PERSONALISED WRISTLET CARDHOLDER

 by: MisS VictoriA DaviD

This personalised accessory was originally a timeworn soft leather long wallet, which was once loved by its original owner. 

I have been searching for a weeny wallet suitable for my essential cards where it could fit into my other handbags. Unfortunately, I had not come across one that I perceived as a reflection of my inner psyche. That is why for a few weeks in March on the fits and starts process I began to dismantle the venerable long wallet where I revamped it into a subjective accessory.

RIVETS AND LINING 

The rivets and lining used in customising this accessory are repurposed materials. In particular, the rivets are fragments of my tattered handbags whilst the lining is a surplus material of my unsuitable dress. On the other hand, I also sewed a new pair of crystal heart buttons to compliment the red shade around my custom-made engraved label. 

STITCHING 

I glued the cut-out outer shells and then, used an electric sewing machine to create even gaps for the holes of the thread. This means that there was no inserted thread in the needle whilst I ran through the shells on the feed dogs of the machine. Thereafter, I hand-sewn the shells carefully and neatly. 

This accessory is neither a desirable collection piece nor will hold its value like the iconic designer brands as time goes by. However, the process of meticulously creating it to be worn again is one of my several ways to reduce the harmful disruption and damage being done to the natural world. Thus, I consider this personalised wristlet cardholder a priceless piece.

THE 2019 CHRISTMAS OF QUEEN VICTORIA

by: MisS VictoriA DaviD 

When you have been used to celebrating Christmas in brighter and more colourful ways, you will felicitously look forward to be awed by stimulating ornaments hoisted in each corner that you will pass by and through. Who would not be, especially when most streets will be enlivened and full of impressive illuminations. That is why, we promised ourselves that we would spend the spectacular winter holiday this year here in London. Its because, the fascinating spirit of Christmas was part of my childhood and not to have appreciated the christmassy ambience last year gave me the feeling of bleakness. 

I'm already at the age where I don’t anticipate having wrapped gifts to unravel or to receive an envelope stuffed with cash. Nonetheless, I always cherish and love receiving red letter cards either as a personalised piece or those with a customary gesture. Someone's intention whose heart is in the right place feels deeper and is more precious to me nowadays.

For the past years, I have been more grateful for living a meaningful and healthy life. A life full of love that has bolstered me for succeeding in bringing many of my dreams into a reality. However, when I think of my childhood memories- which always draw me into the spectra of fantasy- it always separates me from the beauty of my life in the now. It's the longingness resides in my heart. Needless to say, there is nothing wrong in musing over the past for as long as you know how to resurge on to the solid ground of reality! 

The "shape" of the earth isn't created to perfection and neither are our lives. No one has achieved an impeccable life without experiencing battles and challenges before they become triumphant. Bear in mind that we have our own resilient rowing boat to manoeuvre but it is only up to us how we will deploy it and steer towards our predilection. If you think your year 2019 hasn't been a proactive and strong chapter, you are certainly not alone! 

Let us all embrace another year of being alive and may we try not to disregard (regret) the significance of old chapters (if you can?). Personally speaking, we are moving ahead and are not permanently shutting down the colourful preexistent years of our lives.

THE QUIDNUNC QUEEN VICTORIA

 by: MisS VictoriA DaviD

A pen and a writing notebook will always be her companion, especially when attending various events. In one way or another, she still adheres to a more conventional and traditional style of detailing assimilated information. Alternatively, she also embraces the fingertips away from the efficiency of the technology by simply using her “bitten apple” cellular phone for sending cues, ideas etc. via text message to herself. She then has a compiled relevant record in capped time to look at later.

When you notice her being tight-lipped (resembling timorous..LOL!) and detect her unresponsiveness with the surroundings. It's because she is in a trajectory absorbing the whole ambience and progressively memorising every corner of the event. So, don't be surprised if you see her inaudibly quiet as she is mentally ingesting the occasion's general perspective to invoke a detailed and even-handed essay.

Arduously speaking, you will always recognise her presence because of her conspicuous appearance and bright and colourful apparel. Moreover, you will notice her more when she courageously struts around with a sui generis camera collared her neck.

The woman referenced above is your Quidnunc Queen Victoria (QQV) who has been ardently pursuing her passion for writing.

QQV is a qualified CILEx paralegal with protected and regulated legal professional status in England and Wales who is also pursuing a law degree in the United Kingdom. 

QUEEN VICTORIA'S CHILDHOOD MEMORY

 by: MisS VictoriA DaviD

My mind has been filled with memories from the past

and thoughts in the now.

What a delicate dreg contrast!

From time to time, I could lucidly feel how protective my father was

and how loving my mother was to me, too.

Then, the mirror image of dwelling into the past flared in a leap.

I love being intimately transported to how facile

and breezy it was to be a child once again.

Don’t you think for one second?

My toys were my greatest possessions and I shared them with my friends.

