Wednesday, December 23, 2009
Tuesday, December 22, 2009
Monday, December 21, 2009
I would love to find a pattern so I could make my own but you can purchase yours in a variety of colors by contacting Thomas Eyck.
Friday, December 18, 2009
You can check it out here under contest winners:
"My fiance is Scottish and I am American…
We are getting married at the House for an Art Lover in Glasgow July 1, 2010. I am whimsical and he is more streamlined. I would love to incorporate the tradition of the tartan plaids (since he will be wearing a kilt) and my whimsical nature. I have red flowery shoes and a classic twenties dress already picked out! We are both architects and love art and would love our personalities to be reflected. so i think the theme would be ” A Twist on T(art)an and Tulle”
I’m excited! They put an inspiration board and color palette together for me and it will be posted in January.
I will let you know when its posted!
Monday, December 14, 2009
I made a cute baby bag for them as a gift. The Amy Butler fabric is bright and cheery and looks more like a purse than a baby bag!
Can't wait to see the little bundle of joy soon!
Friday, December 11, 2009
Selina Rose is an award winning textile designer who uses cutting-edge technology to create intricately cut felt homewares and interior surfaces. Her broad range of products include rugs, acoustic wall panels, window treatments, room dividers, table runners, lighting, upholstery and more. I first learned about Selina Rose on decor8 blog.
Here are a few more images of her beautiful designs.
How amazing does this tart look?!? Oh, how I cannot wait to try and make this. Spotted on Lottie + Doof (which is my new favorite cooking related blog) this Chocolate Caramel Tart looks to die for.
The recipe is as follows but for more pics and a little more background check out the original post linked above.
Chocolate Caramel Tart (adapted from Claudia Fleming > Marlow & Sons > Saveur)
For the Chocolate Tart Dough
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1/2 cup plus 1 tablespoon confectioners’ sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour, plus more for rolling
- 1/4 cup unsweetened Dutch-process cocoa powder
For the Caramel Filling
- 1/2 cup water
- 2 cups granulated sugar
- 1/4 cup light corn syrup
- 1/2 cup heavy cream
- 8 tablespoons (1 stick) unsalted butter
- 2 tablespoons crème fraîche
For the Chocolate Ganache
- 1/2 cup heavy cream
- 3 1/2 ounces extra-bittersweet chocolate, finely chopped
Make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners’ sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days.
Preheat oven to 325° F. On a lightly floured surface, roll the tart dough into a large circle 3/16 inch thick. Transfer the tart dough to a 10-inch fluted tart pan with a removable bottom and press into pan. If it falls apart at all just push it back together in the pan. Chill the tart shell in the refrigerator for 30 minutes.
Prick the shell all over with a fork. Line with parchment paper filled with pie weights or dried beans and blind bake for 15 minutes. Remove the parchment and weights, and bake until the pastry looks dry and set, 5 to 10 minutes. Transfer pan to a wire rack to cool. (The tart shell can be made 8 hours ahead.)
Make the filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel (I removed it when it was sort of a medium amber since I knew it would continue to cook off heat), about 10 minutes. Remove pan from heat and carefully (the mixture will bubble up) and slowly add the heavy cream followed by the butter and crème fraîche. Stir until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.) Pour the caramel into the cooled tart shell and allow to set, first at room temperature and then in the regrigerator.
Make the ganache glaze: Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour the ganazhe over the tart. Refrigerate until set.
Remove the tart from the refridgerator 5-10 minutes before you are ready to serve it. Cut the tart into slices and sprinkle each with Fleur de Sel.
Wednesday, December 9, 2009
We have added another radical artisan to the PHX DIY group...Cherry Bombin Wear! She makes everything from recycled bicycle tubes. I just love this custom messenger bag above, I must have my own someday.
Tuesday, December 8, 2009
Lauren Lombardi Jewelry
Small Wooden Radio
Mango Medium Radio
Vintage Bingo Sketchbook
Teapots and Jugs Towel
Linda & Harriett 2010 Calendar
Monday, December 7, 2009
For something a little more fancy I spotted these fabulous Black Magic Heels at Anthropologie. They look so sassy and comfortable. Too bad they are running a little low on sizes, otherwise I would be very tempted.
Friday, December 4, 2009
First I created my master with the lighthouse which is way easier than any other screenprinting method I have tried (except for the Yudo...any thoughts on that?) I am just so sad that they are discontinuing the Gocco....I guess I better start buying supplies.
After exposing, I selected my inks (brown, red and silver...very holiday-ish) and started applying to the screen. The instructions said to apply the Riso ink-blocking foam to the screen to prevent mixing but I didn't have any sooo I created my own by buying the $0.99 sheets of sticky foam at Michael's. It worked perfectly!
Then I selected my paper and placed it on the sticky pad, which is genius because then your paper never slips around and you get perfect placement. I tried red, white, off-white, green and then a recycled chipboard-ish color. The chipboard one was my favorite.
Press down and ta-da! It took me a few to get the right pressure down but then I was a printing machine. I probably printed over 50 cards last night.
I love how they turned out. I have to now go buy envelopes and write them all. I love my Gocco and it was well worth the purchase, I just wish they would not stop making them. What have you made with your Gocco?
How about a little holiday graphic love!? How adorable and awesome are these letterpress bow cards by Pie Bird Press (they have an adorable website). I absolutely LOVE them and they make me so happy. They have a lot of other great stuff too in their Etsy shop so go check it out.
Thursday, December 3, 2009
Wood LED Flashlight
Wire 9-Cube Event
French Country Chlakboard
Wood Wall Art
Wood Candle Holders
Olive Wood Pendant Lamp