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| Autumn Brooch $35 by Emma Grace |
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| Geometric-Ness Print $15 by Allira Tee |
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| Vintage Girls Dress $20 |
Friday, February 17, 2012
Georgie Love Giveaway - YAY!
Have you seen the Georgie Love online shop? Have you seen the Georgie Love blog? It's a pretty fab site with some pretty fab handmade goodness for sale but surely the most exciting fab thing about Georgie Love at the mo' is this massively awesome giveaway. And to be in with a chance to win it all I have to do is tell you what I'd spend $50 on in the Georgie Love shop. Seems a bit too easy! So here are my super picks... I LOVE THEM. I love red. I love red with yellow. (ps. you can enter too! Do it!)
Wednesday, February 15, 2012
There is a crack...
I decided to get my 'creative' on this week and do a canvas for my Mister for V day. I am a complete novice at painting but was inspired by two different projects on the Beautiful Mess blog. This one and this one. A form planned in my little head... and this is how I did it.
1. First I divided the 8 inch canvas into a grid and began painting random squares in the first colour. 2. I ended up using 4 different colours to ensure I didn't have the same colour in touching squares. 3. I then applied a light white wash the entire surface. I did a couple of layers of this in an attempt to tone down the super brightness of the coloured squares.
Finally, I added my Mister's favourite lyric from Leonard Cohen's song The Anthem. And Ta Da! Tis done. I gave it to him last night, I think he was chuffed.
1. First I divided the 8 inch canvas into a grid and began painting random squares in the first colour. 2. I ended up using 4 different colours to ensure I didn't have the same colour in touching squares. 3. I then applied a light white wash the entire surface. I did a couple of layers of this in an attempt to tone down the super brightness of the coloured squares.
Finally, I added my Mister's favourite lyric from Leonard Cohen's song The Anthem. And Ta Da! Tis done. I gave it to him last night, I think he was chuffed.
Friday, February 10, 2012
Photo Friday : Work snaps...
Had a little bit of fun yesterday snapping some product shots for my lovely boss lady. Among her many talents she makes these beads from hand blown Venetian glass. Her original post is here. There was this perfect little spot in front of the window where the light was just divine.
Monday, February 6, 2012
Bubbles
My Mister snapped this pic of me last weekend. Little Critter and I were blowing bubbles in the back yard. MASSIVE bubbles...
Wednesday, February 1, 2012
Plum Jam
I have been making this plum jam recipe for several years now and it is dead set YUM!(I got it from taste.com.au and have added a couple of my own notes in pink)
Method
Place a couple of small saucers in the freezer to chill. Place
spices, bay leaves, wine and 1 cup sugar in a large, wide, heavy-based saucepan and stir over medium heat until sugar dissolves. Bring to the boil then simmer for 10 minutes. Turn off heat and leave to cool. When cool, strain though a fine sieve over a bowl.
Return strained syrup to pan with 1 cup water and plums. Bring to the boil. Cover with a lid and simmer over low-medium heat for 35 minutes. This is where I get the stick blender out and give it a good whiz. I don't like 'lumpy' jam.
Uncover pan. Add lemon juice and remaining sugar. Cook, stirring, until sugar dissolves. Bring to the boil then simmer, uncovered, over medium heat, skimming any scum from top, for 45-50 minutes or until jam jells when tested. To test, place a small spoonful on a chilled saucer then return to freezer for 1 minute. Run your finger through chilled jam; it should be the consistency of honey and wrinkle slightly when pushed. (I use a candy thermometer and just wait till its at 104 degrees)
Once at this stage, pour into hot sterilised jars and seal.
Ingredients
- 1 tsp black peppercorns
- 1 tsp anise seeds
- 6 cloves
- 1/2 cinnamon stick
- 2 dried bay leaves, crumbled
- 2 cups dry red wine
- 1.25kg white sugar
- 2 kg plums (try amber or blood plums), quartered, stoned
- 1/3 cup (80ml) lemon juice
Method
Place a couple of small saucers in the freezer to chill. Place
spices, bay leaves, wine and 1 cup sugar in a large, wide, heavy-based saucepan and stir over medium heat until sugar dissolves. Bring to the boil then simmer for 10 minutes. Turn off heat and leave to cool. When cool, strain though a fine sieve over a bowl.
Return strained syrup to pan with 1 cup water and plums. Bring to the boil. Cover with a lid and simmer over low-medium heat for 35 minutes. This is where I get the stick blender out and give it a good whiz. I don't like 'lumpy' jam.
Uncover pan. Add lemon juice and remaining sugar. Cook, stirring, until sugar dissolves. Bring to the boil then simmer, uncovered, over medium heat, skimming any scum from top, for 45-50 minutes or until jam jells when tested. To test, place a small spoonful on a chilled saucer then return to freezer for 1 minute. Run your finger through chilled jam; it should be the consistency of honey and wrinkle slightly when pushed. (I use a candy thermometer and just wait till its at 104 degrees)
Once at this stage, pour into hot sterilised jars and seal.
Friday, January 20, 2012
Leather on the wrist...
My latest craftings. Leather wristbands. SO much fun to make. Will def be doing more of these...
Friday, December 30, 2011
Photo Friday : Cockatoo
At the lake this evening having an impromptu family outing, this little guy let me get quite close.
Friday, December 16, 2011
Photo Friday : NT 2007
This is a shot from our roadtrip through NT in 2007. I flipped it vertical and BAM! There was Mr Creepy Pants staring at me... He gives me the shivers just a little bit. You?
Friday, December 9, 2011
Friday, December 2, 2011
Photo Friday : CHRISTMAS!
Went to the Christmas tree lighting in the city tonight. We were entertained by Justine Clarke (fun!) and some carol singers (fun for a while) and then Santa came to light the tree. Oh the things you never thought you'd do before you had a kid...
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