Photos in and around Brooklyn & Manhattan

Here are some photos I took around Brooklyn and Manhattan, late summer/ early autumn.


 Gowanus Canal from the Carroll Street Bridge


Graffiti in DUMBO



Fire hydrant near Highline Park


A house on top of a building!
Kiehl's flagship store is at ground level.


Sunflowers around 3rd Ave and Union Street, Brooklyn.

 
It used to say What are you waiting for, a sign?



More graffiti, this time in the East Village.


It's the thought that counts, right?

Like a lot of people this year, I won't be spending a lot of money on holiday gifts. Inspired by my friends over at Handmade Highway I decided to do a little window shopping of my own - the realistic/ non-millionaire if-money-were-no-object-this-is-what-I'd-get-you sense.  After all, it's the thought that counts, right?☻

Here are my Etsy and Zibbet picks with imaginary money / a window-shopping eye. I'll continue to add to this post as I come across fabulous finds and decide which of my friends/ family they'd suit.

°∞°°∞°°∞°°∞°°∞°°∞°°∞°°∞°°∞°°∞°°∞°°∞°°∞°°∞°°∞°°∞°°∞°°∞°°∞°°∞°°∞°°∞°°∞°°∞°°∞°

When I saw this ruffle scarf from Artlab, I immediately thought of my best friend, Boo, whose style is minimalist and elegant. I love how versatile this scarf is – it’s like a necklace that keeps you warm!


Artlab - $55


Next up, my dog, Banjo, who has a sensitive belly and is allergic to grain - so I’d pick these yummy-looking (and wheat- and corn-free!) dog treats from LeoandCompany. I really like how they also encourage the adoption of shelter dogs – they’ll even send you a free bag of treats if you adopt a dog from any shelter in the U.S. Woof!




Next on my list are my friends over at The Hole Bead Shop. I think inaBAG's wire sculpture would be perfect - the terrified expression on the Snake Harmer’s face would really make them laugh.... for days at a time.


inaBAG - $25

 I already have the stunning Pink Dichroic Glass Necklace from Jane Jewson, which a lot of my friends have admired, so I might pick up several pairs of her Dichroic Glass Earrings to gift to various friends.





Create a font based on your handwriting!

I just created a font based on my own handwriting - and for free, too!  All you need are a printer and scanner and you'll be on your way.  So cool!

Hop on over to FontCapture where you can create your own font in four simple steps - print out their template, which even supports various European language symbols like ¡ and ¿ and letters like ñ and é.

Of course, it's hard to get your handwritten font into cursive, but font geeks and creatives everywhere will be rejoicing!

Enjoy!

HTML is like IKEA

I found myself comparing HTML to IKEA a moment ago.  For anyone else out there who has a love/ hate relationship with either, I thought you might appreciate this comparison >:)

I think HTML is like IKEA: you know before you get there that it's going to be a nightmare, but you're excited anyway.  Then you get there, and after a long winding path you find that some parts are missing.  Then you find the parts - but when you come to put it all together it takes twice as long as you thought. But when it's all assembled, it's so satisfying!


Giveaway! flaurena™ Wire Lace Bouquet Pendant

 
This giveaway is now closed and the winner was randomly selected using random.org. Thanks to everyone who participated!

 Here's your chance to win a flaurena™ Wire Lace Bouquet Pendant in your choice of gold or silver!

Giveaway
One winner will receive a flaurena™ Wire Lace Bouquet Pendant approx. 1" in diameter and suspended on a 20” long chain. They will have a choice of either gold fill or sterling silver wire and chain.

How To Enter
Take a look at the listings in my Etsy Store . Then please give me your feedback either by email or via the blog comment form below by October 27th 2009. I’m interested in your thoughts on designs, prices, and anything else that may come to mind.  Don't hold back!


