The warm weather has well and truly hit. It’s no longer necessary to pack an umbrella when heading out knowing that there’s a 90% chance you’ll be caught in the rain, or worrying all week about the barbecue you’ve planned on the weekend. London has been sweltering and it’s finally looking like the English summer has arrived for good.
I’ve had a lot going on recently, what with starting an editorial internship at Food and Travel Magazine, goodbye summer lie-ins, hello 9-5 working day. So trying to balance my blog alongside it has certainly been challenging… natural light issues and lack of general hours in the day being the main impediments- I’m up at 7am and home by 7pm. But finding balance is a key life-skill and I love doing my blog so won’t be letting these setbacks stop me.
So what am I doing at Food and Travel Magazine? Well, we’re currently working on the October issue (published monthly- they have to be pretty ahead). As I am an editorial intern, I’ve been helping write some features that will be published, which is very exciting, as well as helping with photographs and research. It’s a magazine that combines the best of both worlds for me with my two loves, food and travel, beautifully harmonised into one magazine!
Being a foodie mag, there are quite a few perks. For example we regularly get food companies sending in food for us to try so there are usually lots of nibbles and various new foodie products floating around the office for us to sample… perfect for beach body season!…
However, while eating your body weight in free food samples may sound pretty hard to top, there’s actually something I’m more excited about. I’m being sent on a cooking course which I will then be writing a review on! It’s a really highly regarded cooking course and so to get the chance to go on it is a pretty dreamy opportunity in itself, but to then write about it for the magazine… well #foodiegoals is all I can say.
Anyway, now you’re up to date with my current foodie adventures, I’ll leave you with some homemade strawberry ice cream I’ve made for the weekend (recipe below). Happy Friday everyone- enjoy the weekend!
Strawberry Ice Cream
1 lb (450g) strawberries
1/2 pint double cream
4 oz (100g) caster sugar
Juice of 1 lemon
In a Magimix processor, purée the strawberries. Pour the purée and remaining ingredients into an ice cream maker and churn for around 20 minutes. Store in the freezer.