"You're like Adele...you're at your best when you're heartbroken."

Whoops I've ended up having a really busy week and weekend so I'm only just getting around to updating this today.

Last week was actually really good. Highlights included:
- passing my theory driving test
- compliments about some of my design work
- the return of Made in Chelsea
- more lovely emails
- booking flights for Mr Hooper to join me at the big family party
- getting my first art directing brief for a national client

And then this weekend was actually really, really nice. I had planned to have a really quiet one, to save funds and liver and it ended up neither were saved.

On Friday night I met up with Ben, Emily and Tommy for some cocktails at The Snug. It's safe to say we got a little carried away on the 2 for 1 cocktail offer (the couple of quiet ones actually resulted in vomitting at 5am in the morning... what has happened to my drinking ability?!) but it was so nice to be invited even when Nick wasn't around. It's exactly what I needed in Wycombe, thanks for inviting me along guys :-)

Then after pulling myself together on Saturday, I headed over to Surrey to spend Saturday evening with Steph and Matt at her gorgeous family house! Steph your home is so nice. The food was lovely, she cooked us a delicious 3 course and I let the team down in my hungover state and didn't bake - but bought some amazing Patisserie Valerie gateau slices instead. Then we chatted away and watched Xfactor, Strictly and a horror film until the early hours. Such a nice evening in, thanks Steph :-)

Then on Sunday, after Hains had thrown as much abuse my way as possible... "She's got thinner thighs than you and a husband and kid." I met up with Matthew for the first time in months over at Bicester Village for a coffee and a bit of shopping before he jets off to Algeria for a few months. It's been a difficult few months, I think more so for Matt and I worry about you Mr, but it's so nice to be able to go back to spending some time together laughing again. Good luck in your adventure away!

So it was a full week and weekend, which is good because it's all making time fly by in the lead up to Friday :-) hopefully there'll be more good things to share next week.

xx

0616

Where do I even start with Rum Kitchen Night...

The much awaited and discussed October unay reunion meal is properl best summed up actually through Tom's email the following day (I hope you don't mind me stealing for my blog!)

"Well, well, well. At least it cannot be said our nights are uneventful and emotionless.

Some of my personal highlights include:

The resurrection

0616

My mid meal shower

'I hope you all end up in a fire ball of a crash cos

A) you ignore my calls and B) cos u have £7 in my account so can't get home'

And top it off, I awoke to this:

(I've modified this to somewhat to hide what's left of my dignity. The same couldn't be said for what the rest of London had to witness at midday on Sunday, as we crawled back home)

#YO-pass me the cyanide-LO 

#vomitonthetrain

#0616 #dinneronmatt 

#chloesnewjumper 

 #dieinafireballofcrash 

#itmusthaveallbeensamsfault"

(Also some of your hashtags before the meal Tom were brilliant:

#backfromthedead #resurrection #eastersam #whatwillwedowithoutliamsmoney

#champagneonbecca

#tomispoorletsbuyhimdrinks

#YO- I will spend all I own and regret it immensely - LO)

It was such a 'memorable' night haha and the aftermath on Sunday was completely horrific. My body was completely ruined - I threw up for a good few hours in the morning and then proceeded to eat the most fast food and carbs I've ever eaten in my life. 

But as always it was brilliant to see everyone - especially Sam, good luck in Aus boyo!

And here's looking forward to the next one... perhaps with a few less rum cocktails with absinthe...

"People say that I am heartless, I've just learned to use my heart less."

A little round up of the nice things going on this week...

Highlights:
-  adding some new exercises to the gym programme
- banana cupcakes
- acing my driving lesson
- my bestie getting a job!
- 13k rides on the bike
- lovely emails
- M&S food and wine
- my auntie booking a ceilidh band for her party
- a lovely breakfast meeting with eggs benedict
- baileys on the rocks watching grand designs
- learning new InDesign skills at work

This week's also had a few quite emotional moments. I won't say much but the world can be a really rubbish place too as well as all these nice things. There was news of a sad death back in Leicester; my brother not being very happy in Ipswich - chin up bro, it'll be alright and being approached on my walk home by a very dodgy man last night.

