:: Happy Birthday Max!

Can you believe this child turned 15 today?
*faints*

xx Pip

:: Oh Dany Girl...

Melbourne gal Daniella Germain and I share a publisher (Hardie Grant) and a love of Frankie Magazine... and cooking too.  The images above are from Dany's forthcoming book My Abuela's Table.  Look at it! OMG.  Beautiful illustrations and delicious sounding Mexican recipes from Daniella's grandmother.  Wow.

Can you even believe that she made this book as part of her uni course requirements?!  It is quite gob smacking, no?! Like the kind of publishing fairy tale we all want to hear of, her lecturers then passed the book on to HG and VOILA! Publishing deal! I love those stories. They are not happy accidents though, rather the result of amazing talent which must not go unnoticed!

Ms Dany has a blog : And Now I Am Broke : you can see lots of  her work over there and find out more about the process of making her book, and more!

Ms Dany has a crafty shop : One Black Sheep
She has been very busy with her book and other work, so it is a bit quiet in the shop at the moment.  Be sure to add her to your faves, though.  Her stamps are totally amazingly rad.

I just found out this week that Ms Dany is designing the Meet Me At Mikes Journal which will be out later this year... so that is a bit exciting!  I actually added her link to my sidebar one morning and that afternoon got the email from Hardie Grant saying that she will be the Journal Gal. What a coincidence!  (Of course my super fave Michelle Mackintosh is designing my NEW BOOK - due in October - Make! Hey! While The Sun Shines. I am very lucky to work with such amazingly great and nice people, I tell ya!  Remember the great gals at Ortolan designed Meet Me at Mikes!?  Amazing and nice people AGAIN!  Lucky me!)

You can read a bit more about Daniella Germain here, on iSpy!

Isn't she great? Yes.

xx Pip

:: In A Flap...

Of course you need to make some bird wings for the kidlet in your life!  Look how GREAT they are! I think I want some. Sometimes I get in a flap and these could be just the thing for such moments.

You can find the tutorial and lots more gorgeous photos over at Llevo el Invierno.  Off you go!

xx Pip

PS :: Found via Sam on Facebook!

:: Put A Bird On It, Karen...

Jack White is lucky enough to be married to Karen Elson. She's amazing. They have two kidlets together, Scarlett and Henry Lee.  Cute.   I was listening to the radio today and RRR played her version of  'Season of the Witch'.  It is really something, and I love the 'you've got to pick up every stitch' part.  It should be on the play list of all crafty types,  I think.  If you drop a stitch you be sure to think of Karen, won't you?!  I have been dropping a lot of stitches in the scarf I am knitting. I think that this song is going to cure me. I hope. Do you think?!

xx Pip

:: Anzac Day...

We took the doggy and kids down to Port Melbourne beach this morning and bumped into the Anzac Day service.  I really like seeing the old people with their medals and their dapper hairstyles and their interesting faces and their best suits on.  I think they are pretty great.

Then a quick coffee at Il Fornaio and back home to do some sorting out and snacking.  Hope your day is going well!

xx Pip

:: Sunny Rooftop Afternoons...

Today we got up at 7 and found lots of eggs and bunnies and bilbies and wombats.
Then we had breakfast and I did a bit of crochet and a bit of watching The Real Housewives of NYC.
I made a chicken curry and started a big pot of chicken soup a la Sophie Dahl for dinner.
Then we went to Dragon Boat for YumCha.
And then we went past Kaneda (one of our two favourite Japanese places and spied Steve and Michelle sitting inside. Aw nice.  We would never have found this place if Michelle did not tell me about it. Thanks Michelle. You are rad.)
Then Cam bought a Radiohead record and a Rolling Stones record.
Next we went to Reader's Feast and I bought this book and Max bought this book.
Then Ari spent his pocket money at Mind Games.
Next we went to Rooftop Bar, had a drink and soaked up the gorgeous Eastery Melbourne day.
Then we walked home through the Carlton Gardens.
And now we are home. There is champagne.  I need to finish the soup and make the croutons.
And watch a bit more Sophie.
How was your Eastery day?

xx Pip

:: Melancholy Antidote...

image of the kitchen used on the show via here

One of Sophie's episodes was about things to cook for the Melancholy (or indeed when you ARE melancholy).  She read a letter from Sydney Smith to Lady Georgiana Morpeth in 1820. (You can find the letter in this book!)

