Vintage Goodness

There's a cute new shop in town.....well, pretty new. Amanda Michas opened Blue Owl Boutique late last year. She and her sisters sell a mix of new, vintage and re-worked items. It's beautiful.
Amanda told me that she got the name of her shop from a small cafe that her grandfather owned in the 40's and 50's, called Blue Owl. Love a good back story.

Here's a little of what she's got in store these days. There's a high turn over of product as much of it are one-offs.  I've already found a number of things that work well with the mostly mid-century modern stuff we have at home. Happiness.

If you're in the Vancouver area, they're having their "opening" party tonight from 7pm to 10pm at 2308 West Broadway. Below is their video "invite". I've watched it several times. 

Hope to see you tonight! Back on Friday.
Janis

Baked

Happy Monday! Hope your week's off to a good start.

I was flipping through an old Donna Hay magazine, and came across these Crushed Fig Friands. I'd forgotten all about them, fool that I am. These are delicious, perfect for a coffee break with friends...which I better arrange, as I've already eaten two by myself.

Crushed Fig Friands - makes 8

8oz/240g dried figs (I used mission figs)
3/4 cup orange juice
3/4 cup water
2 cups berry sugar (a.k.a. caster sugar)
4oz/125g unsalted butter, chopped
1 cup almond meal (finely ground almonds)
1 2/3 cup icing sugar, sifted
3/4 all purpose flour, sifted
1/2 teaspoon baking powder, sifted
5 egg whites

Make a small cut in the base of the figs, and tear them open slightly. Place in a saucepan over low heat with the orange juice, water and sugar. Stir to dissolve the sugar then increase the heat and boil for 15 minutes or until syrupy. Remove the figs from syrup and place on a rack to cool. Reserve the syrup.

 

Preheat oven to 355f/180c. Melt the butter in a small saucepan over low heat. Set aside.
Place the almond meal, icing sugar, flour and baking powder in a bowl. Add egg whites and melted butter and whisk until smooth. Spoon into 8 well greased 1/2 cup capacity tins. Top figs and bake for 20-25 minutes or until golden and springy to the touch, but moist in the centre. Serve with the warm orange syrup.

Sunday Observations

Wow, that was one fast weekend. Where did it go? Hope you all enjoyed your two days!

Today I observed that scraps of fabric, left over from a DIY project, can make a nice addition to a last minute gift wrap.  

I've decided that arepas are my new favourite food, along with a margarita. You can find these, and heaps more, at Latitude (pic below).  Arepas created by chef Lisa Henderson, traditional margarita by Nick Devine. If you don't know (I didn't), arepas are grilled corn cakes filled with all sorts of goodness. Mine had wild prawns, arugula and smoked paprika mayo. Mmmm.

A little Sunday etsy shopping to share with you. Deedee 9:14 is the perfect place for a mid-century style print.

That's it for now. Back on Monday! Night, night.

janis

It's a Good Friday for a little DIY

Hi Everyone! I'm a guest contributor at Poppytalk today. If you're looking for a fun and easy project for the weekend, check out my my DIY over there. Here's a little sample.

I'll be back soon! Happy Friday!
Janis

Baked

I received the Tea at Fortnum and Mason cookbook from a friend in London, and it does not disappoint. This cake was so good! Pretty easy too. Here's the recipe....

Chocolate and Orange Marble Cake - serves about 10 
200g unsalted butter, softened
200g golden caster/berry sugar (used regular berry sugar)
3 large eggs
200g all-purpose flour, sifted
1 teaspoon baking powder
Zest and juice of one large orange
45g cocoa powder, sifted

Icing:
100g dark chocolate, broken into pieces
35g unsalted butter, chopped

Preheat oven to 190c/375f. Grease and line a 900g loaf tin with parchment paper.
Use an electric mixer to beat together the butter and sugar in a large bowl until light and cream. Gradually add the eggs, then fold in the flour, baking powder, orange zest and juice using a large metal spoon.

Put half the mixture in a separate bowl and fold in the cocoa. Drop a spoonful of each mixture, alternately, into the tin then run a skewer, or knife, through both to create swirls.

Bake in the oven for 50-60 minutes, or until a skewer, inserted in centre, comes out clean. Lift out of the tin and cool on a wire rack.

Once the cake has completely cooled, decorate it. Melt the chocolate and butter together in a bowl resting over a pan of simmering water, making sure the base doesn't touch the water. Once melted, stir them gently together. Drizzle the mixture over the cake and leave to set for about an hour. Store in an airtight container for up to four days. (I can promise you, it will never stick around for more than two days.)

Enjoy! If you try out this recipe, I'd love to hear about it.

Have a great day. Back soon!

Sunday Observations

It really can snow in Vancouver. A chilly shot from an early morning walk, before the rain set in. Bye Snow.

A vintage Chinese restaurant soup bowl, makes a cute vase. 

Now for a Sunday link....I love Perch by Amy Perch. Her etsy shop is fantastic.

That's what I observed this Sunday. What about you?

Back soon!

Pretty Jewels

I hope you're all enjoying your weekends. Did you have a good week? This week went a bit awry for me, so my apologies for being absent. One post. Yeesh. I'll be back in action next week, I promise.

I'm loving being "snowbound" today...well, a Vancouver version of snowbound. ;) Just shopping around etsy, making up treasuries, and doing a little jewelry shopping inspired post.

Shereen de Rousseau is super talented jewelry designer, and I've had the pleasure of shooting her pieces for her website. Her jewelry brings out the "girl" in me, without over doing it. Her work has graced the pages of many fashion magazines as well as the Sports Illustrated swim suit issue. I could hardly look at that one...I don't even own a bathing suit. ;)

You can check out all her work here. Her new line is coming out soon, and I can't wait.

Back soon!
janis