Herbs

Pumpkin and Baconnie Britton Muffins

Baking, Breakfast, Side, Snack

Don’t you hate a tease?

I mean, I know I dragged Con out for a catch-up to give me the goss about her Nashville departure and then gloated about it to you, but since I can’t actually share said spoilers with you I’ve acted like a tease, so I’m sorry. Kind of.

Either way, you’re just going to have to move on, ok?

I first met Con in the late 80s while she was studying at the Beijing Normal University. I was in the midst of yet another of my educational institution scams but abandoned the grifting to form a friendship with Con and Kirsten Gillibrand.

Fun fact, it was I that pushed for Con to get into acting and after she graduated we moved to New York, where she studied theatre and I studied the male form in the meat packing district.

After falling out briefly in the early 90s, I won her back over after recommending her to my dear friend Michael J. Fox for a role in Spin City and I’m very proud to say that we’ve been trouble free ever since.

Con was exhausted when she arrived – which was to be expected after I pulled her off set after an all night shoot – but knew that my potential Rayna-less induced panic couldn’t be quelled by anything but time with her.

Oh and a batch of my Pumpkin and Baconnie Britton Muffins.

 

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You could be forgiven for assuming that I’m a huge fan of the muff, given my penchant for posting recipes this week … but there is truly nothing Con and I would rather share. Salty, sweet and earthy, these muffs are wholly satisfying as a quick breakfast, light snack or full meal if you down the entire batch.

No judgement, just enjoy.

 

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Pumpkin and Baconnie Britton Muffins
Makes: 6 Texan, 12 normal.

Ingredients
2 cups butternut pumpkin, diced
6 rashers streaky bacon, finely diced
2 cups flour
1 tsp baking powder
½ tsp baking soda
salt and pepper, to season
3 eggs
3 rosemary sprigs, leaves removed and finely chopped
½ cup extra virgin olive oil, plus extra for pumpkin
½ cup milk of your choice
150g firm Goat’s cheese, crumbled

Method
Preheat your oven to 180ºC.

Place the pumpkin on a lined baking tray, drizzle with olive oil and bake for about 20 minutes, or until soft and starting to caramelised. Remove from the oven, keeping it on, and cool.

Meanwhile, heat a small frying pan over medium heat and cook the bacon, stirring, until crisp and brown. Remove from heat and allow to cool.

When everything is getting hella chilled, combine flour, bakings powder and soda, salt and pepper together in a large mixing bowl. In another bowl, give the eggs a good whisk before adding the rosemary, oil and milk. Fold the wet ingredients throw the dry and then fold through the pumpkin, bacon and feta.

Divide the mixture evenly amongst a lined muffin tray and bake in the oven for about 20 minutes, or until an inserted skewer comes out clean.

Devour warm, slathered in butter.

 

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Enchilada Nicodemou

Main

Oh Ada, how you fill my heart with so much love!

Ada was thankfully given the night off from her relentless Home and Away filming schedule – the only reason I have never taken up one of the many offers to appear on the show – to drop by, gab and devour something as nourishing as our friendship is for our souls.

I mean yes, as with most of my friendships we had our rough patches like when I forced her off Heartbreak High and onto my new series Breakers where I was casting Alex Dimitriades look alikes to fill the void that he left after finally getting a restraining order. Thankfully after the show tanked, she got Home and Away though and I got her a role in The Matrix, so she eventually had to forgive me.

I mean, she got to marry Ryan Kwanten … she couldn’t hold a grudge.

Despite the many lawsuits Channel 7 have brought against me in her past 16 years on Home and Away – the daily death threats to Kochie and Grant Denyer (back in the day – I forgive him after he tanked people I knew on Family Feud), the aggressive trolling of Tara Dennis’ design skills and my lecherous courting of Bruce McAvaney caused but a few – she has always demanded my presence on set to provide her with love and guidance.

Given how busy I’ve been the last year, travelling the globe to provide culinary coverage of multiple Survivor seasons while managing HRC’s campaign, hosting brunch with the All Stars of Drag Race and my usual weekly guests, our relationship has regretfully been on the backburner. Thankfully Ada jumped at the chance to come up and reconnect – but really, who would want to miss out on a batch of my Enchiladas Nicodemou.

