Friday, 26 June 2026

Heaven Official's Blessing Volume 7 - Book Review

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)


Heaven Official's Blessing is a Chinese BL novel written by Mo Xiang Tong Xiu, it's also known by it's Chinese name Tian Guan Ci Fu.

Mo Xiang Tong Xiu is a globally renowned author whose works are often cited as the best-known in the modern danmei genre. Originally self-published via the novel serialization website, JJWXC, her current titles include The Scum Villain's Self-Saving System, Grandmaster of Demonic Cultivation, and Heaven Official's Blessing. All three series' received multiple adaptations and have been published in numerous languages around the world.

In China BL is known as Danmei, the novel was first published in 2017, on JinJiang Literature City, a popular Chinese website for publishing and serializing online fiction.

Though not chronologically, the novel and book series, follows Xie Lian, a once human crown prince of the kingdom of Xianle in the east who ascends to godhood at seventeen, after dedicating himself to cultivation and martial training. During the inaugural years of his divinity, his kingdom experiences upheavel and war, due in part to draught and a terrifying new disease. Going against the edicts of both the heavenly realm and of fate, Xie Lian involves himself in the affairs of the mortals who have always loved and supported him, hoping to achieve peace and relieve suffering in his kingdom. Unfortunately, his appearance in the mortal world only amplifies the conflicts between his people and their desperation leads to the dramatic and abrupt downfall of Xianle, as well as the downfall of Xie Lian. The people destroy his temples, statues and abandoning him as their most respected religious figure and earning him the reputation of a God of Misfortune.

The novel has officially been translated into English by Seven Seas Entertainment, with the 7th volume being published on the 12th of September 2023.

Lifetimes of Cruelty, Centuries of Devotion.
The Kiln is open, and White No-Face is back to his full power. The past eight hundred years have not blunted his hatred nor his obsession with Xie Lian - he aims to break Xie Lian down to nothing, even if all of humanity and the heavens themselves are collateral damage.

This time, however, Xie Lian will not face him alone. Together with Hua Cheng - powerful ghost king, stalwart protector, and developed love - can Xie Lian finally reveal the face behind the mask and put an end to the nightmare forever.

Whenever I start the volumes I always have a quick look at all the illustrations for that volume and even with volume 6 I wasn't expecting it to take the turn it did.
I love that we get to see more of how Xie Lian and Hua Cheng's relationship develops as well as Xie Lian coming to terms about his feelings for Hua Cheng. I love that Xie Lian never looks at Hua Cheng any differently, even finding out about how deep his love and belief for him goes.
This volume definitely takes a darker turn and it makes me feel even more for Xie Lian as he comes to learn that more people he looked up to and admired aren't who he believes them to be.
We get a little more information on White No-Face's past, and how he came to be as well as who his really is.
I've also got to mention how I love how Xie Lian borrows spiritual power from Hua Cheng, you just know that it was definitely Hua Cheng's idea.
I also say this with every post, but I have to mention how stunning the artwork is in each volume, this volume is no different, it really adds to the story and each chapter.









I've officially completed the whole series and it will remain to be one of my favourite book series'.
It really didn't take me long to read Volume 7 once I got back into and how quick the story came back to me just proves what an amazing author Mo Xiang Tong Xiu is.

Have you read Volume 7 of Heaven Official's Blessing?
What were your thoughts?
Let me know in the comments below.

See you soon!


안녕
(Annyeong)
さようなら
(Sayonara)
再见
(ZaiJian)
Bye

Wednesday, 24 June 2026

Simply Cook


안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

Google Images


Cook restaurant quality meals!
Each box comes with 4 recipe kits and 4 step-by-step recipe cards.
Following the recipes, you combine the kits with 4-6 items from your fridge or cupboard.
Then in just 20 minutes  you'll be enjoying a delicious meal for 2-4 people.


First from this box I cooked the Spicy Sausage & Leek Pasta. In this kit you get Garlic Paste, Gochujang and Yasai Seasoning.


I always love this dish, it always cooks really well, and it's always full of flavour. 

Next from this box I cooked the Creamy Salmon Pasta. In this kit you get Mustard Seed & dill Rub, Garlic Chicken Stock and White Wine Reduction.


This is a good mixture of flavours that all work really well together. But I don't tend to get this for our boxes as Skye doesn't like salmon.

Next from this box I cooked the Korean Beef Bulgogi. In this kit you get, Bulgogi Marinade, Honey Ginger Sauce, and Gochujang.


We love this dish, I try to pick it often while also trying to try new dishes. I love the flavours in this dish and I always enjoy it every time I cook it.

Lastly from this box I cooked the Chicken Parmigiana. In this kit you get Rich Tomato Paste, Herb Crumb and Garlic & Chilli Mix.


I still find having spaghetti with this dish odd as it's not something you'd put together. I enjoyed the chicken it cooked really well. We've not had it for a while, so I think it's time to give it another try and see if it stays as a dish we like.

Each box is £11.78 or £9.99 if you click ship now, with your first box being a trial price of £3.
If you are interested in making your own Simply Cook subscription, then head over to the Simply Cook website, to check out more details as well as their big catalogue of dishes to make.

