Latest news with #familyrecipes
Daily Mail
7 days ago
- Entertainment
- Daily Mail
Terry Bradshaw announces shock career move
Legendary NFL quarterback Terry Bradshaw has written a cookbook with his family entitled 'The Bradshaw Family Cookbook', which will hit bookshelves in the middle of September. Bradshaw has added family recipes to the book alongside his wife, Tammy Bradshaw, their daughters, Rachel Bradshaw and Lacey Hester, as well as the Steelers great's so-in-law, chef Noah Hester. The book is co-authors by James O. Fraioli, who has previously won a James Beard Award. The book is available for pre-order here. 'Food and family go hand in hand for us Bradshaws,' Terry said via press release. 'We're loud, we joke around a lot, and we sure know how to eat. This cookbook is all about sharing those moments – the stories, the laughs, and the flavors that make our kitchen the heart of our home.' 'Whether you're flipping a steak on the grill or digging into a big ol' plate of Bradshaw beans, you're getting a taste of what it means to be part of our family.' The cookbook draws inspiration from Terry's grandmother, Hoodie Baby, and generations of family cooking. Bradshaw's wife, Tammy, as well as the couple's two daughters and son-in-law all contributed Lacey and Noah Hester own Hamm's Meat + Market in McKinney, Texas in the Dallas suburbs, with their additions to the book focusing on what they do at the restaurant, including a tomahawk steak with chimichurri. Noah spent more than 20 years in Hawaii working on the art of blending Southern hospitality with Pacific Rim flavors. He was also named 'Chef of the Year' by the CultureMap Dallas Tastemaker Awards in 2024. Terry's contributions to the book include spicy pork canoes with cilantro sour cream, spicy Italian sausage, and vegetable and kale soup. Tammy originally hails from Missouri and pays tribute to her Show-Me State routes and the recipes she makes at home in the book including fried green tomatoes and buttermilk pecan pie. Rachel is a singer who lives in Dallas with her husband Chase and son Cason. She also draws inspiration from her home life for the cookbook with recipes such as ooey gooey apple monkey bread or toasted ham and Swiss cheese sliders.
Daily Mail
27-05-2025
- Entertainment
- Daily Mail
MasterChef Australia winner Julie Goodwin shocks fans with surprise new slimmed-down look
Julie Goodwin has debuted a fresh new look in her latest Instagram post. The Aussie cook, 54, who won the inaugural season of MasterChef Australia, had ditched the dye and shed some kilograms as she announced she would be making an appearance at the Moreton Bay Food & Wine Festival. 'Australia's original home cook hero, @_juliegoodwin, will bring her warmth, wit and heart to The Kitchen Stage, presented by @ausbuild,' the post read. 'She'll serve up simple, soulful food that inspires the whole family to get cooking.' 'With her signature family-style recipes and relatable charm, Julie's demos promise comfort food, real talk, and that heartwarming reminder of why we fell in love with her all those years ago.' From A-list scandals and red carpet mishaps to exclusive pictures and viral moments, subscribe to the DailyMail's new showbiz newsletter to stay in the loop. Julie let her greys grow and flaunted a more au-natural colour for her locks in the clip, while also showcasing her weight loss since winning the cooking show in 2009. The kitchen extraordinaire looked slimmer than ever as she encouraged fans to attend the Queensland-based food event in August. Despite her makeover, Julie still donned her signature wide-frame glasses in the post, while wearing a pink sweater and matching, dangly pink earrings. 'Wow you are looking amazing' wrote one fan while another said, 'Omg is that Julie Goodwin? How much weight has she lost?' 'Julie you are looking incredible' someone else wrote while one more said, 'Julie you look absolutely amazing'. Julie reprised her MasterChef appearance in 2012 for the MasterChef All Stars series before appearing on Ten's I'm A Celebrity Get Me Out Of here! ion 2015. More recently, Julie appeared on the 2024 season of channel Seven hit Dancing with the Stars. During her stint on the series, the show's judges called her 'a sexy vixen,' 'a sassy minx,' and even a 'dominatrix'. The MasterChef winner revealed what she really thinks of the stunning response to her makeover for the dance competition in an interview with Daily Mail Australia. 'That was unexpected and unfamiliar,' Julie laughed. 'My family thought it was hilarious. I'm normally cooking and running around after my granddaughter, not pushing a good looking man around on the floor. 'I was stoked with the judges' feedback,' she said. 'It was nice to hear that I'd gotten the dance pretty right.' Julie was sent home alongside Australian Olympian and former politician Nova Peris in a double-elimination round that upset fans of the series. However the beloved TV personality says simply hitting the dancefloor after injury felt like winning. The celebrity chef had just six days in real-time to recover from the 'blindingly painful' calf muscle tear she sustained in week one. 'It certainly impacted our training and I wasn't over it by any means,' she said of her elimination performance which aired on Sunday. 'When I was dancing, I had that much adrenaline in my system I didn't really feel it, but as soon as I got off the floor I had to ice it.' 'I'm really happy I was able to get on the dancefloor,' she said when asked how she felt about exiting the competition.
