
Meet Annette. She is not only a glamazon but has brains too! Annette is not verbose, preferring to stick to the facts ( it's that scientific brain of hers) and when you're not expecting it bowls you over with a line that'll have you choking on your bubbly!
Warning: Do not drink while reading this post.
What are you reading at the moment?
We need to talk about Kevin.
What is your favourite genre? Now be
honest!
Contemporary fiction
Please share an inspiring, smutty or funny
sentence from a book you’ve read. Or all three if you so choose!
“making the beast with 2 backs”-Othello
Aside from the four C’s (cooking, cleaning, chauffeur and children) what else do you manage to fit into your day?
Work
Gym
Read paper on internet
Email friends
The fourth c - C***sucking (I felt my answers were getting
a little dull)
It seems we have a fifth C word!
Thanks Annette.
It seems we have a fifth C word!
Thanks Annette.
How do you prefer to shop (online or other)
and where?
Online “the outnet””ozsale”, “willow”, “jacandjack”
What do you consider to be your best and
worst feature?
Boobs are best
Gut is worst
We all love a holiday. Where’s your
favourite place to kick back and unwind?
Noosa, Queensland.
Heels or flats?
Flats
An embarrassing moment…
What I just wrote above.
As a gift to all our readers please share
one of your favourite recipes?
Persian Roasted chicken with hazelnuts and
saffron
5 cloves garlic
2 tbsp flaked salt
½ tbsp peppercorns
8 freerange chicken thighs skin on and
flesh slashed along the bone
1 onion finely sliced
2 pinches saffron threads in 1 tbsp boiling
water
100ml verjuice
60ml extra virgin olive oil
6 sprigs thyme, leaves picked
2 bay leaves
2.5 tbsp honey
1 tbsp orange blossom water(have not found
this yet)
Zest of ½ lemon
150g toasted hazelnuts roughly chopped
Preheat oven to 180 degrees(fan-forced
200conventional)
Make a rough paste with garlic, salt and
peppercorns in a mortar and pestle
Combine paste with chicken, onion, saffron,
verjuice, oil, thyme,and bay leaves and massage into the thighs. Roast in a
baking dish, skin side up for 35min.
In a small pot combine honey orange bloosom
water and zest over a low heat until warm. Remove chicken from oven and
increase temp to 220c(240 conventional). Glaze thighs with honey mixture,
sprinkle with nuts, return to oven and
cook for 10 minutes until golden. Serve chicken with pan juices and a rice
pilau.
Serve with oakridge chardonnay
Annette, it has been a blast having you on the blog. You say it how you see it and that's just the way I like you!
Annette, it has been a blast having you on the blog. You say it how you see it and that's just the way I like you!