When they weren’t in used, my prudent parents gathered

and kept all of them with no muttering under their breath.

It was their way of retaining my toys from the predatory eyes

and wayward hands of my childhood friends.

The unvarnished truth about being my childhood is,
that it was very carefree and delightful.

You don't have the duty on your shoulder or responsibility for others

and even taking good care of yourself is left in the hands of parents.

What a threshold for children to play!

If and when memory lane ingratiates into my mind,

it usually brings forth seventh-heaven and joyfulness.

Either picturing-out with my newfangled toys (solely playing)

or reminiscing the never-ending laughter with my friends.

Those were hilarity flashes in me
that added euphoria to the healthy hearts of my parents.

The rivet core of my childhood memory resides forever

deep in my heart and soul.

When revives, it can breath a trajectory of new life

but delving excessively can rhapsody lead to

a series of adverse comparisons; unhappiness and pain.

Childhood memory lane is a penetrating quagmire.

It separates yourself from the even-handed paths of reality

and draws you closer and abut into the spectra of fantasy.

Truth be told but I dearly love how insouciant and unsullied

being a child who is free from woes was.

On the other hand, the wishful fantasy of manipulating back the

“tick tock”clock is a chagrin diversion

which will separate you from appreciating more

the eyrie of beauty and security
of the life you have in the now! 

QUEEN VICTORIA'S THRICE- COOKED PORK LEG

 by: MisS VictoriA DaviD

I have found that using the electric food steamer was worth the trouble and time as it leaves the meat so tender! 

Main Ingredients:

• Pork Leg; cut into three pieces
• Fresh Ginger, finely chopped
• 2 cloves of Garlic; finely crushed using a garlic press
• 2 tbsps. of Sunflower Oil

Sauce Ingredients:

• 3 tbsps. of Extra Virgin Oil
• 1 tbsp. of Clear Honey
• ¼ tsp. of Cayenne Pepper
• a pinch of Salt
• a pinch of Mixed Herbs
• 1 tsp. of Vegetable Stock Granules

Sauce Preparation:

1. In a deep bowl, combine the extra virgin oil, clear honey and cayenne pepper. Stir well.  
2. Add the salt and vegetable stock granules as additional flavours. Stir all well again.
3.  Once mixed and blended, just set it aside. 

Thrice- Cooking Procedure:

1. Wash and rinse well the fresh pork leg (if frozen, thaw your meat).
2. Prepare the chopping board and use a butcher's knife to divide the pork leg into 3 pieces. Wash again and set aside in the fridge.
3. Prepare your electric FOOD STEAMER and fill the boiler pan/base with water up to its maximum water level.
4. Lay the pieces of pork leg into the rice bowl and then, place it in the steaming barrel/tray (if in case the rice bowl cannot accommodate all of the pieces, use another steaming tray. Just make sure that the piece of meat is placed in the centre so when it's steaming, the dripping juice will funnel down into the rice bowl underneath).
5. Cover, turn on the food steamer and set its timer at 40-60 minutes. Check every 20-30 minutes with the intention of turning each over. Alert your senses apart from maintaining the water level of its base.
6. While waiting, chop the ginger and crush the garlic. Additionally, formulate and make your homemade glazed sauce as well.
7. Prepare your cooking dish and scatter evenly on its base the chopped/crushed main ingredients. Then, seal it by distributing on top the sunflower oil.
8. Ten minutes before the steaming ends, preheat the oven to 160ºC under BAKE MODE (electric).
9. When the pieces of pork leg have been steamed, remove them out of the rice bowl and place them one by one over the arranged ingredients in the cooking dish.
10. Using a silicone pastry brush, coat and cover the pieces all over with the prepared homemade glazed sauce.
11. Subsequently, cover-up your cooking dish with a sheet of foil and seal it by twisting its end sides.
12. Place it in the preheated oven, then bake for 40 minutes. In 20-minute time, turn over and glaze the pieces with the remaining sauce and its own extracted piping hot succulent juice. Be careful not to burn yourself!
13. Once baked, remove the foil and bring the meat to GRILL MODE. I have been using a double-oven cooker with grill for the past months. Thus, when it was time for me to grill the pieces I turned on the grill and set its degree temperature to 3 out of 4 levels.
14. Grill them for 30 minutes and carefully turning over every 15 minutes. If you can spoon-out its extracted juice without burning yourself, do it and spread all over the pieces.
15. Once crispy grilled, take your cooking dish out of the grill. If possible, spoon & glaze again over the pieces its flavoursome jelly-like juice.
16. Leave it to cool down for 3 minutes before cutting the pieces into less choking portions. Alternatively, dish them out of the cooking dish and serve the way they are on the table for you and your 2 more family members to devour.