How to Better your Chances at Winning!
- Become a Become a fan of flaurena™ on Facebook. (One extra entry.)
- Grab the “Who is Lauren X?” button code from my blog's homepage. (Two extra entries.)
- Mention me in your blog article and email me the link. (Three extra entries.)
- Tweet about me (@lorenamorena). (One extra entry.)
- Check out my Picasa Web Album and tell me which design/s you'd like to see more of. (Two extra entries.)
- Feedback that is particularly helpful (although not necessarily flattering!) may result in an extra entry, at my discretion...

Rules:
To notify me of your entry/ entries, please either leave a separate comment below for each entry or email me. A winner will be randomly selected on October 28th 2009. They will have 48 hours to reply by email or a new winner will be chosen. Open worldwide, but non-U.S. residents must pay for shipping and are responsible for any taxes or duties levied by Customs.

The Easiest Chocolate Souffle Recipe Ever!

This is the easiest Chocolate Soufflé recipe that I've ever come across.  Here's one I made earlier, decanted into a coffee cup.
















Ingredients
  •  30g (1 oz) unsalted butter, melted
  • 2 tablespoons + 120g (4 oz) granulated sugar
  • 150g (5 oz) unsweetened chocolate, chipped, chopped or chunked
  • 5 eggs, separated into 5 whites and 3 yolks
  • Icing (confectioner's) sugar (optional, for dusting)
Preheat oven to 190°C (375°F).

Coat all sides of an oven-proof dish measuring approx. 10 x 19cms (7½ x 4") with the melted butter, and put it in the fridge for a few minutes.

Take the dish out of the fridge and sprinkle with the 2 tablespoons of sugar, coating evenly.  (If you miss this fridge step, you will end with a sweetened buttery sludge which will congeal only on the bottom of your dish, and it's important to coat all sides!)

Melt the chocolate.  I cheat and melt mine in the microwave for a couple of minutes.  The traditionalists amongst you can melt your chocolate using the bain marie method.

Add 60g (2 oz) of the sugar to the chocolate, blend, then whisk in the 3 egg yolks.

In a separate mixing bowl, whisk the egg whites until they form stiff moist peaks.  If you have a hand-held electric mixer, use a medium-high setting.  If, like me, you do not have such a wonderful gadget, you will have to lovingly beat your egg whites for a good five minutes or more.   (But hey! it's good exercise for your arms!

Then pour the remaining 60g (2 oz) sugar into the egg whites and continue to beat until the peaks are stiff and glossy.  Like fresh mayonnaise!

Using a rubber spatula, blend the egg whites into the melted chocolate, one egg white dollop at a time, until no streaks remain. Be gentle! And don't over-mix.

Pout the mixture into your lovely sugary-butter-coated soufflé dish and bake for 20-25 minutes.

Resist the temptation of opening the oven door to peek, as the change in temperature will cause your soufflé to collapse.

Dust with the optional icing (confectioner's) sugar, and serve immediately. Better than flourless chocolate cake!

Ginger Martini Recipe











This recipe makes two Ginger Martinis.

Ingredients & Equipment

Standard shaker (capped with a built-in strainer)
Jigger (aka measure)
Two martini glasses (though any other glass will do)
Sharp non-serrated knife
Small plastic juicer
Bucket of ice

3 Measures of Gin (75 ml or 3 oz.)
1 Lemon
1 Fresh stem of ginger
3 Heaping teaspoons of light brown sugar (any granulated sugar may be used)

Instructions

1. Chop off a chunk of ginger about the size of your thumb and dice it into coarse bits.
2. Cut the lemon in half and squeeze each half into the juicer’s expectant receptacle.
3. Fill the shaker with ice. No, I mean fill it to the top. Don’t be stingy.
4. Pour 3 measures of Gin into the shaker.
5. Drop in the ginger.
6. Splash in the lemon juice (you may dash in a few bits of lemon pulp if you prefer a tart drink or add more Gin if you prefer a drunk tart).
7. Toss in the sugar.
8. Shake vigorously. Now shake harder.
9. Place the shaker in the refrigerator for about 5 minutes. (This step is essential, as it allows the ginger to infuse the Gin). Do not let your impatience take over. Show some restraint, please!
10. Remove the shaker from the refrigerator and pour it into the martini glasses.
11. You may add a twist of lemon as a garnish, if you’re into that sort of thing.
12. Drink.
13. Repeat.

