Buckwheat Banana Pancakes Recipe

Olive + Wisteria

These last few weeks have been a complete and total whirlwind! With two portfolios due, a mass of school assignments, extracurricular activities and a vacation thrown right in the middle, I’ve had almost no time to myself. Fortunately, it’s starting to wind down (thank God!). 

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How To Make Your Lipstick Last All Day

Simply Audree Kate

SimplyAudreeKate.lips.

Lipstick has become a beauty staple for me the past few years. I wear it almost every day, and I get a lot of questions from friends and readers which types of lipsticks I wear and how I actually make it last all damn day. My friends are always pretty surprised that I can go most of the day, while eating and drinking, and still have my lips pretty much fully intact. So today, I am sharing  5 steps that will make you lipstick stand the test of time…or until you decide to wash your face. See below!

SimplyAudreeKate_0973

1. Exfoliate and moisturize
I wash my face every night, and I always make sure to exfoliate my lips because wearing lipstick as often as I do, it can easily dry out my lips. Some people use lip scrubs, but I found that using  a washcloth and water works just as well and is a cheaper, easier way…

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7 Things To Know When Eating Sushi

Food & Fitness Girls

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I love sushi. I would hands down have this a staple diet and eat it every single day of my entire life. The combination of fresh ingredients, not to mention rice that’s been perfectly rolled forming beautifully shaped pieces of art.

Despite this masterpiece I actually found out that there are a lot of rules when it comes to eating sushi. I unfortunately was not brought up with this etiquette but I’m learning these rules slowly…

Handroll

So far I abide by these rules:

  1. Always dip the fish side into the soy sauce – reason, seems to be inconclusive but many believe it is because dipping rice into the soy sauce will cause the piece of sushi to become fragile, hence destroying the finely craft piece of food.
  2. Don’t rub your chopsticks together – I’ve been brought up in a Chinese environment, there’s literally so many rules regarding chopsticks, this apparently…

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Are Boys Smarter Than Girls? (Science is Awesome)

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Creamy Pesto Pasta Primavera With Shrimp (BLW Contributor)

winekindasseur

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On a recent Rachael Ray Show with guest Emeril Lagasse, they made a pasta primavera with saffron cream featuring one of my favorite vegetables, asparagus. Asparagus is in its seasonal prime right now and looking its glorious best; skinny smooth stalks and tight heads with no signs of flowering or wilting. And if the sight of gorgeous asparagus isn’t enough, Rachael gives it even more sex appeal by cutting it on a bias! The audience swoons…

When I attended public school back in the Jurassic Period, we had enough time in the day to take elective classes in art and music. During the ceramics chapter, my art teacher tasked us with making our favorite food out of clay. Amid an abundance of kiln-fired pizza, popcorn, hot dogs, and hamburgers on display at the end of the week was my realistically sculpted, painted green stalk of asparagus. It turns out I…

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Honey, Mustard and Marmalade Roast Ham Recipe

spaulyseasonalservings

This was the first time I had made my own marmalade ham and it will be my go to recipe now. It was so delicious it was sticky and sweet with delicious mustard notes. The meat was so tender and the caramalisation on the outside is really addictive. The ham only lasted 2 days and I couldn’t help picking at the meat. If you are going to make a ham this easter please do try this recipe. It was a hairy biker recipe.

Ingredient’s

  • 1.5kg gammon joint (mine was smoked)
  • carton of orange juice
  • 16 cloves
  • 2 onions, peeled and halved
  • 3 bay leave’s

For the glaze

  • 120g soft brown sugar
  • 3 oranges, zest of 3, juice of 2
  • 3 tbsp clear honey
  • 3 heaped tbsp marmalade
  • 3 tbsp wholegrain mustard

Directions

  1. For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the…

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Nutella Stuffed Pancakes Recipe

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Lorna Robertson

Pancakes make up a large part of my diet. Whether they are thin crepes dusted with sugar and spritzed with lemon, small and squat scotch pancakes with fresh berries and syrup or big fat and American style filled with juicy blueberries – I’ll take the lot. Quite why you’d want to reserve pancakes for just one day is beyond me! These little beauties came about after the remains of a jar of Nutella called to me in a way that only Nutella can. While Nutella smothered on top of a pancake is a glorious thing – an oozing centre is the ultimate indulgence. I’ve flavoured mine with orange zest and vanilla but they work just as well plain.

Ingredients
Makes four large pancakes or eight small
400 self raising flour
100g caster sugar
1 tsp baking soda
3 large eggs
1 orange
1 tsp vanilla bean paste
150ml whole milk

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Introverts vs Extroverts – Which one are you?

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Corn, Bacon and Parmesan Pasta Recipe – Oh, my!

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Oh, hi, I am ready for summer now. What did I miss? Because the first half of this summer was so busy — a manuscript due, a redesign set off into the world, a birthday, and a zillion other bits of happy work/life chaos — I’m in this funny position of looking up for the first time mid-July and realizing that no mysterious person has arrived while I was buried in winter recipe testing and font fine-tunings and filled my freezer with popsicles, put a bowl of heirloom tomatoes on the counter, ready for their caprese closeup [realistically, this doesn’t happen even if I had been paying attention, but let me enjoy this rose-colored Pinterest fantasy just the same] and beach? Hadn’t seen it since May. I have about seven weeks left to catch up, except I know at least five of those will be buried under recipe testing and book edits, which basically means it’s now or never to do all the summer things I haven’t yet. Beach? Check. Swimming? Check. Grilling? Check, check, check. Scheduled 7-hour flight with 4 adults and 5 children to a faraway beach town in the name of vacation? I’m scared but: check! Do everything I can with sweet summer corn while it lasts? Let’s get to work!

Check out the whole recipe via corn, bacon and parmesan pasta — smitten kitchen

Happy National Pastry Day!!! – Tell us what’s your favorite pastry?

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 George eating an Eclair out of the Garbage