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How to wear your sexy dress in cold season without being frozen

There is no denying it now, the winter Christmas crazy party season is just around the corner…diaries will soon be booked up with nights out, office get togethers, dinners, drinks…you name it…all needing a fabulous outfit to wow your peers with. BUT…that age old problem will rear its ugly head when it comes to flimsy party dresses… how do you keep warm!!

Now, while there are some of us who live and die by the winter rule of cab to club, meaning that they don’t enter the outside world at all on a night out. Instead opting to jump from a taxi into a venue with the minimum amount of time outside. The majority of us however are forced to step outside to get from a to b and there are a few simple tricks that you can follow to look AMAZING in your skimpy dress but also keep yourself warm while in transit. 

First up…tights…now I know, these are not the most attractive accessories to have in your closet but in winter they are a must have. Depending on what dress you choose to wear, I would highly recommend having the appropriate coloured tights to match. That’s why I think black is a great choice for winter nights out, as you can pair with plain or patterned black tights that not only look good but keep your legs cosy and warm. Skin coloured tights don’t really look that great and are also by nature quite thin so won’t keep you as warm as their black counterparts. 

Anyway, black is always a more dramatic and sexy vibe for wild nights out! 

Or, if you're a brave mini dress lover and it's hard for you to give it up even in the cold winter, a pair of knee high boot is also a good defence against the cold. But NEVER try to match the boots with your knee length skirt, believe me, this may not make your sexy legs look that long.

Next trick is to invest in a serious winter coat to keep as much heat in as possible when out and about. Definitely choose a long floor length number here. Adds to the flamboyance of your look and keeps not only your body but your ankles warm as well! I would go for a fitted number when picking out a coat. This means you can make you outerwear part of your look by adding on a matching belt to cinch in your waist and complete your night time silhouette. 

If you are a hat person, then by all means this is your time to shine. Hats can add a fun and functional element to your look and can complete an outfit and up your style stakes while still keeping you warm. Berets are a great choice for the Christmas party season, as they seem to remain timeless and elegant and are super snug. 

Finally don’t forget some gloves….black leather…always a good choice. So gorgeous and a really high end, classy, finishing touch to any look. You could go for a vibrant colour either like a dramatic bright neon pink or a Christmassy red. Just don’t pick a woollen pair for night time…stick with the more expensive looking style of glove. Remember, you need to have your look in equal parts night owl and snug as a bug! 

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Tropical Stew: Pineapple And Chicken With Curry Sauce

Here is one of my favorite tropical Asian cuisine flavors. You can either cook this like a stew in a cooking pan or cook it in a casserole form in the oven. I actually do it this way but I found plenty of other recipes which are similar to just small differences,  some of them used onion, coconut milk instead of cream, or mango instead of pineapple. If you are a creative cook like me you can make this tropical stew using your favorite flavors from the mentioned ingredients or dare to add your own. 

Here is the original recipe in Swedish "Kycklinggryta med curry & ananas".


400-500g chicken fillet
Butter to frying
1-2 tablespoons curry
1 teaspoon cayenne pepper
1 red bell pepper 
4 dl chicken broth 1dl = 100 ml 
4 rings of pineapple or cubes (fresh or can)
2.5 dl cream 1.054 cup
salt and pepper
Maizena (cornstarch) to rescue Optional *


Cut the chicken fillets into cubes and then fry them a little in a pan with butter on low heat.
Meanwhile cut the pineapple and the bell peppers into cubes too. 
Season the chicken with salt, pepper and half of the curry.
Put the chicken in a saucepan and add the bell pepper.
Pour the broth and simmer for 10 minutes.
Then add the pineapples to smaller pieces.
Add the cream and taste with more curry & pineapple pad.
Cook for another 10 minutes. 

Then add maizena (cornstarch)  to get the desired consistency and serve it with rice. 

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Mount Pelee Visit

Here is a quick update since I am very busy these days. Yesterday we went to do some sightseeing again outside of our village Les Trois-Îlets. This time we head to the volcano Mount Pelee. On our way, we stopped at a small waterfall where Julia and her daddy took a dip in the water as we say in Sweden. 

When we arrived at the panorama viewpoint, Julia and I decided to take a break and grab something at the restaurant while David continued hiking up to the volcano top.