Now the pedant will protest: “Sir, this drink is not a Martini, it’s a Bradford. A Martini should be stirred, not shaken.” To which I respond: “Well, my dear old man, this drink is not for you.” Besides, who would want to drink a Ginger Bradford? Some claim that shaking the drink “bruises” the Gin, embittering the cocktail. Well, I ask you: “Can anyone be bitter while looking into the eyes of Ginger?”

To assuage your feelings of remorse after downing a few of these, remind yourself that studies have shown that ginger oil prevents skin cancer in mice. If you’ve had more than 3 Ginger Martinis, remind yourself that you are not a mouse.

If you find yourself staring at an empty glass and thinking: “That’s it, I simply can’t have another,” gain some confidence in the fact that ginger has a sialagogue action, stimulating the production of saliva. The next one will slide smoothly down the gullet.

Ten Easy Steps to Make an Origami Box with a Lid

Here's a great way to store or gift-wrap jewellery or other small items: make an origami box!

To make a box with a lid, simply cut a second square of paper ½ cm (3/16") smaller for the base - the larger square of paper will be the lid.   I like to package small items I sell in my Etsy Store this way.

  • Start with a square piece of origami paper, pattern/ colour of your choice:



  • Fold the paper in half on both diagonals, so there is an X-shaped fold. 
  • Place the paper pattern-side-down and bring all four corners to the centre of the X, so you form a smaller square.  Like this:


  • Now fold the paper on the parallel so that you bring the outer edges of the square to the centre line.  Rotate 90° and repeat.  Like this:

  •  Partially unfold all the creases you have made, like this:

  • Now follow the creases you have made to fold your paper like this:


  • Now here comes the tricky part.  It's easy when you 'get it', but it's hard to describe and even trickier to photograph (especially with one hand!).  You need to "raise the walls" of your box.  My fingers in the above photograph are touching one side of the box: lift up that side, then raise the perpendicular side, which currently ends in a triangular point.  You'll find that there is a fold which will guide you - this fold is on the inside of the box, made from where the patterned side meets the unpatterned side.  You'll see what I mean.  Here's a photo showing all four of these tricky folds:

  • Next, bring two of the folds together and make them lie flat:


  • You'll really see your box beginning to take shape!  Fold the triangular point over the folds you've made (in the above photo) and bring the tip of this point into the centre of the box, like this:


  • Repeat for the other side, and here is your pretty little box!



Frugalista Tips:
  • Use origami paper for ease and convenience, but you could also use paper from a glossy magazine, cut to size. (Newspaper is a bit too flimsy.)
  • With or without lids, these little boxes are a great way to hold beads/ paperclips/ other small items and jazz up your workspace area at the same time - for pennies!
  • Don't forget, when making a box with a lid, the base paper needs to be ½ cm (3/16") smaller.

Fruit Cake Recipe

My mother dispenses rather unusual yet excellent advice.  She once told me "Never learn how to bake".  I consider myself a competent cook but I am a lousy baker, probably because of this advice.

However, I do want to share this relatively healthy and oh-so-delicious fruit cake recipe with you.  After all, despite my patissière short-comings, if I can successfully bake the following fruit cake recipe time and again, so can you!

N.B. Originally an English recipe, some words are British-English and the measurements are metric; where appropriate, as indicated by italics in parentheses, some words and measurements have been translated for the benefit of my American readers.

Ingredients
  • 750g (3 cups) roughly chopped mixed dried fruit, e.g. raisins, apricots, prunes, dates, figs, morello cherries.
  • 175g (6 oz) unsalted butter
  • 200g (7 oz) sugar
  • The zest and juice of an orange and a lemon
  • 100ml (3½ oz) brandy
  • 3 large eggs, lightly beaten
  • 85g (3 oz) ground almonds
  • 85g (3 oz) chopped nuts
  • ½ tsp baking powder
  • 1 dessertspoon (3 tsp) each of cinnamon and nutmeg
  • 200g (7 oz)of plain flour

If using larger fruit such as prunes, dates, apricots or figs, cut them into quarters using a decent pair of kitchen scissors.

