Unusually for me I’ve been at the sales. I normally avoid them like the plague but my Mum and Sister wanted to hit them up so I tagged along and actually found some great little bargains.
I spied these 120 denier orange tights in Topshop as well as some awesome mustard ones and seeing as they were half price I thought why not buy both? So I did!
These are super bright and made me feel cheery all day. I paired them with a vintage tennis skirt and grey polo neck, which I got in the Gap sale for 6.99. If you’re wondering what on earth I have on my feet, they’re my Eeyore slippers – sooooo comfy and perfect for wearing around my flat because we have a no shoe policy.
Are you a fan of coloured tights? What colours do you own and what do you wear them with?
Fun tights. Fun times:)
Happy New Year xxxx
Did I really put cold gravy on my Christmas leftover sandwich?
You bet your cotton headed ninny muggins ass I did!
For me, this is the only way to eat those Christmas dinner remains although even I forgot one crucial ingredient that would’ve taken this sandwich from great to, well, even greater.
I could’ve kicked myself when I remembered the Swedish mustard I’d especially purchased for such an eventuality after I had consumed the entire thing – gah!
Sweeter than American mustard and not so ‘blow yer head off’ as English, Swedish mustard is, in my humble opinion, the best example of a condiment there is.
Luckily this sandwich was all sorts of awesomeness, it actually didn’t matter I had forgotten to smear it generously on my tofurkey slice. I have no doubt we’ll be indulging in another Christmas style dinner on New Years Day, as is tradition, so I have a chance to rectify my minor oversight then.
In the meantime, I insist you put those leftovers to good use and make an ultimate sandwich of your very own. Suffice to say, after eating one of these monsters you’ll not be wanting dinner although there’s always room for random forkfuls of cold green bean casserole in my world.
I have a second so let me quickly pass on this recipe from VeganYumYum. I made it today and I am so excited to serve it to my parents when they arrive in the next few minutes – eek! Christmas is happening people, it’s freakin’ happening!!!
I’ve since dusted it with icing sugar and it looks even better.
The fondant icing was a bit of a bugger and next time I won’t bother boiling it – there’s no need. Simply mix the juice of two clems with 1 1/2 cup of icing sugar. Beat well to ensure there are no lumps – the boiling seemed to create lumps. Curious.
Happy Holidays Lovelies xxxx
What an unbelievably stressful few days it has been.
As if Christmas wasn’t all consuming enough, we’ve just gone and moved back to London in the midst of it and things haven’t exactly gone according to plan – the plan being, to move in, unpack, decorate our new flat and begin preparations for the big day. No such luck. We arrived to a filthy flat that requires total repainting, a dodgy boiler, a nest of ladybirds in the spare room, I think I’ll leave it there.
Some of you may know already, so forgive for repeating myself, but we have moved into the apartment just above my Sister – much to my Mothers delight! It’s a two bedroom flat, which means Mama and Papa have their own room for when they come to visit and seeing as the flights back to Ireland were of a colossal nature they have instead decided to travel to us this year.
That means I will be in charge of Christmas dinner, and whilst this is not unfamiliar territory, I am a little more anxious than usual because of the move.
Delegation will be key. I shall be dividing tasks between myself and my Sister, as my list of side dishes almost runs into double numbers:
sweet potato casserole
green bean casserole
braised cabbage and apple
maple roasted parsnips
sliced brussels with chestnuts and dried cranberries
Wait! That is double numbers. I must be mad.
And not forgetting dessert, snacks and bread for Christmas morning….
Nigella’s veganized trifle
ginger bundt cake
vegan pumpkin everything bread (this has become somewhat of a tradition in our house)
Yes, I am most definitely mad.
Factor in the fact our apartment is nowhere near habitable and I have another weeks work experience at Closer Mag and you’ll begin to understand why I need a few festive cocktails to get me help me through what has turned into a mega manic time.
If, like me, you need some alcoholic aid to see you through the yuletide season then look no further than my Winter Warmer cocktail, which has just enough bite to put a spring back in your weary step.
It’s great to see that cider is taking off again as a Christmas drink here in Britain. Many moons ago, it was traditional to have cider at this time of year but since our tastes have become more ‘sophisticated’ we have swapped cider for Champagne. Look at us getting all European! I for one am glad to see cider taking main stage again, as I’m all about championing local produce and here in the UK we have some fabulous ciders on offer.
Aspall cider is my current favourite although it changes periodically. For this cocktail you don’t want anything too dry so go for a medium sweet cider and definitely not anything too fizzy.
Now forgive me whilst I scarper but I must attend to my ladybirds. Any advice on how to remove these creatures without using a vac on them (as per our Landlords advice)?
1 part scotch
1 part disaronno
3 parts cider
2 parts ginger ale
Firstly ensure your selected cider and scotch is vegan friendly. Next up make sure the ginger ale and cider are nicely chilled.
