Month: October 2015

Merde! About those body image blues…

Dinner en Blanc‘ – a picnic in a secret location, 1,999 fellow revelers, must wear white. White? Yes white! Blanc! Now don’t get me wrong, I love wearing white for it suits my complexion. Unfortunately it also amplifies my dodgy bits – read hail damaged bum, thighs, nana wings, back boobs. Girls y’all hearing me?

A sweet little Broderie Anglaise number later, fake tan, nude heels, glossy lips, all frocked up and feeling fabulous I threw myself into the fun and frivolity. And what an amazing eve, what an experience…and then I viewed the post party happy snaps…Merde!

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Yes, Kardashian bums, plus size models, untouched voluptuous, cellulite clad bodies and laughter lines are now ‘de rigueur’ and while I join my sisters in celebrating the liberation of our imperfections, I’m yet to liberate mine. Should have sat up straighter, shed those winter kilos, bought a dress size up, worn a jacket…I sighed as images continued to flood my Facebook feed. But why the harsh self critique?

I’m a singlette. I’m surrounded by loved up friends. And I long to join that happy coupledom brigade. While saying ‘thanks but no thanks’ to a sweet but elderly interested ‘match’ on a dating site earlier that morning, I’d stopped to admire another. This one my age (59). Interesting, attractive, available. Pulse quickening, I read on. ‘Must be age 40 to 45, slim, athletic, between 165 and 170cm’. While his perfect partner precision was both unsettling and amusing, my self-esteem was unsettled and contemplating wine o’clock.

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Classy Burratas darlinks?

Drop that recipe book and listen up fellow foodies! Here’s an elegant, visually appealing dish guaranteed to scintillate your guest’s tastebuds – brought to you by a classy lady who knows how to knock ’em dead with her culinary expertise – Jane. No not this Jane, the other Jane. You know – the one who, in an effort to round up her wayward Dinner en Blanc wannabe guests, enticed us all to participate in a gentle afternoon soiree fueled with laughter, a menu to die for, a wine or six and all under the guise of a practice run for the actual event. Seven sighs of satisfaction, a joyous chorus of ‘This one’s going straight to the Blog!’  and here it is…

Burrata with Blood Orange, Coriander Seeds and Lavender Oil 

Need:

  • 2tbsp olive oil
  • 11/2 tsp clear runny honey
  • 3/4 tsp dried lavender
  • 1/2 small garlic clove, crushed
  • 1 tbsp coriander seeds, toasted
  • 2 blood oranges (320g) or 2 medium oranges
  • 4 burrata* balls (440g)
  • 5g basil or micro-basil leaves
  • coarse sea salt

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