Gotta find some time to really read this great post and try some of iHanna's strategies, philosophies, and ideas for a personalized planner!
iHanna - What got me started on this kick.
Ahhh Design - she inspires iHanna!
D*I*Y Planner - looks like the motherlode here.
DIY Planner Flickr Group - If you need inspiration.
Monday, February 28, 2011
Decor: Pendant
Decor: Solar Powered Lanterns
Thursday, February 24, 2011
Decor: Temporary Wall Treatments
Fabric/starch, tapes, paper, more at Apartment Therapy.
And you can see the fall out from removing some temporary wallpaper over at Oh Happy Day!
Apartment Therapy provides the details for starching fabric.
AT also has a roundup of decals.
And you can see the fall out from removing some temporary wallpaper over at Oh Happy Day!
Apartment Therapy provides the details for starching fabric.
AT also has a roundup of decals.
Tuesday, February 22, 2011
Monday, February 21, 2011
Trunks: Louis Vuitton for John Nollet
Initially, this image was swipe for an acquaintance. They are the bespoke trunks made for M. John Nollet by Louis Vuitton. I do not have the same talent or passion for hair as these gentlemen but I do admire the trunks. Here are other images from John-Nollet.com
Moose Call
I was eating Pringles tonight and thought of this yet again.
Time to document it!
Time to document it!
Take an empty Pringles can.
Pierce the centre of the bottom.
Thread a shoelace through the pierced hole but knot the lace so that the knot rests within the can.
Moisten the lace thoroughly.
Hold the can on one hand while dragging the other hand along the length of the lace.
Watch for Moose.
Thursday, February 17, 2011
Cannelés (de Bordeaux)
101 Cookbooks recipe with reference to the wonderful kitchenware store, Cookin', on Divisidero.
Chocolate & Zucchini's canelé recipe.
Cookin'
339 Divisadero St
(between Oak St & Page St)
San Francisco, CA 94117
Chocolate & Zucchini's canelé recipe.
Cookin'
339 Divisadero St
(between Oak St & Page St)
San Francisco, CA 94117
Big Boy: Cape
Mauby's No-Choke Cape.
But I would like to make Sarah B.'s version. Its proportions are a little more luxe since she used a quarter circle.
But I would like to make Sarah B.'s version. Its proportions are a little more luxe since she used a quarter circle.
Wednesday, February 16, 2011
Good Advice: E. M. Forster
Ladies and gentlemen, boys and bies; school was the unhappiest time of my life, and the worst trick it played on me was to pretend that it was the world in miniature. For it hindered me from discovering how lovely and delightful the world can be, and how much of it is intelligible. From this platform of middle age, this throne of experience, this alter of wisdom, this scaffold of character, this beacon of hope, this threshold of decay, my last words to you are: "there's a better time coming."
E.M.Forster, An Unrecorded History
Tuesday, February 15, 2011
HTML 101: Text Links
Wanna link to a picture or website in a description or comment at Flickr?
Easy-peasy!
Here is what is going on behind the scenes.
The highlighted portion is the url of the link to which you want to direct people.
Copy the address from the destination page and paste it into the code between the quotation marks. The text that peolpe will see and click on to reach the link can be anything. I have used the incredibly creative choice of the word here.
Good luck and happy hotlinking!
Easy-peasy!
Here is what is going on behind the scenes.
The highlighted portion is the url of the link to which you want to direct people.
Copy the address from the destination page and paste it into the code between the quotation marks. The text that peolpe will see and click on to reach the link can be anything. I have used the incredibly creative choice of the word here.
Good luck and happy hotlinking!
Monday, February 14, 2011
Re-ment Hack: DIY Baking Secret Set
Re-ment DIY Baking has a lovely secret set with an iced bundt cake and an even lovelier bundt cake mold. But I could never bring myself to get it because of its dang, ghostly floating pitcher.
Enter Dorothy Alice and her enabling suggestion to hack the set and get rid of the stream of icing.
The stream of icing is connected to the pitcher and plugs into a hole in the bundt's icing. The icing on the cake is raised around this hole like an escutcheon. Removing the connection would involve both infilling and carving.
I first filled it with white glue which was working just okay. The challenge was that, as it dried, the glue would shrink, causing a dimpling at the hole. Over time, with more glue, this lessened. When the glue was smooth on top and dry, I decided to do a little sanding to smooth the edge and shape the infill a bit. The horrifying result was that the glue plug popped out immediately!
Ruling out glue as a filler, I decided to jump right to the acrylic paint. Since the opening is so small, it actually worked well as a filler, requiring fewer treatments to fill the hole. It even took well to sanding without any weakening of the bond.
A few coats of paint and a final application of a satin sealer finished the hack. And I had a lovely bundt cake sans ghostly pitcher at last.
