Well I have reached the milestone of 100 blog posts and it took me ten months of blogging to get to this point! It’s strange to think I’ve managed to put together 100 posts. Thanks to all of you who read my blog and (hopefully) get enjoyment from it. I hope to continue to bring you interesting content in 2014!
To mark this blogging milestone I thought it would be fun to choose my top 10 favourite posts but do let me know what blog posts you have enjoyed reading the most as I’d love to know.
December was the month I ventured into doing video and Taggled were the ones who convinced me! I took part in their 12 Vloggers of Christmas challenge and created a Christmassy video at home. Who knew that I’d end up working for Taggled as their Community Manager by January 2014? I’m absolutely loving my new job and I’ve been inspired to create more videos.
As a huge jewellery fan I was ecstatic to get a behind-the-scenes glimpse of the Argento autumn/winter catalogue back in July 2013. I chronicled my experience here and here.
I got to meet some of my fellow Northern Irish bloggers for the first time in August 2013 when the FABB group were invited to spend a night at the Malone Lodge Hotel, Belfast. And what a night we had!
I love combining my love of fashion and style with the city I’m proud to live in – Belfast. Most of my outfit posts take place close by my home in North Belfast and this post is probably one of my favourites.
We favour American-style pancakes in our house. You can’t beat big fluffy pancakes stacked on top of each other and smothered in syrup. Phill especially is a huge pancake fan and when we’re in Florida the IHOP (International House Of Pancakes) is one of our first ports of call.
In honour of Pancake Tuesday I made American-style blueberry pancakes, accessorised with strawberries, more blueberries and plenty of syrup. Oh yeah! My mouth is watering as I type this…
This recipe makes two large pancakes and three mini ones (or three large pancakes!)
135g plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
1 large egg
handful of blueberries
2 tbsp melted butter/olive oil
1. Put your oven on at a low heat to keep the pancakes warm whilst you make them.
2. Sift the flour, baking powder, salt and caster sugar into a large bowl.
3. In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter.
4. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Let the batter stand for a few minutes.
5. Heat a non-stick frying pan (I used an omelette pan) over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). Dot you pancake with some blueberries. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
6. Repeat until all the batter is used up.
7. Serve with syrup (I used Agave syrup) and some yummy fruit.
When it comes to the sweeter things in life, I couldn’t ask for more than chocolate and peanut butter combined. They are my dream team. Probably one of the reasons I love going to the states so much is that they put peanut butter in everything. My kinda place! Last weekend I made peanut butter brownies for the first time and they turned out pretty darn good. Next time I’ll probably take them out of the oven a few minutes earlier so they are more squidgy in the middle.
My recipe will make approximately 12 large square brownies.
225g crunchy peanut butter
200g bar dark chocolate, broken into pieces
280g soft light brown sugar
3 medium eggs
100g self-raising flour
1. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment.
2. Set aside 50g each of the peanut butter and chocolate.
3. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until everything has melted and combined. Turn off the heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour.
4. Pour your mixture into the baking tin.
5. Melt reserved peanut butter in the microwave for approximately 45 seconds. Melt the 50g chocolate in a glass bowl over a pan of hot water. Drizzle your melted ingredients over the brownie mix.
6. Bake your brownie mix for 30 minutes until it has developed a crust on top, but the middle still seems slightly uncooked.
Lately I have been thinking of doing something different with my hair. Maybe a shorter cut, maybe a bit of colour added. I’m seeing lots of people chopping their hair and looking fabulous and I suppose it has got me thinking. But when I see these photos I must admit, I love having long hair. And after years of growing out my heavily highlighted blonde hair, I have fallen back in love with my brunette locks. So maybe I’m not quite ready for a major change. And as I write this, I’m thinking a separate hair related post is warranted!
But let’s now talk about my outfit. I bought this velvet jacquard kimono from Topshop in the January sales. It’s a real statement piece and it’s safe to say I don’t have anything else quite like it in my wardrobe. I love how it makes me feel very bohemiam and free spirited. It’s a beautiful piece of clothing that I think I will treasure forever.
Because the kimono is such a stand-out item, I kept the rest of my outfit black as I didn’t want to detract from the main event! I accessorized with some rose gold accessories and my bronze-tipped high heels.
Hello! I'm Ruth, a Belfast-based, blog obsessed twenty eight year old. This blog showcases my loves in life. I'll chat to you about fashion and personal style, interiors, food, and my adventures home and away. Read more about me.