A while back I found myself obsessed with french seam mattress cushions. A bit weird of a thing to be obsessed with, but I loved their look. The French seam adds a lovely detail to ordinary fabrics that is subtle, but just makes the item look more tailored. A bit fancy… how french?
So as I’ve been drafting up ideas for upholstering our bed, or making floor pouffes, I keep coming back to the idea of french seams.
Right now, I am thinking of making a sort of bed slipcover for our white MALM storage bed frame. Something that won’t involve taking the whole thing apart, but will make it look like I did. 😉 In the end it’ll look sort of like this bed, but with french seams all along the edges.
I figure I can add some plywood to make the headboard taller, then pad with foam and batting. After that, I’ll make a bedskirt to cover the base, and a fitted cover for the headboard. I may even make them all one piece, but I’m unsure as of yet. Does that make sense? The headboard will have seams all around like the one below.
My original inspiration came from this bed’s headboard. Then when I was googling more inspiration, I came across some photos of headboards with simple bed skirts, and my idea was realized. It’ll be easier than trying to upholster each piece of the bed frame, and then put it all back together. (more…)
When I first moved to the UK, and Richard and I were setting up our flat, I wanted to find some antiques. My style tends to run a bit eclectic, and I like a good mix of new and old furnishings. As we were buying so much stuff at IKEA, I wanted to find some antique markets in London that I could visit without having to drive a few hours. One of the first that popped up, was the Old Spitalfields Market. But the thing with this market, is that it only does Antiques on Thursdays, and has what it calls a Trader’s Market most other days. It also does some other one day markets (sometimes just once a month), so visit their website for more information.
So if you’re in the market for antiques, go on Thursdays, but the other days are interesting too! Spitalfields has a number of food trucks and stalls, and even just completed a new food hub, dubbed the Kitchens, in the middle of the market. If you’re in the neighbourhood, it’s a great place to grab lunch! When Richard and I stopped by recently, we were on our way to another part of London for dinner, and just wanted a snack. He had some prawn dumplings from Dumpling Shack, and I got a lamb shawarma from Berber and Q. As he put it “I won” the afternoon snack competition, because my food was waay better value for the money, and looked awesome!
I had seen someone else receive their shawarma and thought, that looked good! Nothing beats melt in your mouth meat, tahini, chili sauce, and pickled jalapenoes!
But food isn’t all Spitalfields Market has on offer! Around their new kitchens hub, the market has begun constructing scandi style stalls for their traders. It used to be more fold out tables and white fabric, but now each vendor gets a little wooden booth.
During the Trader’s Market you can find plenty of handmade and local clothing, accessories, and jewelry. I got a lovely necklace from Richard last year, from trader Littlesmith – a custom bar pendant with the GPS coordinates of where we met. (I know – he’s a keeper!) I would say that more than half the stalls cater to women, with scarves, purses, dresses, and jewelry taking up more than their fair share. However, you can find leather jackets, funny silk screened shirts, antique maps, and artwork. A little something for everyone. (more…)
When I was studying pastry + bread making in Vancouver, our teachers introduced us to a dessert I had never heard of – the posset. Originally a thickened drink waaaay back in the day (think Shakespear), it has evolved into a set custard-like dessert which has the consistency of sour cream. Possets require only 3 ingredients, which is why they are the simplest “custards” you can make. (I use quotations on custard, as the term generally means something that has been set with eggs.) No need to worry about curdling eggs with this custard! Possets need no eggs, no gelatine, no flour… the only thing that they require to set into a velvet consistency, is acid.
I could get all science-y about it, but it’s similar to how yogurt is made. Except, instead of having bacteria eating the sugars (lactose) and producing lactic acid, you add the acid yourself! The acid lowers the ph of the cream, which changes the structure of the protein strands, allowing them to hold more water. Originally, I was taught that possets require citrus to set (lemons, limes, oranges, grapefruit…), but there are other fruits with a similar ph to citrus.
