
Friday, 26 August 2011
my craft space

Thursday, 25 August 2011
Craft Club: Strawberry Pincushions
Where: the Book Boutique, Church Street, Ripley, Derbyshire.
Time: 7pm-8:30pm
Contact: Apryl meridianariel@hotmail.com with any questions you may have.
The Craft Club is a brand new friendly and informal place to hang out with like-minded crafty folk. We’ll be here at the Book Boutique In Ripley 7pm until 8:30pm on the Monday the 26th of September. If things go well there will be more meet ups in the future.
Please do pop along and join us. Please feel free to bring along any craft project you are working on, chat, learn some new skills, browse the bookshelves and have fun. There will be tea and cakes to purchase and we really hope you have fun joining us for some crafty fun.
Monday, 15 August 2011
Caleb the Imp
Caleb the imp is small and lonely little creature, prone to mischief, bouts of melancholia, lover of fairy tales and converse shoes. He is a tiny bit huffy and stubborn, but you didn’t hear that from me. He is wicked, and sweet, a charmer and a procrastinator. He has a way of generating messes that make you forget about the job you were meant to be doing. Caleb love listening to fantasy stories of broken knights, hysterical dragons and forgotten magical realms, and watching epic fantasy movies and shows like Game of Thrones, Conan, Camelot, Legend of the Seeker and Labyrinth to name but a few. Did I mention he loves shoes? Because he really loves converse shoes, he won’t go to a home without any chucks in the house, and may drive his owner to buy more and more shoes. He says the shoes are his pets and his friends.
You must be careful if you own Caleb for you might come to harm tripping on carefully arranged piles of converse. He mostly means well, honest, but Caleb is an imp and that means trouble no matter how many shoes you own.
Caleb was made from a Converse One Star button down shirt, vintage buttons, vintage doily, and toy filler.Caleb was stained with a mixture of coffee, vanilla and cinnamon. He is meant to be a decoration and not to be roughly played with my small children, due to his button eyes. Caleb the imp is a one of a kind creation, and I hope that you love him as much as I loved making him. I mean just look at that face, how could you not love him?
Friday, 12 August 2011
I've packed my case
Wednesday, 10 August 2011
Moo mini cards
Sunday, 7 August 2011
What's in my bag
Friday, 5 August 2011
Molasses Rye Bread Recipe
Ingredients:
2 packages dry yeast
1/2 cup warm water
1 tablespoon sugar
1 cup warm water
1/2 cup dark molasses
1 tablespoon salt
2 tablespoons oil
3 cups rye flour
1 1/2 -2 cups bread flour/plain flour
1/2 cup cornmeal (semolina)
Directions:
Soften yeast in 1/2 cup warm water.
Stir in the sugar and let stand until frothy and bubbly.
In large mixing bowl combine the yeast/water with 1 cup warm water with molasses, salt, oil and rye flour. Mix in the plain (bread) flour until the dough is smooth and elastic.
Knead the dough and then let it rise in a covered greased bowl until it’s doubled in size.
Punch the dough down and shape into 2 large round loaves or 6-8 small rolls.
Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.
Let loaves rise in a warm place until doubled.
Bake loaves at 190C (375F) for about 30 minutes (20 minutes for small rolls) The crust will make a hollow sound when tapped lightly.
Serve warm with plenty of butter.
Cook’s notes: my recipe is the combination of a few different recipes from food.com and a clone recipe for Outback Steakhouse’s bread. I would have used the recipes I found exactly but I only had a cup and a half of plain flour to add to the bag of dark rye flour I bought from Caudwell’s mill. I’ve not strayed too far from the recipes other than I used Billington’s natural molasses sugar (a very dark brown sugar as I had no molasses).
I’ve heard that the bread will freeze very well but we ate it all up before there was a chance to freeze it.
crafteroo button swap sent and recieved
Sunday, 17 July 2011
secret message holder and picnic plans
Sunday, 3 July 2011
Who wants to go on a picnic?
Monday, 20 June 2011
car boots, junk warehouses, and garage sales
Tuesday, 14 June 2011
Dr. Horrible t-shirt
Monday, 13 June 2011
steampunk strawberry
Friday, 10 June 2011
A Clockwork tale of Red Riding Hood (Part the first)
My name is Rowan but most people call me Red. I live in a village in the heart of the forest. There is no silence here, the forest is filled with clanking and ticking of steam driven machinery cutting down trees. Vibrations shake the earth beneath my feet as the miners drill deeper and deeper under the ground, searching out new veins of precious metal. The sound of metal against metal fills the air near the blacksmith’s forge, ribbons of black smoke curl as they rise from the rooftops.
Today is my eighteenth birthday. Mother says I shall leave now to visit Grandmother in the Cottage. Mother has been up all night sewing me a hooded cloak, the colour of ripe red berries, the colour of my left eye. The one the villagers say is cursed and evil. Mother says it’s nonsense, that it means I will always see the truth of things. I have always been the finder of things, keys, coins, cogs and jewellery. Mother says I could find a diamond in a snow storm or weed out all the lies the peddlers spout and find the truth hidden in pretty words.
