“Now faith is the substance of things hoped for, the evidence of things not seen.” – Hebrews 11:1
Hi, my name is Adaora and I’ve often tried more times than I’ve succeeded.
How many times do you try until you get tired of trying? How many times do you have to try until you get what you want out of trying?
I can kind of answer both questions: You have to try as many times as it takes to get what you’re after because anything that’s worth having takes more than a little bit of trying to get. You have to give things and people time to work themselves out (because there are always other things and people involved in your dreams).
I have a lot of dreams (bigger than what might fit in the front door); My dreams are so big that some might scoff if they knew what all of them were. My dreams are so large that I sometimes wonder if there are enough hours in the day (because, as much as we plan for more than today, tomorrow is never promised until we get there) or if there is enough time to do everything that I
have to want to do. My dreams are so enormous that people have looked me in the eye and tried to talk me right out of them (you know this).
What keeps me going is faith: a long time ago I decided that it’s OK to try and fail; I decided that it’s OK to try and to keep trying until I get the outcome I want (within the parameters of outside circumstances); I decided that it’s OK to try for a very long time (before seeing a glimmer of anything); I decided that its OK to fail more times than I win (because that’s what you have to do in life in order to make it however you want to).
Guess what? I’m still trying (because the wins that come from trying are the best part).
There isn’t much to say or do here: mango is my favourite fruit and raspberries are very much enjoyed by me too. I like smoothies because I get to take in my favourite fruits at the same time: mangos (frozen or otherwise) have a great flavour to them which is not lost in the flavour of the raspberries. I like to start my day with a smoothie: they’re quick and easy and you can add more of one ingredient and less of the other if you want. The choice is yours here:
1 1/2 cups frozen mango cubes
1 1/2 cups of frozen raspberries
2 170g Blueberry yogurts
1 1/2 cups water
Step one: throw everything into a blender
Step two: pulse the blender and add more water (as needed – if needed) to loosen up the blend
Step three: see your freshly made smoothie
Step four: pour and drink it in a tall glass
If you’re looking for a good use for those candies that go on sale November 1st, here’s one: Hershey Chocolate Cranberry Muffins:
2cups of Semolina Flour
3 teaspoons of baking powder
1/2 teaspoon of salt
1 1/3 cup dark brown sugar
1 cup milk
1/4 cup olive oil
10 Milk Chocolate or caramel Hershey pieces, chopped
1/2 teaspoon of cinnamon
1/2 teaspoon nutmeg
1 tablespoon of vanilla extract
1 dry bowl
1 wet bowl
1 12 slot muffin pan
Preheat oven to 350 degrees
In your ‘dry’ bowl combine flour, baking soda, brown sugar, and salt, & spices. Mix together and set aside.
In your ‘wet’ bowl add olive oil, your one egg, milk, and vanilla extract. When all the liquids are combined pour your wet bowl into your dry bowl and mix until fully combined.
Next, take your cranberries and your chopped chocolate and add it into your batter bowl. Use a spoon or a spatula and carefully mix your cranberries and your chocolate in so the batter stays at a droppable consistency.
You can use an ice cream scoop or a large spoon to drop equal amounts of batter into 8 lined muffin tins:
Bake on high for 25-30 minutes (until brown along the edges) at 350 degrees.
Makes 8 muffins
I like salmon in every way: baked, grilled, smoked, sushi’d…you name it. Although smoked salmon is my favourite, baked salmon comes in at a close second because I like the full-bodied savoury flavour of it. Baked salmon is at its best when its flaky and juicy on the inside and a tiny bit crusty on its sides. This simple baked salmon recipe has a sweet and savoury flavour to it: the brown sugar, soy, sea salt, and pepper all work together to create a glorious sweet-savoury crust that sinks in and works well with the natural flavour of the salmon. I ate some of it for breakfast (with a side of veggies – dinner for breakfast, I know) and I loved every minute of it. Here’s the recipe:
1 huge salmon fillet (10 oz)
2 1/2 Brown Sugar
2 1/2 table spoons of Coarse Sea Salt
1 1/2 tablespoons of Black Pepper
2 tablespoons of Soy Sauce
1 Drizzle of Olive Oil
1 9 x12 glass Pyrex baking dish
Preheat oven to 350 degrees.
Lay your clean salmon fillet in your Pyrex dish and grab all of your ingredients.
First, pat and rub the brown sugar into the salmon; second step is evenly sprinkling your sea salt down the length of the salmon (Jose Andres has a cool tip where he grabs a handful of seasoning – salt and other spices – and sprinkles from high in the air so it spreads evenly); next sprinkle your black pepper – freshly cracked or the stuff that you buy already cracked (that’s what I used); next drizzle on your soy sauce, and finally drizzle olive oil down the length of the fillet in a zigg-zag pattern. Once that’s all done you can put it in the oven to bake on high for 20 to 25 minutes until firm and juicy. The crust on the side is the tastiest thing ever, and the inside of it should be firm but flaky (and not dry).
Remember you can adjust the seasoning to your taste (and according to how big your fillet is).
Since my birthday is coming up (on this Wednesday the 21st of October) I thought I would talk about what I’d wear and what I would do if I was celebrating my birthday with a crowd.
I would go here (to the Soho House):
I would drink this or that (champagne or chardonnay):
and I would wear Aisle Style’s Spaghettei Strap Slim A-line Burundy Long Chiffon Bridesmaid Dress, the Floor-length Chiffon Deep V-neck Sheath Zipper Bridesmaid Dress, or the Zipper One Shoulder Chiffon Sheath Sleeveless Bridesmaid Dress:
On the occasion of your birthday – if you decide to get dressed up – its good to make a statement when the time comes. I like long flow-y dresses in the summer and the winter because they’re easy; long dresses make me feel fancy and they look good with a glass of wine.
The dresses I picked out (as my would wear pieces) from Aisle Style are just the tip of the iceberg: Aisle Style is a U.K based online shop which sells wedding dresses, bridesmaid dresses, evening dresses, and accessories. Their dresses cover most personal styles, most body types are accommodated, and you can easily find your size. Almost all of their dresses are on my to have list for the holidays (I just have to be invited to enough events so I can wear them all).
Here’s an update you might be interested in hearing about: I eat everything! For all the time I shared vegetarian and vegan recipes (on this blog and elsewhere – for over four years!) I wasn’t eating red meat.
My reasons for not eating meat were self-decided: I had a crackpot idea that if I cut out meat (which I read somewhere takes more acid to breakdown than a vegetarian/vegan diet) I would feel physically better. In a nutshell, here was the trade-off: the issues I dealt with went away (bye heartburn and stomach pain) but I felt physically more tired.
In 2014 I started eating seafood again (lobster, shrimp, mussels, clams, squid, fish….) and this year I brought red meat and chicken back into my stomach. I am happy to say I eat everything, and I want to share more of what I like to eat with you.
You can look forward to more recipes that include meat, cheese, fruits, vegetables, and everything in between.
For meat, veg, fruit, and other pictures follow me on instagram .
I have a skincare routine because I like my face and I would like for it to stay as it is for as long as humanly possible. Happily, I can say that if I want a glass of wine I get carded, and if I’m getting ‘checked out’ of my wallet – when I buy anything – I still get called “dear.” I’ve tried a lot of high-end skincare (Origins would have to be my favourite) and it taught me to look for the drugstore versions of everything high-end. Here is the stuff that is keeping my skin and my face how I like it: