I am really in love with these Gorman shoes. I also just noticed that they are on sale now.
As I was thinking about my words for this post I came to a realisation… maybe the three extra kilos I’ve stacked on are a result of my Saturday tradition? I think I will just ignore this idea and maybe just do an extra half an hour exercise each week. Yes I think this is what I will do.
My Saturday tradition involves me walking down to Movida Bakery either on my own or with one of my friends, ordering a skinny latte and an amazing donut, I usually go for berry flavoured filling, or salted caramel. This Saturdays however I specifically went to sample something new; Movida Bakery’s “Dossant”.
Before I explain it to you here are some other names that were considered for this new pastry:
Cronut, Croisnut, Crodough, Doghnets, MoDo and DoVida.
It is a donut-croissant! The idea came from someone in New York called Dominique Ansel and MoVida have adapted it to their own. Mine pictured below is filled with, i think, raspberry and rhubarb custard. Delicious. And this is another reason why Saturday tradition must go on.
3 Tivoli Road
What i love most is going to new places, spending time with my friends and lattes.
I spent the first day of my holidays catching up with my best friend Andrea at Gardiner and Field in Armadale.
Oh hey there.
Here’s what I cooked for dinner last night. They were delicious. I’d never made them before, however I had made cannelloni and they are quite similar.
This page I’ve scanned in for you is from my journal which I have titled “Juliet’s Cooking Adventures. I started this journal earlier this year but haven’t really had the chance to try new recipes because I was so busy with uni. And now I am on holidays so hopefully I can cook more.
The reason I have made this journal is so I can track my cooking progress, remember what I’ve made and what I thought about what I’ve made.
I really love food but I’m not that great at coming up with my own recipes, so I kind of hope that by keeping a cooking journal and trying to regularly add to it my cooking skills can improve!
-It didn’t mention anywhere in the recipe that you should season it with salt and pepper, i highly recommend some salt at least, probably in step 4.
ps. the image of the pasta is my own!
I still need to post some information on the bespoke summit because it was rather good, however it will need to be at another time because I’m busy finalising my last assignments for uni. (five more sleeps until my first semester is over and then I’m on holidays) (yay).
In the mean time here are some shots I’ve taken…
So, how about I show you something that is so beautiful and so French. I am actually looking forward to her making more videos. I wonder if these ingredients are available somewhere in Melbourne.
Scherazade is the daughter of Ramdane Touhami, he is one of the interesting people I met in Sydney a couple of days ago.
You have to watch it!