I love skater dresses yet for some reason I never brought one for myself until now. For my 27th birthday, my delightful husband took me to one of the best restaurants I have ever been to, Sushi Samba. Based on the 38th floor of the Heron tower, it has the most exquisite view and great service. I love sushi and if you do, I would recommend this place very highly. They pampered us a lot with a lot of compliments, birthday and anniversary wishes (yes we celebrated 5 years of togetherness).
Like any girl would, I went shopping for a dress for this ceremonious occasion and instantly fell in love with this skater dress from Select. I love how it accentuates your assets and curves which is a blessing for a petite person like myself. I especially love the back of the dress.
London was very windy and the dress kept blowing up and so we brought this cardigan from GAP on the way to Ronnie Scott’s after our delicious meal. The dress was on sale for £15 and I call it a super bargain!
By far the best date night ever!
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So last week, Nethergong Nurseries sent me this amazing summer vegetable called Kohlrabi. It is one of those vegetables that you won’t find in the supermarkets easily and so if you are a supermarket junkie (which I was until I found the veggie box), you wouldn’t know what to do with this amazing vegetable.
Kohlrabi is great either cooked in curries or stir-fry or raw in salads or sandwiches. It has a texture of radish, fresh, juicy and crunchy. Both the stem and the bulb is edible and they have a sweet taste with some kick like that of a radish to it.
Because Kohlrabi is similar to cabbage and broccoli, I decided to toss them together in a healthy stir-fry and served it with some white rice and pan fried salmon fillets. Here is the recipe:
1 whole broccoli, cut into florets
1 whole kohlrabi, sliced
2-3 carrots, sliced
1 large onion, sliced
4-5 cloves of garlic, chopped
2 inches of ginger, julienne
2-3 tsp soy sauce
handful of chopped spring onions
salt to taste
sprinkle of chilli flakes
Heat oil in the pan. Saute garlic, ginger and onion until translucent. Add broccoli and kohlrabi along with carrots. Fry them for 5 minutes and then add soy sauce, salt, honey & chilli flakes. Cook on slow flame until the vegetables are tender. Do not overcook. Make sure the vegetables have a bite to it. Last but not the least sprinkle some spring onions.
Garnish with some sesame seeds. Voila! Serve hot.