Yahoo
13-05-2025
- Health
- Yahoo
Old-School Breakfasts You Don't See People Eating Today
Remember when breakfast didn't come in a box, cup, or bar? Back before almond milk lattes and $12 avocado toast took over the morning scene, people sat down to meals that were hearty, homemade, and — let's be honest — sometimes a little odd by today's standards. Think mushy toast soaked in warm milk, sizzling pork scraps in cornmeal, or popcorn swimming in cream. These were the breakfasts that fueled generations before us. Some were born out of thrift, others from convenience, and a few from good ol' fashioned culinary curiosity. But for one reason or another — changing tastes, faster lifestyles, the invention of Pop-Tarts — these old-school breakfasts have quietly slipped off the menu. In this article, we're flipping back through the recipe box to revisit the breakfast dishes your great-great-grandma loved and your great-uncle maybe still makes. Just don't be surprised if you end up craving a grapefruit half or buttered O's by the end. Read more: 17 Hotel Breakfast Buffets Ranked From Worst To Best Long before Golden Grahams or French Toast Crunch turned breakfast into a sugar-fueled cartoon, kids devoured bowlfuls of milk toast — bits of toast tossed into boiled sweet milk and served up with a little sugar and nutmeg. But milk toast wasn't a one-recipe wonder. Many recipes kept the toast intact instead of breaking it into pieces. Some added flour to thicken the milk. Others took a savory approach by adding meat or veggies. Milk toast was more than just "a fine dish for breakfast on a cold day," as the 1920 "The Cook Book of Left-Overs" called it. It was basically the Vicks VapoRub of the food world. Back in the 1800s and early 1900s, doctors recommended milk toast as a "feel better soon" meal for almost any ailment. Suffering from diarrhea? Gout? Mumps? Here, have some milk toast. But the Wheat Council of the United States and makers of electric toasters wanted to make sure that milk toast was known as much more than just sick-day mush. In 1924, Exeter and Hampton Electric Company teamed up with the Wheat Council to launch the "Eat More Toast" campaign. They distributed a leaflet called "Toast — Good Ways to Use an Old Friend." One of the featured recipes — milk toast. Their version called for hot salted milk poured over slices of buttered toast and sprinkled with paprika. They touted this warm plate of soggy toast and milk as "one of the best things to give a school child for breakfast." Americans consume billions of dollars worth of cereal every year. But long before the breakfast aisle offered an overwhelming number of cereal choices, Americans were pouring milk over something a little ... poppier. Yes, popcorn. Not the movie snack. Not the stadium or fairground treat. In the 1800s and early 1900s, popcorn was a popular breakfast cereal. It was cheap and endlessly adaptable. Sometimes, it was just popcorn, cold milk, and a bit of sugar. But it could also be served hot. Or with mix-ins like stewed apples, plump raisins, or a splash of fruit juice. In "Science in the Kitchen," Mrs. E.E. Kellogg described ground popcorn as "a delectable dish eaten with milk or cream." That name might ring a bell — Ella Eaton Kellogg was the wife of Dr. John Kellogg. It was in Ella's experimental kitchen where they accidentally flaked wheat into a crisp cereal. That happy accident was later replicated with corn. The rights were sold to John's brother William, who turned them into the now-iconic Kellogg's Corn Flakes. While Kellogg's and other cereals thrived, popcorn cereal quietly faded into history. It turns out it had one fatal flaw — sogginess. Some people just couldn't stomach how quickly it turned mushy. And once boxed cereal came along, with its convenience, crunch, and colorful mascots, popping corn in the morning suddenly felt like way too much work. Still, next time you're snacking on popcorn, just remember — you're only a splash of milk away from enjoying breakfast, 19th-century style. Creamed chipped beef on toast first reported for duty in the U.S. Army back in 1910, when it appeared in the "Manual for Army Cooks." The mission? Feed a lot of hungry troops with something hearty, comforting, and