breakfast, lunch & dinner

Obviously not from the same day as that would be A LOT of carbs.  Coconut & maple syrup pancakes with raspberries, salad, buttered toast & fresh cut peaches and home-made spaghetti with monster cheese.  Just a sample of what my everyday food is like.  I tend to cook everything (or cook everything with my husband) as my cooking tends to be better than a good portion of the restaurants here.

Everything is pretty self-explanatory (olive oil + red wine vinegar for the salad dressing), coconut syrup mixed with maple syrup for the pancakes & for the spaghetti sauce all you need is: tomatoes, salt, pepper, olive oil, garlic, onions, mushrooms (& red wine if you want).

Boil tomatoes until soft and the skin is peeling off.  Take off the skin and mash.  Add olive oil to a sauce pan and saute onions and mushrooms until brown.  Chop garlic and add.  Add tomatoes, salt and pepper to taste.  Add wine and let it cook a little to evaporate so the taste isn`t too strong.  Taste it, make sure you like it then add to cooked noodles. 

Making your own sauce takes about the same time as using a store bought one (make it while you are waiting for the noodles to cook) and it takes a lot better than store bought sauce.  No joke.  I make almost all my own sauces now.  Experimenting with salad dressings at the moment.

ysl rouge volupte is a look best mixed with blackberries

I am in love with YSL`s Rouge Volupte lipstick & homemade blackberry jam.  To make the jam:

Blackberries (however many you want, frozen or fresh!) in a pan.  Pour a generous amount of sugar until the blackberries are covered (but not so you have to dig to find them).  I use organic light brown sugar.  Heat on low until sugar begins to melt (this will take awhile so go read a book) and then stir every-so-often.  When all the sugar is melted your jam will be ready to be put into a glass jar and placed in the fridge.  It is better than anything you could buy at the store (& healthier, within reason!).  You can adjust the sugar amount through trial and error (I use less sugar now but I use the jam everyday so it goes quick).  More sugar = longer lasting.  I tend to make a new batch each week or every two weeks.