Sweet peas are fabulous flowers!

 

I think sweet peas are fabulous flowers, wonderful to grow in your garden and brilliant to have as cut flowers in your house, full of such beautiful scent. If it had been practical I would have loved to have sweet peas everywhere for our wedding, they look so romantic and pretty – but umm, a December wedding? I don’t think so!

This card uses a couple of very popular Signature dies, Victoria Lace (SD308) and Sweet Pea (SD466) with a few other bits and bobs and produces the prettiest of birthday cards (or anytime card).

Ingredients:

  • 6” square white card blank
  • Signature dies, Victoria Lace and Sweet Pea
  • Some pale backing paper we chose green
  • Cardstock in white and pink and pale green
  • Photocorners or a photo corner die
  • Decorative oval dies (like Spellbinders or similar)
  • Preprinted sentiment, scrap of pink gingham and some pearls

Quick ‘how to’:

  1. Trim some backing paper slightly smaller than the card blank. Die cut a scalloped oval in white, the Victoria Lace in white and the photo corners if you are using a die.
  2. Die cut a decorative oval in strong pink and create the “V” shaped pieces by hand with sharp scissors.
  3. Now assemble the card by sticking the backing paper to the card blank (I use double sided tape) then add the pink oval using Pinflair glue gel so it is slightly raised. Once the glue is dry, take a sharp craft knife and make a cut and slide in the small V shaped pieces each side to give the effect that they go right through.
  4. Add the scalloped oval using glue gel again. Die cut the sweet peas in pale green and white and colour the white flowers with alcohol ink pens. Attach the green first and then snip the flowers away from the white die cut, and layer these over the green die cut using glue gel.
  5. Attach the Victoria Lace diecut, use something like a quickie glue pen or glossy accents or cosmic acrylic glue, whatever you have in stock.
  6. Finish the card with the embellishments, the ribbon bow, corners, sentiment and pearls.
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We eat with our eyes…   

Mmm… I instantly think ‘yum’ with this delicious rich coloured dish of risotto, the pretty addition of nuts, mushrooms and herbs scattered on top is the finishing touch.

We eat with our eyes… That may sound bizarre but it is true! I think most of us recognise that a bland plate of something a bit beige or white isn’t very appetising, so we add a garnish of parsley or lettuce and tomato. Today’s chefs are taking ‘decorating’ to new heights – did you see any of the Great British Menu on TV recently – I mean, wow! Theatre as much as dinner!

Well apparently, there is scientific proof that food that looks good tasted better. Really. There is an emerging new science called ‘gastrophysics’ – sound like an area of science I might actually be interested in LOL – and Oxford University has been looking into how the appearance of food affects how we react to it. Not only does a beautifully arranged plate ‘taste better’, we are also likely to be happy to pay more for a dish laid out artistically than one just plonked on the plate.

Even more strangely, where things are on the plate matters too. While turning the plate around to a different angle can’t possibly affect the flavour, it does influence our appreciation of it.

We also like things prettily laid out on a plate. The current foodie trend to lay out a dish on one side of the plate is, so the researchers have found, not popular with diners!

Left: A fun and interestingly presented portion of fish and chips that you can’t wait to bite into… or (right) a pile of mushy stuff plonked on a plate. Which would you choose?

So, you are thinking, what has all this stuff got to do with me and my day to day cooking? Well, the same principles apply to what you produce at home. So if you’ve gone to a lot of trouble to produce something delicious, ensure maximum appreciation from your friends and family by taking a moment to make it look interesting on the plate. Even if you are producing something ‘bog standard’, like spag bol or a simple salad, pause to pretty it up a bit and it will, apparently, go down better with your diners!

If you are cooking a special meal for family and friends, you might want to think about what you serve your food on and eat it with as this also makes a difference. White plates and bowls seem to make people rate dishes as being ‘more tasty’, and using heavy cutlery as opposed to light, plastic handled designs also makes people enjoy their food more. What a funny lot we humans are!

What can I say? Seven artfully placed dots and a white pud on a black plate… all wrong surely? Well, I’d still like to eat it though, especially given all the strawberries!

And having said all that… here’s one design idea that you DON’T need to worry about. When I am planting in the garden, or arranging flowers etc. I always go for odd numbers of things (I’ve written about this before), so a cluster of three, five or seven, and so on, it looks more natural and attractive. So, you would think that three, five or seven strawberries or potatoes or whatever would be best on a plate… but no! Gluttony will out and research shows people simply opt for the plate with the most on it! That made me smile :o)

 

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Vintage Butterfly…

The Jane Shasky Vintage Butterfly Pad has been a constant companion on my desk since we launched it – such a great solution to so many cards!

This is a lovely card that looks much more difficult than it really is. It’s a quick and easy answer if you need a card in a short time!

