November, a Time of Realisation

Our health, I believe, stems from the many conscious decisions we make everyday.  Whether it be choosing to use poisons in our homes to be rid of pests, to maintain a highly stressful workload, to watch TV over walking your dog.  Or, choosing to have a particular diet.
Most importantly, however, our health depends on how important, and how much we value, good health.  
I started this blog because I am passionate about health, and particularly health as is impacted by the food we consume.  I love to make food. I love to talk about food. I love to think about food, dream about food, consume food. Food that makes people happy, that can relate to those no matter what dietary restrictions or requirements they have.  Food that is inventive, creative, colourful and diverse. Food that ultimately promotes health, in all forms of the word.

You are probably thinking what the hell I am getting to.
Well I am not entirely sure.

I originally wanted to study dietetics to change things from the inside.  I wanted to change the direction of health professionals, from such a biomedical paradigm to something much more holistic and preventative.  As a child, I was given two opinions of dietitians.  One that didn't even know what a zucchini was, and the other an amazing, open, creative individual who ordered chefs around and went to the store to get patient requests for herself.
I obviously aspired to be like the first, but as I knew what a zucchini was by the time I was four, my hopes were dashed.  (for those who are unaware, this is a joke.  I get sarcastic when I'm venting).

Now I don't know what I was hoping for.  To be that dietitian who gives hope to their patients that have been living with, or newly diagnosed, with a chronic disease.  To make them sugar-free custard myself if the damn chefs couldn't be bothered. To work in a hospital and change regulations to provide good, fresh, wholesome food to patients instead of the shit that they are currently getting? To somehow, miraculously, persuade the CEO of the hospital to put a majority of the institution's funding toward good food over other things such as beds and medications. Yeh right.  I said in one assignment at the start of the year, "If nutrition were such an important issue in assisting with chronic disease management, wouldn’t it make sense to give patients proper, nutritious food in hospital? Doctors wouldn’t prescribe second-rate medicine".  Amazingly I got full marks for this ballsy assignment. I think I have "grown up" a little since then and realised that although probably not altogether impossible, it will be very, very, difficult to make changes.  

So now I am thinking why make changes when I can create new change? If that even makes sense.

Although I know there are many different fields dietitians can work in, I don't think I am cut out for what is required for a dietitian.  I could never recommend for someone with high cholesterol to only eat the whites of eggs, for an obese person to consume diet coke (over normal coke), for a person with diabetes to opt for artificial sweeteners. To give someone supplements or texture modified foods that, although are nutritionally complete and serve a very important role in disease management and prevention of malnutrition,  are artificial and commercial and used by large companies just for ease of use and produced by even larger.  I believe it is possible to formulate a texture modified, nutritionally complete, diet from real food, not chemicals.  But there is no point, it will be expensive, time-consuming, difficult to do, and I will no doubt be unsupported.

This, however, is still my hope for the future, and this is where my passion lies - to create good food for all people. I know over the next 12months, if continuing my study of dietetics, I will struggle on placement, I will not want to conform, and most of all I feel I will lose my passion.  I will lose my hope.  I will lose what I have always believed.  I had already got told at the start of this semester that in order to a good dietitian I had to step back from my own passions and beliefs.  I got told this by a dietitian at the Uni who we, as students, are supposed to model. Maybe some people are able to do that, and I admire you, I really do, but I know for a fact that everyday I tell someone to continue with their weight loss shakes or to eat whatever they want as long as it is under 2000kcal/day, that I will lose a piece of who I am. Oh woe is me, I am sounding dramatic now haha.

So I have been thinking.  Thinking about my options.  And I have pretty much come to the decision that I will graduate at the end of this year with a Bachelor of Nutrition.  
This, however, is not enough.  I do not want to be a dietitian and what it represents in my eyes, but I want to be more.  Become more.  I will continue on studying another closely-related, although opposing, field, and pursue a career centred around where my passion lies, food.  
I want to spend more time on this blog, getting it up and running formerly.  
I have the knowledge, I have the know-how, and most importantly I have the passion and the belief that I can make changes to even a few people's lives.  