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Pineapple A Day

First, I did not know that there is actually a Pineapple Day on 27 June, some day 20 May. I see pineapples everywhere here on the island so I couldn't resist it. Julia did not understand what it was hehe, she was trying to play with it as a ball at first until she realized it was too heavy to play with. 

We love fresh Pineapple, they make a perfect fruit salad and delicious cocktails. As I usually like to make my researches on almost everything I looked for the benefits of pineapples because they are rarely mentioned. And I am glad I found some good news about them which I am sharing with you below.

Health benefits of pineapple

Immune system support

Pineapple contains half of the daily-recommended value of vitamin C, according to the FDA. Vitamin C is a primary water-soluble antioxidant that fights cell damage, according to the Linus Pauling Institute at Oregon State University. This makes vitamin C a helpful fighter against problems such as heart disease and joint pain.

Bone strength

Pineapple may help you keep standing tall and strong. The fruit contains nearly 75 percent of the daily-recommended value of the mineral manganese, which is essential in developing strong bones and connective tissue, according to the Linus Pauling Institute. One 1994 study suggested that manganese, along with other trace minerals, may be helpful in preventing osteoporosis in post-menopausal women. 

Eye health

“Pineapples can help reduce the risk of macular degeneration, a disease that affects the eyes as people age, due in part to its high amount of vitamin C and the antioxidants it contains,” Flores said. 


Like many other fruits and vegetables, pineapple contains dietary fiber, which is essential in keeping you regular and in keeping your intestines healthy, according to the Mayo Clinic. But unlike many other fruits and veggies, pineapple contains significant amounts of bromelain, an enzyme that breaks down protein, possibly helping digestion, according to the American Cancer Society.

Anti-Inflammatory benefits

“Due to a complex mixture of substances that can be extracted from the core of the pineapple, well known as bromelain, pineapples can help reduce severe inflammation ... and can reduce tumor growth,” Flores said. A variety of studies have indicated that bromelain may be helpful in treating osteoarthritis, though more research is needed. 

Excessive inflammation is often associated with cancer, and according to the Memorial Sloan Kettering Cancer Center, bromelain and other proteolytic enzymes have been shown to increase the survival rates of animals with various tumors. There is not yet, however, clinical evidence to show that such results will happen in humans. 

Blood clot reduction

Flores noted that because of their bromelain levels, pineapples can help reduce excessive coagulation of the blood. This makes pineapple a good snack for frequent fliers and others at risk for blood clots.

Common cold and sinus inflammation

In addition to having lots of vitamin C, pineapple’s bromelain may help reduce mucus in the throat and nose, according to the University of Maryland Medical Center. So if your cold has you coughing, try some pineapple chunks. Those with allergies may want to consider incorporating pineapple into their diets more regularly to reduce sinus mucus long term.

Source info 1
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Adjusting To The New Lifestyle

Here we are adjusting to our new lifestyle and daily routine. The beach is our main daily activity until I started my course this Monday,  now I am trying to make a schedule so that we do different things each day. On the other hand, I dedicate about 4 hours a day for studying divided between Julia afternoon nap and bedtime around 19:00 if I am lucky. Studying online on distance is such a great idea for people with my circumstances. I actually observe more when I study individually and in my home involvement.

Our social life at the moment is just around the rest of Davids colleagues. We have been invited to hangouts and a kids birthday party of one of the colleagues who are also here with their families. It was fun and we had time to share our stories and experiences from our first days here. I also had a couple of conversations with locals and other expats that work here in the service business and I gathered some info and tips for getting by in the island, which I will be sharing later on People Abroad.

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Instagram Flashback: Marrakech

The good thing about social media accounts, is that they keep a journal of our life memories that at certain times they might not seem important until a couple of years has passed. 

Yesterday I checked out my old private Instagram account and found lots of lovely travel photos that I did not share with you here on the blog. These ones right here are from my 6 months stay in Morocco / Marrakech trying to arrange my residency in Sweden year 2013. I had a great opportunity during those months to explore lots of parts of Morocco and make use of the waiting time.

Marrakech is where my father comes from. We used to visit my grandparents' village sometimes on summer holidays when I was a kid. And I made sure to visit the village one more time as an adult during that period to meet my grandfather and the rest of my dad's relatives. 

Personally apart from the complicated culture and boundaries for local females, Morocco is such a beautiful country. Especially the quiet places away from the crowded big cities. These pictures threw me back to those moments of connecting with my roots. 

