Friday, February 20, 2009

Fabulous Friday

Well here we are again, another Fabulous Friday has come upon us!

Another element of being fabulous is not limiting yourself and not getting settled into the "comfort zone". Wikipedia defines the comfort zone as: "A comfort zone denotes the limited set of behaviors and environments that a person can engage in without becoming anxious." It is our "boundaries", if you will, or our "box". In my opinion, there is nothing wrong with boundaries and living in the box, myself I do much better when I stay in the box consistently instead of living outside the box in a chaotic existence that I naturally gravitate to. The problem is that it is all too easy to get settled into your routine and get so set in your "box" that you can't see out beyond the box. Doing the same things day in, day out kind of lulls you into an inertia state, a monotony. You tend to go on "auto-pilot" and run the risk of becoming numb to life around you. That is where you do not want to be for very long. Life is beautiful, inspiring, there is so much around us to feed on and enjoy and use to make us who we are. Try new things. Take a different route. Sit in a different area at lunch, anything to inspire change and creativity and add a little spice to your life : ) Embrace life for what it gives you and don't be afraid to be fabulous!

Here are a few things that I think are fabulous this Friday:

This Sunday is the Oscars, for those of you that are into movies, as I am. Here is a great article I found about having a "Hollywood Glam" theme Oscar Party

Let me just say, if I had the room, I would so love to put this in my "boudoir" : )
It would definitely help you get into the "fabulous" frame of mind.

This is my new book I am waiting to read!

And for a fabulous way to start your day-
courtesy of Chocolate and


- 250 g (2 C) flour
- 3 eggs
- 1/4 L (1 C) milk
- 100 g (1/3 C) sugar
- 2 tsp vanilla sugar or vanilla extract
- 2 Tbsp vegetable oil
- 2 Tbsp rum (optional)
- 1/4 L (1 C) still mineral water
- butter for cooking, and an assortment of toppings

In a large mixing-bowl, roughly combine the flour and eggs. Whisk in the milk, adding it slowly to avoid lumps. Add in the sugar, vanilla, oil and rum (if using), and whisk to combine thoroughly. Whisk in the water. Cover with plastic wrap and refrigerate for at least two hours, preferably overnight.

Take the bowl of batter out of the fridge, and give it a whisk to "revive" it. Put a thick-bottomed, low-rimmed frying pan over high heat. Wait until it gets very hot (hot enough to make a drop of water sizzle). Melt a dab of butter in it, and spread the butter evenly in the pan with a wadded paper towel (watch your fingers).

Ladle a little batter in the pan (just enough to cover the pan thinly, we are not making pancakes here), and move the pan around so the batter forms an even disk. Wait until the edges of the crêpe start to pull slightly away from the sides of the pan, peek underneath, and flip the crêpe with a spatula when it is nice and golden. Cook for a few more seconds (the second side cooks much faster) and serve immediately, topped/stuffed/rolled/spread with the sweet condiment of your choice.

(This recipe can be used for savory crêpes also -- just hold the sugar, vanilla and rum.)

Have a terrific Fabulous Friday!

No comments: