Salt Art

From March 2011:

"And finally I got to take some pics of my not so latest work which I wanted to share with you guys for a quite while now. Some time ago I came across a book in the library that showed in details how to craft items from salt dough. Epic. I made some that reaped ample complement and satisfaction.

My first piece was a box, made of 6 squares, all with holes all round, which i have painted with water colours. The 'lid' (if you will) is attached with a spring made of a thick'ish copper wire and the rest is holding up together by a thinner wire just wrapped round holes of two neighboring squares. Then  a bit more copper wire swirls motifs here and there....

Check out the rest....

Diary Cover

this one is from feb 2010:

Some time ago I made myself a black leather cover for my diary- Simply because the picture on it annoyed me!

A friend of mine saw it today and wanted one as well- so we came to my place and had a look on various fabrics and leather scraps I got...       

- she decided on the tan leather suede side and a button to match. Stunning comb, I must admit it much looks better than my black leather one. I might just make myself a cover for something out of that. So here is how we did it.

List Of Items:

Diary, book, notebook- Whatever.

Button.

Large enough piece of leather.

Contact Adhesive.

Scissors.

Leather hole punch.

Surface to cut on & a scalpel could help as well as a good steel ruler.

RED PEPPER SOUP

So here is a personal highlight (from March 2010)- I like it spicy- play with how much Chilli you'r adding. 
Here it goes




2 tblsp Olive oil

2 Red Onions sliced

2 Garlic cloves thinly sliced

2 Bay leaves

1 tsp Ginger

1 tsp Coriander

1 tsp Chilli (or not)

½ tsp Nutmeg

Salt & Pepper

4 large juicy Red Capsicum

½ cup Dry Red Wine

Few strings of Saffron (optional- recommended)

2 lt. Veg Stock

Fry the onions & the garlic in olive oil until it starts sweating. Add all the spices (apart of the saffron). Let the whole thing become! Take a shape- you know- bond. Add the Capsicum and cook until the juices are almost completely evaporated, now add the wine and once thats starts bubbling  add the saffron. Cook for 5 more minutes before adding the veg. stock. You may want to wiz (as in a mixer) the whole thing into a smooth soup; I love it just like that chunky and defined. Serving suggestion: with a dollop of sour cream &  fresh baguette.

Tell me how you liked it. I'd love to get a pic so we can see how you chose to serve this (sorry i don't have one, because I've done it at work ;/)...

A Shift To A Personal Level

I have decided to take a turn and make this blog a more personal space. So I will be posting here a bit more often about whats going on in my life, crafts, recipes and anything that comes to mind. During the weekend I will import previous post and pictures I posted on other places. More than happy to hear your feedback and any comments or questions you have. So keep checking this space... ;)