An outdoor review of Cafe Chic by BelleTress in the color Chocolate With Caramel. This is our fifth season of wig reviews. (Filmed before Heather’s VSG weight loss surgery.)
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This video has been produced by CysterWigs.com – an online boutique specializing in alternative hair for women in the PCOS community…and wig lovers everywhere.
Café Chic falls right below the chin and is unlike any other bob with its straight bottom layers. The straight, short look makes a statement amongst average long haired looks. A lace front and heat friendly fibers give you the opportunity to make this edgy bob your own!
Do you have questions about this or any other style? Please contact our Client Care Help Desk (CCHD):
Filmed in 2017
Written, Edited, Filmed, & Produced by Heather of CysterWigs.com
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I’m starting a 7-day Fear Food Challenge! I will be eating one of my fear foods (a new food every day) for a week.
I’m doing this because I’ve been feeling restricted in my diet lately. I’ve been on a paleo-ish diet for the past year, and the reason was that I wanted to heal my eczema.
But lately I’ve been feeling deprived. And because I come from a background of restrictive eating (and binging) it’s important for me to listen to what my mind is telling me, and prioritize my mental health.
I talk a little bit more about this in a previous video (where I also give advice on how to overcome the binge-restriction cycle):
Like I mention in the video, I am aware that a lot of my fear foods are not “unhealthy.” But it has more to do with my mindset around these foods. Because I haven’t eaten them for almost a year I get anxious at the thought of eating them. Therefore they are foods I fear! And I am taking my own advice here and challenging those fears.💪
**Starbucks uses mocha syrup and doesnt use vanilla syrup as part of the recipe but i do as it looks more visually appealing and i prefer the taste this way better :)**
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Starbucks White Chocolate Mocha Frappuccino
Fill your Starbucks cup with milk to the first line
Pour Contents in your blender
Pump Vanilla Syrup in (1 for Tall, 1.5 for Grande, 2 for Venti)
Pour Ice in (1/2 cup for Tall, 1 cup for Grande, 1.5 cups for Venti)
Blend for 20-30 seconds or till you get a smooth consistency
Pour the blended contents into your cup
Drizzle some Chocolate Syrup on top
Disclaimer: I am not affiliated with Starbucks neither is this a sponsored video.
My mouth was cold after this, but it was worth it.
Sorry for the shaky camera, I wasn’t about to record this inside.
Michelin Star Chef Matt Worswick from The Latymer restaurant at Pennyhill Park creates a Roasted Anjou pigeon recipe with wild mushroom vol au vent, cep and Weiss chocolate. The Weiss chocolate is a 65% smoked chocolate from Ritter Courivard ( Matt cooks the pigeon on the bone, takes off the breast and serves this with a wild mushroom vol-au-vent, and Weiss chocolate sauce.
See Matt’s full recipe below or click here:
Get more pigeon recipes here:
RECIPE & METHOD
Anjou pigeon 1
Red wine jus
25kg veal bones (alcohol reduction)
22 pigs trotter split
3 bottles ruby port
20 beef knuckles
3 bottles red wine
2 large tins tomatoes
3 bottles sherry
2 bulbs garlic
0.5 bunch thyme
Roast of veal bones and knuckles until golden at 180c. Reduce tins of tomatoes by half and add to stock pots with bones and garlic and thyme. Cover with water. Reduce alcohol separately to a glaze and add to stock after it has simmered for 6 hours and pass off from bones. Reduce stock to a jus consistency and pass through double muslin.
3kg chestnut mushrooms (reduction)
45g Maldon sea salt
240g red wine
170g red wine vinegar
9g gellen type F
Pulse mushrooms in thermomix until broken down. Mix with salt and be very rough and vigorous with mixing in to release as much juice as possible. Leave to hang in fridge overnight and keep juice.
Combine all reduction ingredients and reduce to 25g of juice
Weigh in thermomix 780g mushroom juice and 20g of reduction and 9g gellen type F
Set thermo to 100c and mix until reaches 95c and turn onto full speed for 1 minute and scrape sides and mix again a further minute. Chill over ice until set and re-blitz until smooth gel consistency. Bottle till required.
Mixed wild mushroom duxelle
250g trompette mushrooms finely chopped
250g girolles finely chopped
250g chanterelles finely chopped
250g shitake mushrooms finely chopped
200g shallots finely chopped
20g shop brought mushroom ketchup
5g truffle oil
Sweat shallots in pan, when translucent add the mushrooms and cook out all the juices from the mushrooms until they start to go dry, season with truffle oil and ketchup and salt. Chill until required.
Vol au vant
1 block pure butter puff pastry
Fluted Pastry cutter 50mm
Fluted pastry cutter 30mm
Cut the puff pastry into quarters evenly.
Using rolling machine between parchment paper roll to 3mm thickness.
Chill down pastry then cut with the 50mm fluted cutter to create the base.
Then cut again with the 50mm cutter then again with the 30mm cutter on the same disc to create a ring to go over the base, make 3 ring and egg wash each one and place on top of the base.
Bake in oven @180c fan speed 2 with a perforated tray on top to stop the cases rising too far. Bake for 30 minutes.
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Totally Not Nigel tries Java Monster Swiss Chocolate flavor coffee energy drink on today’s episode. Available only at Dollar General (at least for the time being), this flavor idea piqued TNN’s interest. So, is it any good?
INGREDIENTS & NUTRITION
Nothing is available (yet). It does have calories and the Monster Energy blend, though.
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I recently posting before of food reviews and I have brought some good stuff
Today I traveled to Dark Sugars in London to try their famous hot chocolate! Overloaded with milk, white or dark chocolate shavings which are cut straight from the block in front of you! A must visit place for any chocaholic!
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I had English Breakfast tea and Dutch 🍫 Chocolate 🍰 Cake.
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We taste the new Red Velvet Whirl flavoured Kit Kat chocolate bar from Nestle.
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