_____________________________

Dear Lady Georgiana,

Nobody has suffered more from low spirits than I have done—so I feel for you. Here are my prescriptions.

1st. Live as well as you dare.
2nd. Go into the shower-bath with a small quantity of water at a temperature low enough to give you a slight sensation of cold, 75 or 80 degrees.
3rd. Amusing books.
4th. Short views of human life—not further than dinner or tea.
5th. Be as busy as you can.
6th. See as much as you can of those friends who respect and like you.
7th. And of those acquaintances who amuse you.
8th. Make no secret of low spirits to you friends, but talk of them freely—they are always worse for dignified concealment.
9th. Attend to the effects tea and coffee produce upon you.
10th. Compare your lot with that of other people.
11th. Don’t expect too much from human life—a sorry business at the best.
12th. Avoid poetry, dramatic representations (except comedy), music, serious novels, melancholy, sentimental people, and everything likely to excite feeling or emotion, not ending in active benevolence.
13th. Do good, and endeavour to please everybody of every degree.
14th Be as much as you can in the open air without fatigue.
15th. Make the room where you commonly sit gay and pleasant.
16th. Struggle by little and little against idleness.
17th. Don’t be too severe upon yourself, or underrate yourself, but do yourself justice.
18th. Keep good blazing fires.
19th. Be firm and constant in the exercise of rational religion.
20th. Believe me, dear Lady Georgiana.

Ah. Melancholy.  What do you do when you are melancholy?! I think when I am melancholy I will make Sophie soup and print this out and put it on the fridge....  It all seems like really sensible advice to me, Mr Smith!

xx Pip

image of the kitchen used on the show via here

:: Watching Sophie...

I told you I have been watching the Sophie Dahl cooking show, didn't I?  I missed it when it was on telly, so I bought the DVD and have not had time to have a proper look until today (bless you Easter!)  I had read a lot of negative stuff about this show, that Sophie was too sexy (I even found a screen shot of down-Sophie's-top!), too wordy, too Nigella-y.  I have not found her to be any of these things.

Her recipes are delicious looking, her delivery is straightforward and smart, the sets are lovely, the cookware is gorgeously vintage, there are lots of fresh flowers and scenes of London.  I really LIKE it.  Granted there are some wistful, self conscious scenes, but I can ignore those, because on the whole it is a lovely show.  She doesn't lick her lips and fingers or do any weird sexy moves. I don't know what they are on about, really.  She's GORGEOUS.  That could be it..?!

Anyhoo, you should watch it.

I am going to make the Chicken Soup, the Shepherds Pie, the Bubble and Squeak, the Peanut Butter Fudge and the Tom Kha for starters.  There are recipes here.

xx your pal, Pip

:: This Cosy Life...

What are you up to?! We've got the draw-bridge up. We are having nice times with the family and doing cosy things.  Here is what I have been doing ::

Redesigning my blog so that it has an easier commenting system!
Watching DVDs : The Delicious Ms Dahl at the moment
Eating Kimchi salad in way too copious amounts
Crocheting little dishcloths. I think I will use them in the bathroom too.
Knitting a scarf.
Cleaning my house. Ugh.
Thinking about Max's birthday on Friday.
Talking to Zoe on the phone. Zoe is Max's friend. She's super cute.
Preparing to make a slow beef dish to have in tortillas tonight.
Wishing for champagne.
Wording up the Easter Bunny.

How is it at your place? Are you having nice times?

xx Pip

:: Run Away And Join The Circus?

I am tempted. I am.  In the mean time I am going to look at this print by Caroline Dulko and cross my fingers and toes for super happy days ahead!  I hope super happy days are coming your way too. Yes I DO!

xx pip


....

:: Not Cross Buns and Hot Cross Buns...

