It’s Ramadan, which means Eid al-Fitr is on its way. I believe that this year it falls on the 28^th/ 29^th of July? (Depending on where you are in the world)

For those who are unfamiliar with it, I guess Ramadan is similar to the 6 weeks of Lent. Though both are a time for spiritual reflection and the idea is to abstain from certain things, the things that makes Ramadan different are that it only lasts for 29-30 days and during the hours of sunlight, food and drink are not to be consumed.

The day after Ramadan is completed is known as Eid al-Fitr or breaking of the fast. This is a time to celebrate, feast, and show the common goal of unity. I usually get a call from my high school friend on the last day and we talk away the last few hours of sunlight.  

Here’s some fun tutorials for us those of us who may be gearing up for their own Eid celebrations or  just people who’d like a little beauty in their lives.

Some strikingly spectacular Arabic make-up by Julia from MissChievous

A lovely henna mehndi design by SuperPincessjo

And what would any feast be without cookies…? Here’s a clip for Kahk, which are Egyptian cookies with sweet fillings.

Wishing you a blissful Eid. Assalamu Aleikom!

The Escape Club likes to share recipes that our friends and Marianne’s readers have made, so that you know that they work. Ruth Cohen, who wrote some of our cosplay blogs, and her  lovely mum, Loretta, teamed up on this recipe from RedOnline, and the result looks amazing! Salted caramel deliciouso macarons!

The cover art for the second book in the Avena series is just as eye-catching as that of Hidden, book 1. Though it lacks the foiling that had me in a flap last year, this one is layered in such a way that your eye picks up different aspects of the picture with each glance. The girl staring through a broken pane of glass, and the swirly detail done in a glossy overlay, mean there are textures and emphasis that come to the forefront of the picture. It is quite an effective way of adding dimension.

We pick up the storyline from the end of Hidden. The situation is tense, and three is most certainly a crowd. Nathaniel is forced to face the consequences of his actions in the angel realm, as those who work against him move in to stake their claim.

My one and only qualm about this instalment is that I’m quite torn by how Ebony reacts and how she should react to the dynamic between the angel characters and herself. I lost track of how many times the words, ‘You have what I want,’ were uttered from one guy to the other, in her presence, and yet not once did she balk at the way they were speaking about her as if she were a possession and not even acknowledging her as a living being. It might have been my inner dialogue getting in the way, but once I thought about it, I couldn’t un-see it.

Putting that aside, the world building is beautiful; the use of high end supercars is completely unbelievable, but very cool. I love the evolution of the relationship between Ebony and Jordan, and if I could have Amber as my best friend, I’d be set for life.

Marianne really has the series teetering on the edge. I cannot wait for the next book to be released so we can all take the plunge and see where these crazy ass angels are taking us.

Will Ebony demand her place in Avena, or will Nathaniel be out of luck… and what of Jordan?

The waiting will be difficult to do patiently.

http://www.mariannecurley.com/

Paperback, First, 372 pages

Published March 1st 2014 by Bloomsbury Publishing Plc

ISBN13 9781408822708

Brisbane author, Alison Mather made this delicious pie for her family recently. The recipe is by Trish Deseine from the ABC Delicious magazine, Issue 114. Alison said that she waited ’til she had people coming over,  to make it, because it is so DISASTROUSLY moreish!

20 oreos (or similar) (I used Glutino GF ones)

175g unsalted butter

400g crunchy peanut butter

175g icing sugar, sifted

200g good quality dark chocolate, chopped

Finely crush biscuits in a good processor. Melt 75g butter and combine with biscuits. Press into the base and sides of a 24 cm loose-bottomed tart pan and chill for 30 minutes until firm.

Combine peanut butter and icing sugar in a bowl and spread in the tart base.

Place chocolate and remaining 100g butter in a clean bowl over a pan of simmering water (don’t let the bowl touch the water). Stir until melted, then cool slightly. Spread over the peanut butter layer and chill for 30 minutes until firm.

Enjoy it, I command you!