Next up could be the bundt cake in set #8 of Grandma's European Dinners.
Enter Dorothy Alice and her enabling suggestion to hack the set and get rid of the stream of icing.
The stream of icing is connected to the pitcher and plugs into a hole in the bundt's icing. The icing on the cake is raised around this hole like an escutcheon. Removing the connection would involve both infilling and carving.
I first filled it with white glue which was working just okay. The challenge was that, as it dried, the glue would shrink, causing a dimpling at the hole. Over time, with more glue, this lessened. When the glue was smooth on top and dry, I decided to do a little sanding to smooth the edge and shape the infill a bit. The horrifying result was that the glue plug popped out immediately!
Ruling out glue as a filler, I decided to jump right to the acrylic paint. Since the opening is so small, it actually worked well as a filler, requiring fewer treatments to fill the hole. It even took well to sanding without any weakening of the bond.
A few coats of paint and a final application of a satin sealer finished the hack. And I had a lovely bundt cake sans ghostly pitcher at last.
Next up could be the bundt cake in set #8 of Grandma's European Dinners.
Valentine's Day: Stickers on Fruit
Although it gets Nancy White's eponymous song stuck in my head, Twig & Thistle has such a great, off-beat idea for a Valentine's suprise
I may use these stickers more freely, on some less healthy treats but what a great viral marketing approach to expressing your cootchy-coo sentiments.
I may use these stickers more freely, on some less healthy treats but what a great viral marketing approach to expressing your cootchy-coo sentiments.
Tuesday, February 8, 2011
Magazines: Digital
High Gloss - lifestyle
Rue - inspiration
Matchbook - Field Guide to a Charmed Life
Sweet Paul - Chasing the Sweet Things in Life
Gifted - gift and packaging inspiration
Rue - inspiration
Matchbook - Field Guide to a Charmed Life
Sweet Paul - Chasing the Sweet Things in Life
Gifted - gift and packaging inspiration
Sunday, February 6, 2011
Grub: Salted Caramels
MAKES ABOUT 50
1 3/4 cups heavy cream
3/4 cup glucose or light corn syrup
1 tsp. fine sea salt
1 vanilla bean, halved lengthwise, seeds scraped and reserved
1 3/4 cups sugar
Fleur de sel, to garnish
Combine and heat cream, glucose, salt, and vanilla seeds in a 4-qt. saucepan over medium heat until mixture begins to simmer; remove from heat and let sit for 10 minutes. Line bottom and sides of an 8″ square baking pan with parchment paper; set aside.
Stir together sugar and 3/4 cups water in a 2-qt. saucepan. Heat over medium-high heat, without stirring, until the mixture turns a medium-dark amber color and a candy thermometer reads 370º. Remove pan from heat; slowly pour cream mixture into caramel. Return saucepan to medium heat; stir until caramel dissolves. Transfer mixture to a 4-qt. saucepan and cook, without stirring, until candy thermometer reads 246º. Pour mixture into prepared pan; smooth top. Let cool completely; then cut into 1″ squares. Sprinkle with fleur de sel and wrap individually in wax paper squares. Store at room temperature.
Recipe by Michael Laiskonis, Le Bernardin, in Saveur #135
UPDATE: Heed the candy thermometer! The recipe was delicious but I suspect that the caramel was not allowed to reach the correct temperature since it since prone to getting soft awfully quickly and easily. Maybe the thermometer needs replacing?
1 3/4 cups heavy cream
3/4 cup glucose or light corn syrup
1 tsp. fine sea salt
1 vanilla bean, halved lengthwise, seeds scraped and reserved
1 3/4 cups sugar
Fleur de sel, to garnish
Combine and heat cream, glucose, salt, and vanilla seeds in a 4-qt. saucepan over medium heat until mixture begins to simmer; remove from heat and let sit for 10 minutes. Line bottom and sides of an 8″ square baking pan with parchment paper; set aside.
Stir together sugar and 3/4 cups water in a 2-qt. saucepan. Heat over medium-high heat, without stirring, until the mixture turns a medium-dark amber color and a candy thermometer reads 370º. Remove pan from heat; slowly pour cream mixture into caramel. Return saucepan to medium heat; stir until caramel dissolves. Transfer mixture to a 4-qt. saucepan and cook, without stirring, until candy thermometer reads 246º. Pour mixture into prepared pan; smooth top. Let cool completely; then cut into 1″ squares. Sprinkle with fleur de sel and wrap individually in wax paper squares. Store at room temperature.
Recipe by Michael Laiskonis, Le Bernardin, in Saveur #135
UPDATE: Heed the candy thermometer! The recipe was delicious but I suspect that the caramel was not allowed to reach the correct temperature since it since prone to getting soft awfully quickly and easily. Maybe the thermometer needs replacing?
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