Wednesday, July 23, 2008
So won't you join me on this new endeavour?...a new shop! Dedicated only to the felted pebbles. Focusing simply on color and form.
(I'll be adding more items as I make them...I just couldn't wait to get it up and running.)
Tuesday, July 22, 2008
The first being One restaurant, a fabulous new hotspot in Roermond, Limburg, Netherlands. Owned by Edwin Soumang and Bethany Delong, they serve up creative, innovative, and not to mention sublimely delicious food in a sophisticated, yet unpretentious atmosphere. And I'm not just saying that 'cause I like them. A few of my paintings adorn their walls, and my photographs adorn their website.
And if this wasn't the icing on the cake, well I don't know what is; the May 2008 edition of delicious magazine featured One restaurant as well as some of my photographs of their interior and food. Well slap me hard and call me Sally! You could imagine my ecstatic surprise when I was flipping through the mag and saw that!
6042 jk Roermond
t +31 (0) 475 600 262
The second being 14 feet. An uberhip indie store specializing in (refurbished and reclaimed) design furniture and handmade artsy goods. Situated in Healdsburg California (now I have a reason to visit the west coast of the U.S. of A.) They have a stock of my felted goodies. You'll find my pebbles, necklaces and bowls there.
325 Center Street
Healdsburg, CA 95448
Get thee to their websites and chcheck it out!
Thursday, July 17, 2008
Good things come in small packages. Today my mini-shipment of beads, clasps, chains, and string arrived. I've got some special felted beads ready and waiting to be strung, but most the designs are still floating around in my head. My favorite of the batch; the smooth palmwood beads (the pretty dark brown ones in the foreground.)
Wednesday, July 16, 2008
Getting out in the garden always has a quiet way of brightening my spirits.
Tuesday, July 15, 2008
Wednesday, July 9, 2008
Summer Fruit Tart adapted from Martha Stewart Everyday Food.
- 5 ounces speculaas cookies
- 2 tablespoons sugar
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 6 ounces bar cream cheese, room temperature
- 1/2 teaspoon vanilla extract
- 3/4 cup heavy cream
- 1 pound fresh sweet cherries, pitted and halved
- 2 wild peaches, pitted and sliced into small wedges
- 1 tablespoon apricot jam
- Preheat oven to 350 F.
- In a food processor, pulse speculaas cookies and 2 tablespoons sugar until finely ground. If you're like me, and not in the possession of one, a heavy mortar and pestle works just as fine.
- Add butter and stir until mixture resembles wet sand.
- Transfer mixture to a 9 inch tart pan with a removable bottom. Using your fingers and the back of a spoon firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.
- In a large bowl, beat cream cheese, vanilla, and 1/4 cup sugar until light and fluffy. Gradually add cream, and beat until soft peaks form. Spread mixture in cooled crust. Scatter cherries and peaches on top.
- In a small saucepan, combine jam and 1 teaspoon water. Heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries and peaches with glaze. Refriegerate tart for at least 30 minutes.
*Feel free to substitute any soft summer fruit as the topping. I think strawberries, raspberries, blueberries or even apricots would work just as well here.