God I love other people’s houses!!!! The above and below shots were taken at a very cutie-pie apartment – gorgeous colour combo’s and mini still-life’s abounded- I just couldn’t stop taking snaps. I really like how all the reds are echoed from tomatoes to cups to jug in the above shot, and who can resist a chi-chi bathroom in baby pink!

Stitchery: Red Alert

June 11, 2008

The above jacket comes courtesy of ‘Very Easy Vogue’ – V8414. I’ve made my version in a cherry red polyester crepe and lined the collar with a contrasting cotton fabric and I had the buttons made a to match. The jacket has three pleats in the back and elbow length sleeves. check out http://www.voguepatterns.com/item/v8414.htm to get the low down. A dress pattern is also part of the package

 

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Despite my best efforts the butter could not be saved.

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I think the Egg is going to be okay……..

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Carrot Cake Icecream

Should ‘Eye of the Needle’ rename itself? Maybe to something like ‘Food of the Face’?! Lately it’s been all about the sweet stuff and this week is no exception thanks to this carrot cake icecream recipe coming courtesy of frozen confection guru ‘The Mitch’

CARROT CAKE ICE-CREAM 

1/2 cup carrots, grated
3/4 cup walnuts, chopped
1/4 cup + 40g brown sugar
60g butter
60g white sugar
300ml milk
3 eggs, beaten
1/2 tsp vanilla
1/4 tsp Boyajian lemon oil (or perhaps about 1/2 lemon’s worth of rind?)
1 tsp cinnamon
125g cream cheese
300ml cream

OK, this is a slightly complicated one. Here we go!
1) In a saucepan, melt the butter. Add in the 1/4 cup brown sugar, the grated carrots and the walnuts. Heat it over a medium-high heat until it gets all caramalised and goopy.
2) Lightly beat the eggs together with the white sugar and the rest of the brown.
2) Heat the milk in a seperate saucepan with the cinnamon, vanilla and lemon oil. When it’s hot, but not boiling, pour it slowly onto the beaten eggs and sugar while stirring. Return the mixture to the saucepan and stir over low heat until it thickens into a custard.
3) Mix your caramelised carrot mix into the custard and put it in the fridge to cool down.
4) Beat the cream cheese and cream together, then mix in the chilled custard. Put the whole delicious mess in your ice cream machine and bask in its hypnotic whirling.

Verdict: Simply fantastic. This tastes exactly like carrot cake. Quite unsettling really. It’s rich and zesty and cakey and freaking delicious. Get on it!

 For more taste-bud bending flavours make sure to check out The Mitch’s blog – www.icecreamsunday.blogspot.com

I don’t know about you, but I believed in Jelly Oranges long after I’d given up on Santa Claus. These amazing treats added magic to many a childrens party and I was lucky enough to exprience their quivering beauty once more as an adult when a friend found some mysteriously growing in her fridge.

To make your own simply cut some navel oranges in half and eviscerate them! Fill the halves with jelly and leave to set. The wonder really happens when you slice them in half and they look like they’ve defied gravity, God and good sense. Delicious!

 

 

This recipe comes care of a Domestic Goddess who kindly shares its secrets here for all chocolate cake lovers. Make it look as good as it tastes by cooking it in a pretty tin. Yum!

250 grams of butter (melted)

4 eggs

2 cups of self raising flour

1 cup of milk

2 table spoons cocoa

1 table spoon Nescafe

juice of 1/2 lemon

2 caps of vanilla essense

1 1/2 cups of caster sugar

Mix eggs and caster sugar together – mix well

Add most of the butter – leave a little bit

Add flour and mix well

Add lemon and vanilla essense

Add milk and mix through…….

Use remaining butter and a little flour to line baking dish – preheat oven to 175-180 degrees (fan forced)…….Add 3/4 of mixture to baking dish…..Add cocoa and Nescafe to remaining mixture and mix through…… Place chocolate mixture in blobs on top of mixture in pan…… Use a fork/chopstick to marble the mixture by swirling around…… Place pan in oven and cook for approximately 1 hour and 1/4 – slightly less for a moister cake.

 YUM YUM YUM! but remember, eat only one piece at a time!

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Time to turn back the digital clock. It’s 1980 and Katie Pye is an Australian fashion designer busy taking shoulders to new widths, using colours only bees can see and dropping waistlines to legwarmed knees. Fast forward to 2007 and a technicolour retrospective of her work is so loud it’s screaming out of the National Gallery of Victoria at Federation Square. The exhibition, ‘Clothes for modern lovers’  is a fantastic, and retina burning, rewind to the days when all the colours of the rainbow got a look-in. Also great to see is ‘Apocalypse Wear’ –  you know, that Mad Max inspired look of shredded fabrics, layers of burlap and feet bandaged like they’ve been treading a nuke scorched earth. Pop on some RayBans and check it out.

The next best thing is online……………..http://www.katiepye.com/gallery/clothing.php

You’ll never guess the ending of this story book mash up. Tear up some pretty picture books, a couple of microwave cooking ones and a 70’s pattern book and shuffle them like a stack of cards to make your very own story book. Grab your UHU glue and cut and paste pics and text in a Devil may care fashion. To make sense of the mess use a bit of Letraset or your best handwriting to tell a tale of your own.

My hot tip is to go to the op-shop and head for the hard backs. Dust jackets can conceal some very pretty covers like the one I found below. In lieu of bookbinding skills a dainty belt from Nanna’s ‘Day at the races’ frock holds all the pages together.

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This little kitty can do twice as much as an ordinary kitty! Reading AND listening to an i-pod – to think that most only manage a kip in the sunshine. Angela East is the crochet queen behind this adorable mutant. Have a squizz at her website for more doubled up cuties http://www.etsy.com/shop.php?user_id=5360 or read an interview with her http://www.theprogram.net.au/featuresSub.asp?id=4724&state=3 (that’s a longie!).

Amigurumi is the Japanese equivalent of these crochet friends, www.amigurumikingdom.com for more in sweet n’ strange animals.