Teeth: Brush them!

August 8, 2007

This is not a real set of rotten teeth. I sculpted these out of wax and they are going to be cast in bronze. Hopefully they will look a little healthier when they lose the brown! Will post pics when they’re done!

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Who remembers with sadness and regret the terrible fashion mistakes of their past? What adult wouldn’t want to go back in time, just to tweak a cord pantsuit, accessorise a little more that party frock? It is with this regret in mind that I now work to create flash fash for the youngsters in our midst. See below my reworking of a potentially life destroying summer wardrobe for baby, I’ve updated the look with modern fabs and a touch of jaunty rick rack.

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The above pattern came at a cost of 20 cents from the local op-shop. I’ve added the applique circles to give the pinnie a more up-and-coming look.

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What a happy accident it was to spot this 80’s lighting display! Was staring bleary eyed at the ground when I was totally blindsided by this Pink Floyd inspired arrangement of rainbow and light shard!!!!

Craft: Tasmanian Talents

July 17, 2007

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Crafter of creepiness, Catherine Badcock makes plush toys with mayhem on their minds. Each unique manifestation of evil is handmade and embellished with felt bones and meat chunks! A no-no for the nursery but a must for the mantle piece  – these are adorably threatening. To see more pics visit Cat’s site www.catrabbit.com.au

Or read more about her in the following article

http://www.theprogram.net.au/featuresSub.asp?id=5066

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Tasmanian Natalie Holstbaum is a jeweller who makes the everyday extraodinary. This brooch is an example of her use of recycled materials  – lino and carpet in this case –  to make her beautiful pieces. To see more of her work online have a Bo Peep at her website http://www.natalieholtsbaum.com

To read more about her use of recycled materials in her jewellery check out…. http://www.theprogram.net.au/featuresSub.asp?id=5116

 

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Yo check out the colour spectrum! What a hot Rainbow!!!! I was lucky enough to catch this curvy on my recent trip to Tasmania. This photo was taken in the historic Battery Point district and my, didn’t Mother Nature make a postcard out of the scene for me when I went ot have a look! 

I was on an Art and Craft Odyssey, checking out the terrific work of local talents working around Tasmania and saw some beautiful work. I’ll be posting links and pics of what I saw very soon!

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A picture perfect place by the sea…………

 

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And spying through a closed shop window I saw these shadowy characters!

 

 

 

 

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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!