My original recipe idea, was to make an orange posset, flavoured with pomegranate (mostly because I just wanted the pink/peach colour). But as I was making the first batch I was having a hard time. Possets need the citric acid to set, so I couldn’t substitute pomegranate juice for orange juice. I could only add a tablespoon or so for flavour. Now, pomegranate isn’t as strong a taste as the orange, so it wasn’t coming through. Then, as I was tasting things, I wondered to myself if the bitter pomegranate juice might be acidic? Turns out, pomegranate has a lower ph than oranges, and is closer to that of lemons! That made me realize you could use pomegranate juice all on its own!
So I went back to the store for more cream, and set about making three different possets – one solely orange, one 50/50 orange and pomegranate, and one solely pomegranate. I was curious about the different colours and flavours, and couldn’t settle on just one. The result? Well, the pomegranate one didn’t really taste of pomegranate – it’s too delicate a flavour. I used pomegranate juice though, so maybe freshly squeezed would come through? With the 50/50 one you couldn’t really taste the pomegranate, as again, it’s too delicate. The orange one was the best, as the flavour really cuts through the cream. (more…)
Okay, just a simple update on the kitchen here (with a stupidly long post). I’m just trying to finish up a couple little projects, and possibly find a rug to fit the space, and then I’m calling it done! One thing that we finally have finished, is making all our cabinets match and look built in.
As I mentioned in the first kitchen saga post, our kitchen came with IKEA cabinets that were no longer available, and we had to replace the upper cabinets in order to add more storage. Now, we could have kept the lowers wood, as I’m a fan of a two tone kitchen, but all the white appliances sort of messed that up. My original plan with the kitchen had been to do a tuxedo kitchen with deep navy or green lower cabinets, and a white top. But, as our appliances were all white, you’d be left with half white, half colour. Not exactly the look I was going for. So, in an effort to make the kitchen feel brighter and larger, we went all white. Does that make any sense to anyone besides me? No? Okaaay…
So, that meant painting our lower cabinets white, but what about the upper ones? I could have colour matched IKEA’s SÄVEDAL doors, and then painted everything in our kitchen the same, but decided against it. See, every ceiling, door, and trim in our flat is painted All White by Farrow + Ball. If I wanted to use the IKEA white colour, then it would have meant repainting our doors and trim in the kitchen to this different white, and I didn’t want it to look different from the other rooms in the flat. (Richard wishes I had told him about the colour matching option…)
Am I crazy? Yes. But I also justify it because the finish on the doors was so smooth and machine-made looking, that all the built in trim with brushstrokes would have looked different. We would have had to paint the doors to make them all look the same, no matter which white we used.
Aaaaanyways. So in addition to painting all the wood doors and trim below, we had to paint all the new upper cabinets doors as well. That meant removing all the hinges and handles, cleaning everything of grease etc. and giving it all a light sanding. For the wood cabinets and trim, we used 3 coats of this primer, and then 2-3 coats of our Valspar paint in All White. For the upper cabinets, it took 2 coats primer, and then 2 coats paint. After the doors were up, I did a bit more sanding, and some touch up paint, as we had been painting on low surfaces and little bits of fluff kept getting caught in the paint.
Now came the fun part – making all the IKEA cabinets look built in. See, I’ve always been a huge fan of inset cabinetry, and wanted to try and give our bank of cabinets a similar look. This meant filling in the gaps all the way around the cabinets with wood, and trimming it all out.
To get the look I wanted, it meant lining up the trim with the cabinet doors, as opposed to the frames. So we added a piece of 21x21mm stripwood all around the cabinets, flush with the face of their frames. To install it, we simply screwed into the piece from inside the cabinets with a couple of wood screws. Not only did this give us a piece we could then attach the trim to, but allowed us to offset our next piece by a few milimeters in order to create a gap between the doors and our trim.
My favorite kind of recipes look difficult, but are dead easy to make. It’s even better if they’re the type you can experiment with different flavours and textures – like these citrus and almond biscotti. Biscotti look complicated, but are so, so simple to make. Maybe we always think they’re hard, because it’s the type of thing people buy instead of bake. But I am encouraging you to try them youself, and play around with the flavours!