Yesterday I made the dough for these buns and let it sit in a big bowl overnight. I got up this morning and turned the dough out, shaped it gently into bun shapes and put them on a tray.  I let them sit for half an hour or so to recover, brushed them with egg wash and then baked them in a hot oven for around 20 minutes, watching them carefully so their bottoms didn't burn.  By 8.30 we had Not cross buns.  I am going to make some on Sunday morning with proper crosses on them!  I like to have my buns on Sunday, because it stops me eating too much chocolate!

______________________________________________________

 The Lazy Baker's Hot Cross Buns

_______________________________

Make the dough the night before and be sure it's in a nice big bowl (so it doesn't overflow!) and well covered (no one likes bug-buns!)

Yeast Mixture:
2 7g sachets of dried yeast
1 tsp white sugar
1 3/4 cups of warm milk (not hot!)

Mix above ingredients together and let sit for 5 to 10 minutes to get the yeast going and the milk frothy.

Dough Ingredients:
1/2 cup sugar (yes, more sugar!)
a pinch of salt
50g butter - softened (not melted though!)
4 cups good quality plain flour
1/2 cup sultanas (or you could add some currants as well!)
1 tbsp chopped mixed peel
1 egg
ground cinnamon, nutmeg and mixed spice - a good shake of each or about 1/4 tsp if you are shy

Make the dough:
Sift the salt and flour together. Sprinkle in the 1/2 cup of sugar. Now add the cinnamon, nutmeg and mixed spice. Rub in the butter next until well mixed. Plonk the egg in with the milky/yeasty mixture - and whisk with a fork to combine. Now pour the eggy/milky/yeasty mixture into the floury/buttery mix. Add the sultanas and peel. It might be quite sticky. Flour your hands and push on. Sticky is good. Sticky means they will end up moist and bubbly. Knead together with springy, spirit fingers until it's all nicely combined and looks like a nice big lump of speckled dough.

First Rise (the night before!) :
Place into a greased bowl and sprinkle with some cinnamon and nutmeg. I brushed mine gently with some melted butter to keep it moist. You might like to do that if you can be bothered. Allow to rise covered with a clean cloth (until doubled in size). It will rise more quickly in a warm, draught free area.

Here is where you cover them and let it sit overnight. If you want the 'do it in one day' recipe look here!

Get up and shape your buns:
Good morning! I like your hair! Okay. Make a cup of coffee. Preheat your oven to 200C. Next, turn the dough out gently onto a floured surface. Don't knead it! Just carefully cut it into rough square-ish pieces around 4cm square (or bigger if you like big buns!) Gently push them into a nice bun shape with your finger tips, as though you are a very gentle dough sculptor. You should get about 16 or so buns from this - enough for 2 trays - don't worry if you get less (but don't try for 20 or they'll be TINY!) Grease your trays and pop the buns on - a little way apart - they will join together as they rise and bake.

Recovery Rise:
Now cover these nearly oven-ready buns with a couple of tea towels and let them rise again for half an hour or so in a warm spot. They may not double in size, but they will have time to recover and get ready to rise more in the oven.

While you are waiting you could pop over here and have a bit of a read?

Make the flour paste and get piping if you want traditional crosses:
Mix half a cup of plain flour with four or five tablespoons of water and pipe onto the uncooked buns in crosses (use a piping bag or a plastic bag with the corner snipped off a teensy bit)

Uncover the buns and brush them with egg wash:

Mix 1 Egg Yolk with 1 Tbsp Milk to make 'egg wash'. Now brush your buns all over with this mixture using a pastry brush. Be sure to avoid your crosses if you added them! This egg wash will help make your buns a nice burnished golden colour!

Buns in the Oven:
Put your buns in the oven for 15 to 20 minutes. Put them as high up as you can in your oven, allowing room for the buns to rise upwards too. Keep an eye on them while the cook, they are a bit prone to burn on the bottoms. If they do, they'll still be yummy, but obviously we want crisp bottoms, not burnt bottoms!

Make a pot of tea

Next:
While they are cooking make the sugary glaze to make your buns sticky! 

Mix 100g sugar with 50ml water in a pot on the stove. When your buns are ready, boil the sugar and water mix up and pour or brush it onto the just baked buns! Not too much, though, just enough to make them shiny and delicious! Sprinkle with cinnamon and sugar if you would like! Maybe some nutmeg too?!

