BIC Soleil have launched a new campaign called 'Just Live', surrounding four new razors with Shaver grip technology all aimed at different styles of shaving.
I've often had people stare aghast at my hands when I grip pens (apparently 'normal people' use their index fingers whereas I use my trusty 'claw' grip), so happily BIC have created a range to suit more 'unique cases' like me as well as the more eloquent of shavers. I'm quite pleased to hear that the emphasis is on grip too, being that I was forever put off more flimsy disposables after slicing into the top of my thumbs during a routine leg shave one morning. Needless to say, it hurt.
BIC have teamed up with body language expert Dr Jane McCartney to tell you how the way you shave reflects your personality. Apparently my long-studied techique of resting the handle in the palm of my hand 'allows me to shave quickly and efficiently and reflects my direct, driven and pragmatic approach', with the razor most suiting me being the generously sized Bella (see above). To find out more about each product, including which shaver could suit you and the way you defuzz, head to the Just Live Facebook Page.
Of course, a promotion wouldn't be a promotion these days without the giveaways, and BIC are getting chatty with their customers over on their Twitter and Facebook accounts, giving away goodies for ten weeks (including Benefit vouchers) and a cash prize to top off their season of giveaways. The Competition can be entered here using the simple entry form.
To enforce the idea that BIC Soleil can help you to 'just live' by getting you feeling glam in a few strokes of a razor (my Saturday morning routine is pretty much centred around my shower), BIC has recruited bloggers such as Lauren Loves and Blah Blah Becky to dispense their tips for getting ready for a stress-free Christmas. They've also teamed up with Dorothy Perkins, fashion stylist Hannah Hughes, hairdresser Andrew Barton and make up artist Alana Phillips to give you top style and beauty tips to accompany your silky holiday pins.
Oh yes, and before I forget, they've also asked me too! So keep your eyes peeled to the Facebook page where my tips on feeling confident in the kitchen on Christmas Day – and the traditions and recipes I employ to keep myself feeling festive.
This is a sponsored post, but don't worry – if I don't like it, I won't write about it.
Viral video by ebuzzing
I was recently sent this fish pie recipe by one of the listeners of my Amazing Radio show.
I decided to have a go at the recipe, (which was rather adventurous for my usually fish-adverse culinary habits), but gave it a bit of a twist by exchanging and/or omitting a few of the ingredients.
Here’s what you’ll need:
500g white fish (I used pollock), 2 hardboiled eggs, couple handfuls of frozen peas (defrosted), sachet of cheese sauce (powder mix), couple cloves of garlic, couple of bay leaves, 300g milk (plus a dash more for mashing), 800g sweet potatoes, salt and pepper for seasoning.
Gently simmer chopped garlic, bay leaves, 300ml milk and the fish in a large pan for 15mins. Add a knob of butter if desired
Strain out the milk mixture and keep handy. Break fish into small pieces once cool enough to handle. Remove the bay leaves.
Mix the cheese sauce sachet with the milk mixture before adding in the fish, peas and chopped hardboiled eggs and pouring into a dish for baking. Season with salt and pepper
Peel, chop and boil sweet potatoes for 15 minutes before mashing with a dash of milk
Top the baking dish and mix with the sweet potato mash. Sprinkle on a little cheese if desired and season with salt and pepper
Bake in a preheated oven for 180 degrees for 40 minutes or until suitably golden
..And then Serve! (I’m rubbish at final serving pictures). I’d recommend serving with a side of steamed broccoli and spinach.
Thanks to Ade for the original recipe!
I’m obsessed with chocolate raisins…
I had intended on making a reliably delicious double chocolate cheesecake for Sunday dinner but disaster struck when the dark chocolate burned in the microwave… I decided to ‘change things up’ a bit by adding a couple of handfuls of raisins and giving the cake an extra chocolate kick with a layer of cocoa dusting.
So here’s some easy step-by-step instructions incase you fancy treating yourself sometime soon! You will need a packet of digestive biscuits, 300g chocolate, cocoa powder (for dusting), a couple of handfuls of raisins, 200g mascapone cheese, 300g cream cheese and butter.
Take one happy assistant and ask him to crush 175g of digestive biccies
Melt 50g of butter and mix with the finely crushed biscuit crumbs
Push the biscuit and butter mix into a loose-bottomed cake tin
Mix 300g cream cheese with 200g mascapone cheese
Gently melt 300g milk chocolate over a pan of simmering water
Mix the melted chocolate with the creamy cheese mixture
Add a couple of handfulls of raisins
Top the biscuit base with the chocolate mixture
Lightly dust the cheesecake with cocoa powder and pop the cheesecake in the fridge for at least 2-3 hours to set, or chill overnight
Enjoy your chocolate raisin cheesecake!
I think I might be making this again, don’t you?