616 days

So it's been a while. I wish I could say it's because I've been extremley busy writting bussiness plans and making crafts but in truth it's out of sheer laziness that I haven't posted in almost a week! I'll get the complaints out of the way first: why do Ipods seem to have a year expiry date, you'd think for the price you pay for those little suckers they'd be your best friend for life; and vechiles are just as unreliable and expensive. So now that the venting is out of the way...

So I've got a wedding, mother's day and house warming gift to concoct. I'm thinking homemade aprons and a jar of cookie ingredients for the last two but I'm still stumped on the wedding gift. I orignally planned to make a needle point of the two but ater much debate and ruined intials I've decided against it. Any suggestions?

As far as the bakery plans are going: I've been collecting some knick knacks and samples of how I'd like the store layed out and designed. A bookshelve is essential where I can house board games and classics side by side. I'm thinking of making the menu out of the periodic table. Pretty fancy if I can say so. Baking wise I've been devouring Martha Stewarts magazine as of lately. Thank god for libraries, hey?

I just got a parcel from my beloved aunt. This lady is fantastic. She's a walking inspiration. The care package consisted of an artist's journal and a craft book, plus an invitation to have a ladies retreat in July. So thoughtful. Her son is actually at the Coachella music festival as we speak. Lucky guy, hope he fills me in on all the festivities and recommends a few new music acts to check out. You can never have enough recommendatios, especially from reliable sources.

I have to start doing this on a more regular basis. Feels good to spread the joy...

Nifty Things of the past Week: Perfect weather, resulting in perfect bike rides, letter writting, finding a ceramic owl figurine at the local Sally Anne, getting cute messages on your answering machine from your seven year old cousin, and the movie Year of the Dog. Molly Shannon really did a phenomanol job and a total departer from her normal antics, Peter Saarsgard is stand out as ussual.

Look at this nifty idea. I need to start recording where I'm snatching these images from but who ever created this is one sassy lady. Just use left over fabric and drape them in embroidary rings. You can find those by the dozen for cheap at thirft stores anywhere. Knitting needles as seem to be in abundance too so If there is any knitters out there, your forewarned!

618 days

As promised here is a delicious recipe from Mrs. Stewart herself. I thought it was rather seasonal to include this seeing how pineapples are going to be everywhere in the coming months.

Pineapple-orange Pie with Macadamia crust and candied nuts
Ingredients
Serving: makes one 9-inch pie; serves 6 to 8
· 1 1/2 cups macadamia nuts (about 6 ounces)
· 27 store-bought sugar cookies (6 3/4 ounces)
· 1/4 cup ( 1/2 stick) unsalted butter, melted
· 1 cup fresh pineapple juice
· 1/2 teaspoon finely grated orange zest, plus 1/4 cup fresh orange juice
· 1 1/2 cups plus 1 tablespoon sugar
· 3 tablespoons cornstarch
· 1/2 teaspoon coarse salt
· 1/2 teaspoon pure vanilla extract
· 4 cups chopped fresh pineapple
· 1 1/2 cups cold heavy cream
Directions
1. 1. Preheat oven to 375. Pulse 3/4 cup macadamia nuts in a food processor until they resemble coarse crumbs; set aside in a small bowl. Pulse cookies in a food processor until they resemble coarse crumbs. Add cookie crumbs and melted butter to nuts; stir to combine. Press mixture into a 9-inch pie plate. Bake until golden, 8 to 10 minutes. Transfer to a wire rack; let cool completely.
2. 2. Put pineapple juice, orange zest and juice, 1/2 cup sugar, cornstarch, salt, 1/4 teaspoon vanilla, and the chopped pineapple into a medium saucepan. Simmer, stirring occasionally, over medium heat until thick and transparent, 5 to 7 minutes. Let cool 5 minutes. Pour into crust. Refrigerate 1 hour (up to overnight).
3. 3. Heat 1 cup sugar and 1/4 cup water in a small saucepan, stirring to dissolve sugar. Cook over medium heat until thickened and golden brown, about 5 minutes. Remove from heat. Stir in remaining 3/4 cup nuts. Spread nuts onto a baking sheet lined with parchment, and let cool completely. Coarsely chop.
4. 4. Beat cream with remaining tablespoon sugar and 1/4 teaspoon vanilla until soft peaks form. Spread whipped cream over pie, and refrigerate 30 minutes. Serve sprinkled with candied nuts.