pantry-friendly. The original recipe — thin slices of dried beef simmered in a creamy, peppery sauce, poured over toast — required 15 pounds of chipped beef and served 60 hungry heroes. Gaining the less-than-glamorous nickname "S.O.S." (short for "s*** on a shingle"), the dish was a beloved breakfast staple, even if the name suggests otherwise. But let's be honest, even the tastiest meals can wear out their welcome, and S.O.S. gained a couple of other meanings too: "Save Our Stomachs" and "Same Ol' Stuff." In some places, the dish was served almost daily. Not content to be confined to military life, creamed chipped beef steadily marched its way into the heart of American breakfast culture. It found new recruits at Civilian Conservation Corps canteens, Boy Scout camps, and graced the pages of Good Housekeeping and Woman's Home Companion. It even earned a spot on the menu at places like IHOP and Cracker Barrel. It's since gone MIA from many restaurants and kitchen tables, though the military still serves a variation of it. It's now called Creamed Ground Beef, as chipped beef has been honorably discharged. If you're feeling nostalgic and want to try the dish at home, an easy creamed chipped beef on toast recipe stands at attention. Shirred eggs may sound fancy, but they're really just baked eggs. Traditionally cooked in a flat-bottomed dish (called, appropriately, an egg shirrer), shirred eggs are baked and served right in the same dish. These eggs were popular in the 1800s and made a glamorous comeback in the 1950s and 1960s, when newspapers sang their praises as the perfect meal for impressing company. The basic version is simple: Butter your dish, crack in a few eggs, drizzle hot melted butter over the yolks, and bake in a slow oven for a few minutes. Of course, even back in the day, no one could resist tinkering with a good thing. In 1898, Adolphe Meyer's "Eggs and How to Use Them" listed over 50 ideas for dressing up shirred eggs — mushrooms, chestnuts cooked in broth, chicken livers, eggplant — basically, anything goes. Some recipes layered tasty bits, such as slices of ham, directly on the dish and poured the egg over them. Others piled ingredients on top. Most ingredients work either way — cook the eggs in a bath of thick cream, or pour the cream over the egg. Or both might be the best option — like strips of bacon on the bottom and bits sprinkled on top. And don't forget the sides of the dish —some recipes call for lining the entire buttered dish with fine cracker crumbs and sprinkling buttered crumbs on top. With endless possibilities, shirred eggs are the kind of classic that really shouldn't be over easy — or over. Hoecakes and Johnny cakes might sound like they're part of a vintage dance playlist your grandparents enjoyed. In reality, they're cornmeal flatbreads wrapped in culinary confusion. Some say the name "hoecake" comes from early versions that were cooked on the blade of a hoe. Others think "hoecake" was a mispronunciation of a Native American word for ground corn cakes. Still, others believe hoecakes were made on a cooking tool called a "hoe." In some places, the terms "hoe" and "griddle" are interchangeable. And in parts of the South, pancakes are sometimes called hoecakes. Generally, though, a pancake is fluffier while a hoecake is flat and dense, with crisp edges. Unlike pancakes, hoecakes don't rise to the occasion with baking powder or baking soda — just cornmeal, water, and salt. They might be topped with butter and honey — indeed, those were George Washington's preferred toppings. Hoecakes with tea were one of his favorite breakfasts. But wait — was Washington really eating hoecakes? Depends on who you ask. In some circles, "hoecake" and "Johnny cake" are practically synonyms. In other circles, Johnny cakes are thicker, with added ingredients like fat, flour, milk, eggs, sugar, or baking powder. Or maybe not. During the Civil War, soldiers made what were known as Johnny cakes from what little they had — just cornmeal, salt, water, and maybe some precious grease for frying. Many recipes that came out after the war included ingredients that those soldiers could only dream of — and, unsurprisingly, with tastier results. Born from the resourcefulness of 