For this recipe I chose to use almonds and citrus – as they were two things I already had in the pantry. Try experimenting with all sorts of nuts, dried fruit, zest, chocolate, spices, etc… the options are endless. What about chocolate + hazelnut, lemon + cranberry, or white chocolate + pistachio? My original recipe was for orange, white chocolate, and ginger, but I’m not the biggest fan of white chocolate. Use whatever flavours you enjoy!
One part of the recipe that you shouldn’t skip, is the cooling step. The biscotti will spread, so the longer you chill it for, the better it’ll hold its shape. You can chill it for just 30 minutes, overnight, or freeze for 20+ minutes. (more…)
This past Christmas… the tree was decorated in the corner, glowing houses were on the credenza, and we had constant Christmas music and warm drinks on hand. But still, something didn’t feel right. It wasn’t quite cozy enough for Christmas, and I think I have put my finger on it. No, it’s not the lack of snow here in England… it’s the lack of a fireplace in this flat!
We have turned on the fireplace videos on Amazon Prime or YouTube, but it just isn’t the same. You need the crackling sounds, wavering light, and smell… oh the smell! Especially cedar! Just heaven!
Richard and I both miss having a fireplace, especially in this cold January season. It’s probably the one thing we wish for most in this flat, other than a second bedroom. We would probably rather have a working open fireplace than a dishwasher!! We can tell where a fireplace used to live in our flat, because of the vent down by the baseboard. Curse whoever ripped it out!!!
So, it’s only logical that I have fireplaces on the brain, and their relevant accessories!
On a recent gift guide, Emily Henderson’s team listed this match striker + holder. I don’t know why, but I have always loved matches! It’s kind of a weird thing to love, but as a kid I remember my parents had this round match box with very long matches in it, and I loved it and always wanted to use them. Maybe it’s the pyro in me, but using matches is fun.
So when I saw this match striker, that doubles as a place to store your matches, it was love at first sight… until I saw the price tag! $50 for a wee match striker! So I started searching for more match striker/holder things, and found some even more expensive! Who knew these were pricy designer items?!
Here’s a list of my favorites, both expensive (in case you’re the type with oodles of cash to blow on silly things – lucky you ;)) and less so. It’s my new favorite thing to have on a mantle, which I don’t have… yet. Someday, we will buy a house and it WILL have a fireplace. Honestly, that’s non-negotiable for us.
I’m not sure about you, but Richard and I are the kind of people who can’t do nothing very well. When we happen to have a rare weekend off together, we end up doing jobs around the house and grocery shopping… even though we told ourselves that we would just relax. Even as I write this, we are finishing up painting the trim in our kitchen.
We both feel guilty doing nothing at home. So when we had a special day to celebrate, we knew we had to get out of town… to Wales!
10 years ago, on October 8, I met Richard for the first time! We were both volunteering in Nepal on gap years, for the same local organization, and met in the volunteer’s meeting. I had already been there a month, and it was the first time we were meeting the new intake of volunteers. You can bet I did a second take when Richard sat down beside me! 😉
It may have taken 8 more years until we finally got together, but we still felt that we should celebrate the 10 year mark. So we went back to the same cottage in Wales that we spent our first Christmas together in, which we loved! It’s located a little outside of Brecon, on a farm with a few cottages. Our first time there, we were staying in Duck Cottage, but it was booked already, so we stayed in Damsen Cottage instead. Both places have cozy log burners and all the amenities you could need. However, from knowing how cold the stone floors get, we brought our slippers, some tea, and spent a few days curled up in front of a cozy fire…
The farm has a few resident ducks, chicken, guinea fowl, roosters, dogs, sheep, and horses. All of which add to such a lovely experience! We would give our crumbs to the chickens in the morning, and hear the sheep baaa-ing all day long. We both kept saying to ourselves that we wished we lived on the farm all the time. (more…)
Well, it’s officially 2018! And why not start the new year with some good old fashioned doughnuts? My grandma always called these New Years Küken (or “cookies”) but you may also know them as Portzelky. They are a German Mennonite favorite, always made for New Year’s day.
