Ryan Cosling and Avocado Salad

Golden Globe Gold, Golden Globe Gold: Goldy Bird, Salad, Side, Snack

Hey Girl, you didn’t think there was anyone I’d rather kick off this (new) year’s Golden Globe celebrations with than my dear friend Ryan Gosling, did you? I mean between the fact we’ve known each other for decades after co-starring on The Mickey Mouse Club – obvi I was a mouseketeer – and that he won his globe after five noms, he is best place to help me run the odds this year.

Normally I like to show you the other sides of my celebrity friends however when it comes to Ry, what you see is what you get. He is an absolute babe-town slash sweetheart, is a loyal friend and is just thoroughly delightful.

I mean, he was so worried about how I would take him getting with Eva and starting a family – we dated in the early noughts – so he took me on a friend vacay where we watched her movies with a critical eye until I softened enough to her and he was sure that I wouldn’t feel slighted by the relationship.

While I obviously flew off the handle when I realised talking smack about Eva’s performance in the classic film Urban Legends: Final Cut – the film’s only weakness IMO – wasn’t foreplay, we quickly won me back by having personally edited the locker scene from Crazy, Stupid, Love and his Blue Valentine nude scene in a 14 hour loop to help calm me down.

That sort of thoughtful gesture is even enough to curb my penchant for holding grudges. As such, we’ve been the best of friends for life.

When I arrived in L.A. I made my way straight over to his home to catch-up. He threw his arms around me – swoon – and told me how desperately he missed me slash how happy it made him to be helping me make my second triumphant return to the interwebs.

As I am wont to do, we laughed, we cried and we talk smack about our frenemies before getting down to running the odds. Given how much I love him, I decided to cover all the motion picture acting nominations with him. For Supporting Actor we agreed that my boy Mahershala is likely to snatch a globe to make up for his snubbery for Moonlight and Supporting Actress will go to Regina King. The leading performances are where we started to disagree, with Ry thinking Christian Bale will take Comedy and Musical while I think Robert Redford will take a surprise victory. For Comedy and Musical Actress, he believes it is Olivia Colman’s to lose, while my gut tells me Crazy Rich Asians will take a win and Constance Wu feels like their best shot. For Drama, he thinks Bradley Cooper will win here – I obvi am Rami all the way, er’ryday – and Lady Gaga will continue A Star is Born’s streak, while I can not move past Glenn Close.

Because she is Glenn Close damnit.

Given he is such a delight, things didn’t get very heated so I didn’t need to cook up anything hearty to ground us – like roast gosling, for instance. Instead, we feasted on a fresh and delightful Ryan Cosling and Avocado Salad.

 

 

I know that I normally push extremely hard in favour of the ‘you don’t win friends with salad rule,’ but this is so good I have to make an exception. Packing a tonne of flavour and healthy enough to make you smugly think that you’re keeping your new year’s resolutions, it is near perfection.

Enjoy!

 

 

Ryan Cosling and Avocado Salad
Serves: 2

Ingredients
¼ cup greek yoghurt
1 lime, juiced and zested
1 tsp maple syrup
1 tbsp dill, finely chopped
salt and pepper, to taste
2 baby cos, washed, dried and leaves removed
1 avocados, peeled, stoned and sliced
handful of mint leaves

Method
Combine the yoghurt, lime juice and zest, maple syrup, dill and a good whack of salt and pepper in a jug.

Layer the cos on a platter, topped with the avocado slices and a sprinkle of mint.

Drizzle over the dressing.

Devour.

 

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Michello Williams Shots

Dawson's Creek 20th Anniversary, Dessert, Drink

After spending time with Josh, Katie, Mezza-B, JVDB and Kerr, we’ve come, just like that, to the end of my Dawson’s Creek 20th Anniversary road. Though I guess, really, I should call it a creek, no? Given said anniversary of the premiere falls today and we’re balls deep in awards season, I knew that Mich was the perfect person to act as the jewel in our crown.

Plus – Michelle Williams is a damn saint and is hella iconic, so she is most deserving. I mean, her statement post-Wahlbergate and shout out to Anthony Rapp was perfection.

While I only met Michelle on the Dawson’s set, we quickly became the best of friends and have been each other’s emotional support ever since (even if her close bond with Busy sometimes gets in the way). Fun fact: as Jake and I were engaged at the time of Matilda’s christening and I’m her secret third godparent).

Her career has truly gone from strength to strength since leaving the Creek, raking in a Golden Globe and a quartet of Oscar nominations (… that really should bump up to five after her powerhouse performance, during two different filmings, in All The Money in the World). She kinda is like the millennial version of Meryl, TBH.

Of course she laughed off my lavish praise when we set down to celebrate her role as Queen Jen Lindley and her ongoing success, but deep down I know she appreciated me toasting her with a tray of Michello Williams Shots.

 

 

Since we are both – yes, BOTH – hella classy, I didn’t want my jello shots to be a technicolour monstrosity that burnt from your esophagus right to your soul. So instead of that, I went with a dignified sparkling, berry and chambord combination which truly gives you life. Consider this the Oscar version compared to the usual Golden Globe-esque jello shot.

Enjoy!

 

 

Michello Williams Shots
Serves: 6.

Ingredients
750ml bottle of sparkling, I went with Prosecco because Sonja Morgan is my low-key role-model
6 leaves Gelatine
¼ cup raw caster sugar
1 lemon, juiced
1 shot chambord
½ cup blueberries or raspberries, rinsed and drained

Method
Cut the gelatine into the top of a double boiler, cover with the sparkling and leave to sit for fifteen minutes, or until hella soft. Fill the bottom of the double boiler with water and simmer over a medium heat until the gelatin has completely melted. Whisk in the sugar and lemon juice until the sugar has dissolved. Remove from the heat and allow to cool slightly. Pour the remaining sparkling into a bowl with the chambord and add the gelatin-sparkling mixture through a sieve.

Chuck a couple of berries in each shot glass – this could honestly fill 18-24. So just set any remaining liquid in a jelly mould or even a bowl – fill with jelly and transfer to the fridge to set for a couple of hours.

Once set, grab then out and devour, greedily.

 

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