Making the decision to drop back to Nutrition has in a way been a quick and ultimate decision, but still extremely difficult.  It is pretty confronting to change what you have always thought about yourself, and what you were always going to be.  Suddenly, I am no longer a "future dietitian".  What am I? A nutritionist? A drop-out? An alternative, unconforming no-body who gets on her high horse? 
But I know this is not closing doors for me, but rather opening them.  One day I may even return to dietetics, after I have gotten more life experience and possibly re-discovered that it is the path I have to take to get me to where I want.  And if I do return to it, I know I will be able to get a lot more out of it then I will if I carry it out next year.  

This being said, I can't let myself go.  I am giving up dietetics to pursue my passions, and pursue I must do!  It, again, will take me a long time until I have achieved all the qualifications I want, and where I want, but there are many opportunities for me right now that I must take.   

Sigh, I don't know what else to say? I'm scared, but mostly relieved and somewhat inspirited.  I am also so very thankful for all those who have sat down with me and listened to me discuss this. Thank you for not judging me on 'dropping' out, and knowing me well enough that you can see this is definitely the right choice for me. For being excited for me.  And mostly, thankyou for your endless support.  

 

 I hope that every one of you are able to follow your passions. 

Omnipotent Orange Mud Cake

(gluten-free, vegetarian, diabetic-friendly, lactose-free options)

Cody asked me to make this week's orange and almond cake.  As it is my study week (which means I am craving sweets BIG-time) I thought I'd make it with a twist.  An extremely rich, chocolate-y, twist. 
This recipe is not too different from the original, so if you are already adept at making orange and almond cake, this stupendous sweet will be a piece of cake (I am soo very good at making lame jokes!).  

You will require...
Cake:

1.5-2C almond meal

½ C xylitol, or any other sweetener you prefer

1/2 – 3/4C cacao powder

1-2tsp gluten-free baking powder

4 oranges, unpeeled

200g dark chocolate, at least 70% cocoa.  I normally use dairy and sugar free dark chocolate that you can buy from natural food stores.

4 free-range eggs

vanilla essence

Icing:

Solids from separated yoghurt (do not despair - this is extremely easy!), or philly cheese

1 orange, juice or boiled whole

Method of Preparation:

Boil the oranges  for half an hour, empty the water out of the saucepan, and boil again for another half an hour in fresh water. Emptying the water out and refilling with fresh water reduces the bitterness of the orange rind.  Blend the oranges in a food processor until smooth.
Mix all the dry ingredients together, ensuring that the baking powder is thoroughly incorporated into the mixture.  Add the oranges, along with the eggs and vanilla essence, to the dry ingredients. Temper half of the chocolate, and roughly chop the rest.  Put both lots into the cake mix.
Pour the cake mix into a greased cake tin of your preference, and cook at 190 degrees for 40 minutes, or until skewer comes out clean.

Icing:
Blend boiled orange, or juice of orange, with the yoghurt/cheese using a food processor.  Once smooth consistency add liberally over top of cooled cake. 
If you are going down the philly cheese road, allow it to sit for a short period of time at room temperature, before using, so it becomes easier to manipulate.

Yoghurt Separation:
Now if you have the balls to try the yoghurt-icing I must first congratulate you.  It is well worth it.  Separation of the yoghurt does require it to strain, using some good ol' cheese cloth, over night.  Just get a large bowl and place the cheese cloth over the top (I used cheese cloth that had been folded over itself a few times, increasing strain-ability), securing it with a rubber band.  Pour the yoghurt over the top of the cheese cloth, it should remain sitting on top.  Cover, and put in the fridge to strain.  Over the 12-24hrs most of the liquid component of the yoghurt (called the whey) should be at the bottom of the bowl, with the remaining solids on top.  Do not throw the whey away - it can be kept in the fridge for a couple of weeks and used for other great things!! (recipes coming soon...). 

Most people with lactose intolerance do not have trouble eating yoghurt, so for these people, it definitely serves as an adequate substitute to the less-tolerable cheese.


Grate some dark chocolate over the top, and allow a few hours for the icing to set in the fridge. 

The philly cheese icing is predictably a lot firmer than the yoghurt-icing, however, the yoghurt still does hold it's place on the top of the cake (see pics). Like a boss.




