Saturday, February 22, 2014

February Book's Review by Mayssa Chami : Dreamland by Sara Dessen

It's true that I am a fashion lover, a cooking addict, and a crafty person but I am also a translator. Therefore, I am interested in books. I love books. I am in a continuous search of new books to take my breath away and even make me cry at the end. That's why I decided to add this section to my blog. Starting today, I will post a book review on my blog on the last Saturday of each month. So stay tuned, and read my posts.Who knows, you might be one click away from discovering your new favorite book...
 
Dreamland by Sarah Dessen
 

This novel has many different aspects. It reveals the other side of love and life, the side that is never discussed by people, the side that is not so 'pretty', that is not told in 'The beauty and the beast'. This novel affected me personally on a variety of levels, though I haven't experienced 'true love' before. The fact that this novel reveals the more 'ugly' aspect of love is the thing that got me hooked. Love can be many different things...it shows how other people see you. As the author of the novel Sarah Dessen says 'It's funny how someone's perception of you can be formed without you even knowing it'. In addition to all of that, this novel shows, most importantly, the great role that family and friends can play in one's life. To sum up, I highly recommend reading this novel in order to appreciate the simple things in life that we already have but never think of.
-Xoxo,

T

Saturday, February 15, 2014

One-on-one with Madalina Lichaa


Many of you are surely wondering “who is this Madalina?” Few may have heard of her but to those who haven’t here it goes. This red-head is a 19-year-old model born from a Romanian mom and a Lebanese Dad. Since I met her in our English class at university more than a year ago, she never failed to amaze me with her humbleness and her friendly approaches. This down-to-earth food lover and extreme-sports fan accepted to sit down with me and offer me a sneak-peak into her life for my first interview as a blogger, and now, I invite you to go with me on a little journey as we unveil Madalina’s marvelous world…

-          Tell us a little bit about your early beginnings as a model.

“Well, I started modeling at age 14. It wasn’t something I wanted to do at first. I always thought that modeling was for superficial girls, a characteristic that I, as a scout girl, didn’t have. But a friend signed me up for the Ford Modeling Competition. The casting was already over but my dad talked to a contest responsible and gave them my measurements. They needed more models at that time and so they accepted to meet me. I made it and entered the contest. However, I didn’t win. Not that it mattered. I was so happy because that experience taught me all the modeling basics I needed: how to walk, how to behave, etc.”

 

-          Briefly, what are the milestones of your career?

“At age 14, I started modeling for the first time ever. Then, at 15, I entered the “Studio Al-Fann” competition on MTV and I won a gold medal. At 17, I won the “Sirène de Jounieh” contest, and at 18, I was crowned Miss Intercontinental 2011. At last, I was recently chosen as My Intelligent Little Fashionista[1]’s new face.”

 

-          How does being a model affect your daily life?

“Being a model and knowing how a girl is supposed to act, walk, and talk, I can make the difference between trend followers (who are numerous in Lebanon) and trend setters (who are very rare in our society), between wanna-bes and real girls. My experience as a model also made me grow up and changed me for the better. Before, I was an introverted person who lacked confidence in herself, but now, I see myself more as a extrovert who loves to hang out with people and who is very self-confident.”

 

-          What is your favorite thing about modeling?

“Modeling has many pros out of which you have the connections that you make with people around the world with whom you share your love for fashion. Modeling also gives you opportunities to discover new cultures, and to get used to constant change of places, people, settings, etc.”

 

-          What do you dislike most about modeling?

“Although modeling opens many doors for you, and introduces you to new people, it can also attract many fake people’s attention who will try to pretend they’re your friends just to benefit from your notoriety or money. In addition to that, modeling revolves around keeping the show going on, especially during pageants or competitions. Consequently, even if a model is sad or sick or tired, she can’t show her feelings and has to smile and keep going. Sometimes, faking that everything is alright can be a hard thing to do.”

 

-          Do you think about pursuing a career in modeling or is it just a hobby to you?

“I see modeling as a hobby especially that I live in Lebanon where modeling is mainly for fun, not for money. I know that if I decide to make a career of it, I can do it but right now, I want to get my marketing degree, and, who knows, maybe do some law studies later on.”