But to end on a high - I'm about to leave work early, with exciting news for the future of the company. I'm going home to put the tv on, put my feet up and count down the hours 'til the Rum Kitchen tomorrow evening.

For now, Happy Friday!!!

this weekend...

Friday

 

Me and Phil went out to Sainsbury's on Friday night to restock our flat makeshift 'cocktail bar' (really the desk we should use for admin and work...!) We bought the most alcohol i've bought in my life, didn't get ID'd and then celebrated by getting practice making cocktails for the big party next month. If you're coming...word of advice, don't ask Phil for a Long Island Ice Tea...

We bought gin, vodka, white rum, triple sec, tequila, grenadine, mixers, lemon and lime.

Bring on the parday!

Saturday

Saturday was quite a dull one really. I made a massive fry up to get the day going with a few bits that Nick gave me before sailing off this month. It was actually quite nice to pig out a bit haha and then I got to work on brushing up on my highway code for the big driving theory exam this month. I'm quite optimistic i'll be able to nail it. It's all quite easy to get the hang of... fingers crossed! Watch out roads, not long now!

Sunday

They have the pumpkin spiced latte's back in Starbucks! Yes Autumn, hello! 

I had more of the same revision today but took it on a walk to Starbucks in town as the weather was so nice for October - I had to de-layer half way through the walk!

I also accidentally went to a few shops on my way to the gym after Starbucks, whoops.

My invitation arrived this weekend for the big anniversary party in Scotland for my aunty and uncle in November. I can't tell you how excited I am for it, it'll be amazing to get a chance to see everyone because I missed the official annual summer trip up there whilst I was dancing away at V Festival. None of these dresses really fit the bill but I loved the print on the top Topshop dress. (The other two are from Zara, which fyi I'm really disappointed with their finishing on at the moment. They've really gone down in quality and this isn't reflected in their price at all.)

Tonight I baked:

And finally... this evening I baked: A Banoffee Pie!

Ingredients

For the caramel

100g/3½oz unsalted butter

100g/3½oz caster sugar

400g/14fl oz can condensed milk

For the banoffee pie

150g/5 oz digestive biscuits, crushed

230g/8oz pecans, halved

75g/3oz butter, melted

3 large bananas, chopped

250ml/10½oz double cream, whipped until soft peaks form when the whisk is removed

cocoa powder, for dusting

For the caramel sauce

125g/4oz unsalted butter

125g/4oz soft light brown sugar

125ml/4fl oz coconut milk

Preparation method

For the caramel, place the butter and sugar into a non-stick pan over a low heat, stirring until the butter melts and the sugar dissolves.

Add the condensed milk and slowly bring to the boil, stirring continuously, to make the caramel. As soon as the mixture thickens and begins to smell of caramel, remove from the heat and allow to cool.

Meanwhile, for the banoffee pie, place the crushed biscuits and 115g/4oz of the pecans into a bowl. Add the butter and mix well.

Transfer the mixture to a 25cm/10in cake tin. Press in to pack the mixture evenly into the base.

Add the chopped bananas to the caramel mixture and mix well, then spread the mixture over the biscuit base.

Transfer to the refrigerator to cool for 30 minutes.

Remove from the fridge and spread the whipped cream evenly over the top of the banoffee layer.

Place the remaining pecans over the top in a circular arrangement and dust with cocoa powder.

For the caramel sauce, place the butter, sugar and coconut milk into a heavy-based pan over a medium heat. Bring to the boil and cook for 3-4 minutes, until it forms a thick, light golden-brown sauce.

To serve, cut out slices of the banoffee pie, place onto plates and pour over the caramel sauce.

I definitely got my bake back! It was so tasty! I think I could have possibly boiled my caramel more so that it held together a bit more when the cream was added on top. I put it in the freezer to help resolve that though. Also wouldn't recommend the caramel sauce bit aswell as the whole pie. It's really sweet without it.

