CABARET CHARITY NIGHT

Good morning beautiful souls,

A couple of weeks ago I went to a charity cabaret evening at Lumley Castle. It was the first time I’d ever been to Lumley Castle and I hope it won’t be the last! What a beautiful location!!! The event was to raise money and awareness for cancer research and turned out to be a lovely evening.

(By the way, please excuse the terrible quality photos, my phone is great in daylight but terrible in the evenings and low light!)

We were told ‘dress to impress’ and so out came my beautiful green ball gown, which by the way is one of my fave charity shop finds, the heels and fancy jewellery. I love getting dressed up but rarely get the chance to, so when I do have an opportunity, I go all out hehe.

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When we arrived at Lumley Castle we at first got lost and nearly gate crashed a wedding haha, but were luckily found and pointed in the right direction. Once we found our way we were greeted with a champagne reception and a photographer took our photo before we mingled caught up with some other people we knew and had a browse of the silent auction prizes.

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An hour or so later we sat down to some speeches before enjoying a meal and I was very grateful that they made me my own vegan options – a curry for mains and a chocolate tart thing for dessert which were both tasty.

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After the meal we had the cabaret entertainment and some musical favourites were sung as well as some instrumental pieces performed. They put on a good show, which was followed by the DJ cracking out some fab tunes and people grooving on the dancefloor before the silent auction winners were revealed. We waited for my friend to collect her winnings and then had to hurry on out as our lift home was waiting.

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I really enjoyed myself that night. It was just nice to get out of the house and do something different!!

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AUTUMN SPICE COFFEE

Good morning beautiful souls,

Autumn is my favourite time of year for many reasons; the cascades of tumbling burnt umber, sienna and crimson leaves swirling around the pavements, the chilly winds nipping at your face but you don’t mind as your wrapped up warm in your favourite cosy knits, the time to snuggle up in front of real fires (if you’re lucky enough to have a beautiful ingelnook fireplace) and read a book…. the list goes on.
I feel like autumn is the perfect time for creating a hygge atmosphere and in the spirit of this I want to share my delicious homemade autumn spiced coffee with you; the healthy version to all these pumpkin spiced lattes which are full of syrups.

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What you will need
French Press – Burr Grinder – Coffee Beans – Cinnamon – Nutmeg – Star Anise – Cloves

Firstly grind your coffee beans (grinding your own beans to demand will give you a fresher and more aromatic coffee) – put your coffee into your French press (the thumbrule is 6g-8g of coffee per 100ml of water) – add 1/2 tsp of cinnamon, 1/4 tsp of nutmeg, 1/2 a star anise crushed small and 3 cloves – pour on hot water (not boiling), stir and leave for 2 minutes – press down the cafetier, pour into your favourite mug and enjoy!

Now I am a black coffee drinker; a firm believer that if you find a good coffee bean and roast you like then you won’t need milk to balance any bitterness because there won’t be any bitterness. I am lucky enough to be able to get my favourite beans from my dads coffeehouse, however if you can’t find a coffee you enjoy drinking black or you are just one of those people who enjoys really milky coffees, do feel free to add a non dairy milk, I’d recommend trying oat milk as it’s the creamiest in my opinion and works best with coffee! If you love your coffee and want to try out this autumn spice deliciousness, do let me know what you think! Hope you hall have a wonderful day!

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PUMPKIN SOUP

Good morning my lovelies,

I know I’ve been a bit M.I.A. recently and I am sorry. I have missed blogging, but as I have mentioned before I am taking a more relaxed stance on blogging now. If I manage to write and upload something brilliant, if not it’s not the end of the world either as this is only a hobby for me which is supposed to be fun and not stress me out aha! So I apologise if I also haven’t read and commented on as many of your lovely blog posts recently either, I guess I’ve just been busy enjoying life and being ill aha! Anyway lets get into this blog post!

It’s that time of year again – time to lug those heavy pumpkins home (if you don’t have a car like myself) and get carving! Because, let’s be honest who doesn’t love a good pumpkin carving session whilst having your favourite Halloween movies playing in the background?! However, in the spirit of trying to live more sustainably and produce less waste I want to urge you all not to throw away the innards of your pumpkins but be creative instead!!! Pumpkins can be used in so many scrumptious recipes from sweet to savoury. I’ve already tried three delicious recipes this year with my first few pumpkins and can’t wait to experiment more in a couple of weeks when I carve out the last of the decorative pumpkins! For now I want to share one of my all time favourites with you though and I’ve spiced this recipe up a little from last year, soo see what you think – here’s my pumpkin soup!

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For 6 servings you will need:
1kg of pumkin – 200g of peeled carrots – 100g or peeled parsnips – 100g celery – 100g leek – 1 large red onion – 1l stock (made with 2 stock cubes and 1/2 tbsp of swiss bouillon) – 500ml of oat milk – pepper, 1 tsp nutmeg, 1 tsp paprika, 1 tbsp oregano, 1 tbsp basil, 1 tbsp parsley – 3 tbsp nutritional yeast – olive oil

Wash and peel the vegetables. Chop up the onions, leeks and celery. Heat the oil in a big soup pot. Add onions and saute for a few minutes. In the meantime, chop the carrots and parsnips and pumpkin. Boil 1l of water in the kettle. Now add the leeks, celery and pumpkin to saute for a few minutes too. Make your stock and pour into the pot before adding the parsnips and carrots. Stir well and then add all your herbs. Bring to boil and then reduce to a medium heat. Put lid on and let the vegetables cook for around 30 mins or until softened. Next add your nutritional yeast and oat milk before blending the soup; you can decide how coarse or smooth you want your soup. Last but not least, taste and add any extra seasoning if necessary.

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For the roasted pumpkin seeds:
Pumpkin seeds – pepper, salt, garlic powder, paprika

Save the pumpkin seeds when carving your pumpkin. Wash them and spread them out on a tray over baking paper. Season with salt, pepper, garlic powder and paprika. Roast in the oven at ca.200 degrees centigrade for around 10 mins (make sure to shake em up after 5 mins) .

Serve soup in your favourite bowl, top fresh basil and roasted pumpkin seeds and voila -sit down and enjoy!

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SOBER OCTOBER

Good afternoon beautiful souls,

It’s that time of year again that I like to raise awareness & money for a charity close to my heart – namely Macmillan Cancer Support. Nearly all of us know someone who has been affected by cancer and Macmillan play such an important part in helping people get through this difficult time in their lives.

So this year I will be Going Sober for October – that means, for the full 31 days of October, I’m going completely booze-free – not one single drop! Those who know me well know I may have a slight addiction to that post work glass of wine/pint and so I think it’s fair to say that this will be a bit of a challenge for me.

But Go Sober is much more than giving up alcohol for a month. It’s raising funds for Macmillan Cancer Support so that they can continue helping people living with cancer live life as fully as possibly.
I’d really appreciate any support you can give and any donation is a good donation. So if you have any pennies to spare I would be very grateful if you could head to my Go Sober Profile and send any spare change my way!

Thank you ❤

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