Day 141 of 365

Thursday 19/1/12

Well well well. 

Update 

I finally did it.

I finally caved in and took the bait, I ordered my toffee crunch thing. My God, it was worth it.

I have managed to nibble a bit, too good to demolish in one sitting, I am keeping it for midnight munchies as I expect another long night ahead. I am also resisting temptation by not eating the chocolate piece sat comfortably on top, staring right at me. Saving it for a rainy day, later on I expect.

So, how are you all? 

It's raining here at the moment, sucks. 

Apologies if I have been slightly dull of late, seems this uni work malarky has taken its toll and blogging is now classed as a five minute break. Consider yourself extremely special as I often find myself choosing to blog over food and other necessities. 

Anyway, I haven't allowed myself much of a break at all today, bar a nice warm bath when I got in from the cold, damp weather outside. I don't like walking to the bus stop in the dark and getting home in the dark, bring on Spring. I do love Winter, don't get me wrong but I mean, it's nice to see daylight once in a blue moon isn't it!

On a slightly different note, i have just been stalking the Mulberry blog and thought i would lighten up this blog post with some cool imagery. I am that tired see, I am forgetting to CAPS LOCK my 'i's'. 

So for one, I absolutely love print dresses and wish I owned a few more in my closet, here's one I especially like... 

How do you wear yours?

Mulberry prints are a key part of each season’s womenswear collection, featuring motifs created from our seasonal inspirations. For Spring Summer 2012 we had fun with a concoction of retro beach symbols for our ‘Bonkers Beach’ print, used on simple lightweight shapes like the Pocket Shirt Dress.

I also happened to stumble across this... 

Wow. I want to try it... maybe let me know if you get there? Be my testers... 

Claridge’s ice-cream recipe

With the launch of our Spring Summer 2012 season earlier this week, Mulberry is embracing the English seaside and yummy summer treats – we don’t care that in the UK it’s cold outside!

For such a simple pleasure, there is often quite a lot of mystery about quite how ice-cream is made. We pondered this after enjoying Raspberry Ripple Vanilla ice-cream during London Fashion Week, so contacted a well placed source in the Claridge’s kitchen to give us the details.

Claridge’s Classic Vanilla

The crucial part is a churn, needed to create the texture, but the process of making it is really quite simple.

Ingredients:
Milk 543g
Whipping Cream 152g
Sugar 152g
Glucose 31g
Powdered milk 15g
Vanilla Pod Bourbon half pod
Egg Yolks 101g
Pinch salt

Method:
1. Whisk sugar, egg yolks, milk powder and salt together and set aside.
2. Split vanilla pod down the middle and scrape out the seeds. Put seeds, pods, milk, cream and glucose in a pan and bring to a boil.
3. When liquid boils, pour a small amount onto yolk mixture, whisking so the yolks don’t scramble.
4. Pour warmed yolk mixture back into original milk pan.
5. Cool the whole mix over low heat stirring constantly.
6. Pour mixture through a fine sieve set over a bowl.
7. Place bowl ice to cool quickly so the ice cream base does not split.
8. Blend with a hand blender or regular blender.
9. Churn as usual.

And whilst I sit here fantasising about summer down at the beach.. here's a lovely image. Hope it brings a smile to your face... 

Their blog is bloody brilliant. 

If you like the above, just a tiny snippet then check it out at... http://blog.mulberry.com/

Nice and simple!

Au Revoir 

x