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A place where I can reflect, rant or just plain obsess about things that catch my fancy. Currently playing: Zendaya, HONY, Food, Movies, Dance, Figure Skating
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bluemmbabe:

Start around 4:00 to hear Peta praise Val’s choreography & dancing.

bluemmbabe:

Danica & Val interviewed on Veria Living today.

bbcamerica:

stilhaven:

It’s that time of year again, and we can gladly enjoy hot cross buns! Here’s a great recipe to make your own:
Spiced yeast bun dough has to be kept warm, as spices have a tranquillising effect on yeast. One trick is to put the covered tray of shaped buns in a very cool oven, about 90C (70C fan-assisted) for three to four minutes, to boost surface temperature slightly.
150ml cider at room temperature1 7g sachet fast-action yeast75g wholemeal flour150g double cream4 tsp mixed spice2 medium eggs50g honey300g mixed dried fruit400g strong white flour25g cornflour1 tsp saltOil for kneading
For the cross150g plain flour50ml sunflower oil125ml water
For the spice glaze½ tsp mixed spice25g caster sugar
Mix the cider, yeast and wholemeal flour in a bowl and leave to bubble for 30 minutes. In a saucepan, whisk the cream, spice, egg and honey, put over a low heat and stir until just warm, about blood heat. Pour into the yeast mix and add the dried fruit. In another bowl, stir the flour, cornflour and salt, add the yeast mixture, combine to a soft, sticky dough and leave for 10 minutes.
Lightly oil a worktop, and gently knead the dough for 10 seconds. Return to the bowl, cover and leave somewhere warm for an hour, until risen slightly. Divide into 12 roughly 100g pieces, shape into balls and put on a tray lined with nonstick paper. Cover and leave to rise somewhere warm until almost doubled.
Mix the cross ingredients and spoon into a piping bag with a plain 0.75cm nozzle. Heat the oven to 220C (200C fan-assisted)/425F/gas mark 7, pipe crosses on the buns and bake for 15-18 minutes. Remove and leave until almost cool. Boil the spice, sugar and 25ml water until syrupy, brush over the buns and they’re ready to roll.

A mouth watering recipe for traditional hot cross buns.

bbcamerica:

stilhaven:

It’s that time of year again, and we can gladly enjoy hot cross buns! Here’s a great recipe to make your own:

Spiced yeast bun dough has to be kept warm, as spices have a tranquillising effect on yeast. One trick is to put the covered tray of shaped buns in a very cool oven, about 90C (70C fan-assisted) for three to four minutes, to boost surface temperature slightly.

150ml cider at room temperature
1 7g sachet fast-action yeast
75g wholemeal flour
150g double cream
4 tsp mixed spice
2 medium eggs
50g honey
300g mixed dried fruit
400g strong white flour
25g cornflour
1 tsp salt
Oil for kneading

For the cross
150g plain flour
50ml sunflower oil
125ml water

For the spice glaze
½ tsp mixed spice
25g caster sugar


Mix the cider, yeast and wholemeal flour in a bowl and leave to bubble for 30 minutes. In a saucepan, whisk the cream, spice, egg and honey, put over a low heat and stir until just warm, about blood heat. Pour into the yeast mix and add the dried fruit. In another bowl, stir the flour, cornflour and salt, add the yeast mixture, combine to a soft, sticky dough and leave for 10 minutes.

Lightly oil a worktop, and gently knead the dough for 10 seconds. Return to the bowl, cover and leave somewhere warm for an hour, until risen slightly. Divide into 12 roughly 100g pieces, shape into balls and put on a tray lined with nonstick paper. Cover and leave to rise somewhere warm until almost doubled.

Mix the cross ingredients and spoon into a piping bag with a plain 0.75cm nozzle. Heat the oven to 220C (200C fan-assisted)/425F/gas mark 7, pipe crosses on the buns and bake for 15-18 minutes. Remove and leave until almost cool. Boil the spice, sugar and 25ml water until syrupy, brush over the buns and they’re ready to roll.

A mouth watering recipe for traditional hot cross buns.

thehystericalsociety:

Leaving - c. 1900s - (Via)

(via interstellarbeams)

(via zendyval)

wmagazine:

Sofia Coppola takes over W

Photograph by Andrew Durham; W magazine May 2014. 

omgthatdress:

"Russian Winter" bracelet

1925

Sotheby’s

vanityfair:

May Vanities | Orphan Black's Tatiana Maslany

Photograph by Miguel Reveriego