On the 15th of July, something very special happened in Edinburgh. Emma (Anne Hathaway) and Dexter (Jim Sturgess) meet for the first time on their graduation night. Emma recites how she first remembers Dexter been sick on her top and spilling wine down her and despite this tricky situation they actually go on to becoming very good friends.
The film shows snippets of their lives, where they are at on the 15th of July for the next twenty years. A touching and coming of age film, the two funny characters are often found to be stuck in this will they won’t they situation.
While Dexter is becoming a famous TV presenter and living the socialite life, Emma’s with her new boyfriend and constantly tries to block out her true feelings for her best friend. The two of them struggle to maintain their friendship and go their separate ways for a while. A year passes by and their paths cross once again. Dexter now more mature and Emma starting a new journey alone, the two of them rekindle their love for one another.
A funny and yet poignant film, Hathaway is at her best, even managing to pull off a strong and yet believable Yorkshire accent. A film definitely not to be missed.
P.s – You need some tissues!!
My wonderful cupcakes made with my good friend Kat and baby boy Jack!!
Faux Fur Shaggy Longline Gilet
Would look great with some hot pants and knee high socks or maybe wine coloured wooly tights for winter?
I guess I can’t enjoy all the summer as I know I have a hard year to return back to in October. The word dissertation really scares us as students, 10,000 words on one subject that you probably won’t enjoy writing about!
This year I have gathered my thoughts and wondered why I chose Journalism as a degree and If I feel I can succeed in this chosen profession. This is what scares me about the final project for this year. I’m worried I might not be passionate enough to find a subject I want to write in that deeper depth about.
Tomorrow is the first day that I will be starting this search for my dissertation. And also I don’t want to be one of those who leaves it until the last minute, I don’t have a very good past track record for this, off to work I must go. I’ll let you know how it all goes!
Since a wee child, I have always been inclined to a nice picnic every now and then. I used to build dens in my garden and my Mum would come out to me armed with cheese triangle sandwiches and usually a pack of quavers. I miss those days, not having a care in the world. I’d just be outside playing on the swings and chatting with friends who our favourite spice girl was. I remember the smell of fresh cut grass and the sounds of other children playing in the distance.
After all this reminiscing I realized I need a picnic of my own since I’ve come home for the summer. I wont be doing the whole making dens in my garden thing, I’m passed that stage now, but I will be doing my usual cheese triangle sandwiches but also accompanied with some more grown up food!
I found these to decorate my garden with:
I love this fabulous bunting, so pretty for a lovely summer afternoon. I found these on Urban Outfitters website priced at £10.00 . Would look lovely with a garden table and some fairy lights at night time.
My second find for the day is this cake stand, which would look very tempting with some home made cupcakes. Very Royal wedding esque. Made out of cardboard, its a lot easier to clean afterwards and folds away nicely. Perfect for your garden table masterpiece! Found also on Urban Outfitters website in Homeware.
As I’m very traditional, I’ve got to have some home made cakes of some sort to accompany my shindig. I found this on the BBC good food website:
- 125 g butter, softened
- 125 g caster sugar
- 2 eggs
- 125 g self-raising flour
- 1 orange, finely grated zest only
- 3 tbsp milk
- 100 g icing sugar, sieved
- 1 tbsp water
- edible food colouring
- edible glitter
1. Preheat the oven to 180C/gas 4.2. Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the flour, orange zest and milk in turn to give a smooth batter.3. Spoon the batter into baby petit four cases, place in a small muffin tin, and bake for approximately 6 minutes. Remove from the oven and set aside to cool.4. Mix sieved icing sugar with water in a basin and beat until smooth.5. Divide the icing among individual small bowls and add a drop or two of food colouring to each to create icing in all the colours of the rainbow. Spread the icing over the top of the cooled cupcakes.
Ingredients – Quiche Lorraine
- For the pastry
- For the filling
- For the pastry, place the butter, lard, flour and salt into a food processor. Pulse the mixture until it resembles coarse breadcrumbs.
- Place the pastry into a mixing bowl and, using a round-bladed knife, stir in enough water to bind the mixture together. Lightly knead the dough until well amalgamated, dust with flour and slip into a plastic bag. Chill in the fridge for 30 minutes before using.
- Preheat the oven to 180C/350F/Gas 4 and warm a baking sheet.
- Roll out the pastry as thinly as possible. Line a 20cm/8in wide by 4cm/1½in deep tart tin and lightly prick the base of the pastry with a fork all over. Place onto a baking tray, line with greased aluminum foil and baking beans and bake blind for 15-20 minutes.
- Remove the baking beans and foil. Place the tart case back into the oven and cook for a further 10 minutes, or until it is pale golden, crisp and cooked through.
- Fry the bacon in a dry, non-stick frying pan for 1-2 minutes, or until crisp. Drain onto kitchen paper and spread out evenly over the base of the cooked tart case.
- Whisk the egg yolks and whole eggs together in a bowl. Stir in the cream and season with salt, pepper and nutmeg. Pour the mixture into the pastry case and cook for 30-40 minutes, or until nicely puffed and the surface of the custard is pale golden and just set.
- Eat warm, or at room temperature.
Serve warm or cold with a crispy side salad, fantastic and easy for a summers day.
Ingredients – Protein packed Tuna salad
- 150g/5oz wholegrain pasta, cooked according to packet instructions (to al dente) and drained
- 150g/5oz olives, chopped
- 150g/5oz canned tuna, drained
- 75g/2½oz parmesan, grated
- 2 tbsp olive oil
- 3 tbsp chopped fresh flatleaf parsley
- For the salad
- For the salad
- Now for the last one a cooling cocktail to end the afternoon with. http://www.in-the-spirit.co.uk provide some great energy boosting recipes, I came across this one, Cranberry Cooler, very refreshing for a hot summers day.
- 1 measure of Russian standard Vodka
- 1 measure of Disaronno Amaretto
- 3 measures of Cranberry Juice
- 2 measures of Orange Juice
- Served over a building of Ice, refreshing for the afternoon.
- All you need to do now is invite your guests, have a nice picnic!
- More picnic idea’s coming your way soon 🙂