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A Day In Le Diamant

It has been ten days since we arrived here. We are exploring new towns in the Island slowly as we have plenty of time. Other than our town where we live now Les trois-ilets, we visited Le Diamant for a day accompanied by one of Davids colleagues.

Le Diamant, both a town and a commune, is one of the most scenic destinations in southern Martinique, although there's no real center here as things are scattered along about 2km of sandy, wave-tossed shore and in the hills immediately behind. For visitors, this seaside town is a good base to explore the western horn of the island. It's also an obvious launching pad for the superb dive sites located around Le Rocher du Diamant, while the haunting Anse Cafard Slave Memorial gives some much-needed historical perspective on Martinique's brutal colonial history.

The road to the destination from our location was interesting. It was very quirky with lots of hills and the view as we arrived at the Diamant area was fabulous. The beach is wide long full of palms and shade to hide from the afternoon's strong sun. In this particular beach, the waves are higher. I had to hold Julia the whole time just to be extra careful. 

We bought fresh gigantic fruits from the local Marche with good prices. Everything was huge and bananas were in different colors, even purple. Spices and lots of coconut products to find in these local places. 

Unfortunately, we ended the trip with a bad food experience at one of the beaches local/casual restaurants ( Street style ) with beach view. The service was terrible and took more than an hour to get the order while we sat down sweating, we were not even served our cold beverages either. When the food finally arrived, it was not cooked well. They decided they won't charge us at the end. 

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Caribbean Food Recipes

Caribbean cuisine is a fusion of African, Creole, Cajun, Amerindian, European (Portuguese, British, Irish, Spanish/Latin American), East Indian/South Asian, Arab, Chinese and Javanese/Indonesian cuisine. These traditions were brought from many different countries when they came to the Caribbean.In addition, the population has created styles that are unique to the region.

Local Specialties

Martinique's cuisine reflects its many cultures. The local Créole specialties combine the finesse of French cuisine with the spice of African cookery and the exoticism of East Indian and Southeast Asian recipes. Fresh seafood appears on most menus. Other specialties include shellfish, smoked fish, stuffed land crabs, stewed conch, and curry dishes. Some are in hotels, some in lovely settings by the sea and some on the front porches of the cooks' homes. Local rum drinks often precede a meal and imported French wines often accompany it. Prices for a three-course meal for one person, without wine, range from inexpensive to moderate to expensive.

Le Matautou de Crabe

This dish is traditionally eaten during Easter and marks the end of the Lent period. The main ingredient is the land or mangrove crab. During the run up to this religious festival many Martinicans will buy or catch their crabs and keep them for a few weeks feeding them a variety of spices and vegetables. The crabs are normally prepared and stuffed with rice, onions, tomatoes, chives, spices and served with spicy sauce. Here is one more.

Accra is a form of fritter and probably the most famous and most common dish in the Caribbean, with each island having their own unique recipe. They are most frequently made with salt fish, prawns or vegetables. They vary from island to island and in Martinique, accras de morue are a signature dish. They are made from a batter in which salt fish is the main ingredient, mixed with spices. Martinicans eat this dish as an appetizer, a snack or sometimes as a breakfast item.


Chatrou is a small octopus frequently used in a number of Martinican dishes. The most famous of these dishes include the Fricassée de chatrou, which is an octopus stew with tomatoes, onions, lemons and other spices. It can also be eaten as a Ragoû de Chatrou, which combines fried octopus with red beans, lentils, white rice and chopped yams. Martinicans frequently get it in a form of a take-away from some of the local, authentic take-out joints.


Colombo is a signature spice of the Island and is widely available from local supermarkets and shops. Colombo is a blend of French, West- and East Indian spices. It combines turmeric, brown mustard seed, hot pepper, coriander, West Indian bay leaf, thyme and black peppercorn. The most famous dishes include Colombo de Martinique which is a curry traditionally made from lamb cooked in coconut milk, ginger and Colombo powder. It is also used to season chicken, goat, pork or vegetables such as aubergine, pumpkin or other local root vegetables.

Literal translation would mean ‘fierce avocado’ and refers to a hot, salt fish appetizer. The idea of fierceness comes from the spice levels used in the dish. The traditional recipe is made from avocado, limejuice, cassava flour (known as ‘manioc’), chillies mixed with spinach leaves and salt fish. There are other variations which include crab or lobster meat. The dish was traditionally eaten for breakfast by workers who worked on sugar plantations.