I gave some of this cake away to my doctor and her receptionist who, over the last couple of weeks, have been absolutely amazing.  And seriously when the day comes that I have my own private clinic (pfft yeh right!), I am going to steal that receptionist away! She is always a pleasure to talk to, both on the phone and in person, and she treats all patients equally and with the highest regard.  It doesn't matter how run off her feet she is, and how many phone calls she has had that day, she always makes sure she has a smile on her face, especially plastered there, for you.  It really makes a difference to how you feel, especially when you are in such a state that you have to resort to crawling, on your hands and feet, over to the receptionist desk.  So I hope I gave them a little bit of joy to repay them, even just slightly, for the perpetuating relief they have given to me in this last week.






Cody has also eaten almost half of what was left of the cake.  To avoid missing out, I know what I'm having for breakfast!

Poked Vegetable Stack

The other night I had planned to make a vegetable stack.  I could not, however, find the patience nor the tolerance in amongst our dirty dishes to actually carry it out.  So instead, I came up with a much simpler, quicker, version of a 'stack'.

Poked Vegetable Stack
(gluten-free, vegetarian/easily vegan, diabetic-friendly)

Ingredients:
Raw veggies of your choice, sliced thinly in 'rings' (I am not sure if that's what you call them - just try and make circular shapes with as many types of vegetables as you can...)
Feta, or tofu if vegan
Onion

Serve with sauce of your choice; balsamic vinegar, sweet chilli etc.  I made a chilli/garlic/balsamic/Braggs sauce mix that tasted ok...if you were a dog...or my boyfriend.
I also served with some of Ma's fresh lettuce and pureed four beans with chilli, lemon and garlic. 


Grease up a flat tray, and preheat oven to 160degrees C.  Slice thin rings from a large sweet potato (or potato or pumpkin) and put in the oven until golden brown.  Meanwhile, slice rings from all your other veggies.  Brown onion and eggplant rings in a fry pan.  

 The veggies I used (in stacked order) was sweet potato, eggplant, zucchini (the only one sliced lengthways), squash, tomato, onion and then mushroom (in later pics).

Stack all the vegetables on top of each other, starting with the sweet potato (or potato/pumpkin).  Also include the feta, or fried tofu.  Pierce with a skewer to hold into place and put into the oven until feta is melted or vegetables are fragrant.

I just poured the sauce right over the top of the whole dish, beans and all!


Quick, easy, and extremely filling...

Have a great day!

A Grandmothers Touch

Oh yay for some time to be able to blog!
And as this time is limited, I am not going to spend it whinging.  Instead, I am going to focus on all the beautiful moments I captured this week, and I am going to be oh so thankful for what I have (blah blah blah).

I learnt a lesson this week; not to underestimate the power of family and friends.  Pretty cliche, I know, but it's important nonetheless! 
Most of last week I hid from my roommates, some of my closest friends, ashamed and embarrassed.  I was afraid of the responses that I thought I would get, I didn't want to have to face their disappointment, sympathy, mockery...or anything reaction that may fit inbetween. 
So I hid myself away from them, finally escaping to my hometown for the weekend.  This in itself was daunting, as I was also afraid to face my family for fear of seeing even a flicker of revulsion and disappointment in their faces.  But I needn't have feared.  They gave me more support and love, and courage, then I knew what to do with.  They talked things through with me.  They cried with me.  They held me, and understood me, and distracted me.  They renewed my confidence.  So much so that I came home and straight away told my roommates of my troubles of the previous week.  Again, I needn't have feared. 

One of these lovely people was my Grandmother, who we call 'Ma'.  Ma has been a huge inspiration to me.  I hold her pretty much accountable for why I am like I am - and lets just say fanatical passion runs in the family!  With my course, and in such a day and age, it is so easy to get caught up in the whirlwind of new sciences and technologies.  Ma grounds me.  She reminds me, with her simplistic views on cooking and gardening, why I am doing dietetics.  Why I want to be a dietitian, and what it is I truly believe in.
Ma has an encycolpedia-worthy wealth of knowledge about foods; what they are good for, how they are grown, how you should prepare them, what products are currently on the market, and sustainability.  I often go to her for advice, or to rant.  Oh yeah we have our different views, and she can get too trivial (as can I), but I am so lucky to have her there to confide in, to know that I am not alone.
She is also the only person I know who can wear triple denim (jeans, jacket and hat) and get away with it.

Over the weekend I took some photos of her lovingly cultivated garden, for a little inspiration. 

 Ma's frontyard.  Spot the red spinach!

