Thursday, 13 December 2012
I know, it's been so long since I've last posted here. I've been so slammed with work, my blog, my business goals, and am now recipe developing for a magazine! Very exciting. I hope everyone is doing well, and I wanted to wish you guys a fantastic holiday season. I haven't forgotten about Xanga. Even though I'm busy running my blog, this place feels so intimate, and I love that feeling.
I've also been doing some local travelling seeking inspiration. I'm still on blogger and love how much creative freedom I have. Kind of why I decided to make the switch in the first place. I'm really grateful for this past year. I've learned a lot and have grown a lot. Overcoming your anxieties and fears is overwhelming, but once you hurdle over them, they become a walk in the park. I look back and think about how silly I was for putting so much unnecessary stress on myself. Following your dreams is a bit scary, which is why many people don't take that jump. However, it's really rewarding. It's also rewarding to give back to other people. I'm grateful that the things I enjoy doing bring a little bit of joy each day to other people.
It's been a bit tough. Following your dreams sometimes seems a bit offsetting to people around you. Even if you're really humble about it. I feel like I've grown apart from a lot of people even when I decided to enroll into culinary school. I don't understand it. Now, as I continue to grow and learn, I feel like people resent me for the choices I've made. I just want to be happy and inspire other people to do what they wish in life. We don't have to live the 9-5 grind if we aren't content with doing such.
Having a passion does not happen overnight. It's like falling in love with somebody. You're interested, you like them, then you're in love. I'm still the same person with a big heart and I have feelings too!
What are you passionate about? What are you interested in that could potentially flourish into a passion? It's all about baby steps. You don't need to know the route of the entire journey. Just take a few steps forward each day and as you live in the moment and glance back once in a while, you'll see how much you've accomplished.
Friday, 17 August 2012
Hey guys! Long time no chat! I've been super busy, but haven't forgotten about my friends on here. I wanted to share a really simple solution using green tea bags that have so many benefits! I hope you enjoy this post!
I've previously blogged about the scientifically defended benefits of green tea here, on how they can reduce dark circles, and aid in congestion. I had to make another post as to how and why green tea is so amazing for your skin.
Green tea happens to be something I'm really passionate about. I learned early on that they soggy little tea bag in my cup, or tossed to the side was natures remedy to healthy skin. A natural and convenient exfoliant that costs a fraction of any scrub in a tube. (Nothing wrong with scrubs in a tube). I use this routinely for my face, and have been for the past 10 years.
After you drink your green tea, remember that precious tea bag of yours does the following when used to exfoliate and sooth your skin:
1.Neutralizes UV ray damage and protects from sun damage
2.Works as an antibacterial agent keeping pores clean and protected from acne
3.Halts free radicals and protects from certain skin cancers and aging
4.Rejuvenate skin cells at the end of their life cycle
5.Soothes acne and sun burns, reduces redness and inflammation. (congestion, dark circles often caused by inflamed blood vessels.)
6.Some studies suggest it to stimulate collagen production.
I have also used it for cracked lips in the winter time, kind of as a primer, for lack of a better term. Why not use it? If you drink green tea, and don't have any make up on, what would it hurt to quickly exfoliate your skin with a tea bag you're going to throw away?
Another trick for sunburned or irritated skin:
Have you ever tried a beauty product that didn't react to your skin gracefully? I've totally had my fair share of harsh reactions. Take a few green tea bags, and place them in a zippy bag, and pop them into your freezer. If your skin is sun burnt, or irritated, take a tea bag out, quickly dampen with cold water, and gently pat on your face. Avoid circular motion now, since your skin needs a little break from anything even slightly abrasive!
I hope these tips work for you like they have for me!
Thursday, 12 July 2012
I wanted to share with you a really simple cookie method that I've been using for years! I have tweaked it over time, and am finally happy.
