Wednesday, 25 January 2012


     What I Wore Wednesday was created by blogger Lindsay from The Pleated Poppy to help stay at home Mommies like me to get out of their t-shirts and sweats and to put a little effort into themselves every day.You do feel better about yourself when you look more put together,at least I do.Click here for more info.

   This episode of  WIWW has a theme to it...One shirt..two ways:)..Yes it took me a while to figure that out(the name I mean),:)I didn't planted it, just happened.

Shirt -Peacock's
Jeans-Time Out(Romania)-Oooooold!
Watch-Fossil Vintage
Bracelets-One made by me (the pink one),the black boot sale I think.
Ring...My fav-Accessorise

P.S.-The yellow table is an unfinished project:)

I am in  love with this skirt,no joke!It is from Top Shop.It has ruffles in the back.Loove it!
I'm wearing the same shirt with a black cardigan from Takko(I used to work with the company in Romania).
Now, can you  see the expression on my face ?
The one that tells you...those shoes are not yours!:)..
I can barely stand in high heals ...not walk...STAND..:)) These babes are my Sister in Law's .I just thought it went better with the outfit.
I was wearing these old lady shoes as my husband calls them:)

OOOh comfort!

Hair and make-up.

My hair is straight like in the first I curled it with the flat Iron to go with the 40's look I was going for.
The make-up is what I wear most of the time,a natural look.

I hope you enjoyed!

Thanks for reading!:)

Wednesday, 18 January 2012


If you want to know more about What I Wore Wednesday and ho started it ad how you can join,click here.

OK,so this week I wasn't very good at dressing know...cold outside..didn't go out much...only for groceries...but I do have one outfit for you from Sunday(church), so here it is:

It was windy(I'm not pregnant:) )

Dress - Next (old)
Jacket - Primark
Boots  - Primark
Tights -..don't know
Purse - a shop from Romania
Scarf - gift from my mother in low(you can find it at Accessorise)

I will do better next time:)

Linking up to Pleated Poppy.

Tuesday, 17 January 2012

The Most Common Cooking Mistakes

If you don't follow me on Pinterest, should!I found this great article about common cooking mistakes.Check them out,it will save your life dinner!!

Every cook, being human, errs, bungles, botches, and screws up in the kitchen once in a while.
The creative cook can often cook her way out of a kitchen error, but the smart cook aims to prevent such creativity from being necessary.

You overwork lower-fat dough.

Result: Cookies, scones, piecrusts, and biscuits turn out tough.

Recipes with lots of butter are more likely to stay moist and tender because of the fat, even if the dough is overkneaded. But without all that fat, you absolutely must use a light hand. That’s why many of our biscuit and scone recipes instruct the cook to knead the dough gently or pat it out (instead of rolling), and our cookie or piecrust recipes say to mix just until flour is incorporated.

“Whenever I make any of our cookies, I stop the mixer before the flour is completely incorporated,” says the Test Kitchen’s Deb Wise. “I do that last bit of mixing by hand, and it makes a difference.”

You boil when you should simmer.

Result: A hurried-up dish that’s cloudy, tough, or dry.

This is one of the most common kitchen errors. First, let’s clarify what we mean by simmering: A bubble breaks the surface of the liquid every second or two. More vigorous bubbling than that means you've got a boil going. And the difference between the two can ruin a dish.

"I had a friend serve me a beef stew once that gave me a real jaw workout," says Nutrition Editor Kathy Kitchens Downie. "She boiled the meat for 45 minutes instead of simmering it for a couple of hours. She says she just wanted it to get done more quickly. Well, it was 'done,' but meat cooked too quickly in liquid ironically turns out very dry. And tough, really tough."

You don’t know your oven’s quirks and idiosyncrasies.

Result: Food cooks too fast, too slow, or unevenly.

Ideally, every oven set to 350° would heat to 350°. But many ovens don't, including expensive ones, and some change their behavior as they age. Always use an oven thermometer. Next, be aware of hot spots. If you’ve produced cake layers with wavy rather than flat tops, hot spots are the problem.

