Sunday, May 19, 2013

Bombshell Vacations - Hotel du Cap Eden-Roc, Antibes

It's Cannes Film Festival 2013 time and this year I'd like to talk about one of my favourite hotels in Antibes, France.  The Hotel du Cap Eden Roc.

The Hotel du Cap was originally built as a retreat for writers and has been a favorite place to stay by so many celebrated Bombshells and their beaus (the Eden Roc part was built later). Its swimming pool is cut right into the side of the cliff, where the legendary private cabanas with priceless views are really worth every penny.

After the recent renovation, the Hotel du Cap Eden Roc has succeeded in maintaining its iconic French classic yet contemporary heritage feel, adding the latest in technology including Lowe TV's, high speed wi-fi and almost everything is automatic, including the shutters.  Languish on your private balcony and watch the yachts (or take one out!) and have a long bath in the marble bathroom which is ideal for any Bombshell and features La Prairie amenities, adjustable heated flooring and a large separate rain shower and bathtub.

I recommend a stay in a newly-renovated Junior Suite in the Eden Cap overlooking the Mediterranean Sea and don't forget to order a bottle of chilled white wine, a cheese plate and a delicious vegetable platter to your room when you arrive. 

You can book your stay at

Saturday, May 18, 2013

Waiter, There's An Animal In My Teacup

Bombshells love and care for animals. We know that. Here are some tea,cup sized critters for you to adore.

Wednesday, May 15, 2013

Cocktail time - Quail Eggs with Truffle

It's recipe time!  I don't know if I have told you how I love to totter about making, and inventing, and reinventing delicious hors d'oeuvres. Well, I do. I find it cathartic and while it may not be true to the heart of all Bombshells, it's pretty peachy to me.

So here's another little bite you might like to try before your next fabulous soiree. , ,

You will need:
  • 50 g black winter truffles
  • 1/4 cup hazelnut oil
  • 1 tablespoon fresh lemon juice
  • 24 quail eggs
  • 1 tablespoon finely chopped fresh chives
  • 3/4-inch round cutter and a pastry bag fitted with a 1/4-inch plain tip
With a small manual slicer or a sharp thin knife, cut very thin slices of truffle, then cut out 48 circles from the slices with round cutter. Mince enough scraps to fill 1 tablespoon.and reserve it with 2 teaspoons juice from jar (if you are using preserved truffles).
Whisk the oil and lemon juice in a little bowl and then season with some salt and pepper. Spoon 1 1/2 tablespoons of vinaigrette into another bowl and then add the truffle circles. Marinate truffle circles by covering and chilling them for 1 hour, or until you are ready to use them.
While the truffle circles are marinating, cover the quail eggs with water by 1 inch in a little saucepan and simmer, covered for 5 minutes. Then refresh under cold water as this will stop the eggs cooking. Peel the eggs and halve them lengthwise.
Push the yolks out and mash them with the chives, minced truffles (and any juice if using preserved truffles) and the remaining vinaigrette to create a paste. Season with salt and pepper and put the mixture into pastry bag. Chill the deviled yolks in the pastry bag until your are ready to use it.
Arrange the egg halves on a platter and pipe in just enough deviled yolks to fill the holes (but not too high). To finish, cover each yolk with a truffle circle.

Monday, May 13, 2013

Woman of the Month. May - One of a Kind Pink Diamond Barbie

We are one of a kind women, so let's hear it for the sensational one of a kind Pink Diamond Barbie, leggy and glittering in pink diamonds. She's all doll’d up with her luscious platinum locks and dazzling accessories, Her look is complete with a deluxe full-length faux fur coat, devine pink earrings, and a twinkly pink cocktail ring.

Relaxed Bombshell

My apologies for the lack of recent posts. I've been been absent with my beau relaxing and enjoying ourselves in Tuscany, Sardinia, Barcelona and St Tropez. I really should do this more often...



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