Friday, April 18, 2014
The first delivery of summer hats at b conte!

The first delivery of summer hats at b conte!

Thursday, March 20, 2014
Love this unusual toyo color @barbarafeinmanmillinery

Love this unusual toyo color @barbarafeinmanmillinery

Thursday, February 6, 2014
Look they said something about us in Japanese, i wonder what?

Look they said something about us in Japanese, i wonder what?

Tuesday, January 7, 2014
Reflected selfie @barbarafeinmanmillinery  (at Barbara Feinman Millinery)

Reflected selfie @barbarafeinmanmillinery (at Barbara Feinman Millinery)

Monday, January 6, 2014
Making more cashmere turbans ready for the artic temperatures.

Making more cashmere turbans ready for the artic temperatures.

Sunday, December 22, 2013

Ginger Marmalade

A little Christmas spice

I always feel like making something a little spicy around Christmas and this year I had an urge for ginger marmalade, I researched recipes on the net and had a little play with a few variations - I have now developed a recipe exactly to my taste - it sticky dark and very spicy - and even better it’s really easy to make and can be kept for months to add a little heat to your daily breakfast.

Here’s the recipe:

2 cups of water

2 cups of finely chopped fresh ginger

1/2 a large lemon

1 thinly sliced granny smith apple

2 cups of brown sugar

Heat the water to boiling in a pan, add the ginger, lemon (first squeezing out all the juice and then throwing in the half a lemon) and apple. Simmer for 30 minutes. Remove the lemon skin and add the sugar, stir until the suagr is all melted and the mix is a lovely golden brown, then simmer uncovered for an hour stirring regularly. It should thicken up nicely, add a touch more water if it gets too thick. Then turn off the heat and allow to cool for 10 minutes before spooning into sealable jars. Refrigerate once opened and eat within 4 months.

Thursday, December 19, 2013
Skully is looking pretty sophisticated today.

Skully is looking pretty sophisticated today.

Wednesday, December 18, 2013

Gingerbread men

Just posting my favorite gingerbread recipe so I don’t lose it! Seriously yummy and extremely Christmasy!

Traditional Gingerbread

Ingredients:

  • 350g plain flour (2 1/3 cups)
  • 1/2 tsp garam masala
  • 1/2 tsp ground cinnamon
  • 1 tsp bicarbonate of soda (baking soda)
  • 100g butter (1 stick)
  • 175g soft brown sugar (1 cup)
  • 1/2 cup diced fresh ginger root
  • 1 egg
  • 4 tbsp Golden syrup (golden molasses)

1. Mix together the flour, spices and bicarbonate of soda.

2. Rub in the butter until it looks like breadcrumbs.

3. Add the sugar and the fresh ginger.

4. In a separate bowl mix together the egg and golden syrup then add to the dry ingredients.

5. Mix together until it forms a dough. Tip out onto a clean, floured work surface and knead for a minute or two until it is smooth.

6. Pre-heat the oven to 350°F/180°C/gas mark 5.

7. Roll out the dough to the depth of a pencil (approx 5mm) and cut out shapes with cookie cutters. If you want to hang them on tree remember to use a straw to punch a hole in the top.

8. Lay the biscuits on a greased baking tray and bake for 10-15 minutes until golden brown.

Monday, November 25, 2013
Ella and trunki at jfk heading south.

Ella and trunki at jfk heading south.

Friday, November 22, 2013
More leather on the block. @devang_

More leather on the block. @devang_