Ingredients

4 large chicken legs, skin on, cut into drumsticks and thighs and scored
Olive oil, for frying
2 tbsp Worcestershire sauce
Rice, to serve
4–5 thyme sprigs, to garnish (optional)

For the marinade:
1–2 Scotch bonnet chillies, deseeded and finely chopped
2 garlic cloves, peeled and crushed
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp ground allspice
5–7 thyme sprigs, leaves only (you will need about 2 tbsp)
Freshly ground black pepper
Olive oil

Directions

Preheat the oven to 220°C/Gas 7.

First prepare the marinade by combining all the ingredients with a good grinding of black pepper and a dash of oil. Rub the marinade into the chicken pieces, massaging it into the scored meat. Leave to marinate for at least 1 hour (or, better still, overnight).

Heat a large ovenproof pan over a medium-high heat and add a dash of oil. Fry the chicken pieces for about 10 minutes until golden brown on all sides. Add the Worcestershire sauce and cook for 2 minutes.

Cover with an ovenproof lid or foil and place in the preheated oven for 20 minutes until cooked through (if your pan isn’t ovenproof, simply transfer the chicken to a roasting tray). Remove the foil for the last 5 minutes if the chicken needs colouring a little more.

Serve the chicken hot with rice.

Dani Divine is a London, England-based fetish and alternative model. She is also a professional cage dancer and fire performer. She has performed at fetish events such as Torture Garden, London Fetish Weekend, and the Festival of Sins.

Interviews with Dani Divine :

-When were you born and where?

Dani Divine: I was born in London on the 29th of August, 1990.

- Where are you currently located?

Dani Divine: I still live in London. I don’t think I could ever live anywhere else even though I do like to travel!

- What was the first magazine that you came across that made you want to become a model? If not a magazine, what inspired you?

Dani Divine: I discovered Bizarre Magazine during my early teens. I always thought the models looked amazing and found their styling very inspirational, especially the latex.

- How did you get started in fashion/fetish modeling?

Dani Divine: I started off by doing photoshoots with photographers just for fun! I couldn’t have been more surprised when a few months later I won the competition for Bizarre Mag’s Ultra Vixen winner of the year! It opened up a lot of doors for me, I was very lucky to have my first mag cover with them when I’d just turned 18.

- What do you think makes a model stand apart from others?

Dani Divine: Having a really striking and unique look is the most important, but also having charisma and knowing how to work it!

- From a model’s perspective, what do you think is the most important aspect of a photo?

Dani Divine: I think it could be anything that will stop the viewer from flicking past it by grabbing their attention! It could be the pose, the sensuality, the lighting, a prop, the colours. A picture tells a million words and the possibilities are endless.

- Apart from photoshoots, have you done many catwalks?

Dani Divine: I started doing catwalks at the very beginning of my career; I’ve catwalked regularly at some of the best fetish events in London such as Torture Garden and London Fetish Weekend. I’ve also done some international shows this year such as Dominatrix in Amderstam, New Rock Boots in France and the German Fetish Ball.

- What are your measurements?

 

Dani Divine: 34-25-35. I’m probably most famous for my behind, which is a whole 10 inches bigger than my waist!

- What is your shoe size?

Dani Divine: UK 4.

- Clothing wise, what are your fetishes and why?

Dani Divine: I can never get enough of latex. I love the feel of it on my skin and on other people, especially when it’s lubed up! Combined with high heels, I can take over the world.

- What type of music do you listen to?

Dani Divine: I’m a big fan of rock and metal, anything from the classics to heavy and loud! Some of my favourite artists are Rob Zombie, Judas Priest, Ghost, ACDC and Type O Negative.

- Besides modeling, what do you like to do for fun?

Dani Divine: I love going to gigs and festivals, and often plan my shoots around them! I travel a lot, I see my life as one big adventure and admittedly I love to party. I do however appreciate cosy nights in with a movie from time to time.

- Do you have any other upcoming projects or events you would like to mention?

Dani Divine: I’m a performer as well as a model, and I’ve recently joined fire group Pyrohex! My debut performance is TBA, so stay tuned! |

-What can you say about your diet

Dani Divine: I don't get offended anymore by comments about my weight. Here's me a few years ago but I was pretty fucking miserable and lived on an alcohol diet. I'm in a much better place now, happy and healthy and doing what I love.

Ingredients

-1 1/2 cups all-purpose flour (about 6 3/4 ounces)
-1 teaspoon baking powder
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-3/4 cup granulated sugar
-6 tablespoons butter, softened
-1 teaspoon vanilla extract
-1 large egg
-1 large egg white
-1 1/3 cups low-fat buttermilk
-Cooking spray
-2 cups fresh blueberries
-1 tablespoon turbinado sugar

Directions

1. Preheat oven to 350°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.

3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

4. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Note: If using peak-season fruit, use 1 1/2 cups blueberries instead of 2 cups, and only 1 cup buttermilk instead of 1 1/3 cups. This will make the batter thicker so the berries won't sink to the bottom.

