Well, we have been getting a bit of rain here...everyone's tanks must be almost full by now...I haven't checked the lake capacity across the State for a few weeks, but they must be filling up also...more floods, particularly in the North end of the island, and at poor old Huonville which has coped it's second major flood in just a few weeks....still, it sure is making the grass grow! And other things too...
A lovely crop of creamy toadstools has appeared amongst the For-Get-Me-Nots...
The little native Dendrobium orchid is flowering well this year...
I have been making some metal effect cards over the past few days...just playing with different mediums and colouring agents to see how things pan out. Tim had scrounged some lovely pieces of mat board from our framer in Bellerive when he last picked up an old oil painting that needed saving, (they did a grand job of it too). I used some of the mat board to make small three inch panels, I stencilled on some Selleys Plaster Filler (economical compared to a lot of embossing pastes), and here is the end result...
I added the finished panels onto heavy black cardstock 8.5 cm card bases.
Each card has a 10.2 cm envelope...a sentiment and a few microbeads...
Two are matted with black card stock and two have an additional small gold mat...
This one is coloured with a Patina Gilder's Paste...
I intend to make a couple more of these cards and will package them in a small box. They will make quite a nice small gift for someone next time I need one. While this size card is not really large enough for posting on it's own, they are a good size to accompany a parcel, or hand deliver with a bunch of flowers, a jar of jam or something from the garden...and once again, I have been recycling madly and using scrap card stock almost entirely (hence the size of the finished cards).
Tim and Chris stumbled across some uber fresh local scallops yesterday when out shopping. I curried them and we devoured almost all rather greedily for dinner last evening. We rarely splurge out on scallops these days, and no-one I know will eat the imported frozen ones that are available...one likes to know exactly where the scallops have been harvested from, the water quality etc...anyway, regardless of the country of origin, frozen ones lose their sweetness and delicious texture immediately, as do Rock Lobster (Crayfish to us).
There is a reasonable tub of leftovers however, so this evening we are having the remainder with rice...Oh! I just love it when dinner is already almost fully prepared in the fridge! All I need to do is cook some rice and reheat the scallops...such a treat!
I can remember when I was a child and scallops were much more affordable...Dad would take a large billy can down to the Hobart wharves and get it filled for "a couple of bob" by local fishermen direct from their boats...having them served in a curry sauce, or better still in a pie still remains my favourite method of preparing them, unless of course one is indulging in a much more sophisticated offering and eating them raw with some fresh lime and chili as a simple ceviche, or as steamed dumplings with a little garlic chives, or simply grilled and served in a salad...oh, must stop, I am making myself hungry! I'm off to cook some rice...
Bye now,
Di
Tim and Chris stumbled across some uber fresh local scallops yesterday when out shopping. I curried them and we devoured almost all rather greedily for dinner last evening. We rarely splurge out on scallops these days, and no-one I know will eat the imported frozen ones that are available...one likes to know exactly where the scallops have been harvested from, the water quality etc...anyway, regardless of the country of origin, frozen ones lose their sweetness and delicious texture immediately, as do Rock Lobster (Crayfish to us).
There is a reasonable tub of leftovers however, so this evening we are having the remainder with rice...Oh! I just love it when dinner is already almost fully prepared in the fridge! All I need to do is cook some rice and reheat the scallops...such a treat!
I can remember when I was a child and scallops were much more affordable...Dad would take a large billy can down to the Hobart wharves and get it filled for "a couple of bob" by local fishermen direct from their boats...having them served in a curry sauce, or better still in a pie still remains my favourite method of preparing them, unless of course one is indulging in a much more sophisticated offering and eating them raw with some fresh lime and chili as a simple ceviche, or as steamed dumplings with a little garlic chives, or simply grilled and served in a salad...oh, must stop, I am making myself hungry! I'm off to cook some rice...
Bye now,
Di
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