Ingredients:

Quick ‘how to’:

  1. Either fold some card to about 8 x 6 (this is 210mm x 150mm) or use a card blank you have in stock.
  2. Cut some of the mid brown card you have chosen, about 5mm smaller than the card blank, then add a layer (again a 5mm (1/4”) border) using cream card. Cut out the border from the pad and layer onto some beige cardstock (you only need a scrap for this really).
  3. Now prepare the butterfly topper section of the card. Cut out the image and layer onto mid brown card using a double sided tape. Now layer that onto cream, this time using foam pads and then a final layer at the back of the darkest brown card.
  4. Place this almost square topper in position as shown in the picture – as it juts above the blank, make sure you stick securely NOT allowing any tape or glue on the portion that will jut over the top.
  5. Finally use the bluebell die and colour to suit – these are green and cream. Attach using quickie glue or glossy accents or Cosmic Shimmer acrylic – whatever you have in stock.
  6. Now finish the card with the little squares from the pad sheet, the sentiment again from the pad (layered onto mid brown) and add a final flourish with half a dozen pearls.
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The sands of time…

Copyright Wikipedia

Rummaging around at the back of a kitchen drawer last week, I was puzzled to find my fingers covered in sand! On closer inspection, I found that an old egg timer had given up the ghost and leaked its contents everywhere. This caused an instant attack of nostalgia and set me thinking about old-fashioned gadgets, as opposed to the new ones, like spiralizers and omelette makers, that I have been writing about lately.

I think it’s fair to say you would find an hourglass egg timer in most people’s kitchens until a few years ago. Boiled eggs were a staple for breakfast and hard-boiled eggs regularly appeared in packed lunches and afternoon tea and party sandwiches. Whether you like your boiled egg runny, soft or like a bullet is a very personal thing and using a three-minute egg timer produced a slightly runny egg. Egg timers, or hourglasses as I should really call them, came from a much slower era. You had to pause and keep your eye on the sand as it trickled gently down – none of this multi-tasking, rushing around and waiting for an ear-shattering bleeping to tell you your egg is cooked.

As a child, I found the hourglass my Mother had quite fascinating. I loved the shape and can remember watching it intently, convinced it would stop flowing if I took my eyes off it! The design is simple – two glass bulbs connected vertically by a narrow neck that allows a regulated trickle of material (often sand) from the upper bulb to the lower one. What period of time the glass measures is defined by sand quantity, sand coarseness, bulb size, and neck width. So you can buy three-minute, or four-minute and so on, egg-timers to suit your tastes.

Copyright www.eggrecipes.co.uk

The origin of the hourglass is unclear, but the use of the marine sandglass has been recorded since the 14th century. Marine sandglasses were very popular on board ships, as they were the most dependable measurement of time while at sea as the motion of the ship while sailing did not affect the hourglass. Sailors used the hourglass to help them determine longitude, distance east or west from a certain point, with reasonable accuracy which was of vital importance when you are trying to sail around the world or make accurate maps!

The hourglass also found popularity on land as it was relatively inexpensive, as they required no rare technology to make and their contents were not hard to come by, and their uses became more practical. Hourglasses were commonly seen in use in churches, homes, and work places to measure sermons, cooking time, and time spent on breaks from work.

The sandglass is still widely used as the kitchen egg timer – for cooking eggs, a three-minute timer is typical, hence the name ‘egg timer’ for three-minute hourglasses. We still often use sand timers when we play games such as Pictionary and Boggle.

Rather wonderfully… unlike most other methods of measuring time, the hourglass represents the ‘present’ as being between the past and the future, and this has made it an enduring symbol of time itself. The hourglass, sometimes with the addition of little wings, is often depicted as a symbol that human existence is fleeting and that the ‘sands of time’ will run out for every human life. And that’s a fact that none of us can dispute.

 

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Vegetable spiralizer fun!

Continuing with my little series of kitchen gadgets – I thought I would show you my vegetable spiralizer.

I am quite new to this particular gadget, so I’m sure there’s an awful lot still to discover. However I am having fun with the bits I have played with so far, especially courgettes. My dear neighbour grows courgettes and I suspect is trying for the ‘who can produce more courgettes than all the neighbours combined’ prize again this year! It was so kind to be given so much produce and I want to be prepared this year as he gleefully shows me some amazingly strong looking little seedlings!

I am trying, as part of my healthy living/slimming campaign, to keep carbs under control and making courgette spaghetti or spirals certainly does that. The main key to it all I suggest is not overcooking the courgette. The instructions I read on a recipe suggested 30 seconds and it sounds ridiculous but if the spirals are put into already boiling water that is bubbling away – then yes 30 seconds can be enough – make it two minutes and they are soggy and ‘orrible!

There are many vegetable spiralizers on the market and I spotted this one in Good Food magazine so decided to give it a try. It’s a bit cumbersome but works pretty well. You ‘stick’ it to the worktop with its suction cup feet, choose which of three blades you want and then feed in the courgettes. It comes with pretty good instructions.

There are many different fruit and vegetables you can experiment with. I think on balance my favourites are butternut squash “noodles”. You can use fruit, like apples and firm pears, root veg such as carrot and potato (ordinary and sweet) and parsnips. Finally you could try veg such as squash, peppers and even cabbage.

There are some recipe books out there too – but I just lightly boil the veg and, in this case, added a savoury mince made with homemade stock, baked beans and lean mince. But any pasta type sauces work well whether tomato based or creamy. My next experiment I think might be apples and pears with some nice Greek yoghurt!

 

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