17th-century German immigrants, scrapple was their clever way of using every last bit of the pig. So, what exactly is scrapple made of? Pork scraps — including some organ meats that politely don't get mentioned at the breakfast table — are simmered with grains like cornmeal and flour, seasoned perfectly, then chilled into a loaf. When it's time to eat, slices of scrapple hit the skillet for that breakfasty sizzle. When done right, scrapple emerges crispy on the outside and tender on the inside. Back in 1904, a weekly magazine called Leslie's captured scrapple's essence: "Scrapple is to Philadelphia what baked beans is to Boston." The article went on to explain that, in fall and winter, every Philadelphian devours scrapple for breakfast at least three times a week — and that people all over America were beginning to do the same. Philadelphia's scrapple factories were shipping loaves to every state — scrapple was becoming a breakfast staple with nationwide popularity. That nationwide popularity has since waned, but scrapple holds a special place in the hearts (and breakfast plates) of those in the Mid-Atlantic. Area grocers still carry scrapple (with updated standards of FDA-approved animal parts). Habbersett is one brand keeping the tradition alive. Making scrapple since 1863, the company continues regional distribution of loaves packed with pork broth, pork, pork skins, yellow corn meal, wheat flour, pork hearts, pork livers, salt, and spices. Meanwhile, the rest of the country might lean towards sausage or bacon, blissfully unaware of scrapple's sizzle. Scrambled brains and eggs once swaggered onto the breakfast table with the same confidence bacon has today. Whether sourced from cows, pigs, or lambs, these brains weren't for shock value. The brain was seen as a nutritious part of the animal — why waste it? Across continents and centuries, people have happily eaten brains. And up until just a few decades ago, scrambling brains with eggs was a classic American breakfast. Preparing brains read like a spa itinerary: cold soak, salty-vinegar hot soak, another cold soak. The process was meant to whiten the brain, make it firmer, and prevent spoilage. After that prep, the brain was ready for scrambling with eggs, and likely some milk, salt, pepper, and onion. Egg with brains spread beyond farm kitchens once canned brains hit grocery store shelves. No butchering required. But canned convenience was no match for changing tastes and the cholesterol charts of the 1950s. For many, "offal" started sounding suspiciously like "awful." Today, eating brain — once just another cut of meat — now makes many Americans decidedly squeamish. But if it's not making you squeamish and instead leaves you wondering, can you still buy canned brains in the United States? The answer is yes. Boone Brands sells Rose Pork Brains — cans of fully cooked pork brains in milk gravy (a useful presoak to remove the blood). They're stocked in select stores and, as with most things, available online. One click and — boom — your pantry suddenly has a higher IQ. At the turn of the 20th century, grapefruit was hyped as a miracle cure-all. During the 1919 flu epidemic, a "flu diet" made grapefruit so popular that it became the 1920s equivalent of toilet paper during the COVID-19 pandemic. In the 1930s, the "grapefruit diet" had people eating the citrus before every meal. But eventually, grapefruit settled into a role as a bright and tart part of a balanced breakfast. People sliced one in half, sprinkled on some sugar (a must back then — today's varieties tend to be sweeter than grapefruit of yore), and dug in with those little serrated spoons that no one uses for anything else. Then came the 1950s — grapefruit's true golden age. Cookbooks and magazines shared recipes for broiled grapefruit, which became a '50s classic. And there was grapefruit Alaska, a baffling concoction of grapefruit, whipped cream or ice cream, and a meringue topping. It sounds like dessert for breakfast, but let's just say grapefruit Alaska makes Mashed's list of "Foods From The 1950s That Should Never Come Back" for good reason. Nowadays, grapefruit has lost the citrus spotlight — it's more of a nostalgic cameo than a breakfast staple. The USDA reports