 

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Make no mistake, these enchiladas are less Mexican than Tex Mex but to a Australian Greek Cypriot and an Australian of questionable origins it does the trick – smokey, sweet and packing a nice kick of heat, they keep you coming back for more despite the complete bastardisation of a culinary history.

Enjoy!

 

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Enchilada Nicodemou
Serves: 4, heartily.

Ingredients
olive oil
1 onion, finely diced
3 cloves garlic, chopped
800g chicken breast, diced
1 capsicum, diced
1 tbsp paprika
1 tbsp smoked paprika
1 ½ tsp ground cumin
1 ½ tsp dried oregano
½ tsp cayenne pepper
¼ tsp cinnamon
½ tsp ground coriander seeds
½ tsp turmeric
400g can chopped tomatoes
400g can kidney beans, drained and rinsed
1 tbsp tomato paste
hot sauce, to taste
salt and pepper, to season
8 tortillas
1 cup tasty cheese
guacamole, extra hot sauce and sour cream, to serve

Method
Heat a lug of olive oil in a large frying pan over medium heat. Sweat the onion and garlic for a couple of minutes before adding the chicken and cooking, stirring occasionally, for about five minutes. Add the capsicum and the shit tonne of spices and cook for a minute to release the flavours before stirring in the tin tomatoes and kidney beans, tomato paste and hot sauce. Season to taste and bring to the boil. Reduce heat to low and simmer, half covered and stirring occasionally, for about ten minutes.

Preheat the oven 180°C.

Once the mixture is ready, get out a large baking dish – one you’d use for lasagne etc. – and layer out your tortillas. Place about a half a cup of mixture on the middle of the tortilla, tightly roll up and place into the pan. Repeat the process until the tortillas are gone and the pan burst with deliciousness.

Pour any remaining meat mixture over the top of the enchiladas, top with the cheese and bake for about half an hour, or until golden, bubbly and moreish.

Allow to rest for ten minutes before devouring, slathered in gauc, hot sauce and sour cream.

 

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Pizza Bianca Anderson

Australian Survivor, Australian Survivor (2016), Main, Party Food, Snack, Vegetarian

Previously on Survivor, we were introduced to the 24 castaways including Kat brand rep for Trent Resort, while Conner mistook The Hunger Games for a period piece rather than a film set in the dystopian future and Des offended everyone on his tribe on his way out the door for a cafe latte.

We opened back up after Aganoa’s first tribal council where Kristie decided to channel Abi-Maria and accuse the entire tribe of theft. As yet though, no one is dead to her.

Over on Saanapu aka Kylie and the lessor people, Bianca used her intelligence experience to break down the relationships on the tribe and I think alluded to throwing the challenge. So using Survivor logic, see you later Bianca?

Off topic though, wouldn’t Kylie and Sue be the best possible final two? The answer is yes, even though the question is rhetorical. Back at Aganoa, Kristie continued her play for Australia’s Abi-Maria before El stepped in, comforted her and took her under her wing and worked her way into my heart/dream final three with Sue and Kylie.

When we finally checked in with Vavau where Craig introduced us to Barry – who may or may not have been present in the premiere – and we learnt that like Des they aren’t fans on lattes, preferring flat whites instead.

Also they are still struggling to get fire with flint. Somewhere Becky and Sundra were crying into a pile of used matches.

Back with Kylie’s Krew we discovered that Peter was on struggle street and making a play to be the Osten Taylor of Australian Survivor, before zigging when I thought he would zag and slipping on the rocks like Day 39 Aras.

Seriously, Ten … unpredictable.

We then checked in with Jon Jon at the immunity challenge where sadly there was still a decided lack of sexual innuendo. I mean, bring us some balls and Probst-esque smut if you want a hit Ten!

It was a tight fought race but after a major comeback from Lee channeling Boston Rob in Heroes vs Villains and the girls on Vavau channeling Lee playing cricket, Saanapu lost the challenge and wound up at tribal council.

While there was a bit of a misdirect with Petey trying to fall on his sword, we were thankfully treated to our first blindside of the season with Bianca making her way off the island as the second boot.

Poor Bianca was victim of trying to make a move too soon, sadly not utilising the tactical training we both completed while working as intelligence operatives. Did you really think i’d know her any other way?