You’ll need a champagne flute – it will work in other glasses, of course, but I find the flute works best.
Measure out and pour in one shot of scotch followed by the disaronno. Tip the glass slightly to pour in the chilled cider and then carefully and slowly top with the ginger ale.
Need some more vegan inspiration for the Holidays? Look no further, we have a the entire meal sorted…….
Carrot Pâté by Diet, Desserts, and Dogs
Winter Warmer Cocktail by Pea Soup Eats
Vegan Holiday Casserole by Namely Marly
Cranberry and Orange Ginger Mango Chutney by Loves Veggies and Yoga
Vegan Sweet Potato Puree with Maple and Sour Cream by Vegan Good Things
Crescent Rolls by That’s So Vegan
The Best Part: Desserts
Four Ingredient Vegan Pumpkin Pie by Lunch Box Bunch
Skillet Pear Gingerbread Cake by The Tolerant Vegan
Chocolate Pecan Cookie Pies by Your Vegan Mom
Eggnog Cheesecake by Manifest Vegan
Cruelty free cosmetics.
Should there be any other kind?
I mean, really? Why are we still testing mascaras, lipsticks, lotions and potions on bunnies and beagles? Yeah, you read right. Beagles! Or so I heard today but you know what? I totally believe it! Because, what’s the difference between a rabbit or a dog or a hamster or a rat?
I don’t know any girl that wants to use cosmetics that come with a history of pain, misery and cruelty and you don’t have to be vegan to feel this way. I should know because I’ve done the research – if you call research asking a load of people on a casual conversational basis, and yet the consensus is unanimous. My (non-vegan) girlfriends, family, friends, random people I meet(ahem), all say the same thing – they’d rather buy and use cruelty free products. Fact.
It certainly doesn’t hurt that we’ve got a wealth of choice now and it’s growing everyday. Hurrah, hurray, callooh, callay!
So, you see, this isn’t a rant, nor is it a ‘vegan’ post. This is a common sense post.
Maybe this Christmas, before you purchase that special gift for your Aunt, Grandmother, Sister or Dad, think about the cruelty credentials of that product. It only takes a minute. A second even. And if you’re not sure which companies to avoid then check it here.
While we’re at, why not avoid toxins too. I mean, why not? Parabens. Synthetic fragrance. That kinda thing. Our skin is one big organ so why douse it in nasties?
I’ve been checking out my options recently and came across this wonderful Young and Pure brand at my local healthstore and whilst it’s intended for ‘young skin’ (and by young, I don’t think they mean 30!) it works beautifully for the delicate skin around my eyes. Not only that but it ever so gently removed every scrap of eye make-up without much effort. No dryness. No tightness. Perfect.
I highly recommend.
Some of you may know I am venturing into the world of styling at present and have been gaining work experience at various magazines, namely Closer magazine in London and Wed Magazine, here in Cornwall. Both experiences have been vastly different but equally fascinating and I can safely say I am sold.
Coming from a performing background I have become accustomed to variety in my professional life and the magazine industry seems to offer that strange but very welcome combination of a stable income coupled with diversity and masses of creativity.
It’s been a seriously interesting couple of weeks culminating in two fantastic photo shoots for Wed.
Whilst I am more than familiar with film sets, I had never been on a fashion shoot, so this was real eye opener for me. From beginning to end, I lapped up every morsel, trying to learn as much as I could from the professionals around me and was even given some styling responsibilities, which was beyond thrilling.
Not only that, because of my blogging credentials, I was asked to write up a couple of blog posts for their site – I also took the behind the scenes photos for both posts, which you can see here and here🙂
What stands out most from my week at Wed and indeed at Closer are the people and personalities I encountered. It was so great to be surrounded by professionals who were passionate and that passion was infectious. So much so, I am now itching to get to London to bag me that dream job.
Perhaps and yet I am feeling positive. Long may it last!
Remember when I said I was going back to basics? Well, here is the photographic and blogographic evidence. Easy fried tofu.
Tofu. Heck yeah!
Having declared my decision to strip back the complicated kitchen nonsense and get down and dirty with more simple fare, I honestly feel like a huge weight has been lifted off my shoulders. I’ve also been able to enjoy my eats about a thousand percent more, which is a great relief because I love my eats. Love ’em.
To top it off, I went and bought something I’ve been wanting for a long while now – a bundt tin (Oh no you di’int!). I’m tres tres excited to use new this new piece of kit and I’m expecting to impress everyone with some impressive (yet simple) bundt cake action this Christmas.
Now for the steps that will give you total fried tofu perfection.
Would I lie?
Would I ever!
small block of firm tofu
rock salt and pepper
1 tbsp coconut oil
1. drain the tofu. put it in a bowl and place a plate on top with a heavy item of your choice (I use canned tomatoes). when the tofu has been pressed for an hour, drain again and pat dry with a clean towel.