 

-          According to you, what is the secret to being a successful model?

“First: Training, training, and more training! Second, being a good model means staying true to who you are. Even if people try to change you, resist them. If they try to make you do something you don’t want to do, say no and don’t do it. Stand up for yourself, and refuse to live up to their ridiculous beauty standards. Third, be ready to jump on opportunities that God gives you. In addition to all of that, being a good model certainly means staying true to your values and principles. You also must know that in modeling specifically, and in life generally, the secret is in not over doing it. Sometimes, you need to relax and wear comfy clothes. You don’t always have to be so glamorous and good-looking. Finally, the secret to being a successful model resides in not caring about what people say about you, or think of you, and knowing that in the end, their critics aren’t worth it.”

 

-          Who are your favorite models and designers?

“I don’t have one specific model that I look up to or one designer whose clothes I would like to wear. I think that it’s best to pick from every model or designer their personal best and learn from their experience. However, I like Claudia Schiffer a lot because someone once told me that I looked like her. I also find Adriana Lima very attractive and hot. Designer wise, I like Karl Lagerfeld”.

 

-          What is your must-have beauty-essential?

“In my everyday-life, I keep my make-up very natural. Therefore, I carry a concealer, an eye-liner, some mascara, and a lip balm in my make-up bag.”

 

-          What is your favorite clothing piece?

“Ironically, I love dresses! Although I don’t wear many, every time I go shopping, the first things I look at are dresses. Oh… and heels! I have this crazy obsession with heels.”

 

-          How would you describe your style?

“My style is basically very classical. It reflects my personality, and it’s also the style that never goes out of date, that never fades away.”

 

-          What makes you most proud of yourself?

“In general, I am proud of just being me, of standing up for myself, and for staying true to my values in a world that is constantly trying to change me.”

 

-          What is your ultimate life goal?

“I think that my goal in life was never about money or fame. It’s just about finding happiness, my own happiness, and creating my life the way I see it and want it, not the way people want it for me.”

 

-          Anything else you would like to say to the readers out there?

“Mainly, I just want to tell you that life is short, you should enjoy it to the max, and make the best out of each moment. If someone ever tells you that you can’t do something, don’t listen to them, and do everything to prove them wrong. It won’t be easy, but it will be worth it for sure. More importantly, always see yourself as beautiful, no matter what society thinks of it".                                                     



Picture by Rudolph Azzi

Picture by Miriam Alegria

- Xoxo,
 
T

Saturday, February 8, 2014

World Nutella Day


As you may know, the 5th of February is the World Nutella Day. On that occasion, I decided to challenge myself and try 3 Nutella recipes, one each day for 3 consecutive days: February 5, 6, and 7. Here are the three recipes that I tried, and that impressed all my family… They definitely want to see more of Nutella in the things I cook… Hope you enjoy these recipes as much as we did here!!

Day 1: Banana and Nutella® Milkshake

(Makes 2 milkshakes)

Preparation time: 10 min

Ingredients:

-          2 bananas

-          40cl cold milk

-          3 tablespoons Nutella®

-          1 tablespoon confectionner’s sugar

-          4 or 5 ice cubes

Directions:

-          Peel the skin off the bananas and cut them into small circles.

-          Mix them with the cold milk, the Nutella®, the sugar and the ice cubes for 1 min in an electric mixer in order to get a smooth and foamy mix.

-          Pour into 2 glasses and enjoy!

 

N.B: You can replace the ice cubes with 2 vanilla scoops if you want.

 

Recipe translated from French “Milk-shake Ă  la banana et au Nutella®” in Les 30 meilleures Recettes Nutella, Larousse, 2011.
 

Day 2: Baked Nutella Doughnuts

(Makes 6 doughnuts)

Ingredients:

For the dough:

-          3/4 cup all-purpose flour

-          1/3 cup sugar

-          2 tablespoons cornstarch

-          1 teaspoon baking powder

-          1/2 teaspoon salt

-          1/3 cup plus 2 tablespoons milk

-          1 tablespoon unsalted butter, melted

-          1 1/2 teaspoons white vinegar

-          1 large egg

-          Crushed hazelnuts, for sprinkling

For the ganache

-          1/2 cup Nutella

-          1/3 cup  heavy cream

 

Directions:

-          Preheat oven to 230 degrees C. Coat a donut pan with some butter, oil or margarine.