1 cup Peanut Butter (the real stuff )
1 large Egg
1 TBS Vanilla or Almond extract
1/4 Cup Confectioner's Sugar + a little to garnish
This recipe is low in sugar, and flour free. They would make perfect snacks when you're on the go, since they're loaded with protein and healthy fats. Everything in moderation though. Each cookie is about 2 TBS, which is a popular serving suggestion on most peanut butter jars I've purchased.
I emphasize on using real peanut butter for so many reasons. I'm not here to tell you it's all natural, super dooper, etc etc. I have a headache thinking about how fuckin paranoid I am as it is to eat these days, and want you to enjoy your damn cookies!
Taste real peanut butter, and taste the stuff we grew up on. Okay, so there is a bit of nostalgia in terms of the not so natural stuff. The real stuff makes for a better fourless cookie in terms of texture and preferable taste. Use what you have though.
Stir peanut butter in a large bowl until it reaches a smooth, sort of warmed up consistency. Do not heat or microwave. Take your room temp egg and combine. Slowly add in your sugar, to avoid clumping, and extract.
Okay, now here is the important part! Please refrigerate your dough for about an hour. I know, I know. We want cookies, and we want them now. If you skip this step though, you may end up with cookies that spread quickly, and burn at the bottom. It will also be a sticky mess when portioning your cookies.
I use an ice cream scoop for consistency. Consistency is important to prevent under or over baking some of your goodies.
Pop in a preheated oven at 325 F (163 C) for 15-20 minutes. Let cool before you eat so they don't fall apart or burn your mouth! EEK! Garnish with sifted confectioner's sugar!
Please always ask your little guest's parents if they suffer from allergies.
I do not recommend making peanut butter cookies for a class party, or kid's birthday/function.
You can also find this recipe, along with others at my website at http:.//www.SavorySweetandBeautiful.blogspot.com
Tuesday, 03 July 2012
Hey guys! I made a yummy birthday cake cocktail for Pinnacle Vodka. It REALLY tastes like cake too! O_o I had a fun time developing this recipe, but when I was looking for the right balance of flavors, sweetness etc, I got a lil tipsy! LOL
If anyone is celebrating a birthday soon, HAPPY BIRTHDAY! I would love to have my birthday in the summertime!!! Bask in it, and super enjoy it. I'm going to start trying to just copy word for word my blog from my blogspot. The last thing I want is for you guys to think I'm spamming. I really made some great buddies on here, and I wouldn't want to ruin that. So, I don't mind the extra work! :) If I copy and paste, then the font gets jumbled, or I get those weird html type symbols.
Ingredients For Cake:
2 oz. Pinnacle Cake
1 oz. Milk
1 oz. Heavy Cream
or 2 oz Half & Half (it's half heavy cream half milk)
Splash of Strawberry Liquor
Sprinkle in a pinch of Pink Sugar for color
Fill shaker up with ice. Add ingredients, and shake
Ingredients for Whipped Cream:
2 oz. Heavy Whipping Cream
1 oz. Pinnacle Whipped
Confectioners Sugar (your preference of sweetness)
Combine heavy whipping cream & confectioners sugar first. Then gently fold in vodka. Do not mix all at once, or your whipped cream will break.
Take your martini glass, and glide a strawberry around the rim. Dip your glass in pink sugar. At the bottom of your glass, soak a little pink sugar and Pinnacle Cake. Gently pour in cake cocktail, and gently add spiked whipped cream. Using the end of a spoon or a chopstick, create little swirls as you would see on a birthday cake. Add a fondant flower for garnish to complete your cake cocktail.
This drink really tastes like a birthday cake!
Enjoy, and Happy Birthday!
Saturday, 30 June 2012
Hey guys! I wanted to end this crazy week with a little laughter. These are some of the freakin most crazy things to eat or drink I've personally seen so far. So as I give you a teaser pic and the link to my blogger, I was thinking of dedicating a certain day of the week to post something fun exclusively on here. What do you think? I really appreciate the new friends I've made on here, and the last thing I want to look like is a fuckin spammer. So perhaps I should come up with a creative way to show something super cool just for xanga.
Ok, well here is a picture of something crazy to drink, and theeee linkie! Have a fantastic weekend.