Back from the dead: Lychee

Tweet

I've been a bad little lychee...! At last the no-blogging guilt has made its way into the inner layers of my consciousness (it's itchin'! it's itchin'!!) and has left me feeling like a big sack of [ insert some rotten fruit here..., ie: lychees ]. Seeing how my partner in crime has been posting away this past week (you go, girl!) led me to kick me-self in the arse and say, in the wise words of System of A Down's Serj Tankian, "Wake up! Grab a brush and put a little makeup!"

Do not get me wrong; it is not a lack of topics nor crafty projects that has kept me away from the blog - au contraire! I always take photos of my projects, whether big or small, and often enough, I wish to post them here with a little bit of writing, may it just be a sentence or two.

I have accumulated quite a few photos of things I'd hope to show since my last post (PLEASE, DO NOT attempt to find it...) and I'm not sure I can possibly blog enough to catch up! But here I am and why do you insist on babbling?! Shouldn't you be posting a picture already?? (talking to thyself...)

Our supply of mini MOO cards was running low and instead of re-ordering the same ones, Caro and I thought it'd be a good time for some new designs. I had lotsa fun doing them and I'm really happy with the end results!


Alright, so this was just ONE of the many things I wanted to post and I will be doing the best I can to "catch up"... Please bear with me - it'll be worth it ;-)

Linen flower brooch

Tweet

One night last week, I was bored. I decided to make a brooch in the shape of a flower in linen. I wore it at the office the next morning and got a lot of really good comments on it.

UPDATE : The "How-to" is now online for this project! Hurray :D

A glimpse of spring

Tweet

Somebody gave me, as an hostess gift for our family New Year's party, an Amaryllis bulb. I thought it was a creative gift idea instead of the usual bottle or wine or box of chocolate. The flower just arrived this week. With all the snow falling on Montreal, it’s nice to have a glimpse of spring in my kitchen!

Opus lift - What a nice idea!

Tweet

I live in Montreal. I love the city, its vibe.

Our public transport co. has issue a chip card to replace the old traditional system. The chip card is beyond ugly...

But this designer had the great idea of inviting people to “facelift” their card and posts result on this site.

I challenge everyone at my office and I plan to do mine by the end of next month. My head is bubbling with ideas already. A story to be continued!

Long vacation!

Tweet

Ok, bloging is not my #1 priority, but what a long vacation it was!

I made soooooo many craft and project during this vacation that I need to make a few “How to” tutorial to share with the world!

I also did a lot of baking as this “King’s cake” (in French La galette des roi).

This is the recipe that I used for this cake. It was delicious but next year I will add pears in it!

French King’s Cake

Ingredients :

- Flaky paste
- 1 cup of almond powder
- ½ cup of confectioner sugar
- 1/2 cup of butter
- 1 tbs. of flour
- 1 tbs. of rum
- 3 small eggs
- A hard bean
- Melted butter to apply on the flaky paste along the way

Steps:

1. Mix soften butter with the sugar, the flour, the rum, the almond powder and 3 of the eggs.

2. Place 6 layer of flaky paste in the bottom of a pie mould putting some melted butter between each layers. Cut the flaky paste with a pair of scissor to make a circle a little bit wider than the mould.

3. Put the mix and the hard bean onto the flaky paste. Put 6 more layers of flaky paste on top of the mix. Put a little bit of melted butter between each layers. Cut the flaky paste with a pair of scissor to make a circle a little bit wider than the mould. Put a little bit of melted butter on the edge and seal the pie by pressing together the flaky paste to create a crust.

4. Bake into a warm oven at 400°F for 20 minutes.