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Archive for the ‘Say What?’ Category

Ever had a friend in need? I need your help.

Wednesday, September 1st, 2010

A good friend of mine Lulu has a gorgeous little man aka Cyclone and he is struggling to find his place in the world of Primary School Education in Australia. He is 6 years old and he is on the Autism Spectrum.

Now in Australia most schools cater for children on the spectrum, most schools have aids and facilities to help these awesome children to get the best out of their education. But sadly Lulu has been let down by the system, let down by a school and more importantly let down by a Principal.

Please read Lulu’s story. Please help her if you can.

And if you have a blog please share Lulu’s story, she needs to get the word out.

Yeah, I know I’ve been boring.

Monday, August 16th, 2010

But… well… the contents of my fridge and cupboard are very important ok? And eventually I will get to the spices and herbs. And don’t forget my baking box, which is filled with all sorts of necessary items to be the perfect Domestic Goddess. That is, by Nigella’s standards. Which leads me to think is Nigella really a Domestic Goddess? I’ve never seen her do anything but cook? I mean does she clean? Does she darn? Surely a domestic goddess must be the jack of all trades?

Anyway tomorrow… I will post a confession… a true confession from the heart. And hopefully it will alleviate you all from the boredom you have suffered due to the blog posts I’ve pumped out lately.

In the meantime go eat some leftovers out of the fridge with the lights off and pretend to be Nigella… bask in the glow of the fridge light and eat like you’re in a porno. Only once you have done this can you really call yourself a Domestic Goddess.

I heart Mr Neurotic

Saturday, July 24th, 2010

Today is our Anniversary. Our 14th year together as a couple, our 9th year of wedded bliss.

He is the most awesomest husband in the universe.

A great kitchen hand and dish hand as well. Not mention father of the decade, I’d say century but well we’ve only been parentals for 8 years and he’s hardly that old.

Tonight I’m making him T-Bone Steak, Duck Fat Potatoes and Sauted spinach. Dessert… something chocolate. Recipes to come.

In the meantime…

Happy Anniversary xxx

No more.

Saturday, July 17th, 2010

No more of this:

Or this:

Or this!


Because I now own one of these:

Yay. I have an awesome Best Friend (her husband is alright too).

Sweet Dreams Are Made Of This

Thursday, July 8th, 2010

I think my brain thinks I’ve been neglecting the blogging world.

Last night (or this morning I’m not quite sure) I had a very bizarre dream that didn’t make any sense (which is pretty normal).

In the middle of the dream I stopped and said to myself “This is a really bizarre dream, I should blog it”

Then I started dreaming that I was in front of my BlackBook blogging away about my bizarre dream.

So I am sorry for neglecting you all, and even if you don’t feel neglected apparently my subconscious says you are.

And just for the record that pic is not me, nor do I believe anyone actually looks that perfect when sleeping. Lies, all lies.

Birthday Loot!

Sunday, July 4th, 2010

So I had me a birthday, and it was a big one. And as all good girls like to do I had me a party! And it was most awesome. And being the very lucky girl that I am my lovely friends bought me some LOVELY pressies! A lot of what I got was Kitchen related, which is very YAY for me! I am guessing they think I like to cook… I wonder how they came up with that idea?

Firstly I got the Food Safari Series 1 DVD, which is an awesome DVD which includes episodes on the following cuisines:

  • Moroccan Food Safari
  • Malaysian Food Safari
  • Portuguese Food Safari
  • Vietnamese Food Safari
  • Indian Food Safari
  • Greek Food Safari
  • Chinese Food Safari
  • Italian Food Safari
  • Thai Food Safari
  • Lebanese Food Safari
  • Mexican Food Safari
  • Turkish Food Safari
  • Spanish Food Safari
  • These awesome little cupcake moulds in the shape of tea cups! Too cute! Can’t wait to use them!

    The Big Top Cupcake Mould… the cupcake that is 25 x the size of a regular cupcake! It’s HUGE I love it! Can’t wait to have fun with it!

    This amazing French Cookbook. I would say the best french cookbook I have. Amazing. If you haven’t checked it out, please do it rocks. The recipes are so easy to read and easy to do, I’ll definitely be posting more from this book.

    These beautifully classic Maxwell & Williams Connoisseur Set of 6 Flutes.

    This very cute little retro milk pan that I absolutely adore!

    These cute Cookie & Cake Tins.

    Non Kitchen pressies included: a very awesome Jack Skellington Keyring, Moet, a cute birdcage candle holder, a corset (va va va voom!) and some vouchers WOOT!

    Aren’t I so lucky!!!!

    Bessemer Chicken & Bacon Risotto

    Wednesday, June 30th, 2010

    Ok so I gave it a whirl and I am happy to report I am pleasantly surprised!

    Bessemer Chicken & Bacon Risotto


    1 Tbs Olive Oil

    1 Brown Onion, diced

    2 Carrots, peeled & diced

    500gm Chicken Thighs, diced

    4 Whole Rashers Bacon, rind removed and diced

    1 1/2 cups Mushrooms, sliced

    2 cups Aborio Rice

    1/2 cup Dry Vermouth or 1 cup White Wine

    5 cups Chicken Stock (Hot)

    1 tablespoon Garlic, minced (3 cloves)

    1/2 – 2/3 cup Frozen Peas

    Salt & Pepper to taste

    1/4 cup Paremesan

    1 tablespoon Cream or Cream Cheese


    1. Heat Bessemer pan over a medium high heat. Brown chicken in oil in batches. Be sure not to overcrowd the pan. Once each batch is cooked transfer to a dish and set aside.