The benefit of using an electric food steamer in order to tenderise the meat is that it is far better than traditionally boiling it in a saucepan. Why is that? It creates a succulent meat with sitting duck consistency particularly the fat and skin. Moreover, it yields a gelatinous syrup which can be used either as the luscious final liquid for cooking rice or as a savoury broth ingredient for the gravy sauce.

The next time you have plenty of time, try cooking meat this way and who knows, your evasive granny would appreciate its succulence as well!

QUEEN VICTORIA'S BAKED ADOBO

 by: MisS VictoriA DaviD

Adobo is a very popular Filipino cuisine, which involved stewing with vinegar. In the late 1500s and early 1600s, the Republic of the Philippines was colonised by the Spanish, who encountered an indigenous cooking process, which they then referred to as 'adobo'. A Spanish word for seasoning or marinade.

This is a meal that uses sauce and seasoning on meats. The common way of cooking this recipe is to fry the meat first in oil and add the sauce mixture afterwards.

In this recipe, I grilled the meat and then, baked it in the oven! !

Main Ingredients:

• 3-4 pork chops
• a dash of salt & pepper Grilling

Sauce Ingredients:

• 4 tbsps. of Soy Sauce
• 2 tbsps. of Wine Vinegar
• 2 tsps. of Worcestershire Sauce
• 1 ½ tbsps. of Extra Virgin Oil
• 1 teaspoonful of ground pepper
• ¼ tsp. of cayenne pepper
• vegetable stock granules to taste
• a pinch of mixed herbs
• 1 medium-sized onion, cut into 4 (separate each layer)
• 2 cloves of garlic, crashed
• 2 medium- sized potatoes, peeled and cut into 4 

Sauce Preparation and Cooking:

1. In a bowl, mix the soy sauce, wine vinegar, worcestershire sauce and extra virgin oil until well blended.
2. Add the ground pepper, cayenne pepper and vegetable stock granules that serve as additional flavours.
3. Sprinkle the mixed herbs in the mixture. Mix all until well combined.
4. Cook the mixture in a saucepan on a moderate flame for 2 minutes. Stirring occasionally.
5. Add the garlic, onion and the potatoes.
6. Cook again for another 2-3 minutes.
7. Cover the grilled meat with the sauce mixture.

Grilling and Baking Procedure:

1. Thaw your meat, if needed.
2. Preheat the grill to 110ºC.
3. Using your chopping board, place the meat on it and rub it with salt and pepper.
4. Prepare a cooking dish (Pyrex-glass cooking dish is good), grease it with oil and lay the prepared meat on it.
5. Place it under the grill for 30 minutes. Turn it over every 15 minutes to grill the other side. While waiting for the meat, prepare the 'sauce mixture' below.
6. Once the meat is grilled and both sides are cooked, remove from the grill.
7. Pour the sauce mixture evenly over the meat.
8. Place it in the oven and BAKE for 10-15 minutes. Adjust the heat to 90ºC.
9. Once cooked, dish it out of the pyrex-glass and you can use either your choice of traditional food serving bowl or the tomfoolery saucepan to present it on the table.

SHE CHOSE THE SMALLEST: CÈLINE NANO LUGGAGE TOTE IN VERMILION

 by: MisS VictoriA DaviD

She has been thinking as to what will be her next and hopefully, the last pretty penny bag to acquire. She knew there were a few distinctive fashion brand names clouded in her senses but she was realistic enough to know how exorbitant they would be. The highly excessive list prices were indeed outside her authority and could lead her to an overdraft.

Her quixotic wish list deterred and the murkiness in her mind became sensibly clear. Whitherly, it prospected to two middle-of-the-road and prudent choices...

The first preference of hers was, the Yves Saint Laurent's Classic Large College Bag in Dark Red Matellasse Leather. A classic monogram bag which has an interlocking YSL signature buckle closure; top handle metal chain and a leather removable shoulder strap. In truth, she watched a few free videos of this bag on the web in which it was even compared to a very known luxury timeless jumbo handbag. Her attention was transfixed and more so, when the suggested retail price for YSL Bag was less than half of the jumbo handbag price. Plainly, it wasn't the price that made it attractive for her as the commodious space was mostly the substantial wow element.

The second next in order was one of the three (now five) structured sizes iconic luggage tote by the industry heavyweight, Phoebe Philo, when he revitalised Céline in 2010. A company for fashion luxury goods that was acquired for 2.6 billion by a French multinational luxury European company, better know as LVMH (LVMH Moët Hennessy Louis Vuitton SE), back in 1996. So much about the volte-face quick facts and more so about her second cup of tea. It's the smallest amongst sizes with an incredibly soft goat leather material named Céline Nano Luggage Tote in Vermilion.

The Céline Nano became her hand-picked choice despite the fact that YSL Classic Large College Bag was in the same price range, too. While she was passionately thinking, the image of her very own Mulberry Medium Lily Scarlet came to mind from time to time. Its because, in her opinion, the dimensions and most of the essential features of Mulberry and YSL weren't end of rainbow different.

