CWC book launch

Tonight I went along to the launch of the Creative Women's Circle's new book, written by the lovely Tess Mcabe.
It was such a wonderful evening full of great conversations and catchups with some very talented creative women!

If you haven't heard of or attended a CWC event yet, I highly recommend it, I always leave the talks feeling really inspired and ready to do lots of work!

I will be stocking "Conversations with Creative Women" at my Craft Hatch stall on December 10th, as well as launching some great new products! So please be sure to pop down and check it out :)

Xx

Summer linen

I've been a busy bee working on a summer linen collection for my upcoming Xmas markets! I'll be at both Craft Victoria's Xmas market on December 10 and the lovely Harvest textiles Xmas market on December 18!

I also have some O so exciting news about the next issue of frankie. . . That's right FRANKIE! Shhhhh. . . Stay tuned for that one ;)

P.s lots of jumping up and down with excitement has been happening in the studio over the last day Eeeep!

Xx

Ten Pins

A few weeks ago we went out for a night on the town. . .


We went bowling for the first time in YEARS!


I still think the best thing about bowling is the awesome shoes you get to borrow


AND the arcade games


It was such a good time, I couldn't not share!

Xx

DIY Japanese dumplings

If you're a reader of this blog you will know I love to make things! Whether it's sewing, printing, or even cooking it doesn't matter!

I wanted to share with you how I make Gyoza - A Japanese style dumpling
They're so delicious, and everybody LOVES it when I make them, they don't last long!

So I don't tend to measure anything when I cook, I'm more of a throw it in kind of girl, I have attempted to do some rough quantities for the purpose of this post, but I recommend following your nose - just do what you think - it will be fine!

You will need:
- 400-500gm of chicken mince (or pork if you prefer)
- dumpling pastries (from your Asian grocer in the fridge section)
- a ginger root
- a pack of shitake mushrooms
- a bunch of chives
- salt and pepper to taste
- white vinegar



Chop up the chives, mushrooms and most of the ginger root, (just save a piece approximately 2cm square for later) and mix them in with the raw chicken mince, add salt and pepper if you wish.


Preparation:
1. spoon a small amount of the raw meat mixture into the centre of a dumpling pastry
2. brush milk around the edge of the pastry
3. fold pastry in half - enclosing the meat mixture
4. pinch pastry together at one end
5. working your way from one side to the other, make small folds pinching the pastry edges together
6. finish folding your pastry

Repeat these steps until you've used up all of your mixture (around 60 dumplings)
Now for the cooking!
1. Heat oil in the pan
2. Once pan is really hot, place dumplings in the pan flat side down
3. Cook until bottoms are golden brown
4. Pour hot water into the pan
5. Quickly place lid (with vent open) on pan to steam dumplings
6. After 3-4 minutes they're ready to serve!


The dipping sauce:
chop up the small amount of ginger left aside and soak it in a small cup of white vinegar.



Enjoy!
Xx

All the way from San Francisco!

Xx

Open Studio

This weekend I stopped by Ink and Spindle's gorgeous little studio in Kensington to help celebrate their third birthday!



It was so inspiring to see how far they've come in only three years, and to see Lara and Teegs print 5 metres of fabric!

A big thanks to Ink and Spindle for inviting me into their studio

Xx

The Cornershop

Have you been to the Cornershop?
It's in Yarraville, and it's supercute!

It's a great place to share stories and giggle the night away

Xx