When two people love each other and they can't make that work, that's the real tragedy
Thursday, 29 January 2015
Tuesday, 27 January 2015
Yesterday I attended a fridge to fridge party. If you are wondering what this is, it is similar to a pub crawl but you go to your friends houses instead of pubs. Each house is stocked with alcohol and everyone either has a scooter or a bike and we mission around close suburbs going from house to house. Let’s just say not many people were riding their bikes by the time we were getting to the last house as we were all slightly too intoxicated to even ride them properly.
I hope everyone else’s Australia Day was as entertaining and exciting as mine. If it wasn’t, be glad you aren’t sitting at work nursing a severe hangover.
I am like a new born Giraffe, all limbs no balance. My gf was trying to teach me how to ride a scooter. Lets just say she failed.
For those wondering what I am wearing:
Dress - Tree of life
Rings - Spell designs, Tree of Life and Balinese Markets
Necklaces - Spell Designs and personal
Lace Bra - Cotton On
Monday, 26 January 2015
Sunday, 25 January 2015
I love food! Not just eating it, but cooking it too.
However, this self confessed foodie is all about everything sweet and delicious - I looovvve to bake! So on this long weekend I decided to make my roommates a gluten-free Carrot Cake. Don't tell them but I did lick the spoon hehe, enjoy
5 eggs, separated
1 teaspoon grated lemon rind
1 ¼ cups caster sugar
2 cups finely grated carrot
2 cups of almond meal
½ cup gluten free self raising flour
Cream cheese frosting
110g packaged cream cheese, softened
80g butter, softened
1/2 cup icing sugar
1 teaspoon lemon juice
1. Preheat over to moderate (180/160C) fan-forced.
2. beat egg yolks, rind and sugar in small bowl with electric mixer until thick and creamy; transfer to large bowl. Stir in carrot, almond meal and sifted flour
3. Beat egg whites in small bowl with electric mixer until soft peaks form; fold into carrot mixture in two batches
4. Pour mixture into pan; back for a minimum of 45 minutes. Stand cake 5 minutes in wire rack to cool.
5. Meanwhile make cream cheese frosting
6. Spread cold cake with cream cheese frosting; sprinkle with slivered almonds
Cream cheese frosting - beat cream cheese and butter in small bowl with electric mixer until light and fluffy; gradually beat in icing sugar and juice.
Pretty much wife material. I may need to do a workout now though because this was all that was left of the cake less than an hour later. Whoops.