-          In a large bowl, combine flour, sugar, cornstarch, baking powder and salt.

-          In a large glass measuring cup or another bowl, whisk together milk, butter, vinegar and egg.

-          Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

-          Scoop batter evenly into donut pan.

-          Place into oven and bake for 7-8 minutes, or until donuts are slightly browned and spring back when touched.

-          To make the glaze, combine Nutella® and heavy cream. Whisk until smooth. If the glaze is too thick, add more heavy cream as needed.

-          When the donuts are done, cool for 10 minutes and dip the top into the glaze. Sprinkle with hazelnuts.

-          Allow glaze to set before serving.

Recipe from Damn Delicious, published on September 7, 2012, retrieved from the World Wide Web: http://damndelicious.net/2012/09/07/nutella-donuts/

 
Day 3: Tiramissu, Banana and Nutella® Verrines


(Makes 4 verrines)


Ingredients:

 

-          250g mascarpone cheese

-          10cl liquid cream

-          40g sugar

-          2 bananas

-          8 tablespoons Nutella®

Directions:

-          Using an electric mixer, mix together the mascarpone cheese, the liquid cream, and the sugar until you get a smooth mixture. Keep the mix refrigerated.

-          Cut the bananas in thin slices, and place 5 to 6 slices at the bottom of each verrine.

-          Pour one spoon of Nutella® into each verrine on top of the banana slices to create the first Nutella® layer of your verrine.

-          Add one spoon of the previously prepared Mascarpone-cream-sugar mix.

-          Repeat the 3 layers one more time: bananas, Nutella, mix.

-          Refrigerate for 2 hours at least.

-          Before serving, put one slice of banana on top of each verrine, and sprinkle some cacao powder or some crushed speculoos.

 

Recipe adapted from the French recipe “ Verrine de Tiramissu Banane Nutella” on Senteur et Saveur blog, published on May 10, 2013; retrieved from the World Wide Web: http://senteuretsaveur.wordpress.com/2013/05/10/verrine-de-tiramisu-banane-nutella/        

 


Enjoy!!

                                   

                                                                                                            -Xoxo,

                                                                                                                  T                                                                          

Saturday, February 1, 2014

Dessert Recipe: Mini Chocolate Mi-Cuits


Preparation time: 10 min

Baking time: 7 to 9 min


Ingredients:

For 4 mini chocolate mi-cuits

-          70g dark chocolate

-          55g butter

-          3 tbsp liquid cream

-          1 tbsp flour

-          1 tbsp cornstarch

-          25g brown sugar

-          1 egg

-          1 tbsp vanilla extract

 
1-      Preheat oven to 200 degrees Celsius. Coat the inside of the mini ceramic oven-proof ramekins with butter, and sprinkle them with flour to prevent the batter from sticking. Remove the excess of flour.  
2-      Mix the eggs, and the brown sugar with the vanilla extract, and beat them for 3-4 minutes. Add the flour, and the cornstarch, and continue mixing.
3-      Melt the chocolate, the butter, and the cream in a bain-marie (in a bowl over a pot of simmering water). Don’t stop stirring.
4-      Using an electric mixer, incorporate the melted chocolate to the eggs-sugar-flour mix until you get consistent batter.
5-      Divide the mixture among the prepared ramekins. Bake for 7 to 9 min. The mi-cuits should be soft to the touch. Wait for them to cool down a little, and then run a knife along the inside of each ramekin. Unmold.  Serve immediately, alone or with a scoop of ice cream.
 
P.S: the cooking time is the most important part of this recipe. Depending on the type of oven you have, the mi-cuits might need more time to bake. So keep an eye on them, and be patient! Don’t rush to take them out of the oven, for they will simple fall apart.
(adapted from the French recipe “le vrai mi-cuit au chocolat” in Mini moelleux et coeurs coulants, Marabout, 2011).

Enjoy!

                                                                                                                 - Xoxo,

                                                                                                                         T