BOUX AVENUE…

During the run up to the festive period, I worked consecutive saturdays at Westfields Shepherds Bush. I was working for Theo Pathitis (Dragons Den) and his Lingerie brand BOUX AVENUE. Theres four hot models whom I have 30 minutes each to make them look even more gorgeous; smokey eyes and big ‘sex’ hair. Initially I had 3 sets of heated rollers on ready for action, but my Remington hair curlers saved the day… that and BATISTE XXL DRY SHAMPOO (literally my favourite product at the moment) but il explain more of that on another post.

so, from two o’clock till seven, every 20 minutes theres a 10 minute show, in which the girls go out onto the Boux Avenue balcony and woo the gathering crowd in the new range of delicious underwear.

image Boux Avenue Balcony

A bonus of working with beautiful models and a great company? ….endless sushi.

Sushi

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LITTLE MIX…

… and no. Im not talking about food.

I’m on set of Little Mix’ Promo tomorrow for their new single ‘CHANGE YOUR LIFE’.

So will be updating tomorrow of any behind the scenes sneak previews and any tit bits I can get hold of.

C x

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Christmas Chutney Anyone?

So, I recently went down to Somerset to make ‘Mums traditional Christmas Cake’. The recipe has been passed down from mum to mum in the Muton-Phillips household and its the done thing that me and my brother are present to make it…my brother being 28.

But the Christmas Cake led to making pickled eggs and pickled onions, and the pickled goodies led to making christmas chutney, and so on and so forth. (basically, stocking the christmas cupboards full of food that we are only allowed to start eating on Christmas eve, so that generally makes 3 pickled eggs each a day. Pickle-pain. )

Anyway, heres the recipe…. its dead easy, and is like christmas in a jar….

Total Time:1 hr 35 min

Prep20 min Inactive30 min Cook45 min
•1 pound 8 1/2 ounces (750 grams) Granny Smith apples, peeled and cored
•9 ounces (250 ounces) cranberries
•1 onion, finely chopped
•12 fluid ounces (350 ml) apple cider vinegar
•7 ounces (200 grams) sugar
•1 teaspoon ground ginger
•1 teaspoon turmeric
•1 teaspoon ground cumin
•1 teaspoon ground coriander
•2 teaspoons salt

Directions

Slice the apples into halves. Slice the halves lengthways into smaller pieces, roughly 1/4-inch width. Place the apple pieces and finely chopped onion into a saucepan with all the other ingredients. Heat the mixture until it is simmering quickly. Cook the mixture for 45 minutes, or until the chutney has thickened slightly and the fruit has become soft.

Spoon the mixture into sterilized jars and screw the lids onto the jars tightly. Allow to cool before storing in a cool, dark place.

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here we go…

Welcome to Powder and Pies… the blog that mixes both beauty with food!

I decided that instead of forcing my unhealthy love affair with food and beauty onto my friends on facebook, i’d create this ‘dear-diary’ blog that boshes the two together.

So, just a little smidge about me; I’m 25, born and bred in Someeerset and moved to the Big Smoke at 19 to go to the London College of Fashion to study Prosthetics and Make-Up for the Performing Arts. I’m now a professional Make-Up Artist for Film, TV and Fashion, and have been for 5 years and counting.

I’ve had the pleasure of meeting and working with some true film legends, both infront and behind the camera.

I’ve worked on productions from ‘Harry Potter- and the Deathly Hallows. (Parts 1 & 2) ‘ ‘LOVE’ magazine, equine make-up (make-up on horses) for ‘Warhorse’ to vampires and werewolfs in Tim Burtons ‘Darkshadows’.

I LOVE eating, cooking and dining. Every other word that usually comes out my mouth gernerally involves food, and im always planning when or where I’m going to get my next food fix from…

So now let me take you behind the scenes of my career and my life, with beauty tips, product information and reviews and an equal amount of making and baking… ENJOY!

C x