She chose the smallest Céline Luggage Tote which has a very rare bicolour combinations...

The leather dual-rolled carry handles are incrust in a chocolate brown shade and the colour continues as embellishment for the bag's entire calfskin trimming. This practical- sized bag has been designed with the perpetual exterior front zipped pocket and a useful leather sunglasses tab at the back. Sadly, the outer front zipped pocket can only accommodate calling cards for clandestine admirers because of its peewee dimensions. What a saucy ink-and-paper “acquaintance card” doodad!

What she appreciates more about Céline Nano is the optional removable vermilion shoulder strap with gold metal trigger swivel hooks. The free will of wearing it as cross body by attaching the gold metal hooks onto the fastened gold D ring connection buckles (both winged sides of the bag) is undeniably framed it to be more than just a hand carry bag! 

 

Unlike her Céline Mini Luggage Tote, Nano has no four protective studs at the bottom; no leather tab and no press button on the left winged side of the bag for the top tape zipper extension. The top zipper closure secures all her essentials when away on a lovely day or a night out affair. Moreover, it opens to an ample interior of chocolate brown lambskin lining with durable panel leather bottom which holds the shape of the bag and a suited flat pocket perfect either for credit/debit cards, cellphone or oyster card.

After purchasing Céline's smallest iconic luggage tote, she thought it would dissatisfy her. Nonetheless, it was just her qualm which was obliterated when she paired it to her Céline Multicolour Luggage Calfskin Leather Tote Mini. It was exactly the miniature version with a sigh in her mind, “Wish it has incrust with the same sensational colour combinations!”.

The Celine's Nano Luggage Tote in Vermilion and Chocolate Brown Dual-Rolled Carry Handles with Gold Heat Stamped Logo was Miss Victoria David's realistic 33rd post-birthday present for herself!

QUIDNUNC QUEEN VICTORIA PICTURES

 by: MisS VictoriA DaviD

The use of a DSLR (Digital Single Lens Reflex) camera is new to me and my passion for photography brought me to like and learn its own advanced technicalities. I would be called a novice but taking pictures has been my passion for years. 

My name is Queen Victoria and I welcome you to my newly created page on Facebook.

QuidnuncQueenVictoriaPICTURES

My intention is to show you my proficiency in photography as a fascinated amateur in which I will also issue quality raw photos and their edited images. 

Once again, welcome to QunidnuncQueenVictoria PHOTOGRAPHY and I'm hoping for your full support and interest same as you conveyed in my published essays here.

QUEEN VICTORIA'S HOME-MADE GREETING CARDS

 by: MisS VictoriA DaviD

Sending greetings cards via the post is a traditional and very useful way of communicating with loved ones to convey our feelings. We love to celebrate birthdays and anniversaries etc. as these are such important events in our life’s journey. We used to buy cards in bookstores or in the school-supply section of the shopping mall for that special card.

Nowadays, with the invention of the computer and the ubiquitous availability of the internet we can make our own greeting cards with our own special touch. We are all artists now! Thanks to Bill Gates.

It is easy to personalise a greeting card at home using the internet, a printer and photo paper/special paper: (The following procedure below is mainly for OpenOffice.org Writer.Ink, however it can be applied using the same sequence for Microsoft Office 2007).

1. Go to the web search engine of your Internet Explorer or Mozilla Firefox and type-in “occasion + picture”. Once you have chosen a picture, just press the right side of your mouse and click the “save image as” that will take you to a destination link i.e. desktop, document, picture etc. and if possible, rename the picture before saving it.
2. Open the OpenOffice.org Writer on your desktop and search for “Format” and click “Page”. The page consists of three columns namely: Paper format, Margins and Layout setting. Go to “Margins”, change all the margin values to “1” (from top-bottom and from left-right) and choose either portrait or landscape orientation for your card(s). And then, go to “Paper format” to change the preferred paper size and don’t forget to write down the measurement of your paper’s width and height. Click “OK” button to save all of the changes.
3. Look for the tab “Insert” located on the top-left portion of your OpenOffice.orgWriter and go to “Picture” and click “From File” to search for the saved picture (refer to step 1). Click “Open” to transfer the picture in your OpenOffice.
4. Using your mouse, point the cursor at the picture and then, do a double press and click, “Wrap”. Go to "Settings" and select “Through” so that you can move the picture from left to right if you select landscape or from top to bottom if you set-up your paper as portrait. There is an instance that the size of the picture is larger than the size of the paper and in this case, adjusts the picture until it fits to the paper. Click “OK” button to save all of the changes.
5. As we are making a folded card we need to find the center of the paper so you know where to place the fold and the picture as well.
6. The “Page” from the Format is a great help in calculating the center of the paper as it contains the “Margins” and the “Paper’s width and height” measurements.
7. If you have calculated the center of the paper, adjust the picture in your Word document until it gets to the boundary of the center. Once it is accurately moved, adjust again the top (crosswise folding) or the left-side (lengthwise folding) for an extra space.
8. To add words and make it a much more personalised card, click "Show Draw Functions" located at the top-left and resembled like a pencil. Once clicked, a bar with choices will appear at the bottom-left of the OpenOffice and choose "Fontwork Gallery". If you have selected your own style just click “OK” button to see the options for "Fontwork".
9. Point the cursor of your mouse to the personalised greetings, then press the right side of your mouse and click “Wrap” that will show 7 choices and just select “Wrap Through”.
10. You can use your mouse or the cursors in your keyboard to move the personalised greetings from one side to another. If the greetings is long enough in your card, adjust it by simply moving the cursor of your mouse to the green-shaded squares. The yellow-shaded dot’s main function is to stretch the text.
11. Turn-on your printer and place your photo paper. Just make sure that the glossy side of the photo paper is towards you.
12. Go to “File” tab again, search and click for “Print”. Once you have the “Print” interface, click “Properties” and select “Photo” as your quality image (under Advanced) and change the paper’s “Type and Size” (under Main) according to your paper. Click “OK” button to save all of the changes.
13. From your “Print” interface, go to “Pages” and type the page number of your greeting card. Click “OK” button to start the printing process of it.
14. If the finish product is printed already don’t touch the image and text to avoid damages or let it dry for 2-3minutes in a safe place.
15. Once it is totally dry, just use a scissors to cut and then, fold your paper into crosswise or like a greeting cards’ folding.