    2. In the same Bessemer pan cook bacon to your liking and remove from pan and add to the dish with chicken.

    3. Add carrot, turn down the heat to medium low and pop the lid on and walk away for 5 minutes. After 5 minutes return heat to medium high and cook onion and garlic until onion is translucent. Add mushrooms and cook for another minute.

    4. Add rice and stir till rice is coated in the oil. Add Vermouth and once it has evaporated add hot stock and stir.

    5. Add peas, stir and cover. Once steam releases from the vent turn the heat down to medium low.

    6. Cook risotto for 15-20 minutes, then stir and season. Add Parmesan and Cream or Cream Cheese.

    And NOMS! And I have to say, for a risotto that I didn’t continually stir, it was unbelievably cream and extremely good.

    Bacon Pride

    Thursday, June 24th, 2010

    Ok so who doesn’t love a bit of crispy crunchy ultra delicious bacon? Well I know someone but she might be converted if I have anything to do with it.

    So besides all the Rudd vs. Gillard stuff going on at the moment (for those non Aussie readers I’m talking Australian Politics) I came across this strange little food craze and well I’m a little weirded out.

    Coloured Bacon folks. That’s right a rainbow of bacon. How? Well first you do this:

    And then you should end up with this:

    The inventor of this coloured meat candy explosion is designer Neil Caldwell (photography is his also). Neil, you’re a strange man. Does food colouring really make it any better? Or are you secretly hoping Skittles will release a Bacon flavoured collection?

    Would you like to taste the rainbow?

    I Heart Billy!

    Sunday, August 30th, 2009
    Well where do I start. Today was a most awesome day. Today was a day of discoveries, fears and in the end all was well received. Today I found a Vanilla Cupcake recipe that I can FINALLY say I love. Today I made Billy’s Vanilla Cupcakes… and they were good.

    I have made Magnolias, I have made Amy Sedaris’, I have made Crabapple and they were all missing something. I was beginning to think either I was doing something wrong or I was part of the great Vanilla Cupcake Conspiracy of 2009. I have the perfect Chocolate Cupcake recipe and the perfect Strawberry Cupcake recipe… but do you think I could find the PERFECT Vanilla Cupcake recipe. Well all is right with the world now as I now possess the skills to make awesome Vanilla Cupcakes.

    I must give credit where credit is due… I found this recipe on 52 Cupcakes an awesome blog all about… you guessed it CUPCAKES!

    This recipe is from Billy’s Bakery, a lovely little bakery in NYC. Now don’t let me get started on how annoyed I get that the only good cupcake makers are an ocean away for us aussies. Pray tell why is it that we can’t get it right? Why is it that I go and spend $42 on a dozen cupcakes at Little Cupcakes only to be sorely disappointed and also slightly nauseated by the lemon cupcake (dishwashing liquid isn’t a flavour people!). And whilst I agree cupcakes are pretty little morsels of cuteness they still need to taste good! Hello! So instead I try as I might to produce the best tasting cupcakes I can actually have this side of the southern hempisphere. And this lovely little recipe definitely helps my plight.

    So thank you BILLY! I bow down to your greatness, and thank you to Martha for having the hindsight to share your recipe with the world.

    So here it is before I dribble on any further, and before my energy depletes and I need more cupcakes. THE RECIPE:

    Billy’s Vanilla Cupcakes

    Makes about 30 cupcakes
    1 3/4 cups cake flour, not self-rising
    1 1/4 cups unbleached all-purpose flour
    2 cups sugar
    1 tablespoon baking powder
    3/4 teaspoon salt
    1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
    4 large eggs
    1 cup whole milk
    1 teaspoon pure vanilla extract

    1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

    2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

    3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

    4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

    Now for some tips:

    1. You MUST make this recipe with a free standing mixer (ie. KitchenAid, Kenwood, Sunbeam… whatever you have… I have my Black Bettie KSM150 KitchenAid Mixer and she’s gorgeous!) unless you have an uber hand mixer and a basin to mix your ingredients in, as its a very large amount of batter.
    2. I advise that you need to be somewhat prepared for this recipe and leave your unsalted butter overnight in the pantry so that it is absolutely 100% at room temperature or it will not incorporate properly with the dry ingredients.
    3. This is a US recipe so if you are from Australia (like myself) then I strongly recommend using a 15 ml Tablespoon instead of one of our 20ml Tablespoons. Or just use 3 teaspoons.
    4. Don’t be stingy and miss out on the cake flour it is in the recipe for a reason.
    5. Under NO circumstances open the door during baking or you’ll end up with nice little camel humps on your cupcakes.
    6. Yes I know I can be a bossy boots… I’ll blame all the sugar.

    Ok now here is a picture… please forgive me for my crimes against photography. We are currently unequipped in the photography department and I had to take this photo with my iPhone. We are looking to fix this dire situation as soon as possible until then, avert your eyes if you must, but if you can handle the blur and the pixelation and the overall distortion of colour, here is my yummy cupcake. Topped with White Chocolate & Raspberry Swiss Meringue Icing, white chocolate and cute (but tasteless) love heart decorations (yes I do like to state the obvious… its a hobby alright?)

    And also please forgive me for my piping shortcomings… I had a piping disaster. The disposable bags I bought continued to break and the nozzle was too small… then my biscuit/piping gadget decided to break and just wasn’t doing what I darn well wanted it to. So in the end I went with the boring swirl. But I promise you I will go out and buy a very good reusable piping bag and some awesome nozzles so you will never ever have to see such pitiful piping again.

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