I’m afraid my New Year’s Resolutions are very predictable – more of everything good, less of everything bad. I’ve put together some of my Christmas presents and buys to symbolise what’s coming up for the “New Me” in 2011:
MORE: Yoga in my new Stella McCartney for Adidas yoga gilet and leggings (thanks sis!)
MORE: Healthy eating, starting with a five day juice fast using this Detox Kit from Nosh Detox (not until after tomorrow night’s Champagne of course)
MORE: Writing, in my new Neisha Crosland notebooks (check out the whole range on Amazon – I love!)
MORE: Glamour, taking tips from Janie Bryant’s The Fashion File (see Open Book on the right-hand side of this page for a sneak preview) and wearing my new fur-trimmed leather gloves from Reiss. (I’m not sure that I will be swanning around in a Betty Draper-style frothy peignoir, however)
All this MORE must be balanced by LESS, and it’s LESS: wasting Time and Money. Cutting down on internet time will be a priority – that means less daytime tweeting, eek! – and also I plan to buy less from the High Street, and invest instead in more vintage and longer lasting clothing items.
But there will always be time for blogging, so I look forward to MORE posts in 2011 and your comments on them.
Wishing you all a very Happy and Healthy New Year, Molly x
I doubt if I am the only one who makes up silly names for culinary creations. I guess it started when my children were little and would ask ‘what’s that called?’ when presented with an unfamiliar dish, and I would quickly come up with some fancy title (or as Mr G might put it, ‘say the first foolish thing that came into my head’).
Or maybe I get it from my mum. When my siblings and I used to ask what was for dinner, more often or not the answer would be ‘potatoes and woodem’. And everytime we would return with ‘what’s woodem?’ we might just be given a list of what was accompanying the potatoes, or we might just have to wait and see what was woodem (*with them* – hopefully this anecdote isn’t lost on my non-Irish readership!)
Yesterday for dessert we had Adi Dasslers. They don’t really qualify for ‘culinary creation’ status, being nothing more than apples and blackberries pan-fried in butter, cinnamon & mixed spice with sugar, and baked on puff pastry rounds. The reason I call them Adi Dasslers, however, is because I top them with puff pastry shapes cut from Adidas Originals Logo-shaped cookie cutters. Did you know that Adi Dassler’s parents always wanted him to become a baker?