I ENJOY WALKIN CAMDEN MARKET IN THE AFTERNOON ~
London is definitely the city that is easy to do an inspired nail art for when you go there. I went months ago and god I really like this city. This was my second time and I feel like there is literally endless things to do in London.
I have to say that I'm proud of this nail art, I reproduced an oldie of mine. It's kinda challenging to do an old nail art of yours, like will you do it better than back then. I would say that I outdid myself. After all, we're our best competitor lol.
Polishes I used :
Nail Berry : Pop My Berry
China Glaze : Man Hunt
Mavala : Red Diamond
Nails Inc. : Hyde Park Place
White & Black Polishes
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Manuka Honey Glazed Ham
Our Sunday Lunch today takes inspiration from my recent journey across Aotearoa New Zealand. The pièce de résistance, this beautiful Manuka Honey Glazed Ham, was one of the meats I ate when we lunched at Te Puia in Rotorua. It was most excellent, and I vowed to recreate the recipe at home. I also loved the Hāngī lamb and chicken, but digging an umu (earth oven) in the garden is little more complicated, especially on a rainy day! Happy Sunday, mates!
Ingredients (serves 4 to 6):
1 onion
2 small carrots
1.4-kilo/-pound ham on the bone (uncooked, and preferably not smoked)
1/2 tablespoon juniper berries
1/2 tablespoon whole black peppercorns
1/2 tablespoon coarse sea salt
1 litre/4 cups water
1 large garlic clove, minced
1/2 teaspoon dried rosemary
2 heaped tablespoons good Manuka Honey
Peel onion, and cut it into quarters. Peel carrots, and cut them into thick chunks.
Add onion and carrots into a large Dutch oven and place the ham onto them. Sprinkle liberally with juniper berries, whole peppercorns and coarse sea salt. Cover with water (the ham doesn’t need to be completely submerged as it will cook in the steam).
Place Dutch oven on the stove, over a high flame, and bring to the boil. Then, cover with the lid, reduce heat to low, and simmer, one hour.
In a small bowl, combine minced garlic, dried rosemary and Manuka Honey. Give a good stir until well-blended.
Preheat oven to 200°C/395°F.
Once the ham is cooked, lift it out of the Dutch oven, and onto a roasting or baking dish.
Carefully remove the skin from the ham, so you are left with a thin layer of fat. Using a sharp knife, score the fat in a criss-cross manner.
Generously spread Manuka Honey mixture onto the ham. Place baking dish into the hot oven, and roast, at 200°C/395°F, for 20 to 25 minutes, until golden brown on top, occasionally basting it with its fat and the Manuka Honey glaze.
Serve hot, with its roasting juices and Manuka Honey and Thyme Roasted Kūmara. A Waiheke Island Pinot Noir, or a French Beaujolais Nouveau would pair nicely with it!
Pōhutu Geyser in Rotorua, Bay of Plenty, New Zealand (14th October, 2022)
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@disasterbri
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San Marashino, Uptown
Star: Gardenia, it’s so lovely to see you and Zircon come to our birthday party for Moon.
Gardenia: Well, Zircon and I were friends with Meteor and, as his friends and Moon’s godparents, we should at least see her on her eighteenth birthday! Star: Hah! You don’t say. We’ve got quite a lineup of guests tonight for the party.
Well, we have Adagio Glass from the Glass Inc. The San Maraschino Times will announce his engagement to our Moon after midnight tonight. Of course, the wedding will be a social event just like this party tonight.
Of course, you know the Crystal family, the founders of Landgraab Industries. Well, Pure Crystal is the true founder and her husband married into the family…
Snowe: Are you ready, Moon?
Moon: Ready as I’ll ever be. Too bad I’ll have to leave this wardrobe behind.
Snowe: I mean, you can buy new clothes.
Moon:Still, all the memories I have of this city are irreplaceable. I’ll miss my room.
Snowe: We should get going before the reporters for the engagement pictures come.
Moon: Right, let’s get out of here.
Cinnabar: Hands up! All of you! This is a robbery!
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No-Bake Pie - Strawberry Glazed Pie
The traditional fresh strawberry pie is this one. Beautifully cut berries are placed in a graham cracker crust, drizzled with strawberry gelatin glaze, chilled, and topped with mountains of whipped cream.
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