The combined power of computers and internet is not just for one good purpose- communication. It is also a tool to discover and hone the creative side of us.

QUEEN VICTORIA'S TAPIOCA SEEDS BREAKFAST

 by: MisS VictoriA DaviD

It is not just the porridge or cereals that is eaten as a breakfast meal on the table. Cooked tapioca seeds blended with basic ingredients is a palatable meal too!

Tapioca is a staple food in some regions and is used as food additives. It contains nutrients such as protein, carbohydrate, fat and fibre that are essential to our body cells and tissues development.

Ingredients:

• 7 dessert spoons of Tapioca Seeds
• 1 dessert spoon ground rice
• 2 dessert spoons of milk powder
• 1 dessert spoon mixed fruit
• 5 dried dates
• 1 dessert spoon of sunflower seeds, ground
• 1 dessert spoon of pumpkin seeds, ground
• 1 medium-sized banana, sliced
• 1 small-sized apple, sliced

Cooking Procedure:

1. Mix the Tapioca, ground rice and milk powder well in a sauce pan. Add enough water to about half an inch above the mixture.
2. Cook on a moderate heat.
3. Bring to the boil. Stirring all the time. (To avoid burning)
4. Add the mixed fruit and dates. Adjust the heat to low. Cook for 1 minute. Stirring occasionally.
5. Add the ground seeds. Mix it well. Cook it for another 90- 120 seconds on a low heat. Check the consistency and add more water, if needed.
6. Serve in bowls with the fruits on top.

QUEEN VICTORIA'S SEALED WITH A KISS CARD

by: MisS VictoriA DaviD

  

The effective way of expressing love and affection to someone is not by giving or buying expensive gifts. Wait a minute, I dont mind receiving a Chanel Large Tote Metallic Grained Calfskin Beige (just a joke!).

It is not the amount that counts inside the wrapped box however it is on how to make him/her very special in your life. Special occasions like birthdays, anniversaries and Valentine's day are such important dates in our life's journey. Do you agree? Sending romantic card(s) via post is a very useful way of showing our sincere affection. Though it is a traditional way, the significance is still very delighful! 

Nowadays, with the invention of the computer and the availability of the internet we can make our own 'sealed with a kiss' card with our own special touch at home. This method will convey that you appreciate and value him/her in your life. We don't live like immortal people, so making the best for them will not waste your golden time. You will just think of the appropriate image for a certain occasion, write a few words and print on a glossy paper. 

We don't need to buy cards in book stores as long as we have our own computers and internet connection at home. The art of personalising a card is very exciting and to send the finished one to someone will truly make his/her day special. Your effort will be appreciated and your creativity will be utilised as well. 

Make one now and give it to him/her this coming Sunday with a kiss!

QUEEN VICTORIA'S BAKED/GRILLED CHICKEN BREASTS

by: MisS VictoriA DaviD

 

I like eating flavoured meat!

Cooking food at home is my magic wand. This is one of the reasons why I don't buy processed food or indulge myself to instant products when shopping. However, it doesn't mean I dislike them!

I have eaten grilled chicken breasts that was bought and made in the supermarket, in particular, garlic grilled chicken breasts. The taste was really scrumptious!

I bought a bag of frozen chicken breasts last time and challenged myself to cook my own baked/grilled garlic chicken breasts recipe.

