ELLI LUCA

Anybody who knows me well knows I'm obsessed with lip balms and glosses so I'd thought I'd try my hand at making some. They were / are amazing a few people have expressed an interest in buying some. So I purchased the ingredients and packaging in bulk and waiting for it all to arrive so I can make some more batches. It's looking like mid October they will be available. I'm pretty excited! Lip Balms: MINT/ BERRY / ORANGE / VANILLA Made with Organic Coconut oil, Golden Yellow Bees Wax, & a few other delicious ingredients.

1. What's your worst food memory So in preschool it's not really expected that the food will be great, but mine really took the spice cake. Every two weeks or so we would be served "beef and rice" which, as I remember it, consisted of of rice and beef of equally grey and mushy consistency. I could barely choke it down with my small cup of milk and was once told I was hurting the cook's feelings by not finishing my portion of the stuff. Beef and rice will forever symbolize the gastronomical and emotional trauma of early childhood. 2. Best food memory Hmm, a more difficult question. Like my worst food experience, by best ones are tied up with emotions. I remember my first dinner out with just my dad to a steakhouse in Denver, CO while we were away for a soccer tournament. He bet I couldn't finish my t-bone steak so I attacked it like a starving wolf and remembered it as the best steak ever when I actually finished it (and no doubt had indigestion in the ho...

So I saw this morning my friend Liz had made homemade freckles and I just had to do it.  Took 5 minutes and looks great and tastes delicious.  What a great idea, thanks.

1. What's your worst food memory This is a tough one to answer, right off the bat too! It's a toss up between three events ... but I guess the most colourful one would have to be in the late eighties.  It was the first time I was invited to dinner outside of the extended family and it was to the home of  ... I wish this could be put more delicately ... a culturally clueless and more than slightly bogan Anglo-Saxon family.  They made a special effort, they told me, to make something that I would appreciate seeing that I was from an "eye-tie" background. They had made "spag" for dinner. This, apparently, was served in the traditional way: spaghetti from a can, served over toasted white bread that had been "buttered" with margarine, coated in White Crow tomato sauce and topped with a Kraft Cheese slice. I felt like, what I can only imagine, a vegetarian Muslim being served pork would have felt. I was shocked, horrified, culturally m...

Scanned an old page of apple recipes that was loose in a cookbook I purchased.  I want to give the Apple Brown Betty a try.

INGREDIENTS Serves: 25 BISCUITS 250g icing sugar 50g cocoa powder 450g plain flour pinch bicarbonate of soda 1/2 teaspoon salt 350g unsalted butter, chilled and cubed 1 teaspoon vanilla extract 2 eggs 175g chopped milk chocolate  Nuts chopped (I like macadamias)  GANACHE & METHOD 115 gsm milk chocolate, chopped 5 tablespoons heavy cream 2 1/2 tablespoons light corn syrup 2 tablespoons crème fraîche Put the chocolate in a bowl. In a saucepan, bring the cream and corn syrup to a boil; pour over the chocolate and let stand for 1 minute. Whisk until smooth. Whisk in the crème fraîche. Refrigerate the ganache, stirring occasionally, until thick and spreadable, 1 hour. BISCUITS METHOD Preheat oven to 180 degrees C. In a large bowl, stir together the icing sugar, cocoa, flour, bi-carb and salt until well blended. Cut or rub in the butter until mixture resembles coarse breadcrumbs. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together....

One of my favourite home made junk foods. RECIPE here