"I was nervous about prom because life has thrown so many trials against us, and we're used to things going wrong," Gabrielle says
Built with sneaker-like technology by artisans and leather from a world-class, ISO-certified sustainable tannery, these are the shoes that busy entrepreneurs and CEOs are raving about
You might remember the interview with our Tall Sister and co-owner of Dress Mavens, Nadine Moffatt
Ingredients 8 heaped cups plain white bread , crust on, cut into 2.5cm / 1 cubes (~600g/1.2lb) (Note 1) 500g/ 1 lb pork sausages , good quality (Note 2) 50g/ 3 tbsp butter , unsalted 1/2 onion , finely diced 1 large celery stalk , sliced 3mm / 1/8 thick 1 granny smith apple , skin left on, diced into 0.5 cm / 1/5 cubes 1/3 cup pecans , roughly chopped (Note 3) 1 cup (250 ml) chicken stock/broth , low sodium 1/3 cup (85 ml) cream , heavy / thickened (low fat also ok) 1 tbsp fresh sage , finely chopped 1 tsp fresh thyme leaves 1/4 tsp each cooking/kosher salt and pepper Garnishes (optional) 30g / 2 tbsp butter , melted (extra for brushing) Thyme leaves, small sage leaves, chopped parsley , optional garnish Instructions Preheat oven to 180C/350F (160C fan-forced)
