EAT - C R E P E S

For me, anything that involves strawberries and whip cream is always going to be c'est magnifique!  A blissful combination, that reminds me of childhood summers.  Throw in a warm soft, pillow of a crepe and I am in heaven.  I wonder how many crepes are too many at one sitting.  Would it be gouache if I ate more than four? 

Crepe Recipe 

xxoo,

Windsor

BIKINI - G R O O M I N G

It's a given right?  Jungles, kelp forest and large bushes are just not acceptable at the beach - and I am not talking about landscape or ocean life.  Ladies, we all know how important it is to keep everything under control "down there" especially if we're  going to be pool or ocean side.  Summer is coming and now would be the  time to make an appointment at your local salon or to get into the habit of trimming your "bits" in the shower.  And now that I think about it, the same goes for guys. A little "manscaping" would make any day at the beach a little easier on the eyes.

BIKINI - C L A S S I C

Summer is so close I can just taste the sunshine and salt water.  Time to bring out your favorite beach gear and have a little fun in the sun.

EAT - S U N S H I N E

One of my favorite soup recipes comes from Nigella Lawson's Forever Summer cook book.  Page 28 to be exact - Happiness Soup. The book automatically opens to this recipe due to the many soup splatters on the page.  All of the ingredients are yellow, super mellow and amazingly simple.   Over the years I have come to  tweaked this recipe and the name to best suit my taste.  I hope you like it as much as I do.

Sunshine Soup

18 ounces yellow squash (2 large)
zest and juice of 1 small lemon
3 tablespoons olive oil
1 teaspoon curry (recipe calls for turmeric)
4 cups of organic chicken stock
1/2 cup of orzo (recipe calls for basmati rice)
roasted chicken breast - chopped (not in original recipe)
sea salt and pepper to taste

Cut the squash into fine rings and then finely dice them (I used a "slap chop").  Put them into a pan with lemon zest and oil, stir to coat, then cook on a gentle heat for about 5 minutes, stirring until they've slightly soften.

Stir in the curry and pour in the stock and lemon juice and then drop in the orzo.

Cook uncovered, for 10-12 minuets,  until the squash and rice are tender.  Taste for seasoning.  Leave to cool slightly before serving so that you can eat the soup warm rather than hot.  I also find that this soup taste 100% better the next day!  You may find that the orzo will absorb the liquid overnight, no worries just add a little chicken broth or water to thin it out.  Also, love to dip warm crusty bread with a little butter into this lovely soup.

Serves 4 - 6