss your meat in flour and cook off for two minutes before adding. Another way to reduce is to remove the lid and turn up to high for 30 minutes before stirring. Sometimes I'll add a little cornflour paste if I'm so inclined.

• Season well. Adding bags of flavour is always a good idea. Meat will be lovely and tender, but I don't know if it's because it's cooked in crockery or what the story is, but sometimes stews cooked in the slow cooker can lack flavour - so always add extra.

• Brown roasts first. My fave slow cooker dish is a leg of lamb, bone in, studded with garlic and anchovies. I'll brown it first {on the bbq if it's too big for a frypan} and then place it in the slowcooker on a bed of very chunky potatoes, sweet potato and onions. Then I'll pour over 1/2 cup of white wine and cook it on low for 8 hours. Just before serving I'll gently remove the vegies {they'll be soft and smooshy} and pop them in a very hot oven for 15 minutes to brown. While this is happening the meat is resting and I'll make a gravy with the juices by adding a little stock, turning it to high and stirring. Mmmmmm.

• Choose cooking on low over high for best results.

• Stay home for your first few efforts - just to see how quickly your slow cooker works. Some of them are faster than others so 7 hours on low will cook a dish to perfection, but 8 hours is too long. Experiment and don't be afraid. Go with flavours and ingredients you love and use it for what it's good for. On a cold, dark wednesday when I get home from netball training at 5.30 I love being greeted by a steaming hot meal that only needs rice or potatoes to complete.

Enjoy!

scroll down

Okay, so this photo is taken at an unfortunate angle that makes SJP and Ferris look like wee tiny bobbleheads... but people THE SHOES. Can you see those shoes? Oh, they are far and away the prettiest shoes I've seen all day. Excuse me, I'm off to fan myself and have a cigarette...

abundance

Mmm, you know the only thing better than a baguette? A groovy old van filled with 'em. Yum. I love this image. It reminds me that even though it's STILL raining, and while I have a sinus headache that makes me want to slice off my forehead, things are good.

• My gal's gone to school with a lunchbox filled with chorizo mini quiche and a violette cupcake {oh, so good - Nigella's cupcakes are indescribably delicious} and a very wide smile.

• I have a challenging and interesting piece due tomorrow that I'm enjoying writing.

• I've finally been paid for the invoice I've been chasing since December {hurrah!}

• We're off to friends for dinner on Friday night for duck confit.

• Sitting back and thinking about the people I've been lucky enough to meet in my life, I know I've been blessed by meeting some of the world's finest.

• My French homework is complete and possibly correct!

• My fingernails are the prettiest shade of blue thanks to Orly Snowcone {from the Sweet Colour Collection - so good}.

• My skin's over its dryness and is now looking mighty fine after two weeks on Olay ProX.

• I'm having a good hairday.

Blessings? Oh I've got them in abundance and I'm very, very thankful for them.

real ark-weather

The rain is so heavy and unrelenting - I'm thinking this here is my best option for the school pick up this afternoon. I've already cancelled netball training again this afternoon - even if by some miracle the rain stops the courts will be under a metre of water.

What's not helping is that along with the poopy weather so many people seem to be going through tough times at the moment. My heart's with everyone - just as these skies have to clear sometime, so does the misery.

I think my gal and I will bake some cupcakes this afternoon. After all, baking makes everyone feel better doesn't it?

love is all you need

roll out the red carpet

Loving the looks all the gals sported on the red carpet for the New York premiere of Sex and the City 2. If I had to choose a fave I'd say that SJP's Valentino has won my heart.

literary love

I'll be needing a new light for my newly redecorated home office/study. This would be apt would it not?

best dressed

Now, THIS is a frock.

new sensation

After making my roasted pork on rhubarb on Sunday night I stewed an extra stick of rhubarb with vanilla paste and a little brown sugar. I simply stirred it for about 10 minutes from time-to-time until it was mooshy and cooked and then popped it in a container. This morning I had a steaming bowl of oats and stirred a spoonful of cold rhubarb through it.

That's it, I'm addicted.

hmmmmm

I can't say I'm overly enamored of rayban-esque sunglasses on a stick.

decorating dreams

We're looking to redecorate my home-office/study. I think I'll be needing a squishy couch or chair in front of my billions of bookshelves don't you? Can't wait for new carpet to be laid - charcoal wool perhaps... Walls to be painted, and maybe a feature wall of wallpaper to go up {Laura Ashley, I'm calling your name}. A new French-inspired desk and a few pretty pictures. I'll be working in style.

like mother...

My gal came to me yesterday with a meal plan that she'd devised for the week bless her socks. She might have blue eyes and blonde hair but boy, is she her mother's daughter...

dior-licious

Shoe of the week can only be Dior today darling. If one has to live in a gilded cage it might as well have come from the house of Dior don't you think?

shiver me timbers

Miss Marc by Marc Jacobs pirate watch. Cuteness non?

um, yum

Sorry, my camera had a flat battery {so this isn't my actual meal}, but I had to share the amazing meal we had tonight. Standing rib pork roast on a bed of rhubarb.

Oh, yes, it's as good as it sounds.

I cute two pieces of rhubarb into batons about 10cm long and lay them side-by-side in baking tray. Then I got the pork ready by scoring the crackling and rubbing in lots of olive oil and pink murray river sea salt. The oven was piping hot at 230 degrees celcius when I lay the pork on the bed of rhubarb and put it in the oven for 15 minutes. Then I turned the oven down to around 180 and cooked it for around 45 minutes till medium rare. It rested for 10 minutes then my dear one carved us a cutlet each and some crackle. The rhubarb? Caramelised and infused with a wee bit of pork flavour. The pork? Tender, succulent and the best pork roast I've ever made.

Thanks Jamie Oliver, what an idea. And thanks Farmer's Markets where I saw those lovely bunches of rhubarb that inspired my dinner. And thanks fellow pork lover Beth who also believes that too much pork is barely enough.

Oh, and I had one stick of rhubarb left over, so I stewed it with some vanilla extract and brown sugar. Guess what's gracing my porridge in the morning?

simply sunday

Don't you love a good weekend? The rain finally seems to have cleared so my friend and I are off to the Farmer's Market for breakfast {coffee, bacon and egg rolls. Mmmmm} and then off to check out Raid My Wardrobe - a vintage and pre-loved clothing market. Nice.

Dinner last night considered of perfectly crisp and melty pork belly, pate, puddings, wine and laughter. Nice combo huh?