When I was a kid, these weren’t my favorite thing because they contained a dreaded ingredient – raisins. Not sure why, but I have always disliked raisins, especially in baked goods. You know when you pick up a cookie, thinking it’s chocolate chip, only to eat a raisin?! Worst thing ever… I can remember eating raisins out of those little red boxes as a child, and enjoying it. But now, despite my best efforts to get used to those shriveled little pockets of sadness… I just don’t like ’em.
Now that I am making my own New Year’s cookies, I can use whatever fruit I want! (Eat that, raisins!) I have always wanted to experiment with these little dougnuts, and decided to try three different flavors this year. (more…)
If you’re anything like me, then the idea of making every component of Christmas dinner, on the day, is stressful. I’m a huge fan of making as many things as possible the day before. That way, I can actually enjoy the day itself! One of those things that always seems to add to last minute stress is gravy. Because you’re waiting for the pan drippings to start, you’re often trying to finish the gravy just when everything else is needing mashing/plating/mixing/etc.
That’s why Richard and I are such huge fans of this recipe from Jamie Oliver! It might take hours to make, but gives you a gravy that you can make the day before, or even the week before and freeze. (When I say it takes hours, most of that time is spent in the oven, or simmering on the stove.) Then, on the big day, you simply add in your drippings, heat, and serve! I also like that it allows you to perfect the gravy, rather than rushing it, as most people agree gravy is very important!
I forgot to take a photo of the actual gravy once it was done, but I think we all know what gravy looks like 😉 Also, I used parchment paper in the tray, but regretted it later, as you kind of want the stuff to burn/brown on the bottom of the tray.
So if you’ve got a bit of time today or tomorrow, why not save yourself the hassle, and make your gravy ahead of time?
Preheat the oven to 180°C (350°F). Roughly chop the bacon and set aside.
Peel the onions, wash the carrots and celery, and roughly chop all vegetables.
Put the vegetables, bacon, bay leaves, sage, and rosemary into a roasting tray,
Break the chicken wings open, and bash with a rolling pin to help release extra flavour. Place in the tray.
Drizzle everything with oil, season with salt + pepper, and toss. Cook for 1 hour, or until vegetables are tender.
Remove the tray from the oven and transfer to a low heat on the stove. Really grind and mash everything with a potato masher, scraping up all the goodness from the base of the tray (the longer you let it fry, the darker your gravy will be).
Add the sherry/port (opt.) now and allow to simmer for a few minutes.
Gradually stir in the flour, then pour in 2 litres of boiling water. Simmer for 30+ minutes, or until thickened and reduced, stirring occasionally.
When the gravy is the consistency you like, pour it through a coarse sieve into a large bowl, squeezing out as much liquid as you can with the back of a spoon.
Taste and season, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on the day.
When your turkey is ready and resting, skim away most of the fat and pour your gravy into the tray with the rest of the turkey juices.
Bring to the boil on the stove, and scrape up all those sticky bits from the base. Have a taste, and season if necessary.
One of the things that I miss most about Christmas in Canada is eggnog! Or better yet, eggnog lattes (insert heart eyes here). Starbucks in the UK only uses an ‘eggnog syrup’ not actual eggnog, which is not at all the same taste. Bleh. The first time I ordered one, I thought it tasted funny, but thought eggnog here was just sweeter or something.
So this year, after having a taste of proper eggnog back in Canada, I decided to make my own. The nice thing about homemade eggnog is that you can control the calories and spices. Use full fat milk, cream, or skim… whatever your heart desires! Add rum, or no rum: star anise, cloves, or just nutmeg. I like mine with lots of spice and a hint of rum; which also happens to be spiced!
Most recipes I found online, said to use three parts whole milk, to one part cream. I wanted to make mine a bit healthier, and used only whole milk, but it’s not as thick as normal eggnog. Use single, double, half + half… whatever your heart desires! I also found recipes that said to whip the egg whites separately, and then add in just before serving. I imagine this would give it a bit of a frothier/thicker texture, but it felt like wasted effort for me.
The flavour will get stronger if you leave it overnight, so long as you keep the spices in. And if you want a festive punch, rather than just classic egg nog, add some 7-Up (or similar) and scoops of vanilla ice cream before serving. Perfection! (more…)