Icing Crosses for Hot Cross Buns : instead of the traditional floury crosses :
Mix 1 cup of sifted icing sugar with 1 dessert spoon full of warm milk (or enough to make a piping consistency) - pipe onto your warm (not hot!) buns!

Variation for Fussy Kids:

Omit the sultanas and peel and add 150g of choc chips!

:: Vote For Thing One...

So. Do you know what? My blog is one of the leaders in the People's Choice section of the  Sydney Writer's Centre 'Best Australian Blogs 2011' Competition.  OMG. Now. I don't like to ask you for ANYTHING. But...!  Here is the thing.  When you write a blog like mine, you don't do it for money or fame. You do it for love. Yes.

When your blog has a big readership, like mine, or is a daily stop off for people, like mine, it gets pushed up to the BIG BLOG category.  BIG BLOGS get less comments and more hits. People consider them popular and a good resource and they know lots of people are quietly popping in and out for their daily update, thus it tends not to be AS necessary to comment much.  It's easier to get lost in the crowd and not comment.  It's sort of like the blog is A THING, not A PERSON.

Even though a lot of big blogs are written from kitchen tables or in front of the telly late at night.  By a person.  BIG BLOGS are still often considered beyond the person. Weird, huh?  A BIG BLOG like mine would attract maybe 5 or 6 comments for each 1000 visitors.  I am totally used to that.  It is fine. Honest. I am used to my blog being A THING. I call it Thing One.  Thing One likes to be helpful and visited often, a bit like me.

BIG BLOGS like Thing One usually have advertising and other commercial arrangements tied to them to help offset the time that is put into said blog, and to help make up for the lack of feedback (proportionately).  I don't do that. I think it diminishes Thing One to plug stuff and have lots of giveaways.  I am not saying that it diminishes other people's blogs, it's just not right for mine. I want you to know that the stuff I talk about is the stuff I really love (and not the stuff I have been paid to love or asked to love by someone networky!)

Yes, you are right, I do sell books because people read this blog and want to buy my books, but I don't make a lot of money like that. Ask any author.  And I do get lots of people visiting my shop because they read this book, but I don't make a lot of money like that either. Usually those people are up for a chat and a cuddle and a bit of an inspiration transfusion.  I like to do that, and it's a pretty great job, isn't it?! I do it because I really love it.  And I love teaching people and inspiring craftiness. And I love writing stuff. I am used to living on beans and soup so that I CAN do the teachy/chatty/cuddly/inspiry/writey/crafty job I want to do. That is what I have chosen.

So what?  Well.  I am telling you all this because I don't want to ask you to comment. I don't want you to ever feel obligated to do anything extra special or out of your way if you read my blog. Um.   Except for this one thing.   Please vote for me!  Please vote for Thing One.  The prize is a great course at The Sydney Writer's Centre!  I really want to write a NON-CRAFTY book one day, a sort of novel or a collection of short pieces of writing.  I need all the help I can get.  Can you help me?  Maybe I stand a chance of winning a prize if YOU vote. Maybe they will teach me to stop making up words? And write longer sentences? And not begin blog posts with the word So. Maybe.

You know, I really don't mind about the non-commenty, lurky stuff.  Honestly.  I love my lurkers. I am LUCKY that you read. (I see you popping up on my Stats and I know you are there! Hello!)   BUT, just this once could you try not to be quite so shy or busy and click over to fill out the form and vote for me?!  If you like my blog?! If you don't, please do not vote for me!  That would be wrong, but if you do like my blog, please vote. Maybe?! Yes?!

xx Pip

:: My Kimchi Salad

Hey you! So...

I make this salad twice a week and vary the ingredients.  If you don't have mirin you can make it without.  See what is in your cupboard and add the flavours you like. Sometimes I mix some peanut butter with boiling water and add that. Sometimes I add some honey.  Sometimes a sprinkle of toasted sesame seeds.  And I always add MORE chili when I serve this! I am spicy like that!  I make a batch and put it in containers in the fridge so that I always have something delicious to eat... or to give away to a friend.  This salad LOOKS super spicy, but the noodles really temper the chili, so it's not as hot as it seems.  You can also forget the noodle part and make the salad without, because it's delicious as is, or served on rice!

