‘Things go glimmering’ Picture Frame

glimmering DIY

My theory is that when a whole lot of people get together in the best places things go glimmering all the time’ –  F. Scott Fitzgerald, ‘Absolution’.

I’ve become a wee bit Fitzgerald obsessed this year, and figured my room needed a little bit of him to remind me of the months I spent studying and writing about his short stories.  My mum received a silhouette cameo for Christmas, and also kindly bought home a cheap picture frame for me to dismantle, so we set about cutting out some letters and circles and this is what I came up with.  I definitely prefer it to the original glittery butterflies.

beforeframe

Basically, I took the frame apart and peeled the butterfly picture off the backing board.  I then re-covered the board with some black paper and decorated it with the letters and circles made using the silhouette cameo.

pulling apart frame

Simple, but I like it. (Also, the glass on the frame is so shiny it acts as a mirror and it was SO SO difficult to take pictures of).

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Patchwork Strawberry and Rhubarb Pie

patchworkpie

I may have lied just a little when I said I was back to blogging.  I’ve since turned in my final essay, so I will keep my promise from now on.  I’ve been trying to catch up with all the things I didn’t have time for when I was writing my dissertation, including baking, and thought I would give this recipe that I found in Good Food Magazine a try.

The recipe called for making the pastry from scratch, a step which I decided to skip, as I am much too lazy for that.  I also decided to switch the gooseberries for rhubarb because, as you might be able to tell from my Rhubarb, Apple and Blueberry Crumble, I’m a huge rhubarb fan.

summer fruit

Ingredients:

500g short crust pastry

500g strawberries (halved)

500g rhubarb (chopped to same size as strawberries)

100g golden caster sugar (and an extra tbsp for the top)

1 tsp cinnamon

2 tbsp of semolina

pastry

Recipe:

1.  Heat oven to 200c.

2.  Cook fruit and sugar in a pan for 5 minutes until syrupy.

3.  Once cooked, drain liquid from the fruit and put both aside.

4.  Roll out half of pastry to line and line the tin.  Prick base with fork.  Chill until firm and then line with tin foil and fill with baking beans.

5.  Bake for 15 minutes, then remove the foil and bake for another 10 minutes.

6.  Roll out the other half of the pastry and cut into squares.

7.  Scatter the semolina on the pastry base.

8.  Add the fruit to the base and top with 2 tbsp of the extra syrup.

9.  Arrange the squares of pastry over the top of the fruit.  Brush with an egg white.

10.  Mix cinnamon and the extra 1 tbsp of sugar and scatter half of the mixture over the top of the pie.

11.  Cover the crust with a collar of foil and bake for 30 minutes.

12.  Sprinkle over the rest of the sugar/cinnamon.

13.  Serve with the extra syrup and yoghurt or ice cream.

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I’m Back.

i'm back

I’m very excited to be finished writing my dissertation (had to take a photo for proof, of course), and this means I will finally have the time to get back to my poor, neglected blog.

And now for some sappy stuff…

This time last year I thought I had everything planned out, but as I have found out, life is never straightforward.  While there have been some major disappointments, I’m pretty happy with the way that things have worked out.  I’ve met some amazing people and even though I don’t know what I’m going to be doing when I graduate, I know I’ll figure something out.

Until then, I’ve got a long list of projects that I haven’t had the time to start and I look forward to sharing them with you.