All nude and a little bit of glitter.

White - All nude by MUA

Glitter - Silver multi glitter by Barry M

I'm running rather late today. Ignore yesterday's post about being organised that starts at the weekend. 

I've got a thing for white nails at the moment. Before I would have hated them. Very 90's, almost as bad as white shoes. But I'm in love with them and white shoes to be honest. It's funny how fashion comes back around, it also makes me feel old that what I wore when I was little has come back around. Ancient.

I'm feeling a bit under the weather today. I think I'm just tired so we are heading over to my mums. We are going to take some lunch and then sit out in the garden and make the most of this sunshine. After the rain we've had all week it makes a nice change.

We are heading out tonight to see the new X-Men film. I do love a bit of James McAvoy and I'm looking forward to seeing him in 3d. I mean the film in 3d ooops!

Have a lovely weekend. I plan on having a good one!

Keep up to date with me over the weekend on Twitter and Instagram!

White chilli.

This has to be the worst cold I've ever had. If you've had it, you will feel my pain! When your feeling ill you need comfort food and to me that is some kind of soup. I'm pretty sure my mum's lentil soup could cure anything!

 So when I discovered this white chilli recipe which is like a very thick chunky soup, I knew that I had to needed to have it. And boy did it soothe my throat! It's also perfect for this gloomy weather we're having! I loved the idea of this being a white chill and it's like a chilli con carne but madde with chicken and instead of kidney beans you use cannellini beans. 

Serves 2

tablespoon of sunflower oil,

one small onion, chopped

1 small green chillie, chopped

1/2 can of cannellini beans

teaspoon of vinegar

tablespoon of dried oregano

teaspoon of paprika

a handful of cooked chicken

200ml of stock (either chicken or vegetable)

Heat the oil in a pan. Fry the onion until soft. This should take around five minutes.

Add the chillies, oregano and paprika to the onions and cook out for a further five minutes. 

Add the beans and the stock to the onions and simmer for 20 minutes until thick.

Add the cooked chicken (I used Quorn) and the vinegar cook for another five minutes.

Serve with crusty bread.