The pipe you see sticking out of the ground with a little pot-hat on it, is uniquely called a 'tower'. I'm not quite sure what it does - something to do with decreasing the pH balance of the soil maybe?  Maybe I should ask...haha

Ma's side yard.  Quite a range of herbs are grown here, along with carrots and some 'compost' plants (they improve the compost environment but are not so good for human insides).

 This is a Stevia plant.  This plant is overwhelmingly, sickenly, sweet.  This is the little guy that some artificial sweeteners are produced from.  I bought my own little fella today at the markets.  I can't wait to use him in some recipes!

Finally Ma's veggie patch.  At the moment it is actually quite bare. The makeshift fence is to keep my sister's doberman (dopeyman) puppy out. 

Although Ma has been living with countless numbers of allergies to a wide range of different things, mostly foods, for many years, this has not stopped her from living out a healthy, balanced life.  This morning Cody and I had breakfast with her.  After making us quinoa porridge and supplying us with truckloads of her scone damper and jam, she started to prepare her own breakfast.  First went in half an avocado, then some chia seeds, some nut butter (which she grinds herself from walnuts, macadamias, and brazil nuts), some more walnuts, some coconut oil (which I noticed she also ate a teaspoonful after, obviously enjoying it as a kid does a candy bar), flaxseed oil, an egg, psyllium husk...and then I lost it.  However, she then blends all the ingredients in together until it resembles a thick shake, a green, wholesome, thick shake.  Cody at one stage said to me, 'look at all that!'.  I think he was surprised that my five foot three, fifty kilo grandmother could eat so much at one sitting.  

Haha, she is amazing.

The following are some pictures of other high points of the week:

This was a meal from a raw food, vegan, cafe here on the coast. Amazing food! Just wish I had more of an appetite when we were there so I could have enjoyed it more.  On the plate, starting from 12 o'clock and going clockwise, is hummus with sesame crackers, a little side salad, felafels, olives and some weird green dip, a tahini dip and sauerkraut. The sauerkraut was soo good, really fresh and spicy! The only other sauerkraut I have ever liked was Ma's.

These next photos are of two vintage umbrellas I got while at the markets in my hometown today.  This first one is from the 70's and came free with a bottle of Gloria Vanderbilt perfume!  It is still in perfect condition, and I just love the swan handle!

This umbrella we got for cheap as it is not quite in working order anymore.  Cody said I could have it because apparently I looked really adorable when I held it open over my head and pleadingly asked for it. I really just think he like the handle too. 

Aagh, it's good to be back. 

I made a really yummy dinner tonight, so hopefully I will have time soon to post about that! Have fun everyone!

Self-Succulencing Pudding

I had quite a nice, relaxing weekend.  Saturday night was particularly nice - I had friends from back home visiting, my sister, and then just the 'usuals' over for dinner and drinks - which predictably lead to a lot more drinks, and, of course, the re-surfacing of our deep-seated need; to 'get booty-shakin'.  For dinner I made my specialty pizzas, see here, with a self-saucing pudding for dessert.
The pudding was a bit of an experiment (as, I guess, is all my food), but the girls (and boy) seemed prettty happy with the result.  So here it is, for you to modify as you desire :)

Self-Succulencing Pudding
(gluten-free, lactose-free, diabetic-friendly, vegan)

You will need for the pudding:
1 1/2 cups of almond meal
1 tsp baking powder
3-4tbs cacao powder
1 can of prunes, pitted and pureed ( I used the can variety for this recipe as I wanted the prune juice as well, for the sauce )
1/2-3/4 cup soy milk
Honey, if you desire.  I made mine without honey and found that it was sweet enough with only the prunes.

And for the sauce:
400-500g dairy-free, sugar-free dark chocolate
Juice of prunes (drained from the can)
small amount of boiling water

Roughly whisk the pureed prunes with the soy milk and honey (if you are using it).  In another bowl, thoroughly incorporate the almond meal, baking powder, and cacao. Slowly add the wet ingredients to the dry, stirring until well combined and smooth.  Grease, and pour into a baking dish.  Temper the chocolate (see how here), and add the prune juice to it; there should be about one cup of juice from the can.  Add a little bit of boiling water (pour over the back of a large metal spoon if you are worried about burning the chocolate) to make the dark chocolate a little bit more liquid, and then pour it all straight over the top of the pudding in the baking dish.  Bake for about 40mins at 160degrees C, or until the pudding bounces back upon pressure.