Binks was crazy upset to be the first one out of her tribe but having a dear old friend like me there to comfort her dulled the pain. Admittedly my Pizza Bianca Anderson probably had a whole lot to do with that.

 

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Despite being the perfect definition of biege, this pizza is anything but – the woodiness of the rosemary and sweetness of the onion meld perfectly with the sharp cheeses. So simple, yet so perfect – enjoy!

 

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Pizza Bianca Anderson
Serves: 1 despondent second boot.

Ingredients
1 pizza base, use Zsa Zsa’s recipe darling
125g ricotta cheese, crumbled
75g mozzarella cheese, cubed
75g provolone cheese, cubed
⅓ cup grated parmesan cheese
2 garlic cloves, thinly sliced
1 tbsp finely chopped fresh rosemary leaves

Method
Preheat oven to 200°C.

Prepare the base as per the recipe and then smear it with the ricotta and top with the mozzarella, provolone, parmesan, garlic and rosemary.

Whack it in the oven and bake for 15-20 minutes or until it is golden and molten. Devour quickly to eat your feelings.

 

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Carrie Fisher’n’Chips

Main, Seafood

Oh my goodness – my stomach is in agony! No i’m not into some odd masturbatory technique, I just haven’t stopped laughing for the last 24 hours.

It was such a treat to have Carrie over and reenact a good / funny version of SaTC with the part of New York dutifully played by my kitchen / television.

As you know, we met in rehab and were bonded instantly due the fact we were both poised to be celebrated writers and we had complex relationships with our Hollywood mothers. While my issues stemmed from the fact that I was generally running a scam at their expense, Carrie grew up in the limelight of the Reynolds-Fisher dynasty and drama which gave her a very different childhood … and me a reason to befriend her to get to Debs to form an alliance against Liz.

Obviously she stole two of her husbands from me … but that is another story for another time.

So back on track, I quickly ingratiated myself with the Reynolds-Fishers (often despite Caz’s better judgement) and have been a confidante to Caz ever since, filling each other’s lives with so much joy and laughter.

I can’t say enough about how beautiful and close our friendship is.

As I mentioned and I’m sure Star TrekWars fans would be aware, Caz just wrapped on the latest movie and was completely pooped so relished the opportunity to pull up a seat next to me in our twin recliners and make sassy, forced, attention grabbing statements about the semi-clad swimmers who were dutifully flooding our basements.

To get us in the mood – or to be more accurate, out of it – I whipped up a batch of her favourite / my famous Carrie Fisher’n’Chips.

 

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I assume I’ve mentioned it ad nauseam, if not, I fucking hate seafood. Hate it. I mean, they live in their filth (even though someone rightfully argued that they live in a purifying saline solution). Anyway, Carrie loves a good ole Fish and Chips and given that she just wrapped her time in London, I had to make something to help her acclimate back into the real world.

With that, I went heavy with the chilli, lemon and lime to drown the flavour of fish and served it with crispy chips and a delightful harissa mayo that had me *shudder* liking seafood.

Enjoy!

 

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Carrie Fisher’n’Chips
Serves: 4.

Ingredients
8 pieces of hoki portions (I hate seafood, of course I’m going to buy pre-portioned)
2 eggs, whisked
1 cup plain flour
2 cups panko breadcrumbs
¼ cup flat-leaf parsley, finely chopped
1 tbsp chilli flakes
zest of one lime
vegetable oil
One serve of the chips from Friza Minnelli … I don’t think the Dolognese would help the chips

Harissa mayo
1 clove of garlic, finely minced
3 tbsp mayonnaise
4 tsp harissa paste
1 ½ tsp rose water

Tartare
1 cup mayonnaise
zest of one lemon
2 tsp capers, drained, finely chopped
2 gherkins, finely chopped
2 tbsp flat-leaf parsley, chopped

Method
Probs make a start on the chips first. Then when they are in the oven, whisk the eggs in a shallow bowl, the flour in a second shallow bowl and combine the breadcrumbs, parsley, chilli and lime in the third shallow bowl with a good whack of salt and pepper.

Dry the hoki pieces with some paper towel. Working piece by piece, coat the fish in the flour, dip in the egg and coat in the crumb. Rest on a plate and continue until they are all sorted.

