"pieces" by jockum nordström

HOW cool is this etching by Jockum Nordström? He uses an unusual printing technique called spit biting and soft ground etching to achieve a watercolour effect in his work. Genius!

totes amaze.

I can't seem to take my eyes off Mary Kate McDevitt's canvas bag. Inspired by vintage fruit crate labels, the design is as fresh as the produce you would put inside it! I love the pop of zesty tangerine (which happens to be Pantone's colour of the year for 2012) as well as the delicately illustrated type. This girl speaks my language. See more of McDevitt's work here.

my instagram

I thought I would share with you guys a few photos from my Instagram - just a tiny sliver of my world. :)


To be honest when I first heard of this photography app (just less than a year ago), I battled to understand the concept of it. Why would people want to ruin their fresh-looking iPhone photos with a yellow-ish filter? We're living in 2012, we're not stuck in some time warp! I also couldn't grasp why one would need to "follow" others on Instagram - isn't that rather creepy and voyeuristic?


Well, I guess my opinion has changed... completely. I am now totally fixated on this app! If you'd like to follow me - I am @heysweetieblog. 


I'll see you on the hip side. (Only kidding)

pale and interesting

A beautiful place to get lost, is in this Tumblr. These are just a few of my favourites from there. 

recipe: belgian biscuits

What's uuup! Wow, it's been quite some time since I last blogged. I would say it's partially work-related, partially... me just being selfish and wanting some time to myself!

But now I'm back in the game - so here's what I have to serve up today: A fab-o Belgian biscuit recipe from one of my favourite foodie blogs, Our Kitchen. What's better than a little sugar 'n spice to go with your coffee during this cold spell??

Belgian biscuits (Makes +-24)

Ingredients:

250g softened butter 

1 1/2 cups brown sugar

1 egg

1 1/2 tsp cinnamon

1 1/2 tsp mixed spice

2 tsp ginger

2 3/4 cups flour

2 tsp baking powder

1 tbsp cocoa

Directions:

1. Process butter, sugar and eggs until well combined. Add spices, flour, cocoa and baking powder and pulse until combined and mixture comes together to form a dough.

2. Divide dough in two, wrap in cling film and refrigerate for 30 minutes.

3. Preheat the oven to 180°C on bake and line 2 baking trays.

4. Roll the dough out to a thickness of 5mm and cut out shapes using a cookie cutter. Place carefully on the baking trays and bake for 8 – 10 minutes or until very lightly golden (you don’t want them to brown). Remove from the oven and cool on a wire rack.