When I made this pudding, the sauce remained on top, so it was hard to tell whether the pudding had actually been cooked.  I would probably recommend to check it after 30mins, just grab a spoon and check out the consistency of the pudding sitting at the bottom - it should be cake-like. 
In this instance it is probably better that the pudding is undercooked, rather than cooked for too long.

I served with blueberries and natural yoghurt.  The serving sizes definitely don't have to be large- this pudding is rich and extremely filling!!


Have a great day!!

Bursting with Berries, Cacoa Crumble

Berry-Cacoa Crumble
(diabetic-friendly, lactose-free)

This little number was inspired by a little bakery on the Sunshine Coast.  Cody had bought a slice of this rather appealing-looking crumble, and not being able to resist, I had a little nibble.  To my disappointment, all I could taste was the overpowering sweetness from all the sugar they used - and none of the natural flavours.

So (just to be contentious) I made a Rhi-eal version of the crumble, berries and all - minus a lot of the sugar.

You will need:
2 cups of the flour of your choice. I used 1 cup almond meal and 1/2 cup buckwheat, 1/2cup millet (incorporated nicely together)
1 egg (if vegan - substitute with oil)
2 cups coconut
1/4 cup milk of your choice
4-5tbs honey
100g strawberries
300g mixed frozen berries
vanilla essence
1 cup rolled oats
1/2 cup roughly chopped almonds
1/4 cup cacao powder
1/4-1/2 cup of the oil of your choice.  I used about 1/4 cup of both olive and coconut oil with maybe 2tbs of flaxseed.

The base is just an easy cake batter - whisk the egg with the honey, then add 1 cup of the flour and 1 cup of the coconut. Get the desired 'moistness' with the milk.  Pour the batter into a shallow baking dish, and bake until golden brown on top.

While the base is baking, cook all the berries and the vanilla essence in a fry pan on low heat.  Cook until all the berries have softened and become a thick-ish sauce.

 

The crumble consists of the remaining flour and coconut (should be one cup of both), incorporated with the rolled oats, cacao powder and almonds.  During this stage I probably also put in about 1-2 tbs of honey.  Stir while adding in the oil/s, putting enough in so it becomes moist but still loose and crumbly.

Pour the berries over the top of the base, and then follow with the crumble.  Return to the oven, again until golden brown.

Serve with natural yoghurt or home-made custard - or anything you desire.  This recipe makes quite a lot, so don't be scarce with the serves :)

It was a hit with the girls!

And just for a little insightful, inspiring and intrepid read, go to www.hanneblank.com/blog/2011/06/23/real-women/

Daal-ing Sheperds Pie

(Gluten-free, diabetic-friendly, vegan)

Daal, also spelt 'dal' or 'dahl', is a thick curry made with lentils.  Daal, an important part of Indian or Sri Lankan cuisine, has many different varieties and is typically served with rice and vegetables.
Tonight I thought I might spice things up a bit (excuse the lamest pun in the world!) and make a daal pie, with a rice base.  Curries are always really nice with potatoes, so I thought instead of putting them in, why not put them on and make a shepherds pie?

Warning! This meal is not a good idea if you don't have a lot of time! The total preparation and cooking time probably takes up to 2hours, but you could pre-prepare the base earlier on.

You will need...

Base: 
2 cups brown rice
Filling:
About 3 cups of pre-soaked and boiled lentils/legumes of your choice
 2 cloves ginger
ginger
1 onion
mustard seeds approx 1 tsp
curry leaves, maybe 3 or 4?
chilli flakes
cumin (lots!)
3/4 can of coconut milk
1 cup each of grated carrot and zucchini
mushrooms
eggplant
broccoli
Topping:
1 (large) or 2 (medium) potatoes
2 medium sized sweet potatoes
mustard seeds
cumin
1/4 can coconut milk

 Boil the rice in water with a clove of garlic and some ginger (both left whole).  Regularly stir and check the rice while it is cooking to see if more water needs to be added.  Cook the rice until it is quite soft and until there is no water left (about 45min to an hour).  Remove the clove of garlic and ginger from amongst the rice and spread the rice out over a shallow baking dish.  Put the rice in the oven, stirring it, if need be, so the rice on the bottom gets a chance to dry out on top.  Do this until most of the rice is quite dry.  Now take the rice out of the baking dish and into a bowl, and blend it using a hand mixer. It doesn't have to be for long, and it doesn't have to be completely smooth.  Then put the rice back into the baking dish, and spread out evenly, pushing down firmly as you go. Bake it in the oven until hard and crispy.  Wall-ah! the base!