SaBrina Bone, who tests in our kitchen, advises the "bread test:" Arrange bread slices to cover the middle oven rack. Bake at 350° for a few minutes, and see which slices get singed―their location marks your oven's hot spot(s). If you know you have a hot spot in, say, the back left corner, avoid putting pans in that location, or rotate accordingly.

You overheat chocolate.

Result: Instead of having a smooth, creamy, luxurious consistency, your chocolate is grainy, separated, or scorched.

The best way to melt chocolate is to go slowly, heat gently, remove from the heat before it’s fully melted, and stir until smooth. If using the microwave, proceed cautiously, stopping every 20 to 30 seconds to stir. If using a double boiler, make sure the water is simmering, not boiling. It’s very easy to ruin chocolate, and there is no road back.

Associate Food Editor Julianna Grimes recently made a cake but didn’t pay close enough attention while microwaving the chocolate. It curdled. "It was all the chocolate I had on hand, so I had to dump it and change my plans."

You’re too casual about measuring ingredients.

Result: Dry, tough cakes, rubbery brownies, and a host of other textural mishaps.

In lighter baking, you're using less of the butter and oil that can hide a host of measurement sins. One cook's "cup of flour" may be another cook's 1¼ cups. Why the discrepancy? Some people scoop their flour out of the canister, essentially packing it down into the measuring cup, or tap the cup on the counter and then top off with more flour. Both practices yield too much flour.

"Lightly spoon flour into dry measuring cups, then level with a knife," advises Test Kitchen Director Vanessa Pruett. A dry measuring cup is one without a spout―a spout makes it difficult to level off the excess flour with the flat side of a knife. "Lightly spoon" means don’t pack it in.

You make unwise substitutions in baking.

Result: You wreck the underlying chemistry of the dish.

Substitutions are a particular temptation, and challenge, with healthy cooking. At Cooking Light it's our job to substitute lower-fat ingredients―to change the cooking chemistry a bit while capturing the soul of a dish. When it comes to baking, this is as much science as art.

"I'll get calls from readers about cakes turning out too dense or too gummy," says Test Kitchen Director Vanessa Pruett. "After a little interrogation, I’ll get to the truth―that the reader used ALL applesauce instead of a mix of applesauce and oil or butter or went with sugar substitute in place of sugar." Best practice: Follow the recipe, period.

Your Hard-Cooked Eggs Are Icky

Result: A rubbery, chalky, green-gray hot mess! Next time, heat slowly and cool quickly.

We’ve all puzzled, after following someone’s can’t-fail advice, over less-than-perfect hard-cooked eggs—the eggs with rubbery whites, chalky yolks, and that tell-tale green-gray film between yolk and white. The cause? Temperature differential: The white of an egg dropped into boiling water cooks much faster than the yolk at the center, and that’s trouble. By the time the yolk sets, the white is tough. And if the egg stays over high heat too long, or isn’t cooled quickly after cooking, sulfur in the white will react with iron in the yolk, creating that nasty off-colored ring.

Here’s the fix: To keep the temperature of the egg white and yolk close, heat the eggs gradually. Place them in a saucepan, cover them by an inch or two with cold water, and set the pan over high heat. When the water reaches a full boil, remove from heat, cover the pan, and let the eggs stand for 10 minutes. This cooks them gently and keeps the whites from toughening. Peel the eggs immediately under cold running water; or, if you’re not using them right away, set them in an ice water bath. This lowers the eggs’ temperature and minimizes the pressure that causes sulfur rings to form.

Your Green Veggies Turn Brown

Result: Drab veggies. Next time, baby them and they will stay vibrant.

When vegetables take a sad turn from bright green to khaki drab, it conjures memories of grade-school cafeteria food and the ruined texture of canned asparagus. The most common culprits: overcooking and acidic dressings. A cook has to know how to care for the delicate source of the green: chlorophyll.

