Wednesday, February 29, 2012
my girly side
Spotted: A new Chanel travel makeup palette on an inflight magazine that might be perfect
Friday, February 24, 2012
Thursday, February 23, 2012
Wednesday, February 22, 2012
crabtree & evelyn
Due to long hours of flying, an extra item of comfort that I bring with me on the plane is bliss. Don't think it follows restrictions (we'll see about that). My latest obsession - moisturizer/hand cream is this Crabtree & Evelyn one. I'm a sucker for anything avocado and I guess I need the whole set!
Monday, February 20, 2012
thought of the day: enjoy the little things
Instead of braving the cold, I decided to be creative with my time by doing a DIY spa session. First, I chose St.Vincent (a really cool band) to set the tone and ambience. For my face, I used Fresh Soy Cleanser, Chanel Lotion Confort Toner, Dr. Andrew Weil for Origins moisturiser and ended with a Caviar Premium Hydro Gel mask sheet.
For my body, I used Erb Glow Again body scrub and rubbed an intensive honey mask for the body (bought in New Zealand).
What's missing is a good massage ...
Sunday, February 19, 2012
tokyo photo diary
Arrived at Ginza .. finally!
Chanel Ginza by day and night
Canon x Samantha Thavasa Petit Choice camera
Cheap and amazingly yummy udon. Just take a look at the egg. So runny! While I was doing grocery shopping in Japan (yes, I can be quite a housewife), I bought eggs back too and got them chilled in the plane.
Just thought I'd share some of my Tokyo pics. Had a great time at Ginza and Shinjuku, and of course doing some shopping and grocery shopping (A MUST!). Hope you all enjoy the pictures!
recipe: frittata
Something new to try for the week - an easy brunch recipe - frittata's!
Ingredients:
10 eggs (use only 5 yolks).
Sliced red papper, halved cherry tomatoes, chopped asparagus, onion, mushrooms, any veggie you prefer really!
If you are a meat eater, ham, turkey bacon, regular bacon pair well with the vegetables.
Garlic, scallions, either or 1 tbsp of extra virgin olive oil.
Directions:
Pre-heat oven to 400 degrees.
Heat olive oil, minced garlic, and chopped scallion on medium, in non-stick cast iron skillet in stovetop (preferably one that can go from stovetop to oven)
Add selected meat, crisp up, then add selected chopped veggies.
Once veggies and meat are cooked to preference (usually around 5 minutes to soften) add eggs and cook for 5 minutes until eggs start to appear omelet-like.
Add entire skillet to oven to cook remainder of frittata in oven. 8-10 minutes.
Remove from over, and cool for just a minute, serve in skillet
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