Here is a code to help you on your way and to get you your first box free:

See you soon!


안녕
(Annyeong)
さようなら
(Sayonara)
再见
(ZaiJian)
Bye

Tuesday, 16 June 2026

Cinnamon Swirls

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)


I was looking for something to make for breakfast an came across this Cinnamon Swirl recipe from Pinch of Nom.
This recipe can be found in the Quick & Easy recipe book, in the sweet treats chapter.

Let's get baking!

Ingredients:
320g light puff pastry
1 tsp cold water
2 tbsp granulated sweetener
2 tsp ground cinnamon
1 tsp skimmed milk

Start off by pre-heating your oven to 190C/170C Fan/Gas Mark 5. Line a baking tray with baking parchment.

Unroll the pastry and moisten with cold water.

Sprinkle over the granulated sweetener, followed by the cinnamon to form an even layer.

Roll the pastry along the long edge, to form a long roll. Try to keep the roll as tight as possible and use a little water along the edge to help the roll stick together.

Cut into thiry-two pieces, with a bread knife. Place each swirl onto the baking tray. Press each swirl down a little  to help the pastry layers to stick together.
Brush each swirl with a little milk and bake for 20 minutes until crisp and golden.

Leave to cool on a wire rack and enjoy.

These are really easy, simple and quick to make. I got a lot less than 32 out of this recipe, but I think if I make these again I'd double the pastry so I could freeze a batch as they're the perfect treat for breakfast for special occasions like birthday's and Christmas mornings.
The flavours are really nice and taste like shop bought cinnamon swirls.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all 
major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!


안녕
(Annyeong)
さようなら
(Sayonara)
再见
(ZaiJian)
Bye

Wednesday, 3 June 2026

Weigh in Wednesday!

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

Google Images

It's update time!

I'm still monitoring what I eat and logging each meal on my phone to see what my calorie intake is, along with seeing how much fat, carbs and protein I'm having. I'm still learning about what foods are the best for me and work better for what I want 
I'm having water alongside my coffee in a morning, I sometimes switch up and have a green tea in a morning, especially if I'm starting work early.
I still don't drink enough water, which is stull a big goal for me to change and improve on.

I now walk to work when I have a later start as I feel more comfortable walking those days, as some days I start work at 7am and I don't feel comfortable walking the route I do when it takes around 50 minutes. I was dreading walking to work before I started, but now I really enjoy it, I feel better in myself on those days and it's a good start in getting my steps in as I've completed my steps goal before I've gotten to work and started my shift.

I've not taken any pictures this time round but I did make sure I weighed myself and took my measurements. I have small changes which, I'm happy about as I didn't expect to see any changes at all just yet. I think even with small changes it helps keep you motivated and keep in that positive mindset.

Starting Weight:
11st 12.5lb/75.5kg/166.5lb

Current Weight:
1/6/2026
11st 11lb/74.8kg/165lb

Arms:
32cm/12.5 inches
1/6/2026
31cm/12 inches

Waist:
100cm/39 inches
1/6/2026
98cm/38.5 inches

Hips:
113cm/43 inches
1/6/2026
112cm/44 inches

Thighs:
61cm/24 inches
1/6/2026
63cm/24.5 inches

Well that's my first update as I keep up with Weigh in Wednesday. I feel it keeps me accountable and helps me look back on any progress I make and push myself to keep up with it.

See you soon!


안녕
(Annyeong)
さようなら
(Sayonara)
再见
(ZaiJian)
Bye

Tuesday, 2 June 2026

Chicken & Bacon Pasta

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)


I had some left over cooked chicken, so I went on a hunt for a recipe I could use it in and came across this chicken and bacon pasta recipe.

Let's get cooking!

Ingredients:
2 tbsp olive oil
1 tbsp butter
1 onion, finely chopped
1 large garlic clove, finely grated
200ml double cream
100g mascarpone
75g parmesan
1 chicken stock cube
cooked chicken
8 rashers cooked streaky bacon, roughly chopped
300g tagliatelle
parsley

The recipe asks for cooked bacon, so I started off by frying my bacon in a little oil and chopping once cooked.

Next in a medium saucepan, heat the oil and butter over a low heat and fry the onion for 10 minutes, or until softened.


Add the garlic and cook for another 2 minutes.

Next add the cream, mascarpone, parmesan, an stock cube. Give it a stir a stir.

Add the cooked chicken and bacon to heat through.

Meanwhile, cook the pasta following the pack instructions. Once cooked reserve 100ml of the pasta water before draining.
Toss the pasta in the creamy sauce and enough of the reserved water to loosen.
Season with black pepper.

Top with parsley and serve.



This dish is perfect for any left over cooked chicken.
I loved this dish, it was really creamy and full of flavour, I really enjoyed it.
I'll happily cook this again, it's perfectly filling, as well as being moreish too.

If you would like to follow the original recipe, then head over to the BBC Good Food Chicken & Bacon Pasta recipe page.

See you soon!


안녕
(Annyeong)
さようなら
(Sayonara)
再见
(ZaiJian)
Bye