Monday, December 10, 2012

Purple Haze

I have a bunch of faves I want to share on this theme, there are just so many pretty awesome purple things. Hope you enjoy!

I saw this on facebook and had to share it, I think it looks amazing.  If I had the patience, time and money this is how I'd have my hair!

It's surprising how such an outrageous colour can look so classy.  There seem to be highlights and low lights, maybe a darker purple and silver?  If anyone knows where this picture originally came from please let me know!

This lipstick is from Lancome's Midnight Rose Collection, the colour is Prune Mantille and I WANT IT!

I really do love lamp
A Tiffany Lamp

Rebel With a Cosmos

Kitchen Aid !Sugar Plum Fairy     
Cosmos Leggings from Modcloth, Sugar Plum Fairy from Philosophy, Kitchen Aid purple. Santa please bring them to me!!

Bye for now!

Friday, December 7, 2012

OOTD: Birthday!

Movie T-Shirt: Frighteners, FrightRags
Denim Jacket: Old, not sure where it was got
Check Shirt: Littlewoods
Jeans: So Fabulous, Littlewoods
Boots: Doc Martens, China Blue Shoes Dublin

Fox Scarf: Penny's/Primark
Robot Hand Necklace: gift from my boyfriend

Cross Bracelet: Fashionology
Green Skull Bracelet/Neck Tie: TopShop


Skeleton Earrings: Claire's Accessories (I think) 

Bird Hair Slide: gift from a friend
Cat Ears: Penny's/Primark

My boyfriend got me the awesome Frighteners t-shirt and the Fox scarf for my birthday! I love them :)
I also have some photos of this outfit on my instagram (you can view my profile here)
Below are some instragram's of my birthday outfit and presents! :D

1. Hula Dancer Brooch my friend Emma got me! Its so pretty. I'm wearing it in this OOTD.
2. My T-shirt, Scarf and Harry Potter DVD's my boyfriend Steve got me.
3. Pretty purple flowers from Steve.
4. The Hound and Steve!

 Picture of us when I was getting the photos for this post! :D

Sempre Sorres is now on Facebook & Twitter so please be sure to go and like/follow! 

Lush: Bubblebeard Bubble Bar & Golden Wonder

Finally! An update :) I bought Bubblebeard Bubble Bar and Golden Wonder awhile back and said I would do a little blog post about them.

I was curious about the Bubblebeard for awhile before I got it. I love beards and moustaches and anything related so I knew I had to have it. It smells nice and minty and musky. That's about the best I can explain it. I really love the smell. You swoosh it around in the water until you get lots of bubbles. I find you can get about 3-4 uses out of it but be careful cos it might break off the stick. The bubbles you get aren't the most amazing bubbles but they do smell really good and last for awhile. Oh and I did make loads of bubble beards :P

I love Golden Wonder

I got it last year at Christmas and it was my favourite thing and I couldn't wait for it to be Christmas time again so I could buy another one. Its shaped like a little present and when you put it in the water it goes from gold to all different colours swirling around to a lovely dark turquoise (or a dark purple) with little gold stars of glitter that melt and fill the bath with swirling glitter. Just awesome! The smell, I find, isn't too amazing. Its kind of citrusy which I don't like. I don't like any citrus smelling things at all but its not over powering, its just light and I do like it. But really I buy it just to see it dissolve. My photos don't do it justice it really is the best Bath Bomb Lush have.

The turquoise is way darker and bluer than my photos show. In the last photo if you click and full view you can see the little glitter stars!

More updates coming soon! We also made a Facebook page & Twitter so please be sure to go and like/follow! Thanks :D

Monday, November 12, 2012

Christmas Pudding

As promised here is my Christmas Pudding in pictures!

The recipe I used is from the Stork Christmas booklet.  You can see my scribbles above! The method is not as detailed as in the original as I didn't have the space plus I'm pretty familiar with it so just need the reminder.  I don't know if anyone else could follow my recipes in that journal!
You can see the recipe in full here

 My trusty Mason Cash mixing bowl. I <3 my pink mixing bowl!

 The ingredients ready to be weighed, measured and grated! Missing are the Blackrock stout (though I'd normally use Guinness Foreign) and Jameson bottles!

Lovely fruity dry mix.

 The liquid; eggs, stout and whiskey

 I have my expert mixer on standby!

 If you have a helper it saves your arms from getting too sore!

Give it a good mix, and leave over night.  Then divide into bowls, I used pyrex pudding bowls and steam or bake from 8 hours!
I'll put up pictures of the result at Christmas :)


Tuesday, November 6, 2012

Christmas Cake!

I made my Christmas Cakes (2) a couple of weeks ago, giving them lots of time to mature in flavour.  I'll be 'feeding' them with Jameson up to Christmas.  So I thought I'd share the recipe with you and some lovely pictures, if only you could smell the deliciousness!!

The recipe is from Mary Berry - the Queen of baking!  It's her Rich Christmas Fruit Cake


  • 175g (6 oz) raisins
  • 350g (12 oz) glace cherries, rinsed, thoroughly dried and quartered
  • 500g (1lb 2oz) currants
  • 350g (12oz) sultanas
  • 150ml (¼ pint) sherry, plus extra for feeding
  • Finely grated zest of 2 oranges
  • 250g (9oz) butter, softened
  • 250g (9oz) light muscovado sugar
  • 4 eggs
  • 1 tbsp black treacle
  • 75g (3oz) blanched almonds, chopped
  • 75g (3oz) self-raising flour
  • 175g (6oz) plain flour
  • 1½ tsp mixed spice

So I weighed and measured and got to use my pretty pink bowl!

Here's the Method: 
  1. Put all the dried fruit in a container, pour over the sherry - I used Jameson whiskey, you could use brandy if you prefer or orange juice if you don't want alcohol and stir in the orange zest. Cover with a lid, and leave to soak for 3 days, stirring daily - Ok I did not leave it for 3 days! 24 hours did me and I added a small teacup of strong tea. Grease and line a 23cm (9in) deep round tin with a double layer of greased greaseproof paper - I used one round and one square. Preheat the oven to 140ºC/Fan 120ºC/Gas Mark 1.
  2. Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well. Add the flours and mixed spice and mix thoroughly until blended. Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface.
  3. Bake in the centre of the preheated oven for 4-4½ hours or until the cake feels firm to the touch and is a rich golden brown - This may take near 5 hours that's what I found. Check after 2 hours, and, if the cake is a perfect colour, cover with foil (I didn't need to do this). A skewer inserted into the centre of the cake should come out clean. Leave the cake to cool in the tin.
  4. When cool, pierce the cake at intervals with a fine skewer and feed with a little extra sherry (I didn't do this, I prefer to wrap it and feed it a week later with more Jameson). Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to 3 months, feeding at intervals with more sherry. (Don't remove the lining paper when storing as this helps to keep the cake moist.)
  5. Decorate with almond paste and royal icing. I'll be doing a post on this near Christmas :)


 At this stage the smell was divine! the spices and zesty oranges and whiskey of course!

After baking for nearly 5 hours!

They are now tightly wrapped up and being fed weekly!

I'm making Christmas Puddings shortly so I'll post about them when the time comes.