Heat a good lug of vegetable oil in a large frying pan over medium heat, when it is nice and hot reduce the heat to low and fry two pieces at a time, 4-5 minutes per side. Remove to some paper towel and repeat until the fish is sorted.

Turn off the oven when the chips are done and place the fish on the lower shelf to keep warm while you quickly whip up the sauces … which are super easy. Place all the ingredients in separate bowls – obviously – and stir to combine.

Serve up the fish and chips with a fat dollop of the sauces and the cut up zested citrus. Devour.

 

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Barack O’lamba

Amer-she-can Week, Main

Happy Fourth of July!

Go big or go home, has long been my motto. Originally in my ads for a sugar daddy in ‘80s West Hollywood – it originally read, go big and I’ll go home – but I’ve digressed.

Since it is his final Fourth in office, Barack has relaxed his stance on the privacy of our annual Fourth cook-out celebration and is letting me take our friendship public. I guess he figures he needs to make the most of his final months.

As I work as HRC’s interior designer – amongst other jobs – I needed to drop in on the White House and take some measurements for the renovations I have planned to make the second Clinton White House the biggest and best sequel ever produced. So this visit – soz Barack – helped me kill two birds one stone.

Well three, considering Michelle and I will be able to release her workout DVD next year, Michelle’s Ob-arm-a-rama System © – a collection of arm workouts set to the classic music of Bananarama.

Anyway, I really need to learn to stay on topic – amirite?

So, I’ve been friends with the Obamas for about thirty years now after meeting Barack in Harvard where I was running a scam as a Law Professor. Despite the fact that I was unqualified, I somehow taught his cohort enough for them to attain their qualifications and pass the bar – I assume that you pick up a thing or two when you’ve spent a life in the courts defending your various crimes – so thankfully Barack never held my indiscretion against me.

Despite not having an official role in the administration, Barack has relied on me to provide advice during his presidency and it is such a thrill to finally be able to share our White House bond with the world.

It was such a joy to be able to sit down – for what will likely be our last time together in the White House – and reminisce about our past and his future, following Michelle and our booming fitness empire (watch your back Bridges).

We needed something hearty and robust to be able to stand up to our deep conversations, so I opted for my (very Australian) Barack of O’lamba.

 

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Yes, Amer-she-can Week is all about celebrating America, HRC’s upcoming presidency and Independence Day (not the terrible movie and – I assume – its terrible sequel), Barack wanted our final Fourth together in the White House to be more like a state dinner – celebrating the culture of his foreign guest.

Plus, HRC wanted the week to celebrate culinary diversity … unlike any week Trump would have me host. Thankfully we are feuding … and you thought he hated Rosie O?!

And anyway, who can go past succulent lamb on a bed of sharp goat’s cheese, creamy potatoes and blistered tomatoes? Exactly.

Enjoy!

 

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Barack O’lamba
Serves: 4.

Ingredients
6-10 small chat potatoes
1 punnet cherry tomatoes
8-bone rack of lamb
olive oil
1 handful pitted kalamata olives
a bulb of garlic cloves
sea salt
freshly ground black pepper
a few sprigs rosemary
150g feta
olive oil

Method
Preheat the oven to 190°C.

In a large pot of salted water, parboil the potatoes until tender.

Heat a couple of tablespoons of olive oil in a large frying pan over high heat and sear each side of the lamb until golden. Remove from the pan.

Reduce the heat to low and add the potatoes, smash with a spatula and fry each side until crisp. Remove from the heat.

Squeeze the tomatoes to break them and add to the pan with the olives, the leaves of the rosemary and garlic. Empty into a large roasting pan, chuck the lamb on top and cook for about 30-40 minutes, depending on the size of the lamb / whether they’ve devoured roids.

When done, rest the lamb for five minutes and slice into pairs. Serve, crumbling the feta over the garlicky, tomato, potatoes.

Then devour.

* Adapted from a Jamie Oliver recipe.

 

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Chillian AnderCon Queso Dip

Condiment, Dip, Party Food, Snack

Full disclosure, I have never seen an episode of The X-Files.

Yes, I spent a lot of time on the set due to my friendship and subsequent affair with David Duchovny and to gather intel for the script of the porn parody I was working on, which was obviously called The Sex-Files.