2. cut into thick slices and salt generously with rock salt or pink Himalayan salt and pepper. rub the salt and pepper into the tofu on both sides.
3. heat the coconut oil in a small skillet and add the tofu slices. fry until crispy and golden on both sides – approx 15 minutes on one side and 10 mins on the other.
4. remove the tofu from the pan and salt again. serve.
I’m branching out. Whilst food blogging has been a major focus in my life for almost two years now, I can’t deny my enthusiasm has somewhat waned of late and, as my life evolves, I find myself wanting to write about my other interests too.
That’s not to say I won’t be adding the odd recipe but PeaSoupEats will be diversifying a bit to include most notably a PeaSoupWears (ya dig?) and PeaSoupMakes (crafty!) section, which I hope will be of just as much interest as my food.
I love blogging. It’s what I do. I almost treat it like a journal (I’m not so sure that’s a good thing!) and it has been my salvation on many occasions but recently I’ve struggled to write about my food. Recipes have generally come easy to me and whilst I’m no Nigella, I’ve never really struggled in the kitchen, however, over the last few months my cooking confidence has slowly been dissipating (I don’t know why and where to but it has) and I feel like now is the time I should address it.
My plan of action is simple. Back to basics. No more experimenting in the kitchen. Just plain, simple meals that I know like the back of hand, require virtually no thinking power and taste great. Luckily, I have a long list of those already up my sleeve so my plan shouldn’t become derailed too easily.
I’m also excited about reading more cookbooks, blogs and occasionally making a few carefully chosen recipes and I may or may not feel compelled to photograph them. We’ll see. I’m not putting any pressure on myself, just doing what feels comfortable and going with the flow.
Like many of you, I am ever so slightly freaking out about Christmas and this move isn’t helping. So, over the next few weeks, I’ll be relying on familiar recipes, like the ones below, to keep me sane. These are quick, easy and delicious recipes. Minimal ingredients, short prep and cooking time, exactly what I need at this time of year.
I was pretty relaxed last Christmas and I hope I can breeze through this year in the same fashion. One thing’s for sure, these recipes will most certainly help keep those stress levels at bay.
Yes, you read right, salad in Winter. No, those tomatoes are not in season but the dressing more than made up for their lacking in the flavour department.
Why bother though, you ask, with ingredients that are mediocre, hmmm? Hmmmmm? Because, quite frankly, I’m not willing to wait until next summer to indulge in a little salad eating and that’s that.
The ‘casserole’ aspect to the dish is my way of striking that bizarre balance between Summertime eats in Wintertime temps and it doesn’t not work, I must admit.
Aside from the cooked rice, this dish requires mere assembling skills. Hurrah for easy meals in a fraught time of over indulgence and mass consumption of pretty much everything – i.e.Christmas. A minor triumph methinks.
Don’t get me wrong, I am the biggest Christmas afficionado that ever walked, wrapped or caroled but amidst the chaos that is my life at the minute, I am ever more frequently reaching for the tin of soup and meals like these are just about all I can muster – that packing ain’t gonna do itself, y’know!
I must admit to being beyond excited now about our very imminent move back to London – just over a week, ahhhhhh! The first thing I plan to do when we arrive is to put up the Christmas tree. Priorities and all that.
All I can say is, thanks goodness for Nigella Christmas. It may not be vegan but it sure as heck inspires me in the cooking department at this time of year and like I’ve said many times before, Nigella’s recipes are ripe for veganizing. Tonight we had her Butternut Squash Orzotto (lush!) – just leave out the mascarpone and Bob’s your Uncle (or is it Fanny’s your Aunt?). Of course, I couldn’t help but stir through some peppery rocket (arugula) and a handful of freshly chopped flat leaf parsley.
Oh, and not forgetting her dangerously alcoholic ‘Santa’s Little Helper’ cocktail, which has just about kept me sane these last few weeks. God bless ye Nig:)
2 large tomatoes
2 or 3 cooked beetroot
1/2 cup cooked brown rice
1 tbsp freshly chopped flat leaf parsely
1 heaped teaspoon dijon mustard
juice 1/2 lemon
1 tbsp red/white/cider vinegar
1 tsp agave or other sweetener
4 tbsp olive oil
1 heaped tbsp finely chopped capers
salt and pepper
1. Peel and slice the cucumber and avocado. Slice the tomato and beetroot.
2. Make the dressing by putting everything into an empty-or almost empty-mustard jar and shake vigorously until it emulsifies. Set aside.
3. In a medium sized casserole (baking) dish place a layer of cucumber followed by beetroot, avocado and then tomato. Lightly salt and then cover with half of the rice. Give the dressing another shake and then pour half over the rice and other ingredients.
4. Place another layer of veg on top in the same fashion, finishing with the rice. Pour over the remainder of the dressing and sprinkle over the flat leaf parsley. Let it sit for 10-15mins before serving. Goes wonderfully with baked tofu and a side of beans.