As you know we love a bit of fashion news on the Womenkind Collective podcast so we thought it was about time we spoke to an expert. Annie Chung is a Devon based Image consultant with the passion and knowledge for helping women gain confidence and self-belief.Is fashion something that is on your radar? Perhaps over the years you have developed your own ‘style’ ? Or after many Lockdowns, have you given up on both fashion and style and go for a more practical, comfortable look? Maybe you can do both? Perhaps you’d like to be more confident in knowing ‘your look’ but have lost your way as you have got older and maybe a little wider?Well fear not because our guest today wants to help you with all these fashion quandaries. With her expertise in colour, style and organisation Annie empowers women to believe in themselves, put themselves first and dress with confidence and flair so they can be the best and most importantly loved version of themselves. Annie’s motto is “every day is your best life, dress for it”. You can catch the full interview with Annie on our YouTube channel: https://www.youtube.com/channel/UCFgmHLcdx28eco-XlkWYwUAWe are also talking boobs, bras and stars did you know 81% are wearing the wrong bra size? Find out why. There’s also a lot going on in the night sky at the moment and we take a look at why we are all made up of stardust.We continue with our Book Collective Sarah Graham’s Rebel Bodies, this week we have read chapter 7 The War on Cancer: Gendering the C word and once again we find out some shocking statistics.In the Foodie we have our ‘NICE BUNS’ and we have made Rhubarb and cardamom cream Semlors and they are absolutely delicious! These lovely Swedish buns are traditionally eaten the day before lent.Ingredients:100 ml milk. 150 ml water. 100g butter. 500g strong white bread flour. 80g caster sugar. 1 sachet of instant yeast. 2 teaspoons of ground cardamom. 1 egg.For the filling:250ml double cream. 1 tsp vanilla extract. 1 tsp ground cardamom. 2 tbs icing sugar. 3 sticks of rhubarb. 1 tbs granulated sugar.Method:Line a baking tray. In a saucepan pour in the milk, water and butter, heat till the butter has melted. Allow to cool. In a bowl combine the flour, caster sugar, yeast and cardamom. Make a well in the centre and add the egg. Mix in the cooled saucepan mixture. Make a sticky dough. Add a little flour to the work surface and knead until smooth and elastic. Place it back in the bowl, cover and leave in a warm place for around an hour. Once doubled in size turn out the dough and divide into 12 equal portions, roll into smooth balls and place on the baking tray. Leave to prove for around 45 minutes.Preheat the oven to 200degrees, gas mark 6. When the buns have risen place them in the oven. Bake for 12-15 minutesIn a saucepan lightly stew the rhubarb and granulated sugar for 10 mins. Whip the cream, vanilla extract, cardamom and icing sugar in a bowl. Once the buns have cooled cut the tops off and scoop a little of the centre out and fill with the cream and rhubarb. Place the top back on and eat straight away! There’s a fantastic quote for you this week too and a new WI. It’s another episode brimming with chat, your comments, and all the usual shenanigans. So, settle in for this hour(ish) podcast full of meaningful chat. If you’ve enjoyed our Podcast please consider buying us a Ko-Fi. This helps us ensure we bring you quality of content and sound.https://ko-fi.com/womenkindcollectivepodcastAnnie Chung: Facebook. Annie Chung Image Consultant. Instagram: @my_life_in_lipstick--- Send in a voice message: https://podcasters.spotify.com/pod/show/womenkindcollectivepodcast/message Hosted on Acast. See acast.com/privacy for more information.

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