Today I leave the forest forever. I leave Mother, our small house and head to the city like my father did before I was born. I have been chosen to go to Grandmother as Father was before me, as so many were. Mother refuses to talk about it, she will only say that those chosen go to serve Grandmother in the Cottage and never return. She fears the truth I will see no matter how honeyed the lies she might speak.
Mother refused to walk with me to the platform. I stand with three other villagers, two girls and a boy, each of us carrying a basket filled with gifts for Grandmother, shiny copper and brass springs and cogs with decorative scrollwork, some with tiny chips of precious gems, and golden threads. I grip my cloak tightly around me the basket heavy over my arms. Leaning against my boots is a worn leather satchel, filled with what few belongings I own. The train whistles before pulling to a stop at the platform, plums of steam bubble around the black engine as the breaks sigh.
A man leaps out from the train a book and pen in his hands. Brass goggles obscure his eyes, he is smartly dressed in a navy uniform with highly polished scrollwork and gears decorating his chest. His left hand is mechanical, a clockwork construction of brass. I tilt my head to catch the faint sound of gears turning as the man examines the clockwork pendants each of us wear. The pendants are the sign of the chosen grandchildren. I am forbidden to tinker with mine though it lies warm against my skin and makes my teeth itch.
to be continued....
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Ok that's the first half, I have another paragraph written and extensive notes for the rest of the story I just need a harpy on my back to get me writing again.
Wednesday, 1 June 2011
Tangerine Sweet Rolls
Rolls:
1 1/4 oz. pckg. Yeast
1 c. warm milk
1/2 c. granulated sugar
1/3 c. melted butter
1 teaspoon salt
2 eggs
4 c. all-purpose flour
Filling:
1/2 cup butter softened
1 cup sugar
2-3 tablespoons tangerine juice
7 tbs. butter, softened
1 1/2 cups icing sugar
1/4 cup (2 oz.) cream cheese
1/2 teaspoon tangerine zest
Directions:
Disolve yeast in milk. Mix in sugar, butter, salt, eggs, flour. Mix well.
Turn dough out onto lightly floured surface. Knead into a large ball (the dough is a very wet dough and very sticky and messy). Cover; let rise 1 hour.
Carefully roll up the dough. Using very sharp knife cut into 1 inch wide rolls, making sixteen. (If you want fewer, bigger rolls, cut them wider.)
*Icing: Cream together butter, icing sugar, cream cheese, tangerine zest and juice with an electric mixer. Spread onto the warm rolls. They can be eaten warm but I think they taste better once completely cooled.
Monday, 30 May 2011
black bean and cheese enchiladas
Ingredients for the Enchilada sauce:
Friday, 27 May 2011
literary crushes, procrastination and doll making
Wednesday, 25 May 2011
Little Miss Melancholia
Melancholia is wistful and some might say wise. She is an expert on morose and obscure poets. She can often be found wandering aimlessly on cliff tops and moonlit moors. Rainclouds follow her every step. Every time she turns the radio on a song of hollow hearts, acoustic guitars and melancholy lyrics fills the room.
She tried to grow a garden once but only with weeping willow and love-lies-bleeding grew. The roses and forget-me-nots all withered and died. Poor little Melancholia never had any friends for long the all seemed to move away, or suddenly died in a quietly tragic way.
Miss Melancholia is made with cotton, vintage buttons, acrylic wool and scraps of fabric and vintage doilies upcycled into something new and magical. She was grunged up with a lovely smelling mixture of coffee, tea, vanilla and cinnamon. Melancholia will come with her own hand stained and typed story card for you to keep. She is an art doll and not meant for small children to play with due to small buttons. I have listed her in my little etsy shop.
Tuesday, 24 May 2011
doodling on the road
Wednesday, 18 May 2011
sugar cookie dough truffles
Ingredients:
· 1/2 cup butter, softened
· 3/4 cup caster/white sugar
· 2 cups flour (I used self-raising/all-purpose)
· 1-2 teaspoon vanilla extract
· Sprinkles or edible glitter.
· 1 1/2 cups semi-sweet chocolate, chopped
Directions:
In a medium sized mixing bowl, cream together the butter and sugar until light and fluffy.
Add the flour, milk and vanilla. Mix well. You may add coloured sprinkles to the ‘dough’ as I did.
Shape into 1 inch balls by rolling teaspoons of dough in the palm of your hand. Place the dough
balls on waxed paper-lined baking sheets and pop the tray into the freezer for 10 to 15 minutes until firm.
In a microwave safe bowl, melt the chocolate by microwaving it for a few seconds at a time stirring until smooth.
Dip the dough balls into the chocolate; place on waxed paper-lined baking sheets. Sprinkle with edible glitter, sprinkles or more chocolate.
Refrigerate until firm, about 15 minutes.
Cook’s notes: I had intended to make cake batter truffles but when I researched recipes most of them called for readymade cake mix, which I don’t have as I never use the stuff. I then researched cookie dough truffles. Most of the recipes called for condensed milk, which I rarely ever have in the cupboard as Matt has a tendency to eat it all, I ignored this and decided to play with what I did have (the ingredients to bake a cake minus the egg of course). They were fun, very sweet and easy to make, H only ate the ones not tainted by dark chocolate and asked to make them again so I take this as high praise indeed and made sure to scribble down my recipe as such.