that per-person availability of grapefruit in the U.S. dropped a whopping 87% from 1970 to 2022. Why the dramatic decline? USDA blames it on consumer demand — we prefer the convenience of grab-and-go breakfasts and easy-to-peel tangerines, which are sweeter, smaller, and easier to eat. In the breakfast citrus showdown, the little guy wins. Take your average bowl of cereal, toss it in a skillet with butter and seasoning, and boom — you're back in the 1980s with a bowlful that's toasty and totally tubular. Cheerios offered up the recipe in 1982, and it's unclear why it fell out of fashion (unlike shoulder pads, which deserved their exit). Here's how to make the original: Melt ¼ cup butter (or margarine if you're feeling retro) in a 10-inch skillet over low heat. Add 4 cups of Cheerios. Cook and stir for 2 to 3 minutes until the O's are well coated. Sprinkle with salt and serve warm or cool. Either way, they're yum! But just like hairstyles in the '80s, people couldn't resist messing with the recipe. Some people skipped the salt, opting instead to mix 1 teaspoon of Worcestershire sauce in with the butter. Others threw in Parmesan cheese and garlic powder for an extra savory kick. Then there were those who ditched the savory and took Hot Buttered O's into purely sweet territory, like Cinnamon Sugar Hot Buttered O's. Start with the butter, then stir in ½ teaspoon of vanilla. After cooking the Cheerios, toss them in a bowl with ¼ cup of sugar and 1 teaspoon of ground cinnamon. Real rebels ditched the plain Cheerios and replaced them with things like Apple-Cinnamon Cheerios. Whatever direction you go, Hot Buttered O's are a throwback treat that proves cereal isn't just for cold milk. In the 1970s, quiche was a go-to breakfast and brunch option. You could crack open almost any issue of Southern Living from that era and find quiche. The New York Times even called it "one of the decade's signal foods." But at some point, it lost its signal. In 1982, quiche's image problem even made the title of Bruce Feirstein's cheeky bestseller, "Real Men Don't Eat Quiche." (Spoiler alert: real men can and do eat quiche — especially when there's bacon involved.) Still, quiche has had its comeback moments. The Los Angeles Times reported a revival in 1995, although they noted that sometimes, it had to go undercover as a "tart" to win people over. One of the most popular quiches during the 1970s was Quiche Lorraine — a rich crust filled with Swiss cheese, eggs, cream, and bacon. Wondering why it was so popular? Give a Quiche Lorraine recipe a try and see for yourself. It might be retro, but do cheese and bacon really ever go out of style? Your guests will love it — just make sure to call it a tart. In the U.S., the word "porridge" mostly pops up when someone's telling the tale of Goldilocks breaking and entering. But we eat plenty of it. Porridge is basically what happens when you take grains or legumes and simmer them in water or milk until they're soft. But here in the States, we usually call it "hot cereal," or we get more specific — oatmeal (porridge from oats), grits (corn), Cream of Wheat (wheat). That said, the big bubbling pot of porridge on the stovetop? It's not the kitchen mainstay it once was. And honestly, that tracks. Even back in the early 1900s, a public health bulletin admitted that porridge was kind of a pain — long cooking times, doesn't keep well, generally needy. Still, people loved it for breakfast. One porridge in particular took the early 20th-century breakfast table by storm — Wheatena. By the 1920s, this toasted wheat cereal had become a pantry staple. It was the "3-minute cereal." Just boil it in water and you were on your way. Of course, breakfast habits changed and cartoon mascots entered kitchens on sugary cereal boxes. Suddenly, Wheatena wasn't quite as exciting. It's still around, though it's probably more familiar to vintage cereal collectors than to the average breakfast eater. Nowadays, Wheatena is microwavable, oats are often soaked overnight in the refrigerator, and you can cook grits in an instant pot. If Goldilocks were to pop in for breakfast, she'd be hard-pressed to find her traditional porridge bubbling away on the stove. Read the original article on Mashed.
