Upon request, I’m back with our Naturalista series 🙂 where each week I share experiences, tips and tricks that Ugandan Natural sistas are using on their on hair. In this feature, I met with Vanessa at a lovely cafe for Coffee and some hair chit-chat. She is a care-free beauty that is’t afraid to let her curls run wild…enjoy
Name: Miss Vanessa Kamurasi.
Dream Job: I’m easily fascinated with space so probably an Astronaut (if I had the brains 🙂
Fave spots In Kampala: I go just about everywhere in Kampala.
Passionate about: Learning new things, usually just by googling.
Currently listening to: Am always listening to Lana Del Ray, Stromae, Wizkid & Ali Kiba
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ice cream pictures
I am devastatingly, enchantingly in love with phở. The Vietnamese rice noodle dish has bewitched me body and soul. I was first introduced to this sublime delight by my significant other, Vu, who is Vietnamese-American, and somewhat of a connoisseur of all things phở. In our time, we have frequented many phở joints together, and from my travels I have surmised the stats of a perfect bowl.
Phở is something of a national treasure in Vietnam, and has been steadily gaining notoriety in the US since it was brought over to America after the Vietnam War. In the States, the best places for an authentic bowl are those that make only phở, rather than larger restaurants distracted by cooking other things. Your best bet for a bona fide bone soup is found at any Pho 75 or Pho Royal.
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A very delicious and easy recipe i came across, of course adding my own touch to this. Let me know what you think! It would taste a lot better if you could marinade the pork butt roast / shoulder over night before cooking with some of the ingredients listed below. All you need to do when cooking is add everything listed in a slow cooker and turn it on for about 6 hours, then VOILA! DELICIOUS!
So I’ve been trying to come up with recipes I can prep at the beginning of the week, so during the weekday cooking won’t take up as much time. This beef pot roast was actually quite delicious. I like to marinade meat overnight anyways, so preparing this at the beginning of the week, and defrosting the night before is perfect!
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