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!
Sunday, 29 July 2012
Wednesday, 25 July 2012
Thursday, 19 July 2012
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)
Tuesday, 17 July 2012
Wednesday, 11 July 2012
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)
250g softened butter
1 1/2 cups brown sugar
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
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.