Month: April 2015

How to Mounted Staghorn Fern

Material  French cleats or other hanging mechanism to hang the board Sphagnum Moss Bucket Nails with heads that are large enough  for wire to be secured around them Screwdriver or hammer Wood board  ( select a board that is a least 20  percent larger than grower’s  pot your plant came in to allow for future growth) Staghorn fern Fishing wire , or  coated wire or  rope   Using French cleats or another type of hanging hardware, affix a hanging mechanism to the back of your board. Soak the sphagnum moss in a bucket of water until it’s fully saturated. Remove the moss and wring it out so that its not dripping prior to use. Secure the screws about 2 inches away from where you are going to place the sterile leaves of stag horn fern.This spacing will allow room for new growth. Leave a small bit of space at the top so you can wind wire around them. On the board, lay most of the damp sphagnum moss in the middle of the screws ( …

Mother’s Day Gift Idea

Palm and Leather Market Bag – $34.99 from: Dot & Bo   From : http://www.Loft.com   From : http://www.westelm.com   Pastel Me a Tale Flat in Lilac – $29.99 from: ModCloth     Tea for One w/ Infuser Set, Teal – $11.00 from: One Kings Lane     book-making  software From: Blurb     Canon EOS Rebel  Kit – From: Amazon   Gaiam Elephant Yoga Mat – From: Amazon     Calvin Klein euphoria Eau de Parfum From: Amazon   From : www.anthropologie.com     My New Roots: Inspired Plant-Based Recipes for Every Season – From: Amazon   Kindle Paperwhite  From : Amazon    

Almond Cake

  Serve 8 Ingredients Butter, for greasing Generous 1 cup ricotta cheese 4 eggs, separated 1 tsp almond extract Generous 3/4 cup sugar Finely grated rind of 1 lime Toasted silvered almonds, to decorate Confectioners’ sugar, sifted, for dusting Directions Preheat the oven to 300F/ 150C.Grease and line a 9-inch / 23cm round cake pan. Beat together the ricotta, egg yolks, almond extract, and sugar. Stir in the almonds and lime rind. Whisk the egg whites in a clean bowl until they form soft peaks. Fold the whites lightly into the  ricotta mixture using a large metal spoon. Spread the mixture in the pan and bake in the preheated oven 50-60 minutes, until firm and lightly browned. Cool the cake in he pan for 10 minutes, then turn out onto a wire rack and sprinkle with silvered almonds. Leave to cool completely. Dust with confectioners’ sugar and serve. Enjoy!!  

West Coast Sparkle Cocktail

Inspired by the classic French 75, this cocktail is the perfect accompaniment to a spring day gathering of friends. Ingredients 1 oz. Momokawa Silver saké 1 Tbls Hibiscus Lavender syrup 1 Tbls fresh Meyer lemon juice 4-5 oz. Scharffenberger Brut Ice Directions In a cocktail shaker or mason jar filled halfway with ice, add saké,  Hibiscus Lavender syrup and lemon juice. Shake for 15-20 seconds. Strain into a glass and top with sparkling wine. Mocktail version: You can make a delicious non-alcoholic version of this drink. Substitute pear or apple juice for the saké,  and sparkling water for the sparkling wine. Cheers! Sonoma Syrup Lavender Simple Syrup 12.7 oz    

Erin Keller

What is your favorite part of what you do? I love cooking: it’s what I was meant to do, it fulfills me, and it’s what I’ll do for the rest of my life. When people tell you to do what you love, and you’ll never work a day in your life — that’s really true for me. What inspired you to start EK’s Crème Brulee? I was living in a small town in northern California last year, and sold these little crème brulees at the farmer’s market, potted up in mason jars and blow torched to order. They were incredibly popular, but I noticed that a lot of my customers were taking them home to enjoy later, or use for entertaining. The problem with taking crème brulee “to go” is that the sugar on top goes soft quickly after exposure to moisture or oxygen, and not everyone has a blowtorch at home, or wants to use one. Eventually I came up with a way to make the hard caramel topping and package it separately from the custard. …

WIN LE SAC EN PAPIER

This is one of my favorite items! I myself use them all over my own home. Niche & Nook is giving away 2 paper bags! They are 100% eco-friendly, made of recycled paper, and are perfect to store papers, your laundry, favorite magazines, books, plants, or even your ideas! All you have to do to win one of these wonderful paper bags, is leave a comment under this post and let me know what you will be using your paper bag for, and I will choose the two most creative responses.                    Look how beautiful these inspirations are!      