Also want to give a head ups to all you fancy wallpaper whores out there. There's a great Vancouver company that is producing some of the neatest prints around. Here's their site if you'd like to see samples: rollout.ca

Though it's hard to choose this one is my favorite. It's done my local Vancouver artist Julie Morstad. Some may be familiar with her work since she did the cover art to Neko Cases latest album. She has quite an imagination. I seen some of her work at a local gallery around town and was in awe of her prints. Somehow they're capable of being both cute and morbid at the same time. Quite a feat.

Things of importance in the last 24 hours: Writ ting a letter to a dear friend even though it will be months in the process of a reply, Sarah Vowell's Assassination Vacation, %70 chocolate, bike rides early in the morning, and grandmas

620 days to go

Found some great goodies today. After a half hour drive, map in tow, I arrived to this great garage sale. After much browsing and bargaining I scored some really jazzy decorations for my place. Including a round owl vase, art deco-esque white vases and two really cute cookie cutters (a kitten & the other a bird in a cage) that I used to bake some carrot cake in. Still wishing for that digital camera so I could post my finds.

Here is a little tip when your inn a tizzy: Grab a box of instant cake mix you pick up at the grocery store like a Duncan Hines or something of that vain and a can (355ml) of soda. This can be substituted for your eggs and oil. So that is what I resorted to today with my carrot cake. Now, not to hurt Mr. Hines ego, there usually a little bland so to make it extra tasty I add my own goodies to the concoction. For the carrot cake I used 1 tbsp of flax seed & coconut, 2 tbsp of sultan raisins and walnuts & 1 tsp of cinnamon and washed the top with warms honey an egg whites. For this cake I used Sprite but the other weekend for a chocolate cake I used Cola and 2 tbsp of chili lime. I know this recipe seems a tad bizarre I swear it tastes just as good. It keeps the same moistness but find I have to cook it 8 minutes longer than the box requires.

So I have to return those Martha magazines pretty soon so keep your eyes wide for some recipes and organizing ideas as only Martha could imagine!

Things I appreciated about today: thisamericalife.org that kept me company during cleaning and cooking, wine boxes to decorate, apron patterns, making a three tier treat trivet out of two wine glasses and three antique plates of different sizes...

So tomorrow is Saturday and you know what that means...GARAGE SALES. I've got five lined up close to my place, one including an estate sale so I'll post any of my finds. I've also amassed a large collection of Martha Stewart magazines so keep your eyes glued for some tips in the next couple posts. Last night I got together all my miscellaneous frames and cut out some photos I scored from a Getty image book called 'Memento' from the local Sally Anne and put up seven photos on the wall leading to my bathroom. Wish I had a digital camera to post a picture cause I think it looks pretty nifty, but we'll have to wait. In the mean time I found this picture on the web and it made me giggle to the extent of a pinched tummy.
Things I loved about today: finding a magazine I hadn't read at the gym, mixing the perfect ratio of soy milk to coffee leading to a delightful morning, discovering a pistachio crusted key lime pie recipe...

I've discovered this wonderful new craft magazine. This issue isn't out till the 24th but in the mean time you can download the templates for these wonderful little finger puppets at craftzine.com

So I'm new to the blopsphere so please be patient. My mission is to track an imaginary dream and see where it takes me. I want to open a pastry shop before I turn 23 and to get you caught up, I've never owned a business and have strong faith in the D.I.Y. mentality. I'll keep you posted through craft ideas, recipes, the boring stuff like business plans, the beginnings (i.e. Dishwasher at a chocolate factory) and other little diddies like books being devoured and Cd's on current repeat. 622 days to go
Labels: mission statement
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by ErBear