The Independent
12-05-2025
- Entertainment
- The Independent
Teenager's cookbook championing her family's ‘special' recipes goes viral
A teenager who wrote, illustrated and designed a cookbook championing her family's recipes has expressed her joy and disbelief after it went viral on social media. Isabelle, who did not wish to share her surname and is from London, attends an International Baccalaureate school in the Netherlands. The 16-year-old, who is of English and Spanish heritage, decided to pay homage to her family through writing and illustrating some of the recipes close to their hearts in the form of a cookbook called A Taste Of Tradition, as part of a personal project assignment. From March 2024 to February, when she was 15, she planned which recipes she would include and listed out the ingredients, before drawing and painting her own unique versions of dishes including her Spanish great aunt's paella, her Spanish grandfather's empanadas and her English grandfather's cottage pie. She was inspired by watercolour illustrations of food she researched online, then drew her own, practicing various painting techniques until she settled on something that represented the ingredients best. 'I grew up cooking because I'm part Spanish and it's very linked to our culture,' Isabelle told the PA news agency. 'The Spanish recipes are my favourite to not only eat, but also draw and paint because there's so many bright colours.' 'The empanada recipe is very special to me because it's something very close to my heart – we make them with my grandfather every time we go to Spain. 'The paella one was the most fun to draw and paint because it includes lots of bright and interesting seafood. It was really fun to experiment with different painting techniques and colours.' She said her family were 'very emotional' when they saw the finished product, and added she was 'shocked' as it ended up looking better than anticipated. 'They're all begging for a copy,' Isabelle added. 'My mum's a writer as well so it was very special to share it with her.' Natali Simmonds, 46, Isabelle's mother, added her father is a graphic designer so creativity runs in the family. 'My dad's a graphic designer, and his father was an artist, so I come from a long line of creative people. It was really special that my father got to see her painting, drawing and designing the book,' the thriller writer said. 'It's nice that she has her own published book to look back on as her creative journey continues.' Ms Simmonds posted about her daughter's project on X earlier in the year, which was viewed by over half a million people and received thousands of likes. Hundreds of people also commented, saying how amazing the book was and asking if they could purchase a copy of Isabelle's handiwork. 'I didn't expect that type of a reaction,' Isabelle said. 'I'm quite critical of my work so I thought I could have done better but I'm glad to see all the effort was worth it and people enjoyed it. 'I would not be opposed to designing a less personal version to sell. I really enjoyed the process so I would love to do it all again when I have the time.' Isabelle said she first developed an interest in design at the age of eight and already began researching which universities she might like to attend in the future at that young age. She said completing the project 'opened my eyes' to the possibilities a career in design could offer her, and she next plans to study art and product design at a sixth form school in London in September as two of her A-level subjects.
Yahoo
12-05-2025
- Entertainment
- Yahoo
Teenager's cookbook championing her family's ‘special' recipes goes viral
A teenager who penned, illustrated and designed a cookbook championing her family's recipes has expressed her joy and disbelief after it went viral on social media. Isabelle, who did not wish to share her surname and is from London, attends an International Baccalaureate school in the Netherlands. The 16-year-old, who is of English and Spanish heritage, decided to pay homage to her family through writing and illustrating some of the recipes close to their hearts in the form of a cookbook called 'A Taste of Tradition', as part of a personal project assignment. From March 2024 to February, when she was just 15, she planned which recipes she would include and listed out the ingredients used to make them, before drawing and painting her own unique versions of dishes including her Spanish great aunt's paella, her Spanish grandfather's empanadas and her English grandfather's cottage pie. She was inspired by watercolour illustrations of food she researched online, then drew her own, practicing various painting techniques until she settled on something that represented the ingredients best. 'I grew up cooking because I'm part Spanish and it's very linked to our culture,' Isabelle told the PA news agency. 'The Spanish recipes are my favourite to not only eat, but also draw and paint because there's so many bright colours.' 'The empanada recipe is very special to me because it's something very close to my heart – we make them with my grandfather every time we go to Spain. 'The paella one was the most fun to draw and paint because it includes lots of bright and interesting seafood. It was really fun to experiment with different painting techniques and colours.' She said her family were 'very emotional' when they saw the finished product, and added she was 'shocked' as it ended up looking better than anticipated. 'They're all begging for a copy,' Isabelle added. 'My mum's a writer as well so it was very special to share it with her.' Natali Simmonds, 46, Isabelle's mother, added her father is a graphic designer so creativity runs in the family. 'My dad's a graphic designer, and his father was an artist, so I come from a long line of creative people. It was really special that my father got to see her painting, drawing and designing the book,' the thriller writer said. 'It's nice that she has her own published book to look back on as her creative journey continues.' Ms Simmonds posted about her daughter's project on X earlier in the year, which was viewed by over half a million people and received thousands of likes. Hundreds of people also commented, saying how amazing the book was and asking if they could purchase a copy of Isabelle's handiwork. 'I didn't expect that type of a reaction,' Isabelle said. 'I'm quite critical of my work so I thought I could have done better but I'm glad to see all the effort was worth it and people enjoyed it. 'I would not be opposed to designing a less personal version to sell. I really enjoyed the process so I would love to do it all again when I have the time.' Isabelle said she first developed an interest in design at the age of eight and already began researching which universities she might like to attend in the future at that young age. She said completing the project 'opened my eyes' to the possibilities a career in design could offer her, and she next plans to study art and product design at a sixth form school in London in September as two of her A-level subjects. More of Isabelle's work can be found on Instagram:
