sharonsiff

Been chatting to a make up artist this afternoon (Katie from Beauty and the boutique) and she strongly recommended I consider using a Retinol product...will help to reduce my open pores and fine lines. She said Roc offer a great inexpensive range but for noticeable results she recommended http://www.beautybay.com/_/N-?Ntk=All&Ntt=Verso&Ntx=mode%2bmatchallpartial I am purchasing the £40 trail size later..well I don't smoke so why not I say. Makes sense to get the skin sorted as no point putting on all this fabulous new make up if it's not got the best prepared canvas base... I can NOT tell you how much I love not smoking! Had I still been doing that I would probably still be using a foundation from the £1 shop...if I was lucky ;) hubby said get whatever you want..you don't smoke, you work hard to get all three products you have found. I don't need telling twice...

And another purchase I'm making over the weekend, for days I use the steam iron and get a 'glow/sweat' on during my cleaning job...a girl still wants to look her best! In the UK you can get sample sizes for 75p...placing my order tonight The Dior he rates as the best spray...and this the best liquid, that he has used in his career anyway.

You are as solid as a rock my lovely, a rock! Enjoy your day and every single day xx

Brilliant post...and as you say it's just enjoying who you are...will fabulous cosmetics and fragrance of course..lol.. ;) xx

Not that's what I'm talking about Ava...that got my juicies flowing... ;)

Just ordered the concealer and am going to check out the foundation, in person, on Friday.

Congratulations to you both :) xx

I had the fancies for tinned spaghetti hoops the other day, on toast. Must have been about 14 last time I tried those...really enjoyed them too.

Congratulations Jess xx

Really pleased you got your first week under your belt..welt done xx

Good going Gabby xx

Fabulous news, congratulations xx

Lovely to cyber see ya Jess, hope your on the mend and feel better soon. Four months soon, goodness me time is whizzing along! Won't be long now :)

Oh I love dinners like that too, and the smell when you walk in...heaven! I had a shop bought dinner tonight. We saw a product by Youngs called Gastro Fish, or something like that. Just bassa fish, in a tempura batter with different flavourings. We went for the lemon batter flavour and we all enjoyed it very much, plus it was offer at the supermarket so tasted even better..lol ;)

Yummy...that looks like a tasty Winter warmer...save a bowl for me please ;)

Happy Birthday...hope you have a fabulous day xx

This link is one I use if I run out of something...has saved me on more than one occasion. https://threescooking.files.wordpress.com/2014/03/herb-or-spice_sustitutions1.pdf

Roast chicken, pigs in blankets, greens, roast carrots and roast spuds...very enjoyable family meal. Oh and gravy! Can't imagine it without gravy...

Very sorry to read this... You're straight back on it, like a bonnet, so that sounds like progress. Head down, shoulders back and crack on...eyes on the prize.

Me too, I probably shouldn't but have a slice of cheese everyday... I look forward to it ;)

Hard cheese & parsnips: Parsnip has a serious appetite for salty foods that emphasise it's sweetness. Parmesan is a popular paring- typically, parboiled parsnips are tossed in flour and grated Parmesan before being roasted.nor make a Parmesan cream garnish for parsnip soup by folding 1 tbs grated Parmesan and 2 tbs snipped chives into 4 tbs whipped double cream. Mark Bittam gives a recipe for parsnip gnocchi, which he recommends serving with Parmesan, butter and sage.

Soft cheese & Apple: Remove the soft cheese from the wax paper, then put the cheese back in the box (Brie or Camembert) prick the top and pour over some apple brandy. Bake for 20 minutes at 200oc/gas Mark 6. Serve with wedges of Apple. The sweet toothed might prefer to drizzle a whole baked Brie with caramel, sprinkle it with walnuts and serve with wedges of spare Apple.

Cheese & Tomato: Soften a chopped large onion in oil over a medium heat for five minutes, then add a finely chopped garlic clove and a chunkily chopped green or red pepper (green brings a pleasant freshness). Cook slowly for another 5 minutes. Add a tin of good quality plum tomatoes and break them up with a spoon. Then add a scant tsp dried herbs, 100ml good red wine, 2 tbs water, a pinch of sugar and some seasoning. Bring to the boil and simmer for 20-30 minutes. Taste and adjust seasoning as necessary. Before serving, cut 150g-200g of hard cheese into 1cm cubes, add to the pan, still on the heat, then stir, giving them a minute to two to warm through. Decant into 2 earthward bowls. Eat it before the cheese melts entirely, crust bread is essential ;)

Found a picture of the homemade Ferraro Rochers...and strawberries in knickers..dipped in crushed nuts and white chocolate drizzle. Bring on the Summer and good old tasty English strawberries. Just to say the only reason I have so many pictures is I used to run. FB food page...where folk would be taking selfies I'd be taking foodies ;)