Lambis is the Creole word for a large sea snail. It may not be something that you are used to eating, but in Martinique just like chatrou, it is a staple. It can be grilled, fried, eaten in a casserole, stew or a pancake. It is frequently served with tomatoes, limejuice, spicy chilli sauce, parsley and salt.

Blanc Manger au Coco

Made from coconut milk, vanilla powder and sugar, this dish is a traditional Martinican dessert. The ingredients are mixed with gelatin and sometimes cinnamon or lime juice and zest to develop a sweet-tangy taste. The ingredients are mixed to a creamy paste and then separated into small bowls and refrigerated, ideally over night. Blanc Manger au coco is eaten cold and ideally served with some red fruits and sometimes with almonds.

Dorade grilée

Dorade, known also as a sea bream, is very common in Martinique. It is grilled and served with potatoes, chips, salad or rice. It is first marinated in lime juice, thyme, salt and pepper and then grilled – sometimes even oven baked.


Just Landed in Martinique

We finally made it and moved to the Caribbean island " Martinique". When we first arrived at the airport I got a flashback from my previous tropical country travels. I felt lots of mixed feelings and being surprised wast one of them, unfortunately. The atmosphere was quite similar to West Africa (Ivory Coast and Ghana), Brazil, and Key West. Even David confirmed the same feeling. 

Coming from 0 c and even below, rain, grey and dark weather I felt I was rescued in heaven. I adore the banana and coconut palms, turquoise clear water, the beautiful dark golden and brown skin of the locals and their bright colorful outfits. The fresh tropical vegetables and fruits which I missed from my previous trips. I got a strange sense of fitting in immediately, thanks to my flexible nature that makes me merge easily. 

Below you will find some info about the island that I gathered during my researches before we move. I will be writing more about our experiences. To be continued..

Martinique is one of the most beautiful islands in the Caribbean, and its beauty is matched by the richness of its history. Although discovered by Columbus, the island was taken for France in 1635 and has since been a possession of that country, except for three short periods when it was under British occupation.

In the 16th and 17th centuries, France amassed a vast empire in North America and the Caribbean. Today, the three Overseas Departments of France in the Western Hemisphere—Martinique, Guadeloupe, and French Guiana—encompass virtually all that remains of that imperial sovereignty.

Martinican Cuisine is a mélange of African, French, Caribbean and South Asian traditions. The recipes often reflect the complex history and varied cultural heritage of the island. Traditional dishes combine these global influences and use a range of local fruit, vegetables, fish, meat as well as the famous piment antillais, which is hotter than any chili you have ever tried. 


Lightweight clothing is worn throughout the year; washable, wrinkle-free fabrics are preferable. Cotton underwear and children's clothes can be purchased locally. Good quality yard goods are available but expensive. Dark suits are appropriate for evenings. Women rarely need hats (except sunhats) or gloves; these are worn almost exclusively at church ceremonies. Dressy cotton are comfortable and suitable. During winter, some women wear cocktail dresses of silk and brocade. Also necessary is an ample supply of low-heeled shoes for walking over the rough sidewalks and streets in town. Shoes may be found locally, but none narrower than a B width. A coat is never needed but, on occasion, a fabric stole is useful.


Martinique lies about halfway down the arc of the Lesser Antilles that extends from Puerto Rico to Trinidad. It is some 900 miles north of the equator, about 280 miles from the South American mainland, and 4,400 miles from metropolitan France. Guadeloupe is 100 miles north of Martinique. Its island dependencies of French Saint-Martin and Saint-Barthélemy are 150 miles north of Guadeloupe proper and about 100 miles from the U.S. Virgin Islands. French Guiana, wedged between Brazil and Suriname on the north coast of South America, extends from the second to the sixth degree of north latitude.


Martinique and Guadeloupe are densely populated, tropical, and agricultural. Sugar, bananas, pineapples to a lesser extent and assistance from metropolitan France are the economic underpinnings of the islands, providing them with a standard of living higher than that of most of the rest of the Caribbean. French culture is pervasive. The tourist industry has been slow to develop, although tourists are much in evidence during winter. They arrive aboard cruise ships, but generally, leave after spending less than a day on Martinique.

Info source 1, 2  

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