Lukewarm water with lemon in the morning have to drink before meals , because in this way will encourage metabolism .
Lukewarm water with lemon serves as a wonderful breakfast drinks since it helps the digestive system and makes easier the process of eliminating toxins ( waste ) from the body .
Honey helps to maintain constant blood sugar , lowers cholesterol , fortification metabolism.
When combined honey and lemon juice , create an element that is very good for cleaning the body and weight loss .

The benefits of honey :

-Improves digestionIt rejuvenates body
-Heal wounds
-Improves intelligence
-Good for viewing
-It cures many diseases

The benefits of lime :
-It is a powerful substance for weight loss
-It is antiseptic
-Purifies the liver
-This helps the skin to be bright
-It reduces swelling of the abdomen
-Slows the development of bacteria

To weakened :

The first thing when you wake up in the morning , fill a glass of lukewarm water and add a spoonful of honey and half a grain of lemon juice .Get this composition and Drink every morning sober .This medicine is is safer in terms of health , rather than different pills for weight loss .


Note - It is worth to try this drink without cost and profitable for your body .

Ingredients

-150g (5 oz) uncooked short-grain rice
-3 tablespoons rice vinegar
-3 tablespoons caster sugar
-1 1/2 teaspoons salt
-4 nori seaweed sheets
-1/2 cucumber, peeled, cut into small strips
-2 tablespoons pickled ginger
-1 avocado - peeled, stone removed and cut into small strips
-225g (8 oz) smoked salmon, crab meat or tuna, flaked

Directions

1-In a medium saucepan, bring 325ml (10 fl oz) water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar and salt. Blend the mixture into the rice.

2-Preheat oven to 150 C / Gas mark 2. On a medium baking tray, heat nori in the preheated oven 1 to 2 minutes, until warm.

3-Centre one sheet of nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado and seafood of your choice in a line down the centre of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.

4-Cut each roll into 4 to 6 slices using a wet, sharp knife. Serve immediately.

Note:
You can easily find pickled ginger, nori seaweed sheets and wasabi in your local Asian supermarket.

Tip:

Make vegetarian sushi rolls by omitting the fish and adding extra vegetables if desired.

Ingredients

-3/4 cup heavy whipping cream
-1/4 cup chicken stock
-3 Tbsp lemon juice
-3/4 pound angel hair pasta (also called capellini)
-Salt and black pepper
-1 pound raw medium shrimp, peeled and deveined
-1/2 cup (loosely packed) chopped parsley
-1/4 cup (loosely packed) chopped chives
-Zest of a lemon
-1/2 cup freshly grated parmesan cheese

*To defrost frozen shrimp, place them in a bowl of ice water.

Directions

1- Bring a large pot of salted water to a boil.

2- In a smaller pot, heat the cream, chicken stock and lemon juice to a low simmer. Simmer gently for 5 minutes.

3- Add the angel hair pasta to the boiling water.

4- Add the shrimp to the simmering lemon cream sauce. Stir well and add a pinch of salt and black pepper. The shrimp should cook in about the same time as the angel hair pasta, about 4 to 5 minutes.

5- When the pasta is done, drain and put it in a large bowl. Add the herbs to the simmering lemon cream sauce and let them cook for about 1 minute. Pour the shrimp and lemon sauce into the pasta bowl and mix well. Add the lemon zest and most of the parmesan and mix again. Divide into servings, and top with the remaining parmesan.

Note - if the resulting mixture seems too dry, just add a little water or cream. If it seems too wet, don't worry, the pasta will absorb the sauce.

Ingredients

-2 Tbsp olive oil
-3 shallots, chopped
-2 large garlic cloves, chopped
-1/2 pound sweet Italian sausage, casings removed
-1/2 pound spicy or hot Italian sausage, casings removed
-1 cup whipping cream
-2 14.5-ounce cans diced tomatoes in juice
-1 Tbsp dried sage
-3/4 pound fettuccine
-1/2 cup grated Parmesan cheese

Directions

1- Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water). While the pasta water is heating, prepare the sauce in the next step.

2- Heat olive oil in a large sauté pan on medium heat. Add the shallots and garlic and cook, stirring frequently, until beginning to soften, about 3 minutes. Break up the sweet and spicy Italian sausages as you add them to the pan. Toss with the shallots, increase the heat to medium high, and cook until no longer pink, about 5 minutes. Stir in the cream and simmer for 5 minutes. Stir in the tomatoes, their juices, and the sage. Simmer for about 15 minutes, stirring occasionally, until the sauce thickens.

3- The pasta water should be boiling by now. After the sauce has simmered for about 5 minutes, add the pasta to boiling salted water and cook, uncovered at a rolling boil, until the pasta is al dente, cooked through but still a little firm to the bite. Reserve 1/2 cup of the pasta water and drain the pasta.

4- Toss the pasta with the sauce and add a little of the reserved pasta water if dish seems dry.

Season with salt and pepper and sprinkle with cheese to serve.