Rosemary Wreath

There is something about wreaths that makes my heart go all warm and smile. A house with a wreath on the front door exudes hospitality and welcomes you in. I am extremely proud to say that this year my front door looks like one of those. Believe it or not,  wreaths are a lot easier to make than you might think. The most important thing is finding some lush greens you can use . I have six super overachieving rosemary plants in my garden, so today I decided they will become my wreath.                  

Halibut with Lemon Beurre Blanc

Ingredients Serves 4 1 shallot, minced 8 oz. white wine 2 oz. lemon juice 12 Tbls cold unsalted butter, cubed Salt and pepper, to taste 4 portions 6-8 oz. halibut fillets, skin removed by fishmonger Salt and pepper to taste 1 Tbls olive oil for sautéing Directions Combine shallots, white wine and lemon juice in saucepan over medium-high heat and reduce to 2 Tbls. Reduce heat to low. Add butter, one cube at a time, whisking until the mixture is fully emulsified. Season with salt and white pepper. Keep mixture (lemon beurre blanc) on stove but not on heat until ready to serve. Preheat oven to 400°. Season halibut with salt and pepper. Heat a large, heavy, ovenproof skillet over medium-high heat. Add oil and coat skillet. Sear fish in skillet for 2-3 minutes and flip to the second side. Place the skillet in the preheated oven and roast for an additional 8-10 minutes. Remove from oven and let rest for 2 minutes. Serve each portion with a spoonful of lemon beurre blanc. Enjoy!! Recipe …

Ashanti Design

I absolutely love these amazing Ashanti Design hand-woven storage options. Ashanti is on sophisticated African design, they employ over 2000 people across several villages in rural Africa including local community workers. Founded by Robert Walker, Ashanti Design is a creative design business but it is also one man’s personal journey aiming for the up-skilling of its local weavers, and playing a significant part in employing the local workforce.   These storage options are environmentally friendly and, like every item carrying the Ashanti label, has been sourced and made in Africa. As Henry Ford said “Coming together is a beginning, keeping together is progress; working together is success”  and we think this sounds a like a  success.     www.ashantidesign.com

Good Friday Recipe: Salmon en croute with artichokes

This is such a simple but delicious blend of flavors – you can serve either warm or cold, so any leftovers won’t go to waste. Ingredients Serves: 8 2 prime salmon fillets, each weighing about 450g 125g Goats Cheese spread 175g Artichoke Hearts paste 2 tbsp olive oil 500g pack frozen Cooks’ Ingredients All Butter Puff Pastry, defrosted 1 egg yolk beaten with 1 tsp water, to glaze Directions Place one salmon fillet on a board, skin side face down. Spread with the goat cheese and plenty of seasoning. Scatter the artichokes over, pressing down gently and drizzling with oil left in the tub. Arrange the second salmon fillet on top, skin side face up. Tie at 6cm intervals with kitchen string. Heat the oil in a frying pan large enough to fit the sandwiched fillets. (If you don’t have a pan large enough, use a flameproof roasting tin instead.) When the oil is hot, add the fillets and fry briefly on both sides to seal. Drain and leave to cool. Preheat the oven to 400F. …

NIPPRIG – Natural

Ikea is releasing a limited-edition collection called NIPPRIG that marries everything I love: sustainable natural material, local craftsmanship and forward-thinking designs. Ikea’s new collection is made from the hyacinth plant, a beautiful aquatic species that was introduced by a colonist in the early 20th century as an ornamental plant. Native to the Amazon rainforest, this plant adapted very quickly to the waterways of Vietnam. Today, lakes, ponds and riverways are literally being choked to a death by water hyacinths. It stops water flow, blocks sunlight, eradicates oxygen, and eventually kills off fish. The local people go out  in wooden canoes and pull out the plants by hand. For a week, they let them dry in the hot, tropical sun, which bleaches their deep-green stalks and turns them into a leathery natural fiber. And then the Ikea magic happens: chairs, baskets, decorative rugs,  and floor cushions are made from the dried water hyacinth. It is amazing to see, when style, environmental care and sustainability meet and we can decorate the house with natural materials and colors.   …