Ingredients:

• 2 pcs. of chicken breasts
• 3 cloves of garlic, crashed/sliced
• crashed ginger (optional) 
• 2 tbsps. of Extra Virgin oil 
• 1 tbsp. of sunflower oil
• 2 tsps. of honey
• a pinch of mixed herbs
• a pinch of salt, pepper, cayenne pepper and vegetable stock granules to taste
• 2 strands of spring onion, angled slices
• 4 cherry tomatoes, slice into 2

Sauce Preparation:

1. Mix the extra virgin oil, sunflower oil and honey in a bowl. Stir well.
2. Add the crashed ginger. Stir well again.
3. Once all mixed, just set it aside.

 

  (Baked Chicken Breasts and Grilled Chicken Breasts) 

Cooking Procedure:

1. Wash and rinse the chicken breasts (Thaw, if needed).
2. Prepare the chopping board and place the breasts on it. Use a sharp knife to scar on top and turn-over to do the same. Just set it aside.
3. Prepare your crashed/sliced garlic, then insert most of the slices in the created scars of the meat. Dont throw away the excess garlic just scatter and arrange evenly in the bottom of the pyrex glass covered with foil.
4. Rub the breasts with mixed herbs, salt, pepper, cayenne pepper and vegetable stock granules for additional flavours.
5. Prepare your cooking dish (Pyrex-glass cooking dish is good) and lay the prepared breasts in the centre to create a well balanced art. Just set it aside.
6. Gradually, pour the sauce mixture you made (Sauce preparation) and make sure it is distributed evenly over the breasts.
7. Design it with angled slices of spring onions and slices of cherry tomatoes on top (Be Imaginative!). Then, cover the pyrex either with its excess foil or its lid.
8. Place it in a safe area and marinate it for 1 hour before placing it in the oven.
9. Preheat the oven to 150ºC under bake mode (electric). 
10. Place the cooking dish (with the marinated breasts) in the preheated oven, then bake it for 30 minutes. In 15 minutes time, glaze the breasts with its own sauce and be careful not to burn yourself.
11. After that, unfold the foil or removed the lid and then, change the Bake to Grill as well as adjust the temperature down to 120ºC. 
12. Place and grill it for 30 minutes. Check it every 10 minutes and glaze the breasts using its own sauce.

This is the perfect garlic chicken breasts to be served and eaten on the table with your loving family.

QUEEN VICTORIA'S BAKED/GRILLED BONED PORK LEG

by: MisS VictoriA DaviD

 

As an old saying goes, “A way to a man’s heart is to fill his empty stomach.”

Sistahs, it is time for you to prepare your kitchen and check the needed ingredients for this scrumptiously meaty recipe. It gives a succulent cooking experience and also, warms up your kitchen in this type of weather. More importantly, it will truly indulge your man’s appetite... STOP HIS AGONY!!!

Ingredients:

• Boned Pork Leg 
• 3 cloves of garlic; crashed/sliced
• ginger; crashed/sliced
• mixed herbs
• 2 tbsps. of Extra Virgin Olive Oil
• 1 tbsp. of Sunflower Oil
• 1 tbsp. of Lemon juice
• 1 tbsp. of Worcester sauce
• salt, pepper, cayenne pepper and vegetable stock granules to taste
•  1 medium cooking onion; slice into 4 and separate each layer 
• 4 medium-sized mushrooms; cut each into 2 

Cooking Procedure:

1. Thaw your meat, if needed.
2. Prepare the chopping board and place your meat on it. Use a sharp knife to scar on top and turn-over to do the same. Just set it aside.
3. Prepare your crashed/sliced garlic and ginger, then insert most of the slices in the created scars of the meat. Dont throw away the excess garlic and ginger, just scatter and arrange evenly in the bottom of the pyrex glass.
4. Rub the whole meat with mixed herbs. 
5. Prepare your cooking dish (Pyrex-glass cooking dish is good) and lay the prepared meat in the centre to create an art. Just set it aside.
6. Mix and whisk the Extra Virgin Olive Oil, Sunflower Oil, Lemon juice and Worcester sauce in a bowl. After that, add the condiments for additional flavours and make sure they are all well blended.
7. Gradually, pour the mixture you made from cooking procedure 6. Just make sure it is distributed evenly over the meat.
8. Design it with layers of onions and slices of mushrooms around it (Be Imaginative!) Then, cover the pyrex either with foil or its lid.
9. Place it in a safe area and marinate it for 1 hour before placing it in the oven.
10. Preheat the oven to 150ºC under bake mode (electric). 
11. Place the cooking dish (with the marinated meat) in the preheated oven, then bake it for 30 minutes. In 15 minutes time, glaze the meat with its own sauce and turn it over for the other side to be soaked in its sauce, too. 
12. After that, remove the foil or lid and change the Bake to Grill as well as adjust the temperature down to 120ºC. 
13. Place and grill it for 30 minutes. Check it every 10 minutes and glaze the meat using its own sauce.