Vegetables such as green beans, broccoli, and asparagus lose their bright color—and crisp texture, for that matter—after six or seven minutes of cooking. If you know you'll be eating them immediately, just remove, drain, and serve. But if you'll be busy assembling other dishes, consider blanching and shocking. Cook for two minutes in salted boiling water, then remove vegetables immediately and plunge into ice water. The ice back halts the cooking process and helps set the color. Later, the chilled vegetables can be quickly reheated—by sautéing in a bit of olive oil, for instance—without losing their green.

But blanching won't keep veggies vibrant if you dress them too soon with an acid such as vinegar or lemon juice. Wait until just before serving.

You don’t know when to abandon ship and start over.

Result: You serve a disappointing meal. And you know it’s disappointing!

There’s no shame in making a mistake; we all do. And while it may feel a bit wasteful to throw food in the trash, tossing out burned garlic, charred nuts, or smoking oil is the right thing to do. Start again fresh (if you have extras of the ingredients). Of course, there is a no-turning-back point, too. If you’ve overcooked a chicken because you didn’t use a meat thermometer, you’re bound to serve an overcooked chicken. At that point, the best practice is to 'fess up, apologize, pass the wine, and move on.


Saturday, 14 January 2012

What I Wore Wednesday

       What I Wore Wednesday was created by blogger Lindsay from The Pleated Poppy  to help stay at home Mommies like me to get out of their t-shirts and sweats and to put a little effort into themselves every day.
          And since most days my hair is the same..being short and all, and I smell like spit up(from baby Hannah) I need all the help from an outfit I can get.
            You do feel better about yourself when you look more put together,at least I do.
So I will try to post it every Wednesday here on my blog and link it to her blog as well!
And did you know there are over  250 other blogger that do feel free to join...or look around for inspiration!

          OK,so to me wearing nice close around the house is not a very good idea...I will spill something on me or one of my girls will..but I do sign up to put an effort and dress up when I go out and do my hair different  because I have a tendency to wear the same thing over and over again,this will be a challenge to be more creative!I do love a challenge!

So to start things of, here are some pic that I (my hubby )took of me modelling my newest designs(hint-the fabric roses necklaces).

Jeans -River Island(old)
Silk shirt(that I Love)-charity shop,was brand new with the tag still on!
Watch-Fossil Vintage
Bracelet and ring -Accessorise
Necklace-my shop

My hair is short,very short
 but I can braide my bangs,and with the rest of my hair in the back
I twisted small sections and pin it with some bobby pins.

Jeans -River Island(old)
T-shirt -Primark
Long Cardigan - a shop from Romania
Necklace-my shop
Bracelets-the light pink one made by me,the other two Accessorise

Thursday, 12 January 2012

Briose cu Afine si Ciocolata Alba

This post is in romanian for some of my Romanian followers .It is the recipe for Blueberry White Chocolate Muffins that I posted  here.

Asa ca dragilor pt anonimul care a solicitat reteta si in romaneste uite-o aici: :

Briose cu Afine si Ciocolata Alba
(pentru 12 briose)

200g faina
1plic praf de copt
1/2 lingurita de sare
60 g zahar
90g unt
3 oua
2 lingurite extract de vanilie
120 g lapte
320  afine(puteti folosii si mai putin,cam 5 afine in fiecare briosa e destul)
ciocolata alba taiata in bucati mici

Preincalziti cuptorul la 180 de grade C.
Asezati formele din hartie pentru briose (gasiti sigur la Kauffland)intr-o tava speciala de briose(cu 12  forme)
Folosind un mixer electric mixati intr-un bol ,untul impreuna cu zaharul pana devine pufos.
Adaugati ouale pe rand si apoi vanilia.
Separat incorporati praful de copt in faina.
Alternand cu laptele adaugati si faina in compozitie.
Cu o lingura mare umpleti formele de briosa cam 3/4 din volum.
In fiecare forma adaugati 5 afine si cubuletele de ciocolata alba(3-4 cuburi)
Coaceti in cuptor pt 20-25 de minute sau pana cand s-au rumenit usor.
Puteti face testul cu scobitoarea ca sa fiti siguri.(Introduceti pe mijlocul briosei o scobitoare,daca o scoateti curata fara aluat lipit de ea,briosele sunt gata!:)..)
Lasati-le sa se raceasca in forma pentru 10 minute.
Eu le-am stropit cu un sirop de caramel...Delicios!