That's it! 

Lots of weekend love,

Bx

Tonight I baked:

'Jammy heart Drops'

 

Last night my baking mojo got completely well and truly ruined.

I've been doing so well recently! This recipe was just absolutely rubbish. I even bought a M&S set of heart shaped cutters to make them look perfect. But my biscuit dough was just pants.

Here's the recipe I attempted - if anyone has a better one please let me know!

Jammy Heart Drops

Ingredients

• 250g pack unsalted butter, softened
• 140g golden caster sugar
• 2 tsp vanilla extract
• 300g plain flour
• jar seedless raspberry jam - I actually bought properly fancy Black Turkish cherry and Vanilla jam, but it turned out it was so fancy it was whole cherries - not ideal!
• 2 tbsp custard powder
• 85g icing sugar

Method

1. Beat the butter and sugar together until pale and fluffy. Beat in the vanilla for a few secs, then use a wooden spoon to stir in the flour with ¼ tsp salt. Roll the dough into 36 small balls (the easiest way to get this right is to divide the dough into quarters – each quarter then makes 9 balls).
2. Heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment. Squish 2 balls of dough together on the paper, keeping the ‘round’ edges of the balls at the top, but pinching together at the base where they meet, so they make a rough heart shape. Flatten with the palm of your hand to a biscuit, then press in heart-shaped ‘dent’ for the jam – thumbs and fingers are perfect for this. Repeat with remaining dough balls leaving a little space between each finished heart shape for spreading.
3. Spoon the jam into a food bag (or disposable piping bag), snip off the end and pipe roughly 2-3 tsp jam into the thumb-heart dips you have made in each biscuit. Bake for 8-12 mins until pale golden and crisp. Cool on the trays.
4. Mix the custard powder and icing sugar, then dribble in enough water to make a runny icing. Drizzle all over the cooled biscuits, allow to set for at least 10 mins, then serve or store in a biscuit tin.

Here's some pictures of more successful recent bakes. 

Proof that it's not always a disaster ;-) 

words

Tonight I cooked:

Chicken Pie

Homemade chicken, leek, bacon and mushroom pie.

Ingredients

• 1 packet of short crust pastry. (I cheated out of the hard bit, baby steps!)
• Chicken breast pieces
• 1 leek
• 1/2 onion
• 1/2 packet of bacon cut into little pieces
• Sliced mushrooms
• 1 chicken stock pot (I used those fancy stock jelly things rather than dissolving)
• 1/2 cup milk
• 1 oz plain flour
• 1/2 oz butter and a little oil (vegetable or olive)

Method

1. Cook chicken pieces
2. Saute leek, onion, bacon and mushrooms in the butter and oil. When soft, add flour.
3. Add stock, stirring continuously then add the milk so that the sauce is rich and creamy. If the sauce is a little thick, add more liquid.
4. Add the pre cooked chicken, and stir carefully until meat is completed coated and empty contents into a large pie dish. If you prefer to make this like a more traditional pie you can line the pie dish with the rolled out short crust pastry before putting in the filling.
5. Cover with pastry, making a vent in the pie top, and brush with milk.
6. Bake in oven on a high temperature (200C/400F/gas 6) for around 25mins or until golden,
   
   (I added some seasoning when I added the chicken stock, the recipe says it doesn't need it but I threw in some herbs to make the chicken even yummier and some salt and ground black pepper. And served with some fresh vegetables.) 

Original recipe from BBC Good Food.

Work'versary

1 year today!! On the 1st October exactly a year ago today I started my official career as a creative graphic designer. I'm so proud of all the achievements in the past year and the amazing collection of national clients I've already worked for.

Here's to hopefully more successful years in the future.

Thanks for everyone who's helped me along the first year's ups and downs.

And thank you to Nick for such a cute suprise card and gift to help me to celebrate the achievement! He's on to a winner there, everybody knows I love a made-up occasion - ahem, half birthdays haha.

Bx