Eat it with joy in your heart and share your dish with loved-ones as the scrumptiousness will be revealed when all are together around the table.

I miss my loving Tatay because of this Filipino inspired cuisine of mine.

QUEEN VICTORIA'S COST-EFFECTIVE FACIAL COSMETICS

by: MisS VictoriA DaviD

I don't wear layers of make-up... 

In the old days, women pinched their cheeks to make it radiantly rosy and/or bit their lips to make it a kissably red shade and make it irresistibly soft. Those were the frequent D.I.Y (Do-it-yourself) practices by women who loved their innocent beauty to be lasciviously admired by handsome and well-off gentlemen in society. They were also fond of unfurling their big hand painted fans to dissimulate their impeccability as well as to giggle and cackle! 

We have different perceptions when appreciating our appearance. Thus, we have unique approaches in making ourselves elegant, alluring and very beautiful to others or for our own selves. Women have been using cosmetics for years to enhance their physical features or add more colours. It is either with the use of sponges, brushes or the fingertips, especially on the face. That is why, cosmetics on the market are in different varieties, forms and types. Like for example, foundation, concealer, lipstick, lip balm etc. which are identified as facial cosmetics. 

I love nature reserves like woods, country walks etc. and also, the man made structures like buildings, bridges etc. which are analogous to how I can appreciate and enjoy beauty in a broader sense. 

When I can bear going out without make-up, I try to keep my face natural as it could be like a kempt nature reserved. What I mean is, not as wild as the jungle where wildlife live! In addition to that, I always make sure to wash my face in the morning; comb my slightly interlaced hair; dress up glamorously and spray my favourite Eau de parfums all over me. Can you now smell my sweet scent? Wait, moisturiser has always been part of my natural look as it protects my skin from bad elements and rehydrates to boot!

 

Without further ado, dear ladies and gentlemen, I present to you my list of cost-effective facial cosmetics and their beauty purposes...

I have been using BIO OIL for years as my moisturiser aside from Nivea cream I only use at night. It is a skincare oil which helps in improving uneven skin tone and is effective as an anti-ageing as well as rehydrating the skin. I apply this skincare oil into my skin and leave it for 1 minute to be absorbed before applying my liquid foundation...

A minute after, NYC SKIN MATCHING ILLUMINIZER melded into my skin, from forehead up to my neck. It was like smoothly massaging my face and neck so it would blend well with my skin tone. I tried a few brands before even the expensive ones but always come back to this one. That is why, I have another 3 unopened in my drawer...

I leave the liquid foundation for 50 seconds before applying this NYC BIG BOLD METROPOLITAN BRONZING POWDER using a ROUND FOUNDATION SPONGE. Personally speaking, these two are simply inseparable. I don't scrape/rub the sponge into the powder like most of us will do. I only dab it or shall I say, I would place the sponge over the powder and squeeze it using its lid. It's because I just want to make it neutral which will ultimately blend with my natural skin tone. What's good about this is, it always gives my skin shimmering and glowing aftereffects...

My face is more or less ready. Am I pretty, now? LOL! I do use these two shades of AUTOMATIC WATERPROOF EYELINERS but prefer more the black. It makes my lower eyelids dramatic like Tutankhamun's fierce eyes. However, I don't draw too much of it and afterwards, I let it dry first before cleaning the edges with a cotton bud... 

My eyes are the windows to my soul and I make more emphasis of them by embellishing my eyelashes with LP BLACK LONG LASH MASCARA (right). It makes my eyes dramatic and blithesome but not ornery. The smudge proof and waterproof factors of this mascara make my eyelashes stay soft and lush-looking the whole day. You might like to try also RIMMEL EXTRA SUPER LASH BLACK MASCARA apart from this one. Furthermore, don't throw away your soon to be emptied mascara (left) as you can still use its content to either spruce up or deepen the prominence of your eyebrows... 

  

My mascara has settled after a minute of leaving it on my eyelashes. After that, I fluffed on enough VEIL DUSK FINISHING POWDER all over my face and neck with the used of a POWDER BRUSH. Then, dabbed off any excess powder a after a few minutes of leaving it. This powder is unperfumed which is allergy free-use and is also waterproof which will protect the underlying make-up and last all day...

Wait, I'm not finish yet my dear good and beautiful ladies... Patience, please? 

I always used these two, MUA MOSAIC POWDER ENGLISH ROSE and BODY KABUKI BRUSH, as for the finishing touch on my face. I swirled the brush in the powder with fusion of colours to add a flush of pinkness in my complexion. Hmmmmmp... I'm radiantly rosy and who will say no to blushing pink? LOL!

Was it the finishing touch? Yes, for may face but not to my overall appearance. The ultimate touch is to have a kissable lips which might tempt men to kiss my sexually pout lips. Am I right, guys? It sometimes slips my mind to paint my lips either in FRUITY SHINE CHERRY LIP BALM by NIVEA or in subtle PURE COLOR ROSE PETAL CRYSTAL CREME LIPSTICK by ESTEE LAUDER. I'm just another human being who is very far from being perfect, but most of the times I'm very happy going out without a shade of lip balm or lipstick.