Grease the loaf tin (loaf pan) all over using a little butter on kitchen towel (kitchen roll) and line the bottom of it with greaseproof paper (wax paper).

Put the butter, sugar, fruit, zest + juice and brandy in a large saucepan and bring slowly to the boil, stirring until the butter has melted.  Reduce the heat and simmer for 10 minutes.  Remove from heat and leave to cool for 30 minutes or so.

Preheat your oven to 150°C (300°F) - or 130°C (265°F) if you have a fan-assisted oven.

Stir the eggs, nuts and almonds into the fruit mixture and mix well.

Sift the flour, baking powder and spices into the mixture and stir gently until no traces of the flour can be seen.

Spoon the mixture into the tin and shake it gently until it all settles down.

Bake for 45 minutes and then turn the heat down to 140°C (285°F) - or 120°C (250°F) for fan-assisted oven.  Cook for a further hour.

Insert a skewer or knife into the middle to see if the cake is done.  The skewer should come out clean.

When the cake is cool, carefully run a knife around the edge and tip out onto a board. 

The cake will keep for a long time if you wrap it in aluminium (aluminum) foil.


 Mmm... I'm as nutty as a fruit cake when it comes to fruit cake...



Frugalista Tips:
  • If you are in the U.S., Trader Joe's has a great selection of dried fruit and nuts at reasonable prices
  • Buy the cheapest possible brandy - my bottle cost $11, and although I wouldn't use it in a cocktail, it's fine for cooking.
  • I like to double the quantities when I make this recipe - it really does keep very well, especially if you store it in the fridge!
  • I've been known to substitute 2 generous spoonfuls of apple butter for the orange and lemon, and it's delicious!

A Short Story about Karma



Ralph Waldo Emerson wrote: "In the order of nature we cannot render benefits to those from whom we receive them, or only seldom. But the benefit we receive must be rendered again, line for line, deed for deed, cent for cent, to somebody."

And this got me thinking about my own recent karmic story.

Last month I received a very generous gift from someone I don't even know that well (I think she might be embarrassed if I identified her, so I will just refer to her as Kay):  two large boxes brimming with crystal, semi-precious, Ghanaian, vintage and antique beads in a dizzying array of colours, along with a fine selection of clasps and other jewellery findings.  As someone is just starting out in the business of being a gem artist, this was a very generous, thoughtful and helpful gift.

My eyes fell out of my head, and I was speechless for a good ten minutes - something of a personal record!  As I slowly unwrapped each little package inside, it was apparent to me that the selection presented to me had been based on my materials and colour preferences - a lot of thought had gone into this incredible gift.  And when I say I had to literally rearrange my tiny studio to accommodate a veritable Aladdin's cave of treasures, I do not exaggerate!

Kay told that someone had done something similar for her once.  And now, like the movie, it was her turn to 'pay it forward'.

Of course, I thanked Kay and sent her a small token of my deep appreciation.  I didn't know how else to thank her, except to vow that I would recognise any future opportunity where I could do a little paying forward of my own.

Interestingly, the following week Kay was the beneficiary of someone else's paying it forward.  And she, too, was initially dumb-founded by the kindness she'd received.  That Kay should help me out and then be helped by another must be karma...
 
I'm a firm believer in people doing what they can and when they can, but I do not believe in karma in the direct cause and effect way that most people seem to think of it - e.g. if I do something good/ bad, something good/bad will happen to me.

Instead, I think of karma as beautiful concept which aptly describes an almost magical sequence of unrelated events, like a domino effect.  We are individuals, yet we are all connected by our actions.  I've always thought that people who set out to change the world are scary.  But if each of us, regardless of our differences, tried to better our communities, that would change the world.  We're not always going to succeed at being kind, but we can damn well try.  I think karma in this sense is what Emerson meant when he wrote the lines that open this blog post:  simply, pay it forward.