Put the mustard seeds, chilli flakes and curry leaves (whatever other seeds and spice you want to use) into the oven until fragrant. Then put them in a mortar and pestle the shit out of em until they are nicely ground.  Add this to the finely chopped onion which is frying. When the onion is browned, put in the mushroom, eggplant, garlic and ginger so they can brown off nicely to.  Put in your pre-prepared legumes along with the rest of the vegetables.  After about 5mins chuck in about three quarters of the can of coconut milk.  Simmer on low heat for about an hour, stirring occasionally. If you are pushed for time, cook on a higher heat for a lot shorter period of time - just until the curry is thick.  I only cook it for an hour to properly let all the flavours infuse.  Or, you could also boil the rice earlier on so it is already to go.

 

Marilyn is lending a hand (she is on an oven mit...)

The topping is simple - while your daal is simmering, steam up the potatoes and sweet potatoes with some cumin and mustard seeds (which have been pestled).  When soft, add the rest of the coconut milk and mash with great delight!! To finish stir through some parsely and coriander.

 

Put the daal right over the top of the rice base,  followed swiftly by the mashed potatoes. Return to the oven for about ten minutes.  

It's surprising how well the base holds up.  I think the trick is to really get it as dry as possible before blending it...

As you can see from my pictures, I crumbled some feta over the top of the mashed potato - not really typically Indian, and obviously not vegan, but you can cheese choose (sorry - full of lameness tonight!) to put it over the top if you like. I think it tastes pretty damn good with the rest of the pie!

 

Enjoy! (with a nice, refreshing bevvie obviously)

There is a great, big, terrific storm here tonight and the dogs are going psycho every time thunder hits. Scared out of their wits, poor liddle things.  Stay safe everyone!

Carrot Cake Mistake

Most people often misconstrue carrot cake as being 'healthy' or 'healthier', and choose it over others for this reason.  The traditional recipe for carrot cake, however, may not be as healthy as people imagine.  Despite having a few carrots (good for ya eyes!) and nuts (oh yeh those 'good' fats) in it, this cake has equal parts sugar to flour, and lots and lots of vegetable oil.... Maybe not so healthy.

Ok, so my lovely baker-boyfriend was up for a challenge. To make a carrot cake that was healthy!



Healthy Omega-3 Carrot Cake
(vegetarian and diabetic-friendly, gluten-free)

You will need:
1 1/2 C of the flour of your choice
1tsp baking powder
1/4 C chia seeds
1 1/2 - 2C almonds (roughly chopped)
4-5 carrots (grated)
1 pear (grated)
1 tsp cinnamon
3 - 4tbs coconut oil
3 - 4tbs flaxseed oil
6 free-range eggs
optional: sweetener of your choice, honey, xylitol etc.

Mix all the dry ingredients together very well. If you included a 'sweetener', beat it together with both the oils in an electric mixer until extremely aerated, probably for a total of five minutes.  Add the eggs to the aerated sugar and fat mix, and beat well again.  Add the grated carrot and pear, as well as the beaten eggs/sugar/fat to the dry ingredients.  Mix until all is nicely blended through - but avoid overmixing.  
Bake at 160 degrees Celsius for about 50 mins

Then comes the icing....
1 block of low-fat philly cheese
orange rind ad lib

Beat the philly cheese and the orange rind together in a bowl.  If you find orange rind too bitter for your tastes, steam the rind over boiling water with some honey (or other sweetener of your choice).  Ice your carrot cake once completely cooled.  

That was a really big strawberry!

It looks like I just took a bite out of it...

...I just couldn't resist...

I think he did pretty well don't you?

50s Dinner Party Fun!

Tonight, for a friends birthday we decided to throw a themed dinner party...a 1950s dinner party complete with dresses, pearls and housewife jokes!
Here are just some photos of the funnest part of the night, the desserting....dark chocolate coated strawberries and pears

Striking a pose with our strawbs.

Jordy loves her chocolate.

Mmmmm spadgelicious.

 Rat features.

 Our strawberry shell.

 Successful subtle boob grab compliments of Leona.

Nikki and her pie.

 Amazing food, 

amazing outfits, 

amazing friends.