Let me know if you make this!

___________________________________________________

My Kimchi Salad

_____________________________

Basic Ingredients
One tub of Kimchi from your local Asian grocer (I buy the Chinese Cabbage style one!)
One packet of ramen or soba noodles
2 diced cucumbers
1 diced avocado
1/2 tub of cherry tomatoes, halved
1 handful of diced beancurd
(you can also add some blanched peas, green beans, snow pea sprouts... whatever YOU love!)


Dressing
1 tablespoon of soy sauce
1/2 tablespoon of sesame oil
1/2 tablespoon of mirin
1/2 tablespoon of nice vinegar (white wine, red wine or sherry are all good!)


Garnish
a handful of fried shallots (the kind you buy in a packet!)
a sprinkling of chopped peanuts if you like
a lemon or a lime squeezed over the top
Optional :: Coriander

How To:
Cook the noodles in a big pot of boiling water as per the instructions on the packet. Be careful not to over cook them.  That would be yuck. No one likes mooshy noodles. Test them often until they are done.  Now, cool the noodles under cold running water and drain them thoroughly.

Mix all the other ingredients together in a BIG BOWL.  You can just slosh it all together and mix it up nicely with a pair of tongs or a spoon.Try not to mush it to much if you have added the avocado, or better still, put it on last.  Add the cold, drained noodles and toss well again.  If you are hands on, use your hands, but keep your chili fingers away from your face etc!

Plate it up and garnish with the shallots, peanuts and lemon or lime! You can add fresh herbs, too, if you like. Coriander would be lovely!

Ta-dah!  Eat it up with some icy mineral water or cold white wine or beer!  Or a light red.  Yes. Do that.

:: How To Dye Eggs For Easter

I think this video is really cute. I do not think that the 'Hello' turns in to a spinning swastika.  That is what some people on YouTube thought. Seriously. Just dye some eggs, would ya?!  I like this video because it offers lots of cute suggestions to get you going, and then you can just work it out yourself. You could drip wax on the eggs too, couldn't you? Yes you could.  Ari suggested 'just using textas' and I think that is a good idea too.  Good work Ari.

I don't think these are very yum, so be sure to have some chocolate eggs on hand too. Yes.

How do you dye your eggs?

xx Pip

:: Hanging Out With Ari, City-Side...

On the holidays, we went to the city....

xx Pip

:: Bruno Benini

I was watching the ABC's Art Nation (one of my super fave shows!  How great is Fenella?! And Henry Wagons?! And Namila?!) on iView and they had a piece on Melbourne based photographer, Bruno Benini.  Look how beautiful his photos are. They really tell a story and set a scene, don't they?

The third shot down was taken at Black Rock.  I can't imagine what the locals were doing at the time... probably choking on their fish and chips. Model Anne Hamilton is wearing a Sportsgirl dress!  Amazing!  I love the whole high-fashion chic comes to Black Rock via Sportsgirl thing.  So crazy and great!


“The big difference between fashion photography overseas and in Australia, according to Mr. Benini, is that overseas… both manufacturer and photographer agree that it is more important to create an atmosphere with the picture rather than show every detail of the garment, and avoid creases…” 

and this from Mrs Hazel Benini, the lady in Bruno's life...


"Shoes were a vital part of our fashion photography. Whatever prop we used it had to be small and in close proximity to the shoes. In Bruno’s career the same clients kept with him all those years. You can imagine how we had to sit down and work out fresh ideas all the time. Apart from using a glamorous model holding a shoe close to her head, we have photographed them on miniature planes, trucks and boats, with kittens and puppies, with Christmas balls and sparklers, with cocktail glasses and ice-cream sundaes."


Kittens! Puppies! Sheesh!

Sydney's Powerhouse Museum has lots of super great photos in their Benini archive (they exhibited these in 2009)  : click here to see what they have stowed away.

What do you think?!

xx Pip