Meet The Belsize Bovary

MrsBovary_School_Gate_blog
image by Mrs. Bovary

This month I would like you to meet Abigail, the Belsize Bovary.
Artist/Illustrator, Wife, Mother, and Sociopathic Hostess.
On her blog she tells it like it is about pregnancy, fashion and the complexities of mother/womanhood.

She’s giving away all our secrets.
She needs to be stopped.

But until she is, you should go over to the The Selfish Mother and Mr.Fox Magazine and see her features there as well.

Birthday Pavlova

birthday pavlova
Nothing beats a Pavlova, crunchy and chewy meringue covered in fruit and cream, yum! And here’s a sneaky tip, most of it can be made in advance.

Birthday Pavlova
6 Egg Whites
1 teaspoon lemon juice
1 cup Sugar
3 tablespoons Unsweetened Cocoa Powder (sifted)
1 teaspoon Red Wine Vinegar

Preheat oven to 350f/180c degrees.

Fit your stand mixer with the whisk attachment.
Wipe out the bowl of your stand mixer with the lemon juice.
This will ensure a fat free zone, as even a speck of fat in the egg whites will
not allow the whites to whip up at all.

Separate the eggs and add the egg whites to the bowl.
Begin to whisk on high speed, when they begin to appear foamy, start to add the sugar one tablespoon full at a time.
Once the whites are firm and shiny, and all the sugar is incorporated,
fold in the cocoa powder and red wine vinegar by hand.
Spoon the meringue into a rough 9 inch circle onto a sheet pan lined with parchment paper.
Place in the oven then immediately turn the oven down to 300f/150c.
Bake for 1 hour 15 minutes.
Allow to cool (in which it will deflate slightly and crackle) completely before adding the topping.
To make ahead, after you cool completely you can simply cover with a tea towel for up to 6-8 hours before adding the topping.

For the Topping:
Any fresh fruit.
2 cups Heavy Cream + 2 tablespoons sugar
Whip the heavy cream & sugar until firm peaks form.
Top the Pavlova with the fruit and whipped cream.

Link Love

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Her fiancée left her at the alter. What she did next was awesome!

You know what your coffee shop needs? More owls!

10 Mom Stereotypes (yoga pants) explained.

Rosie has a great idea for work week lunches!

“What We Did at the Beach.” A touching essay by David Sedaris.

Deviled Eggs, Amateur Salumists, and Other 2014 Dining Grievances.

The Packing Project: Episode 12

The thing I’ve discovered in my quest to become an expert packer is I can live with less. Not just packing for a trip but, less everyday.
What you see below is my make-up travel bag and everything that goes in it. Guess what, that’s my non trip make-up bag too.
So when I go to pack my make-up I simply toss the bag in my suitcase. Done.

daily make-up

Paring down my make-up was really a matter of deciding what I love and use all the time. It seems I use the same color palette whether it’s a special occasion or everyday. The difference between a new years eve smoky-eye and lunch with my sister was the application technique.