Wohoo! Oh joyous occasion! Pop the champagne and settle in for a read girls coz Lonny Magazine issue 3 has arrived online!
L x
Showing posts with label How to. Show all posts
Showing posts with label How to. Show all posts
Things you should know by now
Monday, January 25, 2010
Monday, January 25, 2010
Last weekend there was an article in Good Living written by Kate Duthie that holds particular significance to me. It is a regular column titled "things you should know by now" and this week it focussed on how to RSVP. These are a few points of significance that I find extremely relevant and essential for modern manners.
Image thanks to Bespoke Press
RSVP "literally stands for Respondez, s'il vous plait, which is French for Are you coming or what?"
"If there is an RSVP, it's good manners to let the person who invited you know if you're able to attend. They need to make sure they have enough food, wine and seats."
"When replying, handwritten notes are best, unless a printed reply card has been included for you."
image thanks to Bespoke Press
"Never bring a guest unless you've been invited with a plus one or have arranged to do so."
If you are looking for somewhere beyond fabulous for stationary of any kind try 3 or my favourites - Paper2 in Surry Hills on Crown street, Papier D'Amour on Cross Street in Double Bay or Bespoke Press in Brisbane (and they also have a beautiful blog)
L x
image thanks to Bespoke Press
How to make Churros
Tuesday, November 10, 2009
Tuesday, November 10, 2009
Churros are one of my favourite vices. Here's an excellent recipe from 'Southern Flavor Zone'. Make sure when you visit their blog you also have a look at the recipe for lemon tea cookies...mmmm.
Makes approximately 20 4-inch long churros.
Ingredients:
1/2 cup water
1/2 cup milk
1/4 teaspoon sea salt
1 tablespoon safflower or corn oil
1 cup all-purpose flour
1 large egg
peanut or safflower oil for frying
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup water
1/2 cup milk
1/4 teaspoon sea salt
1 tablespoon safflower or corn oil
1 cup all-purpose flour
1 large egg
peanut or safflower oil for frying
1/2 cup sugar
1/2 teaspoon cinnamon
Method:
Place the water, milk, salt and oil in a 1 1/2-quart saucepan over medium-high heat and bring to a boil. Add the flour all at once, lower the heat, and mix vigorously with a wooden spoon until it forms a stiff, dry ball.
Transfer the dough to the large bowl of an electric mixer and let it cool for about 5 minutes. Beat it on medium-high speed for 1 minute, or until the dough softens and becomes more malleable. Add the egg and continue beating. At first the dough will be in pieces, but as you continue to beat it, it will come together to form a smooth mixture. Set it aside to cool. Mix the sugar and the cinnamon and set aside.
Meanwhile, heat at least 1 inch of oil in a deep 8 or 9-inch skillet until it reaches 350 degrees. Cuff the top of a 12-inch pastry bag and insert a large star or fluted tube (1/2-inch opening). Fill the bag with half of the dough, push the dough down towards the tip and twist the top of the bag closed. Hold the bag perpendicular to the skillet about 3 inches above the oil and squeeze out a 3 or 4-inch length of dough directly into the hot oil. Cut the flow of the dough off with a knife. Squeeze out 2 or 3 more lengths of dough depending on the size of the skillet. Fry each churro until golden brown on one side before flipping it over to the other side to brown. Drain on Absorbent paper, sprinkle with sugar/cinnamon mixture, and serve immediately. Instead of the sugar/cinnamon topping, you can dunk them into chocolate.
Place the water, milk, salt and oil in a 1 1/2-quart saucepan over medium-high heat and bring to a boil. Add the flour all at once, lower the heat, and mix vigorously with a wooden spoon until it forms a stiff, dry ball.
Transfer the dough to the large bowl of an electric mixer and let it cool for about 5 minutes. Beat it on medium-high speed for 1 minute, or until the dough softens and becomes more malleable. Add the egg and continue beating. At first the dough will be in pieces, but as you continue to beat it, it will come together to form a smooth mixture. Set it aside to cool. Mix the sugar and the cinnamon and set aside.
Meanwhile, heat at least 1 inch of oil in a deep 8 or 9-inch skillet until it reaches 350 degrees. Cuff the top of a 12-inch pastry bag and insert a large star or fluted tube (1/2-inch opening). Fill the bag with half of the dough, push the dough down towards the tip and twist the top of the bag closed. Hold the bag perpendicular to the skillet about 3 inches above the oil and squeeze out a 3 or 4-inch length of dough directly into the hot oil. Cut the flow of the dough off with a knife. Squeeze out 2 or 3 more lengths of dough depending on the size of the skillet. Fry each churro until golden brown on one side before flipping it over to the other side to brown. Drain on Absorbent paper, sprinkle with sugar/cinnamon mixture, and serve immediately. Instead of the sugar/cinnamon topping, you can dunk them into chocolate.
C. xx
How to spot a perfectly made umbrella...
Monday, November 9, 2009
Monday, November 9, 2009
(Some words of wisdom from fashion queen Kate Spade)
- Cane handles (tulipwodd is used for the shaft in a two-piece handle)
- Tempered Steel frame to ensure flexibility and wind resistance
- Ribs and stretchers are hand wired together
- A cover of fine quality nylon or waterproof English silk
- Mother-of-pearl button fastener
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