delicate twirly tulip pomander. guzmania (like bromeliad flowers) and tulip and spider grass foliage. pinned with silver stud pins and a wire loop for holding.
Sunday, April 26, 2009
tulip and guzmania flower pomander
delicate twirly tulip pomander. guzmania (like bromeliad flowers) and tulip and spider grass foliage. pinned with silver stud pins and a wire loop for holding.
Saturday, April 25, 2009
Bok / Boke
Boke (pronounced bokeh, if you prefer) is the Japanese-originated concept of the difference between out of focus areas of an image, with those areas that are in focus.Wednesday, April 22, 2009
Tuesday, April 21, 2009
Sunday, April 19, 2009
Hydrangea
A few of the many hundreds of varieties of flowering hydrangea and viburnum in the Royal Botanical Gardens of Melbourne. The pink spot seemed to be a viral problem affecting the green variety only - causing some to have pink edged bracts.
tir·a·mi·su
[Italian tira mi sù, pick me up : tira, pick, imperative of tirare, to pick, draw + mi, me + su, up.]
You will need:
One 500g packet of Sponge Fingers, the traditional Italian biscotti bread that is firm, in rounded long fingers.
500g of marscapone cream cheese (or more if you want more layers)
1/2 cup castor sugar
2 cups of strong black coffee, chilled to room temperature
4 tablespoon of Kahlua
a little bit of cooking chocolate to grate on top for finish (optional)
Using a clear deep dish is best, so you can appreciate the yummy layers visually too!
Method:
Make the coffee into a wide bowl, set aside to cool to room temperature. (you can refrigerate if you are pressed for time) I used 4 teaspoons of coffee to 2 cups of water.
Next, beat the sugar into the marscapone cream, gently until smooth and mixed in. set aside.
When the coffee is cooled, gently dip each sponge finger into the coffee. soaking up the coffee until the sponge is full. too much and it will sogg, too little and it wont be fully coffee infused!
spread these coffee fingers into one layer in your dish, then cover with half the cream mixture, repeat each layer again and then grate chocolate onto the top for finish! refrigerate for 6 hours. the longer it can set the more the flavours are intertwined.
enjoy enjoy enjoy! gustare gustare gustare!
You will need:
One 500g packet of Sponge Fingers, the traditional Italian biscotti bread that is firm, in rounded long fingers.
500g of marscapone cream cheese (or more if you want more layers)
1/2 cup castor sugar
2 cups of strong black coffee, chilled to room temperature
4 tablespoon of Kahlua
a little bit of cooking chocolate to grate on top for finish (optional)
Using a clear deep dish is best, so you can appreciate the yummy layers visually too!
Method:
Make the coffee into a wide bowl, set aside to cool to room temperature. (you can refrigerate if you are pressed for time) I used 4 teaspoons of coffee to 2 cups of water.
Next, beat the sugar into the marscapone cream, gently until smooth and mixed in. set aside.
When the coffee is cooled, gently dip each sponge finger into the coffee. soaking up the coffee until the sponge is full. too much and it will sogg, too little and it wont be fully coffee infused!
spread these coffee fingers into one layer in your dish, then cover with half the cream mixture, repeat each layer again and then grate chocolate onto the top for finish! refrigerate for 6 hours. the longer it can set the more the flavours are intertwined.
enjoy enjoy enjoy! gustare gustare gustare!
Wednesday, April 15, 2009
Rice Paper Roses
paper wrapped flowers / bags of rice petals
a unique way to display flowers- reminds me of dada - mundane materials made beautiful
Monday, April 6, 2009
Thursday, April 2, 2009
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