We are so lucky to live near the coast and beachcombing is great fun. Sadly, I don’t have as much time to do this as I’d like but, whenever I do, I always keep my eyes open for pretty shells and interesting shaped bits of driftwood and pieces of dried seaweed as you never know when they might come in handy…
I wonder how many of you have tried using shells? The finished results can range from really rather yukky seaside ornaments (that aren’t even made in the UK!) to works of complete and utter beauty that can be found in museums and art galleries.
My Mum’s work comes somewhere in the middle – I would say they are definitely of complete beauty but I do realise I am utterly and forever biased – so I am trying to seem fair!
I have used shells many, many times in craft work and you can get the most amazing results. Here are a few tips to help you get the best results when working with shells:
If you are doing something small – as these boxes are – scale down the size of shells that you use.
A detailed little mosaic of miniscule treasures is going to look amazing – clunky lumps of big shells just don’t do it.
I have used shells mainly for mirror frame decoration – so I upgrade the size slightly but again try and go for a more complex intertwining shell look. I usually mix with preserved ivy or something soft and feathery like silk foliage to fill the gaps and balance the strength and angles of the shells. You really can create some beautiful effects.
Experiment with several glues before you make your definitive masterpiece.
Nothing is more infuriating than shells dropping off or not standing the test of time. I have used a dozen different glues over the years but I would say the most useful ones have been pinflair glue gel, hot glue and tacky PVA. In all cases I would ensure you have a fine nozzle rather than gloops of glue – it’s never a good look!
There are lots of places online that sell shells and the little ones look fab on cards – the huge ones are a work of art in themselves – why not have a play? And next time you are on a beach, make sure you keep your eyes peeled!
Happy Easter! As I am sure you are all dutifully saving your Easter eggs for Easter Sunday (!) Good Friday is the day for tucking into hot cross buns!
They are delicious toasted and served warm with lashings of butter – I love the cinnamon spiciness and the fruity currants!
There are lots of superstitions surrounding hot cross buns. One is that buns baked and served on Good Friday will not spoil or become mouldy during the subsequent year –don’t think I’ll be trying that somehow! They are also supposed to have medicinal properties and if you give a piece of a hot cross bun to someone who is ill it is said to help them recover.
Sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year, particularly if “Half for you and half for me, Between us two shall goodwill be” is said at the time. Because of the cross on the buns, some say they should be kissed before being eaten. Not sure about that either…
Even more strangely, it’s said that if taken on a sea voyage, hot cross buns will protect against shipwreck. If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year… which is a relief I suppose!
Do you remember the childhood rhyme? It goes:
“Hot cross buns! Hot cross buns!
One a penny two a penny – Hot cross buns
If you have no daughters, give them to your sons
One a penny two a penny – Hot cross buns”
Considering it’s an ancient rhyme it’s unusual to show a preference for the female of the family! So let’s embrace the Hot Cross Bun as an early example of feminism… Or better still, let’s just toast them and enjoy! Smiles, Joanna.
If there is an Easter Bunny (how can we doubt it?) then I am sure he would be really happy curled up in a basket like this one! I think this card is a really sweet way of saying ‘Happy Easter’ to someone special – young or old.
Here, I have used a straightforward card that has an extra couple of folds to make the ‘mountain and valley’ effect at the front. The grass can be made several ways – there are lots of grassy die cuts or you could perhaps use some fringing scissors.
The chocolate card for the egg is given a lovely extra chocolately texture by embossing. You can then cut the egg shape with a template or with a die.
The dear little rabbit is from our House-Mouse Happy Hoppers range and is called ‘Special Baby’. Hehas been inked with a Memento pad and then coloured with Promarkers – Almond and Warm Grey2 for the bunny, Vanilla and Khaki for the basket and Ivory, Blossom, Tea Green and Lavender for the eggs!
It’s then assembled using double sided tape and Pinflair Glue Gel. Then all you have to do, is give it to someone special… along with a nice big chocolate Easter Egg!
I hope you all have a wonderful Easter weekend with family or friends and that the sun shines on us all!
It may not be healthy and it may not be slimming – but it is utterly delicious! I’m talking about a Devon cream tea and, with this spell of glorious weather, l’ve spotted lots of lucky people sitting outside cafés and in pub gardens all tucking into this simple yet scrummy treat. But is it that simple…?
I always think of Devon as the home of the clotted cream tea… but is it? It’s a debate that has been rumbling on for years between the Devonians and the Cornish. Devon has a pretty strong claim to it as, apparently, there is evidence of people eating bread with cream and jam at Tavistock Abbey in Devon as far back as the 11th century!
In Devon, we start by halving a freshly baked scone, where as in Cornwall, the cream tea was traditionally served with a ‘Cornish split’, a type of slightly sweet white bread roll. But it seems that nowadays, the Cornish have seen sense and have moved over to scones too.
Then there’s the really crucial question: which is correct – do you put the jam or the cream on first? I’m a fan of jam first, it gives you a firm base to then dollop on – I mean delicately spread – the cream. Put the cream on first and it can all get a bit slippery and the jam slides off. But there are plenty of people who insist cream first is right. What do you think?
And is it jam, then cream in Devon, and cream then jam in Cornwall…? Or the other way around? I can tell you, it is a regular topic of heated debate in this part of the world! Feelings run so high that a couple of years ago, the organisers of a Devon food festival had to commission a new publicity poster after the first one featured a cream tea made the Cornish way. Trouble is, what they said was the Cornish way, is what I call the Devon was – jam first. Oh dear!
It’s all so complicated… and we haven’t even considered the jam itself. For me, it has to be strawberry. I’m told raspberry is very good too, while some racy people even opt for damson. Surely not!
All I know is that my Mother, Diana, makes the most perfect cream tea. She’s of a generation that can turn out two dozen scones at the drop of a hat and always seems to have clotted cream to hand. She makes her own jam, of course and, with the addition of a few slices of fresh strawberry as an added treat, can produce the most delicious cream tea you’ll find anywhere. Lucky me!
This exceptional pie is highly recommended! The recipe uses salmon’s special flavour to the full.
You will need:
4 salmon fillets (The flat shape, not the chunky ones) weighing 800g/1¾ lb
3 tbsp walnut oil
1 tbsp lime juice
2 tsp chopped fresh lemon thyme
2 tbsp white wine
Salt and pepper
400g/14oz puff pastry
50g/2oz flaked almonds
3-4 pieces stem ginger in syrup, chopped.
- Place the four salmon fillets in a shallow dish. Mix the oil, lime juice, thyme, wine and pepper, and pour over the fish. Leave to marinate overnight in the refrigerator.
- Divide the pastry into two pieces, one slightly larger then the other, and roll out – the smaller piece should be large enough to take two of the salmon fillets and the second piece about 5cm/2in larger all round. Drain the fillets and discard the marinade.
- Pre-heat the oven to 190ºC/350ºF/gas 5. Place two of the fillets on the smaller piece of pastry, and season. Add the almonds and ginger and cover with the other two fillets.
- Season again, cover with the second piece of pastry and seal well. Brush with beaten egg and decorate with any leftover pastry. Bake for 40 minutes.