We have our own ways of making ourselves pretty and prettier, when we are out and about. It doesn't matter whether you are wearing make-up or just happy being natural. Am I right? What we have to bear in mind is that, self confidence plays a big role in our lives and always yields favourable impressions and responses from others. Therefore, to be dignified and beautiful we must have enough self esteem so we don’t feel inferior in society, with or without facial cosmetics on.

QUEEN VICTORIA'S MUSSEL MEAT PASTA SAUCE

by: MisS VictoriA DaviD

There are instant pasta sauce that are easy to prepare, if wanted. They are usually available in supermarkets either in canned or in bottled containers.

Most children will like spaghetti if the sauce is tasty and sweet. Am I right my dear mga pamangkin (nephews/nieces) and apo (grandchildren)?

This sauce is mixed with vegetables that add sweetness to the usual ingredients, which will please children's taste buds. It also goes further!

Ingredients:

• 400 grams of mussel meat
• 1 medium-sized onions, finely chopped
• 1 medium-sized bell pepper (red/yellow), finely chopped 
• 3 cloves of garlic, crashed and choppped
• a pinch of mixed herbs and 1 teaspoonful of basil
• 1 large-sized carrot (Organic is the best), grated
• 1 canned of chopped tomato
• 1 beef stock cube
• salt and pepper to taste
• 1 tsp. of mustard sauce
• a good squeezed of Tomato Purée or Paste
• sliced raw spring onions/parsley 

 Cooking Procedure:

1. Fry the mussel meat on a moderate flame for 10 minutes or until golden brown. Stirring occasionally.
2. When the meat is cooked, place it into a bowl and set aside.
3. Fry the onion on a moderate flame for 5 minutes or until it is translucent in colour. Place it on top of the meat. Just set aside the 3 of them.
4. Fry the garlic on a moderate flame for a few moments. Add the fried onion, cooked meat, bell pepper and sprinkle some mixed herbs and basil. Stir and mix all well.
5. Add the grated carrot and the canned chopped tomato. Stir and cover for 5 minutes.
6. On a low flame, add the beef stock cube, salt and pepper in the mixture. Leave it for another 3 minutes.
7. Stir everything well in the pan before adding the mustard sauce. Stir again and mix all of the ingredients well. Cover for 5 minute (on a low flame).
8. Add the tomato purée and basil. Mix all well again.
9. Cover and simmer it for a minimum of 8-10 minutes on a low flame, to bring out the flavours.
10.  Garnish it with sliced raw spring onions or parsley before serving (optional).

Enjoy the flavour of heart of the sea with your cooked organic pasta!

*Try minced lamb for a tasty change

QUEEN VICTORIA'S BAKED BATTERED AUBERGINE

by: MisS VictoriA DaviD

It was surprisingly tasty...

A soft bulbous shiny purple or white skin that varies in different sizes. Don't be too green as I am talking about a commonly used nightshade vegetable.

Aubergine or in some countries known as eggplant is a nightshade plant closely related to tomato and potato. It is a delicate perennial (more than 2 years) plant that grows in temperate climates of China, India, Egypt, Turkey and Indonesia.

Ingredients:

• 1 medium-sized aubergine
• 2 cloves of garlic, crashed and finely chopped
• 1 small-sized onion, finely chopped
• a dash of mixed herbs
• 2 medium-sized eggs, beaten 
• salt, pepper and vegetable stock granules to taste
• 2 tbsps. of Extra Virgin oil

The aubergine was burntly- grilled that made it easier for me to tear-off its skin and also it cooked some of its pulp. After I have scraped its burnt skin, I divided it into two and crashed each pulp (the size of United Kingdom's aubergine is four times bigger than in Asia) using a fork.

 

Baking Procedure:

1. Pre-heat the oven to 150ºC (electric) and then, dazzle the oil into the pyrex glass to cover the bottom .
2. Prepare you marinating mixture by whisking and mixing up together the following ingredients. Such as cloves of garlic, finely choppped onion, mixed herbs, 2 eggs and the condiments.
3. Place the pyrex glass inside the pre-heated oven for 10-12 minutes. 
4. While waiting, pour and coat your prepared aubergines with the egg batter mixture in step 2. This is the marinating time!
5. Take-out the pre-heated pyrex glass in the oven and then, lay and arrange your marinated aubergines. Be careful not to touch the surface of the pyrex glass as it will be sizzling hot (NOTA BENE!).
6.  Place it back in the oven and bake it for 20-25 minutes or until golden brown. Check it every 10-12 minutes or adjust the temperature, if necessary and to avoid burnt food!

*Photo courtesy of topfoodfacts.com