Wednesday, 11 January 2012

Blueberry White Chocolate muffins

I tried making cupcakes yesterday by" my own" recipe using wholegrain flour,
they  were a complete fail!
So I tried again using different recipes combined in to reviews about each recipe and ended up with this one.It is delicious!!!!I'll be using this one for now on!

Blueberry White Chocolate Muffins
(makes 12 muffins)

1 ½ cups self rising flour
½ tsp salt
¾ cup caster sugar
90 gr unsalted butter, softened
3  eggs
2 tsp vanilla extract
½ cup milk
1 cup (320g) fresh blueberries (You can use frozen too)
white chocolate chips or white chocolate, cut into chunks.
Preheat oven to 180C. Line 1 12-hole muffin trays with muffin cases.
Using an electric mixer, beat sugar and butter in a large bowl until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla.
Beat in the flour  alternating with the milk .
Spoon the mixture into the muffin trays and add 5 blueberries and as much white chocolate as you want(don't go crazy now!) :)
Bake for 20-25 minutes or until a toothpick comes out clean.
Stand in pan for 5-10 minutes. Turn onto a wire rack.
I swirled some caramel on top....Delicious!!

See the J on the second muffin?...that's a white chocolate letter..
I used


Sunday, 8 January 2012

Prayer pail

I found this idea a few years back on one of the blogs I follow and that is Lu Bird Baby.I loved it !But Emma was still a baby so I put it away in my head (the idea ):)filed it for when she was old enough .
She is now almost 3!!Crazy I know!!When did the time fly!!?
She prays every night before she gos to bed in her own way by saying the names of our family members and friends.(the same thing happens at the dinner table).:)
So using this idea I'm trying to teach her more how to pray and what it means exactly.
So here it is what you will need:
-one bucket or an empty tin can, flower pot, mason jar ...
-large craft sticks

Write the names of  family members,friends and any other people or things you want to be praying for on the craft sticks and place them in your bucket.
The plan is to let her pick one (or a couple) sticks out of the prayer pail while we are at the dinner table or at night before bed, and then let them pray for whatever or whoever is on the stick.

I wrote them in Romanian because we don't want them to forget it.I know that when they will go to preschool they will start talking more and more in English and less in Romanian...I've seen it on my friends kids..they barely speak Romanian and with a very thick English accent...and when they try to say a sentence in Romanian  80% of the words are in English..we call it as a joke Romenglish.

But here are some ideas on what you can write on the sticks:

-The names of Friends and Family
-The Lost (People who don't know Jesus)
-Your Church
-Missionaries you know
-Your City
-Thank Him!
-Praise Him!
Feel free to decorate your bucket as you wish or let your kids do it !:)(not going to happen in my case!)...:)
I made a label on the bucket using blackboard Paint

At the end of her blog post 
writes the best reason why we should
be intentional about living out our faith with our kids.
And I will end in the same way.:)

Deuteronomy 6:1-9
1 These are the commands, decrees and laws the LORD your God directed me to teach you to observe in the land that you are crossing the Jordan to possess, 2 so that you, your children and their children after them may fear the LORD your God as long as you live by keeping all his decrees and commands that I give you, and so that you may enjoy long life. 3 Hear, O Israel, and be careful to obey so that it may go well with you and that you may increase greatly in a land flowing with milk and honey, just as the LORD, the God of your fathers, promised you.
4 Hear, O Israel: The LORD our God, the LORD is one. 5 Love the LORD your God with all your heart and with all your soul and with all your strength. 6 These commandments that I give you today are to be upon your hearts. 7 Impress them on your children. Talk about them when you sit at home and when you walk along the road, when you lie down and when you get up. 8 Tie them as symbols on your hands and bind them on your foreheads. 9 Write them on the door frames of your houses and on your gates.

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