Despite being quite busy being … occupied by David and my research, I was able to connect with the delightful, elegant and downright badass Gillian Anderson.

Gills and I connected over our shared Chicago heritage – she was born there, I inspired the role of Velma Kelly – and she quickly took me under her wing, I assume to “fix” me. Clearly she didn’t know who she was dealing with!

Either way, I continued to be an obnoxious, hyper-sexual, alcoholic, junky, felon and G loved me, either in spite of or because of my flaws.

G has been very busy lately, what with The X-Files reboot, her creepy turn in Hannibal and starring in the critically acclaimed The Fall, which she won’t let me near. Yes, Jamie Dornan does have a restraining order out against me, but I know that if she just got me close enough I’d be able to explain why I was caught rubbing his hair while he slept. I mean, it was only the one time after all.

Obvs I would then get a role as Christian’s lover in 50 Shades of Gay … which is what he will demand the sequels become to celebrate both our love and our kinks.

Anyway, it has been ages since we last caught up so I made sure I blocked out some time in her calendar months ago so that we could reconnect and I could work on the Jamie sitch, and nothing says reconnection quite like a big ol’ bowl of Chillian AnderCon Queso Dip.

 

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I make no secret of my unbridled love of cheese: cottage, gouda, roquefort, camembert, pamesan, feta, dick, cheddar, philly, swiss – you name it, I’ll gobbleeat it. Add my other fave, chilli, and you’ve got a warm, thick white liquid that you want to take straight in the mouth … on a chip, right?

Either way, enjoy!

 

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Chillian AnderCon Queso Dip
Serves: 6-8.

Ingredients
225g vintage cheddar cheese
125g colby cheese
100g queso quesadilla
340g  cream cheese
3 fresh tomatoes, chopped
6 spring onions, finely chopped
6 jalapeños, chopped
3 garlic cloves, minced
½ cup fresh coriander, chopped
salt and pepper, to taste

Method
Melt cheeses together in a saucepan over low heat.

Stir in all other ingredients.

Devour, warm, with corn chips. Or even better, Tortéa Leoni Chips?

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Condoleezza Rice and Beans

Side, Snack

What a day to catch up with Condy! Despite our different political views, joining together to watch Hillary become the first woman secure to a major party’s presidential nomination in the US was so exciting for feminist, political scientists like us.

As you know, Condoleezza and I first connected in university and have stayed in close contact ever since. Yes, GBJ is the worst but that shouldn’t take away from the brilliant mind and kind heart that Condy possesses.

I haven’t shared much about my past in politics but amongst my stints in rehab, the arrests and my fluctuating periods of fame, I became a fierce political animal and have been involved in all major political decisions in the US, the EU, Canada and the Cook Islands in the past three decades, in an advisory or dictatorial capacity.

But a great political mind like mine can’t do it alone and that is where Condy and I work so well together, discussing the issues and generally being dominant bosses.

I hadn’t seen Condy since the email scandal broke – full disclosure, I told Hizza to use her personal email AND dob in Condy and Colly – and was a bit nervous about how my betrayal would be received.

I was also very nervous as I hadn’t brushed up on my Russian and that is the only language we communicate in. Again, like bosses.

Thankfully I had nothing to worry about with Condy giving me the warmest of embraces when she arrived, so excited to watch the results roll in / discuss War and Peace, again / devour a bowl of our college era favourite, Condoleezza Rice & Beans.

 

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Being a poor student, you have to get creative with your meals if you want to eat well. I had just come off a stint coaching the Jamaican bobsled team to victory – yes, I inspired Cool Runnings – when I connected with Condy, so I was very into creole flavours.

The rice and beans are brought together with the silkiness of the coconut milk and the sharp kick of spices. Condoleecious!

 

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Condoleezza Rice & Beans
Serves: 2 pals, or 4-6 as a side.

Ingredients
400ml coconut milk
1 jalapeno, finely sliced
3 spring onions, sliced
2 tsp salt
1 tbsp creole spice (who doesn’t trust Emeril?)
4 garlic cloves, crushed
3 sprigs thyme, leaves removed
1½ cups brown rice, rinsed, drained
400g kidney beans, rinsed, drained
lime, quartered to garnish and taste

Method
Place coconut milk in a large saucepan with a cup of water, the chilli, spring onions and salt, and bring to the boil.

