Mimi Plange is an architect turned fashion designer. These fashions represent her 5th year collection.
Sep13
Tag Archives: Writers
Sep11
New York Fashion Week and My Birthday!
On Wednesday, we arrived in New York, another town where I have lived and miss more than I can say. As part of my birthday week, some friends decided to help me take my town back. My birthday is 9/11 and I have not visited New York on my birthday since the day became something else here. Since Fashion Week falls during my birthday celebration, the timing just seemed right.
At An American in Paris on Broadway. Simply awesome!!
Sep6
Sunday Reflections
BIRTHDAY WEEK 2015!!!
I am eagerly looking to the week ahead, another birthday for TenaciousM!! Happy Sunday and stay tuned… the best is yet to come!
Sep3
The Quiet Joy of Mindfulness
Ahhh, lest we forget. Here’s a voice for reason in our often crazy, stressful lives.
Every day we have so many things to do and so many tasks and goals to complete that it can be difficult to be mindful, to be aware of what we are doing and how we are doing it, to be present and awake, to attend to our own existence, to let ourselves be enveloped by the here, by the now, by the moment we are living in, which is the most valuable thing we can ever have. But being mindful is essential to reaching the depths of who we are.
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Sep1
Chocolate Biscuit Cake
How did I miss this chocolate gem for so long? You can create it in variations as well. You can replace the pistachios with pecans, toasted almonds or macadamia nuts. You can replace the figs with raisins, sultanas or dried cherries. Keeps for up 2 weeks, although it seldom lasts that long, once people know that it is there!
Ingredients
For the cake:
12 ounces butter (3 sticks)
3/4 cup golden syrup
2/3 cup unsweetened cocoa powder
2/3 cup cup dark chocolate
1 teaspoon pure vanilla extract
1/2 cup pistachios
1/2 cup packed soft, plump dried figs
1 pound ‘McVities’ biscuits
To Decorate:
2 cups dark chocolate
2/3 cup white chocolate
Selection of small chocolate sticks and dark and white ‘Maltesers’ or ‘Whoppers’
Special equipment:
One 8-inch round or square cake tin or flan ring, or one 8-inch x 3 1/4-inch loaf tin
Directions
1. Melt the butter with the golden syrup in a heavy based pan. Do not let it boil. Remove from the heat and add the cocoa powder, dark chocolate and vanilla. Stir until you have a very smooth, glossy mixture.
2.Slice the figs and crush the biscuits. Add the pistachios, figs and crushed biscuits to the chocolate mixture and mix well.
3. Line the base and sides of your chosen shape of cake tin with baking parchment or plastic wrap. Place the mixture into the tin and press it down well into the corners. Leave to cool thoroughly at room temperature before covering and chilling in the fridge. It will take about 2 hours to set completely firm.
4. When set, remove from the tin and place it on a cooling rack. Melt the dark chocolate and white chocolate separately. Spread the dark chocolate all over the cake.
5. Decorate with the Maltesers before the chocolate sets, so that they stick to the cake. Position chocolate sticks as desired and drizzle with the white chocolate. Store in an airtight container in the fridge.
Aug30
Sunday Reflections
Have an amazing Sunday and awesome week! Blessing #friendsofTenaciousM!
Aug29
Chocolate Sugar Cookies
Chocolate Sugar Cookies-so simple yet so good! Enjoy!!
Ingredients
1 cup butter, softened
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
3/4 cup cocoa powder
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup granulated sugar for rolling
Directions
1. Cream together butter and brown sugar with a mixer until fluffy, about 5 minutes.
2. Add in eggs, one at a time, mixing after each addition, and then vanilla.
3. Combine cocoa powder, flour, baking soda and salt. Slowly add flour mixture to butter mixture. Mix well.
4. Refrigerate dough for one hour.
5. Using a cookie scoop, scoop dough and place into granulated sugar, roll around to coat. Place sugar coated dough on lightly greased or parchment lined baking sheet, space cookies 2 inches apart. Bake in a preheated 350 degree oven for 9-10 minutes.
6. Let cookies cool on baking sheet for 10 minutes before removing to racks to cool completely. Store in an airtight container.
Aug26
Eloisa’s Restaurant in Santa Fe, New Mexico
For a work assignment, I visited Santa Fe, New Mexico to prepare for a sponsorship with the Indian Market. An amazing find was Eloisa’s, a new restaurant at the Drury Hotel. From the roof top bar overlooking the great panoramic that is Santa Fe, to the excellent meal which was art on a plate. If you are ever in the area, be sure to stop by!
Aug16
Sunday Reflections
Have an amazing Sunday #friendsofTenaciousM. The best is yet to come!!
Aug15
Lunch Lady Brownies
Brownies are always a good choice, add frosting on top and it’s almost a cake but less (almost no) crumbs. Perfect! These brownies are so moist and rich, and did I mention really good?
Ingredients
1 cup butter, melted
1/2 cup cocoa
2 cups all purpose flour
2 cups sugar
4 eggs
1 tablespoon vanilla
frosting
1/4 cup butter, softened
1/4 cup milk
1/4 cup cocoa
3 cups powdered sugar
1/4 teaspoon salt
Directions
1. Preheat oven to 350 degrees, grease a 9×13 pan and set aside.
2. In a mixing bowl, combine butter, cocoa and sugar. Mix in flour and beat well. Add in eggs and vanilla, mix just to combine.
3. Spread batter in prepared pan. Batter will be thick so you’ll have to use a spatula to make sure you get to your corners.
4. Bake for 22-25 minutes until toothpick inserted in center comes out clean. Frost while still warm.
5. For frosting, sift together sugar, cocoa and salt. Cream butter in mixing bowl. Gradually add in sugar to butter, alternating with milk. Mix until creamy. Spread over warm brownies.
Egos & Buffaloes 