Monday, November 10, 2008
My sister recently came home to celebrate her birthday, and one evening she treated family and friends to an amazing dinner at Brown Sugar Restaurant in Bay Street, St. Michael. Brown Sugar has long been a favourite place to dine on the island, especially for Bajans. Besides the food, the ambience there is stunning - with flora and greenery everywhere, it's like dining in an enchanted tropical forest!
The menu included crispy chicken tenders in a sweet pepper jelly, kingfish with spices and pineapple sauce, and Black Belly lamb with stewed fruit chutney. On hand throughtout the night was their unique and very popular tropical fruit punch. Dessert included white chocolate cheesecake with mango coulis.
If you are ever visiting the island you must eat there at least once. They also serve a daily lunch buffet that you will never forget!
The above photo showing the interior of Brown Sugar Restaurant is from the Brown Sugar website.
Be sure to check them out at http://www.brownsugarbarbados.com.
Saturday, November 1, 2008
I was delighted to discover this lovely vintage book in my home while tidying up. I think it might have belonged to one of my grandparents or one of my aunts. I had completely forgotten it was on the shelf.
The full title is 'Perfumes, Cosmetics and Soaps with Special Reference to Synthetics by William A. Poucher - Volume One Being A Dictionary of Raw Materials Together With An Account of the Nomenclature of Synthetics'.
It was originally printed in 1923, and this is the 1941 Fifth Edition. I think there might be a Volume II as well.
(Photos copyright Amanda Jones, 2008. All rights reserved.)
Friday, September 5, 2008
Lime Tea Perfume Oil was partly inspired by the fresh scent and taste of limes we use in our household for cooking, seasoning and cold drinks. It's a light, fruity-floral fragrance enhanced with notes of green and black tea, lindenblossom and just a touch of cedarwood.
Tuesday, September 2, 2008
Honeybush from the Cape of South Africa is one of my latest plant obsessions. I still love my green tea, but prefer to drink only three or so cups during the week now, and always before
6 pm. Honeybush tea is my preferred choice throughout the day at the moment and definitely right before bedtime.
It is a fragrant shrub with a slightly fruity-floral, smooth and mild taste. It contains virtually no tannin or caffeine - so you don't get that bitter taste that usually occurs with the green and black teas. It's said to be rich in Vitamin C, potassium and magnesium. And not surprisingly - some antioxidants. It's also reputed to help with hormonal and pre-menopausal imbalances.
Sounds good to me!
The photo above shows a simple herbal infusion that I made with organic honeybush leaves and lemongrass. Just boil one part honeybush with one part lemongrass. You can drink it straight up (no milk or sugar), but if you use a little honey that will enhance the overall flavour of the tea.
I haven't tried a cold honeybush infusion yet, but it's supposed to taste delicious as an iced tea or combined with fruit juices.
(Photo of Honeybush & Lemongrass Tea copyright Amanda Jones, 2008. All rights reserved.)
Sunday, August 31, 2008
I've just finished creating a natural facial serum. I used cold-processed moringa oil, olive squalene and rose essential oil. Moringa is a beautiful oil from Southern Africa. Its properties are quite similar to olive oil, except it is much lighter in texture, and has almost no odour.
The rose oil I sourced for this serum was gently extracted via the carbon dioxide process - no chemicals or solvents were used at all.
I love facial serums - they are lighter and feel much better on the skin at night than regular cream moisturizers. Let me know your thoughts on facial serums, if you use them.