Add the creole spice, garlic, thyme leaves, rice and kidney beans, cover, reduce heat to low and simmer for 20 minutes or until the rice is tender.

Remove from the heat, season with a whack of pepper and squeeze of lime and devour.

Or serve it with … well that is another catch-up for another time.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Joe Del Campho

Main, Soup, Survivor: Kaôh Rōng

Yeah, yeah – previously on Survivor, Jason couldn’t pull off the impossible and was sent to Ponderosa despite everyone in the alliance trying to turn on each other. But this episode, seriously? Again! Another freaking medevac!?

Poor little Joey, Joe-Joe aka Rudy 2.0 found himself experiencing some severe #GastrointestinalDistress and was swiftly pulled from the game in fifth place. Confirming to Tai that, despite his fears, he goes home with his idol in his pocket.

Game, set, match editors – well played!

Anyway, let’s rewind. We got back to camp and again Joe spoke, before Michelle and Tai butted heads over Tai’s late-game villain turn after he once again flipped on his alliance for the third time.

We then headed straight to reward where Joe shocked everyone and won the reward, proving that slow and steady wins the race, and ended his anti-Anglim streak in the process.

Damn straight he #GetsItDoneAt71!

I first connected with Joe about four decades ago when we worked for the FBI together. Joe is an absolute gentleman and acted like a mentor to me, despite my questionable relationship with the law.

We stayed close throughout the years – despite my many scandals, arrests and stints in rehab – and Joe has remained a constant in my life and has always tried to help me be the best version of me. Could you imagine how bad I would have been without him?

Anyway, poor little Joe overindulged in the delicious meat at his Hef reward, despite not being a big meat guy, and sadly that was his downfall.

We heard all about Cydney upping her game (by downplaying the fact that she could literally crush everyone left in the game), Joe, Cyd and Aubry formed a final three alliance, Tai and Michelle joined forces, Aubry and Tai reconnected while Michelle and Cydney solidified their bond … all for nothing after Joe was done in, I assume, by an extreme case of meat sweats!

Having zero respect for the fact that he was just medically evacuated for stomach issues – and the fact that he is 71, to boot – I decided to go with a (potentially) digestively aggressive Joe Del Campho to welcome him to post-hospital Ponderosa.

 

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In my defense, pho was Joe and my go to meal after cracking a case / defeating the bad-guys / whatever it is we did in the FBI back in the day (I was way too high to remember those days) – it was to us, what shawarma is to the avengers, you know?

So yeah, onion, par cooked-meat and chilli isn’t a good thing on paper – but it was the ultimate comfort food for my dear old friend. Despite that, the fresh flavours, delicately cooked meat and the kick of heat and lime work together to bring you a pho that dances in your mouth.

Plus, ginger is good for you … so there is that, right? Enjoy!

 

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Joe Del Campho
Serves: 4.

Ingredients
5 cups beef stock
3cm piece ginger, finely grated
2 star anise
1 tsp fennel seeds
cinnamon quill
1 tbsp fish sauce
2 tsp soy sauce
dried pho noodles, softened in boiling water for a couple of minutes
250g beef sirloin, finely sliced across the grain
1 onion, finely sliced
4 shallots, green part only, finely sliced
⅓ cup chopped coriander
black pepper
lime wedges, to serve
sliced chillies, to serve
Thai basil leaves, to serve
bean sprouts, to serve
sriracha sauce

Method
Place stock, ginger, spices, fish sauce, soy sauce and 2 cups of cold water in a large saucepan over high heat. Cover, bring to the boil and then reduce the heat to low and simmer uncovered for 5 minutes.

Place a handful of pho noodles in a large bowl and cover with boiling water. Allow to rest until cooked through or about fifteen minutes, drain and leave to rest.

Thinly slice the steak – it helps if you freeze it for about 20 minutes before.

Remove the spices from the stock mixture with a slotted spoon.

To serve, place pho noodles in the bottom of a bowl, layer the raw steak and onion over the top and cover generously with the piping hot stock. Season generously and sprinkle on some coriander.

To eat, season to taste with lime juice and chilli and add in some basil and sprouts. As I like heat and disregard Joe’s health, I topped it up generously with some sriracha.

The heat may have got things moving?

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.