About Me

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North Somerset, United Kingdom
My parents were worried when I ran around with scissors – now I play with fire and (intentionally) break glass! Based in the beautiful South West of England, close to the sea and often the scene of beautiful sunsets, I am inspired by the countryside around. Working with sea glass collected from remote beaches, soda lime glass from Murano, Italy, Europe, USA and beyond, I create artisan beads, for use in my own jewellery or for you to enjoy in your own creations. But I couldn’t stop there; continuing the theme from round rods to flat sheets, mostly from the USA, I break large sheets of transparent, opaque, multi-coloured and dichroic glass into much smaller pieces to make a kiln-formed range of bright, colourful jewellery and home decoration. Each piece I make is individually designed around the shape, size and beauty of the materials and intended to be unique, wearable, usable and affordable. All my glass work is kiln annealed for strength and durability and designed to give pleasure for years to come.

Tuesday, 22 February 2011

Go Ginger!

No pics for this one - they didn't hang around long enough for me to get the camera out!

During North Somerset Arts Week, starting April 29th for those who are already 'all-wedding-ed-out', I'll not only be showing my work at my open studio but also making and selling cakes to raise much needed funds for Holly Hedge animal sanctuary, where my merry moggies came from. Oh alright then a pic of Teddy with his Teddy! Anyway, I decided the least messy way of doing this is to make muffins, so I am trying out various recipes to find the best.

I am told by my muffin-tasters (a.k.a. hubby's colleagues) that so far this is the best and I'll have to go some to top it! If you like ginger, you'll love these. I found a recipe and adapted it a bit, for the better I think. I'm also a one-pot baker so a Kenwood Chef or Magimix will come in handy, none of this faffing with whisk this and add that, I want it yesterday, not in a week's time.

This recipe made 9 big muffins, but they rise quite a lot so leave about 1/2" at the top for expansion. Light, fluffy and very ginger-y.

3 .5 oz softened butter or margarine
4oz light muscovado sugar (any soft brown will do)
3 tablespoons black treacle
3.5 fl oz milk
a hefty glug of ginger syrup (from the jar of stem ginger) about 2-3 tablespoons
1 large egg
5 oz plain flour
1 tablespooon ground ginger
2 tsp ground cinnamon
1 tsp bicarbonate of soda
2 stem ginger balls, drained from the syrup and coarsely chopped (I use a mini whizzer and then dust in flour to stop them sinking in the baking) You can use more but this was all I had :( and we thought this enough.

Drizzle Icing:
1 cup icing sugar, sifted
1 tablespoon butter
enough syrup from the jar to mix to a runny icing

Pre-heat the oven to 180*C/375*F. Line your preferred muffin pans with some paper liners. Set aside.

Place the butter, sugar, dark treacle, milk and the ginger syrup in the Kenwood or Magimix and mix. Beat in the egg. Add the flour, spices and soda along with the chopped ginger and have a final whizz / mix. It'll be quite runny so pour into the prepared muffin cups.

Bake for 20 to 25 minutes, until well risen and firm.

Make the drizzle icing by putting all the ingredients into a microwavable bowl. Place in the microwave and heat for 20 seconds or so (mine's 800w, you might need to vary this if yours is different). Whisk together really well to blend. Drizzle over the warm muffins.

Stand back and admire. That's all there is to it.

Monday, 21 February 2011

Spotlight on silk scarves - silly sale continues

Click on the pics to go to the listings - all of these pretty scarves are very reduced as my 'silly sale' continues.

Click on the pics to go to the listings - all of these pretty scarves are very reduced as my 'silly sale' continues.