| Friday 19th April It was lovely to get the rain this week….. the temperature appears to be rising and we are Happy, Hot and Humid! We have had a busy week, styling two villas for a shoot for the rental market and a big shout out to Coldwell Banker for these two new villas that are fantastic. Styling or decorating villas is extremely satisfying and to see tweaks here and there, balance, harmony and function working together to make such a huge impact is gratifying. We had great fun styling these two dining tables for their respective houses. Check out The Coldwell Banker BVI website when the images go live.  Two very different feels above and below but both would work equally well in either setting. We love the contrast with the blues below with the sea behind it and the green above with the islands in the distance.” This Morning Glory Body Wash with subtle floral notes and a seductive grapefruit base will gently cleanse your skin with a prebiotic gel formula that restores natural pH levels. It is made of 87% natural ingredients and Aloe Vera, so it will refresh, replenish and moisturize your body.Keep the candles burning We have just received lots more of our super realistic battery operated candles. These are really the best available on the market that we have seen and they sell quickly, so don’t delay if you want to add to your collection. Remember they can be put on a timer and come on at the same time every night. I love it  Trend Alert The new Svelte collection of china is a sleek and modern design whilst having the charm associated with traditional craftsmanship. Made in Portugal with locally sourced raw materials and recycled clay, this china collection is built to withstand the rigors of daily use while maintaining stunning appeal. Elevate your dining experiences with this lovely collection.  Below is a truly easy desert that I’m making for a dinner party this weekend.It can also be made with any citrus fruit – oranges, grapefruits and lemons etc. Mandarin Posset I’m serving this with the Dark Chocolate Pistachio and Sea Salt Bark which we featured as last weeks recipe.  Ingredients2 cups heavy cream1/2 cup granulated sugarPinch of salt4 tsp mandarin zest6 tbsp mandarin juicePinch of turmeric (optional) Method Start by zesting the amount of zest needed above then cut the mandarins in half and juice the fruit. A reamer would work here if you dont have an electric juicer but the idea is to keep the skin as intact as possible. Scoop out the rest of the flesh with a spoon. Add the heavy cream, sugar, zest, salt and turmeric if using to a saucepan on medium heat. Bring the boil, then let simmer for 5 – 6 minutes stirring to prevent burning. Note, if the heat is too high this can boil over quickly so keep an eye out. Pass through a sieve, and discard the flesh, stir in the juice and at this point the mixture should thicken a little more. Pour into the mandarine halves and refrigerate for at least 3 hours but preferably overnight. If you havent made any chocolate bark, try grating some chocolate flakes over the fruit halves and serve. Makes 12 What we are watching: You Tube. The Glucose Revolution Episode 11What we are listening to: Mel Robins with Dr Tara Swart Follow us @housebvi on Instagram and Facebook Email us at info@housebvi.comCall us on 284 494 1920 OR WhatsApp 284 543 1920 |
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